Introduction
The first time I whipped up this protein-packed pudding, my kitchen smelled like a dessert shop—think creamy vanilla with a dash of cocoa and just a hint of nutty goodness. I couldn’t believe something so rich and spoonable could also be low carb and high in protein! You know, pudding isn’t just for kids or special occasions. For me, it’s comfort food with a healthy twist, perfect for those evenings when I want something sweet but don’t want to completely toss my nutrition goals out the window.
This protein-packed pudding recipe was born out of sheer necessity. I was in the middle of a meal-prep Sunday, staring at a tub of Greek yogurt and a nearly empty bag of protein powder, wondering how to satisfy my sweet tooth without feeling sluggish later. After a few tweaks (and, let’s be honest, a couple of failed batches that were more like protein paste than pudding), I landed on a combination that’s creamy, thick, and honestly just dreamy. Whether you’re after a post-workout treat, a make-ahead breakfast, or a snack to keep the afternoon munchies at bay, this high protein low carb treat checks all the boxes.
I’ve tested this protein-packed pudding recipe more times than I care to admit, and it’s become my go-to for busy weeks. It’s especially great if you’re following a low-carb or high-protein diet, but honestly, anyone who loves dessert will be hooked. So let’s get into the details—because this isn’t just any pudding. It’s the kind you’ll crave over and over, and I promise, it’s easier than you think.
Why You’ll Love This Recipe
- Quick & Easy: This protein-packed pudding recipe comes together in under 10 minutes (plus chill time). No baking, no fuss—just mix, chill, and enjoy!
- Simple Ingredients: No weird specialty products or endless shopping trips. Chances are, you’ve already got most of what you need in your fridge or pantry.
- Perfect for Any Occasion: Whether you want a healthy dessert, a pre- or post-workout snack, or a make-ahead breakfast, this pudding fits the bill. It’s even fancy enough for a brunch table when topped with berries and nuts.
- Crowd-Pleaser: My family—including picky nieces and nephews—asks for this every time they visit. It’s creamy, satisfying, and never lasts long.
- Unbelievably Delicious: The creamy texture and rich flavor make it feel like a decadent treat, but you’re getting a big protein boost with every spoonful. It’s sweet, but not overpowering, with a velvety bite that’s honestly addictive.
I’ve tried plenty of high-protein desserts, and so many turn out chalky, bland, or worse—totally rubbery. This protein-packed pudding recipe is different. By blending Greek yogurt and protein powder with a touch of almond milk and a little natural sweetener, you get a silky-smooth pudding that sets up perfectly. The real trick? Letting it chill long enough for the flavors to meld (trust me, don’t skip this step). It’s also endlessly customizable—add-ins, toppings, or even switching up the protein powder flavor opens up a world of pudding possibilities.
This isn’t just my favorite healthy dessert—it’s my secret weapon for those “I need chocolate now!” nights. It’s the kind of treat that makes you feel good inside and out, and you might just find yourself making it on repeat. If you’re after a protein-packed pudding recipe that actually tastes amazing, this is your answer.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or fridge regulars, and there’s lots of room to swap based on what you have.
- Plain Greek Yogurt (1 cup / 245g, full-fat or low-fat): Provides the creamy base and a hefty dose of protein. I love using FAGE or Chobani for the thickest texture.
- Unsweetened Almond Milk (1/3 cup / 80ml): Helps thin the pudding just enough for that classic spoonable vibe. Any milk (dairy or non-dairy) works here.
- Protein Powder (1 scoop / about 30g): Choose your favorite! I usually go with vanilla whey, but chocolate, cinnamon, or plant-based all work. Look for a powder that mixes well and isn’t too gritty.
- Cocoa Powder (1 tablespoon / 8g, optional): For chocolate lovers, this adds deep flavor without extra carbs. Use Dutch process for a richer taste.
- Chia Seeds (1 tablespoon / 12g): These help the pudding set, add fiber, and give a lovely texture. If you’re not a chia fan, you can skip or sub with ground flaxseed.
- Sweetener (1-2 tablespoons / 15-30ml, to taste): Stevia, monk fruit, erythritol, or even a drizzle of honey or maple syrup if carbs aren’t a concern. Taste as you go—some protein powders are already sweet.
- Vanilla Extract (1/2 teaspoon / 2.5ml): Rounds out all the flavors. Use pure vanilla for the best taste.
- Pinch of Salt: Don’t skip this! It balances out the sweetness and brings out the flavors.
Optional Toppings and Mix-Ins:
- Fresh Berries (raspberries, blueberries, strawberries)
- Chopped Nuts (almonds, walnuts, pecans)
- Shredded Coconut
- Cacao nibs or mini dark chocolate chips
- Dollop of nut butter (peanut, almond, sunflower seed)
- Extra sprinkle of cinnamon or cocoa powder
Ingredient Swaps and Notes:
- If you need dairy-free, swap Greek yogurt for coconut yogurt and use plant-based protein powder.
- For gluten-free, check your protein powder label (most are, but a few sneaky ones aren’t).
- Almond milk can be swapped with oat milk, regular milk, or even a splash of cold brew coffee for a mocha twist.
- Not a fan of chia seeds? Skip them and your pudding will be a bit looser—still tasty, just less thick.
I usually grab whatever’s on hand for toppings—sometimes it’s just a handful of berries, other times I go full sundae mode with nuts and chocolate. You do you!
Equipment Needed
- Mixing Bowl: Medium-sized, glass or stainless steel. Anything wide enough for easy whisking.
- Whisk or Hand Mixer: I prefer a sturdy whisk for quick mixing, but a hand mixer works if you want ultra-smooth pudding.
- Measuring Cups and Spoons: For accuracy. I’ve learned the hard way that eyeballing protein powder never ends well.
- Rubber Spatula: For scraping every last bit of pudding out of the bowl (no waste—that’s my motto).
- Serving Dishes or Jars: Small glass jars, ramekins, or even mugs. Mason jars are great for grab-and-go portions.
- Plastic Wrap or Lids: To cover the pudding while it chills.
If you don’t have a whisk, a fork will do in a pinch. No fancy gadgets required—just good old elbow grease. I’ve even used a blender for larger batches (just don’t over-blend or it gets too runny). For easy clean-up, soak your whisk and bowl right away—dried chia seeds are stubborn! If you’re stocking a kitchen on a budget, almost everything here is a basic staple. I still use the same $2 whisk I got in college, and it’s never let me down.
Preparation Method
-
Gather and Measure Ingredients
Have everything ready on the counter. Measure out 1 cup (245g) Greek yogurt, 1/3 cup (80ml) almond milk, 1 scoop (about 30g) protein powder, 1 tablespoon (8g) cocoa powder (if using), 1 tablespoon (12g) chia seeds, 1-2 tablespoons (15-30ml) sweetener, 1/2 teaspoon (2.5ml) vanilla extract, and a pinch of salt. -
Mix Wet Ingredients (2 minutes)
In your mixing bowl, add Greek yogurt, almond milk, and vanilla extract. Whisk until smooth and creamy. You want a uniform base before adding the dry stuff—no lumps! -
Add Protein Powder and Cocoa (2 minutes)
Sprinkle in the protein powder and cocoa powder. Whisk again. It might look a little thick or lumpy at first, but keep whisking—eventually it’ll smooth out. If it seems too thick, add a splash more almond milk. -
Stir in Chia Seeds, Sweetener, and Salt (1 minute)
Add chia seeds, sweetener of choice, and a good pinch of salt. Use the spatula to make sure everything gets mixed in, especially around the edges of the bowl. -
Taste and Adjust (1 minute)
Give your pudding a quick taste. If you want it sweeter, add a bit more sweetener. If you like a deeper chocolate flavor, toss in a little more cocoa. Remember, the flavors develop more as it chills, so don’t go overboard. -
Chill (at least 1 hour, up to overnight)
Spoon the mixture into serving jars or ramekins. Cover tightly with plastic wrap or lids. Chill in the fridge for at least 1 hour. This step is crucial—the chia seeds need time to soak and thicken everything up. If you’re in a rush, 30 minutes is okay, but the texture will be looser. -
Serve and Top
Once chilled, give the pudding a quick stir. Top with berries, nuts, coconut, or anything you like. Serve cold and enjoy!
Troubleshooting Tips: If your pudding is too runny after chilling, let it sit longer or add another teaspoon of chia seeds and wait 20 more minutes. If it’s too thick, stir in a splash of milk. Sometimes protein powders vary a lot—don’t be afraid to tweak the liquid to get your perfect texture.
Honestly, the hardest part is being patient while it chills. My trick? Make a double batch so you always have some ready to go in the fridge!
Cooking Tips & Techniques
Here’s where the magic happens! Getting this protein-packed pudding recipe just right comes down to a few little tricks I’ve picked up (mostly after making a few not-so-great batches):
- Blend for Smoothness: If you want your pudding extra silky, use a hand blender or mini food processor. It breaks up any protein powder clumps for a super creamy texture.
- Let Those Chia Seeds Soak: Chia seeds are the secret thickener here, but they need time. I once tried to rush the chill time and ended up with a soupy mess. Overnight is best for a pudding that truly sets.
- Watch Your Protein Powder: Some powders are sweet, some are chalky, some are super thick. I’ve had batches come out gritty or too dense—so always taste and adjust before chilling. You can fix most issues with a splash more milk or a tiny bit of extra yogurt.
- Don’t Skip the Salt: It’s a tiny pinch, but it makes a world of difference in the final flavor. Trust me—without it, the pudding just tastes flat.
- Batch Prep: Double or triple the recipe and portion into jars. These keep well in the fridge and make meal prep a breeze.
- Customize the Sweetener: Some protein powders are already plenty sweet, so go easy on the sweetener until you’ve tasted the mix. I’ve over-sweetened before, and it’s hard to fix!
- Texture Preference: If you’re not into the slight “pop” of chia seeds, blend the pudding thoroughly or let it sit longer so they’re completely soft.
The biggest mistake I made early on was using a cheap, gritty protein powder. If your pudding tastes weird, it’s probably the powder—not you! Don’t give up. Once you find a brand you love, you’ll nail the texture every time. And if you’re prepping for a party or brunch, make it the night before—your future self will thank you!
Variations & Adaptations
This protein-packed pudding recipe is endlessly customizable. Here are a few of my favorite twists (and some I’ve tested on my family with rave reviews):
- Chocolate Peanut Butter: Add 1 tablespoon (16g) peanut butter and use chocolate protein powder. Top with crushed peanuts for extra crunch.
- Berries & Cream: Stir in 1/2 cup (75g) fresh or frozen berries before chilling, and use vanilla protein powder. Top with extra berries and a sprinkle of granola.
- Mocha Madness: Swap almond milk for cold brew coffee and use chocolate or mocha protein powder for a caffeine kick.
- Vegan Version: Use coconut yogurt and a plant-based protein powder. Maple syrup works well as the sweetener here.
- Nut-Free Adaptation: Omit nuts and use sunflower seed butter if you want a nutty flavor without the allergens.
- Low-FODMAP: Choose lactose-free yogurt and a low-FODMAP protein powder, and go easy on the sweetener.
Personally, I love the mocha version in the summer—it’s like a healthy, chilled coffee dessert! My sister prefers the berries and cream, especially when local strawberries are in season. Don’t be afraid to experiment. You can even layer the pudding with fruit in a jar for a parfait vibe. If you find a new combo that works, let me know in the comments—I’m always up for a pudding adventure!
Serving & Storage Suggestions
This pudding is best served chilled straight from the fridge. For a fancy touch, spoon it into glasses or jars and top with a swirl of whipped cream, a sprinkle of cocoa powder, and a few fresh berries. If you want to make it brunch-worthy, layer it with fruit and granola for the ultimate parfait.
Serving Ideas:
- Breakfast: Top with chopped nuts, seeds, and a handful of berries.
- Dessert: Add a drizzle of dark chocolate sauce or a dollop of whipped cream.
- Snack: Enjoy as-is, or with a cup of coffee or herbal tea.
Storage Tips:
- Refrigerator: Store in airtight jars or containers for up to 4 days. The texture actually improves as it sits.
- Freezer: You can freeze the pudding in single-serve containers for up to 1 month. Thaw overnight in the fridge—stir well before eating.
- Reheating: Not needed! This treat is meant to be eaten cold (though I’ve microwaved leftovers for 15 seconds for a warm, gooey pudding—pretty tasty).
Honestly, I think the flavors develop and deepen after a day in the fridge. Sometimes I’ll meal-prep a few jars and grab them on busy mornings. They’re the ultimate “grab and go” breakfast or snack!
Nutritional Information & Benefits
Each serving of this protein-packed pudding (about 1/2 cup) contains approximately:
- Calories: 160-200
- Protein: 18-22g (depending on protein powder)
- Carbs: 6-8g (mostly from yogurt and chia, varies with sweetener)
- Fat: 4-6g
- Fiber: 2-4g
This pudding is a dream for anyone following a high-protein, low-carb, or even gluten-free diet. Greek yogurt and protein powder give you the muscle-friendly boost, while chia seeds add heart-healthy fiber and omega-3s. If you’re watching your sugar, stick to non-nutritive sweeteners. For dairy-free folks, coconut yogurt and plant-based protein work just as well. Allergens to watch for: dairy, tree nuts (if using nut toppings), and seeds (chia or flax). Personally, I love knowing my dessert works for my fitness goals and still feels like a treat—not a chore!
Conclusion
So there you have it—my favorite protein-packed pudding recipe that’s as easy as it is tasty. Whether you’re trying to up your protein, cut back on carbs, or just want a treat that feels good and tastes even better, this high protein low carb treat is a must-try. I honestly make this at least once a week, and it never disappoints.
Don’t be afraid to make it your own. Mix up the flavors, try new toppings, or double the batch for meal prep. The best recipes are the ones that fit your life, and I hope this one becomes a staple in your kitchen too.
If you give this protein-packed pudding recipe a whirl, let me know what you think! Drop a comment with your favorite flavor combo or share your photos. I love seeing how you make these recipes your own. Happy pudding making, and remember—healthy treats can be delicious (and fun)!
FAQs
Can I make protein-packed pudding without chia seeds?
Yes! The pudding will be a bit less thick, but you can skip the chia seeds or swap them for ground flaxseed. Just chill a little longer for the best texture.
What’s the best protein powder for this recipe?
I like a high-quality whey or plant-based protein that blends smoothly. Vanilla is my go-to, but chocolate or even cinnamon are awesome. Avoid gritty or very thick powders for best results.
How long does this protein pudding keep in the fridge?
It stays fresh for up to 4 days in a sealed container. The flavor gets even better after a day, and it makes a great meal-prep snack or breakfast.
Is this recipe suitable for kids?
Absolutely! My nieces and nephews love it. Just watch for any allergies (like dairy or chia seeds) and adjust the sweetener to their taste.
Can I freeze protein-packed pudding?
Yes, you can freeze it in portioned containers for up to a month. Thaw in the fridge overnight and give it a good stir before eating. The texture will be a bit thicker but still tasty!
Pin This Recipe!
Protein-Packed Pudding Recipe: Easy High Protein Low Carb Treat
- Total Time: 1 hour 5 minutes
- Yield: 2 servings 1x
Description
This creamy, high-protein pudding is a quick and easy low-carb treat made with Greek yogurt, protein powder, and chia seeds. Perfect for dessert, breakfast, or a post-workout snack, it’s endlessly customizable and comes together in minutes.
Ingredients
- 1 cup (245g) plain Greek yogurt (full-fat or low-fat)
- 1/3 cup (80ml) unsweetened almond milk (or any milk of choice)
- 1 scoop (about 30g) protein powder (vanilla, chocolate, or plant-based)
- 1 tablespoon (8g) cocoa powder (optional, for chocolate flavor)
- 1 tablespoon (12g) chia seeds
- 1–2 tablespoons (15-30ml) sweetener of choice (stevia, monk fruit, erythritol, honey, or maple syrup)
- 1/2 teaspoon (2.5ml) vanilla extract
- Pinch of salt
- Optional toppings: fresh berries, chopped nuts, shredded coconut, cacao nibs or mini dark chocolate chips, nut butter, extra cinnamon or cocoa powder
Instructions
- Gather and measure all ingredients: Greek yogurt, almond milk, protein powder, cocoa powder (if using), chia seeds, sweetener, vanilla extract, and salt.
- In a medium mixing bowl, whisk together Greek yogurt, almond milk, and vanilla extract until smooth and creamy.
- Add protein powder and cocoa powder (if using). Whisk until the mixture is smooth. If too thick, add a splash more almond milk.
- Stir in chia seeds, sweetener, and a pinch of salt. Use a spatula to ensure everything is well mixed.
- Taste and adjust sweetness or chocolate flavor as desired.
- Spoon the mixture into serving jars or ramekins. Cover tightly with plastic wrap or lids.
- Chill in the refrigerator for at least 1 hour (preferably overnight) to allow the pudding to thicken.
- Before serving, give the pudding a quick stir and top with your favorite toppings such as berries, nuts, or coconut. Serve cold and enjoy!
Notes
For best texture, chill the pudding overnight to allow chia seeds to fully hydrate. Adjust sweetness based on your protein powder and personal preference. For a dairy-free version, use coconut yogurt and plant-based protein powder. If pudding is too thick after chilling, stir in a splash of milk. If too thin, add more chia seeds and chill longer. Customize with your favorite toppings or mix-ins.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: About 1/2 cup
- Calories: 180
- Sugar: 3
- Sodium: 120
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 7
- Fiber: 3
- Protein: 20
Keywords: protein pudding, high protein dessert, low carb pudding, Greek yogurt pudding, healthy snack, meal prep, gluten-free, keto dessert, post-workout snack, easy pudding recipe
