I’m delighted to share my take on these indulgent yet wholesome Gluten Free Red Velvet Cake Protein Bars. They’re soft, creamy, and bursting with rich red velvet flavor—without the guilt, thanks to protein powder, coconut flour, sugar-free sweetener, and a smooth cream-cheese-like center.
Why You’ll Love This Recipe
I absolutely love how these bars feel like dessert but are still packed with protein and free from gluten. I get the nostalgic red velvet taste, balanced by a light sweetness from monk fruit, and the satisfying creaminess from low-fat cream cheese. They’re easy to make—just mix, chill, slice, and optionally coat in melted white chocolate for that extra treat factor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
– vanilla protein powder
– coconut flour
– dark cocoa powder
– monk fruit sweetener (or granulated sugar of choice)
– low-fat cream cheese, softened
– red coloring gel (no‑taste)
– unsweetened almond milk (or other dairy-free milk)
– optional white chocolate chips for coating
directions
I start by mixing all the dry ingredients—protein powder, coconut flour, cocoa powder, and sweetener—in a bowl. Then I knead in softened cream cheese and red food coloring gel by hand until they’re evenly distributed. Next, I add almond milk little by little, kneading until the dough is firm yet pliable (adding more flour or milk as needed). I shape the dough into a rectangular block, wrap it, and freeze it for at least 30 minutes. Once firm, I slice it into 7 bars. Optionally, I melt white chocolate chips in the microwave (adding coconut or olive oil for a thinner coating if I like), dip each bar, and let them set on parchment paper before serving.
Servings and timing
This batch makes 7 bars.
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Prep time: about 15 minutes
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Freeze/set time (instead of cook time): around 30 minutes
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Total time: roughly 45 minutes (since it’s no‑bake).
I found these details directly from the recipe source on All Purpose Veggies.
Variations
I’ve experimented with different options. I sometimes use granulated erythritol or other sweeteners instead of monk fruit, or swap in vegan cream cheese brands like Daiya or Kite Hill to suit dietary preferences. If I want a richer color, I go for red gel instead of powder or natural alternatives. For more protein, I’ve tried adding a scoop of casein or whey powder—though that can make the texture a little denser.
storage/reheating
I keep leftover bars in the freezer or fridge. In the freezer, they stay perfectly firm and last up to a month; in the fridge, they remain soft and are best eaten within about a week. Since these are no-bake, there’s no reheating—just let them come to room temperature for a few minutes before serving to enjoy the creamy texture.
FAQs
Can I use whey protein instead of plant-based?
Yes—I’ve used both. I often use Orgain plant‑based powder, but whey works fine too. Just note that whey may make the texture slightly denser or gummier, depending on the blend.
What can I use instead of monk fruit sweetener?
I usually reach for monk fruit for low-carb sweetness, but I’ve substituted with erythritol, stevia (adjusted per package directions), or even regular sugar—just taste to adjust sweetness.
Are these vegan?
They’re not vegan by default, but I’ve had success swapping in vegan cream cheese alternatives like Daiya, Tofutti, or Kite Hill to make them dairy‑free.
Why red coloring gel? Can I skip it?
I use the no‑taste red gel because it gives that classic red velvet hue without affecting flavor. You could use beet powder or natural coloring, but expect a slightly different tone and taste.
Can I make a larger batch?
Absolutely—I’ve doubled the ingredients and used a larger block for slicing more bars. Just ensure proper chilling time to firm up the thicker dough.
Can these be made ahead?
Yes—I often prepare the dough, freeze the block, and slice bars later when needed. It holds well and saves time when craving a quick treat.
What if the dough is too sticky?
I’ll knead in more coconut flour, about a teaspoon at a time, until it’s manageable.
Why is the dough firm instead of sticky?
The ideal texture lets me roll and slice without sticking, giving bars that hold shape and deliver that satisfying bite.
Can I skip the chocolate coating?
Definitely. I’ve skipped the coating when I want something lighter or quicker—it’s delicious plain, and the red velvet flavor still shines.
Are these kid-friendly?
They’re a hit in my house—kids love the red velvet look and creamy feel. They’re soft, sweet, and perfect for lunchboxes or snacks.
Conclusion
I’m always thrilled when I carve into these Gluten Free Red Velvet Cake Protein Bars—they feel indulgent, yet wholesome. With minimal effort and no baking, I enjoy a protein-rich, dessert-like snack any time. Whether I’m meal prepping for a week or serving something fun, I’m excited to share these with you.
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Gluten Free Red Velvet Cake Protein Bars (The Best Guilt‑Free Dessert)
- Total Time: 45 minutes
- Yield: 7 bars
Description
These rich and vibrant Gluten Free Red Velvet Cake Protein Bars are the perfect guilt-free snack or dessert. Packed with protein, naturally sweetened, and coated in a creamy white chocolate shell, they’re soft, chewy, and totally irresistible.
Ingredients
1 cup vanilla protein powder
1/2 cup coconut flour
3 Tbsp cocoa powder (use dark cocoa for deeper color)
1/4 cup monk fruit sweetener or any granulated sugar
4 oz low-fat cream cheese, softened (vegan cream cheese works too)
2 tsp no-taste red food coloring gel (16g)
1/3 cup + 1 Tbsp unsweetened almond milk (or other dairy-free milk)
1/2 cup white chocolate chips (optional, for coating)
Instructions
In a bowl, mix protein powder, coconut flour, cocoa powder, and sweetener.
Add softened cream cheese and red food coloring. Use hands to blend evenly.
Gradually add almond milk, kneading until a soft but firm dough forms.
Adjust with more flour if too soft, or a teaspoon of milk if too dry.
Shape into a rectangular mound, wrap, and freeze for 30 minutes.
Slice into 7 bars and return to freezer while preparing chocolate.
Melt white chocolate chips in microwave, stirring every 20 seconds.
(Optional) Stir in 2 tsp coconut oil to thin chocolate for coating.
Dip chilled bars in melted chocolate, place on parchment paper, and let set.
Enjoy once chocolate hardens. Store leftovers in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
