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Silky Chocolate-Espresso Avocado Mousse

A surprisingly rich, dairy-free, and keto-friendly mousse that comes together in 5 minutes using a food processor.
Course Dessert
Cuisine American
Keyword Diabetic Chocolate Mousse Recipe
Prep Time 5 minutes
Chill time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Calories 158kcal

Ingredients

Mousse Base

  • 320 g ripe avocado flesh approx. 2 medium-large avocados
  • 8 tbsp 120g full-fat canned coconut cream (solid part only)
  • 7 tbsp powdered allulose or monk fruit/erythritol blend
  • 60 g approx. 10 tbsp unsweetened cocoa powder

Flavor Accents

  • 1 tsp instant espresso powder
  • 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/8 tsp sea salt
  • Optional Garnish: Toasted unsweetened coconut flakes or sugar-free dark chocolate shavings

Instructions

  • In the bowl of a food processor, combine the avocado flesh, coconut cream, and powdered sweetener. Secure the lid and blend on high for 1 minute, or until the mixture is completely smooth and creamy.
  • Add the unsweetened cocoa powder, espresso powder, vanilla extract, cinnamon, and sea salt to the processor. Scrape down the sides of the bowl.
  • Blend again on high for 30-60 seconds, until the mousse is silky, thick, and no streaks of avocado remain.
  • Divide the mousse evenly among 6 small serving glasses or ramekins. Chill in the refrigerator for at least 1 hour to set.
  • Just before serving, top with toasted coconut flakes or chocolate shavings, if desired.

Notes

Nutrition Information (Per Serving)

Calories: 158 kcal Total Fat: 14 g Saturated Fat: 6.2 g Sodium: 58 mg Total Carbohydrates: 12.1 g Dietary Fiber: 7.6 g Net Carbohydrates: 4.5 g Total Sugars: 0.8 g Protein: 3.6 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs - Fiber. (Note: Zero-glycemic sweeteners like allulose are excluded from the total carbohydrate count for net carb calculation.)