Why You'll Love It
- It's incredibly creamy and satisfying, just like traditional pudding.
- Packed with protein to keep you full and support your fitness goals.
- Uses simple, wholesome ingredients you can feel good about.
- Ready in minutes with no baking required, perfect for a quick treat.
"I make this weekly! It's the perfect post-workout treat that doesn't taste like compromise."
Essential Ingredient Guide
- Vanilla Protein Powder: This is the star, providing both flavor and protein. Look for a high-quality powder that mixes well; whey or plant-based both work. I find a vanilla flavor gives the best classic pudding taste.
- Unsweetened Almond Milk: This keeps the carb count low while creating the liquid base. Make sure it's unsweetened. Chilled almond milk helps the pudding set better.
- Chia Seeds: These little seeds are magic thickeners. They absorb liquid and give the pudding its perfect, spoonable consistency. You won't even notice they're there.
- Sugar-Free Sweetener: A monk fruit or erythritol blend works beautifully to add sweetness without the carbs. Adjust to your taste; I like it just sweet enough.
- A Pinch of Salt: Don't skip this! It balances the sweetness and makes all the other flavors pop. Just a tiny bit makes a world of difference.
- Cocoa Powder (for chocolate variation): If you're in a chocolate mood, a good unsweetened cocoa powder transforms this into a rich, decadent treat.
Complete Cooking Process
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Ingredient Readiness:
Everything comes together best when your almond milk is cold and your protein powder is measured and ready. I just grab my big measuring cup and a whisk. It's a peaceful ritual, you know?
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Flavor Development:
The moment you whisk the protein powder and sweetener into the milk, the flavor base is set. Letting it sit allows the chia seeds to work their thickening magic and the flavors to meld together quietly in the fridge.
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Texture Control:
This happens while you wait. The chia seeds slowly drink up the liquid, transforming the mixture from a thin shake into a thick, spoonable pudding. Giving it a stir halfway through ensures no clumps.
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Finishing Touches:
Right before serving, a final stir and maybe a sprinkle of berries or a few shavings of dark chocolate on top. It's those little touches that make it feel special.
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Serving Timing:
This pudding is best served well-chilled. It needs at least two hours to set properly, but honestly, I think it's even better the next day. The flavors settle in and get even richer.
- Whisk vigorously when you first combine everything to prevent any lumps from the protein powder.
- Use a fine-mesh sieve to sift your cocoa powder if making the chocolate version—it blends in so much smoother.
- Taste the mixture before it goes in the fridge and adjust the sweetness if needed.
- If it gets too thick, just whisk in a tablespoon more almond milk at a time until it's perfect.
Pro Tips
I remember the first time I made this, I was so worried it wouldn't thicken. I kept peeking in the fridge, you know? But patience is key here. It always sets up beautifully. And if you're looking for more spooky treats that are a bit more festive, this pudding can be a great base. You can swirl in a little orange food coloring for a Halloween theme, maybe top with some spooky sprinkles. It's fun to play with.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The type of protein powder you use will affect the final flavor and texture significantly.
- This pudding needs time to set—don't rush it. Plan for at least 2-4 hours in the fridge.
- It keeps beautifully for up to 4 days, making it a perfect make-ahead snack.
Frequently Asked Questions
→ Can I use a different milk?
Yes, absolutely. Coconut milk will make it richer and creamier. Just make sure any milk substitute is unsweetened to keep the carbs low.
→ My pudding is too thin, what happened?
You might not have used enough chia seeds, or it might not have chilled long enough. Give it more time, or whisk in an extra tablespoon of chia seeds and chill again.
→ Can I make it without a sweetener?
You can, but it will be quite bland. The sweetener really balances the flavors. If you avoid sweeteners, try mashing a very ripe banana into the mixture instead.
→ How long does it last in the fridge?
It will keep well for about 4 days in a sealed container. The chia seeds continue to absorb liquid, so it might get thicker over time.
→ Can I use flavored protein powder?
Definitely! Chocolate protein powder makes a fantastic chocolate pudding. Just skip the added cocoa powder. Cookie dough or strawberry flavors work great too.
→ Is this kid-friendly?
Oh, yes. It's a great healthy snack for kids. You can even pipe it into little cups for a fun treat. It would be a nice, lighter option alongside some festive brownies for a party.
Chef's Tips
If the pudding is thicker than you like after chilling, simply whisk in an extra tablespoon or two of almond milk until it reaches your preferred consistency.,For a smoother texture, you can blend the mixture with an immersion blender or in a regular blender before chilling.,This recipe doubles easily if you're meal prepping for the week.
Nutrition Facts
per serving
180
Calories
22g
Protein
8g
Carbs
7g
Fat
Taste Profile
A gently sweet and creamy flavor with a prominent vanilla note.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Ensure any milk substitute is unsweetened. Coconut milk will add richness.
This will increase the carb count significantly, but will work if you're not strictly low-carb.
Use 2 tablespoons of ground flaxseed. The texture will be slightly different but still thicken nicely.
Recipe Variations
Try these delicious twists on the original
Chocolate Protein Pudding
Add 1 tablespoon of unsweetened cocoa powder to the base mixture for a rich chocolate version.
Berry Swirl Pudding
After chilling, swirl in a few tablespoons of sugar-free raspberry or strawberry jam.
Pumpkin Spice Pudding
Add 2 tablespoons of canned pumpkin puree and a dash of pumpkin pie spice to the base mixture.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Not whisking thoroughly enough at the start, leading to lumps of protein powder.
- Using warm liquid, which can prevent the chia seeds from thickening properly.
- Not allowing enough chilling time, resulting in a runny pudding.
Meal Prep & Storage
Make Ahead Tips
This is the ultimate make-ahead recipe! It needs to chill for hours, so preparing it the night before is ideal. It keeps well for up to 4 days, making it perfect for weekly meal prep.
Leftover Ideas
Leftovers are great! Store them in the fridge. The pudding may thicken a bit more; just stir in a teaspoon of almond milk if needed to loosen it up.
Perfect Pairings
Serve this with...
Cooking Timeline
Combine all ingredients in a bowl and whisk until smooth.
Let mixture sit for 5 minutes, then give it a final stir to incorporate the chia seeds.
Cover and refrigerate for at least 2 hours, or overnight, to set.
Low Carb Protein Pudding Recipe - Soft and Creamy
This soft and creamy low carb protein pudding is packed with flavor, making it a healthy snack or dessert option that satisfies without the guilt. It's surprisingly simple to whip up with just a few basic ingredients.
Timing
Prep Time
5 Minutes
Cook Time
0 Minutes
Total Time
2 Hours 5 Minutes (includes chilling)
Recipe Details
Ingredients
Base Pudding
- 01 1 cup unsweetened almond milk, cold
- 02 1/4 cup vanilla protein powder
- 03 3 tablespoons chia seeds
- 04 1-2 tablespoons sugar-free sweetener, to taste
- 05 1/4 teaspoon vanilla extract
- 06 Pinch of salt
Optional Add-Ins
- 01 1 tablespoon unsweetened cocoa powder (for chocolate version)
- 02 Fresh berries, for serving
- 03 Sugar-free whipped cream, for topping
Instructions
In a medium bowl or large measuring cup, pour in the cold almond milk. Add the protein powder, sugar-free sweetener, vanilla extract, and that tiny pinch of salt.
Whisk everything together really well. You want to make sure there are no clumps of protein powder left. It should be smooth. If you're making the chocolate version, sift in the cocoa powder now and whisk until it's fully incorporated.
Now, sprinkle the chia seeds over the mixture and whisk them in quickly. Let it sit for about 5 minutes, then give it one more good stir. This helps prevent the seeds from clumping together at the bottom.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 2 hours, or ideally overnight. It needs this time to thicken properly.
When you're ready to serve, give the pudding a good stir. It should be thick and spoonable. Divide it between two bowls, top with berries or a dollop of whipped cream if you like, and enjoy.
Notes & Tips
- 1 If the pudding is thicker than you like after chilling, simply whisk in an extra tablespoon or two of almond milk until it reaches your preferred consistency.
- 2 For a smoother texture, you can blend the mixture with an immersion blender or in a regular blender before chilling.
- 3 This recipe doubles easily if you're meal prepping for the week.
Tools You'll Need
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Medium mixing bowl or large measuring cup
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Whisk
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Measuring spoons and cups
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Airtight container for storage
Must-Know Tips
- Use cold liquid, it helps the pudding set better.
- Whisk thoroughly at the beginning to avoid lumps.
- Be patient during the chilling time, it's essential for the right texture.
Professional Secrets
- Sift your dry ingredients (protein powder, cocoa) for a silkier texture.
- Let the mixed ingredients sit for 5 minutes before the final stir and fridge time—this pre-hydrates the chia seeds.
- A tiny pinch of salt enhances sweetness and rounds out the flavor profile.
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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