Four-Ingredient Keto Avocado Chocolate Mousse

Name: Four-Ingredient Keto Avocado Chocolate Mousse
Prep time: 10 min
Yield: 4

keto low-carb four ingredient avocado chocolate mousse healthy dessert no-bake

Desserts

This incredibly rich and creamy chocolate mousse uses ripe avocados as the base, combined with cocoa powder, sweetener, and vanilla to create a decadent keto dessert that's both healthy and indulgent with just 2g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 0

Ingredients

2 large2 large very ripe avocados, pitted and peeled
45ml3 tbsp unsweetened cocoa powder
60g1/2 cup powdered erythritol
5ml1 tsp pure vanilla extract

Instructions

Cut 2 large2 large very ripe avocados in half, remove pits, and scoop flesh into a food processor or high-speed blender.
Add 45ml3 tbsp unsweetened cocoa powder, 60g1/2 cup powdered erythritol, and 5ml1 tsp pure vanilla extract to the avocados.
Process until completely smooth and creamy, about 2-3 minutes, stopping to scrape down sides as needed.
Taste and adjust sweetness by adding more erythritol if desired, or more cocoa powder for deeper chocolate flavor.
Divide mousse among 4 serving glasses or ramekins.
Chill in refrigerator for at least 2 hours before serving to allow flavors to meld and texture to firm up.
Serve garnished with a dusting of cocoa powder, whipped cream, or fresh berries if desired.

Ingredients

id: ripe_avocados metric: 2 large imperial: 2 large name: very ripe avocados, pitted and peeled
id: unsweetened_cocoa_powder metric: 45ml imperial: 3 tbsp name: unsweetened cocoa powder
id: powdered_erythritol metric: 60g imperial: 1/2 cup name: powdered erythritol
id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract

Instructions

Cut {ripe_avocados} in half, remove pits, and scoop flesh into a food processor or high-speed blender.
Add {unsweetened_cocoa_powder}, {powdered_erythritol}, and {vanilla_extract} to the avocados.
Process until completely smooth and creamy, about 2-3 minutes, stopping to scrape down sides as needed.
Taste and adjust sweetness by adding more erythritol if desired, or more cocoa powder for deeper chocolate flavor.
Divide mousse among 4 serving glasses or ramekins.
Chill in refrigerator for at least 2 hours before serving to allow flavors to meld and texture to firm up.
Serve garnished with a dusting of cocoa powder, whipped cream, or fresh berries if desired.

Tips

Avocado Selection: Use very ripe avocados that yield to gentle pressure. They should be creamy, not firm, for the smoothest mousse texture.

Cocoa Quality: Use high-quality unsweetened cocoa powder for the best chocolate flavor. Dutch-processed cocoa creates an even richer taste.

Sweetness Balance: Start with less erythritol and add more to taste. The sweetness needed varies depending on the cocoa powder's intensity and personal preference.

Smooth Texture: Process until completely smooth with no lumps. A high-speed blender works better than a food processor for ultimate smoothness.

Chilling Time: The mousse needs time to chill and set. It can be made up to 2 days ahead and actually improves with time.

Color Concern: Don't worry about any green tint - once chilled and garnished, nobody will guess the secret healthy ingredient.

Carb Count: Approximately 2g net carbs per serving, making this perfect for ketogenic diets.

Variations: Add a pinch of espresso powder, orange zest, or mint extract for different flavor profiles.