Keto Tex-Mex Chocolate Avocado Mousse with Spiced Roasted Almonds
Discover a mouthwatering and sensory Tex-Mex Chocolate Avocado Mousse that's perfect for the ketogenic diet, boasting a rich chocolate flavor and creamy avocado texture, topped with spiced roasted almonds. Indulge in this cinematic culinary creation while staying within your dietary requirements.
Allergens
Tree nuts (almonds)
Ingredients
- 2 medium ripe avocados
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond milk
- 1/4 cup granulated erythritol
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 pinch sea salt
- For the Spiced Roasted Almonds:
- 1 cup raw almonds
- 1 tbsp avocado oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Pinch of sea salt
Instructions
- In a food processor or high speed blender, combine the avocados, cocoa powder, almond milk, erythritol, vanilla extract, cinnamon, and salt. Blend until smooth and creamy. Transfer to a large bowl.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- For the Spiced Roasted Almonds: In a small bowl, mix together chili powder, smoked paprika, and salt. Toss almonds in avocado oil to coat evenly. Sprinkle spice mixture over almonds and toss until completely coated. Spread them on the prepared baking sheet in a single layer.
- Bake almonds for 7 10 minutes or until golden brown and fragrant, stirring occasionally to ensure even browning. Remove from oven and allow to cool.
- Divide mousse into two serving dishes and smooth the top with a spatula. Sprinkle roasted almonds on top of each mousse.
Chef’s Insight
To achieve a velvety texture, ensure that the avocados are ripe but not overly soft when making this mousse.
Notes
This recipe is best served chilled.