Quick Keto Chocolate Avocado Mousse

Quick Keto Chocolate Avocado Mousse

Ingredients

Base:

  • 2 large ripe avocados (300g / 10.5 oz pitted)
  • 120 ml (½ cup) full-fat coconut milk (canned, shaken well)
  • 60 g (¼ cup) unsweetened cocoa powder
  • 80 ml (⅓ cup) keto maple syrup *(or 4 tbsp powdered erythritol + 2 tbsp water)*
  • 1 tsp (5 ml) vanilla extract
  • Pinch of sea salt

Creamy Boost (Optional):

  • 1 tbsp (15g) cashew butter (or tahini for nut-free)

Toppings:

  • Fresh raspberries
  • Toasted coconut flakes
  • Cacao nibs

Instructions

1. Blend Base Ingredients:

Scoop avocado flesh into a blender. Add coconut milk, cocoa powder, keto syrup, vanilla, salt, and cashew butter (if using).

2. Whip Until Smooth:

Blend on high for 1-2 minutes, scraping sides once, until completely creamy. (No avocado lumps!)

3. Adjust Sweetness:

Taste and blend in 1 extra tbsp keto syrup if desired.

4. Chill & Serve:

Spoon into glasses. Enjoy immediately or refrigerate 30 mins for firmer texture. Top with berries and coconut flakes.

Extra Tips

  • Nut-Free: Replace cashew butter with tahini or omit entirely.
  • Protein Boost: Add 1 scoop (30g) unsweetened collagen or vegan protein powder.
  • Mint Chocolate: Blend in ¼ tsp peppermint extract.
  • Citrus Twist: Add 1 tsp orange zest.
  • Espresso Flavor: Mix in 1 tsp instant coffee granules.

FAQ's

Q: Can you taste the avocado?

Not at all. Cocoa and vanilla mask it completely just rich chocolate flavor.

Q: What’s the best keto sweetener?

Powdered erythritol or allulose blends smoothest. Liquid monk fruit also works.

Q: Why did my mousse turn gritty?

Ensure avocados are very ripe, and blend longer (2+ mins). Sieve cocoa powder if lumpy.

Q: How long does it keep?

Store covered in fridge 3 days. Stir well before serving.

Q: Can I make it coconut-free?

Yes. Swap coconut milk for unsweetened almond milk + 1 tbsp coconut oil.

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