World · Keto
Keto Chocolate Avocado Mousse
Silky chocolate mousse blended from ripe avocado, cocoa powder, and powdered erythritol. Four real ingredients, no cooking, ready to chill in 10 minutes — and rich enough that nobody guesses the secret ingredient.
Halal-friendly Vegetarian Gluten-free Easy
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
7g Net carbs
4g Protein
18g Fat
220 Calories
Per serving
Ingredients
- 2 medium (about 300g flesh) Ripe avocados, pitted and peeled
- 50g (about 1/2 cup) Unsweetened Dutch-process cocoa powder
- 80g (about 3/4 cup) Powdered erythritol (or monk fruit blend)
- 60ml (1/4 cup) Unsweetened almond milk (or coconut milk for richer)
- 1 tsp Vanilla extract
- pinch Fine sea salt
- 30g Sugar-free dark chocolate, finely chopped (to top)
- 30g Fresh raspberries (optional, to top)
Method
- Add the avocado flesh, cocoa powder, powdered erythritol, almond milk, vanilla, and a pinch of salt to a food processor or blender.
- Blend on high 60-90 seconds, scraping the sides once or twice, until completely smooth and silky — no avocado streaks.
- Taste and adjust: more sweetener if needed, a splash more almond milk if it's too thick.
- Spoon or pipe into 4 small bowls or glasses. Smooth the tops.
- Top with chopped sugar-free dark chocolate and a few fresh raspberries if using.
- Chill at least 30 minutes before serving — the mousse firms up and the flavour deepens.
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