How to make keto 7-layer dip
For this amazingly delicious dip, you’ll need a batch of 1lb of cooked taco meat.
As the taco meat is served cold and you don’t want excess fat in this instance so I recommend you use leaner meat.
Big enough to accommodate about 8 cups or so, choose a large bowl/serving dish.
On the bottom of the bowl, layer the taco meat first, then add a layer of guacamole.
Next comes the cup of thick salsa, and sour cream. So that there’s no excess liquid it’s worth draining the salsa a little through a sieve.
Then, add a layer of iceberg lettuce(shredded).
And finally top with chopped cherry tomatoes, sliced olives, and shredded Mexican cheese.
You can serve it with Keto crackers/celery sticks.
Prep Time: 15 minutes
Total Time: 15 minutes
Total Carbs: 7 g
Net Carbs: 4 g
Protein: 20 g
Servings: 8
Ingredients
- 1 lb cooked taco meat
- 1 cup sour cream
- ONE cup guacamole
- 1 cup salsa
- 1 cup lettuce
- ONE cup Mexican blend cheese
- 4 ounces sliced black olives
- 1 cup cherry tomatoes
Instructions
- As directed in my recipe, cook the homemade taco meat. In this instance (90 or 95% lean), it’s better to use leaner beef as you really don’t want excess fat in the meat as the dip is served cold.
- First, on the bottom of the dish, layer the taco meat.
- Then layer one cup of sour cream.
- Add another layer of one cup of guacamole.
- Add one cup of thick salsa, so there’s no excess liquid, drain it well.
- You can use Iceberg or Romaine, and add one cup of shredded lettuce.
- Then top it off with shredded chopped cherry tomatoes, sliced olives, and Mexican cheese.
Recipe Notes
4g net carbs per serving, serves eight.
Nutrition Facts
Keto 7 Layer Dip
Amount Per Serving
Calories 345
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 79mg26%
Sodium 719mg31%
Potassium 554mg16%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Protein 20g40%
Vitamin A 830IU17%
Vitamin C 6.8mg8%
Calcium 258mg26%
Iron 1.9mg11%
