Name: Gluten Free Red Velvet Cake Protein Bars Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup vanilla protein powder; 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 (vegan cream cheese can be used as a substitute); 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; Optional: 2 tsp coconut oil or olive oil (to thin the chocolate)

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Introduction

These Gluten Free Red Velvet Cake Protein Bars are a delicious and satisfying treat that combines the rich flavors of red velvet with the boost of protein. Perfect for a post-workout snack or a sweet pick-me-up without the guilt.

The image shows several rectangular chocolate-covered bars placed on crinkled white paper over a white marbled surface. Two of the bars are whole and one is cut into two pieces with the cut sides facing up, revealing a deep red, moist, and finely textured interior. The chocolate coating is smooth and medium brown, thinly covering the bright red cake center inside. The bars are arranged closely, with the cut pieces in the center and whole bars around them. 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 (I used monk fruit sweetener).
Step 2: Add the cream cheese and red food coloring gel. Use your hands to incorporate them evenly throughout the dry ingredients.
Step 3: Pour in the almond milk and knead the dough with your hands until combined. Adjust the texture as needed by adding more coconut flour if too soft, or a teaspoon or more of milk or water if too thick. The dough should be firm yet soft enough to roll into a ball without crumbling.
Step 4: Shape the dough into a rectangular mound, then wrap it in plastic wrap or place it in an airtight container. Freeze for at least 30 minutes to set.
Step 5: Remove the dough from the freezer and use a sharp knife to cut it into 7 bars. Keep the bars frozen until ready to coat.
Step 6: Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each, until fully melted. For a thinner chocolate shell, optionally mix in 2 tsp coconut oil or olive oil to the melted chocolate.
Step 7: Dip each protein bar into the melted chocolate to coat, then place them on clean parchment paper.
Step 8: Allow the chocolate coating to set before serving. Enjoy your red velvet protein bars!

Tips & Variations

Use vegan cream cheese to make these bars dairy-free while maintaining a creamy texture.
Dark cocoa powder can deepen the red velvet color and flavor.
If you prefer a sweeter bar, adjust the sweetener to taste.
Adding coconut oil to the melted chocolate makes dipping smoother and results in a thinner coating.
Feel free to substitute almond milk with any other dairy-free alternative like cashew or coconut milk.

Storage

Store these protein bars in an airtight container in the freezer for up to 2 weeks. To enjoy, simply thaw at room temperature for 10–15 minutes or eat straight from the freezer for a chilly snack. Avoid refrigeration as it may soften the chocolate coating.

How to Serve

The image shows rectangular bars coated in smooth, dark brown chocolate. One bar is cut into two pieces, revealing a dense, finely textured, bright red inside layer that contrasts sharply with the chocolate outer layer. The bars are placed on crumpled white paper, all set on a white marbled surface. The composition highlights the rich and vibrant red center against the glossy chocolate shell. 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 has unique absorbent properties that help with the dough texture. Using regular flour will change the consistency, so it’s best to follow the recipe or experiment carefully with small adjustments.

What protein powder works best for this recipe?

A vanilla-flavored protein powder with a neutral taste works best to complement the red velvet flavor. Whey, plant-based, or collagen powders can be used depending on your dietary preferences.