Just because you're on a mission to look and feel your best doesn't mean you have to ditch dessert. These high-protein red velvet recipes prove you can satisfy your sweet tooth and stay on track with your goals.

Whether you're crushing pancakes in the morning, sneaking in a quick mug cake at night, or sharing cake pops with friends ... you've got options that taste great and work with your lifestyle.

These high-protein red velvet treats bring all the rich, classic flavor.

Each recipe is packed with protein, moderate in calories, and can definitely fit into your plan. Plus, they're low sugar, gluten-friendly, and some are even topped with a creamy, light frosting that'll leave you wanting to lick the plate clean.

Let's dive into three amazing options for you to try!

Recipes Included:

Red Velvet Protein Pancakes
Red Velvet Protein Mug Cake
Red Velvet Protein Cake Pops
High-Protein Red Velvet Cake Balls

Red Velvet Protein Pancakes

Servings: 1 (3 Pancakes)
Prep Time: 5 Minutes
Cook Time: 10 Minutes

Ingredients:

1 Cup Kodiak Cake Pancake Mix
1 Scoop Level-1 Red Velvet Cake Protein
1 Tbsp Dark Cocoa Powder
1 Cup Water or Milk

Directions:

For this recipe, you'll need:

Large Mixing Bowl
Whisk or Spoon
Non-Stick Pan or Griddle
Spatula

1. Mix all of the dry ingredients in a large bowl until well combined. Afterward, add the water or milk and continue mixing to form the batter. Add a little more water or milk if needed to get the right consistency.

2. Heat your pan or griddle over medium heat and cook the batter like regular pancakes, flipping when bubbles form on the surface.

3. Top with powdered sugar, fresh fruit, or sugar-free syrup of your choice and enjoy!

Macros Per Serving:

Calories: 187
Protein: 17g
Carbs: 23g
Fat: 3g

Red Velvet Protein Mug Cake

Servings: 1
Prep Time: 2 Minutes
Cook Time: 50 Seconds

Ingredients:

1 Scoop Level-1 Red Velvet Cake Protein
1/4 Cup Milk of Choice
1/2 Tsp Baking Powder
1/2 Tbsp White Chocolate Chips
1/2 Tsp Vanilla Extract

Optional Ingredients:

Whipped Cream

Directions:

For this recipe, you'll need:

Large Coffee Mug or Microwave-Safe Bowl
Spoon
Microwave

1. Mix all ingredients in a large coffee mug or microwave-safe bowl. Stir until smooth.

2. Microwave for 45-50 seconds, or until the cake springs back when lightly touched.

3. Top with additional chocolate chips and whipped cream if desired.

Macros Per Serving:

Calories: 264
Protein: 28g
Carbs: 20g
Fat: 8g

Red Velvet Protein Cake Pops

Servings: 24
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Chill Time: 2-3 Hours

Ingredients:

2 1/2 Scoops Level-1 Red Velvet Cake Protein
1 Cup Gluten-Free Baking Mix
1/2 Cup Unsweetened Applesauce
1/4 Cup Canola Oil
1 Egg
1/3 Cup Stevia
1/4 Cup Water
A Few Drops Vanilla Extract
1 Package Low-Fat Cream Cheese, Softened
1/2 Cup Stevia

Optional Ingredients:

White Chocolate Chips or Wafers
Sprinkles

Directions:

For this recipe, you'll need:

9x13 Baking Pan
Large Mixing Bowl
Hand Mixer
Cooking Spray

1. Preheat your oven to 350°F. Lightly coat a 9x13 baking pan with cooking spray.

2. In a large mixing bowl, combine the whey protein powder, baking mix, applesauce, oil, egg, stevia, water, food coloring, and vanilla extract. Mix well with a hand mixer.

3. Pour batter into the prepared pan and bake for 25 minutes, or until a fork inserted in the center comes out clean. Remove and let cool completely.

4. Once cooled, crumble the cake by hand until you have fine crumbs.

5. In a separate bowl, combine the softened cream cheese, additional stevia, and vanilla extract. Mix well.

6. Add the cream cheese mixture to the crumbled cake and mix by hand until well combined. Roll into golf ball-sized bites for a total of 24 balls.

7. Refrigerate for 2-3 hours until firm.

Optional: Melt white chocolate chips, dip each cake ball into the chocolate, top with sprinkles or crushed wafers, and refrigerate again until set.

Macros Per Serving:

Calories: 111
Protein: 4g
Carbs: 8g
Fat: 7g

High-Protein Red Velvet Cake Balls

Servings: 16 (1 Serving = 1 Cake Ball)
Prep Time: 10–15 Minutes
Bake Time: 25–30 Minutes
Chill Time: 20–30 Minutes

Ingredients:

For The Cake:

2 1/2 Scoops Level-1 Red Velvet Cake Protein
3/4 Cup Oat Flour
2 Tbsp Cocoa Powder
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1/8 Tsp Salt
1/2 Cup Unsweetened Applesauce
2 Tbsp Avocado Oil
2 Large Eggs
1/3 Cup Granulated Stevia
1/4 Cup Milk Of Choice
1 Tsp Vanilla Extract
1 Tsp Apple Cider Vinegar

For The Cream Cheese Coating:

8 Oz Low-Fat Cream Cheese, Softened
1/3 Cup Granulated Stevia
1/2 Tsp Vanilla Extract
2 Tbsp Milk Of Choice

Optional Toppings:

1-2 Oz Melted White Chocolate
1 Tsp Cocoa Powder (For Dusting)

Directions:

For this recipe, you’ll need:

Oven
8×8-Inch Baking Pan
Parchment Paper
Large Mixing Bowl
Medium Mixing Bowl
Measuring Cups
Measuring Spoons
Whisk Or Electric Mixer
Rubber Spatula
Cooling Rack (Optional)
Baking Sheet
Small Cookie Scoop Or Spoon
Toothpick

1. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.

2. In a large mixing bowl, whisk together the protein powder, oat flour, cocoa powder, baking powder, baking soda, and salt until fully combined.

3. In a separate medium bowl, whisk together the applesauce, avocado oil, eggs, stevia, milk, vanilla extract, and apple cider vinegar until smooth.

4. Pour the wet ingredients into the dry ingredients and stir with a spatula until fully combined and no dry pockets remain. Do not overmix.

5. Transfer the batter to the prepared baking pan and spread evenly.

6. Bake for 25–30 Minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.

7. Remove from the oven and allow the cake to cool in the pan for 15–20 Minutes, then lift it out using the parchment and cool completely before handling.

8. While the cake cools, prepare the cream cheese coating. In a medium bowl, beat the softened cream cheese, stevia, vanilla extract, and 1 Tbsp milk until smooth. Add additional milk 1 Tsp at a time if needed to reach a thick but spreadable consistency.

9. Once the cake is completely cool, crumble it into a large bowl using clean hands or a fork. Add half of the cream cheese mixture and mix until the texture becomes sticky but moldable.

10. Using a small cookie scoop or spoon, portion 1–1 1/2 Tbsp of mixture and roll into balls about 1 1/2 inches in diameter. Place them on a parchment-lined baking sheet. You should get approximately 16 cake balls.

11. Lightly drizzle each cake ball with the remaining cream cheese mixture. Add optional toppings if desired.

12. Refrigerate for 20–30 Minutes, or until firm.

13. Store in an airtight container in the refrigerator for up to 5 days.

Macros Per Serving:

Calories: 94
Protein: 6g
Carbs: 6g
Fat: 5g
Fiber: 1g

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