Keto 5-Layer Mexican Dip Bowls You Can Eat with a Fork

Have you heard? I have a new book coming out that I authored with Rachel Gregory, a board-certified Nutrition Specialist, Athletic Trainer and Strength and Conditioning Coach. It's called the 21-Day Ketogenic Diet Weight Loss Challenge: Recipes and Workouts for a Slimmer, Healthier You and it's available for pre-order now.


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I have this thing about dipping things. And when I first started keto I felt robbed of things like dipping tortilla chips in salsa or guacamole, and resented celery sticks dipped in sour cream dips because they couldn’t be dipped in things generally served on Cinco de Mayo.

But I got over that real fast once I came home from Chipotle with like a pound of extra guac and instead of eating my meal, started frying up some cheddar cheese and broke it into chips to dip. I’m like the MacGyver of cravings, I’ll figure it out if the craving is strong enough.

But there’s really no reason why something as simple as a five-layer dip needs chips. I mean, don’t they usually break anyway? Then you’re the odd duck at the party getting scowled at because you’re knuckle deep in guacamole fishing your tortilla out.

So this recipe you won’t need chips for—it’s eaten with a fork (yay!). Because who ever wanted to share that bowl of 5-layer dip anyway? Not me. SEE IF I CARE IF YOU STOP EATING IT AFTER I DOUBLE DIP!

Keto 5-Layer Mexican Dip Bowls
Serves 4
Net carbs: 3G // Fat 66% Carbs 2% // Protein 32%
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the guac
  1. 2 ripe avocados, peeled, pitted, and cut into chunks
  2. 1 tbsp freshly squeezed lime juice (or out of a bottle, whatever)
  3. 1/4 cup fresh cilantro, chopped
  4. 1/4 cup white onion, chopped
  5. 1 small tomato, or 6 cherry tomatoes, seeded and chopped
  6. 1 tsp minced garlic
  7. 1/2 tsp sea salt
For the beef
  1. 2 lbs grass feed ground beef
  2. 1/2 cup water
  3. 1/4 cup taco seasoning (preferably a low-carb sugar-free one)
  4. 2 cups organic sour cream
  5. 2 cups shredded lettuce
  6. 2 cups shredded cheddar cheese
  7. cayenne pepper sauce (to taste)
  1. In a medium bowl, mash together avocado, lime juice, cilantro, onion, tomato, garlic, and salt.
  2. Cover the guac and refrigerate while you make the beef.
  3. In a medium skillet, cook the ground beef over medium heat until it's crumbled, about 10 minutes.
  4. Stir in the water and taco seasoning. Reduce the heat to a simmer and cook for 10 minutes.
  5. Transfer the meat to four small bowls (or two large bowls for two servings).
  6. Top with sour cream, then the guacamole, then the lettuce, then the cheddar cheese. Finally drizzle the cayenne pepper over the top to your liking.
  7. Enjoy!
  1. If the beef has a TON of extra fat bubbling up after it cooks (usually if not grass-fed or an 85% mix), strain out the grease and put back in the pan before adding water and seasoning. A little is totally fine.



Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)

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