👩🍳 Instructions
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1
In a blender or food processor, combine cocoa powder, protein powder, xanthan gum, sweetener, and salt. Pulse several times until well combined.
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2
Add the softened cream cheese to the dry ingredients. Pulse until the cream cheese is broken down and partially incorporated.
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3
With the blender running on low, slowly pour in the cold almond milk and vanilla extract. Blend for 1-2 minutes until the mixture is completely smooth and thick, with no lumps.
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4
Pour the pudding into four individual ramekins or a single serving bowl. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
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5
Refrigerate for at least 2-3 hours, or ideally overnight, allowing the pudding to set and flavors to deepen. Serve chilled.
💡 Notes
For a dairy-free option, use dairy-free cream cheese. Adjust sweetener to your preference. This pudding benefits greatly from overnight chilling for optimal texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
28g
Total Fat
18g
Saturated Fat
10g
Carbs
6g
Fiber
3g
Sugar
1g
Sodium
320mg
Cholesterol
55mg
