Description

These Gluten Free Red Velvet Cake Protein Bars are a delicious and nutritious snack designed to satisfy your sweet tooth while providing a good protein boost. Made with vanilla protein powder, coconut flour, and cream cheese, they mimic the rich, indulgent flavors of red velvet cake. Coated with white chocolate, these bars are perfect for a quick energy fix or post-workout snack, all while being gluten-free and adaptable to vegan diets.

Ingredients

Scale

Dry Ingredients

1 cup vanilla protein powder (see notes for more info)
1/2 cup coconut flour
3 Tbsp dark cocoa powder
1/4 cup monk fruit sweetener (or any granulated sugar of choice)

Wet Ingredients

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)

Topping

1/2 cup white chocolate chips

Instructions

Mix Dry Ingredients: In a clean bowl, combine the vanilla protein powder, coconut flour, dark cocoa powder, and monk fruit sweetener, ensuring they are well mixed.
Add Wet Ingredients: Incorporate the softened cream cheese and red food coloring gel into the dry mixture using your hands. Knead until they are evenly distributed throughout the mixture.
Form the Dough: Gradually add the almond milk while continuing to knead the dough with your hands. Adjust the consistency by adding more coconut flour if the dough is too soft or more liquid if it’s too thick. The dough should be firm yet soft enough to roll into a ball without crumbling.
Shape and Chill: Shape the dough into a rectangular mound, wrap tightly in plastic wrap or place in an airtight container, and freeze for at least 30 minutes to let it set properly.
Cut Into Bars: Using a sharp knife, cut the set dough into 7 even-sized bars. Keep the bars frozen until ready for the chocolate coating.
Melt Chocolate: Melt the white chocolate chips in the microwave in 20-second intervals, stirring in between until fully melted. For a thinner chocolate shell, optionally stir in 2 teaspoons of coconut oil or olive oil after melting.
Coat Bars: Dip each protein bar into the melted white chocolate, coating them completely. Place the coated bars on parchment paper to set.
Set and Serve: Allow the chocolate to harden completely before serving. Enjoy the bars cold for best texture and taste!

Notes

Use vanilla protein powder that suits your dietary needs or preferences for the best flavor and texture.
For a vegan version, replace low fat cream cheese with a vegan cream cheese alternative.
You can substitute monk fruit sweetener with any granulated sweetener like erythritol or regular sugar depending on your preference.
Adjust the dough consistency carefully to ensure the bars hold together but remain moist and tender.
The chocolate coating is optional but adds a delicious finishing touch that enhances the flavor profile.
Keep the bars refrigerated or frozen for longer shelf life and best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: No-Cook
Method: No-Cook
Cuisine: American

Keywords: red velvet protein bars, gluten free protein bars, healthy snacks, high protein snacks, no bake protein bars, keto friendly, low carb sweets