High-Protein Chocolate Pudding (Made with Eggs!)

by | Jun 29, 2026 | Desserts, Healthy Cooking, Recipes | 0 comments

If I told you this thick, fudgy chocolate pudding was made with boiled eggs, would you believe me? Neither did I — until I tasted it. There is zero egg flavor here. What you get is a rich, creamy, spoon-licking chocolate pudding that just happens to be loaded with protein.

Chocolate Pudding

If I told you this thick, fudgy chocolate pudding was made with boiled eggs, would you believe me? Neither did I — until I tasted it. There is zero egg flavor here. What you get is a rich, creamy, spoon-licking chocolate pudding that just happens to be loaded with protein.
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Prep Time 5 minutes
Total Time 1 day
Servings: 3 people
Course: Dessert
Cuisine: Gluten Free
Ingredients Equipment Method Video Notes

Ingredients
  

  • 5-6 Boiled Eggs peeled
  • 6 Tbs Raw cocoa powder
  • 1/3 cup Almond Milk unsweetened
  • 1/4 cup Maple Syrup organic
  • Splash Vanilla extract or Vanilla paste
  • Pinch salt

Equipment

  • 1 Vitamix or High Speed Blender
  • 1 Spatula
  • 1 Tablespoon
  • 1/3 Measuring Cup
  • 1/4 Measuring Cup

Method
 

  1. Add the boiled eggs, cocoa powder, almond milk, maple syrup, vanilla, and salt to a high-speed blender.
  2. Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed. Give it an extra few seconds to make sure there are no bits of egg white left — you want it silky.
  3. Taste and adjust: add a little more maple syrup for sweetness or a splash more almond milk to loosen it.
  4. Spoon into small jars or bowls. Put in the fridge for 1-2 hours, or chill overnight. It tastes better the longer it sits.

Notes

  • Store covered in the fridge for up to 3 days.
  • Top with berries, a dollop of whipped cream or coconut cream, or a sprinkle of flaky salt.

Tried this recipe?

Let us know how it was!

This is the kind of dessert I love keeping in the fridge, and I am addicted to: it comes together in one blender, uses simple real-food ingredients, and has no refined sugar. The eggs do all the heavy lifting — they give the pudding its silky, custard-like body and pack it with protein, so a little bowl actually keeps you satisfied. Cocoa powder and a touch of maple syrup turn it into the chocolate fix you reach for after dinner without the sugar crash. Trust me on this one.

It’s naturally gluten-free, refined-sugar-free, and endlessly easy to adjust. Want it sweeter? Add a little more maple. Want it dairy-free? It already is. Make a batch, spoon it into little jars, let it sit for an hour or two (the best when sits overnight) and you’ve got grab-and-go dessert (or a sneaky high-protein breakfast) for the week.

Why You’ll Love It

  • High in protein — thanks to the eggs, it’s a dessert that actually fills you up.
  • No refined sugar — sweetened only with maple syrup.
  • One blender, ~5 minutes — no cooking, no stovetop pudding-stirring.
  • Naturally gluten- and dairy-free.
  • You truly cannot taste the eggs.

A Quick Note on the Eggs

Use eggs that are fully hard-boiled and peeled. For the smoothest, most pudding-like texture, a high-speed blender really does make the difference, I used a Vitamix — blend a little longer than you think you need to, and use a spatula to scrape down the sides. Blend it until it’s completely silky with no flecks of egg white. If you’re nervous about eating eggs that aren’t piping hot, just be sure they’re freshly boiled and well-chilled, and enjoy the pudding within a couple hours.