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Keto Chocolate Avocado Mousse - Rich, Creamy, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Pour in the liquids: Add almond milk and vanilla. If you’re using heavy cream, coconut cream, or melted chocolate, add those now.
  4. 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.
  5. 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.
  6. Chill (optional but recommended): Spoon into serving dishes and refrigerate for 30–60 minutes. Chilling helps the texture set and the flavors meld.
  7. Finish and serve: Top with sugar-free whipped cream, cocoa nibs, or a few raspberries. Serve cold.