High Protein Low Carb Mocha Protein Pudding - Creamy, Coffee-Rich, and Satisfying

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Prep Time 10

Total Time 10

Servings: 2 servings

1 cup unsweetened Greek yogurt (2% or nonfat)
1 scoop (25–30 g) chocolate or mocha whey or casein protein powder
2 tablespoons unsweetened cocoa powder
2–4 tablespoons unsweetened almond milk (or milk of choice), more as needed
1–2 teaspoons instant espresso powder or instant coffee (to taste)
1–2 tablespoons granular or liquid zero-calorie sweetener (erythritol, allulose, or stevia blend), to taste
1/2 teaspoon vanilla extract
Pinch of fine salt
Optional thickeners and add-ins: 1–2 teaspoons chia seeds or ground flaxseed for extra thickness
1 tablespoon sugar-free chocolate chips or cocoa nibs for texture
2 tablespoons cottage cheese (blended) for extra protein and creaminess
Whipped cream (sugar-free) or a dusting of cocoa for serving

In a medium bowl, whisk the Greek yogurt until smooth and creamy.
Stir in the protein powder and cocoa powder. It may look thick and slightly dry at first—this is normal.
Sprinkle in the instant espresso or coffee, sweetener, vanilla, and a pinch of salt. Mix to combine.
Add almond milk, 1 tablespoon at a time, whisking until the pudding reaches a thick, spoonable consistency. Aim for a texture slightly looser than frosting and thicker than yogurt.
Taste and adjust. Add more sweetener if you prefer a sweeter pudding, or a little more coffee for a stronger mocha vibe.
For extra thickness and fiber, stir in chia seeds or ground flaxseed. Let the mixture sit for 5–10 minutes to thicken further.
Fold in any optional add-ins like sugar-free chocolate chips or cocoa nibs.
Transfer to serving cups, cover, and chill for at least 30–60 minutes for best texture. The pudding will set and become silkier.
Serve with a small dollop of whipped cream or a light dusting of cocoa. Enjoy cold.