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
….and for a bit of vanilla, check out this dairy free Keto custard!
Tried this recipe? Give it a star rating below!
Chocolate Avocado Mousse
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- 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.
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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