This Keto dessert is still a work in progress. But the results were good enough to post here while wuff keeps "fine tuning" this to Vrghr's desires.

Wuff wants to make this a bit lighter and fluffier. But the flavors are very close to perfect now; rich, thick, creamy, robustly chocolate, velvety, a touch of vanilla, and subtle hints of cinnamon and nutmeg spice.

There's a subtle note of the avocado too, but if you didn't know it was there, you could easily miss it.

Vrghr used a canned, store bought coconut cream topping to eliminate most of the sugars and carbs from the whipped topping. The mousse itself has nearly zero, thanks to the use of the monk fruit sweetener instead of sugar. A couple ripe raspberries add a colorful garish, and the tart fruit matches very well with the sweet, creamy chocolate.

Wuff used a Monk Fruit sweetener to eliminate the added sugars and carbs. This worked out VERY well, with next to no flavor or aftertaste of its own. Just a nice gentle sweetness.

SPECIAL NOTE: The ingredient amounts given below are Vrghr's closest approximates of what went into this. But they may not be exactly right. This is very much a "kitchen experiment" on wuff's part. It involved a lot of tasting and, "not quite there, let me add more of this.... closer! Needs more of that! .... Almost got it. What if we add some of ...." going on. Wuff also taste tested it with another "foodie" working in the shop with wuffy. We looked a bit like mad scientists in the kitchen, with different bottles and spices and packages, a hand blender whipping things together, whisks, and bowls and tasting spoons. *HEHE*

The results were certainly worth it. !!!BUT!!! If you want to create this for yourself, be advised that the final stage may need to be a bit of adjustment for flavor balance and taste testing to get it just right for your preferences. That's part of the fun of cooking. Don't be afraid to jump in courageously and discover new tastes!

If Vrghr's calculations are correct, this dessert should only have less than 5 net carbs per serving. A great way to indulge both a sweet tooth and a chocolate craving while on a Keto diet!

Makes 12 Servings

INGREDIENTS:
4-5 large Avocados
1 can (14oz) canned Coconut Cream (include coconut liquid in bottom)
4oz Mascarpone Cheese
1/2-2/3 C Unsweetened Dutch Processed Cocoa Powder
1/2-1 tsp Instant Coffee powder (optional)
1/3-1/2 C Monk Fruit Sweetener (adjust to taste)
2 tsp alcohol-free artificial Vanilla Extract
1/2 tsp Nutmeg (optional)
1 tsp Ceylon Cinnamon (optional)
Dash of Salt

Fresh Raspberries and non-dairy sugar-free whipped cream (for garnish)

Immersion Blender or Food Processor

DIRECTIONS:
NOTE: If using Immersion Blender, add the ingredients to a large bowl and process with the immersion blender instead of the food processor. The results should be just the same.

Pit and remove flesh from avocados. Add to food processor. Pulse/process for a minute to break things up

Add the coconut cream, mascarpone cheese, vanilla, and coffee powder. Process until well combined, scraping sides as needed

Add the cocoa powder, sweetener, and salt. Add the optional nutmeg and cinnamon (recommended) if using. Continue processing, scraping sides as needed, until smooth and creamy. If the result is too thick, you can thin it with a bit of unsweetened almond milk or coconut milk (ensure the coconut milk has no added sugars; some do!)

Spoon into 12 serving cups, garnish with a small spritz of whipped cream-substitute and a raspberry or two

NOTE: This can be refrigerated over night prior to serving. If doing so, place the mousse into a bowl and cover with plastic wrap. ensuring that the plastic is pressed tight to the top of the mousse to prevent a skin forming. Refrigerating will thicken the mousse a bit, so stir it up before spooning into the serving cups

!DEVOUR!