Skip To Main Content

COVID-19 Updates and Resources. Learn More

Peanutty Avocado Chocolate Mousse Recipe


Atkins Peanutty Avocado Chocolate Mousse
5.7g
Glucides nets Atkins™
Prep Time:0 Minutes
Style:American
Cook Time:0 Minutes
Phase:Phase 2
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.8g

Protein

29.4g

Fat

13.6g

Fiber

334.6cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 3eachCalifornia Avocados
  • 0 1/2cupCoconut Milk Unsweetened
  • 1ozLily's Sugar Free Chocolate Chips
  • 3tbspCocoa Powder (Unsweetened)
  • 3TbspPeanut Butter, natural creamy
  • 2tspVanilla Extract
  • 3servingLiquid Stevia
  • 0 1/2tspCinnamon
  • 0 1/4tspSalt

DIRECTIONS

For this recipe it is important that all ingredients are at room temperature to make the blending smooth and easy.  Also, adjust the added salt if you are using salted peanut butter.
 
  1. Mash the avocado and place it in a blender with the coconut milk.  Blend until smooth.
  2. While the avocados are blending, place the chocolate chips in a microwave safe bowl and heat at 20-30 second intervals until melted, stirring in between.  Once melted add to the avocado mixture and continue to blend while scraping down the sides.
  3. Add the cocoa powder, peanut butter, vanilla, 15-20 drops stevia, cinnamon and salt.  Blend and scrape down the sides until all ingredients are well combined and the mousse is smooth and creamy.  Add additional stevia a drop at a time if a sweeter mousse is desired.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

×

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

Close button