Protein Powder Choice

• Chocolate whey protein: My recommended option for a smooth, lump-free spread. Whey protein mixes easily with Greek yogurt, creating the perfect spreadable texture.
• Vegan or casein protein: Both can be used, but these tend to absorb more moisture. You’ll likely need to add more Greek yogurt to achieve the desired consistency.
• Protein powder flavor: I used and recommend chocolate flavored protein powder, but also vanilla, brownie or unflavored work. If using unflavored protein, add extra sweetener to taste.

Sweetness

• If your protein powder is unflavored or not very sweet, I suggest adding little sweetener to taste. A couple teaspoons of maple syrup, honey, monk fruit or erythritol are great options.

Dietary Adaptations

• Vegan: Use a plant-based protein powder and swap Greek yogurt for a thick dairy-free alternative such as soy, coconut or almond yogurt.
• Dairy-free: Choose dairy-free yogurt (such as soy, coconut, or almond) and a plant-based protein powder.
• Gluten-free: This recipe is naturally gluten-free, provided that the protein powder used does not contain any gluten.
• Keto: Opt for a low-carb protein powder and unsweetened, plain Greek yogurt. For fewer carbs, substitute dairy yogurt with plant based alternatives such as soy yogurt.

Storage

• Refrigeration: Store protein spread in a mason jar or airtight container in the fridge for up to 4 days. Before use, stir it with little milk to restore the original texture if necessary.
• Freezing: Freezing is not recommended as it can affect the texture and make the spread less creamy. It is better to make smaller batches and consume it fresh.