Prep your base: In a mixing bowl or blender, add 1 cup Greek yogurt, 1 scoop (25–35 g) cookies and cream or vanilla protein powder, 1/3 cup unsweetened almond milk, 1/2 teaspoon vanilla extract, and a small pinch of salt.

Sweeten to taste: Add 1–2 tablespoons of your preferred sweetener. Start small, blend, and taste. Different protein powders have different sweetness levels.

Optional richness: If you want a silkier texture, blend in 1–2 tablespoons light cream cheese. This mimics the creaminess of traditional pudding.

Thicken if needed: For an extra firm set, sprinkle 1/2 teaspoon unflavored gelatin over 1 tablespoon cold almond milk. Let it bloom for 3–5 minutes, then warm gently in the microwave for 10–15 seconds until dissolved. Blend it into the pudding. Alternatively, stir in 1 teaspoon chia seeds.

Blend until smooth: Use a blender or whisk vigorously by hand until the mixture looks glossy and creamy. Scrape the sides to avoid dry pockets of powder.

Crush the cookies: Place 2–3 low-carb chocolate sandwich cookies in a bag and crush lightly with a rolling pin or the bottom of a cup. Aim for a mix of small chunks and fine crumbs.

Fold, don’t blend: Gently fold the cookie crumbs into the pudding. Keep a few crumbs for topping. Folding keeps the “cookie bites” intact and gives that classic cookies-and-cream feel.

Chill to set: Spoon into 2–3 small jars or bowls. Cover and refrigerate for at least 45–60 minutes (2–3 hours for a firmer set). The flavor mellows and deepens as it chills.

Finish and serve: Top with a dollop of whipped cream, a sprinkle of cookie crumbs, and a few dark chocolate shavings if you like. Serve cold.