There are days when you want something sweet, creamy, and satisfying, but without a dozen ingredients or a blender that takes longer to clean than to use.

Enter the two-ingredient protein pudding, a smooth, rich dessert that doesn’t rely on Greek yogurt for texture or flavor. It’s quick, flexible, and ideal for anyone who wants a fast hit of protein without the tang that yogurt brings.

Below you’ll find how to make it, how to tweak it for different diets or cravings, and why it’s such a clever little recipe to keep in your routine.

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2-Ingredient Protein Pudding Without Greek Yogurt

Craving something sweet, creamy, and packed with protein—without any Greek yogurt? This 2-Ingredient Protein Pudding is your perfect solution.

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Prep Time 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 1 person

Calories 180 kcal

Equipment

• Medium mixing bowl
• Whisk or fork
• Measuring cup
• Spoon
• Optional: Blender (for ultra-smooth texture, especially with plant-based powders)

Ingredients

  

• 1 scoop Protein powder Use whey, casein, or plant-based depending on your preference.
• 1/2 cup Milk or alternative Choose regular, almond, soy, oat, or protein-enriched milk.

Instructions

 

• Add protein powder to a medium bowl.

  Choose a bowl that gives you enough room to whisk vigorously without splashing.
  
• Pour in half the milk.

  Begin mixing slowly with a whisk or fork until the protein starts to dissolve and thicken.
  
• Add the remaining milk gradually.

  Continue whisking until the pudding becomes smooth and creamy. Scrape the sides of the bowl to fully incorporate all powder.
  
• Chill.

  Let the pudding sit in the refrigerator for 10–15 minutes. This allows the protein to fully hydrate and thicken.
  
• Taste and adjust.

  Too thick? Stir in a splash more milk. Too thin? Add a small pinch of protein powder and whisk again.
  

Video

Notes

Cooking Tips

• For a thick, pudding-like texture, casein protein works best. It absorbs liquid slowly and creates a creamy consistency.
• Whey isolate is more fluid; reduce the milk slightly or chill longer to firm it up.
• Plant-based protein powders can be gritty—use a blender or add a bit more milk to smooth the texture.
• Want to enhance the flavor? Stir in a dash of vanilla extract, cocoa powder, or cinnamon.
• For sweetness, you can mix in stevia, honey, or maple syrup if your protein powder isn't already sweetened.

The Secret to the Perfect Texture

The trick to a pudding-like consistency lies in your protein powder. Different types absorb liquid differently.

A small whisk works wonders for avoiding clumps, but if your powder tends to lump, you can use a mini frother or shake it in a jar first, then let it sit in the fridge to set.

Flavors That Work Beautifully

Since the base recipe is simple, the flavor really depends on your protein powder. Here are combinations that never disappoint:

• Chocolate pudding: Chocolate whey with almond milk. Sprinkle a pinch of salt to enhance richness.
• Vanilla pudding: Vanilla casein with oat milk and a few drops of pure vanilla extract.
• Peanut butter pudding: Peanut butter protein powder with soy milk. Great topped with banana slices.
• Mocha pudding: Chocolate protein with coffee-flavored almond milk or a spoon of instant espresso.
• Coconut pudding: Vanilla protein with coconut milk and shredded coconut stirred in before chilling.

Optional Add-Ins (Still Keeping It Simple)

Even though the base uses only two ingredients, you can level it up slightly without complicating the prep. Here are optional add-ins that keep it under five minutes total work:

• 1 teaspoon cocoa powder for extra depth.
• A drizzle of nut butter for richness.
• Chia seeds for texture and fiber.
• A pinch of cinnamon or nutmeg.
• A spoon of sugar-free pudding mix to intensify flavor.

If you add dry ingredients, adjust with a bit more milk to keep the consistency right.

Making It Vegan or Dairy-Free

Many people skip Greek yogurt because of dairy, but protein pudding can still pack a strong nutritional punch without it.

For a vegan version , try:

Plant-based protein powders usually thicken more than whey, so you might need slightly more liquid than the base recipe calls for.

Nutrition Snapshot

Exact numbers will vary depending on the brand of protein powder and milk you use, but here’s an average estimate per serving:

That makes it a strong post-workout snack or even a light breakfast when paired with fruit.

How to Adjust the Texture Like a Pro

Texture is the soul of pudding. If yours ends up too thin or too stiff, here’s how to fix it instantly.

Too Thick?

• Add one tablespoon of milk at a time, stirring slowly.
• Whisk until it loosens but still holds its shape.
• Chill for another five minutes before serving.

Too Runny?

• Add a small pinch of protein powder and mix again.
• Alternatively, let it sit in the fridge longer, as cold helps it set.
• Using casein protein can also improve firmness next time.

Creative Serving Ideas

A protein pudding might start in a gym-friendly bowl, but it doesn’t have to stay there. Here are simple, fun ways to serve it:

• Layer it like a parfait: Alternate pudding and fruit or granola in a glass.
• Spread it on toast: Use it as a creamy topping for whole-grain or rice cakes.
• Freeze it: Pour into silicone molds for high-protein frozen bites.
• Blend leftovers: Add to a smoothie for extra creaminess and protein.
• Dessert jar: Top with crushed nuts or dark chocolate shavings for presentation.

It’s a dessert that easily plays the part of a snack, breakfast, or even recovery meal.

Flavor Boosting Without Adding Sugar

Many protein powders are sweet enough, but if yours leans neutral or earthy, try natural ways to enhance flavor:

• Mix in a teaspoon of cocoa or cacao powder.
• Use unsweetened almond milk and sweeten with a few drops of stevia or monk fruit.
• Add pure vanilla extract or a touch of almond extract.
• Sprinkle instant coffee granules for a mocha twist.

You can get creative while still keeping it health-conscious and sugar-free.

Storing and Meal-Prepping Tips

Protein pudding keeps surprisingly well, which makes it perfect for meal prep.

For weekly prep, make two or three batches using different protein powder flavors. It keeps your meals interesting and saves time later in the week.

Resolving Common Problems

Even simple recipes can have hiccups. Here’s how to fix the most common ones.

Lumpy Pudding

• Whisk slowly while adding liquid.
• Use room-temperature milk.
• If all else fails, give it a quick blend.

Too Sweet

• Switch to unsweetened milk or half the amount of protein powder.
• Add a bit of unsweetened cocoa to balance the sweetness.

Too Plain

• Add natural extracts or mix in a tablespoon of sugar-free pudding powder.

Why It Works Without Greek Yogurt

What gives the pudding its body is the combination of protein and liquid binding together. Protein powders, especially casein or plant-based ones, naturally absorb liquid and create a custard-like texture once chilled.

Greek yogurt adds thickness through dairy solids and lactic acid, but protein powder can mimic that same structure by coagulating slightly in milk. The result: a creamy texture without dairy tang or heaviness.

You also get more control over flavor. Some people find yogurt-based recipes too sour, but here, your pudding takes on the full character of the protein powder: chocolate, vanilla, peanut butter, cookies and cream, or whatever you like.

Quick Variations to Try

 

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A post shared by Bailey Campbell | Kelowna Foodie (@basicswithbails)

You can stay within the two-ingredient rule or add small tweaks for variety.

1. Chocolate Banana Protein Pudding

Mash half a ripe banana before mixing in your base. It adds natural sweetness and potassium.

2. Matcha Green Tea Pudding

Use vanilla protein and whisk in a teaspoon of matcha powder. Goes great with almond milk.

3. Cinnamon Roll Pudding

Add a touch of cinnamon and vanilla extract to vanilla casein powder. Sprinkle crushed walnuts on top.

4. Berry Blast

Blend a handful of frozen berries into your milk before mixing. It slightly thickens the mixture while giving it a natural fruity color.

Ideal Times to Eat It

You can enjoy it any time of day, but a few moments really make it shine:

• Post-workout: Quick recovery fuel with high protein and minimal prep.
• Afternoon slump: Keeps you full without relying on sugar.
• Evening dessert: Satisfies cravings without spiking blood sugar.
• Pre-breakfast snack: Helps balance hunger before your main meal.

Pairing it with fruit or a few almonds turns it into a complete mini-meal.

How to Choose the Right Protein Powder

Picking the right protein powder makes or breaks the recipe. Look for one that:

• Mixes easily with liquid (some are designed for smoothies and stay clumpy in pudding).
• Has a pleasant flavor you’d enjoy even on its own.
• Contains at least 20g of protein per scoop.
• Has minimal sugar or artificial additives if you want a cleaner snack.

Shortcuts You Can Take

If you’re making pudding after a workout or late at night, you can skip a few steps and still get a great result.

• Use a shaker bottle: Add protein powder and milk, shake until smooth, then refrigerate for 10–15 minutes.
• Use instant pudding mix: Combine one scoop protein powder with a spoon of sugar-free instant pudding mix for a richer texture.
• Use cold brew instead of milk for a caffeine boost.

You don’t need fancy tools, just consistency in measuring and chilling time.

FAQs

Final Thoughts

Making a protein pudding without Greek yogurt is one of those tiny kitchen wins that feels bigger than it should.

Two ingredients, five minutes, and you’ve got something that looks like dessert but works like a protein shake. It’s forgiving, flexible, and surprisingly satisfying for how little effort it takes.

Once you get comfortable with the base, it becomes a blank canvas for any flavor or topping you want. Whether you’re chasing post-gym recovery or just want a healthier way to handle cravings, this pudding earns a spot in your weekly rotation.