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Keto Mojito - A Fresh, Low-Carb Twist on a Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 10–12 fresh mint leaves (plus extra for garnish)
  • 1 lime (cut into wedges; you’ll use both juice and wedges)
  • 2 ounces white rum (optional for a classic version; see Alternatives for mocktail)
  • 1–2 tablespoons powdered erythritol, allulose, or a liquid monk fruit blend (to taste)
  • 4–6 ounces club soda or sparkling water
  • Ice (crushed or cubes)
  • Optional: a few drops of stevia if you prefer extra sweetness without bulk

Method
 

  1. Prep your glass. Choose a highball glass. Add the mint leaves and 1 tablespoon of your keto sweetener to the bottom.
  2. Release the mint oils. Gently muddle the mint with the sweetener using a muddler or the back of a spoon. Aim for a light press-and-twist. You want to bruise the leaves, not shred them.
  3. Add the lime. Squeeze in the juice from half to a full lime (about 1–1.5 ounces). Drop in one or two lime wedges for aroma and flavor.
  4. Stir to dissolve. Give the mixture a brief stir to help the sweetener dissolve into the lime juice and mint oils.
  5. Add rum (optional). Pour in the white rum if you’re making the classic version. If you prefer a mocktail, skip this step and move on.
  6. Ice it up. Fill the glass with ice. Crushed ice chills it faster and gives a more traditional mojito feel, but cubes work too.
  7. Top with fizz. Add club soda or sparkling water until the glass is almost full. Stir gently to lift the mint and lime through the drink without killing the bubbles.
  8. Taste and adjust. Add more sweetener if needed. If using a liquid sweetener, add drop by drop so you don’t overdo it.
  9. Garnish and serve. Slap a mint sprig between your palms to release aroma, then tuck it in. Add a lime wheel on the rim if you like. Serve immediately while it’s crisp and bubbly.