Low-Carb Chocolate Avocado Mousse with Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich and velvety chocolate mousse made with avocado and cocoa powder, naturally sweetened and topped with fluffy whipped cream for a guilt-free keto dessert. This French-inspired keto recipe (low-carb), ready in about 10 minutes, pairs ripe avocado, unsweetened cocoa powder, erythritol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 French cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Cut 2 medium ripe avocados in half, remove the pits, and scoop the flesh into a food processor. Add 1/3 cup unsweetened cocoa powder, 1/4 cup erythritol, 1 tsp vanilla extract, and 1/8 tsp sea salt.
  2. Step 2: Blend until smooth and creamy, scraping down the sides as needed to ensure even mixing, about 1-2 minutes.
  3. Step 3: Transfer the mousse to individual serving bowls and refrigerate for at least 1 hour to chill and firm up.
  4. Step 4: Meanwhile, whip 3/4 cup heavy whipping cream with 2 tbsp powdered erythritol using a hand mixer or whisk until stiff peaks form.
  5. Step 5: Before serving, top each mousse bowl with a generous dollop of the sweetened whipped cream for a luscious contrast.

Related recipes