Low Carb Blueberry Cottage Cheese Pudding is a thick, creamy dessert made with blended cottage cheese, Greek yogurt, and blueberries, delivering 18g of protein and just 7g of total carbs per serving, with 5 minutes of prep.
Summarize & Save This Recipe On
Jump To:
- What Is Blueberry Cottage Cheese Pudding?
- Ingredients for Low Carb Blueberry Cottage Cheese Pudding
- Step by step instructions
- How to make low carb blueberry cottage cheese pudding?
- Recipe Tips
- Macros per serving
- Variations and Swaps
- Storage
- Frequently Asked Questions
- Other low carb dessert recipes
- Recipe Card
I tested this recipe three times to nail the texture, and this version is the one. If you love the blueberry cottage cheese combo, check out my Blueberry Cottage Cheese Pancakes, Blueberry Cottage Cheese Loaf, Blueberry Cottage Cheese Ice Cream made in the Ninja Creamy and my Low Carb Blueberry Cottage Cheese Muffins.
What Is Blueberry Cottage Cheese Pudding?
- A high-protein dessert made by blending cottage cheese, Greek yogurt, protein powder, and fresh blueberries until smooth.
- No gelatin, no cooking, no complicated steps.
- The texture is thick and creamy, exactly what you'd expect from a classic pudding or yogurt, but with way more protein.
- Cottage cheese is naturally low in sugar and high in protein, making it a great option for low-carb desserts.
- Blueberries are one of the lowest-carb fruits available, keeping total carbs at just 7g per serving.
Ingredients for Low Carb Blueberry Cottage Cheese Pudding
This blueberry cottage cheese dessert comes together with just a handful of simple ingredients:
- Full-fat cottage cheese: Use full-fat for the thickest, creamiest result. Low-fat versions tend to make the pudding watery and loose.
- Greek yogurt: Adds extra creaminess and protein without adding carbs.
- Low Carb Vanilla Protein Powder: I use a vanilla-flavored protein powder in this recipe. It blends completely smooth, adds a natural sweetness, and is what gives this pudding its 18g of protein per serving. Grab it on Amazon here.
- Vanilla extract: Rounds out the blueberry flavor and balances the tanginess of the cottage cheese.
- Low carb sweetener: Monk fruit or allulose work best here, use your preferred sweetener.
- Fresh or frozen blueberries: Both work. Fresh blueberries blend smoothly. Frozen blueberries give a deeper purple color and more intense flavor when blended.
Pro Tip: Use frozen blueberries blended into the pudding for a deeper purple color and more intense blueberry flavor. Save the fresh ones for topping.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make low carb blueberry cottage cheese pudding?
STEP 1: Add all the ingredients to a blender and blend until completely smooth.
STEP 2: Pour into individual serving jars or bowls, cover, and refrigerate for at least 4 hours or overnight. Serve, top with whipped cream and fresh blueberries.
Recipe Tips
Getting the texture right on this low carb blueberry cottage cheese pudding comes down to three things:
- Grainy pudding: The cottage cheese wasn't blended long enough, or you used 1% fat. Full-fat cottage cheese and at least 2 minutes in the blender is the fix
- Runny pudding: Not chilled long enough. 4 hours minimum, overnight is better. Make sure your blueberries aren't warm when they go into the blender
- Too thick: Slightly reduce the cottage cheese and add a spoonful of Greek yogurt to loosen it up
From my kitchen: When I used 2% cottage cheese and blended for only 60 seconds, the pudding came out slightly gritty. Full-fat cottage cheese and 2 full minutes in the blender gives you a completely smooth result every time.
Macros per serving
This low carb blueberry cottage cheese pudding keeps carbs low and protein high, exactly what a smart low carb dessert should do. Total carbs only, no net carbs calculation needed.
Nutrition Per Serving
Low Carb Blueberry Cottage Cheese Pudding
| Calories | Total Carbs | Fat | Fiber | Sugar | Protein |
|---|---|---|---|---|---|
| 128 | 7g | 3g | 0g | 6g | 18g |
*Nutrition is estimated per serving. Total carbs only, no net carbs calculation needed.
Variations and Swaps
- Lemon Zest: A teaspoon of lemon zest blended in brightens up the blueberry flavor and cuts through the richness of the cottage cheese
- Lemon extract instead of vanilla: Swap vanilla extract for lemon extract for a stronger citrus flavor. Start with half a teaspoon and go from there.
- Swap the berries: Raspberries and blackberries are are a great swap, just strain after blending through a fine mesh strainer to remove the seeds before pouring into your serving jars.
Storage
- Fridge: Store in sealed jars for up to 4 days. Add the whipped cream and fresh blueberries topping just before serving
- Freezer: Yes, it freezes, but the texture changes when it thaws. It becomes icier and less creamy. Stick to the fridge if you can.
Frequently Asked Questions
Yes. This blueberry cottage cheese pudding contains 7g total carbs per serving. That includes the blueberries.
Yes. An immersion blender works well and is the easiest alternative. A fork-mashed version will work in a pinch but the texture will be chunkier and less smooth. For the creamiest result, a blender is the way to go.
No. Once blended with Greek yogurt, protein powder, vanilla, and blueberries, the cottage cheese flavor completely disappears. All you taste is a creamy, smooth blueberry pudding.
Other low carb dessert recipes
Recipe Card
Low Carb Blueberry Cottage Cheese Pudding
RECIPE VIDEO
Equipment
Ingredients
- 1 cup full fat cottage cheese
- 1 scoop low carb vanilla protein powder 3 tbsp
- 1 cup greek yogurt
- 1 tablespoon powdered sweetener sugar substitute
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen blueberries
Instructions
- Add the cottage cheese, Greek yogurt, protein powder, sweetener, vanilla extract, and blueberries to a blender.
- Blend until completely smooth, about 2 minutes.
- Pour into individual serving jars or bowls and cover.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and fresh blueberries before serving.
Notes
- Full-fat cottage cheese gives the best result
- Chill overnight for best texture
- Add toppings just before serving, not before chilling
- Don't be alarmed if the color darkens in the fridge. Blended blueberries oxidize over time, turning the pudding from a bright purple-blue to a deeper brownish tone. It's completely normal and has no effect on the taste.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
This low carb blueberry cottage cheese pudding is on my weekly rotation, it's the easiest high protein dessert I make and it never gets old.