protein pudding

The Best Pumpkin protein pudding with protein powder and 27 grams of protein per serving.

Protein Pumpkin Pudding Fluff

pumpkin puree

vanilla almond milk, unsweetened ((30 calories per cup))

Xantham Gum

tablespoonn sugar free cheesecake pudding mix

cinnamon

whipped topping

Blend all ingredients (except whipped topping) in a food processor until fluffy! At least 5 minutes!

Chill until ready to eat. Top with whipped topping

A deliciously healthy and rich in protein chocolate chia pudding, perfectly nutritious breakfast, dessert or post-workout meal without protein powder!

Creamy Protein Chocolate Chia Pudding

chia seeds

oz light coconut milk (1 can, 400 milliliters)

cocoa powder

low fat cottage cheese (225 grams)

honey (or

vanilla

Mix chia seeds with coconut milk. Let this...

Mix chia seeds with coconut milk. Let this absorb in the regrigerator for 2 hours, or 20 minutes at the very least. Overnight is also fine.

Do you think it is too thin, add...

Do you think it is too thin, add 1-2 extra tablespoon of chia seeds and let it absorb again. The consistency of this chia pudding will be more like a mousse pudding than a gelatinous pudding.

Add all the ingredients to a blender and...

Add all the ingredients to a blender and blend until smooth. Add honey to desired sweetness, but remember that if you top with fruit, that will contribute to the sweetness.

Top with your favorite fruit, for example banana,...

Top with your favorite fruit, for example banana, pomegranate, berries and kiwi.

This chocolate protein pudding is extra smooth and creamy, because it&#x27;s made with Fairlife High Quality Protein Nutrition Shake instead of protein powder. Which means there&#x27;s no grainy or gummy texture in this delicious low-carb, keto-friendly dessert!

High Protein Pudding Recipe

sugar free instant pudding mix

dairy-based protein drink

sugar free Cool Whip

Whisk together the pudding mix and the protein...

Whisk together the pudding mix and the protein drink until mixture is as smooth as possible.

Add the Cool Whip in two additions, mixing...

Add the Cool Whip in two additions, mixing well in between each. A handheld electric mixer is perfect for this.

Creamy, smooth, and decadent, this chocolate protein pudding is excellent as a high-protein dessert or snack! All you need are 5 simple ingredients and 5 minutes to make it. 

Creamy Chocolate Protein Pudding

soy yogurt (or Greek/plain yogurt)

chocolate protein powder (plant-based

soy milk (or

maple syrup (or adjust

In a bowl, whisk together all ingredients until a smooth batter forms.

Serve immediately, or allow it to chill in the fridge before enjoying!

This chocolate protein pudding is made with Greek yogurt and whey protein powder and cocoa powder. It&#039;s delicious, creamy, packed with 45 grams of protein and comes together in just five minutes!

Protein Pudding

full fat Greek yogurt

chocolate

Tablespoon unsweetened cocoa powder

vanilla extract

maple syrup

Whipped cream (shaved chocolate and berries

Combine all ingredients in a bowl and whisk to combine until smooth and no clumps remain.

Top with toppings and enjoy!

Good night, Brittany 🌙. How are you? I'm fine. Today I tried vanilla protein pudding that I made. I added triple mixed berry 🍓 🫐 on top. Mmmmmm 👌! It turned out very delicious 😋, well-flavored, nutritious, pleasant 😁, appealing, and heavenly 😇. I loved your recipe 🥰.

So good, so easy - this is going to be a weekly staple for me!

I LOVE THIS! I have never been a big fan of yogurt, but I have had the peanut butter version of this every day for a week. I use vanilla Greek yogurt (because that’s what my kids like), so I don’t add the maple syrup or vanilla.  It is creamy, peanut buttery, and so so good!

I made this but didn’t have any vanilla extract. And I also made it with 1/4 chocolate protein powder. Still pretty good. I will be buying some vanilla extract to put in next time.

You&#039;ll love how simple and delicious this combo is! Cottage cheese is a great high-protein, low carb option. Blend it with your favorite protein powder to a creamy texture. Vanilla is amazing with toppings, but try a flavor variation from the notes below if desired!

Vanilla Cottage Cheese Protein Pudding

cottage cheese (choose fat free, low fat,

powdered monk fruit

vanilla extract ((omit

collagen (optional)

berries (optional, to garnish)

keto granola (optional, to garnish)

Add cottage cheese, protein powder, and sweetener or flavor additions to a food processor bowl or high speed blender.

Process mixture for 1-2 minutes, until a very smooth and creamy texture is formed.

Allow pudding to chill for about 2 hours or overnight to fully thicken.

Top as desired. Fresh berries and keto granola are recommended!

https://content.jwplatform.com/videos/mnuMePsP.mp4

If you haven't hopped on the cottage cheese trend yet, this High Protein Pudding Recipe is a great place to start! Made with just 2 ingredients and a blender, it has the creamiest consistency and is a great way to enjoy dessert without the sugar or carbs. Customize this keto dessert with flavor additions!

Protein Pudding SQ.mp4

This chocolate protein pudding is creamy, perfectly sweet and packs over 20 grams of protein per serving. Made with greek yogurt, protein powder and sweetened with maple syrup for a simple and healthy dessert or snack.

Chocolate Protein Pudding

greek yogurt (see notes)

chocolate protein powder

milk (dairy

maple syrup (more or less to taste)

add to bowl

Add all ingredients to a bowl. Start with 1 tablespoon of cocoa and milk, and add more to make it more chocolatey or thin it out.

whisk

Whisk together until completely smooth and no lumps remain.

taste

Taste and adjust flavors as desired. Add more milk to thin it out or more protein powder to thicken it up.

serve

Serve as is or with whipped cream and fresh berries.

We've been making this (minus the milk) for a couple months now, and just eating it whenever we want chocolate pudding and/or extra protein.

It is fantastic. Highly recommended. I put some in individual sized graham cracker crust tins to take to Thanksgiving!

Omg! This chocolate pudding was soooo good. Thank you for sharing, I doubled it cause I love chocolate.

It tasted like it needed a drop of vanilla.   Pretty good.

Rich, chocolaty vegan pudding made two ways: with cashews or black beans! Naturally sweetened and made with just 6 simple ingredients.

Vegan Chocolate Protein Pudding (Two Ways!)

cashews

almond milk

maple syrup ((or sub more dates))

Medjool dates ((or sub more maple syrup))

sea salt

tsp pure vanilla extract ((optional))

Tbsp melted coconut oil

whipped cream

Strawberries

Banana

Peanut butter

To prepare the black bean pudding, simply drain and rinse black beans and add to a blender with remaining ingredients. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust sweetness as needed by adding more maple syrup or dates.

There will be little bits of beans in the pudding. To remove those, simply pass through a fine mesh strainer and you’re good to go!

BLACK BEAN PUDDING

To prepare the cashew pudding, add raw cashews to a mixing bowl and cover with boiling-hot water. Let soak for 1 hour, then rinse and drain thoroughly.

Add to blender along with remaining ingredients and blend until creamy and smooth, scraping down sides as needed. Add more almond or coconut milk if it has trouble blending, but add only as much as is necessary to help it blend. You want it pretty thick! Taste and adjust sweetness as needed by adding more maple syrup or dates.

CASHEW PUDDING

Scoop pudding into serving containers and cover with plastic wrap. Chill in the refrigerator until cold and thickened&nbsp;— at least 2-3 hours. Serve as is or with coconut whipped cream and strawberries or bananas! A drizzle of peanut butter would be a delicious addition.

Both puddings will keep covered in the refrigerator up to 3-4 days. We haven't tried freezing these but would suspect they would freeze for up to 1 month.

SERVING &amp; STORAGE

This was an extremely easy recipe to make. It was a near perfect texture out of the blender and it was delicious out of the fridge but much more the texture of a ganache, and SO rich. I’ll probably try to whip it up with some unsweetened oat milk to get more air into it for a pudding or use it between some sponge for a filling.

I made this pudding with black beans once and then again, immediately right after, because it was so good. Then I made a standard non vegan chocolate pudding. I honestly thought the black bean pudding was just as good…. So, why, if they are equal in taste, would I not just choose the healthier black bean version every time? Well, I certainly will from now on. Thank you for this awesome recipe!

Just made this and my mind is blown! Cannot taste the black beans at all. It is fantastic with some raspberry chia jam on top. I’ve had this recipe saved for so long and am kicking myself for not making it sooner!

A quick update: I've since learned that once firmed up in the fridge, this makes an excellent spread as well (noting I added minimal almond milk). I used it with peanut butter on a banana for breakfast this morning and it blew my mind. I'm still using my first batch from about 5 days ago and it's still perfectly tasty. I've also shared the recipe with my entire family. Thanks again!

I've been looking for healthier swaps to satisfy dessert cravings, and made the black bean version on a whim. It was so delicious! I used cacao powder and a couple extra dates, and mine came out more like a delicious, rich mousse than a pudding. My husband tried it and had no idea it was healthy-ish and made from black beans. Thanks so much for sharing this!

Is it ok to eat this for breakfast, lunch and dinner and snacks in-between?!  I have made this recipe no less than 5 times in the last 2 weeks. It’s perfect when I need a little chocolate or when I need a little protein or for a pre/post run snack. Whenever!!  It is SO good!  I have only made the black bean version as we have a cashew allergy in our home. It’s perfection!

I make the black bean version every two weeks or so. We all love it!! Here are some tips:

Vegan Chocolate Black Bean Pudding 
Tips and Modifications:  

Double the recipe:  
Use two cans of black beans and double all other ingredients 

Use unsweetened almond milk or walnut milk or milked oats, or date water (see below) enough to make the right consistency 

Cover 6-8 Medjool dates (for double recipe) with boiling water and soak for a few hours to soften the dates. Use the date water for sweetener in place of (or in addition to) nut milk. Can add more dates and omit the maple syrup. 

Omit melted coconut oil; substitute one small roasted (or microwaved) sweet potato (without peel) for sweetness and creaminess.  

To avoid clogging up the blender/VitaMix, first chop the dates coarsely by hand and then blend the dates with the date water and the nut milk to smooth consistency. Then add the drained rinsed beans, cocoa powder, vanilla, salt (optional), and sweet potato and blend till smooth. Add more nut milk or water to achieve the consistency you want. 

Keeps about three days in refrigerator. Can freeze in small quantities to keep longer; unfreeze as needed. It is fine after freezing. 

Great topped with a little Kahlua and/or a spoonful of mint chocolate chip ice cream!

I have made both versions and both are delicious! I prefer the texture of the cashew version, but the black bean version is much more cost effective and I also found it easier to blend (less stopping and scraping down the sides of the blender). I have tried straining the back bean version at the end with a fine mesh strainer and it turned into a huge mess. A cheesecloth would probably work a lot better but honestly I’d say just skip this step as it’s a lot of work and let’s be honest, this recipe is so good you’ll be making it a lot.

This was perfectly delicious!! I made it with half black beans and half cashews because that's what I had. I plan to make this every week, thanks!!

https://www.youtube.com/watch?v=V9md0xSxR3E

Rich, chocolate-y, vegan pudding made two ways- with cashews or black beans! Naturally-sweetened and made with just 6 simple ingredients.

Full Recipe: https://minimalistbaker.com/vegan-chocolate-protein-pudding-two-ways
 
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Vegan Chocolate Protein Pudding (Two Ways!) | Minimalist Baker Recipes

A delicious and nutritious twist on classic tiramisu, this Tiramisu Chia Pudding combines the creamy texture of chia seeds soaked in coffee-infused milk with the smoothness of vanilla yogurt and a dusting of cocoa powder. Perfect for a quick breakfast or a healthy dessert, it is easy to prepare and packed with protein and fiber.

Coffee Tiramisu Chia Pudding Recipe

milk of choice (240 grams)

chia seeds (45 grams)

tbsp coffee

tbsp vanilla protein powder (21 grams)

salt (optional)

oz vanilla yogurt

cocoa powder (2 grams)

Combine Ingredients

In a bowl or serving container, whisk together the chia seeds, milk, strong brewed coffee or espresso, sweetener, protein powder, and optional salt until well combined.

Refrigerate to Set

Cover the mixture and refrigerate for at least three hours or preferably overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.

Prepare Yogurt

While the pudding sets, if using unsweetened yogurt, add sweetener to taste and stir well.

Assemble and Serve

Once the chia pudding has thickened, spoon or layer it into individual serving containers. Top each with a generous layer of vanilla yogurt, then dust with cocoa powder for an authentic tiramisu flavor.

Store Leftovers

Keep any leftovers refrigerated in a covered container for up to four days to maintain freshness.

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The most viewed protein pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Protein Pumpkin Pudding Fluff

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Protein Pudding

Vanilla Cottage Cheese Protein Pudd...

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The most viewed protein pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine