Protein Pudding

Ingredients & Substitutions

Here I explain the best ingredients for my high protein pudding recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Greek Yogurt – I always use full-fat plain Greek yogurt to get the creamiest texture. I’ve also had good results using 2%, but don’t recommend fat-free.
• Protein Powder – You can use any kind, but this is my favorite, which has high quality protein and no added sugar or fillers. Some people make protein pudding using vanilla protein powder or chocolate protein powder, but I don’t love using these because they’re usually sweetened and the chocolate adds plenty in this recipe.
• Chocolate Chips – Adding melted chocolate was my a-ha moment that turned this from a Greek yogurt dessert into an actual protein pudding! It gives it a more pudding-like texture as it sets. I used sugar-free white chocolate chips for the vanilla flavor (which I liked a little more) and sugar-free dark chocolate chips for a chocolate version. You can use regular ones if you prefer.
• Vanilla Extract – I like this brand. I use less extract for the chocolate flavor than the vanilla.

How To Make Protein Pudding

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Melt the chocolate. I usually do this in the microwave, stirring every so often, but a double boiler on the stove works, too.
2. Blend it up. Add the melted chocolate, Greek yogurt, protein powder, and vanilla to a blender and blend until smooth and creamy. I’ve got pictures of vanilla followed by chocolate below.
3. Chill the protein pudding. Pour it into jars (I use these single-serve jars), cover, and pop in the fridge until it sets.

Here’s the vanilla version…

And here’s the chocolate…

Flavor & Texture Variations

I usually stick to chocolate and vanilla, but I’ve played around with a few other versions too. Give these a try if you want to switch up the flavor or make it even creamier:

• Strawberry – Add 1/2 cup chopped strawberries, a few tablespoons of powdered Besti (again, it’s the only one I’ve used that actually dissolves), and 2 tablespoons of water to a saucepan. Cook until very soft, then blend with the other ingredients using white chocolate chips as the base.
• Peanut Butter – This one is almost as easy as my original recipe! Just replace 1/3 cup of the Greek yogurt with creamy peanut butter. Or you can replace the chocolate chips with peanut butter chips.
• Creamier Texture – Want an even creamier texture that’s even closer to regular pudding? Add this quick extra step! I actually made this version first because I thought it would be needed, but it turned out to be more of a “nice to have”. Honestly, I usually skip this now because it’s just easier without it, but it does improve the texture:
  • Bloom gelatin in a little water. Before you start, add 2 tablespoons of water to a small bowl and sprinkle 1 teaspoon of unsweetened gelatin on top. Whisk right away, then let it sit for 5 minutes while you prep the rest of the protein pudding recipe.
  • Blend into the warm pudding mixture. Once the mixture is blended and still warm from the melted chocolate, add the bloomed gelatin and blend again. Then refrigerate as usual.
• Add Toppings – I think this protein pudding is satisfying enough all by itself, but if you want to get a little fancy, you can top it with a swirl of my sugar-free whipped cream, a drizzle of my caramel or chocolate syrup, or some fresh berries.