Keto Chocolate Avocado Dessert Hummus

This chocolate dip is a dessert version of hummus. Ripe avocado, unsweetened cocoa and almond butter are blended with powdered erythritol until smooth, then chilled. It makes 4 servings, takes 10 minutes to prepare, and needs no cooking, only at least 30 minutes in the refrigerator before serving.

Save this recipe for later:

Everything goes into one food processor. The only decision is how thin you want the dip, and the almond milk controls that.

Start with a Soft, Ripe Avocado

An avocado that yields slightly to gentle pressure blends smoothest. Slice it in half, remove the pit and peel it before it goes into the food processor. Measure the other ingredients before you start blending.

What You Need

• 1 ripe avocado, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond butter
• 1/4 cup powdered erythritol, or your preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk, adjusted for the consistency you want
• Optional toppings: sugar-free chocolate chips, chopped nuts or coconut flakes

Blending

Put the avocado, cocoa powder, almond butter, erythritol, vanilla and salt into the food processor and blend until smooth and creamy. Stop to scrape down the sides with a spatula as needed.

Then add the almond milk a little at a time until the dip reaches the consistency you want. It should be smooth and easy to scoop. Taste it and add more erythritol if it needs more sweetness.

Transfer the dip to a serving bowl and refrigerate for at least 30 minutes. Serve with fresh berries, sliced strawberries or other snacks.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Finishing with Toppings

Sugar-free chocolate chips, chopped nuts or coconut flakes go on top and add crunch to the smooth dip. Strawberries or raspberries work well for dipping.

Nut Butter and Chocolate Variations

For a richer flavor, add a tablespoon of coconut oil or a pinch of espresso powder. Peanut butter or sunflower seed butter can replace the almond butter for a different taste. A tablespoon of cashew or hazelnut butter adds another nutty note, and a pinch of cinnamon or nutmeg is another option for the chocolate mixture.

What to Serve for Dipping

Cucumber slices and bell peppers add crunch, and almond-flour crackers or cheese-based crackers are other options. Herbal tea or sparkling water goes well alongside.

Storing the Dip

Keep the dip in an airtight container in the refrigerator for up to 5 days. It may thicken over time, so stir it before serving.

For longer storage, move it to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the refrigerator, then stir well before serving.

Can you use a blender?

A high-speed blender works in place of a food processor. Blend in smaller batches if needed and scrape down the sides so everything is mixed in.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us