Ingredients
2 large ripe avocados (Hass avocados recommended)
1/4 cup unsweetened cocoa powder
1/4 cup powdered erythritol (or other keto-friendly sweetener)
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
2 tablespoons unsweetened shredded coconut (for garnish)
Instructions
Halve and pit avocados
Combine avocados, cocoa powder, sweetener, almond milk, and vanilla extract in a food processor or blender
Blend until smooth and creamy, scraping sides as needed
Transfer mixture into silicone molds, ramekins, or serving cups, filling each 3/4 full
Chill in refrigerator for at least 1 hour to set
Garnish with shredded coconut before serving
Notes
Pre-pit avocados for efficiency
Use a high-powered blender for optimal texture
For a stronger chocolate flavor, add 1-2 tbsp melted dark chocolate (70% or higher)
Store in airtight containers in refrigerator for up to 3 days
Single-serving format helps manage portion size and macros on keto diets
- Prep Time: 15
- Category: Breakfast & Snacks
- Method: No-Bake
- Cuisine: Fusion
- Diet: Keto
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 4g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg