by Leanne Vogel
½ teaspoon finely ground sea salt
1. Place all the ingredients in a blender or food processor. Blend until the basil leaves are ¼-inch (6-mm) specks.
2. Transfer the dressing to a 14-ounce (415-ml) or larger airtight container.
3. When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 4 days.
make it AIP:
Do not use erythritol.
make it LOW-FODMAP:
Omit the garlic and replace ¼ cup (60 ml) of the oil with garlic-infused oil. Use stevia.
make it VEGAN:
Do not use honey.
USE IN THESE RECIPES
Cross-Country Scrambler
Easy Chopped Salad
Salmon & Kale
Per tablespoon, made with avocado oil and honey:
calories: 85 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.1 g | cholesterol: 0 mg
sodium: 40 mg | carbs: 0.7 g | dietary fiber: 0.1 g | net carbs: 0.6 g | sugars: 0.6 g | protein: 0.1 g
FAT:
96%
CARBS:
3%
PROTEIN:
0%
POPPY SEED DRESSING
COCONUT-FREE • DAIRY-FREE • EGG-FREE • NIGHTSHADE-FREE • NUT-FREE • VEGAN • VEGETARIAN
OPTION: LOW-FODMAP
MAKES 1½ cups (350 ml)
PREP TIME: 5 minutes
COOK TIME: —
Why use confectioners’-style erythritol for this dressing? Well, you could use granulated, but then you’d have to heat the mixture to dissolve the sweetener, and that seems like an awful lot of work. I always keep a bag of confectioners’-style erythritol on hand for recipes like this one where I don’t want to spend added time in the kitchen. It tastes the same as granulated, without all the extra work. If you can’t get your hands on confectioners’, get a bag of granulated, blend it to a fine powder, and store it in your pantry. It’ll be way, way easier to work with!
1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil
¼ cup (60 ml) distilled vinegar
2 tablespoons confectioners’-style erythritol, or 10 drops liquid stevia
1 tablespoon plus 1 teaspoon poppy seeds
2 teaspoons onion powder
1 teaspoon Dijon mustard
½ teaspoon finely ground sea salt
1. Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
2. When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.
THAW IT: Set in the fridge to thaw completely before using.
make it LOW-FODMAP:
Omit the onion powder.
USE IN THESE RECIPES
BBQ Beef & Slaw
Per tablespoon, made with avocado oil:
calories: 85 | calories from fat: 83 | total fat: 9.3 g | saturated fat: 1.1 g | cholesterol: 0 mg
sodium: 42 mg | carbs: 0.3 g | dietary fiber: 0.1 g | net carbs: 0.2 g | sugars: 0.1 g | protein: 0.1 g
FAT:
98%
CARBS:
1%
PROTEIN:
1%
TERIYAKI SAUCE & MARINADE
DAIRY-FREE • EGG-FREE • NIGHTSHADE-FREE • NUT-FREE • VEGAN • VEGETARIAN
OPTION: COCONUT-FREE
MAKES 1½ cups (350 ml)
PREP TIME: 5 minutes
COOK TIME: —
Awesome as a marinade for pork or fresh-cut vegetables (especially broccoli or bok choy) and in a stir-fry. Try not to overthink your keto cooking! Chop up a couple of random vegetables, add some meat and this sauce, and you’re well on your way to a keto meal.
1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil
¼ cup (60 ml) coconut aminos
2 tablespoons confectioners’-style erythritol
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon finely ground sea salt
1. Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
2. When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.
THAW IT: Set in the fridge to thaw completely before using.
make it COCONUT-FREE:
Replace the coconut aminos with soy sauce and omit the salt.
USE IN THESE RECIPES
Wedge Dippers
Per tablespoon, made with avocado oil:
calories: 85 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.1 g | cholesterol: 0 mg
sodium: 81 mg | carbs: 0.7 g | dietary fiber: 0 g | net carbs: 0.7 g | sugars: 0 g | protein: 0 g
FAT:
96%
CARBS:
3%
PROTEIN:
1%
CREAMY ITALIAN DRESSING
COCONUT-FREE • DAIRY-FREE • NUT-FREE • VEGETARIAN
OPTIONS: EGG-FREE • LOW-FODMAP • NIGHTSHADE-FREE • VEGAN
MAKES 1½ cups (350 ml)
PREP TIME: 5 minutes
COOK TIME: —
Yes, you could make this dressing with fresh ingredients like crushed garlic, fresh thyme, and/or fresh basil, but that would take a lot of time and cost more. My vote? Double the recipe—or heck, even triple it—and spend less money eating more fat.
¾ cup (180 ml) light-tasting oil, such as avocado oil or light olive oil
¼ cup plus 2 tablespoons (80 g) mayonnaise
3 tablespoons red wine vinegar
1 tablespoon distilled vinegar
1 tablespoon lemon juice
1 tablespoon onion powder
1½ teaspoons dried basil
1½ teaspoons ground black pepper
¾ teaspoon garlic powder
¾ teaspoon dried oregano leaves
¾ teaspoon dried thyme leaves
½ teaspoon red pepper flakes
¼ teaspoon finely ground sea salt
1. Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
2. When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 5 days.
make it EGG-FREE/VEGAN:
Use egg-free mayonnaise (see recipe on here).
make it LOW-FODMAP:
Omit the onion and garlic powder.
make it NIGHTSHADE-FREE:
Omit the red pepper flakes.
MAKE IT AT HOME
Replace store-bought mayonnaise with my homemade version.
Mayonnaise
USE IN THESE RECIPES
All Day Any Day Hash
Cajun Shrimp Salad
One-Pot Porky Kale
Per tablespoon, made with avocado oil and homemade mayonnaise:
calories: 86 | calories from fat: 83 | total fat: 9.3 g | saturated fat: 1.2 g | cholesterol: 1 mg
sodium: 45 mg | carbs: 0.5 g | dietary fiber: 0.1 g | net carbs: 0.4 g | sugars: 0.1 g | protein: 0.1 g
FAT:
97%
CARBS:
2%
PROTEIN:
0%
CHOCOLATE SAUCE
COCONUT-FREE • DAIRY-FREE • EGG-FREE • LOW-FODMAP • NIGHTSHADE-FREE • NUT-FREE • VEGAN • VEGETARIAN
OPTION: AIP
MAKES ¾ cup (180 ml)
PREP TIME: 1 minute
COOK TIME: —
Anywhere you want chocolate, add this sauce! My favorite way to use it is to blend it into fatty coffees, but drizzling it over chilled and whipped coconut cream, ice cream, or fresh berries is a close runner-up.
½ cup (120 ml) avocado oil
¼ cup (20 g) cocoa powder<
br />
2 tablespoons confectioners’-style erythritol, or 15 drops liquid stevia
1. Place all the ingredients in an 8-ounce (240-ml) or larger airtight container. Cover and shake until incorporated.
2. Whisk with a fork when ready to serve.
STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.
THAW IT: Set in the fridge to thaw completely before using.
make it AIP:
Replace the cocoa powder with carob powder and use stevia.
USE IN THESE RECIPES
Keto Breakfast Pudding
Chocolate Soft-Serve Ice Cream
Per tablespoon:
calories: 87 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.4 g | cholesterol: 0 mg
sodium: 1 mg | carbs: 1.1 g | dietary fiber: 0.7 g | net carbs: 0.4 g | sugars: 0 g | protein: 0.3 g
FAT:
95%
CARBS:
5%
PROTEIN:
1%
HERBY VINAIGRETTE & MARINADE
COCONUT-FREE • DAIRY-FREE • EGG-FREE • NIGHTSHADE-FREE • NUT-FREE • VEGAN • VEGETARIAN
OPTIONS: AIP • LOW-FODMAP
MAKES 1⅓ cups (315 ml)
PREP TIME: 5 minutes
COOK TIME: —
This recipe is awesome for midsummer when fresh herbs from the garden are at their peak.
I added a healthy dose of oregano oil to this dressing because oregano oil is a potent antibiotic that has the potential to heal many ailments, and it is a great addition to any no-cook recipe that calls for oregano. In addition to its antibiotic properties, it is anti-inflammatory; aids in gut health; assists with yeast infections; balances cholesterol; helps with acne, dandruff, warts, psoriasis, muscle pain, and varicose veins; and so many other things. You can find oregano oil in many health food stores or pharmacies. It comes as a liquid or gel capsule. I like to buy the gel caps because they’re more versatile. To use them in a recipe, I just cut one open and add a few drops to what I’m making.
If you don’t want to use oregano oil, simply double the amount of fresh oregano.
1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil
¾ cup (180 ml) apple cider vinegar
4 cloves garlic
¼ cup (45 g) fresh rosemary leaves
2 tablespoons fresh oregano leaves
1 (½-oz/14-g) packet fresh chives
1 teaspoon finely ground sea salt
1 teaspoon ground black pepper
8 drops oregano oil, or 2 tablespoons additional fresh oregano leaves
1. Place all the ingredients in a food processor or blender. Blend until smooth.
2. Use immediately or transfer to a 14-ounce (415-ml) or larger airtight container for later use.
3. When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in the fridge for up to 5 days.
make it AIP:
Omit the black pepper.
make it LOW-FODMAP:
Omit the garlic and replace ¼ cup (60 ml) of the oil with garlic-infused oil.
USE IN THESE RECIPES
Antipasto Salad
BLT-Stuffed Avocados
Tuna Cucumber Boats
Per tablespoon, made with avocado oil:
calories: 93 | calories from fat: 84 | total fat: 9.8 g | saturated fat: 1.4 g | cholesterol: 0 mg
sodium: 91 mg | carbs: 1.1 g | dietary fiber: 0.5 g | net carbs: 0.6 g | sugars: 0.1 g | protein: 0.2 g
FAT:
95%
CARBS:
5%
PROTEIN:
1%
READY-IN-SECONDS HOLLANDAISE SAUCE
LOW-FODMAP • NUT-FREE • VEGETARIAN
OPTIONS: COCONUT-FREE • DAIRY-FREE • NIGHTSHADE-FREE
MAKES 1¾ cups (415 ml)
PREP TIME: 2 minutes
COOK TIME: —
This stuff is amazing on just about any type of fish, spread over the top of a Mug Biscuit (here), or drizzled over roasted asparagus. Unlike traditional hollandaise, where the fat is heated and the eggs are cooked, you just place all the ingredients in a blender, mix, and go to town—no cooking needed! This difference means you’ll be eating raw egg yolk. If you have a concern about that, you could purchase pasteurized eggs.
Make this recipe with butter-flavored coconut oil, ghee, or unsalted butter. Being dairy-free, I opt for the former, but you can use whichever fat you’d like and it’ll taste great.
1¼ cups (220 g) butter-flavored coconut oil or ghee, chilled in the fridge until hardened
6 large egg yolks
2 tablespoons lemon juice
1 teaspoon finely ground sea salt
Pinch of cayenne pepper (optional)
1. Place all the ingredients in a food processor or blender. Blend on medium speed for 15 to 25 seconds, until creamy.
2. Use immediately or transfer to an 18-ounce (530-ml) or larger airtight container for later use. When ready to serve, set the chilled sauce on the counter to come to room temperature, then transfer to the food processor or blender and blend again before using.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
make it COCONUT-FREE:
Use ghee.
make it DAIRY-FREE:
Use coconut oil.
make it NIGHTSHADE-FREE:
Omit the cayenne.
USE IN THESE RECIPES
Eggs Benedict
Per tablespoon, made with butter-flavored coconut oil:
calories: 100 | calories from fat: 96 | total fat: 10.7 g | saturated fat: 8.8 g | cholesterol: 45 mg
sodium: 68 mg | carbs: 0.2 g | dietary fiber: 0 g | net carbs: 0.2 g | sugars: 0 g | protein: 0.6 g
FAT:
96%
CARBS:
1%
PROTEIN:
2%
EGG-FREE MAYONNAISE
COCONUT-FREE • DAIRY-FREE • EGG-FREE • NIGHTSHADE-FREE • NUT-FREE • VEGAN • VEGETARIAN
MAKES 1¾ cups (365 g)
PREP TIME: 5 minutes
COOK TIME: —
While not completely keto diet–approved because it uses the liquid from a can of chickpeas (called aquafaba), this is a fabulous mayonnaise alternative for those who are sensitive to eggs.
¼ cup plus 2 tablespoons (90 ml) chickpea liquid (from a can of chickpeas)
2 tablespoons lemon juice
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon finely ground sea salt
½ teaspoon ground black pepper
1½ cups (350 ml) light-tasting oil, such as avocado oil or light olive oil
If using a countertop blender, put all the ingredients, except the oil, in the blender. Pulse just enough to combine. Then, with the blender running on medium speed, slowly drizzle in the oil, taking at least 2 minutes to add all the oil. After the oil has been added, continue to blend until the mixture has the consistency of mayonnaise.
If using an immersion blender, put all the ingredients, including the oil, in the blending jar or beaker. (If your immersion blender didn’t come with a jar, use a wide-mouthed 1-quart/950-ml jar or similar-sized container.) Insert the blender into the jar, turn it to high speed, and keep it at the base of the jar for 25 seconds. Then move the blender up and down in the jar until the ingredients are well incorporated.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
USE IN THESE RECIPES
German No-Tato Salad