Keto Spanish Brunch Sweet: Avocado Mousse with Orange Zest and Almond Flour Wafers

Allergens

Eggs, Dairy

Ingredients

• 2 ripe Hass avocados 1/4 cup unsweetened almond milk 1/3 cup granulated erythritol 2 teaspoons orange zest 1/2 teaspoon vanilla extract Pinch of sea salt For the wafers: 1 cup almond flour 1/4 cup granulated erythritol 1/2 teaspoon ground cinnamon 1 large egg, beaten 3 tablespoons unsalted butter, melted

Instructions

1. Begin by preparing the wafers. In a large bowl, whisk together almond flour, erythritol, and cinnamon. Add the beaten egg and melted butter, mixing until well combined.
2. Preheat an oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a small cookie scoop or two spoons, portion out dough onto the lined baking sheet, spacing about 2 inches apart. Bake for 12 14 minutes, or until golden and firm to the touch. Allow to cool completely on the baking sheet.
3. In a food processor, combine avocados, almond milk, erythritol, orange zest, vanilla extract, and sea salt. Process until smooth and creamy, stopping to scrape down the sides as needed.
4. To serve, spoon the avocado mousse atop each cooled wafer and garnish with a sprinkle of orange zest or a thin slice of orange.

Chef’s Insight

The contrast of cool avocado mousse with warm almond flour wafers creates an irresistible textural experience.

Notes

Adjust sweetness to taste by adding more erythritol if desired.