Put the softened butter and cream cheese in a large mixing bowl and mix until thoroughly combined, scraping down the sides with a rubber spatula.
Add the Swerve and blend until incorporated. Stop blending and scrape down the sides. Add the cocoa powder and vanilla and continue blending and scraping down the sides of the bowl to ensure it's well mixed.
Add the red food coloring and blend on low so as not to spatter red food coloring all over your counters. Use as much as you'd like until it's the hue you prefer.
Put the mixture into a large zipper bag or a pastry bag. If using a zipper bag, cut off a corner to allow for piping. If using a pastry bag, select a wide tip.
Lay out a piece of parchment paper or wax paper on top of a cookie sheet, or several small pieces of parchment paper (see notes above). Pipe out the fat bombs in your desired shape. You should end up with about 25 bombs total.
Put the bombs in the freezer to firm up. Once frozen, you can put them in a freezer bag and store them in the fridge or freezer. They are perfectly edible frozen.
As calculated for 25 servings, macros are 65 kcal, about .5 grams of net carbs, 1 gram of protein and 7 grams of fat.