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 dessert ever!
This avocado chocolate 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 creamy texture, 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 flavor 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, 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?
Here are the ingredients you'll need:
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. And, if carbs are not a concern, use honey, agave or maple syrup.
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: Vanilla extract, cinnamon, a pinch of nutmeg and a pinch of sea salt. 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!
How to make chocolate avocado mousse
(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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!
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!
You don't need to add anything else - the mousse is perfect all on its own. But you can serve it with a few raspberries, a drizzle of peanut butter or whipped coconut cream.
No, it does not. The avocado just adds creaminess. The dominant flavor here is chocolate.
It tastes as good as real chocolate mousse. But of course, it's a little different. Perhaps if you used heavy whipping cream instead of the coconut cream you would get very close.
Heavy whipping cream or cream cheese. Or, use half the amount unsweetened almond milk.
Refrigerator: You can store the pudding in the fridge for up to 3 days.
Freezer: Avocado chocolate mousse freezes well. Simply put it in an ice cube tray and freeze it for up to 3 months.
Defrosting: 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:
And here are more recipes that combine chocolate and avocado:
....and for a bit of vanilla, check out this dairy free Keto custard!
Tried this recipe? Give it a star rating below!
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Avocado Chocolate Moussefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 2 large ripe avocados 350g avocado flesh
- ½ cup / 50g cocoa powder unsweetened
- ½ cup / 120g coconut cream
- ½ cup / 60g powdered sweetener
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch of nutmeg
- pinch of sea salt
- 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.
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Just made the pudding. Very good! I added orange zest and 1/2 teaspoon of orange extract. ( Since I love orange & chocolate) I used Bocha Sweet powdered sweetner ( I’m in the USA) and added 3-4 more teaspoons for sweetness.
Utterly yummy, I've added,at different times,chilli flakes, cardamom, keto coffee and isopure protein powders
It's a real favourite, and so versatile.
Susanna New Zealand
Absolutely delicious - quick and easy and a total chocolate hit. I added some chilli flakes to mine- soooo good 🙂
This is as good as it is quick and easy to make. And it is very quick and easy to make. Had a few cups over the weekend and enjoyed them very much.
Hi, if I was to use stevia drops for the recipe how many drops would you suggest please?
It really depends on personal preference, probably between 16-24 drops.
I follow the recipe entirely. The result was an impressive velvet light and delicious cream. We love avocado and this recipe will be repeated frequently in our family.
I made this twice but I added more coconut milk as I was short on avocado weight and used 45 grams of cocoa as mum said 50 was too bitter for her though I found it ok... Anyway, my point was the first time I made it I also added orange extract and the second time I made it I used peppermint extract and they were both delicious. I chose this recipe as I believe I'm lactose intolerant.. ok, in small amounts.. not great when doing low carb/keto. So, thank you for the alternative recipe and that I didn't have to figure out how to replace the dairy and what with. Oh, and it's super simple and quick to make.
So easy and so delicious! I used soy cream instead of coconut and it worked a treat - thank you so much for this recipe and all the other recipes you share with us. I’m a massive fan!!!
This mousse was so yummy, thank you. I hate avocados but know they are good for me. This makes it easy to eat them 🙂
If the erithrytol is 4g carbs per 1 tsp, wouldn’t that make each serving 10.6g of sugar not 0.8?
The carbs in erythritol are not being absorbed by the body, therefore I do not count them.
Hi, 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...
Linda, you are so welcome! I'm glad you made this recipe work for you 🙂
I 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?
Yes, that should work! By the way, I have a great detox green smoothie recipe that contains avocado!
I 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.
Great news! Glad you liked it 🙂
Hi, will this mousse be able to be set in a mold and unmolded? Or can I add apple pectin to the coconut cream?
I 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.
At 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)!
Hi, 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
Can I use powdered Monkfruit? And would it be the same amount if using powdered Monkfruit?
I 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!
This 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 🙂
A glug of rum in this recipe sounds like a great idea!
Just made the chocolate avocado mousse added some double cream as wasn't blending its absolutely fab
Guess what I just had for breakfast
That sounds like a wonderful breakfast!!!!!
This 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.
Great news!!! Glad you all liked the recipe 🙂
This 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!
This 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
Using a perfectly ripe avocado will make all the difference. I'm glad you enjoyed the mousse 🙂
I'm allergic to coconut. Can I substitute heavy cream?
Yes, that would work just as well.
This recipe is delicious and so simple. The mousse is just amazing, so creamy! It's definitely one of my new favourites.
Isn't it amazing how many delicious things we can make from natural foods?
Indeed. And they ALWAYS taste better than the stuff that's in the shops!