Introduction

These Gluten Free Red Velvet Cake Protein Bars are a delicious and healthy treat perfect for a quick snack or post-workout boost. They combine the rich flavor of red velvet with the benefits of protein, all while being free from gluten. Easy to make and customizable, they’re sure to satisfy your sweet tooth guilt-free.

The image shows several rectangular chocolate-covered red velvet cake bars placed on a crinkled white surface with a white marbled texture underneath. Two of the bars are whole, and two are cut in half to reveal the inside layers. The bar has a thin, glossy dark brown chocolate coating on the outside that looks smooth but slightly uneven. Inside, the cake layers are bright red with a soft, crumbly texture. The cake layer fills the entire inside of the chocolate shell, showing a consistent red color with small crumbs on the cut edges. 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 a 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 cream cheese and red food coloring gel, then use your hands to incorporate them thoroughly throughout the dry ingredients.
Step 3: Add the almond milk and knead the dough with your hands until combined. 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 but soft enough to roll into a ball without crumbling.
Step 4: Shape the dough into a rectangular mound, wrap it in plastic wrap or place it in an airtight container, and set it in the freezer for at least 30 minutes.
Step 5: Using a sharp knife, cut the dough into 7 bars. Keep the bars frozen until the next step.
Step 6: Melt the white chocolate chips in the microwave in 20-second bursts, stirring in between. For a thinner coating, mix in 2 tsp coconut or olive oil before dipping.
Step 7: Dip each protein bar into the melted chocolate and place them on clean parchment paper.
Step 8: Allow the chocolate to set before serving. Enjoy your bars!

Tips & Variations

Use vegan cream cheese as a substitute to make the bars dairy-free.
Dark cocoa powder enhances the red velvet color and flavor.
Add coconut or olive oil to the melted chocolate for a smoother, thinner coating.
Store the bars in the freezer for a firmer texture and longer shelf life.

Storage

Store the protein bars in an airtight container in the freezer for up to 2 weeks. To enjoy, let them thaw for a few minutes at room temperature or eat them straight from the freezer for a refreshing snack. Avoid storing at room temperature as they may soften and lose shape.

How to Serve

The image shows several rectangular chocolate-covered bars placed on white crumpled paper over a white marbled surface. One of the bars is cut into two pieces, revealing a rich, deep red, crumbly inside layer with a rough texture that contrasts with the smooth, glossy dark brown chocolate outer layer. The bars are arranged closely, highlighting the difference between the shiny chocolate shell and the dense, red interior. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour absorbs more moisture than regular flour, so substituting it with regular flour will change the texture and may make the dough too wet. It’s best to stick with coconut flour or adjust the liquid amounts carefully if you experiment.

What protein powder works best for this recipe?

Vanilla-flavored protein powder works best to complement the red velvet flavor. Use a powder with a neutral or mild taste to avoid overpowering the bars. Plant-based or whey protein powders both can work well.