High-Protein Vanilla Chocolate Chip Pudding
Silk pudding, mini chips, six little mugs – 5 minutes, one blender
This is blender pudding, not stovetop custard. Cottage cheese, vanilla whey, and a little cream blend until the curds disappear. Fold in sugar-free chips last so they stay whole, like the mugs in the photo. Five minutes. No cook.
Six cups. Chill if you want it thicker. Eat it now if you do not want to wait.
Chill: Optional
Cups: 6
Why you’ll love this pudding
- 22g protein per cup – dessert that holds you
- Only 6g net carbs – sugar-free chips, no boxed mix
- About 5 minutes, one blender
- Pale vanilla, mini chips, a thick spoon, like the photo
- No stove, no cornstarch
- They meal-prep in the fridge
Health notes
- High protein: Cottage cheese plus vanilla whey.
- Low carb: Allulose or monk fruit, sugar-free chips.
- Six cups: Macros are per cup, not the whole batch.
- Regular chocolate chips will raise carbs. Use sugar-free.
Key element – blend until silk, then fold the chips by hand
If you can still see cottage curds, keep blending. The cups in the photo are smooth because the mix ran 45 to 60 seconds. Fold the chips in with a spoon after you blend. Blending them turns the pudding gray and muddy.
New High Protein Recipes
High-Protein Vanilla Chocolate Chip Pudding
- Prep5 min
- Total5 min
- Calories220 kcal
Ingredients
Instructions
- Blend. Add cottage, whey, cream, powdered sweetener, vanilla, and salt to a blender. Blend 45 to 60 seconds until completely smooth. Scrape the sides once.
- Check. If you still see curds, blend 15 seconds more. The pudding should look pale and silk, like the photo.
- Fold. Pour into a bowl. Stir in the mini chips by hand so they stay whole and speckled, like the spoon in the photo.
- Portion. Spoon into 6 small glasses or mugs. Smooth the tops.
- Serve or chill. Eat now for a soft pudding, or refrigerate 30 minutes for a thicker scoop. Keep cold.
Notes & Tips
- Blend longer than you think. Curds freeze into grainy pudding.
- Powder the sweetener first. Crystals stay sandy.
- Fold chips after blending. A blender turns them into gray specks.
- A splash of cream makes it silkier than milk alone.
- Mini chips look like the photo. Regular chips sink and look chunky.
Variations & serving ideas
- Greek yogurt: Use 2 cups thick Greek yogurt. Tangier, still high protein.
- Casein: Makes a thicker set. Add a splash more milk.
- No whey: Add 1 extra cup cottage. Protein drops a little.
- Chopped bar: Chop a sugar-free chocolate bar if you do not have minis.
- Mint chip: Add 1/4 tsp peppermint extract with the vanilla.
- Mocha: Add 1 tsp instant espresso with the whey.
- Peanut butter: Blend in 2 Tbsp peanut butter. Protein stays high.
- Frozen cups: Freeze 1 hour for a firmer scoop, closer to ice cream.
Storage
- Eat now: Soft (Best right after you fold the chips)
- Refrigerator: Up to 3 days (Cover the cups so they do not dry)
- Freezer: Up to 1 month (Thaw 10 minutes for a thick scoop)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Total fat | 10 g |
| Sodium | 280 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 22 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this pudding keto-friendly?
Yes. About 6g net carbs per cup with sugar-free chips and no boxed mix.
Will I taste the cottage cheese?
Not if you blend 45 to 60 seconds. Vanilla and the chips cover it.
Why is it grainy?
The cottage was not blended long enough, or the sweetener was not powdered. Blend more and pulse the sweetener first.
Can I use Greek yogurt?
Yes. Thick Greek yogurt works. It is tangier and still high protein.
Do I have to chill it?
No. It is ready in 5 minutes. Chill 30 minutes if you want a thicker spoon, like the photo.
Why fold the chips by hand?
A blender chops them into gray dust. Folding keeps the specks you see in the photo.
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