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High Protein Chocolate Pudding

High Protein Chocolate Pudding

High Protein Chocolate Pudding is a decadent yet guilt-free treat that satisfies your sweet cravings while boosting your protein intake, making it a perfect dessert or snack for fitness enthusiasts and anyone looking for a healthier indulgence.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup Unsweetened Cocoa Powder
  • 1/4 cup Protein Powder (Chocolate or Unflavored Whey, Casein, or a plant-based blend)
  • 1/2 cup Erythritol or other granulated sugar substitute adjust to taste
  • 1/4 teaspoon Salt
  • 2 cups Unsweetened Almond Milk (or your preferred milk)
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Plain Greek Yogurt (full-fat or 0% fat) for extra creaminess and protein

Equipment

  • Medium saucepan
  • Whisk
  • Silicone spatula
  • Serving dishes or ramekins
  • Plastic wrap

Method
 

  1. In a medium saucepan, whisk together the unsweetened cocoa powder, protein powder, erythritol (or your chosen sugar substitute), and salt. Ensure there are no lumps and that all ingredients are evenly distributed. This thorough mixing upfront prevents pockets of dry ingredients in your final pudding.
    1/2 cup Unsweetened Cocoa Powder, 1/4 cup Protein Powder (Chocolate or Unflavored Whey, Casein, or a plant-based blend), 1/2 cup Erythritol or other granulated sugar substitute, 1/4 teaspoon Salt
  2. While whisking continuously, slowly pour in about 1/2 cup of the unsweetened almond milk. Whisk until you have a smooth, thick paste. This step is crucial for dissolving the cocoa and protein powder smoothly, preventing a grainy texture.
    2 cups Unsweetened Almond Milk (or your preferred milk)
  3. Gradually whisk in the remaining 1.5 cups of unsweetened almond milk until the mixture is fully incorporated and smooth.
    2 cups Unsweetened Almond Milk (or your preferred milk)
  4. Place the saucepan over medium heat. Cook, stirring constantly with a whisk or silicone spatula, for about 8-10 minutes, or until the pudding has thickened enough to coat the back of a spoon. Do not let it boil vigorously; a gentle simmer is ideal to cook the protein powder and prevent scorching.
  5. Once thickened, remove the saucepan from the heat. Stir in the vanilla extract and the plain Greek yogurt until completely smooth and well combined. The Greek yogurt adds an extra layer of creaminess and a significant protein boost, making this pudding exceptionally satisfying.
    1 teaspoon Vanilla Extract, 1/4 cup Plain Greek Yogurt (full-fat or 0% fat)
  6. Pour the pudding into individual serving dishes, ramekins, or a single larger bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-4 hours, or until thoroughly chilled and set. The chilling time allows the flavors to meld and the pudding to achieve its final, decadent texture.

Notes

Store in the refrigerator for up to 4-5 days. Can be frozen for 2-3 months, but texture may be affected. Gently reheat if desired.
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