Keto Guacamole Recipe
This fresh keto guacamole blends ripe avocados with sour cream, lime juice, and aromatics for a rich, creamy dip with a rustic chunky texture.
Ingredients
- 4 large avocados
- 2 tablespoons sour cream
- 1 roma tomato
- 1/2 red onion
- 1 clove garlic
- 1/2 jalapeno pepper more or less to taste
- 1/4 cup cilantro
- 1 lime
- 1 teaspoon cumin
- salt to taste
Instructions
- Halve the avocados, remove the pits carefully, and scoop the flesh into a mixing bowl before mashing it with a fork. Mash until creamy in places but still pleasantly chunky.
- Fold the sour cream into the mashed avocado. The mixture should look smoother and more cohesive without becoming loose.
- Dice the tomato and red onion, then mince the garlic, jalapeño, and cilantro before adding them to the bowl. Keep the pieces small so each scoop has a balanced mix of fresh aromatics.
- Cut the lime and squeeze juice from one half over the avocado mixture. The lime should smell fresh and bright rather than overpowering.
- Stir in the cumin and salt until evenly distributed. The guacamole should turn lightly speckled with cumin and cilantro.
- Taste and adjust with more jalapeño, lime juice, or salt as needed. Stop when the richness, citrus, heat, and salt taste balanced to you.
- Serve the guacamole immediately. The surface should be vibrant green and thick enough to hold on a sturdy dipper.
Notes
Texture tip: Remove seeds and watery pulp from the tomato before dicing to prevent excess liquid from thinning the dip.
Storage: Smooth the surface flat in an airtight container and press plastic wrap directly against the top before sealing to protect against browning.
Flavor balance: If the jalapeño heat or lime is too sharp, fold in extra mashed avocado and sour cream to soften the profile.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.