Add all the dry ingredients to a medium mixing bowl, including the protein powder, powdered chia seeds, psyllium husk powder, cocoa powder, and any spices or sweetener you’re using. Mix everything thoroughly with a whisk or spoon so the powders are evenly distributed. This step is important for a smooth, high-protein pudding and helps prevent clumps later.

Begin adding the almond milk slowly, a little at a time, while stirring continuously. Pouring the liquid gradually allows the fiber and protein to hydrate evenly, which is key for achieving a thick, creamy, pudding-like texture rather than a lumpy mixture.

Continue stirring steadily until the mixture becomes thick, glossy, and uniform. You should notice it starting to set almost immediately as the psyllium and chia activate. Make sure there are no dry pockets left at the bottom or sides of the bowl, as this ensures the protein is evenly incorporated throughout.

Let the pudding sit at room temperature for 1–2 minutes so the fiber can fully absorb the liquid and the protein structure can stabilize. Then transfer the bowl to the refrigerator and chill for about 10 minutes. This resting time helps the pudding firm up and enhances the creamy, dessert-like consistency.

Remove the pudding from the refrigerator and give it a quick stir to smooth it out. Serve chilled as a high-protein, cut-friendly dessert or snack. If desired, you can add a light topping that fits your macros, such as a dusting of cocoa powder or a few sugar-free chocolate chips.