Keto Chocolate Avocado Mousse
Keto Chocolate Avocado Mousse is a smooth, creamy, and indulgent dessert that fits perfectly within a low-carb, keto-friendly lifestyle. Made with ripe avocados, unsweetened cocoa powder, and sugar-free sweeteners, this mousse is rich in healthy fats and antioxidants while remaining completely free from refined sugars. Whether you're craving a sweet treat or need a dessert that’s easy to make ahead, this mousse offers a delicious solution with only a handful of ingredients and a quick prep time.
Equipment
- 1 Blender or Food Processor (any size)
- 4 Small Bowls or Ramekins for serving
- 1 Spoon for serving
Ingredients
- 2 Ripe Avocados about 1 cup
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Sugar-Free Sweetener monk fruit, stevia, erythritol, or choice
- 1 tsp Vanilla Extract
- Pinch of Salt
- 1-2 tbsp Almond Milk or Coconut Cream optional, for adjusting texture
Instructions
- Prepare the Avocados: Slice the avocados in half, remove the pit, and scoop out the flesh. Add the avocado flesh to a blender or food processor.
- Add the Cocoa Powder and Sweeteners: To the blender, add the unsweetened cocoa powder, sugar-free sweetener of your choice, vanilla extract, and a pinch of salt. If you'd like a creamier texture, add 1-2 tablespoons of almond milk or coconut cream.
- Blend: Blend all ingredients on high until smooth and creamy. Scrape down the sides of the blender if needed to ensure everything is fully incorporated.
- Taste and Adjust: Taste the mousse and adjust sweetness, adding more sweetener if necessary. Blend again to combine.
- Chill: Transfer the mousse into individual bowls or ramekins and refrigerate for at least 1-2 hours to allow the flavors to meld and the mousse to firm up.
- Serve: Once chilled, serve the mousse as is or garnish with optional toppings like whipped cream, fresh berries, or chopped nuts.
Notes
Recipe Notes
- Sweetener Adjustments: Different sweeteners vary in sweetness, so always taste and adjust to your preference. Monk fruit and erythritol can be substituted in a 1:1 ratio for sugar, while stevia is much sweeter, so use sparingly.
- Texture Variations: For a thicker mousse, use less almond milk or coconut cream. For a lighter texture, you can add more liquid, adjusting to your preference.
- Storage: The mousse can be stored in an airtight container in the refrigerator for up to 3 days. It can also be made in advance for meal prep or gatherings.
- Garnishing Ideas: Top with whipped cream (dairy or coconut), fresh berries, chocolate shavings, or chopped nuts for extra flavor and texture.