Sugar-Free Dark Chocolate Avocado Mousse with Berries
Avocado Mousse
Creamy, low-carb chocolate mousse sweetened for a diabetic-friendly finish.
This silky avocado-chocolate mousse is my go-to dessert when I want something indulgent but low in sugar. Ripe avocados give the mousse a luxuriously creamy texture while unsweetened cocoa and a zero-calorie sweetener create deep chocolate flavor without the sugar spike — perfect for people managing blood sugar.
It comes together in minutes in a blender or food processor and can be dressed up with fresh berries, a sprinkle of nuts, or a little sugar-free chocolate for crunch. Light, satisfying, and easy to portion, it’s a dessert that feels decadent and stays diabetes-friendly.
Nutrition (per serving)
Directions
-
1
Cut avocados in half, remove pits, and scoop flesh into a blender or food processor.
-
2
Add cocoa powder, monk fruit or erythritol, Greek yogurt, vanilla, almond milk, and a pinch of salt.
-
3
Blend on high until completely smooth, scraping down the sides as needed. Taste and adjust sweetness or cocoa to preference.
-
4
Transfer mousse to four small serving cups and smooth the tops with a spoon.
-
5
Top each serving with a few raspberries, a sprinkle of toasted almonds, and optional sugar-free chocolate shavings.
-
6
Serve immediately or chill up to 1 day. If chilling, let mousse sit at room temperature 5 minutes before serving for easiest scooping.
Ingredients
- Ripe avocados:2 pieces
- Unsweetened cocoa powder:1/2 cup
- Monk fruit or erythritol (granulated):1/3 cup
- Plain nonfat Greek yogurt:1/2 cup
- Pure vanilla extract:1 tsp
- Unsweetened almond milk:2 tbsp
- Fine sea salt:1 pinch
- Fresh raspberries (for topping):1/2 cup
- Toasted sliced almonds (for topping):2 tbsp
- Optional sugar-free dark chocolate shavings:1 tbsp
Tips & Notes
- Use ripe avocados for the creamiest texture — they should give slightly when pressed.
- Choose monk fruit or erythritol to avoid added sugars; start with less and add to taste.
- If the mousse is too thick, thin with a teaspoon of almond milk at a time until you reach desired consistency.
- Make ahead and store in an airtight container in the fridge for up to 24 hours; fresh berries are best added just before serving.
- For extra chocolate depth, stir in 1 tbsp unsweetened cocoa nibs or a dash of espresso powder.
