Sign in This campechana recipe is the perfect marriage of plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.
The easiest way to make your favorite (formerly) sweet cocktails low carb is to replace the sugary ingredients with artificially sweetened ones, like Splenda or simple sugar-free or flavored syrups. There are a few substitutes (like tweaking your recipe), but to get an extremely close “faux” version, there’s really no way around it.
Add a splash of Blue Curacao (5 net carbs per ounce – be cautious) for a colorful Blue Martini. This bold bourbon cocktail has flavor as big as Texas. Easily modify this recipe by using sugar free syrup or Splenda. A great low carb vodka-lime aperitif: cilantro-spiked with eucalyptus-infused syrup. *Substitute sugar-free syrup during the recipe.
Sad but true: Most cocktails are loaded with carbs (specifically sugars) because of the sodas, juices, and syrups used in them, says nutritionist Charlotte Martin, RDN, CPT. Even drinks labeled “healthy” or “skinny” usually just swap simple syrup for agave nectar or honey and still rack up the sweet stuff.