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Low-Carb Pepita Guacamole

5 stars, average of 2 ratings

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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

Allergy information for Low-Carb Pepita Guacamole

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

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


  1. Prepare all the ingredients.
    Low-Carb Pepita Guacamole
  2. 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.
    Low-Carb Pepita Guacamole
  3. 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.
    Low-Carb Pepita Guacamole
  4. Stir through the pickled jalapeño, half of the spring onions and half of the pepitas.
    Low-Carb Pepita Guacamole
  5. Scoop into a serving bowl, and sprinkle with the remaining pepitas, as well as the remaining spring onion and chopped herbs.
  6. 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.
    Low-Carb Pepita Guacamole

Ingredient nutritional breakdown (per serving, about 1/2 cup)

Net carbsProteinFatCalories
Avocado, fresh
1.2 g1.3 g9.8 g107 kcal
Spring onion, scallion, green onion, fresh
0.2 g0.1 g0 g1 kcal
Pumpkin seeds (pepitas)
0.3 g2.2 g3.5 g40 kcal
Lime juice, fresh
0.5 g0 g0 g2 kcal
Peppers, jalapeno, canned, solids and liquids
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Feta cheese
0.1 g0.5 g0.7 g9 kcal
Peppers, Jalapeno, fresh
0.1 g0 g0 g0 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Total per serving, about 1/2 cup
2.4 g4.1 g14 g159 kcal

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Dearna Bond
Creator of

Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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