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This guacamole is the perfect starter to serve alongside some keto “corn” chips or any low-carb crackers, veggie sticks, or use it to top your favorite taco or burrito.
This simple low-carb salad (or dip) is packed with healthy fats and potassium from avocado, heat from jalapeños and crunch from pepitas.
I top this keto guacamole with basil which makes a delicious alternative for those who hate the flavour of coriander/cilantro, i.e. my partner! Freshly chopped parsley also works well instead of cilantro.
If you’re not a fan of spice, simply omit the jalapeños, or use a chopped gherkins instead. If you like more heat, you could use a mini chilli instead of the jalapeño.
This low-carb recipe is so versatile! It makes 6 to 8 appetizers (served as dip), 3-4 side servings, or 2 large servings (light lunch).
Hands-on Overall
Serving size about 1/2 cup
Nutritional values (per serving, about 1/2 cup)
Net carbs2.4 grams
Protein4.1 grams
Fat14 grams
Calories159 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs7.6 gramsFiber5.1 gramsSugars1 gramsSaturated fat2.5 gramsSodium90 mg(4% RDA)Magnesium64 mg(16% RDA)Potassium411 mg(21% EMR)
Ingredients (makes 6 servings)
- 2 large avocados (400 g/ 14.1 oz)
- 2 small spring onions, thinly sliced (20 g/ 0.7 oz)
- 1/3 cup pepitas (pumpkin seeds) (43 g/ 1.5 oz)
- 3 tbsp lime juice
- 1 tbsp pickled jalapeño peppers (10 g/ 0.4 oz)
- sea salt and pepper to taste
- 2 tbsp crumbled feta (20 g/ 0.7 oz)
- 1 tbsp chopped fresh jalapeño, or more pickled (10 g/ 0.4 oz)
- 1 tbsp roughly chopped herbs such as cilantro or parsley
Instructions
- Prepare all the ingredients.
- Heat a dry frypan over low-medium heat and add the pepitas. Spread out so that they lay in a single layer. Cook 3-5 minutes, shaking the pan every so often to mix them up. Pepitas are cooked with they pop and are starting to brown. Once done, pour into a bowl immediately — they will keep cooking if left in the pan.
- Finely chop the pickled jalapeño, and thinly slice the spring onions. Mash the avocado with the lime juice and add salt and pepper to taste.
- Stir through the pickled jalapeño, half of the spring onions and half of the pepitas.
- Scoop into a serving bowl, and sprinkle with the remaining pepitas, as well as the remaining spring onion and chopped herbs.
- Serve immediately with any low-carb crackers, cucumber slices or sliced bell peppers. Guacamole will keep 2-3 days in a sealed container in the fridge.
Ingredient nutritional breakdown (per serving, about 1/2 cup)
| Net carbs | Protein | Fat | Calories |
|---|
| Avocado, fresh |
| 1.2 g | 1.3 g | 9.8 g | 107 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Pumpkin seeds (pepitas) |
| 0.3 g | 2.2 g | 3.5 g | 40 kcal |
| Lime juice, fresh |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Peppers, jalapeno, canned, solids and liquids |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Feta cheese |
| 0.1 g | 0.5 g | 0.7 g | 9 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, about 1/2 cup |
| 2.4 g | 4.1 g | 14 g | 159 kcal |
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