Keto Chocolate Mousse with Raspberry Compote

This keto chocolate mousse is a rich and decadent dessert that is also low in carbs and sugar. It's made with avocado, almond milk, cocoa powder, erythritol, coconut oil, and vanilla extract. The raspberry compote is made with fresh or frozen raspberries, lemon juice, and erythritol. The mousse is topped with the compote and refrigerated for at least 30 minutes before serving.

I first came up with this recipe when I was looking for a low-carb dessert that I could enjoy without feeling guilty. I experimented with a few different ingredients and combinations until I finally came up with this recipe. It's now one of my favorite desserts and I make it all the time. I love the rich and decadent flavor of the chocolate mousse and the tartness of the raspberry compote. It's the perfect dessert for any occasion.

Prep time: 15 | Cook time: 15 | Serves: 2

Ingredients

• 1 ripe avocado, peeled and pitted
• 1/2 cup unsweetened almond milk
• 1/4 cup cocoa powder, unsweetened
• 1/4 cup erythritol
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 1/4 cup raspberries, fresh or frozen
• 1 tablespoon lemon juice
• 1 tablespoon erythritol

Instructions

1. For the chocolate mousse:
2. In a food processor or high-powered blender, combine the avocado, almond milk, cocoa powder, erythritol, coconut oil, and vanilla extract. Blend until smooth and creamy.
3. Divide the mousse between two parfait glasses or jars.
4. For the raspberry compote:
5. In a small saucepan, combine the raspberries, lemon juice, and erythritol. Bring to a simmer over medium heat, stirring occasionally.
6. Reduce heat to low and simmer for 10-15 minutes, or until the raspberries have broken down and the compote has thickened.
7. Remove from heat and let cool slightly.
8. Top the chocolate mousse with the raspberry compote and refrigerate for at least 30 minutes before serving.
9. Garnish with additional raspberries and/or mint leaves, if desired.

Why It Works

• The avocado gives the mousse a rich and creamy texture.
• The almond milk adds a nutty flavor and makes the mousse lighter.
• The cocoa powder gives the mousse a rich chocolate flavor.
• The erythritol adds a touch of sweetness without the carbs.
• The coconut oil helps to stabilize the mousse and gives it a smooth texture.
• The vanilla extract adds a touch of flavor and depth.
• The raspberry compote adds a tart and fruity flavor that complements the chocolate mousse.
• The lemon juice helps to brighten the flavor of the raspberry compote.
• The erythritol in the raspberry compote adds a touch of sweetness without the carbs.