Choose ripe avocados. They should yield to gentle pressure and have a uniform dark green skin. Avoid stringy or overly soft fruit.

Scoop and prep. Halve the avocados, remove the pits, and scoop the flesh into a blender or food processor.

Add the dry ingredients. Add 4–5 tablespoons unsweetened cocoa powder, 1/3–1/2 cup powdered keto sweetener, and a pinch of fine sea salt. Powdered sweetener blends more smoothly than granulated.

Pour in the liquids. Add 1/4–1/3 cup unsweetened almond milk and 1 teaspoon vanilla extract. Start with less milk; you can add more to adjust thickness.

Blend until silky. Process on high for 30–60 seconds, scraping down the sides as needed. The mixture should be glossy and pudding-like with no avocado chunks.

Taste and tweak. Adjust sweetness, cocoa intensity, and salt. If it’s too thick, add a splash of almond milk. If it’s too thin, blend in 1–2 teaspoons extra cocoa or a spoonful of nut butter.

Optional boosters. For deeper flavor, add 1/2 teaspoon espresso powder. For warmth, add 1/4 teaspoon cinnamon. For extra richness, blend in 1 tablespoon peanut butter or almond butter.

Chill briefly. Spoon into serving cups and chill for 20–30 minutes to set and meld flavors. It’s fine to eat right away, but chilling improves the texture.

Garnish and serve. Top with whipped coconut cream, cacao nibs, or a few raspberries. Serve cold with small spoons—it’s rich.