Low-Carb Chocolate Hazelnut Avocado Mousse

There were two things that I really missed when I first changed my way of eating; Nutella and Ferrero Rocher chocolates. Do you sense a theme there? Chocolate and hazelnut has to be the best combination ever invented.

I’ve used them here in a healthy, get deceptively lush dessert. If you can’t easily get hazelnut butter, sub it out for any other nut butter. It won’t bring back those heady days of eating Nutella straight from the jar… but maybe that’s a good thing.

Avocado may seem like an odd ingredient but thanks to its mild flavour it is undetectable when combined with chocolate and hazelnuts in this healthy fat bomb recipe. Enjoy!

Step-by-step

1. Place all ingredients, except almond milk, into a food processor.

   

2. Blend until smooth, adding almond milk in small amounts until a creamy consistency is reached.

   

3. Divide between 4 single-serving jars (about 140 g/ 5 oz per jar). Chill in refrigerator for 15 minutes before serving.

   

4. Store covered in the refrigerator for up to 3 days.

   

Recipe

Low-Carb Chocolate Hazelnut Avocado Mousse

★★★★★4.8 (71 ratings)

Rich and creamy chocolate mousse flavored with hazelnut butter. A healthy sugar-free dessert that can be ...

Hands on

5m

Overall

20m

Servings

4

4.6 g

Net carbs

5.5 g

Protein

25.6 g

Fat

280

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 2 large avocados (400 g/ 14.1 oz)
• 4 tbsp raw cacao powder or Dutch process cocoa powder (22 g/ 0.8 oz)
• 4 tbsp hazelnut butter (64 g/ 2.3 oz)
• ¹/₂ tsp sugar-free vanilla extract
• 2 tbsp powdered Swerve or Erythritol (20 g/ 0.7 oz)
• 10 drops stevia extract
• 4 tbsp unsweetened almond milk, cashew milk or coconut milk (60 ml/ 2 fl oz)
• Optional topping: chopped dark chocolate and roasted chopped hazelnuts

Instructions

1. Place all ingredients, except almond milk, into a food processor.

2. Blend until smooth, adding almond milk in small amounts until a creamy consistency is reached.

3. Divide between 4 single-serving jars (about 140 g/ 5 oz per jar). Chill in refrigerator for 15 minutes before serving.

4. Store covered in the refrigerator for up to 3 days.

Nutrition per serving

Carbs 7%Protein 8%Fat 85% of calories

Net carbs

4.6 g

Total carbs

19.6 g

Fiber

10.2 g

Sugars

1.8 g

Protein

5.5 g

Fat

25.6 g

Saturated fat

3.3 g

Calories

280 kcal

Sodium

16 mg · 0.68% RDA

Magnesium

85 mg · 21.3% RDA

Potassium

711 mg · 35.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Avocado, fresh	1.8 g	2 g	14.7 g	160
Cocoa powder, raw (cacao)	1.1 g	1.1 g	0.7 g	12
Hazelnut butter, no salt added	1.3 g	2.4 g	10 g	103
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
Swerve, natural sweetener (Erythritol and chicory inulin based)	0.3 g	0 g	0 g	1
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Almond milk natural (unsweetened)	0.1 g	0.1 g	0.2 g	2
Total	4.6 g	5.5 g	25.6 g	280

• Gluten free
• Dairy free
• Egg free
• Nightshade free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan