White Chocolate Cranberry Protein Bars
Sarah Wilkins
Sarah Wilkins
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104 Calories
6 g Carbs
5 g Protein
6 g Fat
Total Time
8 servings

These white chocolate cranberry protein bars are not only mouthwatering, they're also made without any flour or butter. The secret? Butternut squash! I absolutely love baking with it, especially frozen cubed butternut squash. Just microwave, and voila! You've got the perfect sweet ingredient. Fresh-cut butternut squash works, too. Whatever your preference, just be sure to make these (please)!


  • 1 scoop vanilla protein powder
  • ⅓ tsp powdered Stevia
  • 1 tbsp brown sugar
  • ½ tbsp baking soda
  • 1 tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp ginger, minced
  • ½ cup liquid egg whites
  • 2 tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ cup dark chocolate chips
  • ¼ cup cranberries

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  1. Preheat oven to 350 degrees F. Whisk together dry ingredients in a mixing bowl.
  2. To cook the butternut squash, cut it in half, scoop out the seeds, and either bake at 350 F for 60-90 minutes, or microwave on high for 8-10 minutes, scooping out flesh once cool. If you buy the frozen squash or the fresh-cut cubes, microwaving is probably your best (and fastest) option.
  3. Blend together cooked squash, egg whites, coconut oil, and extracts until smooth. Combine wet and dry ingredients until no clumps appear. Stir in white chocolate chips and cranberries.
  4. Bake for 15-20 minutes, until batter has set but a toothpick or knife inserted in the center comes out slightly dirty.

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