Keto Chocolate Hazelnut Mousse with Whipped Coconut Cream
"When you crave a decadent dessert that still keeps you in ketosis, this chocolate hazelnut mousse steps in as the perfect solution. Silky avocado provides the creamy base, while rich cocoa and nutty hazelnut butter deliver deep chocolate flavor without a single grain of sugar. A touch of erythritol sweetens the mix, keeping net carbs under five grams per serving, so you can indulge guilt‑free. Topped with a light, airy swirl of whipped coconut cream, each spoonful feels like a luxurious treat that satisfies both sweet cravings and your macro goals. This recipe is quick to assemble—no baking required—making it ideal for busy evenings or spontaneous dessert cravings. For extra crunch, sprinkle a few crushed toasted hazelnuts on top or pair with a few fresh berries for a pop of color. Whether you're following a strict keto plan or simply looking for a low‑carb chocolate fix, this mousse proves that indulgence and nutrition can coexist beautifully."
Ingredients
Instructions
Place the chilled coconut milk in the refrigerator for at least 4 hours, then scoop out the solid cream and set aside; keep the liquid for smoothies or discard.
In a food processor, combine avocados, almond milk, hazelnut butter, cocoa powder, erythritol, vanilla extract, and sea salt.
Blend on high until the mixture is completely smooth and glossy, scraping down the sides as needed.
Taste and adjust sweetness if desired, adding a little more erythritol.
Transfer the mousse into 4 serving glasses or ramekins and refrigerate for at least 30 minutes to set.
While the mousse chills, whip the coconut cream with powdered erythritol and vanilla extract using a chilled bowl and beaters until soft peaks form.
Top each mousse with a generous dollop of whipped coconut cream and optionally garnish with crushed hazelnuts or a dusting of cocoa powder.
Gather Ingredients
Step by Step
Place the chilled coconut milk in the refrigerator for at least 4 hours, then scoop out the solid cream and set aside; keep the liquid for smoothies or discard.
In a food processor, combine avocados, almond milk, hazelnut butter, cocoa powder, erythritol, vanilla extract, and sea salt.
Blend on high until the mixture is completely smooth and glossy, scraping down the sides as needed.
Taste and adjust sweetness if desired, adding a little more erythritol.
Transfer the mousse into 4 serving glasses or ramekins and refrigerate for at least 30 minutes to set.
While the mousse chills, whip the coconut cream with powdered erythritol and vanilla extract using a chilled bowl and beaters until soft peaks form.
Top each mousse with a generous dollop of whipped coconut cream and optionally garnish with crushed hazelnuts or a dusting of cocoa powder.