Introduction

These Gluten Free Red Velvet Cake Protein Bars are a delicious and healthy treat perfect for a quick snack or post-workout boost. Packed with protein and vibrant red color, they combine the rich flavor of red velvet with the convenience of a portable bar.

Four rectangular chocolate-covered bars are stacked on a white marbled surface with one bar balanced horizontally on top. The top bar is cut in half, revealing a dense, moist red interior with a crumbly texture. Each bar is coated thickly in smooth, dark chocolate that has a slight shine and small uneven edges. Some bars show small hints of red through the chocolate on their sides, matching the inner layer. The background is a clean white, making the rich brown and red colors of the bars stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup vanilla protein powder (see notes for more info)
1/2 cup coconut flour
3 Tbsp cocoa powder (use dark cocoa powder for deeper color)
1/4 cup monk fruit sweetener (or any granulated sugar of choice)
4 oz low fat cream cheese (softened to room temperature, see notes on using vegan cream cheese)
2 tsp no-taste red coloring gel (16g)
1/3 cup plus 1 Tbsp unsweetened almond milk (or other dairy free milk like cashew or coconut milk)
1/2 cup white chocolate chips

Instructions

Step 1: In a clean bowl, mix the dry ingredients: protein powder, coconut flour, cocoa powder, and your sweetener of choice.
Step 2: Add the softened cream cheese and red food coloring gel, using your hands to incorporate them evenly into the dry mixture.
Step 3: Add the almond milk and knead the dough with your hands until it combines well. If the dough is too soft, add more coconut flour. If too thick, add a teaspoon or more of milk or water. The dough should be firm yet soft enough to roll into a ball without crumbling.
Step 4: Shape the dough into a rectangular mound, wrap it with plastic wrap or place in an airtight container, and freeze for at least 30 minutes.
Step 5: Once set, use a sharp knife to cut the dough into 7 bars. Keep the bars frozen until ready for the next step.
Step 6: Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each, until smooth. For a thinner chocolate coating, optionally mix in 2 teaspoons of coconut or olive oil.
Step 7: Dip each protein bar into the melted chocolate, then place on parchment paper to set.
Step 8: Allow the chocolate to set completely before serving. Enjoy your tasty, protein-packed red velvet bars!

Tips & Variations

Use dark cocoa powder for a richer red velvet color and deeper chocolate flavor.
Substitute low fat cream cheese with vegan cream cheese to make these bars dairy-free.
Adjust sweetness by swapping monk fruit sweetener with your preferred sugar or sugar substitute.
If the dough is sticky, dust with a little coconut flour to help with shaping.

Storage

Store the bars wrapped in an airtight container in the freezer for up to 2 weeks. For best texture, keep them frozen and thaw for a few minutes before eating. If stored in the refrigerator, consume within 3–4 days. Reheat slightly to soften, if desired.

How to Serve

Five rectangular chocolate bars are stacked on a white marbled surface, with three at the bottom and two placed on top. Each bar is covered in a smooth, shiny layer of milk chocolate with slight texture variations and small red bits visible through the coating. The top bar has one end bitten off, revealing a dense, moist, dark red interior with a soft crumbly texture. The background is plain white, making the chocolate bars stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use any vanilla-flavored protein powder you prefer. Just keep in mind that different protein powders can affect texture and flavor slightly.

Is it necessary to freeze the dough before cutting?

Freezing firms up the dough, making it much easier to cut neat bars without crumbling. Skipping this step may cause the bars to fall apart.