Keto Margarita
Published April 21, 2021 • Updated February 25, 2026
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My go-to frozen margarita, completely sugar free. Five ingredients, one blender, zero carbs.
I started making this margarita years ago when I realized every frozen version at restaurants was basically a sugar slushie. Premade mixes, triple sec, simple syrup on top of that. One drink could hit 24 grams of sugar, and I refused to blow my progress for a cocktail.
This is what I landed on after a lot of trial and error. The ratio of lime juice to sweetener matters more than you’d think. Too much lime and the whole thing tastes bitter. Too little sweetener and it’s harsh. I went through probably a dozen batches before I locked in the measurements that actually taste balanced, and now I don’t change a thing.
The orange extract is the key. Traditional margaritas get that citrus depth from triple sec, but triple sec has about 11 grams of sugar per ounce. Orange extract gives you the same warm citrus note for zero carbs. It’s a tiny amount (half a teaspoon), but take it out and you’ll notice something’s missing.
I make this every time we have people over in the summer. The recipe doubles and triples easily, so I just multiply everything, blend in batches, and pour into a pitcher with extra ice. It holds for a couple hours, and nobody has to wait while I play bartender. For a crowd, I’ll do a triple batch and set out the salt and lime wedges so people can rim their own glasses.
The monkfruit sweetener dissolves better than you’d expect in a cold drink. I’ve tried erythritol and stevia in this too, and they all work, but monkfruit gives the cleanest taste with no cooling aftertaste. Powdered dissolves faster than granulated, so if you have the option, go powdered.
If you’re looking for more low-carb cocktails, I have a whole lineup. My keto mojito is what I reach for when I want something with mint. The strawberry daiquiri is my go-to when I want fruit without the sugar. And for something tropical, try the pina colada.
This keto margarita pairs with anything Mexican. I serve it alongside cilantro lime chicken or just chips and salsa when we do taco night. The lime cuts through rich, spicy food in a way that beer never does.
If you’ve never made one of these before, start here. Five ingredients, no bar experience required, and you’ll stop ordering the sugary version for good.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2 cups ice -
4 oz tequila
-
1/2 cup lime juice
-
1/2 teaspoon orange flavor extract
-
2 tablespoons monkfruit blend sweetener
-
lime wedges, for garnish
-
margarita salt
Step by Step Instructions
Step by Step Instructions
Salt your glasses
Squeeze the juice from a lime wedge around each rim of your margarita glass. Flip the glass over and dip the rim of the glass in margarita salt. Twist to ensure proper salting of the rim.
Add ingredients to blender
Add ice, tequila, lime juice, orange flavor extract, and monkfruit sweetener to a blender.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I make a pitcher of margaritas for a crowd?
I triple the recipe and blend in two batches since most blenders can't handle that much ice at once. Pour everything into a large pitcher with extra ice and set it on the table. I put out lime wedges and a plate of margarita salt so people can rim their own glasses. It holds well for a couple hours before the ice starts to water it down.
What is the best tequila for this margarita?
I always grab 100% agave blanco tequila. The cheaper mixto brands sometimes add sugar during production and they taste harsher in a blended drink. You don't need to spend a fortune though. I usually pick up whatever mid-range 100% agave is on the shelf and it works perfectly.
What is a skinny margarita and is it keto?
A skinny margarita typically swaps the triple sec and sugar for fresh lime juice and a lighter sweetener, but most restaurant versions still use agave nectar or simple syrup. I take it further by cutting all sugar completely. I use orange extract for that citrus note and monkfruit for sweetness, so you end up with zero net carbs instead of just 'fewer' carbs.
Can I make a spicy version?
I've been doing this all summer and it's become my favorite variation. Muddle 2-3 fresh jalapeno slices in the bottom of your glass before pouring the margarita over them. The heat builds as you drink it. If you want it spicier, leave the seeds in. I pull them out because my tolerance isn't what it used to be.
Which sweetener dissolves best in cold drinks?
I've tested monkfruit, erythritol, and stevia in this recipe. Monkfruit dissolves the smoothest with no cooling aftertaste, which is why it's my first choice. If you use granulated erythritol, blend for an extra 10-15 seconds at the end. I learned the hard way that undissolved sweetener settles as grit at the bottom of the glass.
How many carbs are in a regular restaurant margarita?
A typical frozen margarita from a restaurant has around 24 grams of sugar per serving, mostly from the triple sec and premade mix. I was shocked when I first looked it up. That's why I built this recipe from scratch. Same flavor profile, zero carbs.
Can I make this margarita non-alcoholic?
I've made a virgin version by swapping the tequila for sparkling water or sugar-free lemon-lime soda. You still get the lime and orange flavor, just without the alcohol. I add a little extra ice to keep it thick since the tequila normally adds body to the blend.
First time making a keto cocktail and this worked. The orange extract does more than you'd expect for a half teaspoon. Does it matter if you let the monkfruit dissolve before blending, or just throw everything in at once?
Just throw it all in. The blender takes care of it, and I actually blend an extra few seconds at the end to make sure there's no grit at the bottom of the cup.
I've got Grand Marnier leftover from the holidays and want to use it instead of orange extract, but the carbs... would reducing the monkfruit balance that out, or does it mess with the sweetness too much?
Grand Marnier has real sugar in it so those carbs aren't going anywhere, just heads up. But since it's already sweet, definitely cut the monkfruit back. I'd start with 1 tablespoon instead of 2 and taste before you blend more in. It won't be zero-carb anymore but it'll taste great.
Love these! I will add a touch more sweetener or orange extract.
Both good calls. The orange extract especially, a little more rounds out the lime.
For the piña colada cocktail you could use the Spindrift pineapple flavor sparkling water.
Ooh, Spindrift pineapple would be so good for that. I need to actually get that recipe posted.
Amen, thanks to folks like this who are pure genius...#margarita'sarelife
Ha, genius is generous. Five ingredients in a blender.