Keto Paleo Thousand Island Dressing {NO Sugar Alcohols}
A delicious Keto Paleo dressing your whole family will love! With nearly zero carbs per serving and NO sugar alcohols, we always keep some on hand for snacks, last minute dinners, or to share with friends!
If you were to ask people what one of the most important keys to their success was when starting a new diet or lifestyle change, I would guess having some prepped sauces and dressings in your fridge you can fall back on for throwing together a quick meal or snack at all times would top the list, I know it does for me! This Keto Paleo thousand island dressing is one we have in our fridge AT ALL TIMES and we find ourselves reaching for it daily! It’s so easy to prepare, it can be done in one measuring cup in 10 minutes or less.
This low carb (almost no carb) thousand island dressing is creamy, zippy, slightly spicy, and loaded with pickles and hard boiled egg. It’s everything you want in a dressing without all the processed ingredients or sugar!🙌 This dressing has been so loved by our kids, family, friends, and even non paleo/keto eaters, we are sure you will love it too!
Things this dressing is great on:
- Burger bowls
- Salads
- Cut up vegetables
- Hard boiled eggs for an instant deviled egg!
- Sandwiches
- Fries
- Pork rinds
- Chips
- Burgers
Kid, friends, family, and even non paleo/keto eaters tested, and APPROVED! Set yourself up for success and make a big batch today!👌
A delicious Keto Paleo dressing your whole family will love! With nearly zero carbs per serving and NO sugar alcohols, we always keep some on hand for snacks, last minute dinners, or to share with friends!
- 1 1/2 cups Paleo mayonnaise (purchased or homemade)
- 3 tbsp Tomato paste
- 3 tbsp Apple cider vinegar or coconut vinegar
- 1 tbsp Fish sauce (Red Boat is great! Or 2 tbsp coconut aminos if you don't like fish sauce)
- 1 tbsp Pickle juice
- 2 tsp Chipotle chili paste (like Olo’s in the tube)
- 1 heaping tsp Paleo mustard, I used spicy brown
- 2 each Hard boiled eggs, shredded finely on the box grater
- 4 each Paleo/organic baby dill pickles, minced
- 1 oz (about 2) Scallions, white and pale green parts only, minced as finely as possible*
- 1 clove garlic, minced (or 1 tsp garlic powder)
- 1 tsp Black pepper
- 1/2 tsp Salt
- 1/2 tsp Dried powdered stevia leaf (the green unprocessed stuff); or 1 tbsp raw honey for SCD, Paleo (omit for whole30)
- Dash (optional) Sriracha
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If you don’t have any hard boiled eggs on hand, start here, if so move on to the next step. Bring a small pot of water to a boil, once it comes to a boil, add eggs and set timer for 12 minutes. As soon as they finish cooking, remove from the burner, strain and rinse with cold running water to stop the cooking. I have found that hard boiled eggs are easiest to peel when they are still warm after boiling so try not to let them sit too long!
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Get a large 4 cup measuring cup, add mayo to the 1 1/2 cup mark, pile the rest of the prepped ingredients on top and mix with a fork or spatula until thoroughly combined. Pour into a glass mason jar, or preferred storage jar, and let sit in the fridge for several hours or overnight to let the flavors meld and you’re done! So easy!
*If you aren’t counting carbs, subbing 1/4 cup of another finely shredded onion tastes great too!
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Macros were calculated using Chosen Foods Avocado oil Mayo, Bionature Organic tomato paste, Red Boat fish sauce, Olo’s Chipotle paste, Primal Kitchen mustard, Organic pickles, Dried powdered stevia leaf (not processed), and fresh garlic.
Makes about 3 cups, or 48 servings. Serving Size: 1 tbsp, Cal: 55, Fat: 5.7g, Carbs: 0.3g, Fiber: 0.1g, Protein: 0.3g
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