Carrot Cake Chia Pudding

We’ve reached that age when fibre seems to become far more important, and that goes double for when we’re following a high protein diet.

So - on both fronts - we’ve definitely been more conscious of increasing our fiber intake.

We’ve been supplementing whatever daily fibre we’re getting through our usual meals in two main ways - overnight oats, and chia seed puddings.

This high protein chia seed recipe is actually based on one of my favourite overnight oats recipes to date: Carrot Cake Overnight Oats!

Chia seeds don’t have a lot of flavour on their own, so I like to really dress them up when making a pudding. The carrots, spices, etc really make this feel like dessert!

The addition of protein powder means that I can supplement fiber AND protein at the same thing. Isn’t it great when efficiency tastes good?

Anyway, let’s look at what ingredients you’ll need for this carrot cake chia seed pudding recipe!

Ingredients

This carrot cake chia seed pudding has a long list of ingredients than many of my chia puddings, but that’s what it takes to really nail the flavour of carrot cake!

Besides, most of these recipes are pantry staples. Anything you don’t have on hand, you won’t have a hard time finding in any grocery store.

Anyway - as always - I have some ingredient notes for you:

Fresh Carrots

Carrot cake obviously needs carrots, which add flavour, moisture, and a subtle sweetness to the overnight oatmeal.

For best results, skip the pre-shredded carrots and grab a box grater. Shredding up whole carrots will give you a better flavour and texture - I like to do a fine shred.

Nuts and Raisins

I like to use both chopped nuts and raisins in this carrot cake chia pudding recipe.

If you’re not a fan of raisins, feel free to double the nuts, or just leave it out entirely. I’ll usually use dark raisins, but golden raisins are fine too.

In terms of the type of nut to use, I like either chopped walnuts or chopped pecans. I like to use a few extra walnuts or pecans as a garnish, as well.

Vanilla Flavored Protein Powder

This recipe uses Vanilla Flavored Whey Protein Powder - it adds sweetness AND negates the need for vanilla extract!

Personally, I keep a big canister of Revolution Nutrition's High Whey in Vanilla Cake on hand at all times, and use it in a TON of my recipe - baked goods, beverages, etc.

Use whatever vanilla protein powder that you like to drink, and fits your macros.

If you use a plant-based protein powder / vegan protein powder, this can be a vegetarian or vegan chia pudding recipe - just choose your milk accordingly!

Chia Seeds

Chia Seeds are pretty much the main ingredient of this recipe, as it’s what takes the rest of the ingredients and thickens it into a PUDDING.

Those tiny seeds are packed with powerful antioxidants, essential amino acids / fatty acids, essential minerals, soluble fiber (4 grams of fiber per tablespoon of seeds!), and more.

Lots of good stuff going on with this ingredient!

Unsweetened Almond Milk

Unsweetened Almond Milk has been my milk of choice for years now. It was a great dairy-free option when I could no longer handle cow’s milk, and it’s a great option when trying to keep low carb.

When it comes down to it, though... depending on your macros, you can use pretty much any kind of milk in this recipe.

As far as dairy-free milk goes, Oat milk, Cashew Milk, Flax Milk, Macadamia Milk and Coconut Milk are all good options.

Sometimes you can even find a soy milk with added protein!

Almond is the most neutral tasting option, though - so just know that the other plant milk varieties may change the overall flavour of your chia pudding a bit.

Anyway, beyond the non-dairy milk options, regular milk works, too - just a bit higher carb.

You can use whatever you like, but I’d recommend at least 2% fat, for texture reasons. Whole milk is great... I find 1% / skim milk to be too watery, IMHO.

Everything Else

Rounding out this recipe, you will need:

Plain Greek Yogurt
Cream Cheese
Maple Syrup
Vanilla Extract
Ground Cinnamon
Ground Cloves
Nutmeg
Salt

How to Make High Protein Carrot Cake Chia Pudding

The full recipe is in the printable recipe card at the bottom of this post, here is the visual walk through:

Chia Pudding

In a medium bowl, whisk the protein powder, chia seeds, spices, and salt together.

Add the almond milk, maple syrup, and vanilla, whisk well to combine.

Finally, add the remaining ingredients, and stir well to combine.

Allow to sit for at least 20 minutes, stir again, and divide into 4 serving cups.

Chill for at least 2 hours.

Note: You can just chill the whole bowl for 2 hours, then stir and divide if you prefer!

Cream Cheese Topping Layer

Whisk together all of the cream cheese layer ingredients until smooth.

Divide the cream cheese topping over top of the carrot cake chia seed pudding.

More High Protein Snacks and Meals!

Looking for more high protein, low carb drink mixes that can be made ahead? I've developed a whole series of instant drink mix recipes:

Cream of Chicken Soup Mix (High Protein)
Cream of Mushroom Soup Mix (High Protein)
Ginger Peach Chia Pudding
High Protein Panna Cotta
High Protein Sweet Potato Gnocchi with Mushrooms & Sage
Homemade Protein Gummies
Peanut Butter Cup Protein Balls
Protein Pudding