Low-Carb Chocolate Avocado Mousse
Ripe avocado blended smooth with cocoa powder and a sugar-free sweetener for a rich, chilled chocolate mousse.
Avocado's creaminess does all the heavy lifting here, standing in for the cream and eggs a traditional mousse would use, while unsweetened cocoa powder keeps the chocolate flavor deep rather than sweet.
Sweetening with erythritol or monk fruit instead of sugar keeps this dessert fitting within a keto or low-carb plan, and a splash of almond milk lets you dial in exactly how thick or loose you want the texture. Blend until it's completely smooth — any avocado streaks will show once it's chilled — and taste as you go, since ripeness affects how much sweetener you'll actually need. A half hour in the fridge firms it up into something closer to real mousse.
Ingredients
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or monk fruit sweetener — adjust to taste
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk — adjust for desired consistency
- Pinch salt
Instructions
- 1Scoop avocado flesh into a blender or food processor.
- 2Add cocoa powder, sweetener, vanilla extract, almond milk, and a pinch of salt.
- 3Blend until smooth and creamy, scraping down sides as needed.
- 4Taste and adjust sweetness or thickness with more sweetener or almond milk.
- 5Spoon mousse into serving cups and chill in the fridge for at least 30 minutes before serving.