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Keto Guacamole - Fresh, Flavorful, and Low-Carb

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ripe avocados (3 medium)
  • Fresh lime (1, juiced; add more to taste)
  • Red onion (2–3 tablespoons, finely minced)
  • Cherry tomatoes (optional, 1/4 cup diced; choose firm, low-juice tomatoes to keep carbs lower)
  • Jalapeño or serrano pepper (1, seeded and minced; adjust for spice level)
  • Fresh cilantro (2 tablespoons, chopped)
  • Garlic (1 small clove, minced) or garlic powder (1/4 teaspoon)
  • Sea salt (to taste)
  • Ground black pepper (optional, to taste)
  • Cumin (optional, a pinch)
  • Olive oil (optional, 1–2 teaspoons for extra richness)

Method
 

  1. Choose ripe avocados. Look for avocados that give slightly when pressed. Avoid fruit with deep dents or large soft spots.
  2. Prep the mix-ins. Finely mince red onion and jalapeño. Chop cilantro. If using tomatoes, seed them and dice them small to limit moisture and carbs.
  3. Open and scoop. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
  4. Mash to your texture. Use a fork to mash the avocado. Keep it chunky or smooth—your call. Leave some texture for the best mouthfeel.
  5. Add aromatics. Stir in onion, jalapeño, cilantro, and garlic. Start with smaller amounts and build up to taste.
  6. Add lime and season. Squeeze in lime juice and add salt, pepper, and a pinch of cumin if using. Mix gently and taste as you go.
  7. Optional richness. Drizzle in a little olive oil for a silkier finish. This also helps the guacamole stay green a touch longer.
  8. Adjust and serve. Taste again. Add extra lime or salt as needed. Fold in tomatoes last, if using, to keep them intact.
  9. Plate smart. Serve with keto-friendly dippers like cucumber slices, celery sticks, bell pepper strips, pork rinds, cheese crisps, or romaine leaves.