High Protein Low Carb Banana Cream Protein Pudding - Smooth, Satisfying, and Easy

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Prep Time 10

Total Time 10

Servings: 2 servings

Banana: 1 small ripe banana (about 3–4 ounces peeled). You’ll use half to keep carbs in check.
Plain Greek yogurt: 1 1/2 cups (2% or nonfat). Thick and tangy works best.
Vanilla whey or casein protein powder: 1 scoop (25–30g). Casein yields a thicker pudding; whey is lighter.
Light cream cheese or cottage cheese: 2 ounces. Adds body and creaminess.
Unsweetened almond milk: 1/4 to 1/2 cup, as needed for blending.
Banana extract: 1/2 teaspoon (optional but recommended for bigger banana flavor).
Vanilla extract: 1/2 teaspoon.
Sweetener of choice: To taste (allulose, stevia, monk fruit, or erythritol blend).
Sea salt: A pinch, to balance the sweetness.
Sugar-free whipped topping or light whipped cream: Optional for serving.
Low carb vanilla wafers or almond flour cookie crumbles: Optional garnish for “banana cream pie” vibes.

Prep the banana: Slice half of the banana and set the rest aside for garnish or another use. Using half keeps carbs modest while still delivering flavor.
Load the blender: Add Greek yogurt, protein powder, cream cheese (or cottage cheese), sliced banana, 1/4 cup almond milk, banana extract, vanilla extract, sweetener, and a pinch of salt.
Blend until silky: Start on low, then increase to high for 20–30 seconds. Scrape down the sides if needed. If it’s too thick to blend, add almond milk 1 tablespoon at a time.
Taste and adjust: Add more sweetener for sweetness, more banana extract for flavor, or a splash more milk for a looser texture. For extra thickness, blend in a few ice cubes or a teaspoon of chia seeds.
Chill: Spoon into 2–3 small jars or bowls. Cover and chill for 30–60 minutes to set and deepen the flavor.
Serve: Top with a small swirl of sugar-free whipped topping, a few thin banana slices if you have room for the carbs, and a crumble of low carb vanilla cookies for crunch.