Low Carb Protein Pudding is my go to treat when a sugar craving hits but I still want to feel good about what I am eating. Ever end a long day just wanting something cold, creamy, and chocolatey without wrecking your carb goals? Same here. This pudding tastes like dessert but fuels like a snack. It is simple to make, stable in the fridge for a few days, and you can dress it up with toppings or keep it plain. I am sharing exactly how I make it and all my shortcuts so you can whip it up today.
Why I Love This Recipe
I started making this pudding during a busy season when I needed a quick afternoon bite that would not put me in a slump. The texture is silky, almost like a light mousse, and it comes together with ingredients I already keep in the kitchen. It is budget friendly and a great way to use that tub of protein powder sitting on the counter. I also love that it fits with a low carb lifestyle without feeling like a compromise. If you are on the hunt for more simple low carb comfort foods, check out my current favorites over on this low carb recipes collection.
“I made your pudding after the gym and it saved me from raiding the pantry. It tasted like dessert, and I stayed full until dinner.”
Another reason I am obsessed with this Low Carb Protein Pudding is how customizable it is. Chocolate, vanilla, peanut butter swirl, even mocha if coffee is your thing. You can keep it thick and spoonable or thin it out a bit for a more classic pudding vibe. It is the kind of recipe that looks basic, but once you try it, it becomes a weekly habit.
Bottom line: fast, flexible, and satisfying. 
How to Make Protein Pudding
Below is my no fuss method that gives you consistent results every time. It all comes down to a gentle whisk, a short rest, and a good chill. I also dropped a quick reference section for saving time and avoiding clumps.
Choose Your Protein Powder
Whey isolate gives the smoothest texture, but plant based powders work too with a tiny extra splash of milk to loosen. If your protein powder is already sweetened, start with less sweetener and adjust after a taste. For thick pudding, pick a blend with a bit of casein or add a little Greek yogurt for body.
Whisk and Rest
Start with the dry ingredients in a bowl, then slowly whisk in the milk. Add yogurt next, then flavorings. Let the mixture rest for a couple minutes so any bubbles rise and the pudding can set a touch. If you use chia seeds or a pinch of gelatin, rest time helps them do their thing.
Chill and Serve
Spoon into jars, cover, and chill at least 30 minutes. Overnight is ideal for maximum creaminess. When you are ready to eat, top with a dollop of whipped cream, cocoa nibs, or a few berries. If you like no bake desserts, you might also love my no bake low carb chocolate cheesecake for a weekend treat that pairs perfectly with this pudding routine.
Tip: a quick hand blender can smooth out any tiny lumps if you need a rescue. 
Ingredients You Need
- Protein powder: chocolate or vanilla. Whey isolate for smoothness, or your favorite plant based powder.
- Unsweetened milk: almond, cashew, or dairy. Start with 3/4 cup and adjust for thickness.
- Greek yogurt: makes it creamy and tangy. Use full fat for richer pudding.
- Unsweetened cocoa powder or vanilla paste: choose your flavor profile.
- Sweetener: stevia, monk fruit, erythritol, or a tiny bit of maple if you are flexible with carbs.
- Pinch of salt: heightens the flavor.
- Optional thickeners: a few chia seeds, a small pinch of gelatin bloom, or a tiny dash of xanthan gum.
- Optional extras: espresso powder for mocha, peanut butter powder, sugar free chocolate chips, or extract like almond or coconut.
If you like creamy comfort food that still fits low carb goals, you may also enjoy my cozy cauliflower mac and cheese for dinner. It is one of those make once, crave again recipes.
Pro move: measure everything before you start so the whisking goes fast and smooth.
Expert Tips
- Use cold milk. It helps the pudding set quickly and keeps the protein from getting chalky.
- Sift cocoa powder and any powdered sweetener to avoid lumps.
- Sweeten at the end. Protein powders vary. Taste and tweak so it is just right.
- If using plant protein, add an extra spoon of yogurt or a splash of cream for body.
- For a thicker set, rest 10 minutes, whisk again, then chill.
- Store in airtight jars up to 3 days. Stir before eating if it separates slightly.
On meal prep days, I like to portion pudding in small jars right next to a savory option like my low carb bacon burger with guacamole so lunch and dessert are ready together. It keeps my week simple and satisfying. If you prefer an easy dinner with a side of pudding for dessert, my household loves the low carb chicken scarpariello as a bright, zesty main. It is a nice contrast with the cool, creamy cup afterward.
Remember: patience in the chill equals a smoother Low Carb Protein Pudding.
Variations
Flavor Ideas You Will Actually Make
Classic chocolate: cocoa powder, a pinch of espresso powder, and a small dose of vanilla. Add a spoon of Greek yogurt for a mousse like texture.
Vanilla bean: use vanilla whey and a touch of vanilla paste. Sprinkle with cinnamon and a few raspberries on top.
Mocha: mix instant espresso into the milk before whisking. Finish with cocoa nibs for crunch.
Peanut butter cup: chocolate base with peanut butter powder or a small swirl of natural peanut butter.
Cookies and cream vibe: vanilla base with a few crushed sugar free cookies stirred in right before chilling.
Berry cheesecake: vanilla base plus a spoon of softened cream cheese, a squeeze of lemon, and a few chopped strawberries.
When you are feeling savory and need something quick before dessert time, I love a one pan meal like the low carb taco cabbage skillet. It keeps dinner simple so the treat can be simple too.
This is why I keep coming back to Low Carb Protein Pudding: it is endlessly adaptable without extra work.
Common Questions
Q: Which protein powder works best?
A: Whey isolate gives the smoothest, least chalky texture. Plant based works too, just add a little more milk and a spoon of yogurt.
Q: How do I fix a gritty pudding?
A: Let it rest 5 minutes, whisk again, and consider a quick blitz with a hand blender. Sifting cocoa and sweetener upfront helps.
Q: Can I make it dairy free?
A: Yes. Use almond or coconut milk, a plant based protein powder, and swap Greek yogurt with a dairy free yogurt. Chill longer to set.
Q: How long does it last in the fridge?
A: Up to 3 days in sealed jars. Give it a stir before serving. It may thicken a touch as it sits.
Q: Can it be a breakfast?
A: Totally. Add chia seeds for fiber and a handful of berries. Pair it with a savory make ahead option like these ham and cheese crustless quiches for a strong start.
Ready to Spoon Into Something Good
There you have it: a creamy, flexible, and reliable Low Carb Protein Pudding you can make from pantry staples. Keep the process simple, chill it well, and adjust sweetness at the end for your perfect bite. If you want more ideas and slightly different spins, I love the clear, helpful guides from Protein Pudding – High Protein Dessert! • Low Carb with Jennifer and the creative twists from Protein Pudding – Sugar Free Londoner. I hope this becomes your weeknight favorite too. Now grab a whisk and treat yourself right.
Low Carb Protein Pudding
Ingredients
Base Ingredients
- 3/4 cup unsweetened milk Almond, cashew, or dairy milk
- 1 cup protein powder Chocolate or vanilla, whey isolate preferred
- 1/2 cup Greek yogurt Full fat for richer texture
- 2 tablespoons unsweetened cocoa powder For chocolate flavor
- 1 pinch salt Enhances flavor
Sweeteners and Flavorings
- 1 tablespoon sweetener Stevia, monk fruit, erythritol, or maple syrup
- Optional flavorings Add extracts like almond or coconut, or extras like espresso powder
Optional Thickeners
- 1 tablespoon chia seeds For added fiber
- 1 teaspoon gelatin For thicker consistency
Instructions
Preparation
- In a bowl, whisk together the dry ingredients: protein powder, cocoa powder, and sweetener.
- Slowly whisk in the milk until fully combined, then add the Greek yogurt and any flavorings.
- Let the mixture rest for a couple of minutes for any bubbles to rise.
Chilling
- Spoon the mixture into jars, cover, and chill in the refrigerator for at least 30 minutes.
- For best results, chill overnight.
Serving
- Serve with toppings like whipped cream, cocoa nibs, or fresh berries.
