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Gluten Free Red Velvet Cake Protein Bars (The Best Guilt-Free Dessert) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 7 bars
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

These Gluten Free Red Velvet Cake Protein Bars are a delicious guilt-free dessert that combines the rich flavors of red velvet with a protein-packed punch. Made with vanilla protein powder, coconut flour, and coated in white chocolate, these bars are perfect for a healthy treat or post-workout snack. Naturally sweetened with monk fruit, they’re both low in sugar and gluten-free, offering a satisfying and nutritious option for dessert lovers.

Ingredients

Dry 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)

Wet Ingredients

  • 4 oz low fat cream cheese (softened to room temperature, see notes for vegan alternative)
  • 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)

Additional Ingredients

  • 1/2 cup white chocolate chips

Instructions

  1. Mix Dry Ingredients: In a clean bowl, combine the protein powder, coconut flour, cocoa powder, and monk fruit sweetener (or your chosen sugar) until evenly mixed.
  2. Add Cream Cheese and Coloring: Add the softened cream cheese and red coloring gel to the dry ingredients. Use your hands to thoroughly incorporate these ingredients into the mixture.
  3. Knead the Dough: Pour in the unsweetened almond milk and knead the dough with your hands. Adjust texture 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 pliable enough to roll into a ball without crumbling.
  4. Shape and Chill: Form the dough into a rectangular mound and wrap tightly in plastic wrap or place in an airtight container. Freeze the dough for at least 30 minutes to set.
  5. Cut into Bars: Remove the dough from the freezer and use a sharp knife to slice it into 7 individual bars. Keep the bars frozen until ready for coating.
  6. Melt White Chocolate: Microwave white chocolate chips in short 20-second bursts, stirring between each, until fully melted. Optionally mix in 2 tsp coconut or olive oil to thin the chocolate for easier coating.
  7. Coat Bars: Dip each protein bar into the melted white chocolate, covering it completely. Place the coated bars on parchment paper to set.
  8. Set and Serve: Allow the chocolate shell to harden before serving. Enjoy your guilt-free red velvet protein bars!

Notes

  • Vanilla protein powder can vary in sweetness and flavor; choose a high-quality powder for best results.
  • If you want a vegan option, use vegan cream cheese instead of low-fat cream cheese.
  • Monk fruit sweetener is used here to keep the bars low sugar, but you can substitute with any granulated sweetener you prefer.
  • Add extra coconut flour or almond milk as needed to adjust the dough texture for optimal firmness and pliability.
  • To make the chocolate shell thinner and easier to coat, add 2 tsp coconut oil or olive oil to the melted chocolate.

Find it online: https://dishmelt.com/gluten-free-red-velvet-cake-protein-bars-the-best-guilt-free-dessert-recipe/