Delicious Protein Pudding That’ll Keep You Coming Back for More
Quick & Easy Protein Pudding
Equipment
- 1 Small Bowl or Jar A jar with a lid is great if you plan to chill it or take it on the go.
Ingredients
- 1 scoop approx. 30-35g Protein Powder (Casein or a Whey/Casein blend works best for thickness)
- 1/2 cup 125g Plain Greek Yogurt (0% or 2% fat recommended)
- 2 −4 tbsp Milk of choice e.g., almond, oat, or dairy milk
- 1 −2 tsp Sweetener of choice e.g., maple syrup, stevia, monk fruit, to taste (optional)
- Pinch of Salt optional, enhances flavor
Instructions
- In a small bowl, add the protein powder, Greek yogurt, and a pinch of salt (if using).
- Pour in 2 tablespoons of milk to start.
- Using a small whisk or fork, mix vigorously until the ingredients are fully combined and no lumps of protein powder remain. The mixture should be thick and smooth.
- Check the consistency. If it’s too thick, add more milk, 1 tablespoon at a time, until you reach your desired pudding-like texture.
- Taste and add your preferred sweetener if needed. Mix again until combined.
- You can enjoy it immediately. For the best texture, cover and refrigerate for at least 15-30 minutes to allow it to chill and set further.
- Serve plain or with your favorite toppings like berries, granola, or a sprinkle of cacao nibs.
Notes
- Protein Powder Matters: For the thickest, most authentic pudding texture, use a casein or a whey/casein blend protein powder. 100% whey protein will work, but it may result in a thinner consistency.
- Lump Prevention: To guarantee a smooth pudding, first mix your protein powder with the liquid to form a smooth paste, then fold in the Greek yogurt.
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Flavor Variations:
- Chocolate Peanut Butter: Use chocolate protein powder and mix in 1 tablespoon of powdered peanut butter (PB2).
- Vanilla Berry: Use vanilla protein powder and top with fresh mixed berries.
- Mocha: Use chocolate or vanilla protein powder and substitute one tablespoon of milk with a shot of cooled espresso or strong coffee.
- To Make Vegan: Use your favorite plant-based protein powder, a dairy-free yogurt (like coconut or soy-based), and a plant-based milk.
Protein Pudding is kind of a game-changer when you’re craving something sweet but still want to hit those protein goals. So here’s the deal—I used to get major dessert envy whenever my friends ordered those wild, gooey treats at restaurants. Then I realized I could actually whip up something at home, way healthier, that doesn’t taste like gym powder. If you’ve scrolled recipes for healthy desserts and rolled your eyes at complicated steps, trust me, this one won’t scare you off. Plus, you can find all the ingredients at pretty much any grocery store. If you’re looking to double up your healthy snacks while keeping things high-protein and hassle-free, check out this guide on easy overnight oats and get inspired for more quick goodies. And if you love experimenting with snacks, don’t miss our top picks for portable protein snacks. 
Why You’ll Love This Recipe
Okay, first things first—this isn’t one of those recipes that looks exciting on paper but ends up tasting like cardboard. Seriously, protein pudding has become my go-to treat because it’s easy, it’s delicious, and it keeps me full for ages. The best part is how ridiculously flexible it is. You can switch up flavors depending on your mood (chocolate, vanilla, peanut butter… the options are endless). It’s also perfect if you’re too busy to bother with fiddly steps. Plus, for anyone with a sweet tooth who’s trying to watch what they eat, it’s honestly a miracle. I’ve had friends swear off store-bought puddings after trying this version.
“I never thought I’d crave something made with protein powder, but this pudding is insanely good. Way better than the store stuff!”
– Jess, self-proclaimed dessert skeptic
Ingredients You’ll Need
Let me break it down. Here’s all you’ll need for a basic batch of protein pudding:
- Protein powder (whey or plant-based, whatever floats your boat)
- Unsweetened Greek yogurt (plain or vanilla works)
- Milk of choice (I usually go almond for that subtle nutty vibe)
- Cocoa powder (skip if you don’t want chocolate flavor)
- Sweetener (stevia, honey, maple syrup—all good)
Optional add-ins (totally up to you):
- Chia seeds for some crunch.
- Peanut butter for richness.
- Dash of cinnamon or vanilla extract.
Use what you already have in the fridge—customization is the name of this game. 
How to Make Protein Pudding
Not even kidding, this feels like cheating it’s so simple. You just stir everything together. There’s no complicated process and absolutely no need for fancy gadgets. Start by dumping your yogurt into a bowl. Next, add protein powder and mix it until smooth. Then, pour in a splash of milk to get your preferred pudding consistency. Finally, add cocoa powder and sweetener, and give it a good whisk until it looks thick (almost glossy and fluffy). Toss it in the fridge for at least 30 minutes—the longer it sits, the better the texture. Some folks swear by making it the night before for ultra-rich results. Easy cleanup too, which is my jam. 
Recipe Tips and Notes
Honestly, there’s a lot of room to play with this recipe, but here are some of my top tips I wish someone had told me:
First, don’t go wild with the milk or it’ll get runny (heavy hand with milk = soup, not pudding, trust me). Mixing protein powder straight into the yogurt helps things get creamy and ditch that gritty feel you might’ve had with shakes. For a chocolate fix, you need a decent cocoa powder—cheap stuff tastes, well, cheap. Also, use a sweetener you like. Taste test as you go, especially with different protein powders. And if you accidentally overmix and end up with a weird texture? Stuff it in the freezer for half an hour—makes it almost like ice cream.
Serving Suggestions
Want to take your protein pudding from basic to borderline five-star restaurant? Try these:
- Layer with granola and fruit—think berries, sliced bananas, you name it.
- Top with whipped cream (I go for coconut whip when I’m feeling extra)
- Add a sprinkle of chocolate chips
- Use as a dip for apple slices or pretzels
Great for breakfast, killer as dessert, honestly even better as a super-fast post-gym snack.
Make Ahead Tips
If you’re anything like me, mornings are a tornado—so here’s the trick: Make your protein pudding the night before. In fact, it actually tastes better after hanging out in the fridge overnight (seriously, the flavors mellow). Use mason jars or little meal-prep containers so you can grab and go. Forgot about it for a couple of days? It’ll still be just fine. I keep mine for up to three days, no sweat. Don’t freeze this though—texture gets wacky. If you’re prepping for the week, just stir before serving to keep it creamy.
Common Questions
Can I make protein pudding dairy-free?
Absolutely—swap in a coconut or almond yogurt and your favorite plant-based protein powder. Tastes great.
Can I use flavored protein powders?
Yup, completely! Just cut back on the sweetener since most flavored powders are already sweet.
Is it okay to double or triple the recipe?
Of course. Just keep an eye on the consistency—you might need a splash more milk.
How long will it keep in the fridge?
Usually, three days is the max for the best taste and texture.
Is protein pudding actually filling?
Definitely. The high protein plus thick texture makes it a snack that actually fills you up (unlike air-popped popcorn or sad rice cakes).
Give This a Whirl and Thank Yourself Later
You’re honestly just a few minutes away from having a delicious protein pudding that leaves the store-bought stuff in the dust. It’s got all the creamy dessert vibes but keeps you full and on track. Take a peek at other protein pudding ideas, like this amazing Chocolate Protein Pudding (45g protein) from Eating Bird Food for even richer inspiration. If you want to dig deeper into why protein pudding is blowing up, Carmy’s protein pudding guide is a great resource, or check out how other real people love it in this protein pudding feels like a cheat code thread. Want more flavors? Browse Pereira’s collection for creative takes, or try The Big Man’s World for a super easy two-ingredient version. Seriously, don’t sleep on this one—your sweet tooth will thank you, and you won’t look back. 