15 Minute Keto Avocado Mousse
Keto Avocado Mousse Nutrition
About this recipe
By: Angela Davis
I love chocolate. Really love it. So I need good and healthy ways to eat it.
That need led to the creation of Keto Avocado Mousse to give me my chocolate fix in a good fat bomb. Full of great healthy fats from avocado and coconut and antioxidants and minerals from the cacao powder, this powerhouse Keto treat isn’t just any old chocolate fix. This mousse is so good that even my kids will eat it for dessert with just a little addition of our own backyard honey. The recipe below is designed for a Keto Diet, but with a simple replacement of the Swerve sweetener with honey, this also makes an outstanding Primal/Paleo treat.
So have your chocolate and eat it, too. And smile because you’re doing your body good!
- 4 Ripe Avacados
- 1/2 can Full Fat Coconut Milk
- 1/4 cup Heavy Whipping Cream
- 8 tbsp Cocoa Powder
- 6 tbsp Swerve, confectioners variety – To Taste
- 1 tsp Vanilla Extract
- 1 dash Salt – To Taste
When buying coconut milk, look for whole fat versions with the shortest ingredient list. While coconut won’t show up on the clean or dirty list, most research says that organic doesn’t make a big difference here either. Our favorite brand happens to be organic, and it only contains coconut and water.
With heavy whipping cream, as with all dairy, look for grass fed and organic when available and within your budget.
Our favorite cacao powder is here. Cacao is different than the conventional cocoa powder found in most grocery stores. It is cold-pressed instead of processed with high heat, so it retains much higher levels of antioxidants, flavonoids, minerals and fiber.
Swerve Sweetener is primarily erythritol, a sugar alcohol that provides about 60-70% of the sweetness of sugar without the calories or any effect on your blood sugar. While not perfect, it is the best Keto option I have found and it does not cause me any digestive issues, which some sugar alcohols do. If you want to avoid it, a great Primal/Paleo option is to use honey instead, in approximately the same amount, to taste.
Vanilla extract and salt help balance the sweet and bitter flavors and brings out the chocolate flavor. Get the real stuff when it comes to the vanilla extract, and we use pink Himalayan sea salt.
Step by Step Instructions
Pit your avocados, and be careful! Watch the video below for a demonstration. Scoop the flesh out and place in a food processor.
Add coconut milk to food processor. Most canned coconut milk will have separated and the cream will be a thick layer at the top. To get just half, use a table knife and slice through the cream, scooping half into the processing bowl. Then pour about half the coconut water into the bowl. Stir the remaining contents of the can together, place in a ziplock bag and save for another use.
Add cream, vanilla, salt, cacao powder and sweetener to bowl. Pulse until ingredients start to combine, then process on high until smooth. Scrape down the sides once or twice to make sure everything gets incorporated.
Taste and adjust if needed. If it’s too avocado-y, add more cacao powder and sweetener. If it’s too bitter, add sweetener. If it’s too sweet, add cacao powder!
Keep your mousse in a covered container in the refrigerator. Try not to eat it all at once!
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