Keto Chocolate Avocado Protein Mousse
⏱ 10 min💪 16g protein per serving🔥 ~335 cal🍽 4 servings
Avocado gives mousse its body without eggs, gelatin, or a stove. The trick is enough cocoa and salt to bury the vegetal note, and folding in whipped cream at the end so it stays light instead of turning into pudding. Whey brings each serving to 16g protein at about 5g net carbs. Blend the base completely smooth before the cream goes anywhere near it.
Ingredients
- 2 ripe Hass avocados (about 300g of flesh)
- 2 scoops chocolate whey or casein protein (64g)
- 1/3 cup unsweetened cocoa powder (28g)
- 1/2 cup heavy whipping cream, cold
- 2 tablespoons mascarpone or full-fat cream cheese
- 1/3 cup powdered allulose
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Instructions
- Whip the cold heavy cream to soft peaks in a chilled bowl and set it in the refrigerator.
- Blend the avocado flesh, mascarpone, cocoa powder, allulose, almond milk, vanilla, and salt in a food processor for a full 60 seconds, scraping down twice, until there is no green speckling left at all.
- Add the protein powder and pulse just until incorporated, adding a tablespoon more almond milk if the base is too stiff to move.
- Fold the whipped cream into the chocolate base in three additions with a spatula, stopping as soon as the streaks disappear so you keep the air in it.
- Divide among four cups and chill for at least 1 hour to let the flavors settle and the texture firm.
- Press plastic wrap directly onto the surface and refrigerate for up to 3 days, since exposed avocado darkens even under cocoa.
Tips
- Your avocados have to be properly ripe, yielding to gentle pressure with no hard spots. Underripe avocado will not break down smooth and leaves fibrous strings that no amount of blending removes.
- Cocoa and salt are doing the disguising work, so do not cut either. If you can still taste avocado, add another tablespoon of cocoa and a second pinch of salt rather than more sweetener.
- Casein makes a firmer, more classic set mousse and whey makes a lighter one. If you want something closer to a chocolate pudding cup, use casein and skip the whipped cream fold.
FAQ
- How many net carbs per serving?
- About 5g net carbs. Avocado is roughly 6g net for the whole batch because most of its carbohydrate is fiber, and cocoa powder adds about 7g net across four servings.
- Does it taste like avocado?
- Not if you use ripe fruit and the full amount of cocoa and salt. The avocado reads as richness rather than flavor, and most people cannot identify it blind.
- How long does it keep?
- Three days refrigerated with plastic wrap pressed to the surface. It also freezes well for a month and eats like a soft chocolate ice cream after ten minutes on the counter.
- Can I make it dairy free?
- Yes. Use chilled full-fat coconut cream in place of the heavy cream and mascarpone, and a plant-based chocolate protein. Net carbs rise by about 1g per serving.
