Frozen Avocado Scoops
Makes 12 scoops | 5 min prep + 2 hr freeze | Keto, dairy-free, high fat snack
Think of these as creamy, fudgy bites that melt in your mouth. Great for killing sweet cravings without spiking blood sugar.
Ingredients
Ripe avocados: 2 large, ∼300g flesh. They should give slightly when pressed
Coconut cream or full-fat coconut milk: ¼ cup, 60ml. Makes them creamy and helps them freeze solid
Sweetener: 2-3 tbsp erythritol, monk fruit, or maple syrup. Taste and adjust
Lemon or lime juice: 1 tbsp. Stops browning and balances richness
Vanilla extract: 1 tsp
Pinch of salt
Optional add-ins: 2 tbsp cocoa powder for chocolate, 1 tbsp peanut butter, 2 tbsp sugar-free chocolate chips, pinch of cinnamon
Method
Blend
Add avocado, coconut cream, sweetener, lemon juice, vanilla, and salt to a blender or food processor. Blend until completely smooth. No green chunks.
Scoop & freeze
Line a tray with parchment. Use a small cookie scoop or spoon to drop 12 mounds onto the tray.
If using chocolate chips or nuts, press them on top now.
Freeze
Freeze 2 hours until solid. Transfer to a freezer bag or container. They keep 2 months.
How to eat them
Eat straight from the freezer like ice cream bites. Let sit 1-2 min if you want them softer.
They’re rich, so 2-3 scoops is usually enough.
Tips & Swaps
No coconut? Use ¼ cup Greek yogurt + 1 tbsp MCT oil or heavy cream. Texture changes slightly but still works.
Chocolate version: Add 2 tbsp cocoa powder and 1 extra tbsp sweetener. Tastes like avocado chocolate mousse bites.
Don’t skip the acid: Lemon/lime keeps them green and cuts the avocado flavor so they taste neutral/sweet.
Texture tip: If they’re icy, blend 1 tbsp more coconut cream next time. Fat = creaminess.
Rough per scoop: ∼65 cal, 1g protein, 6g fat, 2g carbs, 1g net carbs