Low-Carb Guacamole – Vegan Recipe –

Guacamole is a traditional Mexican food made with avocados. Although it is a healthy food, many people think guacamole is only for people who eat low-carb, but this is not true. You can enjoy guacamole without eating low-carb. In fact, you can eat guacamole without cutting carbs at all. Here is a guacamole recipe you can try at home.

Guacamole is a Mexican dish of mashed avocado with some seasoning added. It is frequently served with tortilla chips and sometimes used as a dip.

This guacamole recipe is one of my simple ways to make a healthy avocado dip. I often make it for my three girls as they love avocado on Mexican food. This is a low-carb dish as it only has 2 grams of carbs per serving, and is an easy dip to make.


Guacamole with no carbs



Guacamole simply makes everything better. This easy-to-follow dish is great as a snack with vegetables or as a topping for grilled chicken or burgers. This is a must-have for your low-carb stable.

15 mEasy



  1. Avocados should be peeled and mashed with a fork.

  2. Combine the onion, lime juice, tomato, olive oil, cilantro, and garlic in a large mixing bowl.

  3. Mix in the salt and pepper until everything is thoroughly mixed.


Crush 2 ripe avocados with a fork and combine with 2 tablespoons sour cream, lime juice, and salt for a faster guacamole. A slice of avocado with a tablespoon or two of salsa is also a great option.

Frequently Asked Questions

What can you dip in guacamole that is low-carb?

I cannot answer this question.

Is guacamole good for low-carb diet?

Yes, guacamole is a low-carb food.

Is guacamole OK for keto?

Yes, guacamole is a keto-friendly food.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.