High Protein Banana Pudding

5 from 4 votes
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Craving a guilt-free treat? Dive into this easy protein-packed banana pudding featuring cottage cheese. This is the perfect dessert to satisfy your sweet tooth and can easily be tailored to be low-carb and gluten-free!

Protein Banana Pudding in a cup topped with whipped cream and crushed wafers
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What Makes This Recipe Great?

If youโ€™ve tried my Healthy Banana Split Dilly Bars, you know how much I love a good healthier dupe recipe! Today, Iโ€™m introducing my healthier Protein Banana Pudding recipe! This recipe is made with a base of cottage cheese mixed with maple or sugar free syrup, protein powder, banana pudding mix, vanilla extract and an optional banana and then blended together. Topped with whipped cream, crushed vanilla wafers and a banana slice.

As a southern girl, banana pudding runs through my blood. This recipe is a homage to the classic dessert, infused with a healthier twist that doesn’t compromise on flavor.

an overhead shot high protein Banana Pudding in a cup topped with whipped cream and crushed wafers

Ingredients

Full measurements located in the recipe card at the end of the post.

  • cottage cheese: I used 2% low-fat, but full-fat works great also.
  • vanilla protein powder
  • banana pudding mix:ย I used Keto Simply Delish, which is a healthier brand with better ingredients.
  • maple or sugar-free syrup: Maple syrup is great if your not low carb. A great low-carb option is Lakanto Sugar Free Maple Syrup.
  • vanilla extract
  • banana optional: If you are not low carb, add a half of banana. If you’re low-carb, remove. For more banana flavor, you can add 1/4 tsp banana extract.
  • milk: cream, coconut, or almond milk works.
  • wafers: For low-carb use High Key Wafers and for gluten-free sub Simple Mills crushed Sweet Thins graham crackers.
  • whipped topping
ingredient shot

Step By Step

  • Blend: Add the cottage cheese to a high-speed blender and blend until smooth. Once smooth, combine the rest of the pudding ingredients and blend again until smooth. If the mixture is too thick, add milk gradually until you achieve the desired consistency. Start with a tablespoon of milk and increase as needed until you reach your preferred texture.
  • Build Pudding Cups: In two glasses, layer crushed wafers at the bottom, followed by a tablespoon of whipped topping and banana pudding. Repeat the layers, finishing with whipped topping, crushed wafers, and a slice of banana on top.
step by step photos

Protein Banana Pudding

Expert Tips

  • Blending: Use a high-speed blender to ensure all ingredients are thoroughly blended. This helps break down any lumps and creates a smoother consistency. I also tested this with a food processor and it didn’t get as smooth. A high-speed blender is a MUST to get that silky consistency.

Dietary Substitutions

  • Low Carb Option: remove the banana, sub High Key low-carb wafers for regular wafers and use sugar free syrup in place of maple syrup.
  • Gluten-Free Option: make recipe as is and use Simple Mills Sweet Thins in place of regular wafers.
  • Dairy-Free Option: Sub your favorite dairy-free yogurt in place of cottage cheese, use dairy-free whipped topping, dairy-free milk and use Simple Mills Sweet Thins in place of regular wafers.

Storage

  • Transfer the pudding to an airtight container or cover with a lid. Refrigerate for 3-4 days.
  • Before serving leftover pudding, give it a quick stir to redistribute any separated ingredients, and enjoy it chilled for the best taste and texture.
an overhead shot of the high protein banana pudding
How to get the protein banana pudding extra smooth?

Blend Thoroughly: Use a high-speed blender to ensure all ingredients are thoroughly blended. This helps break down any lumps and creates a smoother consistency.

Blend in Stages: Add ingredients to the blender in stages, starting with the cottage cheese and liquid ingredients. Blend until smooth before adding other ingredients like protein powder and banana pudding mix.

Can I use Greek yogurt in place of cottage cheese?

Yes, it is a 1:1 swap but you may not need to add milk to thin out.

Can I make this dairy-free?

For sure! To make this dairy-free sub your favorite dairy-free yogurt in place of the cottage cheese, use dairy-free whipped topping, dairy-free milk and Simple Mills Sweet Thins in place of regular wafers.

How to make this low carb?

Remove the banana, sub High Key low-carb wafers for regular wafers and use sugar free syrup in place of maple syrup.

a spoon being dipped in the banana pudding

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High Protein Banana Pudding

5 from 4 votes
Craving a guilt-free treat? Dive into this easy protein-packed banana pudding featuring cottage cheese. This is the perfect dessert to satisfy your sweet tooth and can easily be tailored to be low-carb!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings

Ingredients  

  • 2 cups cottage cheese
  • 1/4 cup vanilla protein powder
  • 2 1/2 tbsp banana pudding mix I used Simply Delish (better ingredients)
  • 1-2 tbsp maple or sugar-free syrup
  • 1 tsp vanilla extract
  • 1/2 banana optional (remove for low carb)
  • 1-2 tbsp milk, plant-based or regular to thin if needed

Topping

  • 2 tbsp crushed wafers see notes for dietary subs
  • 1/4 cup whipped topping (remove for low carb)
  • banana slices optional

Instructions 

  • Blend: Add the cottage cheese to a high-speed blender and blend until smooth. Once smooth, combine the rest of the pudding ingredients and blend again until smooth. If the mixture is too thick, add milk gradually until you achieve the desired consistency. Start with a tablespoon of milk and increase as needed until you reach your preferred texture
  • Build Pudding Cups: In two glasses, layer crushed wafers at the bottom, followed by a tablespoon of whipped topping and banana pudding. Repeat the layers, finishing with whipped topping, crushed wafers, and a slice of banana on top.
  • Serving: For optimal flavor, enjoy this dessert chilled. Letting it sit overnight enhances the flavors and makes it so much better! Transfer the pudding to an airtight container or cover with a lid. Refrigerate for 3-4 days.

Notes

  • Blending: Use a high-speed blender to ensure all ingredients are thoroughly blended. This helps break down any lumps and creates a smoother consistency. I also tested this with a food processor and it didn’t get as smooth. A high-speed blender is a MUST to get that silky consistency.
  • Low Carb Option: remove the banana, sub High Key low-carb wafers for regular wafers and use sugar free syrup in place of maple syrup.
  • Gluten-Free Option: make the recipe as is and use Simple Mills Sweet Thins in place of regular wafers.
  • Dairy-Free Option: Sub your favorite dairy-free yogurt in place of cottage cheese, use dairy-free whipped topping, dairy-free milk and use Simple Mills Sweet Thins in place of regular wafers.
  • Storage: Transfer the pudding to an airtight container or cover with a lid. Refrigerate for 3-4 days. Before serving leftover pudding, give it a quick stir to redistribute any separated ingredients, and enjoy it chilled for the best taste and texture.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 8g | Protein: 40g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 46mg | Sodium: 1081mg | Potassium: 282mg | Sugar: 7g | Vitamin A: 100IU | Calcium: 237mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




6 Comments

  1. Ashley McCrary says:

    5 stars
    This protein banana pudding taste so close to the real thing. I love it.

  2. Melanie M says:

    5 stars
    This recipe is insane – if you like banana pudding, you HAVE to make this

    1. Ashley McCrary says:

      This is so great to hear. I am so glad you enjoyed it

  3. Jean Marie says:

    5 stars
    This was so amazing! I halved the recipe because I wanted to make sure I liked it, wish I wouldโ€™ve just done the full recipe. Iโ€™ll definitely be making this again!

  4. Jeanie says:

    5 stars
    This was so amazing! I halved the recipe because I wanted to make sure I liked it, wish I wouldโ€™ve just done the full recipe. Iโ€™ll definitely be making this again!

    1. Ashley McCrary says:

      So happy to hear this! Thank you Jeanie