Keto Pineapple Kiwi Mojito

Prep Time: 5 minutes
Total Time: 5 minutes
Intensity: Easy (Blender or Muddler required)
Servings: 1 cocktail
Calories: 98 kcal | Net Carbs: 3.8g

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Why You’ll Love This Recipe

The Mojito is a classic, but traditional versions are loaded with sugar. This Keto Pineapple Kiwi Mojito delivers the same refreshing fizz with a tropical twist—without breaking your carb budget.

We use real kiwi (low-glycemic and fibrous) and a clever pineapple extract hack to mimic the sweet, tangy flavor of pineapple without the sugar spike. The result? A vibrant green-gold cocktail that’s tart, minty, slightly sweet, and totally keto-friendly (under 4g net carbs).

Perfect for summer parties, Taco Tuesday, or unwinding after a workout.

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Ingredients

For the glass:

• 3 fresh mint leaves (plus a sprig for garnish)

• ½ small green kiwi (peeled) – about 25g

• 1 oz (30ml) pineapple extract (sugar-free, e.g., LorAnn or Bickford flavors) – see note below

• 2 oz (60ml) white rum (Bacardí or Plantation 3 Star)

• ¾ oz (22ml) fresh lime juice

• ½ oz (15ml) keto simple syrup (recipe follows)

• 2 oz (60ml) chilled sparkling water or unflavored soda water

• Ice – preferably crushed or large cubes

*For the keto simple syrup (makes 8oz/240ml):*

• ½ cup (120ml) water

• ½ cup (120ml) allulose or erythritol + monk fruit blend

Note on pineapple extract: Do not use pineapple juice (high sugar). Use a zero-carb baking extract. If unavailable, replace with ½ oz lime juice + ¼ tsp stevia + ¼ tsp vanilla extract – this won’t taste like pineapple but will add tropical sweetness.

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Intensity Breakdown (1 = Very Easy → 5 = Advanced)

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Instructions

Step 1: Make your keto simple syrup (once, keep refrigerated)

In a small saucepan, combine water and allulose/erythritol. Heat over medium-low intensity (heat level 3/10) – do not boil. Stir until crystals dissolve completely (about 2-3 minutes). Remove from heat, cool, and store in a sealed jar. Lasts 4 weeks in fridge.

Step 2: Prep your fruit and mint

Peel ½ kiwi and cut into small chunks. Place kiwi chunks and 3 mint leaves into a sturdy collins glass or a cocktail shaker (if using a shaker, transfer to glass later).

Step 3: Muddle (low intensity, 15 seconds)

Using a wooden muddler or the back of a wooden spoon, gently press the kiwi and mint together. Do not grind or shred – you just want to release the kiwi’s juices and mint’s oils. You should see small kiwi pulp and smell mint immediately.

Step 4: Add liquids

Pour in:

• 1 oz pineapple extract

• 2 oz white rum

• ¾ oz fresh lime juice

• ½ oz keto simple syrup

If using a shaker: Add ice, shake vigorously for 10 seconds (medium intensity: 4/10). Then strain into an ice-filled collins glass.

If using the glass directly: Fill the glass with ice, then stir with a long bar spoon for 15-20 seconds (low-medium intensity).

Step 5: Top and finish

Top with 2 oz chilled sparkling water. Stir once gently (to avoid losing fizz). Garnish with a fresh mint sprig and a thin slice of kiwi on the rim.

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Last of the Recipe (Storage & Make-Ahead)

Does this drink keep? Not really – the mint wilts, and the sparkling water goes flat within an hour. However, you can prep components:

• Keto simple syrup: Store in fridge for up to 4 weeks.

• Kiwi-mint base: Muddle kiwi and mint, cover, refrigerate for up to 6 hours. Do not add lime juice until serving (it will turn bitter).

• Pre-batched (no fizz): Combine rum, pineapple extract, lime juice, and syrup in a small bottle. Keep in fridge for 7 days. When ready, pour over ice, add muddled kiwi/mint, then top with soda.

Last-minute tip: If you want a frozen (slushy) version, blend all ingredients except soda with 1 cup of ice (high intensity for 20 seconds), then pour and top with just a splash of soda.

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Nutrition Information (per cocktail)

Calculated using allulose syrup, ½ small green kiwi, no added sugar.