Low Carb Raspberry Dressing
Elevate your salads and dishes with this vibrant and refreshing Low Carb Raspberry Dressing! Made with the bold tang of fresh raspberries, apple cider vinegar, and a touch of Dijon mustard, this flavorful dressing is perfectly complemented by olive oil, lemon juice, and a hint of low-carb sweetener like erythritol. With only 10 minutes of prep time, this recipe is both quick and easy, offering a guilt-free option for keto and low-carb diets. Its naturally sweet and tangy taste pairs beautifully with mixed greens, roasted vegetables, or grilled chicken. Plus, it stores well in the fridge for up to a week, making it a convenient homemade alternative to store-bought dressings. Whip up this low-carb raspberry vinaigrette to add a burst of color and flavor to your meals today!
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Recipe Information
Ingredients
- 1 cup fresh raspberries
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon erythritol or your preferred low-carb sweetener
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the fresh raspberries thoroughly under cold water and pat them dry with a paper towel.
Place the raspberries into a blender or food processor and blend until smooth.
Strain the blended raspberries through a fine-mesh sieve into a mixing bowl to remove seeds, pressing the pulp with a spatula to extract as much juice as possible.
Discard the seeds and any remaining pulp left in the sieve.
To the seedless raspberry puree in the mixing bowl, add the apple cider vinegar, olive oil, lemon juice, Dijon mustard, erythritol, salt, and black pepper.
Whisk all the ingredients together until the dressing is well combined and emulsified.
Taste and adjust seasoning as needed, adding more sweetener for a sweeter dressing or more vinegar for extra tang.
Transfer the raspberry dressing to a glass jar or bottle with a tight-fitting lid and refrigerate for at least 30 minutes before serving to let the flavors meld.
Shake well before each use and store in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
