Introduction
Guacamole, a dish that traces its roots back to the Aztecs in the 16th century, was originally called 'ahuacamolli,' meaning 'avocado sauce' in the Nahuatl language. This keto version maintains the authentic preparation method while naturally aligning with low-carb dietary needs. In traditional Mexican households, guacamole is often prepared tableside in a molcajete (volcanic rock mortar), which helps release the essential oils from the ingredients, creating a more complex flavor profile. Today, this beloved dip has become a global sensation, particularly celebrated in the health food community for its nutrient-rich ingredients and versatility.
Ingredients
• 3 large Hass avocados, ripe but firm
• 1 medium lime, juiced (about 2 tablespoons fresh juice)
• 1/2 medium white onion, finely diced (about 1/2 cup)
• 2 Roma tomatoes, seeded and diced
• 1/3 cup fresh cilantro leaves, finely chopped
• 1 medium jalapeño pepper, seeded and minced
• 2 cloves fresh garlic, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Step 1:
Cut avocados in half lengthwise, remove pits, and scoop flesh into a large mixing bowl
Step 2:
Add fresh lime juice immediately to the avocado flesh and mash with a fork or potato masher until desired consistency (leave some chunks for texture)
Step 3:
Fold in diced onion, tomatoes, cilantro, minced jalapeño, and garlic
Step 4:
Season with kosher salt and black pepper, gently stirring to combine
Step 5:
Taste and adjust seasoning if needed, then let rest for 5 minutes to allow flavors to meld
Q: How do I keep my guacamole from turning brown?
A: Press plastic wrap directly onto the surface, eliminating air contact, and add sufficient lime juice
Q: Can I make this ahead of time?
A: Best served fresh, but can be made up to 24 hours ahead if properly stored
Q: How can I tell if my avocados are ripe?
A: They should yield to gentle pressure but not be soft or mushy
• Choose avocados that yield slightly to gentle pressure for perfect ripeness.
• Serrano peppers can be substituted for jalapeños for more heat.
• Red onion can replace white onion for a slightly sweeter flavor.
• To keep guacamole fresh longer, press plastic wrap directly onto surface before storing.
• For strict keto, reduce tomato quantity or omit.
• Contains no major allergens but may have cross-contamination risks in preparation.
Serve immediately with keto-friendly vegetables or low-carb tortilla chips. For best presentation, garnish with extra cilantro leaves and a lime wedge
Store in an airtight container with plastic wrap pressed directly onto the surface for up to 24 hours in the refrigerator. Best consumed fresh
Prepare all ingredients before cutting avocados to minimize oxidation. Add lime juice immediately after mashing avocados
- Test avocado ripeness by gently pressing near the stem end - it should yield slightly
- Remove tomato seeds to prevent excess moisture in the guacamole
- Don't overmix to maintain some texture in the final product
For a spicier version, leave jalapeño seeds in or substitute with serrano pepper. For a smoother texture, process ingredients in a food processor
Serve with sparkling water with lime, cucumber slices, or celery sticks for keto-friendly options
Best made year-round, but peak avocado season is spring through summer
Free from major allergens (dairy, eggs, nuts, soy, wheat, fish, shellfish). Suitable for vegan and gluten-free diets
