A classic margarita usually has triple sec or Grand Marnier, which are not friendly with the keto diet. To get that orange flavor, I substitute a little orange-flavored sparkling water—the kind that adds just a little bit of flavor but no sugar or calories.
Makes 1 serving
For the rim, pour the lime juice and salt in separate shallow bowls. Dip the rim of a rocks glass in the lime juice and then in the salt. Add ice to the glass and set aside.
In a very small microwave-safe bowl, stir together the sweetener and 2 tablespoons water. Heat in the microwave oven for 15 seconds and stir until the sweetener is dissolved, creating a simple syrup. Microwave for 10 seconds longer if needed to dissolve the sweetener.
Fill a cocktail shaker with ice. Add the simple syrup, tequila, and lime juice and shake vigorously for several seconds. Pour into the rocks glass and top with sparkling water. Stir gently to combine. Garnish with a lime wheel and serve.
Note: Monkfruit sweetener mixed with water makes an excellent simple syrup, but it’s important to note that it tends to recrystallize when it cools, which is why I don’t suggest making a big batch and storing it. It can be redissolved in a microwave in 15-second intervals and stirred to break up the crystals, if needed.
Nutritional Info (per serving)
Calories 65, fat 0.1 g, protein 0.6 g, carbs 19.4 g, fiber 0.2 g
Variations
Margaritas for Eight: Mix 1 cup monkfruit sweetener and 1 cup water together in a small bowl and microwave in 15-second intervals, stirring in between, until the sweetener is dissolved. In a large container with a tight-fitting lid, combine the simple syrup, 12 ounces tequila, and 8 ounces lime juice. Shake vigorously, pour into 8 ice-filled glasses, and top with soda water. Garnish with lime wheels.
Strawberry Frozen Margarita: Add the Margarita ingredients to a blender along with 5 to 6 strawberries and about 1 cup ice. Blend until slushy. Serve with skewered strawberries for garnish.
Raspberry Frozen Margarita: Add the Margarita ingredients to a blender along with ½ cup raspberries and about 1 cup ice. Blend until slushy. Serve with skewered raspberries or a lime wheel.