Ingredients:

  • 2 cups (475 ml) Unsweetened Almond Milk (or other low-carb milk alternative)
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1/4 teaspoon Ground Cinnamon
  • 2–3 packets Zero-Calorie Sweetener (e.g., Stevia, Monk Fruit, Erythritol)
  • 1/2 cup (60 g) Vanilla or Unflavoured Whey Protein Isolate Powder
  • 1/4 cup (40 g) Whole Black or White Chia Seeds
  • 2 tablespoons (15 g) Ground Flaxseed Meal

Instructions:

  1. Combine Liquid Base: Pour the almond milk, vanilla extract, cinnamon, and sweetener into the mixing bowl or lidded container.
  2. Whisk Well: Whisk vigorously until the sweetener is fully dissolved and the mixture is uniform.
  3. Add Protein: Add the protein powder slowly to the liquid base while continuously whisking. This is crucial—adding it all at once will result in stubborn lumps.
  4. Achieve Smoothness: Whisk hard for 60–90 seconds until the mixture is perfectly smooth, resembling a thin milkshake. There should be no dry powder visible.
  5. Fold in Seeds: Gently stir in the whole chia seeds and the ground flaxseed meal using a spoon or spatula. Do not whisk aggressively at this stage.
  6. Initial Soak: Let the mixture rest for 5 minutes at room temperature. The chia seeds will begin to absorb liquid.
  7. Stir Again: After 5 minutes, stir the mixture thoroughly again to prevent the seeds from settling in a clump at the bottom.
  8. Portion and Chill: Divide the mixture evenly among the 4 individual serving pots. Cover the pots tightly.
  9. The Wait: Refrigerate for a minimum of 4 hours, or ideally, overnight. The pudding is ready when the texture is thick and gelatinous and the liquid is completely absorbed.