High-Protein Vanilla Chocolate Chip Pudding
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.
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.
Ingredients
Pudding (6 cups)
- 2 cups (450g) cottage cheese (2% or 4%)
- 2 scoops (60g) vanilla whey protein
- 1/3 cup heavy cream or unsweetened almond milk
- 2 Tbsp powdered allulose or monk fruit
- 1 1/2 tsp vanilla extract
- Pinch of salt
- 1/3 cup sugar-free mini chocolate chips
Swaps
- 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.
Instructions
| 1 | 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. |
| 2 | Check. If you still see curds, blend 15 seconds more. The pudding should look pale and silk, like the photo. |
| 3 | Fold. Pour into a bowl. Stir in the mini chips by hand so they stay whole and speckled, like the spoon in the photo. |
| 4 | Portion. Spoon into 6 small glasses or mugs. Smooth the tops. |
| 5 | Serve or chill. Eat now for a soft pudding, or refrigerate 30 minutes for a thicker scoop. Keep cold. |
Pro 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.
Nutrition
| Nutrient | Per cup (1 of 6) |
|---|---|
| Calories | 220 |
| Protein | 22g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 10g |
| Sodium | 280mg |
Estimates with 2% cottage, vanilla whey, and sugar-free mini chips. Regular chips will raise carbs.
Variations
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
| Method | Time | Notes |
|---|---|---|
| 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 |
FAQ
Test your knowledge
5 quick questions about this pudding
1. Protein per cup?
2. Net carbs per cup?
3. How many cups in a batch?
4. When do you add the chocolate chips?
5. Why blend 45 to 60 seconds?
