This keto chocolate avocado mousse is the kind of dessert you make once and then keep making on repeat. It’s silky, rich, and feels way more indulgent than it actually is. With a few simple ingredients and a blender, you’ll have dessert ready in minutes.
No cooking, no fuss, and no chalky aftertaste from weird sweeteners. Just a smooth, chocolatey treat that happens to be good for you.
Keto Chocolate Avocado Mousse - Rich, Creamy, and Low-Carb
Ingredients
- 2 large ripe avocados (soft to the touch, no brown spots inside if possible)
- 1/3 cup unsweetened cocoa powder (Dutch-process if you want a smoother, darker flavor)
- 1/4 to 1/3 cup powdered erythritol, allulose, or monk fruit blend (adjust to taste)
- 1/4 cup unsweetened almond milk (or coconut milk for extra richness)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional add-ins: 1–2 tablespoons heavy cream or coconut cream, 1 tablespoon melted sugar-free dark chocolate, a pinch of espresso powder, or a dash of cinnamon
- Optional toppings: sugar-free whipped cream, cocoa nibs, shaved dark chocolate (90%+), berries, or toasted unsweetened coconut
Instructions
- Prep the avocados: Slice the avocados, remove the pits, and scoop the flesh into a blender or food processor. Make sure there are no stringy bits.
- Add the dry ingredients: Sprinkle in the cocoa powder, your chosen sweetener, and the pinch of salt. Starting with less sweetener is smart; you can always add more later.
- Pour in the liquids: Add almond milk and vanilla. If you’re using heavy cream, coconut cream, or melted chocolate, add those now.
- Blend until silky: Process on high, stopping to scrape down the sides as needed, until completely smooth and creamy. This may take 45–60 seconds depending on your blender.
- Taste and adjust: Check sweetness and chocolate intensity. For deeper flavor, add a bit more cocoa or a tiny pinch of espresso powder. If it’s too thick, blend in another tablespoon of almond milk.
- Chill (optional but recommended): Spoon into serving dishes and refrigerate for 30–60 minutes. Chilling helps the texture set and the flavors meld.
- Finish and serve: Top with sugar-free whipped cream, cocoa nibs, or a few raspberries. Serve cold.
Why This Recipe Works
This recipe leans on ripe avocados for a naturally creamy base without the need for dairy or eggs. Cocoa powder brings deep chocolate flavor, while a keto-friendly sweetener balances the bitterness.
A splash of vanilla and a pinch of salt round it out, making every bite taste like real chocolate mousse. The best part: it sets quickly in the fridge, so you can make it ahead or enjoy it right away.
What You’ll Need
- 2 large ripe avocados (soft to the touch, no brown spots inside if possible)
- 1/3 cup unsweetened cocoa powder (Dutch-process if you want a smoother, darker flavor)
- 1/4 to 1/3 cup powdered erythritol, allulose, or monk fruit blend (adjust to taste)
- 1/4 cup unsweetened almond milk (or coconut milk for extra richness)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- Optional add-ins: 1–2 tablespoons heavy cream or coconut cream, 1 tablespoon melted sugar-free dark chocolate, a pinch of espresso powder, or a dash of cinnamon
- Optional toppings: sugar-free whipped cream, cocoa nibs, shaved dark chocolate (90%+), berries, or toasted unsweetened coconut
Instructions
- Prep the avocados: Slice the avocados, remove the pits, and scoop the flesh into a blender or food processor. Make sure there are no stringy bits.
- Add the dry ingredients: Sprinkle in the cocoa powder, your chosen sweetener, and the pinch of salt.
Starting with less sweetener is smart; you can always add more later.
- Pour in the liquids: Add almond milk and vanilla. If you’re using heavy cream, coconut cream, or melted chocolate, add those now.
- Blend until silky: Process on high, stopping to scrape down the sides as needed, until completely smooth and creamy. This may take 45–60 seconds depending on your blender.
- Taste and adjust: Check sweetness and chocolate intensity.
For deeper flavor, add a bit more cocoa or a tiny pinch of espresso powder. If it’s too thick, blend in another tablespoon of almond milk.
- Chill (optional but recommended): Spoon into serving dishes and refrigerate for 30–60 minutes. Chilling helps the texture set and the flavors meld.
- Finish and serve: Top with sugar-free whipped cream, cocoa nibs, or a few raspberries.
Serve cold.
Keeping It Fresh
This mousse keeps well for up to 2 days in the fridge. Press a piece of plastic wrap directly onto the surface to prevent browning and keep the texture smooth. Store it in an airtight container to protect the flavor from other fridge smells.
If it firms up too much, whisk in a splash of almond milk before serving.
Why This is Good for You
Avocados are packed with heart-healthy monounsaturated fats that support satiety and steady energy. Cocoa powder brings antioxidants and rich flavor without added sugar. Because the recipe uses a keto-friendly sweetener, it’s low in net carbs and won’t cause a big blood sugar spike.
The fat-fiber combo helps keep you full, making this dessert a satisfying choice on a keto or low-carb plan.
Common Mistakes to Avoid
- Using underripe avocados: Firm avocados lead to a lumpy, grassy mousse. Choose soft, ripe ones with no dark veins inside.
- Not sifting cocoa powder: If your cocoa is clumpy, sift it first to avoid gritty bits.
- Over-sweetening too soon: Sweetness increases slightly after chilling. Start low and adjust.
- Skipping the salt: A pinch of salt doesn’t make it salty—it makes the chocolate taste fuller.
- Adding too much liquid: It’s easier to thin than to thicken.
Add milk a tablespoon at a time.
- Not blending long enough: Give it time to get truly silky. Scrape the sides and blend again.
Recipe Variations
- Mocha Mousse: Add 1/2 teaspoon espresso powder and a splash more vanilla for a coffee-chocolate vibe.
- Peanut Butter Cup: Blend in 1–2 tablespoons natural peanut butter or almond butter. Top with crushed peanuts.
- Mint Chocolate: Add 1/8 teaspoon peppermint extract and garnish with cacao nibs.
- Mexican Chocolate: Add 1/4 teaspoon cinnamon and a tiny pinch of cayenne for gentle warmth.
- Extra Decadent: Blend in 1–2 tablespoons melted sugar-free dark chocolate for a richer, denser mousse.
- Dairy-Free Whip: Top with coconut whipped cream for a completely dairy-free dessert.
FAQ
How many carbs are in this mousse?
It depends on your specific ingredients and serving size, but a typical serving (about half an avocado’s worth) has roughly 4–6 net carbs when sweetened with erythritol or allulose.
Always calculate based on your brands and portion sizes.
Can I make it without a blender?
Yes, though it takes more effort. Mash the avocado very well with a fork, then use a hand mixer to beat in the cocoa, sweetener, and liquids until smooth. A food processor or blender makes it silkier.
Which sweetener works best?
Powdered erythritol or allulose blends work well because they dissolve easily and don’t feel gritty.
Allulose tends to taste smoother; erythritol can have a cooling effect. Powdered monk fruit blends are also great.
Why does my mousse taste like avocado?
Usually the avocados weren’t fully ripe or you didn’t add enough cocoa, vanilla, or salt. Blend longer and adjust the cocoa and sweetener.
Chilling also mutes the avocado notes.
Can I use cocoa instead of cacao powder?
Absolutely. Dutch-process cocoa gives a darker, smoother chocolate flavor, while natural cacao tastes a bit fruitier and more intense. Both work; pick the one you prefer.
How long should I chill it?
Thirty to sixty minutes is ideal.
You can eat it right away, but chilling improves texture and flavor. If you chill overnight, cover well to prevent browning.
Is this recipe dairy-free?
Yes, as written with almond milk, it’s dairy-free. If you add heavy cream, it won’t be.
For a richer dairy-free version, use coconut milk or coconut cream.
Can I freeze the mousse?
You can, but the texture may change slightly. For best results, freeze in single portions and thaw in the fridge, then whisk before serving. It also makes a nice semi-freddo-style treat when partially frozen.
What can I use instead of almond milk?
Coconut milk, macadamia milk, or cashew milk all work.
Use what fits your diet and flavor preferences. Start with the same amount and adjust for texture.
How do I make it look fancy for guests?
Pipe the mousse into small glasses, dust lightly with cocoa powder, add a dollop of whipped cream, and finish with shaved dark chocolate or a raspberry. Simple touches go a long way.
In Conclusion
Keto chocolate avocado mousse is proof that dessert can be both luxurious and low-carb.
With ripe avocados, quality cocoa, and the right sweetener, you get a silky treat in minutes. Keep it classic or try a variation that fits your mood. Either way, it’s an easy, satisfying dessert you’ll want in your regular rotation.