Go Back
keto avocado chocolate mousse1
Print Recipe

Keto Avocado Chocolate Mousse

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Calories: 220kcal

Ingredients

  • Ripe avocados – The riper the better. If they’re underripe, your mousse will taste sad.
  • Unsweetened cocoa powder – Go for good quality here; it actually matters.
  • Keto-friendly sweetener – Powdered works best for a smooth texture.
  • Unsweetened almond milk – Just enough to help everything blend.
  • Vanilla extract – Small ingredient big payoff.
  • Pinch of salt – Trust the process; it boosts the chocolate flavor.
  • Optional toppings – Sugar-free chocolate shavings coconut flakes, or crushed nuts if you’re feeling fancy.

Instructions

  • Scoop the avocados
  • Cut them open, remove the pits, and scoop the flesh straight into your blender or food processor. No need to be delicate—this isn’t a beauty contest.
  • Add the cocoa powder and sweetener
  • Sprinkle both right on top. Start with less sweetener; you can always add more later. Oversweetening is harder to fix.
  • Pour in almond milk and vanilla
  • Add just enough liquid to get things moving. Too much will turn your mousse into pudding, and that’s a different dessert.
  • Blend until silky smooth
  • Blend, scrape down the sides, then blend again. Keep going until the texture looks glossy and creamy, not grainy.
  • Taste and adjust
  • Need more sweetness? Add it. Want deeper chocolate? A little more cocoa. This is your mousse—own it.
  • Chill if you have patience
  • You can eat it immediately, but chilling for 30–45 minutes makes it thicker and more mousse-like. IMO, it’s worth the wait.