Add the avocado flesh, cocoa powder, powdered erythritol, almond milk, heavy cream, vanilla extract, and sea salt to a food processor or blender.
Blend on high for 1 to 2 minutes, stopping to scrape down the sides once or twice, until the pudding is completely smooth and silky with no avocado chunks remaining.
Taste and adjust sweetness if needed by adding a little more powdered erythritol.
Divide the pudding among 4 small serving bowls or cups. Cover with plastic wrap pressed directly against the surface.
Refrigerate for at least 1 hour to let the pudding firm up and the flavors meld together.
Top with a dollop of whipped cream before serving. Enjoy cold.
