Avocados are the secret ingredient for creaminess.
I know, it might seem crazy that we’re putting avocado in dessert, but it actually works! We’ve done avocado cheesecake and avocado ice cream that will shock you. The mild flavor of avocado gets masked instantly by the cocoa powder and the creamy texture weirdly works.
Wow! But how do I pick out a ripe avocado?
Easy! Give it a gentle squeeze. If it lightly yields to some pressure, it’s probably good. If it feels soft or mushy with a little pressure, it’s likely past its prime.
I have avocados, but they’re not ripe yet. Anything I can do to speed up ripening?!
Just like apples, placing avocados in a brown paper bag can help it ripen more quickly.
Do I need to use heavy cream?
Nope! If you want to make this non-dairy, we find subbing in coconut milk is your best best. Its subtly sweet flavor pairs perfectly with the avocado.
Do I have to salt it?
YES. Don’t underestimate the power of a pinch of salt to desserts! It will help bring out the cocoa flavor.
What else could I top it with?
This would taste amazing—and give you a little more protein—topped with some chopped toasted almonds. We also love pairing sesame with sweets, so toasted sesame seeds would work well here, too. YIELDS:2PREP TIME:0 HOURS 15 MINSTOTAL TIME:1 HOUR 15 MINSINGREDIENTS2
ripe avocados3/4 c.
heavy cream1/2 c.
keto-approved chocolate chips (we love Lily’s)1/4 c.
honey or your favorite keto sweetener3 tbsp.
unsweetened cocoa powder1 tsp.
- In a food processor or blender, blend all ingredients except chocolate curls until smooth.
- Transfer to serving glasses and refrigerate 30 minutes and up to 1 hour.