Low Carb Guacamole. I have long wanted to make this post from time to time and it seemed kind of dumb with only 4 measly ingredients. There are probably hundreds of recipes for guacamole on the internet and what would make my low carb guacamore anything but special? Actually, I think there are two thing that set mine apart. That it tastes the way should. I have always though of guacamole as a side salad/condiment and not necessarily a dip. Do I use it as such? Yes I do, and I also use it to go with other things like Cheese Tortilla Fajitas, Mexican Cheese Taco Salad, or Fish Tostadas On Cheese Crisps. The second thing that sets mine apart is the creaminess of the avocado itself. Yeah, it has the traditional green onions and diced tomatoes but the avocado is as smooth as a baby’s butt which make the mouth feel the consistency of soft butter. How do I get the avocado to that consistency? With an immersion blender plain and simple. No smashing with a fork or potato masher which will not give you much of anything but chunky and no processor to clean.
I don’t use any extraneous ingredients in my guacamole; just avocado, green onions, tomatoes, & salt. It isn’t suppose to blast you with heat or flavors that don’t go together, it is a palate cleanser and cooling agent after eating spicier foods. How often do I make guacamole? More than I like to think about which is probably once very 1-2 weeks. And the good news? It’s healthy.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Medium To Large Avocado
- ⅓ C Small Cut Green Onion Tops
- ⅓ C Diced Tomato (About ½ A Medium Tomato)
- ¼ t Salt+More To Taste If Necessary
- Dice tomato.
- Cut green onions.
- Cut avocado into smallish chunks and add to small bowl.
- With your immersion blender push down into the avocado and pulse. Continue the up and down until all chunks have been drawn down and thru the head of the blender.
- Turn off blender and try to get as much mashed avocado out of it as possible.
- Sprinkle in salt, add onions and tomatoes and with a large spoon, blend until mixed.
- Eat immediately.
- 2 Servings
- 173 Calories, 2.6g Protein, 14.2g Fat, 10.8g Carbs, 7.9g Fiber, 2.9g Net Carbs
- 4 Servings
- 85 Calories, 1.3g Protein, 7.3g Fat, 5.4g Carbs, 3.9g Fiber, 1.5g Net Carbs
- Let's get real here. It would probably be impossible for one person to eat all this but shared by two people, watching a game-oh-yeah. Unless you have small kids, 4 servings is out of the question.
- My bowl was too big but my two smaller metal bowl were in the fridge with something or another in them.