Low-Carb Spicy Margarita Cocktail

4.6 stars, average of 309 ratings

By Lauren Lester, updated June 24 2022
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Margaritas are typically very sweet, at least when you order them out and they are packed with an overly sweet, sweet and sour mix. This Keto Spicy Margarita is the perfect ratio of sour to sweet with the little help of tart lime juice (of course) and a simple syrup made with water and a bit of Swerve. Then we’re spicing things up with some fresh jalapeños that pack a spicy punch. This is one cocktail you’ll want to sip all summer long.

Fancy a mojito, lime batida, pina colada, Moscow mule or daiquiri? Check out our low-carb cocktail ideas!

Are You Trying to Lose Weight?

Minimise your consumption of alcohol to occasional drinks, or ideally, avoid alcohol altogether. Although there are no carbs in spirits, your body can't store alcohol as fat - it has to metabolise it. This means that your body will utilise alcohol instead of body fat which will slow down weight loss.

0 days, 0 hours, 10 minutes

Hands-on 5 minutes Overall 15 minutes

Serving size 1 cocktail

Allergy information for Low-Carb Spicy Margarita Cocktail

✔ Gluten free

✔ Dairy free

✔ Egg free

✔ Nut free

✔ Pork free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Vegan

Nutritional values (per serving, 1 cocktail)

Net carbs4.5 grams

Protein0.1 grams

Fat0 grams

Calories145 kcal

Calories from carbs 96%, protein 3%, fat 1%

Total carbs4.7 gramsFiber0.2 gramsSugars2.6 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium41 mg(2% EMR)

Ingredients (makes 1 serving)

Cocktail:

2 fl oz tequila (60 ml)
1 fl oz fresh lime juice (30 ml)
1 fl oz low-carb simple syrup (recipe below)
1 slice jalapeño pepper, plus more for garnish
few ice cubes
sea salt to serve

Simple syrup:

¹/₂ cup granulated Swerve, Erythritol or Allulose (100 g/ 3.5 oz)
¹/₂ cup water (120 ml/ 4 fl oz)

Instructions

Make the simple syrup by combining the Swerve (or Allulose) with the water in a pot over medium heat. Bring to a simmer until reduced and it has the texture of syrup. This should take about 5-7 minutes. Let it cool down. You will use just about ¹/₄ of it. Store any leftover syrup in a jar for future use.
Slice the jalapeño pepper. Sprinkle some sea salt on a plate. Cut a wedge of lime and rub it around the edge of a glass, then turn the glass upside down and dip into salt so that the salt coats the rim. Set aside while you make the margarita.
Squeeze the limes.
Place the jalapeño into a cocktail shaker and muddle until broken down. Add in some ice, the freshly pressed lime juice, ¹/₄ of the simple syrup, and tequila. Shake until combined and strain into a small glass over ice.
Garnish with an extra slice of jalapeño and lime if desired.

Ingredient nutritional breakdown (per serving, 1 cocktail)

Net carbs	Protein	Fat	Calories
Tequila, distilled alcoholic beverage (~40% vol)
0 g	0 g	0 g	128 kcal
Lime juice, fresh
2.5 g	0.1 g	0 g	8 kcal
Peppers, Jalapeno, fresh
0.1 g	0 g	0 g	1 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
2 g	0 g	0 g	8 kcal
Total per serving, 1 cocktail
4.5 g	0.1 g	0 g	145 kcal