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Red Velvet Protein Bread

Red Velvet Protein BreadRed Velvet Protein Bread

Red Velvet Protein Bread (With Frosting)

Calories 175 (21% from fat)
Fat 4 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Chol. 19 mg.
Sodium 647 mg.
Carb. 23 gram
Fiber 1 gram
Sugar 4 gram
Sugar Alcohol 0.6 gram
Protein 11 gram

Red Velvet Protein Bread (Without Frosting)

Calories 123 (6% from fat)
Fat 1 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Chol. 10 mg.
Sodium 492 mg.
Carb. 22 gram
Fiber 1 gram
Sugar 4 gram
Sugar Alcohol 0.6 gram
Protein 6.6 gram


buttery cooking spray

2.5 cups whole wheat flour

2 cups Splenda
(We used the box that measures cup for cup like sugar.)

1 Tbsp. baking powder

1 Tbsp. baking soda

3 Tbsp. cocoa

2 scoops (2/3 cup) vanilla protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)

1 cup Lowfat (1%) buttermilk

1/2 cup fat free milk

1 cup fat free mayonnaise

1/4 cup unsweetened applesauce

1/4 cup sugar free syrup
(We used Cary's sugar free syrup.)

1 tsp. vanilla extract

1 tsp apple cider vinegar

2 Tbsp red food coloring

5 large egg whites

16 oz fat free cream cheese, warmed

4 Tbsp. unsalted butter, melted

8 Tbsp. Splenda
(We used the box that measures cup for cup like sugar.)

The frosting makes this bar higher in sodium. If you're on a reduced sodium diet, you should consider a frosting free version.

1. Preheat oven to 350 degrees Fahrenheit. Lightly spray the trays of two 8-mini-loaf baking pans with fat-free buttery cooking spray.

2. In a large mixing bowl thoroughly combine the first six dry ingredients together, flour through protein powder. To make sure there are no clumps, you might want to run the baking powder, baking soda and cocoa powder through a sifter as you add it to the dry mix.

3. In a separate bowl, mix together the next seven wet ingredients until they froth, the buttermilk through apple cider vinegar.

4. Add the wet ingredients to the dry ingredients and mix together.

5. Stir in the food coloring.

6. In a clean metal or glass bowl, whip the egg whites until they form stiff peaks. Then fold the egg whites into the mix.

7. Divide the mixture evenly between the 16 trays (approximately 1/4 cup and 1 tablespoon per tray.) Put them in the middle rack of the oven and bake for 12-13 minutes, until a toothpick inserted in the center comes out clean.

8. Set on wire rack and let cool for 2-3 minutes before serving.

9. FOR FROSTING: Thaw cream cheese in microwave for approximately 30 seconds. Heat butter in microwave until melted, about 15 seconds. Mix together the cream cheese, melted butter and 8 tablespoons of Splenda or Stevia. This is your frosting.

Yield: 16 Servings

Red Velvet Protein Bread 

This is a Freezer Friendly Recipe!

You can freeze individual loaves for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or containers.

DO NOT put the frosting on top if you plan on freezing them. If you don't want to make frosting when you microwave them, you can spread some sugar free jelly in the middle or on top for a delicious taste.

Microwave each loaf for approximately 1-2 minutes, depending on microwave strength. Cover the bar with a damp paper towel to keep it softer.

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