Quick Description
Imagine a bite that feels like a cross between a mousse, a marshmallow, and a fudge truffle — but made with no flour, no refined sugar, and loaded with protein. These Chocolate Protein Marshmallow Clouds melt in your mouth yet leave you feeling satisfied, not sluggish. Each bite is rich, chocolatey, and smooth like a dessert from a fancy patisserie… except you can make it in your blender at home in under 20 minutes!
Whether you’re following a high-protein, low-carb, or keto-friendly lifestyle, this recipe gives you dessert joy without breaking your macros.
Whether you’re following a high-protein, low-carb, or keto-friendly lifestyle, this recipe gives you dessert joy without breaking your macros.
Each cloud is about 90–100 calories, with around 9–10g protein, 3–4g fat, and 1–2g carbs, depending on the protein powder you use.
Ingredients List
Base Mixture
- 1 cup (240 ml) unsweetened almond milk (or any milk of choice)
- 1 ½ scoops (45–50 g) chocolate whey protein powder (or casein blend for thicker texture)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons powdered sweetener (erythritol, monk fruit, or stevia blend)
- ½ teaspoon pure vanilla extract
- Pinch of salt (enhances chocolate flavor)
Gelatin Layer (for that bouncy, marshmallow texture)
- 2 tablespoons unflavored gelatin (grass-fed preferred)
- ¼ cup cold water (for blooming)
- ½ cup hot water (to dissolve the gelatin fully)
Optional Add-Ins
- 1 tablespoon peanut butter or almond butter (for richness)
- 1 teaspoon instant coffee granules (to intensify chocolate flavor)
- 1 tablespoon Greek yogurt or cottage cheese (for extra creaminess and protein)
For the Coating (Optional)
- ¼ cup sugar-free chocolate chips or dark chocolate (melted)
- 1 teaspoon coconut oil (helps the coating set glossy and smooth)
Instructions
Step 1: Bloom the Gelatin
In a small bowl, pour ¼ cup of cold water. Sprinkle the unflavored gelatin evenly over it and let it sit undisturbed for 5–7 minutes. This step lets the gelatin absorb the water and “bloom,” giving it that marshmallow bounce later.
Step 2: Mix the Base Ingredients
In a blender or food processor, combine:
- almond milk,
- chocolate protein powder,
- cocoa powder,
- powdered sweetener,
- vanilla extract,
- and a pinch of salt.
Blend for about 30 seconds, until smooth, rich, and slightly frothy. The mixture should look like thick chocolate milk.
If you want deeper flavor, add your optional coffee granules here. It doesn’t make the dessert taste like coffee — it just intensifies the chocolate richness.
Step 3: Dissolve the Gelatin
Once your gelatin has bloomed, pour in ½ cup of hot water (almost boiling) and whisk quickly until the gelatin crystals dissolve completely. You should get a smooth, clear liquid.
Tip: If there are lumps, microwave the gelatin for 10–15 seconds and stir again.
Step 4: Combine & Whip
Pour the dissolved gelatin mixture into the blender with the chocolate base.
Blend on medium-high for about 1–2 minutes, until the texture thickens slightly and gets airy. The gelatin begins to activate here, creating a light, mousse-like texture.
If you want a creamier consistency, add 1 tablespoon of Greek yogurt or cottage cheese during blending — it gives a subtle cheesecake-like richness.
Step 5: Pour into Molds
Pour the mixture evenly into silicone muffin cups, ramekins, or mini molds. Silicone molds work best because the desserts pop out easily without sticking.
Tap the tray lightly on the counter to remove air bubbles and smooth the surface.
Step 6: Chill to Set
Refrigerate for at least 1 hour (or 2 for firmer bites).
Once set, the Chocolate Protein Marshmallow Clouds will be slightly bouncy, silky, and shiny on top — just like in the photo
Step 7: Optional Chocolate Coating
If you’d like a glossy coating like a truffle:
- Melt sugar-free chocolate chips and coconut oil together in a small bowl (microwave for 20–30 seconds).
- Dip or drizzle each set chocolate cloud, then chill again for 15–20 minutes until the coating firms up.
Step 8: Serve & Store
Once chilled, pop the desserts out of the molds. Serve cold for a fudge-like texture or let them sit at room temperature for a softer, melt-in-your-mouth bite.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month (thaw before serving).
Flavor Tips & Variations
1. Mocha Protein Clouds
Add 1 teaspoon of espresso powder and use chocolate-hazelnut protein powder for a luxurious mocha twist.
2. Peanut Butter Dream
Swirl 1 tablespoon of melted peanut butter into the mixture before setting. Top with crushed peanuts or sugar-free peanut butter chips
3. Mint-Chocolate Refresh
Add ¼ teaspoon of peppermint extract and garnish with dark chocolate drizzle for a cool-mint bite.
4. Salted Caramel Protein Clouds
Use caramel-flavored whey and sprinkle sea salt flakes on top before chilling.
5. Coconut Fudge Version
Use coconut milk instead of almond milk and top with unsweetened shredded coconut for a tropical note.
Macros (Approximate per piece)
- Calories: 95
- Protein: 10g
- Fat: 3g
- Carbs: 1.8g
- Fiber: 0.5g
- Sugar: 0g (depending on sweetener)
Macros may vary slightly depending on your protein powder brand.
Ingredient Substitutions
- Protein Powder:
If you’re lactose-intolerant, use egg white protein or pea protein isolate (texture will be slightly denser). - Sweetener:
Any zero-calorie powdered sweetener works. Avoid liquid stevia because it can alter the texture. - Gelatin:
Replace with agar-agar powder (vegan option). Use 1 teaspoon agar per tablespoon gelatin. - Milk Substitute:
Coconut milk gives a creamier texture, almond milk keeps it light. Oat milk adds natural sweetness (but slightly higher carbs).
Why This Recipe Works
This recipe plays on the science of protein emulsification and gelatin aeration — a fancy way to say we trap tiny air bubbles into a stabilized protein base. The gelatin forms a gentle network that locks air in place, while the whey protein gives the mixture body, chew, and a satiny finish.
Unlike traditional mousse (which relies on heavy cream and egg yolks), this version skips the fat and sugar but keeps that luscious mouthfeel. The result is a light, airy dessert that satisfies cravings without sabotaging your goals.
Make-Ahead, Storage & Freezing Guide
- Fridge Storage: Store in an airtight container for up to 5 days. They’ll keep their bounce and shine beautifully.
- Freezing: Freeze individual portions wrapped in parchment. Thaw in the fridge overnight for a ready-to-eat high-protein treat.
- Meal Prep Tip: Make a batch every Sunday and keep it for guilt-free evening snacks all week long.
Serving Suggestions
- Serve cold with a drizzle of sugar-free chocolate syrup.
- Crumble one into high-protein Greek yogurt for a creamy chocolate parfait.
- Pair with a scoop of vanilla protein ice cream for a decadent dessert combo.
- Top with a spoon of peanut butter or almond butter for extra fat-protein balance.
Why You’ll Love This Dessert
- Zero Carb & Guilt-Free – No sugar, no flour, no starch.
- Protein-Packed – Keeps you full and satisfies sweet cravings.
- Easy to Make – No baking, no fancy tools.
- Versatile – Customize flavors with extracts, nut butters, or toppings.
- Meal-Prep Friendly – Perfect for weekly dessert prep or post-workout snacks.
This dessert isn’t just another protein hack — it’s a texture experience. Every bite is silky, airy, and slightly chewy, like a chocolate mousse you can hold in your hand.
