1)Big Mac Keto Sauce

Ingredients

4 tablespoons mayonnaise
1 tablespoon sugar-free ketchup
1 tbsp Dijon mustard
1 teaspoon erythritol
1 teaspoon onion powder
1 tsp garlic powder
1 tsp apple cider vinegar
3 pickles
1 or 2 tablespoons water

Instructions 

1. Whisk everything together and that’s it!

 2)Low-Carb Mexican Sauce

Ingredients (4 portions)

120 ml Mexican sauce
60 ml light olive oil
120 ml sour cream
6 tbsp. mayonnaise or vegan mayonnaise
3 tbsp. apple cider vinegar
1 tbsp. chilli powder
1 clove garlic, crushed
salt and pepper to taste

Instructions

Mix all ingredients, except salt, in a bowl until dressing is evenly combined. Or whisk the ingredients by shaking them together in a jar with a tight-fitting lid.
Season to taste with salt and pepper.

Tips: try as a topping for cheeseburgers or with salad.

  3)Creamy Keto Creamy Ranch Sauce

Ingredients (8 portions)

240 ml mayonnaise
120 ml heavy cream or sour cream
2 tbsp. ranch spice mix (40 g dried parsley, 20 g garlic powder, 20 g onion powder, 1 tbsp. dried dill, 1 tbsp. dried chives, 1 tbsp. salt, ½ tbsp. ground black pepper)

Instructions

Mix all the ingredients in a bowl and let them sit in the fridge for at least 15 minutes for the flavours to develop.
Want it more diluted? You can change half of the sour cream and use water to thin it out.
Serve as a spread or as a salad dressing.

  4)Homemade Mayonnaise

Ingredients (4 servings)

3 boiled eggs
1 teaspoon pink salt 
2 tsp. white wine vinegar or juice of 1/2 lemon
2 tbsp. avocado, olive or MCT oil
3 tablespoons water

Instructions

 Blend everything together with a hand blender (or mixer) and add the oil slowly in a thin stream. The mayonnaise should start to thicken.
Continue blending until all the oil has been added and the mayonnaise has set.
Taste and adjust the seasonings and add a little more vinegar, lemon juice or splash of water if necessary.
Let the mayonnaise sit in the refrigerator before serving; this allows the flavour to develop and the mayonnaise to thicken.

Homemade mayonnaise will keep for about 5 days in the refrigerator.

  5)Tzatziki Sauce

Ingredients (6 servings)

½ (150 g) cucumber
1 tsp. salt
1 tbsp. olive oil
1 tbsp. fresh mint, finely chopped
2 cloves garlic
240 ml Greek yoghurt
1 pinch ground black pepper

Instructions

Wash the cucumber and finely chop. You can also grate it with the coarse side of a grater. Do not peel the cucumber if it is organic, the skin gives colour and texture to the sauce.
Place the cucumber in a colander and sprinkle with salt. Mix well and let the liquid drain for 5-10 minutes. Wrap the cucumber in a tea towel and squeeze out the excess liquid.
Squeeze or finely chop the garlic (you can use garlic powder) and place in a bowl. Add the cucumber, oil and fresh mint (optional).
Stir in the yoghurt and add black pepper and salt to taste.
Let the sauce sit in the refrigerator for at least 10 minutes for the flavours to develop. It can be kept for about 3 days in the refrigerator.