Low-Carb Chocolate and Hazelnut Avocado Mousse

Indulge in this rich and creamy Low-Carb Chocolate and Hazelnut Avocado Mousse that combines the heart-healthy fats of avocado with the decadence of chocolate and the nutty crunch of hazelnuts. Perfect for satisfying your sweet tooth on a keto diet.

Course Desserts

Cuisine American

Keyword avocado chocolate mousse, hazelnut mousse, keto chocolate, Keto Mousse, low carb dessert, low-carb sweets

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 345kcal

Equipment

Food processor
Double boiler or microwave-safe bowl for melting chocolate
Measuring cups and spoons
Four serving dishes

Ingredients

2 ripe avocados, peeled and pitted (about 300g total)
¼ cup unsweetened cocoa powder (22g)
¼ cup powdered erythritol or sweetener of choice (48g)
½ cup heavy cream (120ml)
½ tsp vanilla extract (2.5ml)
¼ tsp salt
⅓ cup roasted hazelnuts, chopped (45g)
2 oz sugar-free dark chocolate, melted (56g)

Instructions

Begin by melting the sugar-free dark chocolate using a double boiler or microwave, stirring until smooth. Set aside to slightly cool.
In a food processor, combine the peeled and pitted avocados, unsweetened cocoa powder, powdered erythritol, heavy cream, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
While the food processor is running, slowly pour in the melted dark chocolate until fully incorporated into the avocado mixture.
Once the mousse is smooth, stir in half of the chopped roasted hazelnuts, reserving the rest for garnish.
Divide the mousse evenly into four serving dishes. Refrigerate for at least 30 minutes to chill and set.
Before serving, garnish with the remaining chopped hazelnuts, adding an extra touch of texture and flavor.

Notes

Adjust the sweetness to your liking by adding more or less powdered erythritol.

For a nut-free version, omit the hazelnuts and consider adding coconut flakes or cacao nibs for crunch.

Ensure all ingredients are at room temperature for best texture and blending.

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition