Life is too short for boring salads! You are going to love this garlicky Keto Balsamic Vinaigrette. This easy-to-make dressing will have you craving salads. Best of all, it has a fraction of the carbohydrates that traditional balsamic dressings have.
Do you like salads?
If the answer is no, it may just be that you haven’t found the right salad dressing.
A great dressing goes a long way in making a salad shine.
For years I stuck to buying dressing, and I was never sold on making salads at home.
Then I tried a homemade salad dressing, and I realized what I had been missing!
This Keto Balsamic Vinaigrette is sure to leave your taste buds doing a little happy dance. It is sugar-free and perfectly suited for your ketogenic diet.
Ingredients for Making Balsamic Vinaigrette Keto
- Balsamic Vinegar: Use the best quality balsamic that you can. Make sure you read the labels - they can vary in carb count pretty substantially. Look out for added sugars.
- Red Wine Vinegar: If you don’t have red wine vinegar on hand, apple cider vinegar works as well.
- Olive Oil: I recommend a good quality extra-virgin olive oil for the best depth of flavor.
- Swerve: This is an optional ingredient. Use it only if you prefer your salad dressings sweeter.
- Mustard: I used Dijon mustard, but brown mustard would work as well.
- Garlic: Fresh minced yields the best flavor, but ½ teaspoon garlic powder works as well.
- Seasonings: Adjust the salt and pepper to taste and add the cayenne pepper if you would like a mild kick of heat.
Not only does this Keto Balsamic Dressing make for a crazy-good salad, it is also fabulous to use as a marinade for meat. I especially like it with chicken!
Frequently Asked Questions
According to DOP (Denominazione d' Origine Protetta) codes, only two regions can produce Aceto Balsamico Tradizionale - Modena and Reggio Emilia. These are undoubtedly delicious because traditional balsamic vinegar is aged for 12 years, and because of this can be very expensive.
There are plenty of no-DOP balsamic vinegars available, some of them quite lovely. Although you don’t need to spend a fortune, opt for the best quality you can. Look for one that is thick, tart, and intense.
Yes, this recipe is keto-friendly, but you do want to make sure to read the label on your balsamic vinegar to make sure you aren’t choosing a high-sugar option.
I’ve blended the balsamic vinegar with red wine vinegar and then given the option to add a keto-friendly sweetener. This keeps the carbohydrate count down while maintaining the sweetness traditionally associated with Balsamic Vinegar Dressing.
I recommend storing it in a mason jar in the refrigerator. It will keep for about ten days, but if you think you will be keeping it that long you might want to opt for garlic powder rather than fresh garlic.
This is because the garlic can start to give an off-putting flavor after three or four days.
The most obvious way to use this is tossed with a salad. You can also use it as a marinade for chicken or drizzle a teaspoon over a cooked steak.
This keto-friendly balsamic vinaigrette makes a surprisingly good marinade for mushrooms.
Tools Needed to Make Keto Balsamic Vinaigrette Recipe
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How to Make Keto Balsamic Vinaigrette
Combine all of the ingredients in a mason jar. Using an immersion blender, process until smooth.
Don’t have an immersion blender?
You can use a regular blender, whisk together in a bowl, or put a tight-fitting lid on the jar and shake vigorously.
More Keto Salad Dressing Recipes
- Whether you are using it for dipping or enjoying a salad, this Keto Ranch Dressing will keep your taste buds happy.
- Tex Mex Dressing has just a handful of ingredients and is a deliciously easy salad dressing.
- Keto Blue Cheese Dressing is a particular favorite of mine. It is so tasty you may want to enjoy it by the spoonful.
- When you are craving a Caesar Salad, this Keto Caesar Dressing is a must!
- Once you have this Keto Poppy Seed Dressing a try, you will never go back to store-bought.
Keto Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- 1 cup extra virgin olive oil
- 2 tablespoons Swerve optional
- 1 tablespoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
- Combine all ingredients in a glass jar. Use an immersion blender to process until smooth. (You can also process in a blender.)
- Store in the refrigerator for up to two weeks.
- Shake well before using.