Healthy Valentine’s Day dessert is here! These Protein Red Velvet Cupcakes are moist, low calorie, super easy to make with simple ingredients, and most importantly? Packed with protein! Keep your macros and your date this year.
Start this one by making some homemade oat flour. To do this you’ll need either a food processor or blender, here’s a link to our food processor if you don’t have either.
Make it by adding 1 1/4 cups of rolled oats into whatever you’re using and processing or blending them until they look like flour. That’s it, you now have homemade oat flour!
Protein Cupcake Mix
Add into a large mixing bowl for your dry ingredients the oat flour you just made, 3/4 cup of your choice sweetener, 3 tablespoons of cocoa powder, 3 scoops of a vanilla or chocolate protein powder, 1 tablespoon of baking soda, and 1/4 teaspoon of salt.
Lightly mix those dry ingredients together.
Did you know that cocoa powder is packed with 2 grams of fiber for every 10 calories?
Add into a large mixing bowl for your wet ingredients 4 large egg whites, 10 optional drops of liquid sweetener, 1/2 cup of water, 1 tablespoon of apple cider vinegar, 1 cup of unsweetened apple sauce, and 2 optional teaspoons of some red food coloring.
Unsweetened apple sauce is a great substitute for butter or oil in most baked goods!
Mix those wet ingredients together until everything looks incorporated.
Slowly pour your wet ingredients into your dry ingredients while mixing until your protein red velvet cupcakes mix is smooth. I like using a hand mixer to speed this step up.
Take out some heart shaped silicone cups (link below), optionally coat them with some non-stick cooking spray, and evenly distribute your mix into each cup filling them around 3/4 of the way full.
Put your cupcakes in the oven on 350F/176C for around 15-20 minutes.
You can check if your cupcakes are done by inserting a toothpick into the center of one of your cupcakes. If your toothpick comes out clean your protein red velvet cupcakes are done.
Remove your cupcakes from the oven, let them cool, and top them. Greek yogurt, peanut butter, sugar free syrup, our High Protein Frosting, and so on are all great options. Let us know what you use for your protein cupcake topping in the comments below!
Protein Red Velvet Cupcakes
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- 1 ¾ Cups Rolled Oats
- 3 Tablespoons Cocoa Powder
- 3 Scoops Protein Powder - Vanilla or Chocolate
- ¼ Teaspoon Salt
- 1 Tablespoon Baking Soda
- 4 Large Egg Whites
- 1 Tablespoon Apple Cider Vinegar
- 4 Ounces Water
- 1 Cup Unsweetened Apple Sauce
- ¾ Cup Sweetener
- 10 Drops Liquid Sweetener
- 2 Teaspoons Red Food Coloring - *Optional
- Turn your Rolled Oats into flour by blending or processing them
- Add and mix your dry ingredients together in one bowl
- Add and mix your wet ingredients together in another bowl
- Slowly combine your wet ingredients into your dry ingredients
- Coat a cupcake pan or silicone cups with some non-stick cooking spray
- Fill your cups ¾ of the way full
- Bake them on 350F/176C for 15-20 minutes
- Calories: 1116
- Fat: 16g
- Saturated Fat: 6g
- Sodium: 620mg
- Carbs: 139g
- Fiber: 22g
- Sugar: 26g
- Protein: 104g
Came out more like a muffin. Please and vanilla extract to the recipe it gives it a more authentic Red Velvet taste.
[…] Red Velvet Cupcakes (click here for recipe) […]
I’m loving this recipe man! I’m going to try it and send it out to all of my folks!!! Great job!