Cinnamon Roll Protein Pudding | Kevin Wagonfoot
Look, I’m not gonna lie to you—when I first saw “cinnamon roll protein pudding” in the slow cooker cookbook, I was skeptical. I figured it was one of those health-food things that tastes like cardboard mixed with regret. But I made it anyway, mostly because I had the ingredients sitting around and my willpower was running low.
Turns out, I was wrong. Dead wrong. This stuff actually tastes like you’re eating dessert, except your body doesn’t hate you afterward. Now I make a batch and have it ready for those mornings when I’m too tired to think about what I’m supposed to be eating.
Why This Works for Low-Carb High-Protein
The magic here is that you’re getting real protein without loading up on carbs or added sugar. The slow cooker does the heavy lifting—it creates this creamy, custard-like texture that feels indulgent without requiring a nap afterward. I’ve found it keeps me satisfied through lunch, which means I’m not raiding the break room by 10 a.m. For anyone trying to stay in that low-carb, high-protein sweet spot, this is a legitimate weapon in your kitchen arsenal.
From the cookbook
Low-Carb High-Protein Slow Cooker Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Cinnamon Roll Protein Pudding
Enjoy a deliciously creamy and aromatic Cinnamon Roll Protein Pudding made in your slow cooker. Perfect for breakfast or a snack, this pudding is packed with protein and low in carbs.
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup vanilla protein powder
- 1/4 cup sugar-free maple syrup
- 1 tablespoon ground cinnamon
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
Instructions
- Start by combining the unsweetened almond milk and vanilla protein powder in your slow cooker. Stir well until there are no lumps, which helps create a smooth consistency.
- Mix in the sugar-free maple syrup and ground cinnamon thoroughly. This will incorporate sweetness and flavor, giving the pudding its signature cinnamon roll taste.
- Add the chia seeds to the mixture and stir until evenly distributed. Chia seeds will absorb liquid to help thicken the pudding as it cooks, giving it a nice texture.
- Pour in the vanilla extract and give everything one last good mix. The vanilla enhances the overall flavor, making it smell inviting as it cooks.
- Cover and cook on low for about 4 hours, stirring halfway through. The pudding should thicken and become creamy, indicating it's ready to enjoy.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the vanilla extract—it rounds out the cinnamon and makes it taste like the real thing instead of like a spice cabinet exploded
- Stir it once or twice while it cooks so you don't end up with a weird layer situation on the edges
- I like mine topped with a small dollop of whipped cream and a sprinkle of cinnamon, but honestly, it's good enough on its own
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