With affordable, nutritious, and delicious meals the whole family can enjoy!

Maple Mocha Cheesecake Protein Pudding

Stop the scrolling and check out this 21.7 grams of protein Maple Mocha Cheesecake Protein Pudding! 

This will be a perfect breakfast or after-workout snack this week and weekend! It tastes just like a delicious mapley, mochay, cheesecake and I can’t get enough of it. I’m guessing you won’t be able to either! 

This little dish comes together in a matter of minutes so you can easily prep snacks or breakfast for the week. I used mini chocolate chips for the topper on mine, but you could also use nothing, crumbled graham crackers, vanilla wafers, or some dried coconut if you want to change things up! 

These containers will also make your life 1000% easier. They are the perfect size for snacks and the lids are leak proof and air tight so food stays fresh in them. They make packing snacks on the go so easy and it into any lunch box (kids included, mine can’t take glass containers to school so these are amazing and perfect for little hands with the way the lids fit!).

This is the easiest snack you are going to want to make over and over and over! I used the @nlaforher Chocolate Eclair protein powder. It is my favorite to make recipes with and it tastes so good with the coffee mixed in! 

The macros I calculated are:

Calories 264 Protein 21.7 grams Carbs 24.4 grams Fat 8.5 grams

These will change with the actual ingredients you use but it should be close!

Maple Mocha Cheesecake Protein Pudding

Print Recipe
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 1 cup low-fat cottage cheese
  • 1 cup chocolate eclair protein powder
  • 3/4 cup almond flour
  • 1/4 cup oat flour or finely ground oats
  • 1/4 cup Greek yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 -2 T instant coffee
  • 1/2 teaspoon salt
  • 1/4 cup almond milk adjust for consistency

Method
 

  1. In a blender or food processor, blend the cottage cheese until smooth and creamy. Add milk if needed to make the blender work.
  2. In a large bowl, combine the blended cottage cheese, Greek yogurt, maple syrup, and vanilla extract. Mix well.
  3. Add the vanilla protein powder, almond flour, oat flour, instant coffee, and salt to the wet ingredients. Stir until well combined.
  4. Gradually add more almond milk to the mixture until it reaches a thick but spreadable consistency if needed.
  5. Pour into single serving containers, I used 2/3 cup per container.
  6. Refrigerate until ready to use. Best if eaten in 4 days.