Introduction

These Gluten Free Red Velvet Cake Protein Bars combine rich cocoa flavor with a boost of protein, making them a delicious and nutritious snack. They’re perfect for satisfying your sweet tooth while fueling your day.

The image shows several rectangular chocolate bars placed on a white marbled surface. Two of the bars are whole with a smooth, shiny dark brown chocolate coating on the outside. One bar is cut into two pieces, revealing a deep red, dense, and slightly crumbly textured center inside each piece. The chocolate coating forms a thin outer layer that contrasts with the rich red interior, creating two visible layers: the dark brown chocolate shell on the outside and the vibrant red filling inside. 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 sugar of choice.
Step 2: Add the softened cream cheese and red food coloring gel, then use your hands to incorporate them thoroughly into the dry ingredients.
Step 3: Add the almond milk and knead with your hands until the dough combines. If too soft, add more coconut flour; if too thick, add a teaspoon or more of milk or water. The dough should be firm but soft enough to roll into a ball without crumbling.
Step 4: Shape the dough into a rectangular mound. Wrap it tightly in plastic wrap or place in an airtight container, then freeze for at least 30 minutes to set.
Step 5: Remove from the freezer and cut the dough into 7 bars using a sharp knife. 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 interval until smooth. (Optional: mix in 2 tsp coconut or olive oil for a thinner coating.)
Step 7: Dip each protein bar into the melted chocolate, then place them on clean parchment paper.
Step 8: Allow the chocolate to set completely before serving. Enjoy your homemade gluten-free red velvet protein bars!

Tips & Variations

Use dark cocoa powder for a richer red velvet color and flavor.
For a vegan option, substitute the cream cheese with a vegan cream cheese alternative.
If the dough feels too sticky, chill it longer or add a bit more coconut flour for easier handling.
Experiment with different dairy-free milks like cashew or coconut for subtle flavor changes.
Mix a small amount of coconut oil into the melted chocolate for a smoother coating that hardens nicely.

Storage

Store the protein bars in an airtight container in the freezer for up to 2 weeks. Thaw slightly at room temperature before eating for best texture. Avoid storing at room temperature as they may soften and lose shape.

How to Serve

The image shows chocolate-covered red velvet bars on a crumpled white paper over a white marbled surface. Two bars remain whole with a smooth, shiny dark brown chocolate outer layer, while one bar is cut into two pieces, revealing a dense, bright red crumbly cake interior inside the chocolate coating. The bars are rectangular with clean edges, and the contrast between the rich red cake and the dark chocolate shell makes the treat visually striking. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein powder for this recipe?

Yes, you can use any vanilla-flavored protein powder you prefer, but be aware that some protein powders absorb liquid differently, which may affect dough consistency.

Is it possible to make these bars without cream cheese?

The cream cheese adds moisture and creaminess to the bars. If you want to skip it, try a vegan cream cheese alternative or add a bit more dairy-free milk to maintain the right dough texture.