This protein pudding might just be my new favorite way to fool myself into thinking I’m eating dessert while actually being kind to my body. I mean, come on—rich, creamy, and it doesn’t send your blood sugar into a tailspin? Count me in. I whipped it up one lazy Sunday with nothing in the fridge but Greek yogurt and cocoa powder. It was either this or a questionable jar of olives. I chose wisely. The best part? It doesn’t feel like you’re making a ‘healthy recipe’—no sad spoonfuls or weird aftertastes. Just smooth, chocolatey bliss in a bowl. And the prep? Practically nonexistent. You mix, stir, and let it chill. Honestly, I’ve spent more time deciding what to watch on Netflix. This fits right in with all my favorite sweet easy recipes. You can dress it up or down—toss on berries, shave some dark chocolate over the top, or eat it straight from the mixing bowl like a goblin (no judgment).

1) Key Takeaways
2) Easy Protein Pudding Recipe
3) Ingredients for Protein Pudding
4) How to Make Protein Pudding
5) Tips for Making Protein Pudding
6) Making Protein Pudding Ahead of Time
7) Storing Leftover Protein Pudding
8) Try these Desserts next!
9) Protein Pudding
10) Nutrition

1) Key Takeaways

This protein pudding recipe is one of the best sweet easy recipes for a guilt-free dessert.
Made with Greek yogurt and protein powder, it delivers serious chocolate flavor without the crash.
You can prep this pudding in just 5 minutes with minimal effort—no fancy tools required.
Customize the toppings to suit your cravings—berries, nut butter, or even a sprinkle of chocolate chips.
Stores well in the fridge and gets even thicker the longer it sits—perfect for make-ahead snacks.

2) Easy Protein Pudding Recipe

Let’s not overthink this—some of the best recipes come from improvising with what you’ve got. That’s exactly how this protein pudding made it into my weekly sweet easy recipes lineup. I found myself poking through the fridge one afternoon with a craving for dessert and very few options. So I mixed Greek yogurt with cocoa and protein powder and crossed my fingers.

Turns out, this mix hits all the marks: it’s smooth, chocolatey, creamy, and totally satisfying. We’re not reinventing the wheel here—we’re just making something that feels indulgent but actually supports your goals. And you don’t need a blender or stove, just a spoon and a bowl. That’s what I love about this kind of recipe. You can make it during a lunch break or right before bed when you need something sweet and quick.

What really makes this shine is how versatile it is. You can flavor it up, pile on toppings, or keep it simple. It fits into all kinds of easy healthy recipes and gives you dessert without the drama. Simple, delicious, done.

3) Ingredients for Protein Pudding

Greek Yogurt: This is the base that gives the pudding its thick, creamy body. I use non-fat Greek yogurt, but if you’ve got full-fat or flavored, that works too. It’s what makes this recipe feel like real dessert with a healthy twist.

Chocolate Protein Powder: This adds flavor and makes the pudding more satisfying. If you use whey, the texture will be smooth. If you use plant-based, expect it to be a little thicker. Pick a brand you like because this flavor carries through.

Unsweetened Cocoa Powder: This adds deep chocolate richness. It blends in well with the protein powder and yogurt, making every bite taste like fudge frosting.

Milk (any kind): You only need a splash to loosen it up. Almond milk, oat milk, dairy milk—whatever’s in your fridge will work. Just don’t skip it or you’ll end up with cement.

Sweetener: I go for a little stevia or a drizzle of honey, depending on my mood. Taste it before you add too much—you can always stir in more, but you can’t take it out.

Optional Toppings: Berries, chopped nuts, peanut butter, or shaved chocolate. This is where you make it your own. Sometimes I go classic with bananas. Other times? I get wild with a spoonful of cookie butter.

4) How to Make Protein Pudding

Step 1. Scoop the Greek yogurt into a bowl. You want a medium one so there’s space to stir without flinging chocolate everywhere.

Step 2. Add your chocolate protein powder, cocoa powder, and milk. Stir it with a spoon or a fork until it looks like smooth chocolate mousse. This takes a minute—be patient with it.

Step 3. Taste it. Seriously. This is where you add your sweetener. If it’s too tangy, add more sweetener until it feels right. Don’t overshoot it—this isn’t cake frosting.

Step 4. Let it chill. I like to pop it in the fridge for 15–20 minutes. It thickens up and gets that pudding vibe going. If you don’t want to wait, you can eat it right away too.

Step 5. Top it with whatever makes you happy. Fresh berries, dark chocolate curls, crushed almonds, or nothing at all—it’s up to you. I’ve even eaten it with a graham cracker as a spoon.

5) Tips for Making Protein Pudding

Don’t skip the cocoa. It might seem redundant with the chocolate protein powder, but the cocoa gives it that deep, dessert-like flavor. Without it, it’s just sweet protein fluff. We’re after something closer to chocolate mousse.

If you use a grainy protein powder, blend the mixture. I know I said no tools, but a quick blend can make gritty powders smooth. Or use a whisk and stir a little longer to get the job done by hand. I do this when I’m not feeling the blender cleanup afterward.

Let it sit. The longer it chills, the thicker and creamier it gets. If you’re prepping ahead, this becomes one of the best easy make-ahead desserts you’ll want to keep stocked in the fridge. That’s why I call it one of my go-to sweet easy recipes for weekday treats.

6) Making Protein Pudding Ahead of Time

I like to prep this protein pudding the night before and keep it in the fridge for the next day’s snack. That way, it thickens up just the way I like it. It’s kind of like letting cake batter chill, except it’s ready to eat straight from the bowl.

Just stir everything together, transfer it to a sealed container, and forget about it for a while. It’ll be cool, rich, and perfect by the time you’re ready. That makes it one of those healthy and easy recipes that doesn’t feel like a chore to make.

If you’re meal prepping, it’s great to make a few jars at once. Use small containers or repurpose old glass yogurt jars. I do this on Sundays and have snacks lined up through Wednesday. Boom—less stress, more chocolate.

7) Storing Leftover Protein Pudding

Store any extra pudding in an airtight container in the fridge. It’ll last up to three days, and honestly, it might taste better on day two. The texture gets thicker and smoother over time, kind of like ganache.

Don’t freeze it. The yogurt doesn’t thaw well and you’ll end up with a weird, separated mess. Trust me, I tried. If you want to make a big batch, stick to storing it in the fridge and eat it within a few days.

One of the best things about this recipe is how low-effort it is. Make it once, and you’ll always have something chocolatey to look forward to. It beats standing in line at the store for packaged snacks. Plus, you control what goes in it—no weird ingredients, no sugar crash.

8) Try these Desserts next!

9) Protein Pudding