Keto tzatziki is made from coconut yogurt for a vegan version of this creamy Greek topping. Full fat and low carb means this fits on SO many of your favorite dishes. 

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Keto Tzatziki Sauce

I am LOVING dips + sauces right now! They make such a great addition to any meal or snack! This Keto Tzatziki Sauce is light, refreshing, with a bit of tang. I love using coconut yogurt to keep this dairy free, but any yogurt works.

To keep it the most keto friendly, full fat yogurt is always best. This is such a great way to make meat and vegetables more delicious, and also add in great fat macros.

High Fat Sauces + Dips

If you missed it yesterday, here’s a roundup post of other high fat keto sauces + dips I am loving right now! High Fat Keto Sauces + Dips are an amazing way to keep up with your fat macros!

If you’re not sure what that means, check this post out on macros, and how to make them count! This is a great way to get into ketosis and stay there!

Watch Recipe Video

If you make this keto dairy free tzatziki be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Keto Tzatziki Sauce

Servings: 4 servings
Prep Time: 5 minutes
Total Time: 5 minutes
Full fat coconut yogurt makes this keto topping perfect for all your Greek favorites.
5 from 1 rating
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Ingredients 
 

  • 1 1/2 cups unsweetened coconut yogurt, see Notes
  • 1 english cucumber
  • 2 tablespoons fresh dill, chopped
  • 1 clove of garlic, grated or finely minced
  • juice from half a lemon, or more to taste
  • 1/2 teaspoon kosher salt, or more to taste

Equipment

Instructions 

  • Use a box grater to grate the cucumber on the larger box holes. Use paper towels or a dish rag and press on the cucumber pulp to absorb most of the moisture.
  • In a medium size bowl, combine the coconut yogurt, grated cucumber, dill, garlic, lemon juice and salt. Stir to combine.
  • Serve immediately, or refrigerate for up to 7 days.
  • As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

Notes

Yogurt: To keep this dairy free, I love using full fat, unsweetened coconut yogurt. My favorite brand to buy is by Culina. Very keto friendly. If you're ok with dairy, use full fat greek yogurt. Or whatever yogurt you like!
Cucumber: I prefer an english cucumber since the skin is so thin.
Dill: I always prefer fresh dill, but dried dill would work too. I'd start with just 1 tablespoon, then add more to taste if needed.
Cuisine: Greek
Course: Condiment
Author: Natalie
Calories: 23, Total Carbs: 3g, Protein: 0.4g, Fat: 2g, Fiber: 0.2g, Net Carbs: 3g
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