Chocolate Protein Pudding

Three glass bowls of chocolate mousse topped with whipped cream and chocolate shavings, each with a wooden spoon. Nearby are chocolate pieces, cocoa powder, a cherry, and a red napkin on a slate serving tray.

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Chocolate Protein Pudding

This chocolate protein pudding is thick, creamy, and rich enough to feel like a dessert. It gets its body from casein protein, not a thickener, and sets up like real pudding in the fridge. It’s dessert and protein all in one dish, and the sugar-free afternoon snack I make on repeat.

Prep Time15

Cook Time5

Chilling1

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 229.99kcal

Author: Wendy Polisi

Ingredients

1 cup plus 2 tablespoons unsweetened almond milk
¼ cup heavy whipping cream
2 tablespoons unsweetened cocoa powder
¼ teaspoon instant espresso powder optional
½ ounce sugar-free chocolate chopped
1 ounce cream cheese at room temperature
1 tablespoon allulose
½ teaspoon vanilla extract
⅛ teaspoon sea salt
¾ cup chocolate casein protein powder (50 grams ;about 2 scant scoops; casein-whey blend will also work; use 60 grams)

Instructions

In a saucepan, heat the almond milk and whipping cream over low heat. Whisk in the cocoa powder and espresso powder. Cook until it just steams, and the cocoa powder is fully dissolved. Do not simmer.
Remove from the heat and stir in the chopped chocolate until melted.
Let the base cool until it is lukewarm. (Otherwise casein protein will clump or whey will turn grainy.)
Add the cooled base to the blender. Add the cream cheese, allulose, vanilla, and salt. Blend for 1 minute, until smooth.
Add the protein powder and blend for 10 to 15 seconds more. (Over-blending will turn it foamy.)
Pour into 3 dishes and refrigerate for at least 30 minutes. I find it best after about 3 hours.

Notes

* The texture comes from casein. It thickens as it chills into a real spoonable pudding, no gelatin or cornstarch. A casein-whey blend works too; use 60 grams; it sets a touch softer.
* Using whey instead of casein? Add ⅛ to ¼ teaspoon xanthan gum for body. With casein, you can leave it out, or it sets firmer than pudding.
* The pudding tastes like your protein powder, so use a chocolate one you love.

The chocolate and protein powder you use will impact the total carbs; if you are strictly tracking recalculate based on the brands you use. Allulose has already been reduced to net carbs.

Nutrition