Looking for a cozy treat? This carrot cake chia pudding combines all the deliciousness of carrot cake in a cup. Packed with warm spices like cinnamon and ginger, high in protein, and gluten-free.

I love carrot cake; you’ll notice that I have a few carrot cake recipes on my website already. It’s because I genuinely love the flavor of this dessert.

So, I realized it’s about time to make something that has all the flavors of a carrot cake but is low in calories and high in protein.

This is how this chia pudding was born. It tastes like a treat, but really isn’t once you look at all of the macros.

Yes, it’s only about 229 calories in 1 glass and about 35% of these calories is actually protein. The glass packs a substantial 20g or protein that will surely set you up for a good day.

What I love about chia pudding is also that it has a ton of fiber, so you can prepare your gut for a stable day with little to no glucose spikes.

And, it does really taste like a dessert. Just meal prep the day before and enjoy the next morning, that’s what I do when I’m missing my carrot cake flavors.

Ingredients and Substitutes

Oat milk (1/2 cup) – You can swap this for any plant-based (walnut, coconut, or almond) or regular milk.

Cottage cheese, low-fat, blended (1 cup) – If you want a richer flavor, you can choose full-fat cottage cheese (but keep in mind this changes the nutritional profile of the recipe) or you can use Greek yogurt as an alternative.

Finely grated carrot (4 tbsp) – There is no substitute for the star ingredient of this dish.

Maple syrup (2 tbsp) – For a lower-sugar option, you can use stevia or monk fruit, or you can also replace it with honey.

Chia seeds (4 tbsp) – No substitutions here either! This is the ingredient that gives the pudding its texture.

Cinnamon (1 tsp)

Cardamon (1/2 tsp)

Ginger powder (1/3 tsp)

Vanilla extract (1/2 tsp)

TOPPINGS

Greek yogurt (1/2 cup) – You can replace it with a plant-based option if you want the recipe to be plant-based.

Maple syrup (2 tsp) – You can reduce the amount if you want it less sweet.

Walnuts, or almonds chopped – Pecans or sunflower seeds are also great options.

How to Make Carrot Cake Chia Pudding with Cottage Cheese

Step 1. Grab a bowl and combine all the ingredients except for the ones for the toppings.

Step 2. Give everything a good mix to combine all the ingredients. Cover the bowl and place it in the fridge for at least 2-4 hours (although I recommend leaving it overnight).

Step 3. Once it’s ready, divide the chia pudding into 2 glasses and cover with the toppings of your choice. Cover it with Greek yogurt, drizzle some maple syrup, and top it with crushed almonds.

Step 4. You can serve it immediately or place it back in the fridge.

My Tips & Tricks

• Blend the Cottage Cheese Well: To ensure it has a creamy consistency, blend the cottage cheese completely smooth before you mix it with the rest of the ingredients.
• Mix in the Chia Seeds Evenly: Stir the mix thoroughly to prevent clumping and allow the chia seeds to absorb the liquid.
• Chill Overnight: I’ve found that when I let it sit for 8-12 hours, it deepens the flavors and enhances the texture.

My Other Cottage Cheese Recipes

• Raspberry Chia Pudding with Cottage Cheese
• Flourless Cottage Cheese Cake
• High-Protein Bagels with Cottage Cheese