This chocolate protein pudding tastes like a mug of rich hot cocoa turned into a thick, creamy dessert. Warm almond milk blooms the cocoa, Greek yogurt and whey add the protein, and a little gelatin sets it softly in the fridge.
It is sugar-free and sweetened with powdered allulose. Each of the 6 servings has about 117 calories, 16g protein and just 3g net carbs.
The stove work takes 3 minutes. After that it is all mixing, pouring into coupes and letting the fridge do the rest.
Watch How to Make Chocolate Protein Pudding
Why You’ll Love This Chocolate Protein Pudding
- 16g protein per serving. Greek yogurt and whey isolate in every coupe.
- Real hot cocoa flavor. Cocoa bloomed in warm almond milk tastes deep and smooth.
- Thick but not rubbery. Just 1 teaspoon of gelatin for a soft, spoonable set.
- Meal-prep friendly. Six single servings ready in the fridge.
Ingredient Notes
Greek yogurt and Neufchâtel. One and a half cups of FAGE Total 0% Greek yogurt and 3 ounces of Philadelphia Neufchâtel make the creamy, cheesecake-like base of this chocolate protein pudding.
Whey isolate. Two scoops of Isopure Zero Carb unflavored whey isolate add most of the protein without changing the flavor. Whisk it with a little of the yogurt first so it never clumps.
Cocoa and almond milk. Four tablespoons of HERSHEY’S unsweetened cocoa are whisked into 1 cup of warm Almond Breeze Unsweetened Original almondmilk. Warming the cocoa first is the secret to a smooth, non-grainy pudding.
Gelatin and vanilla. One teaspoon of Knox unflavored gelatin, bloomed in 2 tablespoons of cold water, gives a soft set. For the vanilla, use an alcohol-free vanilla flavoring.
Allulose. About ½ cup of powdered allulose sweetens it. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like Greek yogurt, cocoa and almond milk yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Chocolate Protein Pudding
You need a small saucepan, a whisk, an electric mixer, mixing bowls and six clear 5-fl-oz dessert coupes. Prep takes about 20 minutes, the cocoa milk warms for 3 minutes, and the pudding chills for at least 2 hours.
Make the hot cocoa base
Step 1. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
Step 2. Warm the almond milk in a saucepan over low heat and whisk in the cocoa until smooth and fully dissolved.
Step 3. Remove from the heat and stir in the bloomed gelatin until completely dissolved. Cool until lukewarm.
Make the protein base
Step 4. Beat the softened Neufchâtel, powdered allulose and vanilla until creamy, then gradually mix in the Greek yogurt.
Step 5. In a separate bowl, whisk the whey isolate with several spoonfuls of the yogurt mixture until smooth, then fold it into the rest.
Step 6. Slowly whisk in the lukewarm cocoa mixture until silky and uniform.
Portion and chill
Step 7. Divide the chocolate protein pudding evenly among the 6 dessert coupes and smooth the tops.
Step 8. Refrigerate for at least 2 hours, until thick, creamy and softly set.
Success Tips for Chocolate Protein Pudding
Bloom the cocoa in warm milk. Cocoa whisked straight into cold yogurt stays gritty. Dissolving it in warm almond milk first makes the pudding smooth.
Never boil the gelatin. Keep the heat low. Boiling weakens the gelatin and the pudding will not set properly.
Add the whey gradually. Loosening the whey with a few spoonfuls of yogurt first prevents lumps.
Chill until softly set. Two hours is enough for a creamy, spoonable texture. It should never be rubbery.
Serving Ideas
Enjoy it as a post-workout snack, a high-protein dessert after dinner or a cozy winter treat that tastes like hot cocoa. A few fresh raspberries on the side are lovely.
More Sugar-Free Chocolate Desserts
For another high-protein spoon dessert, try my sugar-free cottage cheese chocolate mousse. For a crowd, the sugar-free chocolate trifle is a showstopper.
And for a fruity twist, make the sugar-free orange chocolate mousse-style cream.
Storage
Cover the coupes and refrigerate the chocolate protein pudding for up to 3 days. Do not freeze it; the texture turns grainy.
Chocolate Protein Pudding FAQ
Can I use chocolate protein powder?
The recipe is written for unflavored whey isolate. Chocolate whey usually adds sweeteners and changes the carbs, so check the label and taste before adding allulose.
Why is my pudding grainy?
The cocoa was not fully dissolved or the whey was added too fast. Warm the cocoa in the almond milk and loosen the whey with a little yogurt first.
Can I skip the gelatin?
You can, but the pudding will be softer, more like a thick mousse. The gelatin gives it a creamy, spoonable set.
How much protein is in this chocolate protein pudding?
Each of the 6 servings has about 16g protein, 117 calories and 3g net carbs.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Rich like hot cocoa and packed with protein, this chocolate protein pudding is the dessert you can feel good about eating every day.
Sugar-Free Hot Cocoa Protein Pudding
Ingredients
Equipment
Method
- Sprinkle gelatin over cold water. Let bloom for 5 minutes.
- Warm almondmilk in a saucepan over low heat. Whisk in cocoa until smooth and fully dissolved.
- Remove from heat. Stir in bloomed gelatin until completely dissolved. Cool until lukewarm.
- Beat softened Neufchâtel, powdered allulose, and vanilla until creamy. Gradually mix in Greek yogurt.
- In a separate bowl, whisk whey isolate with several spoonfuls of the yogurt mixture until smooth. Fold into the remaining mixture.
- Slowly whisk in the lukewarm cocoa mixture until silky and uniform.
- Divide evenly among 6 dessert coupes. Smooth the tops.
- Refrigerate for at least 2 hours until thick, creamy, and softly set.
Video
Notes
- Bloom cocoa in warm milk to prevent graininess.
- Never boil the gelatin mixture.
- Add whey gradually for a smooth texture.
- Chill until softly set, not rubbery.