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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Chocolate Avocado Mousse
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.
Notes
Nutrition
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.
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Jane says
If the erithrytol is 4g carbs per 1 tsp, wouldn’t that make each serving 10.6g of sugar not 0.8?
Katrin says
The carbs in erythritol are not being absorbed by the body, therefore I do not count them.
Linda says
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…
cheers, Linda
Katrin says
Linda, you are so welcome! I’m glad you made this recipe work for you 🙂
Sarah says
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?
Katrin says
Yes, that should work! By the way, I have a great detox green smoothie recipe that contains avocado!
Jane Ritchuk says
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.
Katrin says
Great news! Glad you liked it 🙂
sune says
Hi, 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
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.
Jenny Pickett says
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)!
Katrin says
Glad you like it Jenny!! 🙂
Cathy says
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
Katrin says
Great! It is filling indeed, you’re right about that 🙂 Glad you like it!
Joan says
Can I use powdered Monkfruit? And would it be the same amount if using powdered Monkfruit?
Katrin says
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!
Courtney says
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 🙂
Katrin says
A glug of rum in this recipe sounds like a great idea!
Carol Bedford says
Just 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
That sounds like a wonderful breakfast!!!!!
Vijeta says
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.
Katrin says
Great news!!! Glad you all liked the recipe 🙂
Leo says
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!
Linda says
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
Katrin says
Using a perfectly ripe avocado will make all the difference. I’m glad you enjoyed the mousse 🙂
Lucianne Sosnowski says
I’m allergic to coconut. Can I substitute heavy cream?
Katrin says
Yes, that would work just as well.
Patricia says
This recipe is delicious and so simple. The mousse is just amazing, so creamy! It’s definitely one of my new favourites.
Katrin says
I’m glad you like it Patricia 🙂
Anne says
Isn’t it amazing how many delicious things we can make from natural foods?
Katrin says
Indeed. And they ALWAYS taste better than the stuff that’s in the shops!