In a medium-sized mixing bowl, pour in the heavy cream and unsweetened almond milk. Using a whisk, gently mix the two together until fully combined and smooth. Make sure there are no streaks of cream left—this creates a consistent base for your pudding.

Gradually add the protein powder, one scoop at a time, while continuously whisking. This step is important—adding it slowly helps prevent lumps and ensures a silky, smooth texture. If you notice small clumps forming, keep whisking until they dissolve completely.

Add the unsweetened cocoa powder, powdered sweetener, salt, and chia seeds into the bowl. Mix thoroughly, making sure all dry ingredients are evenly incorporated into the liquid. Scrape the sides of the bowl if needed to avoid any unmixed pockets.

Pour in the vanilla extract and continue mixing until the pudding base becomes smooth, creamy, and uniform in color. At this stage, the mixture should look glossy and slightly thickened.

If the texture isn’t completely smooth, use a hand mixer for about 30–60 seconds. This helps break down any remaining lumps and gives the pudding an ultra-creamy, dessert-like consistency.

Carefully divide the mixture evenly into small serving cups, jars, or ramekins. Try to keep portions equal so each serving sets properly and looks consistent.

Place the filled cups into the refrigerator and let them chill for at least 1–2 hours. During this time, the pudding will thicken and set. For best results, you can leave them overnight for a richer, firmer texture.

Once fully set, remove the pudding cups from the fridge. Give them a quick stir if needed, add your favorite keto-friendly toppings like whipped cream or chocolate shavings, and serve chilled for the best flavor and texture.