Avocados are one of the quintessential Keto foods and are loaded with health benefits (click here for my post on avocados). This recipe combines these wonderful benefits (including 573mg of potassium in each serving), with a sweet treat that is sure to satisfy! This chocolate avocado mousse is so silky, creamy and chocolatey, you will not believe there are 2 whole avocados in it! And honestly, you cannot even taste them!
Something I want to mention is the more ripe the avocado, the more you are likely to taste it in this recipe. I used avocados that had just become ripe, which really allows the cocoa powder flavor to be front and center!
Ingredients
2 avocados (just ripe)
1/2 cup coconut cream (see note below)
2 tablespoons heavy cream
1 tablespoon vanilla extract
1/2 cup unsweetened cocoa powder
1/3 cup plus 1 tablespoon swerve confectioners (see note below)
1/8 teaspoon coffee extract
Pinch of salt
Preparation
Cut open your avocado, remove the pits and spoon out into the bowl of a food processor.
Pulse for a minute or so, just to break them up a bit.
Then add in the heavy cream, coconut cream, vanilla and coffee extracts. Pulse for 2 minutes, or until well combined.
Add in the unsweetened cocoa powder, salt and swerve confectioners and continue blending. Be sure to scrape down the sides, so that all of the avocado is well incorporated.
Once the mousse is silky smooth, it is ready to serve!
Sprinkle with Lily’s dark chocolate shavings or whipped cream. Or if you want to get fancy, add to a piping bag fitted with a star tip and pipe into a bowl.
Note: The coconut cream is the thick solid cream that you get when you refrigerate a can of full fat unsweetened coconut milk over night. The cream rises to the top and solidifies, this is what you want, discard the water.
The amount of sweetness in this recipe, is perfect for me. Most who haven’t had sugar in a while, cannot tolerate super sweet desserts anymore. I am one of those people! If you want your mousse a little sweeter, add another tablespoon of swerve confectioners. I would make the recipe as is and taste it to see how you like it first.
Makes 4 servings
Macros: Fat 20 grams – Protein 3 grams – Carbs 5 grams
Each serving contains 573mg of Potassium!
- 2 avocados just ripe
- 1/2 cup coconut cream see note below
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/3 cup + 1 tablespoon swerve confectioners see note below
- 1/8 teaspoon coffee extract
- Pinch of salt
-
Cut open your avocado, remove the pits and spoon out into the bowl of a food processor. Pulse for a minute or so, just to break them up a bit. Then add in the heavy cream, coconut cream, vanilla and coffee extracts. Pulse for 2 minutes, or until well combined.
-
Add in the unsweetened cocoa powder, salt and swerve confectioners and continue blending. Be sure to scrape down the sides, so that all of the avocado is well incorporated.
-
Once the mousse is silky smooth, it is ready to serve! Sprinkle with Lily's dark chocolate shavings or whipped cream. Or if you want to get fancy, add to a piping bag fitted with a star tip and pipe into a bowl.
The coconut cream is the thick solid cream that you get when you refrigerate a can of full fat unsweetened coconut milk over night. The cream rises to the top and solidifies, this is what you want, discard the water.
The amount of sweetness in this recipe, is perfect for me. Most who haven't had sugar in a while do cannot tolerate super sweet desserts anymore. I am one of those people! If you want your mousse a little sweeter, add another tablespoon of swerve confectioners. I would make the recipe as is and taste it to see how you like it first.
Would sour cream work instead of coconut cream?
Hi Amanda,
You could use sour cream or even mascarpone, which is much lower in carbs. If you use mascarpone, be sure to add a little less and increase the heavy cream some, otherwise it will be too thick. The sour cream will change the flavor, but mascarpone is pretty mild so in my opinion, it’s the better choice. I hope that helps!
Do you know of any substitutes for the heavy cream? I can’t have lactose :/
Sure, you can just use coconut or almond milk instead.
Just made this! It is super rich. I think because I used the dark cocoa rather than regular cocoa. Next time I will try that. Also, used canned coconut cream rather than wait. Wasn’t thick enough to put in piping bag so I just scooped into little bowls.
It should be a little rich, but not super rich as you’re describing. It sounds like it was probably the cocoa that you used, as you suspect. The coconut cream that I mention in the recipe, is really key to making this recipe. I’m betting you will like it much better next time, if you use the same ingredients that I used 🙂
I do not like coffee, at all. Could this be left out and still work? Looks so good, I can’t wait to make it!
Absolutely! The coffee flavor just enhances the chocolate, but you can certainly omit it and it will still be fantastic! Just be sure to use avocado’s that have just ripened, not too ripe, and this will allow the cocoa powder to dominate the mousse.
Could you cream up heavy cream instead of the coconut cream? I am allergic to coconut.
Just heavy cream alone might not be thick enough. You could use 1/4 cup of heavy cream and 1/4 cup mascarpone cheese, that should work.
Wow! This looks fantastic!
Thanks! It came out really good and so silky!