Red Velvet Cheesecake Protein Bar

5 from 1 vote

These bars are lightly flavored with cocoa and get a tang from a cream cheese ripple for a healthy yet indulgent treat.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword american, breakfast, cream cheese, dairy-free, dessert, nightshade-free, protein bar, red velvet, snack, vegetarian

Prep Time 10

Refrigeration Time 1

Total Time 1 10

Servings

Calories 279kcal

Author Jenny Ross

1 cup egg white protein powder sugar free vanilla flavored
4 tablespoons collagen peptides optional
1 1/2 cups almond flour
3 tablespoons cocoa powder
1/4 teaspoon salt
1/3 cup monk fruit powdered, or 1/2 teaspoon stevia glycerite, or more, to taste
1 teaspoon butter flavor
1 teaspoon vanilla extract
2 teaspoons natural red food color optional
1 tablespoon apple cider vinegar
1/4 cup water
8 ounces cream cheese or Kite Hill cream cheese for dairy-free

Get Recipe Ingredients

Combine protein powder, collagen, almond flour, cocoa powder, salt, and monk fruit in a food processor.
In a small bowl, stir together the water, extracts, and color, if using.
With the food processor running, stream the water mixture in. Process until the batter comes together in a large ball. Add water a tablespoon at a time and process well to ensure it is incorporated before adding more if it seems too dry.
Break the cream cheese into large pieces and press into the protein bar dough and knead slightly to swirl the cream cheese throughout. Press into an 8×8-inch pan lined with parchment or plastic wrap.
Refrigerate until cool and set, about an hour, slice into 12 bars and wrap individually with parchment paper. Store in the refrigerator until eating as they can spoil. These can be taken for travel and will not melt although they will get quite soft and tacky when warm.