Ingredients
Scale
- 2 cups low-fat or 2% cottage cheese
- 1/4 cup unsweetened cocoa powder
- 2–3 tablespoons maple syrup, honey, or a keto-friendly sweetener
- 1 teaspoon pure vanilla extract
- 1 scoop chocolate protein powder (optional, for extra protein)
- A pinch of sea salt
- Optional toppings: Fresh berries, dark chocolate chips, or crushed nuts
Instructions
- Place the cottage cheese, unsweetened cocoa powder, sweetener of your choice, vanilla extract, and a pinch of sea salt into a high-speed blender or a food processor. If you are using protein powder for an extra boost, add it at this stage as well. Ensure that the cottage cheese is cold from the fridge to help maintain a thick consistency.
- Pulse the mixture a few times to incorporate the powder, then blend on high speed for 30 to 60 seconds. You want to keep blending until the “curds” of the cottage cheese completely disappear. The result should be a glossy, silky-smooth pudding that looks identical to traditional chocolate mousse. Stop and scrape down the sides of the blender if necessary to ensure every bit is processed.
- While you can eat this immediately, the texture improves significantly if you let it chill. Transfer the pudding into small ramekins or airtight jars. Place them in the refrigerator for at least 30 minutes. This allows the cocoa to fully hydrate and the pudding to set into a thicker consistency. Before serving, top with your favorite garnishes like fresh raspberries or a sprinkle of sea salt.
- Cook Time: 5 minutes