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Keto Avocado Chocolate Mousse - Rich, Creamy, and Ready in Minutes

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

Ingredients
  

  • 2 large ripe avocados (Hass preferred; soft to the touch)
  • 1/3–1/2 cup unsweetened cocoa powder (Dutch-processed for smoother flavor or natural for more bite)
  • 1/4–1/3 cup powdered erythritol or allulose (adjust to taste; powdered blends best)
  • 2–4 tablespoons unsweetened almond milk (or coconut milk for a richer result)
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional: 1–2 tablespoons peanut butter or almond butter for extra creaminess
  • Optional: 1–2 tablespoons melted 90% dark chocolate for deeper chocolate flavor
  • Optional toppings: shaved dark chocolate, cacao nibs, sugar-free whipped cream, raspberries, or toasted nuts

Method
 

  1. Prep the avocados: Halve, pit, and scoop the flesh into a blender or food processor. Make sure the avocados are ripe—slightly soft and green inside without brown streaks.
  2. Add the dry ingredients: Sprinkle in the cocoa powder, sweetener, and a pinch of salt. Starting with less cocoa and sweetener lets you fine-tune later.
  3. Add the liquids: Pour in vanilla and 2 tablespoons of almond milk. If using nut butter or melted dark chocolate, add them now.
  4. Blend until smooth: Process on high until the mixture looks glossy and completely smooth. Scrape down the sides once or twice to catch any dry spots.
  5. Adjust texture and taste: If it’s too thick, add almond milk 1 tablespoon at a time. Taste and add more sweetener or cocoa as needed. A tiny extra pinch of salt can deepen the chocolate flavor.
  6. Chill (optional but recommended): Spoon into serving dishes and chill for 20–30 minutes. This sets the texture and makes the flavor more chocolate-forward.
  7. Garnish and serve: Top with shaved dark chocolate, a dollop of sugar-free whipped cream, or a few raspberries for contrast.