All the deliciousness of Tzatziki sauce only Keto and Low Carb friendly, loaded with shredded cucumbers, lemon and fresh dill!
While my Low-Carb Tzatziki Sauce is simply amazing, I didn’t set out intending to create a low-carb recipe adaptation…. So, here’s the thing – I actually stink at keeping anything beyond the basics on hand. For me plain yogurt, let alone greek yogurt, isn’t something that I regularly have in the fridge…
And then, when I REALLY need ingredients last minute, it never fails that it’s impossible to find healthy options locally. In this case finding Organic, Grass-fed, Whole Milk Yogurt (let alone pre-strained greek) isn’t available in a moments notice.
No. I never eat low fat or fat free dairy so please don’t even ask about it. Full Fat or Don’t Bother, for reals, follow my lead folks.
Don’t get me wrong, our local food scene has evolved and I’m extremely proud of how far we’ve come BUT there’s a certain degree of planning required.
When it comes to high-quality pasture raised dairy and raw milk, we need to place our orders by Tuesday for delivery on Friday…. last minute doesn’t work here.
But I do ALWAYS have organic cultured sour cream in our fridge – I purchase it by the case so that I’m never caught without it!
And why the heck wouldn’t sour cream work for Tzatziki Sauce!?!
Am I right? or Am I RIGHT??
I mean come-on.. Why didn’t you think of this already?? Using Sour Cream will make the thickest, creamiest Tzatziki Sauce and you’ll never go back to greek yogurt again!
Follow my lead and make this GIANT 2 cup batch because you’ll want to put my Low-Carb Tzatziki Sauce on EVERYTHING.
To start with serve it up with my Gyro Lamb Meatballs, a generous side of my 5-mintue Pressure Cooker Rice Pilaf with Pine Nuts and Parsley (both recipes are coming soon!!!) and don’t forget a Greek Salad with piles of Kalamta olives too!!
Low-Carb Tzatziki SaucePrint Pin Rate
- Finely grate the cucumber (leave skin on) and toss with a few pinches of sea salt. Let sit for 5 minutes. Strain, pressing out as much liquid as possible.
- Mix shredded (strained) cucumber with remaining ingredients, seasoning with sea salt and pepper to taste.
- Refrigerate for 30+ minutes before serving to allow flavors to blend. Will keep for up to 5 days.