Low-carb guacamole

Low-carb guacamole

A little guacamole just makes life better. This foolproof recipe is perfect for a snack with veggies or on top of grilled chicken or burgers. A must for your low-carb stable!

Low-carb guacamole

A little guacamole just makes life better. This foolproof recipe is perfect for a snack with veggies or on top of grilled chicken or burgers. A must for your low-carb stable!
USMetric
4 servingservings

Ingredients

  • 2 2 ripe avocadoripe avocados
  • 1 1 garlic clovegarlic cloves
  • ½ ½ lime, the juicelimes, the juice
  • 3 tbsp 3 tbsp olive oil
  • ½ ½ white onionwhite onions
  • 513 tbsp 80 ml fresh cilantro
  • 1 1 tomato, dicedtomatoes, diced
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Peel the avocados and mash with a fork. Grate or chop the onion finely and add to the mash. Squeeze the lime and add the juice.
  2. Add tomato, olive oil and finely chopped cilantro. Season with salt and pepper and mix well.

Tip!

For an even quicker guacamole, crush 2 ripe avocados with a fork, add 2 tablespoons sour cream, lime juice and salt. Avocado with a spoonful or two of salsa can also be a tasty shortcut.

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15 Comments

  1. Apicius
    Instead of corn tortilla chips, I used pieces of crispy bacon to dip and scoop up guacamole. Delish!
  2. Sarah
    Nice easy classic recipe!

    Another good tortilla replacement for dipping: raw jicama, peeled and thinly sliced. This root vegetable resembles a cross between an apple and a potato in taste and texture. Crisp-crunchy and just slightly sweet.

  3. Bev
    Fewer carbs if you swap white onions for shallots and tomatoes for red chillies (deseeded and finely chopped) - gives it a nice kick, too :D I have mine with cheddar 'crisps' - yummy!
  4. Anita in North Carolina
    Ingredient list needs to be edited. Lists a lime, directions states a lemon.
  5. Bas
    And what about the garlic? Is it just for show?
  6. Anita in North Carolina
    I was on auto pilot and just minced the garlic in, along with the onion.

    Another thing you can dip into the guacamole is pork rinds (chicharrones). I like the hot & spicy, 0 carbs. You can also crush up the rinds and use in ground beef as a filler or to coat chicken, after coating with the homemade mayonnaise, like breadcrumbs. Fry in butter or bake.

  7. Fabienne
    just made this guacamole, no garlic but a red onion, with the tex mex casserole my son loved it !
  8. Gina
    How do you know how much each serving is exactly?
  9. Sharon
    How long will it last in the fridge?
  10. Bob
    We use fried pigskins to scoop up the guacamole.
    Reply: #13
  11. B. OHara
    This guac is awesome. I wish I could eat some on tortillas, but the pork rinds sound like a real good option. Thanks Bob. ^ ^
  12. 1 comment removed
  13. Paul

    We use fried pigskins to scoop up the guacamole.

    I'm happy to have another reason to eat pork rinds

  14. Melanie
    Just made this version, and am learning I may not be a fan of my organic olive oil (every day a new revelation) used the white onion and tomato but would try shallot/chili pepper.
    I used a small blender with 3 halve's of defrosted avo, mixed in oil, bottled lime juice and olive oil to fine pulp. This is when I discovered I could taste the olive oil and was a bit underwhelmed.
    So added the other half avo chopped 3 cherry tomatoes, more lime, lots of salt and pepper. Used dice slider on a mandolin to finely chop the onion. Then used a fine grater (a la the divine Ms Nigella Lawson) to grate the garlic. And then scoffed with pork scratchings (not zero carbs and very hard to find widely in UK, but a tolerable amount) and cream cheese. Now have lunch or dinner for the next few days too.

    Overall, one of the better recipes I've found for a keto guac on line.

  15. Maggie
    Wow ...loved this recipe and thank you for the idea of having bacon crisps to scoop up the guacamole lol it worked a treat and was so tasty, much nicer and better than crisps or chips!
  16. Susan Battaglia
    I slice a head of cauliflower very thinly and use the slices as "chips".
    About 1/8".

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