Spoon the Greek yogurt into a medium mixing bowl, making sure it’s cold and smooth. Starting with well-chilled yogurt helps the pudding thicken faster and creates a naturally creamy texture without needing extra ingredients.

Add the protein powder and cocoa powder directly to the yogurt. Sprinkle them evenly over the surface to prevent clumping, then begin mixing slowly so the powders incorporate smoothly into the yogurt.

Add your sweetener to taste along with a small splash of almond milk. Start with just a tablespoon of almond milk—you can always add more later, but adding too much at once can make the pudding too thin.

Whisk the mixture steadily until it becomes smooth, thick, and creamy with no visible streaks of powder. Take a moment to scrape down the sides and bottom of the bowl to ensure everything is fully blended and evenly textured.

Check the consistency and adjust if needed by adding a tiny bit more almond milk for a softer texture or a little extra yogurt for thickness. Chill the pudding in the refrigerator for 5–10 minutes before serving to let it set slightly and deepen the flavor.