Keto Sugar-Free Italian Dressing
Bold & zesty Homemade Italian Dressing makes a classic salad dressing but doubles as a new idea for a low-carb chicken marinade. YUM!
When I first started eating low-carb and began watching labels for ingredients I didn't want to eat, I was surprised at how many grams of sugar where added to Italian Dressing. Making my own has given me peace of mind knowing what is going over my Keto Salad is actually free of sugar (plus I'm getting healthy oils & fats).
Drizzling Italian Dressing over garden salads has always been a favorite but nothing compares with making your own from scratch. I love using fresh organic herbs because they give a robust aroma that dried spices can't. However, feel free to use dried herbs and spices for convenience. *Note: I didn't have all fresh herbs at the time I made this so some items will be dried. Again, feel free to use fresh and judge amounts based on what I used.
This Keto friendly dressing is not sweet to the taste but a little stevia liquid is added to create the classic dressing flavor. You can substitute 2 smidgen scoops pure stevia in place of the stevia drops.
Be sure to check out our popular Creamy Italian Dressing Recipe for more varieties to add to your table.
Ingredients:
- 1 C. Olive Oil
- 1/2 C White Vinegar
- 2 TB. Almond Milk *you can sub water
- 20 Drops Stevia Liquid or 2 Smidgens Pure Stevia
- 3 TB Fresh Squeezed Lemon Juice
- 3 TB. Grated Parmesan Cheese
- 2 Cloves Fresh Minced Garlic
- 4 TB. Fresh Parsley
- 3 TB Fresh Chopped White Onion
- 1 Green Onion Chopped Fine
- 1 ts. Dried Basil
- 1/4 ts.Dried Oregano
- 1 ts. Sea Salt
- 1/4 ts Red Pepper Flakes
Directions: You can hand chop all the fresh ingredients but I prefer the fast way of putting them in the blender. In addition, the blender will meld all the flavors together much better than simply shaking.
In a blender, add all ingredients well. Keep in mind you can put large chunks of hers and the blender will do the fine chopping. Pulse until dressing reaches the desired consistency. Pour into a mason jar or your own salad dressing container. Store leftovers in the refrigerator up to two weeks
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