Keto Nigerian Chocolate Avocado Mousse Cake

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large ripe avocados, peeled and pitted
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated erythritol or monk fruit sweetener
• 1/2 teaspoon sea salt
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened almond milk

Instructions

1. a. Preheat the oven to 350°F (180°C). Grease and line an 8 inch springform pan with parchment paper. b. In a food processor, blend the avocados until smooth. Add the cocoa powder, sweetener, salt, and vanilla extract, and pulse to combine. c. Add the almond flour and continue pulsing until well incorporated. Slowly pour in the melted coconut oil while blending. Then, add the almond milk and blend until you have a smooth batter. d. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. e. Once cooled, carefully remove the cake from the pan and place it on your serving plate. You can top with berries, whipped cream, or a dusting of cocoa powder for added flair.

Chef’s Insight

This recipe is designed for those following a Keto diet but still desire a rich, indulgent dessert. The combination of avocado and cocoa creates a surprisingly satisfying texture and taste.

Notes

Be sure to use ripe avocados for the creamiest texture. - You can replace the almond milk with any unsweetened plant-based milk of your choice.