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This Low Carb Guacamole recipe is based off of what I’ve seen at some Mexican restaurants. I tried to match the ingredients and make something that is delicious but also chunky. Obviously, if you prefer a less chunky version, you can tweak as desired.

Low Carb Homemade Guacamole - 3
Low Carb Homemade Guacamole

How to Make Low Carb Homemade Guacamole

When it comes to making guacamole, the most obvious first ingredient you’ll need is avocado. While you can certainly buy guacamole in the store, it’s often smooth and nowhere near as enjoyable as something with a good chunky texture. Try to pick avocados that are ripe but not too ripe as they can brown quickly but you don’t want it to be too hard or it won’t be enjoyable to eat.

You’ll need the following ingredients:

  1. avocados
  2. red onion
  3. garlic
  4. cilantro
  5. lime juice
  6. tomatoes
  7. flaked sea salt.

You can use lime juice from a bottle or squeeze it yourself, I prefer the latter as it feels more natural. While most guacamole I’ve had in my travels does not contain tomato (and sometimes is lacking onion as well), I found that including these two ingredients makes this the perfect one for my family and my son will happily eat this with chips as he’s a huge fan of Mexican food (and guacamole specifically).

Digging into the Low Carb Homemade Guacamole
Digging into the Low Carb Homemade Guacamole

Mike’s Tips & Tricks for Homemade Guacamole

  1. You can use canned roma tomatoes which are drained and cubed as opposed to fresh if you prefer.
  2. To remove the avocado pit, cut a line from the top of the avocado to the bottom on both sides, grip each half and gently pull apart. Then just pop out the pit.
  3. You can use either bottled or fresh lemon juice in this recipe. Personally, I prefer fresh.
  4. The secret to making this amazing is flaked sea salt.
  5. You will smash one avocado as the base and the rest will be chopped into cubes.

How long does guacamole last?

Guacamole only lasts about 1-2 days in the fridge, after which the quality will deteriorate. If you make sure there is a layer of lime juice on top, it will help keep the guacamole from turning brown. I personally recommend just making it and eating it as opposed to storing. I have to refrigerate mine for 30 minutes to an hour after making it as I can’t stand eating warm guacamole and it doesn’t go brown. After a day it will start to go watery and it’s just not worth it!

Why don’t you use guacamole mix?

Frankly the guacamole mixes I’ve tried are simply not very good. This recipe along with the fresh vegetables blows them all out of the water and far exceeds the flavors you’d get from something out of a packet.

Low Carb Guacamole in a Bowl
Low Carb Guacamole in a Bowl

How do you know if an avocado is ripe?

It’s pretty easy to tell when an avocado is ripe, simply give it a bit of a squeeze, if there’s a bit of give and it’s a bit soft around the outside, then it’s good to go. If it’s too soft and squishy, it’s overripe and you want to avoid it and if it doesn’t give at all, it will take a few days after you purchase it before you can use it.

I hope you like this guacamole as much as I do.

Happy low carbing,


low carb guacamole

Low Carb Homemade Guacamole - 3
Print Recipe
5 from 1 vote

Low Carb Homemade Guacamole

This Low Carb Homemade Guacamole recipe is based off of what I’ve seen at some Mexican restaurants. I tried to match the ingredients and make something that is delicious but also chunky.
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: low carb
Keyword: low carb guacamole
Servings: 4
Calories: 273kcal
Author: Mike Johnston


  • 3 large ripe but firm avocadoes
  • 1/2 cup finely diced red onion
  • 1 cup diced Roma tomatoes drained well
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 1/2 cup cilantro chopped
  • 1/4 tsp cumin if wanted
  • 1 tbsp flaked sea salt


  • Cut the avocados in half, remove the pits and then scoop out the insides with a spoon, leaving them as whole as you can. Mash ONE avocado - trust me, this is the secret to making this perfect!
  • Cut the remaining two avocados into chunks, I usually do it around 1/3 of an inch. Make sure they are a good size for scooping, not too large!
  • Place the MASHED avocado in a medium bowl. Add in the red onion, tomatoes, garlic, lime juice and cilantro. IF you are using jalapeno or cumin, add them now as well. Mix together well. Once this is combined,add in the avocado chunks. Mix until they are coated. Add in the sea salt to taste - I always use more, I LOVE it salty! Add more lime juice at this point as well, to taste.
  • Serve right away, or refrigerate for an hour or two.


If you want to reduce the carbs even more, you can drop the tomatoes from this recipe.


Calories: 273kcal | Carbohydrates: 20g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 1835mg | Potassium: 944mg | Fiber: 11g | Sugar: 4g | Vitamin A: 9.6% | Vitamin C: 30.8% | Calcium: 4.6% | Iron: 9.3%

I don't cook or bake but I do write. I'm the one who gets stuck with the cleaning. I ALSO love my kids, chocolate, my wife and bourbon. The order depends on when you ask. Read his latest tech article on his other website, CMS Critic: How to start a food blog. You can find me on Instagram@MrKitchenMagpie


  1. This low carb guacamole would be great if I had a low carb chip to eat with it

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