Keto Tzatziki Sauce
Full fat coconut yogurt makes this keto topping perfect for all your Greek favorites.
Servings: 4 servings
Calories: 23
Equipment
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
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.1 1/2 cups unsweetened coconut yogurt, 1 english cucumber, 2 tablespoons fresh dill, 1 clove of garlic, juice from half a lemon, 1/2 teaspoon kosher salt
- Serve immediately, or refrigerate for up to 7 days.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Video
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.
Nutrition
Calories: 23 | Total Carbs: 3g | Protein: 0.4g | Fat: 2g | Fiber: 0.2g | Net Carbs: 3g