Low Carb Protein Pudding: Real-Life Recipe Tricks & Laughs
So, Why Am I Always Making This Pudding?
You know those days when you open the fridge hoping there’s something even vaguely dessert-y, but all you see is a lone celery stick and that mysterious jar you keep forgetting to toss? Yeah, me too. This low carb protein pudding totally saved my sanity last year when I started trying (and mostly failing) to eat fewer carbs, but still craved a sweet treat after dinner. The first time I made it, my husband raised an eyebrow—like, is this going to taste like gym socks? (Spoiler: It doesn’t!) By the second bite, he’d practically mopped the bowl. I’ve played around with the recipe a lot since then—especially after an epic oat flour disaster, but that’s a story for another day.
Why This Pudding Works (At Least for Me!)
I make this when I’m tired of yogurt or protein bars (or that beige protein shake I can never finish). My family goes bonkers for it because it’s freakishly easy and it doesn’t taste like you’re chewing on cardboard. Actually, I think the reason I keep coming back is the little bit of control I have—you can add more chocolate, swap ingredients, or just sneak the last bowl for yourself. Once, I messed up and forgot the sweetener, and it was… well, it put hair on your chest, let’s say!
What You’ll Need (With Honest Swaps!)
- 2 cups unsweetened almond milk (I’ve used coconut milk in a pinch—works fine, but the taste is a bit tropical. My mate Beth swears oat milk works too, but low carb goes out the window.)
- 1/2 cup protein powder (whey or plant—sometimes I just lob in a big handful, because why not?)
- 1/4 cup unsweetened cocoa powder (My grandma always insisted on Ghirardelli, but honestly Tesco’s version is grand too.)
- 2-3 tbsp chia seeds (optional, but they thicken things up. Sometimes I skip them when I’m out and the pudding is just more pudding-y, if that makes sense.)
- 2-4 tbsp sweetener (stevia, erythritol, monk fruit—whatever you’ve got. Or a bit of honey if carbs aren’t your main fuss.)
- 1 tsp vanilla extract (Can you skip it? Sure. But it does feel a bit sad without.)
- Pinch of salt (I think it brings out the chocolate, but maybe that’s just an old wives’ tale.)
Let’s Make This (And Not Overthink It)
- Get a big-ish mixing bowl (I use a glass one but any old thing does the job) and pour in your almond milk. Add the protein powder and cocoa. Whisk like there’s no tomorrow. If it gets lumpy—don’t panic! It always does at this stage. I usually switch to a fork halfway through because my whisk is pants.
- Add chia seeds, sweetener, vanilla, and salt. Stir it up again. Actually, I find it works better if you let it sit for a minute or two before giving one last stir (probably my imagination, but it helps with those sneaky clumps).
- Cover the bowl with clingfilm or just a plate (That’s right—I’m not fancy). Pop it into the fridge for at least 2 hours. Though if you’re like me, you’ll want to check it after one hour just to see if it’s pudding yet. It never is.
- Once it’s thick enough for your liking, give it a brisk stir. This is where I usually sneak a spoonful, and often that leads to another, and—oh, what’s the point in waiting?
Notes from My Semi-Organized Kitchen
- If you forget the salt, the world won’t end. But for some reason, it tastes flatter. Could be magic.
- Don’t freak if it’s still a bit runny after 2 hours. Sometimes colder fridges set it faster. Or maybe my old fridge just has a mind of its own.
- Protein powders all act a bit differently. My vegan one makes things almost mousse-like, which is fun and weird.
How I’ve Tweaked (Or Botched) This Recipe
- I once added instant espresso powder for a mocha twist—delicious! My kids hated it though.
- Swapped in peanut butter powder instead of some cocoa—pretty decent, a bit sticky, but nothing tragic.
- One time I tried throwing in diced strawberries, but they just made the whole thing watery. Definitely not my finest.
- Can add a dash of cinnamon or nutmeg. Or both. Or neither.
Equipment—And Why You Can Probably Improvise
I use a mixing bowl and a whisk, but honestly, your favorite coffee mug and a fork get the job done (done this in a hotel kettle once—don’t ask).
Pudding Longevity (or Lack Thereof)
Technically, this lasts 3 days in a cold fridge, covered up. But honestly, in my place, it never lasts more than a day! My daughter—tiny as she is—can out-eat the dog if pudding’s around.
Serving Ideas (The Fun Part)
- Top with a dollop of Greek yogurt or a bit of whipped cream.
- Crushed nuts or seeds. Sometimes we sprinkle them on just because it looks fancy (it isn’t). My mum likes hers with raspberries on top; she calls them her “petite jewels.”
The Pro Tips I Learned the Hard Way
- I once microwaved it to speed up thickening—don’t. Ends up oddly grainy, like bad school custard.
- Pouring straight from a measuring jug? Fine, until you realize the last bit never mixes in. I now just use a bowl and spoon (and clean up later).
FAQ—Your Actual Questions (Some More Than Once!)
- Can I make this vegan? Yes! Plant protein and plant milk, off you go. Actually, some vegan proteins mix smoother than whey.
- Do I really need chia seeds? Not really—they just help thicken. Skip ‘em if you want a smoother, more custardy thing.
- What if my pudding is lumpy? Happens all the time, especially if you’re a bit distracted (like me). Just stir a bit more or use a handheld blender, which I stole the idea from this blog.
- Can I flavor this differently? Sure: cocoa, cinnamon, instant coffee, or even orange zest. I found Minimalist Baker has some good combo ideas, if you ever want to go wild.
- How much protein per serving? Depends on your scoop—my big scoop = about 20g protein per bowl, but I don’t stress about it (for once).
And there you have it! Honestly, Low Carb Protein Pudding has become my back-pocket trick. Plus, I can always claim I’m just trying to eat healthier—even if, really, I just want something sweet while watching telly.
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup vanilla protein powder
- 3 tablespoons chia seeds
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup Greek yogurt
- 2 tablespoons erythritol or preferred sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a medium mixing bowl, whisk together the almond milk and protein powder until fully combined and smooth.
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2Add the chia seeds, cocoa powder, erythritol, vanilla extract, and salt to the bowl, and whisk until well incorporated.
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3Stir in the Greek yogurt until the mixture is smooth and evenly mixed.
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4Cover the bowl and refrigerate for at least 30 minutes, or until the pudding thickens.
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5Stir before serving. Enjoy chilled, optionally garnished with a dollop of Greek yogurt or berries.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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