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Honey mustard vinaigrette is one of my favorite ways to dress up a salad. It tastes just like the real deal — sweet and zingy with warming honey undertones.
This low carb, keto version cleverly uses a combination of Sukrin Gold and bee pollen to achieve the honey flavour while staying low-carb. Instead of Sukrin, feel free to use any other brown sugar substitute such as Lakanto, Swerve, or other low-carb sweeteners such as stevia drops (3-5 drops will be enough).
This low-carb recipe makes just about a cup of salad dressing, and can be stored in the fridge for up to three weeks.
Note that the olive oil will solidify once cooled in the fridge — this it totally fine and will seal the dressing and help to preserve it for longer.
To serve, bring to room temperature and then shake before using. Drizzle over salads, baked salmon, roast chicken or steak!
Hands-on Overall
Serving size 2 tbsp/ 30 ml
Nutritional values (per serving, 2 tbsp/ 30 ml)
Net carbs1.6 grams
Protein1 grams
Fat9.3 grams
Calories93 kcal
Calories from carbs 7%, protein 4%, fat 89%
Total carbs2 gramsFiber0.4 gramsSugars1.2 gramsSaturated fat1.3 gramsSodium232 mg(10% RDA)Magnesium7 mg(2% RDA)Potassium46 mg(2% EMR)
Ingredients (makes 1 cup/ 240 ml/ 8 fl oz)
- 1/4 cup + 1 tbsp extra virgin olive oil (75 ml/ 2.5 fl oz)
- 1/4 cup apple cider vinegar (60 ml/ 2 fl oz)
- 2 tbsp lemon juice (30 ml)
- 2 tbsp wholegrain mustard (36 g/ 1.3 oz)
- 2 tbsp bee pollen (18 g/ 0.6 oz)
- 1 tbsp Sukrin Gold or Swerve brown sugar substitute (10 g/ 0.4 oz)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
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