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Low Carb Blueberry Protein Pudding - Creamy, Satisfying, and Simple

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Blueberries (fresh or frozen): 1 cup. Fresh tastes bright; frozen gives a deeper color.
  • Plain Greek yogurt (2% or full-fat) or low-fat cottage cheese: 3/4 cup.
  • Vanilla or unflavored whey or plant-based protein powder: 1 scoop (about 25–30 g).
  • Unsweetened almond milk (or any low-carb milk): 1/4–1/3 cup, to blend.
  • Chia seeds: 1 tablespoon, for natural thickening and fiber.
  • Sweetener to taste (stevia, monk fruit, or erythritol): start with 1–2 teaspoons equivalent.
  • Vanilla extract: 1/2 teaspoon, for warmth and roundness.
  • Pinch of salt: enhances flavor and balances sweetness.
  • Lemon zest or juice (optional): 1/2 teaspoon zest or 1 teaspoon juice for brightness.
  • Toppings (optional): extra blueberries, unsweetened coconut flakes, chopped nuts, or a dollop of yogurt.

Method
 

  1. Blend the base: Add blueberries, Greek yogurt (or cottage cheese), protein powder, almond milk, vanilla, sweetener, and a pinch of salt to a blender. If using lemon zest or juice, add it now.
  2. Adjust sweetness and thickness: Blend until silky. Taste and add more sweetener if needed. If it’s too thick, splash in more almond milk; too thin, add a teaspoon more protein powder and blend again.
  3. Add chia for body: Sprinkle in chia seeds and blend on low for 10–15 seconds to distribute without over-pulverizing.
  4. Let it set: Pour into jars or bowls. Chill for at least 20–30 minutes to thicken. For an extra-firm pudding, chill 1–2 hours.
  5. Garnish and serve: Stir, then top with a few blueberries or a pinch of coconut flakes for texture. Enjoy cold.