High Protein Healthy Banana Pudding
Published May 28, 2025 • Updated March 8, 2026
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I make this healthy banana pudding in one minute flat. Three ingredients, 20g protein per serving, no cooking, no eggs.
This is the pudding I make when I’m craving something sweet but don’t want to mess with eggs, a stove, or a pile of ingredients. It’s creamy, it’s rich, and it takes one minute to make. No baking. No cooking. Just three ingredients stirred together in a bowl. The sugar-free pudding mix handles all the flavor, and the yogurt covers the texture and the protein.
Why this works
Most recipes like this rely on eggs, protein powder, or thickeners to get the right consistency. I skip all of that. The secret is plain Greek yogurt, which gives you that thick, creamy texture and packs in 20 grams of protein per serving without any supplements. When I first started making this, I experimented with different amounts of pudding mix. I went through half a box testing ratios. Too much and it gets chalky. Too little and you can barely taste it. Two teaspoons per serving is the sweet spot. It transforms the yogurt completely, landing the flavor right between a traditional custard and a thick mousse. If you like using yogurt as a dessert base, my jello whip takes that same idea in a totally different direction.
Unlike my full layered version (which has custard, cream cheese, and a lot more steps), this one is a single-serving, grab-and-go situation. No layering, no chilling, no waiting. You stir, you top, you eat. Most of the similar recipes I’ve come across need at least an hour in the fridge before they set up properly. I eat mine the second I’m done stirring. That’s what makes it better for a post-workout snack or a late-night craving when you don’t want to commit to a whole production.
The low-carb vanilla wafers on top (I use HighKey) add that classic crunch that makes this feel like a real dessert. I crush them into smaller pieces and fold a few into the yogurt mixture, which gives you little pockets of cookie throughout (even better than just sprinkling them on top). You can also keep a couple whole on top if you want more texture contrast. For another no-cook dessert, try my protein pudding or keto cheesecake fluff.
You can eat this as-is or layer it into a parfait with extra wafer crumbles and a dollop of whipped cream. One of my readers, Sonia, stirred in a scoop of PB2 and I’ve been meaning to test that combination myself (if you like that flavor lane, my keto peanut butter mousse is worth trying). It works as a quick breakfast, a post-workout refuel, or a dessert that doesn’t make you feel like you just ate dessert. But really? A cold spoonful straight out of the bowl is how I eat this 90% of the time.
How to make this protein pudding
All I do is stir Greek yogurt and sugar-free pudding mix in a bowl until the texture thickens up (about 30 seconds), then crush a few low-carb vanilla wafers on top. No cooking, no baking, no special equipment. If the mix looks thin after stirring, give it another 15-20 seconds. It thickens quickly once the pudding powder activates in the yogurt.
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Ingredients
3/4 cup plain Greek Yogurt -
2 teaspoons sugar-free banana pudding mix
-
7 low-carb vanilla wafers
-
whipped cream, optional
Step by Step Instructions
Step by Step Instructions
Make banana pudding
In a small bowl, stir together yogurt and sugar-free banana pudding mix until smooth.
- 3/4 cup plain Greek yogurt
- 2 teaspoons sugar-free banana pudding mix
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use cottage cheese instead of Greek yogurt?
I haven't tested cottage cheese in this one myself, but one of my readers, Riley, tried it and said it works. Riley blended it smooth first, and the texture came out thicker with even more protein. If you go this route, blend the cottage cheese until completely smooth before stirring in the pudding mix. Otherwise you'll get a grainy texture that doesn't feel like pudding at all.
Should I crush all the wafers or leave some whole?
I've done it both ways. Crushing everything gives you an even cookie-through-pudding mix, which I like. But one of my readers, Maria, started keeping a few whole on top while crushing the rest. I tried it her way and she's right. The whole wafers give you an actual crunch against the creamy base. I do a mix of both now.
Can I add protein powder to this?
I've stirred in a scoop after mixing the yogurt and pudding mix, and it works. Vanilla or banana-flavored protein blends in the best. The mixture gets noticeably thicker when you add powder, so I add a splash of unsweetened almond milk if it's too stiff to stir.
What brand of sugar-free pudding mix works best?
I use Jell-O Sugar Free Banana Cream Instant Pudding. I've tried store brand versions and they work fine, but the Jell-O has the strongest flavor. You only need about 2 teaspoons per serving, so one box lasts me through several batches. I keep the rest sealed in my pantry.
What low-carb wafer brands work best?
I use HighKey vanilla wafers for this. They hold up the best in terms of crunch, and the flavor is closest to regular Nilla Wafers without the carbs. I've also tried Sola brand and they work, but they're a little softer out of the box. If you can't find either, any keto-friendly vanilla cookie will work as long as it's firm enough to crush without crumbling into dust.
Does this taste better after sitting in the fridge?
It does. I've noticed the flavor gets more pronounced after about 2-3 hours as the pudding mix fully hydrates into the yogurt. The texture thickens up too. If I'm making this for later, I skip the wafers and add them right before I eat so they stay crunchy.
Can I make more than one serving at a time?
I do this all the time for meal prep. For 4 servings, I use 3 cups of Greek yogurt and about 3 tablespoons of pudding mix. I portion into individual jars, cover tightly, and they keep in the fridge for up to 4 days. I add wafer crumbles right before eating each one.
Can I make this dairy-free?
I haven't done a full dairy-free batch, but I tested it with coconut cream yogurt and the texture holds. It comes out slightly thinner than with Greek yogurt, so I add an extra half teaspoon of pudding mix to compensate. The flavor shifts a little toward coconut, which isn't bad, just different from the original. Make sure your coconut yogurt is the thick kind you stir, not pour. Thin yogurt won't set up and you'll end up with a runny mess.
My teenager grabbed this out of the fridge thinking it was leftover Jello pudding, ate the whole thing, and then read the nutrition label and got weirdly offended that he'd eaten something healthy. Told him 20g protein and he literally asked me to make another one right then. Four stars only because I wish the serving was bigger.
Made this after trying to get back on track this spring and I love how fast it actually comes together. The Greek yogurt base sets up creamier than I expected, and 20g of protein in a dessert still kind of surprises me every time I look at it. My one note: the sugar-free pudding mix I used ran pretty sweet on its own, so I think I'll try 1.5 teaspoons next time instead of the full two. Still making my way through this week's batch though.
Brought this to a spring get-together and my friend's partner, who stays far away from anything diet-adjacent, was the one who asked what was in it. When I told him Greek yogurt and a pudding packet he genuinely didn't believe me. The vanilla wafers on top still had some crunch after sitting out, which I appreciated. Making double next time.
Froze mine for 15 minutes before adding the crushed wafers and it thickened up SO much. Almost like actual banana cream pie. Doing this every time now.
Added a scoop of PB2 to the pudding mix and it tastes exactly like banana cream pie and peanut butter had a baby. Was not prepared for that.
Banana and PB2 together is so obvious and somehow I never tested it in this one. That's going on the list.
Made this probably five times now. Started reserving a couple wafers whole on top instead of crushing everything, and the crunch-to-cream ratio is so much better. My one note: I wish there were a few more wafers in the base recipe, I usually throw in a couple extra.
Yeah, whole ones on top is how I photograph it too, the texture contrast is way better. Adding extras is fine, I kept the base count low to hold the macros but a couple more wafers isn't gonna hurt anything.
Swapped the Greek yogurt for cottage cheese (blended it smooth first). Texture's a bit thicker but still creamy, and the protein bumps up even more.
Oh nice, haven't tried cottage cheese in this one but that makes sense. The protein bump is real, cottage cheese usually runs higher than yogurt per cup.