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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

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Recipe by J. Irish, Ketolicious Eats Course: SaladsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This recipe makes about 8 ounces of dressing, which should fit a standard-sized salad dressing bottle.

Ingredients

1/2 cup 1/2 avocado-based mayonnaise–I prefer Primal Kitchen
1/3 cup 1/3 organic gluten-free dijon mustard
1/4 cup 1/4 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 1/4 Organic Traditions yacon syrup, optional, especially if you are fine with using erythritol as the primary sweetener
1/2 tsp 1/2 organic ground black pepper
1/4 tsp 1/4 Himalayan pink salt
1-1/2 tsp 1-1/2 erythritol
1/2 teaspoons 1/2 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.