Keto Chocolate Avocado Mousse Cups

Serves 4 · 10 min prep

Ingredients

• 2 large ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/3 cup heavy cream
• 1/4 cup powdered erythritol
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 2 tbsp for garnish sugar-free dark chocolate shavings

Instructions

1. 1Halve the avocados, remove the pits, and scoop the flesh into a food processor, discarding any browned spots.
2. 2Add the unsweetened cocoa powder, powdered erythritol, vanilla extract, and salt to the processor bowl.
3. 3Pour in the heavy cream and blend on high, scraping down the sides once or twice, until the mixture is ultra-smooth, glossy, and mousse-like with no avocado chunks remaining.
4. 4Taste the mousse; it should be deeply chocolatey and lightly sweet with no lingering avocado flavor once fully emulsified.
5. 5Spoon the mousse evenly into four small serving cups or ramekins, tapping gently to level the tops.
6. 6Cover each cup and refrigerate at least 1 hour so the mousse firms and the flavors meld into a chilled dessert texture.
7. 7Just before serving, grate or shave the sugar-free dark chocolate over each cup for a crisp finish.
8. 8For a cookout-friendly presentation, keep the cups nested in a shallow tray of ice so they stay cold on the dessert table.
9. 9Serve with a small spoon; the mousse should be silky, dense, and scoopable straight from the fridge.
10. 10Leftovers keep covered in the refrigerator up to two days and remain keto-friendly for post-Labor Day low-carb treats.