Chocolate avocado mousse is not only a super-easy dessert that comes together in minutes, it’s also impossibly delicious! This low carb and sugar free Keto chocolate pudding is creamy, silky and nutritionally dense. You cannot taste the avocado AT ALL!
Say hello to the easiest and yummiest Keto dessert ever!
This chocolate avocado mousse is just so silky and creamy and chocolatey that it’s actually hard to believe it’s also super healthy.
Traditional chocolate mousse is made with whipped egg whites, chocolate and plenty of sugar. Because many people are worried about raw egg, the other option is to use whipped cream instead of the egg whites.
Using avocado in place of the egg or cream works incredibly well. It provides the same creaminess, but with the added benefit of heart-healthy fats, folate and carotenoids.
My daughter is always sceptical when it comes to new healthy food recipes. “What does chocolate avocado mousse taste like? Does it taste….. of avocado?” she asked. She tasted a spoonful – and loved it.
The answer to her question? A sound NO! Because of the strong chocolate taste of the cocoa powder you cannot detect the avocado taste at all. This is also true for my fudgy chocolate avocado cake recipe, by the way!
My original chocolate avocado pudding recipe from 2 1/2 years ago, one of the first posts on this blog, contained one banana. Whilst one sixth of a banana per portion is not a lot, it still contains sugar that can be avoided without losing out on taste.
Therefore, I decided it was time to re-write this recipe to make it more suitable for low carb and Keto diets. Are you ready?
How to make Keto chocolate avocado mousse
1.) Put all ingredients for your chocolate avocado pudding in a food processor or blender.
2.) Blend until you have a really smooth mousse. That’s it, folks!
Recipe Top Tips
Avocados: Make sure they are good quality and ripe. I recommend buying them ripe and ready in the shop – those ripen-at-home ones tend to go from hard to mouldy. Hass avocados are the best (though not cheap).
Chocolate: You can use either cocoa or cacao powder in this recipe – just make sure it is unsweetened. Cacao powder has a milder taste as it is not roasted, so you might need a little more of it.
Sweetener: Powdered sweetener works best in this recipe. You don’t want to end up with a crunchy mousse! If you only have granular sweetener to hand, blend it in your food processor or with the attachment of a stick blender until it is powdered. You could also use stevia drops if you prefer.
Coconut Cream: If you cannot source coconut cream in a tin, buy a can of coconut milk and cool it in the fridge overnight. This causes the cream and the liquid to separate. The next day spoon out the coconut cream for your chocolate avocado mousse and use the leftover liquid for your next smoothie or curry.
Spices: I love the flavour of cinnamon and nutmeg in chocolate. I first tasted it when I made these Mexican Chocolate Fudgesicles! However, they are not absolutely essential. You could also use mixed spice / pumpkin spice or even a glug of Brandy!
It’s really important to blend your avocado mousse until it is super silky and smooth. If you don’t have a food processor or a power blender, simply take your time. You don’t want to find any green bits!
Can you freeze chocolate avocado mousse?
Absolutely! You can store the pudding in the fridge for a few days or simply put it in an ice cube tray and freeze it. When you’re ready to eat it, either defrost it of throw the cubes straight into a power blender and enjoy half-frozen! It’ll taste a little like my chocolate avocado ice cream!
Take a look at my other mousse recipes:
- Swiss Chocolate Mascarpone Mousse (Keto)
- Low Carb Chocolate Mousse Recipe (Sugar Free)
- Coconut Strawberry Mousse
Tried this recipe? Give it a star rating below!
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Chocolate Avocado Mousse
Creamy, thick and super simple chocolate avocado mousse - the ultimate healthy Keto dessert. Try this sugar free and vegan chocolate avocado pudding packed with nutrients!
Ingredients
- 2 large ripe avocados 350g avocado flesh
- 1/2 cup / 50g cocoa powder unsweetened
- 1/2 cup / 120g coconut cream
- 1/2 cup / 60g powdered sweetener
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- pinch of nutmeg
- pinch of sea salt
Instructions
Add all ingredients into a food processor and blend until creamy and smooth.
Divide between 6 shot glasses or small serving bowls and chill until ready to serve.
Recipe Notes
The cinnamon, nutmeg and vanilla extract are not essential, but make the pudding taste better.
Make sure you use really ripe avocados and blend the mousse until it is very smooth.
For a boozy pudding add a tablespoon of Brandy.
You can decorate your chocolate avocado mousse with a spoonful of whipped coconut cream (sweeten it with a bit of powdered sweetener) and berries or grated dark chocolate.
This post was first published in March 2016. It was updated with new images and a recipe change in October 2018 to reflect how we make this recipe today.
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Linda says
June 11, 2019 at 4:42 pmHi, I must say a huge Thank you, for all of your fantastic recipes, I replaced the coconut cream with cream cheese, not being a big fan of the latter, it was delicious, again, many Thanks, for your recipes…
cheers, Linda
Katrin says
June 11, 2019 at 4:47 pmLinda, you are so welcome! I’m glad you made this recipe work for you 🙂
Sarah says
June 11, 2019 at 3:41 pmI have some avocado chunks I froze when they were just ripe to add to smoothies (which no longer fit my allowed foods) would I be able to use the frozen (thawed) avocado?
Katrin says
June 11, 2019 at 3:48 pmYes, that should work! By the way, I have a great detox green smoothie recipe that contains avocado!
Jane Ritchuk says
June 11, 2019 at 12:06 pmI had a few over ripe avacados that I just couldn’t get around to eating so made this mousse our of them! Fabulous and I didn’t have to throw out my very expensive fruit.
Katrin says
June 12, 2019 at 8:49 amGreat news! Glad you liked it 🙂
sune says
May 23, 2019 at 8:50 amHi, will this mousse be able to be set in a mold and unmolded? Or can I add apple pectin to the coconut cream?
Katrin says
May 23, 2019 at 3:42 pmI think you would need to use gelatin or something like that to set it a bit more. I think if you tried to release it without it might stick to the mould. Unless you freeze it, unmould it and defrost on a plate.
Jenny Pickett says
April 26, 2019 at 11:21 amAt 157 calories per 80g serve, this is hands down the tastiest (and healthiest) chocolate mousse – swap out the powdered sweetener for honey & add in some toasted, crushed hazelnuts/chia/almond/walnut (nuts/grains of your choice) & top with berries & it’s a meal on its own (in fact, it was my main meal one night this week)!
Katrin says
April 26, 2019 at 12:45 pmGlad you like it Jenny!! 🙂
Cathy says
February 27, 2019 at 11:21 amHi, I just made this and it is fabulous. The mousse is rich chocolatey and very filling,
Absolutely perfect dessert. I am already looking forward to making it again
Katrin says
February 27, 2019 at 7:50 pmGreat! It is filling indeed, you’re right about that 🙂 Glad you like it!
Joan says
February 16, 2019 at 2:02 amCan I use powdered Monkfruit? And would it be the same amount if using powdered Monkfruit?
Katrin says
February 16, 2019 at 11:06 amI have never used pure powdered monkfruit, so I can’t advise on what quantity. If you mean a monkfruit/erythritol mix such as Lakanto, it would be a 1:1 replacement. But as long as you can stir it in, it should work!
Courtney says
February 13, 2019 at 10:57 pmThis is absolutely delicious!!! I used heavy whipping cream in lieu of coconut cream, added rum, and put slivered almonds on top. Just amazing- thanks for sharing 🙂
Katrin says
February 14, 2019 at 8:26 amA glug of rum in this recipe sounds like a great idea!
Carol Bedford says
February 7, 2019 at 9:47 amJust made the chocolate avocado mousse added some double cream as wasn’t blending its absolutely fab
Guess what I just had for breakfast
Thankyou
Katrin says
February 7, 2019 at 10:32 amThat sounds like a wonderful breakfast!!!!!
Vijeta says
January 13, 2019 at 8:15 pmThis came out delicious, chocolatey and rich! I used heavy cream instead of coconut cream because that’s what I had at home. Also because I used a smoothie blender/bullet I used a little more cream to help with blending. In any case this recipe was a hit tonight.
Katrin says
January 13, 2019 at 9:27 pmGreat news!!! Glad you all liked the recipe 🙂
Leo says
January 6, 2019 at 11:36 pmThis recipe is simply awesome. So easy and fast to make and the result is absolutely delicious. You won’t miss real mousse when you eat this.
When I made it and first tried it, the coconut cream flavor came out above the other flavors, but after refrigerating it overnight it reduced and then you get this very balanced silky dark chocolate, nutmeg, cinnamon, coconut combo which is lovely!
Will be making this recipe for years to come, thank you so much!
Linda says
October 15, 2018 at 7:22 pmThis is such a delicious dessert! it has just the right amount of chocolate and sweetness, and the addition of cinnamon takes it to the next level. I used some very ripe avocados for is and the mousse came out soooo creamy. great recipe, thank you
Katrin says
October 15, 2018 at 7:26 pmUsing a perfectly ripe avocado will make all the difference. I’m glad you enjoyed the mousse 🙂
Lucianne Sosnowski says
October 15, 2018 at 4:10 pmI’m allergic to coconut. Can I substitute heavy cream?
Katrin says
October 15, 2018 at 7:25 pmYes, that would work just as well.
Patricia says
March 28, 2018 at 4:25 pmThis recipe is delicious and so simple. The mousse is just amazing, so creamy! It’s definitely one of my new favourites.
Katrin says
March 28, 2018 at 4:39 pmI’m glad you like it Patricia 🙂
Anne says
April 10, 2016 at 9:46 pmIsn’t it amazing how many delicious things we can make from natural foods?
Katrin says
April 13, 2016 at 1:13 pmIndeed. And they ALWAYS taste better than the stuff that’s in the shops!