7 Layer Keto Taco Dip

I started making this keto taco dip back in 2019 when I needed a party appetizer that I could actually eat. Traditional 7 layer dip is loaded with refried beans (8g of carbs per tablespoon), so I rebuilt the whole thing from scratch with keto friendly layers that taste better than the original.

The base starts with a thick layer of guacamole. I use homemade because store-bought tends to be thin and watery, which is the last thing you want at the bottom of a layered dip. A good guacamole base acts like a seal that keeps everything above it from sliding around. Next comes sour cream, then diced red onion, sliced black olives, taco-seasoned ground beef, shredded cheese, pico de gallo, and finally shredded lettuce on top.

The taco meat layer is what makes this keto 7 layer dip different from the versions I see everywhere else. I cook the ground beef with my homemade taco seasoning, then let it cool completely before layering it in. If you add warm beef, the sour cream melts and the whole thing turns into soup. I learned that the hard way at a Super Bowl party in 2020.

For the pico de gallo, I drain it in a fine mesh strainer for at least 10 minutes before adding it. Tomatoes release a lot of liquid, and that moisture will seep down through every layer if you skip this step. I actually press it gently with a paper towel too, which sounds fussy but makes a real difference 24 hours later when your dip still looks layered instead of soggy.

I use 90% lean ground beef for this low carb taco dip. Fattier beef tastes great in keto tacos straight off the stove, but in a cold dip the fat solidifies and leaves a greasy film. Leaner beef stays tender and clean-tasting even after a few hours in the fridge.

This keto mexican dip works with ground turkey or chicken too. I have made it with ground turkey plenty of times and the seasoning carries the flavor, so you honestly cannot tell the difference once all seven layers are stacked together. If you go with chicken, add an extra tablespoon of taco seasoning because chicken is milder.

For dipping, I always set out a bowl of keto tortilla chips and a plate of keto crackers next to the dish. Bell pepper strips and celery work too, but I find that people reach for the chips first. If you are putting together a full spread, this pairs well with my other keto appetizers and any of my game day recipes.

I make this keto layered dip in a clear glass dish so you can see all seven layers from the side. It looks impressive on a table and people always comment on it before they even taste it. A 2-quart baking dish or a 9×9 square pan both work. I prefer the glass baking dish because it is easier to scoop from the corners.

Since this 7 layer dip keto version is served cold, I prep it up to a day ahead. I build every layer except the lettuce and pico, cover it tightly with plastic wrap pressed directly against the surface, and refrigerate. Right before serving, I add the pico and lettuce so they stay fresh and crunchy. The dip holds up in the fridge for about 3 days, though the lettuce wilts after the first day.