Low-Carb Chocolate Avocado 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.