Desserts 🤖 AI Generated

Keto Avocado Chocolate Mousse

Silky-smooth avocado meets dark chocolate in this decadent French-inspired mousse that tastes like pure indulgence—but our Fat Switch swaps heavy cream for Greek yogurt and reduces added sugar by 60%, cutting 235 calories while boosting protein by 22%.

20m

Prep Time

Servings

350

Calories

22g

Protein

🛒 Ingredients

✓ 1 ripe avocado (150g), pitted and peeled
✓ 30g unsweetened cocoa powder
✓ 3/4 cup plain Greek yogurt (0% or 2% fat)
✓ 1.5 oz dark chocolate 85% cacao, roughly chopped
✓ 1.5 tbsp erythritol or monk fruit sweetener
✓ 1/4 tsp vanilla extract
✓ 1 pinch sea salt
✓ 2 tbsp unsweetened almond milk
✓ 1 tsp coconut oil (for chocolate drizzle)
✓ 0.5 oz dark chocolate 85% cacao (for garnish)
✓ 1 tbsp sliced almonds, toasted
✓ 1 tsp freeze-dried raspberries (optional)

👨‍🍳 Instructions

1. Melt chocolate gently: Place 1.5 oz chopped dark chocolate in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth (approximately 40–50 seconds total). Set aside to cool slightly.

2. Prepare avocado base: Cut avocado in half lengthwise, remove pit, and scoop flesh into a blender or food processor. Add 1/4 tsp vanilla extract and a pinch of sea salt.

3. Combine cocoa and sweetener: Add 30g unsweetened cocoa powder and 1.5 tbsp erythritol to the blender with avocado. Pulse 3–4 times to break up lumps without over-blending.

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4. Fold in Greek yogurt: Add 3/4 cup Greek yogurt to blender along with 2 tbsp almond milk. Blend on low speed for 8–10 seconds until just combined; do not over-mix, as this creates a grainy texture.

5. Incorporate melted chocolate: Gently fold cooled melted chocolate into the mousse using a silicone spatula with 6–8 slow, deliberate strokes until no streaks remain and mousse is uniform dark brown.

6. Divide into serving vessels: Spoon mousse evenly into two chilled serving glasses or bowls (approximately 140g each). Smooth the surface with the back of a spoon.

7. Create chocolate drizzle: Combine 0.5 oz chopped dark chocolate with 1 tsp coconut oil in microwave. Heat in 15-second bursts until pourable. Drizzle lightly over each mousse.

8. Garnish and chill: Top each mousse with 1/2 tbsp toasted sliced almonds and 1/2 tsp freeze-dried raspberries if using. Refrigerate for minimum 30 minutes before serving.

📊 Nutrition per Serving

Calories350 kcal

Protein22g

Carbohydrates12g

Fat18g

🏷️ Tags

#keto mousse recipe#low-carb chocolate dessert#avocado dark chocolate

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