Keto-Friendly Mexican Chocolate Mousse with Spicy Cinnamon Pecan Crust

Allergens

Nuts (Pecans)

Ingredients

• 1 cup dark chocolate (keto
• friendly, at least 70% cocoa)
• 2 large ripe avocados, pitted and peeled
• 4 tbsp unsweetened almond milk
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp kosher salt
• 3/4 cup pecans, roughly chopped
• 1/2 tsp ground cinnamon
• 1 tbsp granulated erythritol or another keto
• friendly sweetener
• 1/2 tsp ground cayenne pepper (optional)

Instructions

1. In a double boiler, melt the dark chocolate and set aside to slightly cool.
2. In a food processor, blend the avocados until smooth.
3. Add the melted chocolate, almond milk, unsweetened cocoa powder, and kosher salt to the food processor with the avocado. Blend until combined and creamy.
4. Divide the chocolate mousse mixture into two serving dishes and refrigerate while preparing the crust.
5. In a medium bowl, mix together the pecans, cinnamon, sweetener, and cayenne pepper (if using).
6. Remove the chilled chocolate mousse from the refrigerator and top with the spicy cinnamon pecan mixture.
7. Return to the refrigerator for 15 minutes to allow flavors to meld before serving.

Chef’s Insight

The combination of rich chocolate, creamy avocado, and crunchy pecans creates a perfect balance of flavors and textures.

Notes

Use high-quality dark chocolate for the best flavor.