Grain-Free Red Velvet Cake Bars [sugar-free + high protein]

If you’ve been craving something decadent, pretty, and secretly healthy, these Grain-Free Red Velvet Protein Cake Bars are about to be your new dessert obsession. They deliver everything you love about classic red velvet, rich cocoa notes, that gorgeous ruby hue, and creamy frosting on top, but with a macro-friendly twist thanks to red velvet cake whey protein and a high-protein, low-cal dairy frosting that tastes like the real thing (because it is!).

These bars pack in wholesome ingredients, no grains, and a crazy-delicious texture that walks the line between cake and brownie. Perfect for dessert, perfect for snacks… honestly, perfect anytime.

Why You’ll Love These Red Velvet Protein Bars

• High in protein thanks to whey/casein protein + Greek yogurt
• Grain-free & gluten-free, using almond flour
• Naturally colored with beet juice, no food dyes
• Low sugar but still sweet and satisfying
• Cream cheese frosting that’s actually good for you (hello protein!)
• Great for meal prep, Valentine’s Day treats, or late-night cravings

Ingredients

Bars:

• 1 ½ cups almond flour
• ½ cup True Nutrition Red Velvet Cake Whey-Casein Blend Protein Powder (code HEALTHYHELPER saves!!)
• ¼ cup NuNaturals unsweetened cocoa powder (code HEALTHYHELPER saves!!)
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ⅓ cup beet juice
• ⅓ cup date syrup (code HEALTHYHELPER saves!!)
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• Optional: ¼ cup chocolate chips or chopped nuts

High-Protein Cream Cheese Frosting

• 4 oz light cream cheese, softened
• ½ cup plain nonfat Greek yogurt
• 1 scoop vanilla or unflavored whey protein
• 1–2 tbsp milk of choice
• 1 tsp vanilla extract
• Pinch of salt
• Sweetener of choice (powdered sugar or allulose/monk fruit)

Instructions

1. Prep the pan: Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment.
2. Mix the dry ingredients: In a large bowl, whisk almond flour, red velvet whey protein, cocoa, baking soda, and salt.
3. Mix the wet ingredients: Whisk eggs, beet juice, date syrup, melted coconut oil, and vanilla until smooth.
4. Combine it all: Pour wet ingredients into the dry mixture and stir until your batter is smooth and slightly thick.
5. Add your mix-ins: Fold in chocolate chips or nuts if you’re feeling fancy.
6. Bake: Spread batter evenly in the pan and bake for 20–25 minutes, or until a toothpick comes out clean.
7. Cool completely: Trust the process. Frosting + warm bars = slippery disaster.
8. Make the frosting: Beat light cream cheese, Greek yogurt, whey protein, milk, vanilla, and salt until creamy. Sweeten to taste and chill to thicken.
9. Frost + slice: Spread generously over cooled bars and slice into squares. Try not to eat half the pan immediately (or do… no judgment).

Print

How to Store

These bars keep beautifully!

• Fridge: up to 5 days
• Freezer: up to 2 months (freeze before frosting for best texture)

Final Thoughts

Red velvet doesn’t have to be a sugar bomb to taste good. With these protein-packed cake bars, you get the best of all worlds: indulgent flavor, gorgeous color, and ingredients that actually support your goals. Whether you’re fueling workouts or just fueling dessert cravings, this recipe brings the vibes and the nutrition.

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