This white chocolate raspberry protein bar recipe solves the problem of every store-bought raspberry protein bar that tastes like chalk and costs too much. You get real raspberries, sugar-free white chocolate, a soft chewy blondie base, and 5.2g of protein at 69 calories a bar. The flavor combo is so good and the macros actually make sense.
The thing is, I did NOT get here on the first try. Round one was basically a sugar brick. I made the mistake of testing a brand new blondie base instead of sticking to what I knew worked, and the result was so sweet and dense that I forced myself to eat them for two days before finally throwing the whole batch out. Round two went back to my trusted formula (adapted from my Peanut Butter Protein Blondies) and it was a major success.
These healthy raspberry blondies use almond butter and Greek yogurt instead of the usual oil and butter combo, which is what keeps the fat low without making them dry. Two kinds of vanilla protein powder handle most of the sweetness, so the sugar replacement barely has to do any heavy lifting. The result is a bar that genuinely tastes like dessert, not a supplement.
If you love fruity baked bars, my lemon blueberry protein bars are worth checking out next. Same vibe, totally different flavor.
Why You'll Love This ReWhy You'll Love This
- 69 calories and 5.2g of protein per bar, and you genuinely can't taste the protein powder.
- No oil, no butter. Greek yogurt and almond butter do that job instead.
- Real raspberries folded in, not extract, not flavoring.
- One bowl, no mixer, no fuss.
- Works with gluten-free flour without changing anything else.
- Freezes great - make a batch and pull bars out all week.
Ingredients for White Chocolate Raspberry Protein Bar Recipe
These high protein raspberry blondies are made with a few healthy ingredients, and have no eggs, no oil, no sugar and gluten free too. An overall great white chocolate and raspberry traybake!
- Vanilla Protein Powder needed for high protein blondies and also replaces most of the 'sugar'.
I recommend half whey-casein from Quest Nutrition, and half Whey from Clean Simple Eats.
The whey-casein holds moisture through baking where straight whey isolate tends to dry things out. The combo is what keeps these bars soft instead of tough.
If you have just one, I would recommend a whey-casein only for this white chocolate raspberry protein traybake. - Flour - I used gluten free baking flour, but whole wheat pastry flour or all-purpose both work. Measure by weight, not cups, especially if you're switching between flour types.
- 1:1 Zero Calorie Sugar Substitute - I use Lakanto monkfruit sweetener, to keep this recipe sugar free.
- Peanut Butter Powder adds body and a little extra protein without the fat of real peanut butter. Or you could use the one from PbFit or PB2 too.
- Sub: Use unflavored protein powder or more flour.
- Non-fat Greek Yogurt contributes to the oil-free part of these high protein low calorie protein blondies since it adds the moisture, and also extra protein
- Sub: Low-fat Greek yogurt or skyr work. Thick coconut yogurt works for dairy-free. Regular runny yogurt is too thin and will make the batter too loose.
- A bit of Almond Butter - 2.5 tablespoons might not sound like a lot, but it's enough to give the bars real richness. For extra high protein, I love the one from American Dream Nut Butter. My code HAYLSKITCHEN saves you 10% on all orders.
- Sub: Cashew butter or regular peanut butter work. If you want these nut-free, sunflower seed butter or tahini is an option.
- Almond Milk or regular milk
- Baking Soda
And then for the white chocolate raspberry blondie:
- Raspberries - These can be fresh or frozen; you still get that delicious tangy raspberry flavor.
- Sub: These are needed, but swap it out for a different berry like strawberries.
- Sugar free Chopped White Chocolate or chocolate chips. I use the white chocolate bar from Lily's here. They also have white chocolate chips that would work too.
- Sub: Regular white chocolate chips work if you're not tracking sugar.
Ingredient Swaps and Adaptations
Gluten Free Use a 1:1 gluten free baking flour by weight. Everything else in this recipe is already gluten free, but double-check your protein powder labels.
Dairy Free Thick coconut yogurt instead of Greek yogurt, and plant-based protein powder like KOS or Truvani for both the vanilla powders.
Vegan Same swaps as dairy free. There are no eggs in this recipe, so that part is already covered.
How to Make Healthy White Chocolate Raspberry Blondies
1. Preheat and prep. Set the oven to 350°F and line an 8" x 8" baking dish with parchment paper.
2. Whisk the dry ingredients. In a bowl, combine the flour, both protein powders, sugar replacement, peanut butter powder, and baking soda. Use an actual whisk here - protein powder clumps, and those clumps won't bake out.
3. Mix the wet ingredients. In a separate large bowl, whisk together the Greek yogurt and almond milk until smooth.
4. Combine wet and dry. Pour the dry mix into the wet bowl and stir gently until just starting to come together.
5. Add the almond butter and fold. Add the almond butter and fold until combined. Do not overmix. This is the step that makes or breaks the texture - overmixing activates the protein powder and you'll end up with something gummy and dense.
6. Fold in the raspberries and chocolate. Reserve a small handful of each for the top. Fold the rest in gently. Again, do not overmix.
7. Transfer and top. Pour the batter into the lined pan and spread evenly. Press the reserved raspberries and white chocolate chips into the top.
8. Bake. Bake for about 30 minutes. The top should be set and a toothpick inserted into the center should come out dry.
9. Cool completely. Let the bars cool fully in the pan before slicing. Cutting warm protein bars tears them and you'll lose the shape.
10. Slice into 16 pieces and enjoy.
Tips for perfect White Chocolate Raspberry Protein Bars
A few things that made a real difference when I was testing this healthy white chocolate raspberry protein powder blondie:
- Measure the flour by weight. A packed cup and a properly scooped cup can differ by 20-30g. That difference changes the texture completely.
- Use room temperature milk and yogurt;
This is so the wet ingredients and dry ingredients can mix well.
- Room temperature drippy almond butter so it mixes well too and does not clump.
- Don't over-mix the batter!
I mentioned it in the instructions and I'm mentioning it again because it's genuinely the number one thing that goes wrong with protein powder bakes. Mix until the dry streaks disappear and then stop.
- Cool completely before slicing. A warm protein bar falls apart. Give it the full cool and you'll get clean, even slices. I do this for every baked bar I make, including my matcha protein blondies - same rule, every time.
- Taste the batter and see if you need some extra sweetener. I'd recommend using stevia powder to maintain the consistency of the batter and have low sugar raspberry blondie recipe.
- Don't thaw frozen raspberries before adding them. Frozen goes straight in. Thawed raspberries release too much liquid and make the batter wet and loose.
Storage?
- Room temperature: Airtight container, up to 2 days.
- Fridge: Airtight container, up to 1 week. These actually taste great cold - the bar firms up and the white chocolate gets a little snap to it.
- Freezer: Freeze up to 3 months. Wrap individually or layer with parchment in a sealed container. Thaw on the counter for about 20 minutes before eating.
FAQ
Each bar is 69 calories with 5.2 grams of protein, 2.6g of fat, and 1.4g of sugar. The recipe makes 16 bars cut from an 8" x 8" pan.
You can, but the texture will change slightly. The whey-casein blend holds moisture through baking. If you use only whey isolate, the bars may come out a little drier. If you use only whey-casein, they'll be a bit more dense. The two-powder combo gives the best result.
Yes. Replace the peanut butter powder with an equal amount of additional flour and reduce the almond milk slightly since peanut butter powder absorbs liquid.
Almost always overmixing. Once the dry streaks disappear, stop. The other possibility is underbaking - use the toothpick test and make sure it comes out dry from the center.
Yes, fresh work great for the natural flavoring. Just fold them in gently at the end since they're more delicate and will break apart more easily than frozen ones.
At 69 calories per bar, yes. A standard bakery blondie runs 200-300+ calories with very little protein. These give you the same chewy, fruity experience at a fraction of the calories.
More Baked Protein VAR Squares you'll love
- Snickerdoodle Protein Blondies
- S'mores Protein Blondies
- Ultimate Protein Chickpea Blondies - Flourless, Sugar free, Vegan!
- Peanut Butter Protein Blondies (with White Chocolate)
White Chocolate Raspberry Protein Bar Recipe (Low Calorie!)
Ingredients
- 60 g Flour, see post for subs
- ¼ cup Vanilla Whey-casein Protein Powder, 22g
- ¼ cup Vanilla Whey Protein Powder, 22g
- ¼ cup Zero Calorie 1:1 Sugar Replacement, 48g
- 3 tablespoon Peanut Butter Powder, 18g
- ½ teaspoon Baking Soda
- 1 cup Non-fat Greek Yogurt, 225g
- ⅓ cup Unsweetened Almond Milk, 80ml
- 2½ tablespoon Almond Butter, 40g
- 1½ cup Raspberries, 185g
- 3 tablespoon Sugar-free Chopped White Chocolate, 42g, Sugar-free recommended below
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Instructions
- Preheat oven to 350°F and line an 8" x 8" baking dish with parchment paper.
- In a bowl, whisk flour, both vanilla protein powders, zero calorie sugar replacement, peanut butter powder and baking soda.
- In a large bowl, whisk together Greek yogurt and almond milk.
- Add dry mix to wet, and gently stir until just starting mix.Add almond butter and fold until combined.DO NOT OVER-MIX or protein powder will make the blondies gummy.
- Add in raspberries and chocolate (reserve some for the top) and fold again.Do not over-mix.
- Transfer to baking pan, top with remaining white chocolate and raspberries (press in).
- Bake for about 30 minutes.
- Top should be set and toothpick inserted into the center should come out dry.
- Remove from oven and let cool completely.Cut into slices and enjoy!
Notes
- Nutrition details are calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Vanilla Milkshake Protein Powder
- Clean Simple Eats Whey Isolate Vanilla Protein Powder
- PbFit Original Powdered Peanut Butter
- Pb2 Original Powdered Peanut Butter
- American Dream Nut Butter High Protein Almond Butter
- Use code HAYLSKITCHEN for a discount off your order
- Lily's White Chocolate Bar
- Servings: 16 2" pieces | Serving size: 1
- Calories: 69 cal
- Fat: 2.6g | Saturated fat: 0.7g
- Carbohydrates: 10.5g | Fiber: 2g | Sugar: 1.4g
- Protein: 5.2g
Kaci Cheeseman says
White chocolate and raspberry are a match made in heaven! Love the idea to pair it with peanut butter flavor!
Haylee Jane Monteiro says
The combination really is quite underrated! I went for a mix of peanut butter and almond butter in these blondies, so the PB doesn't come out at all; Just the rich blondie flavor with the slightly tangy raspberry. Hope you give it a try.
Jevay Aggarwal says
To be completely honest raspberries are my least favorite berries. But in these blondies they climb up the ladder!!! So soft and delicious ?
Haylee Jane Monteiro says
I was hesitant about the slight sourness, but raspberries and white chocolate really make a good combination here. Glad you decided to give it a try too!