This easy keto guacamole is a perfect keto vegetarian appetizer or snack. Enjoy this low carb dip with low carb tortillas, crudites or keto flatbread. Creamy, colourful and full of flavour.
Make the most of avocado season and make a batch of keto guacamole with minimum effort and equipment. It’s as simple as mashing the ingredients in a bowl and serving.
Is guacamole keto?
If you looked in the dictionary for a perfect keto dish, you would see a photo of a bowl of guacamole! It is a great keto vegetarian dish with avocado being the main ingredient. Low in carbs, high in fibre and full of the right fat.
You will find many variations of guacamole but the traditional recipe is just four ingredients. Hass Avocado, white onion, kosher salt and key limes.
Non-traditional recipes will include tomatoes, sour cream, mayonnaise, jalapeno, serrano peppers, garlic, cilantro, cumin and red onion.
For my recipe, I’ve made this guacamole as I enjoy it and strictly speaking it’s more an avocado dip or a North American guacamole. Guacamole can be a personal recipe and you might tweak it each time you make it. Or make a batch with what ingredients you have in the fridge that day!
What to eat with guacamole
Although I could happily eat a bowl of guacamole with a large spoon, it’s great to serve with low carb tortilla chips or use with cheese jalapeno crackers.
How to store guacamole
Ideally, guacamole should be made fresh and served immediately. If you have any leftovers and want to store it for the next day, the trick to keep the guacamole from turning brown is to cover the guacamole directly with plastic wrap so it does not come into contact with air. Don’t keep it for longer than 24 hours.
Wait five minutes before tasting to give the flavours time to develop. Then adjust the seasoning for your own taste.
More low carb dips to enjoy
- 2 avocados Hass if possible
- 2 tablespoons red onion (about ¼ of an onion) finely chopped
- 2 medium tomatoes deseeded and finely chopped
- ¼ cup cilantro chopped
- 2 tablespoons lime juice
- 1 jalapeno pepper deseeded and chopped
- 1 teaspoon salt kosher if available
- Cut the avocados in half and remove the pits. Scoop out the avocados and place in a medium bowl.
- Mash the avocado with a fork. Either smooth or chunky style.
- Add the remaining ingredients and mix well
- Serve immediately
YOUR OWN NOTES
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