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These Low-Cal Avocado Margaritas Will Keep You in Ketosis

"Skinny" margaritas may have been your drink of choice before going keto, but now your life calls for this *very* palatable "fat" margarita, AKA a keto version of the cocktail. In addition to featuring a low-carb spirit, low-sugar fruit juice, and no added sugars, the following avocado margarita drink is full of healthy fats. Since the keto diet is all about burning fat — not carbs — for fuel (a process known as ketosis), it's important to load up whenever possible.

We used the golden ratio for margaritas when making the drink: 2 parts tequila, 1 part sour (lime juice), and 1 part sweet (monkfruit sugar). Though you can have blend in something neutral like MCT oil, nothing quite compares to the bright green hue and tropical taste of ripe avocado in a marg. If you're a fan of on-the-rocks as opposed to thick and smoothie-like, stick to our recommended amount of avo. However, don't let us stop you from adding more 'cado if that's your style.

Last but not least, the rims of the glasses are coated in salt and orange zest. Since OJ is off limits for the keto diet, this hack lets you still get the aroma and taste of orange, minus the sugar. Each of these ~130 calorie cocktails will only set you back 3.5 grams of carbs. We'll cheers to that!

A low-carb, low-sugar keto margarita with avocado and monkfruit sweetener.


  • 6 ounces reposado tequila
  • 3 ounces freshly squeezed lime juice, peels reserved
  • 3 ounces Lakanto monkfruit sugar, plus more as needed
  • 1/2 avocado, pit and skin removed
  • kosher salt
  • 1-2 oranges, zested
  • ice
  • cilantro and lime wedges, to garnish


In a blender, combine tequila, lime juice, monkfruit sugar (3 ounces is 1/4 cup plus 2 tablespoons), and avocado. Blend until avocado is puréed. Taste and add more monkfruit sugar if needed.

Combine salt and orange zest onto a plate.

Use rind of lime to wet the rim of the glasses. For an artistic look, only wet half of the glass. Dip the wet portion of the rim into the orange zest-salt mixture.

Fill glasses with ice, then pour in cocktail. Garnish with cilantro and lime wedges.

(Recipe by Anna Monette Roberts / Brit + Co; styling by Alonna Morrison / Brit + Co; photos via Brittany Griffin / Brit + Co)

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