5-Ingredient Keto Mexican Chocolate Avocado Mousse

Mexican chocolate has long paired cocoa with warm cinnamon and a whisper of chile heat. This keto mousse blends ripe avocado into that classic profile for a silky, no-bake dessert that feels indulgent without the sugar.

Serves 4 · 10 min prep

Estimate for one serving

• 180 cal
• 3g protein
• 12g carbs
• 16g fat

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Ingredients

• 2 large ripe avocados
• 1/3 cup unsweetened cocoa powder
• 1/3 cup powdered erythritol or monk-fruit sweetener
• 1/4 cup unsweetened almond milk
• 1/2 tsp ground cinnamon
• 1/8 tsp pinch of cayenne pepper
• 1/16 tsp pinch of salt
• 1 tsp vanilla extract

Instructions

1. 1Halve the avocados, remove the pits, and scoop the flesh into a food processor or high-speed blender.
2. 2Add the cocoa powder, powdered sweetener, almond milk, cinnamon, cayenne, salt, and vanilla.
3. 3Blend on high for 45 to 60 seconds, stopping once to scrape down the sides, until the mixture is completely smooth, glossy, and mousse-like with no avocado chunks remaining.
4. 4Taste and adjust sweetness or cayenne heat if desired; the cinnamon and tiny cayenne should give classic Mexican-chocolate warmth without overpowering.
5. 5Spoon the mousse into four small ramekins or glasses, smoothing the tops.
6. 6Cover and refrigerate at least 30 minutes so the mousse firms and the flavors bloom.
7. 7Just before serving, optionally dust with a whisper more cinnamon or a few cacao nibs for texture.
8. 8Enjoy cold; the healthy fats keep it satiating while the spice profile makes it feel like a restaurant dessert rather than a diet swap.