The sweet memories of my kids growing up are more prevalent than ever now that they are grown and gone. Since they have moved out, I find myself going through and trying to cleanout. I do not want to be a hoarder, but I will admit that I have saved too many childhood drawings, art projects, clothes, and this may gross you out, but teeth! Yes, I have a pile of baby teeth, and I do not even know to which of my children they belong.
Red Velvet cake is one of Wesley’s favorite desserts. When he was a boy, he called them Roosevelt cakes, and now it makes me smile every time that comes to mind.
I set out to make Red Velvet Fat Bombs this week. I start just about every batch of fat bombs with cream cheese and butter. After that, I begin adding ingredients until I come up with a flavor I like.
For the red velvet fat bombs, I knew I would need cocoa. I also wanted to try the birthday cake flavored Jordan’s Skinny Syrup that I recently ordered from Amazon. I ordered the syrup for a chaffle recipe. However, chaffles are a post for another day, but oh what a post it will be. I am completely addicted to them!
This recipe made 28 fat bombs, and they are delicious! These fat bombs would be a wonderful Valentine’s Day dessert!
Red Velvet Fat Bombs (Keto)
Ingredients
- 8 ounces full fat cream cheese room temperature
- 1 stick Kerrygold unsalted butter room temperature
- 1/2 cup Swerve confectioners
- 5 tablespoons Jordan's Skinny Syrups Icre Cream Collection: Birthday Cake
- splash vanilla extract
- 2-3 tablespoons cocoa powder
- 2+ tablespoons red food coloring optional
Instructions
- Line a baking sheet with wax paper, set aside.
- Beat cream cheese and butter using an electric mixer, until smooth.
- Add Swerve confectioners, birthday cake syrup, vanilla extract, and cocoa powder, and blend until all of the ingredients have been mixed in well.
- Add enough red food coloring to achieve the color you desire. (Red food coloring can be omited completely.) Mix well.
- Scoop using a medium sized ice cream scoop onto the lined pan. Freeze until firm.
- When firm, remove from paper into a small resealable container. Store in freezer.
- Remove from freezer about 15 minutes before serving.