High-Protein Peanut Butter Chocolate Chip Pudding
Creamy peanut butter pudding studded with chocolate chips — a 5-minute high-protein dessert that tastes like a treat
This is a quick, no-cook high-protein pudding made with Greek yogurt, peanut butter, and a scoop of protein powder. Softened with a little sweetener and finished with sugar-free chocolate chips, it delivers 18 g of protein and only 5 g net carbs per serving.
Ready in 5 minutes, completely sugar-free, and perfect for a post-workout snack or late-night craving that still fits your macros.
Why you’ll love this pudding
- 18g protein per serving — dessert that fuels you
- Only 5g net carbs and fully sugar-free
- Ready in just 5 minutes
- No cooking required
- Creamy peanut butter + chocolate chip flavor
- Perfect for meal prep or instant cravings
Health notes
- High protein: Greek yogurt and protein powder create a satisfying base.
- Low carb: Natural peanut butter and sugar-free chocolate chips keep net carbs low.
- Sugar-free: No added sugar — just clean peanut butter and chocolate flavor.
- Satisfying: The combination of protein and healthy fats helps crush sweet cravings.
Key element — thick Greek yogurt
Use a thick, strained Greek yogurt. Thin yogurt makes a runnier pudding. The thickness is what gives this the classic spoonable, almost mousse-like texture.
Ingredients
Pudding base
- 1 cup plain nonfat or low-fat Greek yogurt (thick style)
- 2–3 Tbsp natural peanut butter (no sugar added)
- 1 scoop (about 25–30g) vanilla or peanut butter protein powder
- 1–2 Tbsp sugar-free sweetener (erythritol, allulose, or monk fruit), to taste
- ½ tsp pure vanilla extract
- Pinch of salt
- 1–2 Tbsp milk of choice (only if needed for consistency)
Mix-ins & topping
- 2–3 Tbsp sugar-free chocolate chips (mini preferred)
- Optional: extra peanut butter drizzle
- Optional: dusting of cocoa powder or cinnamon
Optional richer version
- 1–2 oz cream cheese, softened
- or 1–2 Tbsp heavy cream
Swaps
- Dairy-free: Use thick coconut yogurt and a plant-based protein powder.
- Almond butter: Swap peanut butter for almond or cashew butter.
- Extra chocolate: Add a teaspoon of unsweetened cocoa powder to the base.
- Higher protein: Add an extra half-scoop of protein powder.
Instructions
| 1 | Mix the base. In a medium bowl combine the Greek yogurt, peanut butter, protein powder, sweetener, vanilla, and salt. If using cream cheese or heavy cream, add it now. |
| 2 | Blend until smooth. Stir or whisk until completely smooth and thick. Add a tiny splash of milk only if the mixture is too stiff. |
| 3 | Fold in chocolate chips. Gently fold in most of the sugar-free chocolate chips, reserving a few for the top. |
| 4 | Portion and finish. Spoon into 2 small bowls or ramekins. Top with the remaining chocolate chips and an optional peanut butter drizzle or dusting of cocoa. |
| 5 | Serve. Enjoy immediately or chill for 10–15 minutes if you prefer it colder and slightly firmer. |
Pro tips
- Use thick Greek yogurt for the best texture — thinner yogurts make a looser pudding.
- Natural peanut butter (oil on top) gives better flavor than sweetened versions.
- Mini sugar-free chocolate chips distribute more evenly than larger ones.
- If the pudding is too soft, stir in a little more protein powder and chill briefly.
- These keep well in the fridge for a couple of days — perfect for meal prep.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Net carbohydrates | 5g |
| Total carbohydrates | 8g |
| Fiber | 3g |
| Total fat | 22g |
| Sodium | 140mg |
Estimates based on nonfat Greek yogurt, whey protein, and natural peanut butter. Exact numbers vary with protein powder brand and peanut butter amount.
Variations
Extra chocolate
Add 1 tsp unsweetened cocoa powder to the base and top with extra sugar-free chocolate chips.
Peanut butter cup
Swirl a little extra peanut butter on top and finish with a sprinkle of chopped peanuts.
Extra light
Fold in a few tablespoons of sugar-free whipped cream for an airier texture.
Almond version
Swap peanut butter for almond butter and use sugar-free dark chocolate chips.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Covered; best within 2 days for optimal texture |
| Freezer | Up to 1 month | Freeze in individual portions; thaw in the fridge |
| Meal prep | Up to 3 days | Portion into jars for grab-and-go desserts |
FAQ
Test your knowledge
5 quick questions about this peanut butter chocolate chip pudding
1. Protein per serving?
2. Net carbs per serving?
3. What gives the best texture?
4. About how long does this take?
5. Best way to serve it?
