This post may contain affiliate links, see my Affiliates Disclosure.
Sweet and tangy raspberry dressing that is fresh and delicious!
Raspberries are one of my favorite fruits, always has been! But since starting Keto, I’ve come to appreciate them even more, because they are one of the lowest carb fruits! I make a wonderful Raspberry Sauce that’s super easy to make and if you like raspberries, you will love this sauce!
Before Keto, I used to love this one particular raspberry vinaigrette, but of course it’s loaded with sugar so I had to come up with my own Keto/Low Carb version of the dressing! And honestly, I prefer making my own dressings, because they only take minutes to make and are not full of preservatives.
This dressing is so unbelievably easy to make and comes together in just a few minutes! It tastes so fresh and tangy, but not too sweet. And has such a beautiful color!
And because of the way I make it, it’s completely emulsified so it doesn’t separate! It doesn’t require using any thickeners either, which is nice! Give this dressing a try and you will find yourself making it time and time again!
How to Make Raspberry Vinaigrette
2/3 cup fresh raspberries
1/2 cup white wine vinegar (see notes)
1/2 cup light olive oil (see notes)
3 teaspoons Swerve confectioners (or powdered erythritol)
1 teaspoon onion, minced (or shallot)
2 teaspoons fresh lemon juice
1/2 teaspoon dijon mustard
salt to taste
Add all the ingredients except the olive oil to the bowl of a food processor.
Blend until smooth.
With the processor running, slowly stream in the olive oil and continue mixing until fully blended.
That’s it, told ya it was easy!!
Serve over your favorite salad and enjoy! I pour mine over baby spring mixed greens with toasted walnuts, feta cheese, cucumber, yellow tomatoes and a few fresh raspberries. It was divine!!
Store leftovers in the fridge for up to a week.
I happen to like my dressings more on the tangy side, so if you don’t, you can use 1/3 cup of vinegar instead.
I prefer using a light olive oil in this dressing, because extra virgin olive oil has a stronger flavor and I wanted the raspberries to be front and center. Alternatively, you can use another mild flavored oil like avocado oil.
More Keto and Low Carb dressings…
Raspberry Vinaigrette - Keto and Low Carb
- 2/3 cup fresh raspberries
- 1/2 cup white wine vinegar see notes
- 1/2 cup light olive oil see notes
- 3 teaspoons Swerve confectioners or powdered erythritol
- 1 teaspoon onion minced (or shallot)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dijon mustard
- salt to taste
- Add all the ingredients except the olive oil to the bowl of a food processor. Blend until smooth.
- With the processor running, slowly stream in the olive oil and continue mixing until fully blended. That's it, told ya it was easy!!
- Store leftovers in the fridge for up to a week.