My easy protein pudding is rich, chocolatey and so creamy it tastes like a proper dessert. Packed with 19 grams of protein per serving, this keto-friendly recipe comes together in just 3 minutes using simple ingredients. It is the perfect high protein treat when you are craving something sweet without the extra carbs.
This chocolate protein pudding is rich, silky and tastes like chocolate mousse!
You won't believe that by blending only 5 sugar free, low carb kitchen staples you get a healthy dessert that tastes as indulgent as a proper chocolate pudding.
Of course, my protein pudding contains protein powder. But, the surprise ingredient is... cottage cheese.
Cottage cheese may sound unusual in dessert, but once whipped it becomes incredibly creamy and takes on a mousse-like texture.
It is also higher in protein than Greek yogurt or cream and less processed than instant pudding mixes.
In my opinion, it makes the best protein pudding (and it won't taste of cottage cheese).
Also try my protein fluff.
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Why I Love This Recipe
It is delicious. This pudding tastes just like a heavenly naughty chocolate mousse. It has a creamy yet airy texture and deep, deep chocolate flavor.
Easy and quick. Stick it all in a blender, and 3 minutes later you can dig in. No cooking required, just blend and enjoy.
It is sugar free and low carb. My pre-diabetic husband and my diabetic mother-in-law can enjoy this protein pudding without worrying about their blood sugar levels.
It is light. One portion contains only 149 calories and 5.7g of fat. It's a lovely light dessert, perfect for summer.
Protein! Protein really improves my energy levels and it makes me feel fuller for longer. Here is an interesting article why protein is good for you. My recipe contains not one, but two ingredients that are naturally high in protein - cottage cheese and whey protein powder.
In summary: Eating dessert and staying keto at the same time - it doesn't get much better than that!
Ingredients
See the recipe card for full information on ingredients and quantities.
We need 5 ingredients:
Cottage Cheese: Is rich in casein protein, which creates a thick and creamy pudding. Any cottage cheese works - low fat, full fat, large curd or small curd. Use it straight from the fridge so the pudding is firm, cool and ready to eat straight away.
Protein Powder: I used whey protein powder. Out of all protein powders, it blends effortlessly and gives the creamiest flavor and texture.
Here is how I rank protein powders for this recipe:
- Whey isolate or concentrate 🌟🌟🌟🌟🌟 The best option
- Egg white protein 🌟🌟🌟🌟 works well, slightly less creamy texture and taste
- Casein protein: 🌟🌟🌟🌟 Much thicker pudding texture, needs a splash of milk
- Pea or Hemp Protein: 🌟🌟🌟 Denser, grainier texture and stronger flavor (although the chocolate masks it)
- Collagen peptides: 🌟 Not recommended. Makes the pudding too liquid.
Cocoa Powder: Use 100% unsweetened cocoa powder.
Sweetener: I recommend using allulose, which is a zero-carb sugar alternative. Allulose melts just like sugar and is perfect for mousses and puddings. Powdered erythritol monk fruit blends or xylitol are also fine (adjust the amounts as per suggestion in the recipe card). If carbs are not a concern, feel free to use coconut sugar or honey.
Vanilla extract: The vanilla covers the tanginess of the cottage cheese. I recommend it to achieve that proper chocolate mousse flavor.
How To Make High Protein Pudding
It is simple to make a chocolate protein pudding with protein powder! All it takes is 2 steps.
Scroll down to the recipe card for ingredient amounts and nutrition information.
STEP 1
Put all ingredients in a food processor.
STEP 2
Blend until smooth and no curds remain. This takes about 1 minute.
Scrape down the sides in between with a spatula until everything is incorporated.
What if I don't have a food processor?
You can make smooth, creamy protein pudding without a food processor.
Mix the ingredients with an immersion blender or a classic electric mixer. Use a tall, narrow jug. This keeps ingredients around the blades and creates a stronger vortex.
Scrape down the sides in between blending to incorporate spatter.
If you don't have any electric mixer, swap the cottage cheese for ricotta or Greek yogurt. This way, you can mix the ingredients in a bowl with a fork.
Variations
Cottage cheese alternatives: Ricotta or Greek yogurt both work. They are high protein, but not as high in protein as cottage cheese. I have tested the yogurt/chocolate combo in my chocolate yogurt recipe. As a high fat option, you could also use a mixture of cream cheese and heavy cream.
Chocolate protein powder: I recommend 4 tablespoons of chocolate protein powder and an additional tablespoon of cocoa powder for a deeper chocolate taste. You won't need additional sweetener.
Vanilla protein pudding: Use 4 tablespoons of vanilla protein powder and skip the cocoa powder.
Add-ins & Flavor variations:
- Peanut butter swirl - 1 tablespoon peanut butter (peanut butter is high in protein)
- Mocha - add instant coffee granules
- Mint - ¼ teaspoon mint extract
- Chocolate orange - ¼ teaspoon orange extract
Serving Suggestion
Protein pudding tastes great with any toppings that work for regular chocolate pudding.
As a snack:
- Toasted nuts (hazelnuts, almonds, pecans)
- A dusting of cocoa powder
- Berries (blueberries, raspberries, red currants, strawberries), as seen in the image below.
For dessert:
- Sugar free whipped cream
- Chocolate chips or cocoa nibs
- Melted chocolate - I recommend using 90% dark chocolate such as Lindt
Note - I made a quick berry coulis by cooking raspberries, blueberries and red currants with a little sweetener. But, fresh berries work just fine.
Recipe FAQs
Not at all. This cottage cheese protein pudding tastes as creamy, silky and chocolatey as a real chocolate pudding.
Yes! The pudding won't be as high protein without it, but the texture is still pudding-creamy. I tested this in my blended cottage cheese recipe.
First of all, you'll save money over any shop-bought chocolate pudding. Secondly, ready-made protein puddings contain gums, sugar or artificial sweeteners and thickeners. My recipe is clean, healthy and uses only natural ingredients.
You need to mix it for longer. Scrape down the sides of the bowl to incorporate everything into a smooth pudding texture.
Here's how to make easy protein chocolate ice cream: Freeze the pudding for 90 minutes or until it is half-frozen. Then, blend it briefly in the food processor or a high speed blender to a soft-serve consistency.
The tanginess of the cottage cheese is very prominent if you leave out the sweetener. I tried it and decided the pudding was 100% better with sweetener. However, the sugar substitute is not essential for the texture.
Storage And Meal Prep
Storage: Store the protein pudding in the fridge for up to 4 days. I cover it with clingfilm or store it in an airtight container so it stays fresh.
I do not recommend freezing cottage cheese pudding. Cottage cheese changes texture after defrosting.
Meal Prep: Make a double batch to have protein pudding cups ready to eat in the fridge for dessert throughout the week!
More High Protein Recipes
These protein muffins are my new fave breakfast treat. Here are more high protein recipes:
- Protein Banana Bread1 Hours
- Low Carb Protein Bar Recipe30 Minutes
- Egg White Protein Crepes7 Minutes
- Protein Waffles10 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Chocolate Protein Pudding (3 Minutes)
Equipment
- 1 food processor
Ingredients
- 1 cup cottage cheese 220g
- 3 tablespoon cocoa powder 16g
- 2 tablespoon whey protein powder 12g
- 3 tablespoon allulose 30g, use 2 tablespoon for any other sweetener
- 1 teaspoon vanilla extract
Instructions
- Blend all ingredients in a food processor, blender or in a tall jug with an electric mixer until smooth. This takes about 1 minute. Scrape the sides with a spatula in between to incorporate everything into a smooth mixture.
- Fill the pudding into 2 serving cups. Serve straight away or cover and chill in the fridge until ready to serve.
Mia
This looks interesting! 🙂 Do you think it would be possible to use quark instead of cottage cheese? I've tried blending cottage cheese so many times, but no matter what, it always turns out a wee bit grainy, and I'd prefer a smoother texture in a pudding like this. My blender may be a bit on the old side, but I can't afford to replace it right now.
I made your Cottage Cheese Brownies, and they turned out delicious. A bit of grainy texture doesn't matter there. Very nice recipe, thank you!
Katrin Nürnberger
Yes, quark would absolutely work as a replacement.
Lisa
Holy cow!! Just made the protein chocolate pudding with whipped cream...so stinkin' good!! I used Good Culture cottage cheese, allulose and Maia cocoa powder. It's sooo yummy. It's very rich...you could almost get 4 smaller servings out of it and still satisfy that sweet tooth. Making your chocolate chip keto cookies next...soon as I finish this pudding!!
Katrin Nürnberger
Really happy that you are enjoying the pudding!
Laura
This was absolutely yummy after adding Stevia. For some reason the Allulose did not sweeten the pudding, but it also could have been my error since I can’t remember if I added 3 tablespoons or 2. Smooth and creamy texture!
Rose M
It tastes pretty good but I also had to add a bit of SF Maple Syrup to make it to my taste. Thank you 🙂
Katrin Nürnberger
Our idea of the perfect sweetness can differ a lot from person to person. Glad you like the recipe!