Watch Me Make Them
Homemade Protein Pudding
This recipe is sponsored by Atkins AU.
This low carb chocolate pudding recipe without chia seeds uses Atkins Chocolate Protein Shake Mix.
This recipe is basically like a low carb Diplomat Cream, thick chocolate creamy custard, or keto chocolate pastry cream. The pudding is thick and creamy. It is thicker than a mousse but still lighter in texture than some other low-carb pudding recipes.
Why You’ll Love this Recipe
- It’s easy: These protein pudding cups have only 7 ingredients.
- Tastes amazing! They taste rich and creamy like the thickest (and fluffiest) keto chocolate custard.
- Low in carbs – at only 3g net carbs they are suitable for a low carb lifestyle.
- Family Friendly – you might be fighting off the kids and other family members with these protein mousse puddings.
- Freezer Friendly – these can be made in bulk and frozen in ziplock bags. They could even be churned or put into silicone moulds for a simple low carb protein chocolate ice cream.
Scroll to the bottom of this post for the quantity of each ingredient used in our high protein puddings recipe.
- Atkins Protein Shake Mix – this recipe shows how easy it is to use the protein shake mix to make pudding. You can use any protein or collagen powder you prefer in this
- Chocolate – use any chocolate or chocolate bar you prefer. For the video and pictures, I used sugar free dark chocolate in one batch and sugar free keto milk chocolate in another. This would work with any chocolate bars you prefer, with or without sugar.
- Cream – I use a thickened heavy whipping cream. You can make dairy free protein pudding too. Just swap the cream to coconut cream.
- Gelatin – I use powdered beef gelatin to make the chocolate custard thick. It will set before adding the cream, but once the cream is added the gelatin helps to hold the pudding in shape.
Step by Step Instructions
Step 1. Add 1 cup of cream, vanilla, and chocolate to a saucepan. Whisk over medium heat until it reaches a low simmer. Remove from heat.
Step 2. In a separate bowl whisk together protein powder, sweetener, gelatin, and egg yolks. Pour half of warmed cream into eggs and whisk to combine then pour back into the saucepan and whisk to combine.
Step 3. Place saucepan over low heat and cook, whisking, until it thickens, about 1-2 minutes. Remove from heat and allow to cool at room temperature for 10 minutes. Cover and chill for 1 hour until soft set.
Step 4. Place remaining cream into a large mixing bowl and whip until stiff peaks form. Set aside.
Step 5. Whisk chilled custard to loosen it a little. Whisk in half whipped cream. Fold in remaining cream gently through. Spoon the pudding mix into 6-8 glasses or small bowls and chill before serving.
This simple healthy dessert can be made so many ways.
Whole egg protein pudding – yes you can absolutely make this high protein pudding recipe using whole eggs. It will be a little less rich and thick but the additional egg white will increase the volume and protein.
Vanilla Protein Pudding – use Atkins Vanilla Protein Shake Mix or any vanilla flavoured protein powder.
Types of protein – to increase the protein you can use any whey protein isolate (WPI), whey protein powder or casein protein pudding. I have given the option of adding collagen as well. If you increase the volume of the powder then just increase the volume of the cream as it will thicken the pudding a lot more. A little experimentation might be needed on your part but this recipe is very flexible.
Frequently asked Questions
Yes, you can! Freeze them in a silicone mould or popsicle mould. Defrost in the fridge overnight or even eat them straight from the freezer.
You sure can! Use any chocolate, sugar free chocolate chips, or low sugar chocolate. You could also leave out the chocolate and use unsweetened cocoa powder or cacao powder instead.
In this recipe, you can replace the heavy cream with coconut cream. You could potentially use Greek full fat yogurt but I have not tested it yet.
You could combine all the dry ingredients to make a high protein instant pudding mix for sure. Do it in bulk if you like. 1/2 cup of dry mix (using the ingredients listed) to 6 eggs and 1.5 cups of cream will make instant pudding.
Chocolate Protein Pudding
Add 1 cup of cream, vanilla, and chocolate to a small saucepan. Whisk over medium heat until it reaches a low simmer. Remove from heat.
In a separate bowl whisk together protein powder, sweetener, gelatin, and egg yolks. Pour half of warmed cream into eggs and whisk to combine then pour back into the saucepan and whisk to combine.
Place saucepan over low heat and cook, whisking, until it thickens, about 1-2 minutes. Remove from heat and allow to cool at room temperature for 10 minutes. Cover with cling film pressing it down onto the surface of the pudding to avoid a skin forming. Chill for 1 hour until soft set.
Place remaining cream into a large mixing bowl and whip until stiff peaks form. Set aside.
Whisk chilled custard (or use a hand mixer) to loosen it a little (it can be very thick at this stage). Whisk in half whipped cream. Fold in the remaining cream gently through. Serve as is or see notes for serving suggestions.
Insert whisk attachment. Add 1 cup of cream, vanilla, chocolate, protein powder, sweetener, gelatin, and egg yolks; cook 8 min/90°C/speed 3. Transfer to a bowl and leave to cool for 10 minutes. Cover and chill for 1 hour until soft set.
Insert whisk attachment into a clean bowl. Add remaining cream; mix 15-20 sec/speed 4 until stiff peaks form. Set aside. Follow from step 4 above.
I use Atkins Chocolate Protein Shake Mix in this recipe. Any protein powder or powdered flavoured collagen can be used in its place. Use vegan powder and coconut cream for a keto vegan option. Or sugar free powder and sugar free chocolate to remain 100% sugar free chocolate puddings.
Cream – I use heavy, thickened whipping cream. This can be replaced with coconut cream if preferred.
Gelatin – I use free range beef gelatin. You can use any brand you prefer or use gelatin leaves or agar agar. The gelatin can be left out completely if you prefer.
I use large free range egg yolks. You CAN use whole eggs if you prefer. This will increase the protein using the egg whites but will make the pudding less rich and lush.
My custard has overcooked on the stove, what can I do? If you over-thicken the custard just thin it with some thickened cream. Whisk it through until it is smooth and lump-free. If it has burnt, then you might need to discard it and start again.
This recipe is suitable to make in double or triple batches and keep frozen. Divide into a silicone ice cube tray and then store in a ziplock bag once frozen.
WHERE TO SOURCE INGREDIENTS
All ingredients are available from the supermarket without any additives present in them.
This recipe yields approximately 2 cups. The actual number of servings will depend on your preferred portion sizes.
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 12. The result will be the weight of one serving.
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on the brands and types of ingredients used.
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions, or are unsure of substitutions, please scroll up to the blog post for more information.