Garlic Avocado Dressing (or dip)

Recipes, Sauces & Dressings


1 Avocado
3 to 4 cloves Garlic
3 tbsp Mayonnaise
  Salt & Pepper to taste
  Water (Optional)


Remove garlic cloves from their skins and place them in a small bowl and cover with water. Microwave on high for 60 seconds. This will soften the garlic and remove some of its harshness. Drain, allow to cool, and mince. Set aside.

Remove the avocado from its skin and place in a bowl and mash with a fork or small potato masher until relatively smooth. Some chunks are okay.

Add mayonnaise and garlic and continue to mash until smooth. Add salt and pepper to taste. Allow to sit in the refrigerator for 30 minutes for the flavors to meld.

Use as is for a dip for vegetables or chips. If using for a salad add some water to thin out the mixture.

Avocado Mint Chocolate Custard

Desserts, Recipes

The avocado adds a certain creaminess to this custard and its mild flavor goes well with the chocolate and mint. I used Allulose as the sweetener here and I found it far superior in taste to any other non-sugar sweetener. There is absolutely no artificial sweetener aftertaste when using Allulose.

Allulose is less sweet than sugar (opposite the behavior of the usual artificial sweeteners) so you can use a 1 to 1 ratio to substitute. If you’re already accustomed to not eating sweets than this will be more than sweet enough.

The jury is still out on Allulose however. I’ve been researching it and supposedly it cannot be metabolized in our systems so it passes right through without spiking blood sugar or insulin. I’ve reached out on Twitter to several doctors in the low carb community and was only able to get one to respond (not favorably either). I’m holding out hope that this sweetener is the real deal because it honestly is the only one where I like the taste.



  • 1 Ripe Avocado
  • 3 Large Eggs (Yolks only)
  • 2 1/2 Cups Heavy Cream
  • 1 Cup Mint Leaves – Loosely packed
  • 2 tsp Vanilla Extract
  • 6 tbsp Unsweetened Cocoa Powder
  • 1 Cup Allulose Sweetener
  • Pinch of Salt


In a medium saucepan combine heavy cream, salt, vanilla, and allulose. Whisk to combine. Bring to a simmer over medium heat. After reaching a simmer remove from heat and set aside for 30 minutes.

Mash avocado until smooth.

In a medium bowl whisk egg yolks until they become thick and pale in color. Should take about 3 minutes. Add mashed avocado and whisk until smooth.

Take 1/2 cup of the warm cream mixture and slowly add to the egg yolk/avocado mixture while whisking. Add this very slowly to avoid curdling the egg yolks. Add cocoa whisking to remove any lumps.

Add the egg yolk/avocado/cream/cocoa mixture back into the saucepan with the cream mixture. Cook over medium/low heat until mixture becomes thick and coats the back of a spoon.

Strain the mixture through a fine mesh sieve over a bowl set over ice. Place in the refrigerator for at least 4 hours before serving.

Nutrition information above does not include allulose because it is not in the ingredient list on If the claims about allulose are true then there are no added calories and allulose is not metabolized by the human body so any carbohydrates are irrelevant. Here is the nutrition information on allulose from the brand I used in this recipe.