– **Title**: Low Carb Protein Pudding – Soft, Creamy & Full of Flavor
– **Ingredients**:
– 2 cups unsweetened almond milk (or any low-carb milk)
– 1 scoop chocolate or vanilla protein powder
– 2 tbsp unsweetened cocoa powder (if using chocolate protein powder)
– 1-2 tbsp sweetener (like erythritol or stevia, adjust to taste)
– 1/4 cup chia seeds
– 1 tsp vanilla extract
– Pinch of salt
– Optional: whipped cream or low-carb chocolate shavings for topping
– **Instructions**:
1. In a mixing bowl, combine the almond milk, protein powder, cocoa powder (if using), sweetener, vanilla extract, and salt.
2. Whisk the mixture until smooth and all ingredients are well combined.
3. Stir in the chia seeds, ensuring they are evenly distributed throughout the mixture.
4. Cover the bowl and refrigerate for at least 2-4 hours, or overnight, allowing the pudding to thicken.
5. Once thickened, stir the pudding again to achieve a creamy consistency.
6. Serve the pudding in individual bowls, topped with optional whipped cream or chocolate shavings if desired. Enjoy!
Key Ingredients & Substitutions
Almond Milk: Unsweetened almond milk keeps this pudding low in carbs. If you’re not a fan or are allergic, try coconut milk or soy milk. They also work well and add a different flavor. Just keep the carb count in check!
Chocolate Protein Powder: Using low-carb chocolate protein powder gives the pudding its rich taste. If you prefer a different flavor or don’t have chocolate, vanilla protein powder can work, just adjust your cocoa for the desired chocolate flavor.
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you’re looking for a different taste, you could replace it with carob powder, but the flavor will be different. Start with a smaller amount to test it.
Sweetener: I recommend erythritol for a sweet touch without carbs. If you have a different sweetener on hand, like stevia or monk fruit, they can be used too. Just remember that some are sweeter than others, so adjust according to your taste!
Heavy Whipping Cream: This ingredient adds creaminess. If you’re aiming for lighter calories, you can skip it or use unsweetened coconut cream as a substitute for a similar texture and a slight coconut taste.
How Do You Get the Perfect Texture for Your Pudding?
Getting that perfect soft and creamy pudding texture is key. Start slow and whisk well! If you want it fluffier, an electric mixer can save you time and effort.
- Mix all your ingredients together with a whisk until smooth. Make sure there are no lumps.
- If you’re adding heavy cream, fold it in gently so it keeps the airy texture.
- Whisk or mix until it begins to thicken – this can take a few minutes.
- Taste it and add more sweetener if needed before chilling it. This gives the flavors a chance to meld.
Letting the pudding chill in the fridge is important for thickening it up nicely. Don’t skip this step! Enjoy your pudding with chocolate shavings to make it extra special.
How to Make Low Carb Protein Pudding – Soft, Creamy & Full of Flavor
Ingredients You’ll Need:
- 1 cup unsweetened almond milk (or any low-carb milk alternative)
- 1 scoop chocolate protein powder (low-carb)
- 1/4 cup unsweetened cocoa powder
- 1-2 tablespoons sweetener (such as erythritol or stevia, to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup heavy whipping cream (optional, for extra creaminess)
- Sugar-free chocolate shavings or chips (for garnish)
How Much Time Will You Need?
This delicious pudding takes about 10 minutes to prepare and at least 30 minutes to chill. In total, you’re looking at around 40 minutes before you can dig in and enjoy your creamy treat!
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by taking a mixing bowl and adding the unsweetened almond milk, chocolate protein powder, unsweetened cocoa powder, sweetener, vanilla extract, and salt. These ingredients will come together to create the delicious base for your pudding.
2. Whisking Until Smooth:
Using a whisk (or an electric mixer if you prefer), mix everything together until the mixture is smooth and well combined. If you decided to use heavy whipping cream for an extra creamy texture, gently fold it into the mixture now so it stays fluffy!
3. Thickening the Pudding:
Continue whisking the mixture and watch as it starts to thicken slightly. If you’re looking for an extra boost of fluffiness, feel free to use an electric mixer to create that perfect soft texture.
4. Taste and Adjust:
Once your pudding has reached a creamy consistency, give it a taste! If you’d like it sweeter, this is the time to add a bit more sweetener to your liking. Every palate is different, so adjust as needed!
5. Chilling Time:
Now it’s time to transfer your yummy pudding into individual serving cups or jars. Place them in the refrigerator for at least 30 minutes so they can chill and thicken up even more. This helps the flavors meld beautifully!
6. Garnish and Serve:
After the pudding has chilled, take it out and get ready to garnish! Sprinkle some sugar-free chocolate shavings or chips on top to make it look even more delightful. This step adds a lovely touch and some extra flavor!
7. Enjoy!
Finally, dig into your low-carb protein pudding and relish in every creamy bite! It’s a perfect snack or dessert that satisfies your sweet cravings without the guilt. Enjoy!
Can I Use a Different Sweetener?
Absolutely! You can substitute erythritol or stevia with other low-carb sweeteners such as monk fruit or allulose. Just keep in mind that sweetness levels can vary, so start with a small amount and adjust to taste.
What If I Don’t Have Almond Milk?
No problem! You can use any low-carb milk alternative like coconut milk, unsweetened soy milk, or even regular dairy milk if it fits your dietary needs. Just make sure it’s unsweetened to keep the carbs low!
Can I Make This Recipe Dairy-Free?
Yes! To make it dairy-free, skip the heavy whipping cream and opt for a dairy-free cream alternative or simply use more almond milk. You can also add a little coconut cream for extra creaminess without dairy!
How Do I Store Leftover Pudding?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the pudding thickens too much upon chilling, simply stir in a splash of almond milk before serving to regain a smooth consistency.
