White Chocolate Raspberry Protein Bars Recipe

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White chocolate raspberry protein bars are no-bake bars made with raspberry protein powder, almond flour, cashew butter, cream cheese, and coconut oil, and a sugar-free white chocolate topping. Each bar has a dense, cookie dough-like base with bright raspberry flavor throughout. They are gluten-free, sugar-free, and low carb.

The BEST white chocolate raspberry protein bars! These are bright, fruity, and lightly sweet with a dense pressed cookie dough base and a sugar-free white chocolate top. No oven, one bowl, and 10g protein per bar.

no-bake white chocolate raspberry protein bars topped with freeze-dried raspberry pieces on a marble surface.

Back in 2016, the white chocolate raspberry protein bars from Quest were my favorite thing to grab on every grocery run. I would literally eat one every day for my "working lunch." These homemade ones use better ingredients, real freeze dried raspberries on top, and they taste really close to the original.

This is the latest recipe in my homemade protein bar series, after pistachio protein bars and lemon protein bars. The base recipe is the same dense, pressed cookie dough idea, but I swapped the cottage cheese for softened cream cheese. While I still lean more towards cottage cheese for the creaminess, this is has more cheesecake-like flavor. The freeze dried raspberry pieces on top add flavor, crunch, and pretty dark pink color on top. Because I love a little extra flair!

These are great for spring and summer snacking. They're great for batch prep, freeze well for up to 3 months, and would be perfect for a Mother's Day brunch, a 4th of July spread, a baby shower, a pool day, or just an afternoon at home with a coffee. I hope you love them as much as I do!

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Ingredients
Instructions
Variations
Storage
FAQ
Related
Recipe
Comments

Ingredients

You just need 9 basic ingredients to make these protein bars:

Raspberry protein powder - Adds protein, structure, and real raspberry flavor from the inside out. My go-to is Keto Chow because it's ultra low carb and the raspberry cheesecake flavor is the best. Use your preferred protein powder, but it should be raspberry flavored.
Almond flour - Use blanched superfine almond flour, not almond meal. The texture keeps the base smooth and cookie dough-like instead of gritty.
Cashew or almond butter - For binding and richness with a soft, sweet flavor that goes well with raspberry. Any nut or seed butter will work. Warm it up so it stirs in easily.
Cream cheese - For moisture and healthy fats, plus cheesecake-like flavor.
Coconut oil or melted butter - Helps the bars firm up in the fridge so they slice cleanly without crumbling. Adds healthy fats too.
Granulated sweetener - Use your preferred sweetener. I used Lakanto Classic.
Vanilla extract - Rounds out and softens the raspberry flavor.

For the topping: sugar-free white chocolate chips and coconut oil for a smooth pourable layer, plus freeze dried raspberry pieces scattered on top while the chocolate is still wet. I use Lily's sugar-free white chocolate chips since they melt well and have 2g net carbs per serving. ChocZero is another good option.

Optionally, you can add freeze dried raspberry pieces to the protein bar base too!

See recipe card for complete measurements below.

Instructions

These are so easy to make. And here's how to do it:

Tip: Before you get started, soften the cream cheese at room temperature for about 30 minutes so it folds in without lumps. Melt the coconut oil and warm up the nut butter so they mix in evenly. Line a loaf pan with parchment with a little overhang on the long sides for an easy lift out later.

Almond butter, cream cheese, and pink raspberry protein powder combined in a glass mixing bowl.

Add all the ingredients to a bowl. Except the toppings, of course!

Freeze-dried raspberry pieces mixed into a pink crumbly protein bar mixture in a glass bowl.

Mix with a spatula until a dough forms. It will look crumbly at first. Keep going, it comes together. Mix in optional freeze dried raspberries here too.

Press dough firmly into your loaf pan. Really pack it down!

Melted white chocolate poured over raspberry protein bar base in a parchment-lined loaf pan.

Melt white chocolate chips with coconut oil in 15-second microwave intervals, stirring between each one, until smooth. Pour over the base and spread to the edges.

White chocolate raspberry protein bar mixture topped with freeze-dried raspberry pieces in a lined baking pan.

Sprinkle freeze dried raspberry pieces over the top while the chocolate is still wet. Don't wait!

Overhead view of white chocolate raspberry protein bars with freeze-dried raspberries and fresh raspberries on marble.

Chill for at least 30 minutes, then slice into 8 bars. They cut cleanest when cold.

Hint: For clean slices through the white chocolate top, dip your knife in hot water, wipe it dry, and slice. Repeat between each cut. An offset spatula also makes a big difference for getting the base flat and the chocolate spread evenly.

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stacked white chocolate raspberry protein bars with freeze-dried raspberry pieces on a marble surface.

Love those layers!

Variations

Make these protein bars your own with these simple variations:

Raspberry chocolate swirl. Drizzle melted sugar-free dark chocolate over the white chocolate top in thin lines, then drag a toothpick through it for a marbled look.
Berry blend. Use freeze dried strawberries or a raspberry-blueberry blend on top for a 4th of July-friendly red, white, and blue version.
No white chocolate topping. The base is good enough to eat on its own. A light dusting of powdered sweetener and a few crushed freeze dried raspberries on top is a simpler finish.

Try my pistachio protein bars and lemon protein bars too!

Storage

Store white chocolate raspberry protein bars in an airtight container in the refrigerator for up to 1 week. Layer parchment paper between the bars to keep the white chocolate topping looking clean and the freeze dried raspberries from staining the bars below.

These bars freeze well for up to 3 months. Wrap each bar individually in parchment paper, then store all wrapped bars in a freezer-safe container or bag. Let them thaw at room temperature for about 20 minutes before eating.

FAQ

What protein powder works best for these bars?

A raspberry-flavored protein powder gives the most flavor from the inside out. I used Keto Chow in this recipe. Different brands absorb moisture differently, so small dough adjustments may be needed.

My dough is too dry. What do I do?

Add unsweetened almond milk one tablespoon at a time, mixing between each addition, until the dough comes together into a thick, moldable consistency. This is the most common adjustment and just comes down to brand differences in protein powder.

My dough is too wet. What do I do?

Add almond flour one tablespoon at a time until it firms up. Cream cheese can also vary in moisture between brands, so a small flour bump usually fixes it.

Can I use fresh raspberries on top instead of freeze dried?

I do not recommend it. Fresh raspberries release moisture as they sit, which softens the white chocolate and turns the topping mushy within a day. Freeze dried raspberries hold their shape and crunch all week.

Can I use regular sugar?

Yes, if you are not following a low carb or keto diet. Regular granulated sugar or coconut sugar works in the same amount.

Can I double the recipe?

Absolutely. These are great for batch making. Double the recipe and press it into an 8x8 pan, or use two loaf pans, and you will have bars ready to grab all week.

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