Low Carb Blackberry Vinaigrette

This low carb blackberry vinaigrette is a wonderfully deep and fruity salad dressing! Sugar free recipe.

This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

I love adding a fantastic dressing to salad, but did you know that some balsamic-based options have 7g net carbs per serving of two tablespoons?!? So I created this version as a low carb alternative – with less than 3g net carbs per serving. It may not seem like much of a difference, but those little carbs do add up over the course of a day!

How to Make Low Carb Blackberry Vinaigrette

To make the vinaigrette, add fresh blackberries, red wine vinegar, Dijon mustard, onion powder and sweetener to a saucepan. I should mention that this is NOT an overly sweet vinaigrette, so you may prefer to add more sweetener (I used Swerve). Cook the mixture over a low heat for five minutes, stirring to combine and gently mashing the blackberries into the liquid.

Remove from the heat and strain. Yes, I know it means more items to wash up but your dressing will be much better if you do!

Let the mixture cool. Just before serving, whisk in some olive oil.  This dressing is delicious over a chicken salad as shown here.

Continue to Content

Low Carb Blackberry Vinaigrette

Yield: 4 Servings

Cook Time: 10 minutes

Total Time: 10 minutes

This low carb blackberry vinaigrette is a wonderfully deep and fruity salad dressing!

Print

Ingredients

• ¼ cup red wine vinegar
• 1 tsp low carb sweetener
• 1 tbs Dijon mustard
• ½ tsp onion powder
• ½ cup fresh blackberries
• ¼ cup olive oil

Instructions

1. Add the vinegar, sweetener, mustard, onion powder and blackberries to a small saucepan.
2. Heat over a low heat, gently mashing the blackberries and stirring until all is combined.
3. After five minutes, remove from the heat and strain the mixture. Discard the blackberry pulp.
4. Let cool, then whisk in the olive oil.

Notes

2g net carbs per serving

Nutrition Information

Yield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 133 Total Fat 13g Saturated Fat 1g Sodium 44mg Carbohydrates 3g Net Carbohydrates 2g Fiber 1g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.

Save

Save

Save

Save