- · 3 scoops chocolate whey protein powder
- · 1/2 TBSP dried beet powder (optional)
- · 1/2 cup coconut flour
- · 1/4 cup almond meal/flour (or more coconut flour)
- · 1/4 cup baking stevia
- · 1/4 cup coconut butter
- · 1/4 cup unsweetened applesauce
- · 3/4 cup unsweetened almond milk
- · 1 tsp vanilla extract
- · 5-7 drops red food coloring (optional)
- · 10 oz sugar free white chocolate
- In a large bowl, mix all of the ingredients except for the chocolate.
- The beet powder is optional, but it gives it the sweet ‘red velvet’ taste.
- Line a 9×9 dish with cling wrap.
- Melt 5 oz of sugar free white chocolate onto the base of the dish.
- Place the dish in the refrigerator for 30 minutes to solidify the chocolate, then spread the red velvet batter on top.
- Melt the remaining 5 oz of chocolate on top of the red velvet batter; place in the fridge for 30-45 minutes to solidify the chocolate.
- Then cut into 9 even pieces and enjoy.
- Store any extras in the refrigerator.
If dairy free, some type of protein powder is required.
Use a plant-based protein powder (no milk) instead of whey protein. Use dark chocolate (no milk) instead of white chocolate. This would also make the recipe vegan.
nutritional information per serving
293 calories; 20 g fat, 20 g carbs (3 g fiber), 12 g protein