Healthy Keto Guacamole
A fresh, keto-friendly guacamole recipe packed with healthy fats. Discover the perfect balance of ingredients and a foolproof trick to keep it bright green for days.
Ingredients
Guacamole Ingredients
- 3 whole large Hass avocados Must be ripe and slightly soft to the touch.
- 2 tbsp fresh lime juice Always use freshly squeezed juice, not bottled.
- 1/4 cup red onion Finely diced. White onion works as a substitute.
- 1 whole Roma tomato Seeds and excess juice removed, finely diced.
- 1 small fresh jalapeno Finely minced. Remove seeds for a milder flavor.
- 1/4 cup fresh cilantro Finely chopped, stems removed.
- 1 clove garlic Freshly minced for the best savory kick.
- 1/2 tsp ground cumin Adds a subtle, earthy depth to the dip.
- 1/2 tsp sea salt Adjust quantity to suit your personal taste preference.
Instructions
- Finely dice your red onion and set aside. Cut the Roma tomato in half, scoop out all the juicy seeds, and discard them before finely dicing the firm flesh. Mince the garlic clove, chop the fresh cilantro leaves into small pieces, and mince the jalapeno pepper carefully.
- Take your avocados and cut them in half lengthwise. Remove the large pit. Score the avocado flesh with a butter knife into a crisscross pattern, and scoop the flesh into a wide, shallow bowl.
- Pour the fresh lime juice directly over the avocado chunks. Use a sturdy fork or potato masher to gently mash the avocado until it reaches a slightly chunky texture.
- Add the chopped onions, tomatoes, and jalapenos to the bowl. Toss in the minced garlic and chopped cilantro. Sprinkle the ground cumin and sea salt over the top.
- Use a large spoon to gently fold everything together until the ingredients are just combined. Do not whip vigorously. Taste and adjust the salt or lime juice if necessary.
- Place the bowl in the refrigerator for 15 minutes. This resting time allows the complex flavors to beautifully meld together. Serve with low-carb options like pork rinds or cucumber slices and enjoy!
Notes
Storage Tip (Water Barrier Method): To prevent browning, pack any leftover guacamole tightly into an airtight container. Make the top surface perfectly flat. Gently pour about half an inch of lukewarm water over the top to create a shield against oxygen. When ready to eat, simply pour the water off, stir, and enjoy for up to 3 days!