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Keto Italian Salad Dressing

4.2 stars, average of 231 ratings

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This keto friendly Italian Salad Dressing is perfect to keep on hand for salads, to marinate meat and vegetables in, or use as a dipping sauce for antipasto. Simply shake the ingredients up in a jar and it’s good to go!

Hands-on Overall

Serving size 2 tbsp/ 30 ml

Allergy information for Keto Italian Salad Dressing

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 2 tbsp/ 30 ml)

Net carbs0.4 grams
Protein0.4 grams
Fat16.5 grams
Calories151 kcal
Calories from carbs 1%, protein 1%, fat 98%
Total carbs0.6 gramsFiber0.2 gramsSugars0 gramsSaturated fat2.4 gramsSodium250 mg(11% RDA)Magnesium2 mg(1% RDA)Potassium13 mg(1% EMR)

Ingredients (makes 1 1/4 cups/ 300 ml)

  • 3/4 cup extra virgin olive oil (180 ml/ 6 fl oz)
  • 1/4 cup red wine vinegar (60 ml/ 2 fl oz)
  • 2 tbsp water (30 ml/ 1 fl oz)
  • 1 heaped tbsp grated Parmesan cheese or other Italian hard cheese (10 g/ 0.4 oz)
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt, or to taste
  • 1/2 tsp black pepper


  1. Combine liquid ingredients in a jar. Keto Italian Salad Dressing
  2. Add in the dry ingredients and place the lid on top before shaking together. Keto Italian Salad Dressing Store in an airtight container at room temperature for up to 1 week or chilled for up to 2 months. Keto Italian Salad Dressing

Ingredient nutritional breakdown (per serving, 2 tbsp/ 30 ml)

Net carbsProteinFatCalories
Olive oil, extra virgin
0 g0 g16.2 g143 kcal
Wine vinegar
0 g0 g0 g1 kcal
Water, still
0 g0 g0 g0 kcal
Parmesan cheese
0 g0.4 g0.3 g4 kcal
Garlic powder, spices
0.1 g0 g0 g1 kcal
Onion powder, spices
0.2 g0 g0 g1 kcal
Italian seasoning (mixed herbs)
0.1 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, 2 tbsp/ 30 ml
0.4 g0.4 g16.5 g151 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (9)

I've made this twice so far, and both times tasted awesome and bright. Good recipe.
However, the second time it solidified in the fridge. I added more oil and vinegar in 3:1 and soon it up. Still tasty. And solidified again in the fridge. This time I added more oil and vinegar, then dug the chunks out. It was basically gelatinous goop.
The only difference I can think of was that the second time I used a more expensive finely shredded parmesan cheese. I think using the cheaper grated cheese on a can might be better. I'll be making a fresh batch tomorrow, regardless. I'll probably split it in half, and omit the cheese completely on one half. Hopefully we'll be back to awesome soon.

Hi Mitch, olive oil may solidify in the fridge so what I do is that I leave it at room temperature for 15-20 minutes and then shake before serving. That usually does the trick! 😊

Thanks Martina, I found that in my research as well. I put a teaspoon of plain oil the fridge to test, it did not solidify.
I'll be making a fresh batch tonight, sans cheese. If it doesn't solidify then I'll have an answer. If it does, then I'll have to assume it's the oil.

I think it depends on the temperature in your fridge but at about 7-8 C olive oil starts to solidify, at least partially. I notice that on my pesto sauce which I always top up with olive oil. Let's see how the test goes!

Sorry it took so long to get back to you!
You were right! It must be the oil, as it still solidified without cheese. So the mystery is solved.
Thanks for the help.

No problem at all, I've been busy too - look at my response time 😊 Thank you so much for getting back to me!

Can I use white wine vinegar? I don't have red.


I used balsamic vinegar and a packet of stevia and it was yummy!