My husband has a sweet tooth, and his favorite salad dressing is honey mustard. And, given that we’ve replaced use of all natural sweeteners we were on when doing a modified paleo diet prior to 2018, we’ve found that we can still enjoy the old favorites without the beloved “honey” when eating keto.
If you get a chance to try my recipe, please leave a comment and/or a rating below. I’d love to get your feedback. Thank you!
Keto “Honey” Mustard Salad Dressing
6
servings15
minutes0
minutesThis recipe makes about 8 ounces of dressing, which should fit a standard-sized salad dressing bottle.
Ingredients
1/2 cup avocado-based mayonnaise–I prefer Primal Kitchen
1/3 cup organic gluten-free dijon mustard
1/4 cup organic extra virgin olive oil, avocado oil, or MCT oil–more oil can be added if you prefer a thinner style dressing
1/4 cup Organic Traditions yacon syrup, optional, especially if you are fine with using erythritol as the primary sweetener
1/2 tsp organic ground black pepper
1/4 tsp Himalayan pink salt
1-1/2 tsp erythritol
1/2 teaspoons mustard seeds, optional
Directions
- Measure out ingredients into measuring cups and combine into a small food processor or chopper. Puree until all ingredients have been combined well.
- Carefully pour the dressing from the food processor into an 8 ounce squeeze bottle for easy use. A kitchen funnel may make the transfer easy and mess free.
Notes
- Whenever possible, I recommend using clean organic ingredients.
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