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.
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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.
Blend and pour
Blend until smooth and ice is fully crushed. Pour into salt rimmed margarita glasses.
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.
Made this for the first time last night and the orange extract surprised me. I was expecting it to taste like candy but it just rounds out the lime without any weird artificial sweetness. This is going in the rotation.
Triple sec was the other option but it takes over and adds sugar. The extract keeps it subtle. Lime stays in charge.
Really refreshing, and way simpler than I expected with just the one blender. I'd dial back the monkfruit next time (mine came out a touch sweet), but the lime-to-tequila balance is spot on.
Try 1 tablespoon next time. Limes vary so much in acidity and that changes how sweet the whole thing reads.
Made a full pitcher before spring cleaning and it was still slushy four hours later. Done with store-bought mix.
Four hours is solid for a pitcher. Monkfruit holds up where sugar would've turned it soupy.
Figured out last week that if you premix everything except the ice, it keeps in the fridge for at least four days. The monkfruit dissolves just as cleanly blending from cold. Add ice, blend, done. I made a double batch Sunday night and it's almost gone, which tells you everything you need to know.
Sunday to almost gone is the only review that matters. The premix idea is smarter than what I do, which is blend to order every time.
Made keto margaritas for years and they always came out thin and watery. I kept skipping the orange extract thinking it was optional. Turns out it's doing all the work. Adding it back is what finally made this taste like an actual frozen margarita instead of a tequila slushie. Still a bit too icy, but that's probably my blender.
The extract gets everyone that way. If it's still too icy, try 1.5 cups of ice instead of 2.
I've made probably four different keto margarita versions and they all had this flat, one-note thing going on. The orange extract sounds weird on paper but it's exactly what was missing. Tastes like an actual margarita, not a lime slushie.
The lime slushie thing is real. I went through so many batches before I figured out the extract was what was missing. Half teaspoon sounds like nothing but it completely changes it.
My husband took one sip and started interrogating me about what gives it that orange note, which, for someone who typically just says 'yeah it's good,' was practically a rave review.
That's the orange extract. Half a teaspoon sounds like nothing but without it the whole thing just tastes like frozen limeade. Worth the interrogation.
Fourth blender since January. I kept almost skipping the orange extract. Wrong every time.
Four blenders since January. That's commitment. Once you've had the flat version you don't almost skip it anymore.
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.