Do you ever have an idea so good that you sort of want to kick yourself for not thinking of it before? This bacon guacamole is like that.
It’s hard for me to believe that as much as we eat guacamole that we didn’t think of making this sooner. It’s such a simple addition!
Every guacamole eater in the house is going to love this recipe unless they are one of those “I don’t like bacon” types.
Don’t worry, there’s always one weirdo in the family that doesn’t like bacon or peanut butter and actually believes that pineapple goes on pizza. We have one of those too.
What you’ll need for Bacon Guacamole:
- 2 Avocados
Choose ripe avocados for the creamiest dip.
- 4 Slices of Bacon
I like to cut the bacon up with kitchen scissors before frying but you can do it however you like.
- 1/3 cup Red Bell Pepper
This is usually 1/2 one small red bell pepper.
- 1/4 cup of green onions
Green onions have a lot less carbs than red or yellow varieties of onion but still provide the taste. We always have some of these in the fridge. You can store them in water with the green ends trimmed if you don’t use them fast enough. It will keep them fresh and crisp longer.
- 1 tablespoon minced garlic
Lately I have been digging dried garlic. It has a ton of flavor and it won’t start sprouting before you can ever use it. Use half of the amount of chopped, dried garlic listed in any given recipe. For this recipe you would use 1.5 teaspoons of dried garlic (or to taste).
- 1/3 cup cilantro
Chop cilantro fine to spread out the bright flavor. I usually pulse cilantro in the smaller cup of my blender to save time and cleanup. This is the blender we use. It doubles as a food processor and can go into the dishwasher.
That’s a big deal around here. And it has lasted through years of abuse.
- 1/2 lime juiced
Roll your lime around on the counter and abuse it a little before cutting in half to squeeze. You’ll get more of the good stuff out this way.
- Salt & Pepper to taste
Meh, you know what that means.
- Chopped Jalapeno or Habanaro to taste
Use fresh peppers or hot sauce. Hot sauce is the quick and dirty way to get this onto the table fast.
Use the blender if using fresh peppers to avoid jalapeno hand…it’s a real thing.
One quarter of this recipe is a serving size.
And it’s amazing with Chicken Tinga!
You can eat this with veggies, low carb quickie tortilla chips or stuff it into hard boiled eggs like in the image below.
Easy Low Carb Tortilla Chips Hack:
Bacon Guacamole Recipe
- 2 Avocado
- 4 slices Bacon See post tips about this ingredient.
- 1/3 cup Red Bell Pepper chopped
- 1/4 cup Green onion sliced
- 1 tbsp Garlic minced
- 1/3 cup Cilantro
- 1/2 Lime juiced
- Salt & Pepper to taste
- Jalapeno or Habanaro *optional and to taste
- Slice bacon into small pieces using kitchen scissors. Add into a hot pan and cook until crisp. Drain and set aside for later.
- Slice avocados and take the pit out. Add to a bowl with the minced garlic.
- Chopyour vegetables and cilantro, then add to the bowl. Add your bacon and mix well.
We try hard to make sure the nutrition info is right. But if it looks off please feel free to do your own calculations. We won’t be offended.
If you love Low Carb Mexican Food Try These Recipes…
Low carb tamales are a big deal around here and they are easier than you think. No, they are not like the ten minute recipes that we try to share on a regular basis but they are worth every minute. You won’t find a better tasting low carb tamale recipe anywhere.
Most people have never tried this authentic Mexican Meatball Soup but it usually becomes a favorite when they do.
The tick and satisfying gordita recipe will make you forget about rolling out thin low carb tortillas. This recipe will not fall apart before you can finish your taco.
This taco pie is an easy way to get your taco pie fix without getting kicked out of Ketosis.