Keto Layered Paleo Taco Dip
A vibrant layered taco dip that brings all the classic Mexican flavors together in a paleo-friendly format. Seasoned ground beef forms the protein base, topped with creamy homemade guacamole made with fresh avocados and lime juice. A dairy-free sour cream layer using coconut yogurt adds tang, while crisp lettuce, black olives, and fresh cilantro provide texture and color. Perfect for parties, game day, or casual gatherings when you want to serve something that accommodates paleo and AIP dietary needs without sacrificing flavor.
Ingredients
- 1 lb ground beef
- 1 tsp sea salt, divided
- ½ tsp black pepper, divided, omit for AIP(optional)
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 2 medium avocados
- juice of one lime
- ½ red onion, diced
- 3 tbsp fresh cilantro, divided
- ½ cup coconut yogurt
- ¼ cup compliant mayo, sub for more yogurt for AIP(optional)
- 1 tsp apple cider vinegar
- 1 cup lettuce, shredded
- ⅓ cup black olives, sliced
Instructions
- 1
Set aside a large casserole dish or baking dish
- 2
Brown the ground beef over medium heat and lightly season with salt, pepper, and half of the onion and garlic powder
- 3
Drain excess fat from the beef and set aside
- 4
Mash the avocado with lime juice to make guacamole
- 5
Add half of the red onion, cilantro, salt, pepper, and remainder of garlic and onion powder to guacamole and stir well
- 6
Season guacamole further to taste and set aside
- 7
Mix together coconut yogurt, mayo, and apple cider vinegar to make sour cream
- 8
Add guacamole to bottom of serving dish
- 9
Top guacamole with ground beef
- 10
Spread sour cream over the ground beef
- 11
Finish by topping with lettuce, black olives, remaining red onion and cilantro
- 12
Serve fresh with compliant chips
Tips
For strict AIP compliance, omit black pepper and use extra coconut yogurt instead of mayo for the sour cream layer.
Make the guacamole just before serving to prevent browning, or press plastic wrap directly onto surface if making ahead.
Use plantain chips or vegetable chips as a paleo-friendly dipping option instead of traditional tortilla chips.
Good to Know
Refrigerate covered for up to 2 days, though guacamole layer may brown slightly.
Can prepare beef and sour cream components up to 1 day ahead. Make guacamole just before serving.
Serve immediately after assembly with paleo-friendly chips or vegetable sticks.
Common Mistakes
Make guacamole just before serving to avoid browning from oxidation.
Drain beef thoroughly to prevent soggy layers underneath.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this AIP compliant?
Yes, omit the black pepper and substitute the mayo with additional coconut yogurt. All other ingredients are AIP-friendly.
What can I use instead of coconut yogurt?
You can make cashew cream by blending soaked cashews with water and lemon juice, or use any thick dairy-free yogurt.
How long will this keep in the refrigerator?
The assembled dip is best eaten fresh but will keep covered for up to 2 days. The guacamole layer may brown slightly over time.