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Keto Thousand Island dressing

This recipe is a preview of Julie Daniluk’s upcoming book Becoming Sugar-Free with permission granted by Penguin-Random House Publishing. 


  • 1 cup keto mayonnaise
  • 1/4 cup olive oil
  • 2 tablespoons tomato paste
  • 1/3 cup finely minced dill pickle (approximately 1 pickle)
  • 1/2 tablespoon red or white wine vinegar
  • 1/4 teaspoon pink salt
  • 1/4 teaspoon drops monk fruit or 1 teaspoon powdered monk-fruit or sugar-free sweetener


  1. Add all of the ingredients to a small bowl and whisk well to combine. Taste and add additional salt or sweetener as desired.
  2. Store in a mason jar, tightly closed, in the refrigerator for up to two weeks. 

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