Ditch flat, watery dressings. This vibrant Sugar Free Roasted Red Pepper Vinaigrette uses blended peppers for a thick, smoky glaze that clings to every leaf. It delivers a dense, velvety mouthfeel that mimics a rich syrup without the sugar.
Why This Recipe Works
Explosive Flavor Without the Sugar: By using roasted red peppers, we get a deep, natural sweetness and smokiness that mimics the rich profile of high-sugar glazes without needing actual sugar.
Velvety “Cream” Texture: The blended peppers act as a natural thickener, creating a luxurious, coat-the-spoon consistency that clings to your veggies instead of sliding right to the bottom of the bowl.
Zero Chopping Required: Since everything goes straight into the blender, you skip the tedious mincing and get a perfectly smooth, emulsified dressing in mere seconds.
Pantry-Friendly Magic: It transforms humble jarred peppers and basic pantry staples into a high-end condiment that tastes like it came from a boutique deli.
Ingredients Spotlight: Fresh & Vibrant
The beauty of this Low Carb Vinaigrette Dressing Recipe lies in its simplicity. We rely on bold ingredients to do the heavy lifting.
Roasted Red Peppers: These are the star of the show. Whether you roast them yourself or grab a jar from the store, they provide that signature smoky sweetness. They add body and color that makes the dressing look as good as it tastes.
Apple Cider Vinegar: This adds the necessary “zing” to cut through the richness of the oil. It brings a bright, fruity acidity that wakes up the palate.
Monk Fruit or Erythritol: Just a touch of a sugar-free sweetener balances the acidity perfectly. It rounds out the flavors so you get that “sweet and savory” hit without the sugar content.
Extra Virgin Olive Oil: The foundation of any good Mediterranean dressing. It provides the healthy fats that make this dressing satisfying and rich.
How to Serve & Pair
This Sugar Free Roasted Red Pepper Vinaigrette is incredibly versatile. I love keeping a jar in the fridge because it works on almost everything.
For a classic lunch, drizzle this generously over my Mediterranean Salad Recipe (Ready in 15 Minutes!). The smoky peppers pair beautifully with the crisp cucumbers and feta. If you are looking for a warm side dish, try roasting some veggies and finishing them with this sauce. It creates an incredible flavor glaze over my Mediterranean Roasted Cauliflower Recipe.
Hot Tip: This isn’t just for salads. Use it as a marinade for grilled chicken or a dipping sauce for raw veggies!
Expert Tips for the Perfect Emulsion
The Slow Drizzle: When blending, pour the olive oil in slowly while the motor is running. This technique forces the oil and vinegar to bond, creating a creamy texture that won’t separate immediately.
Taste as You Go: Peppers can vary in sweetness depending on the brand. Always taste your base before adding the final pinch of salt or sweetener to get the balance just right for your palate.
Storage Savvy: Since we use real olive oil, this dressing might solidify slightly in the fridge. Just let it sit on the counter for 5 minutes and give it a vigorous shake to bring it back to life.
Herb Finish: Stir in the fresh herbs after blending. This keeps bright green specks visible in the red dressing, which looks beautiful on the plate.
Essential FAQs
Can I make this Keto Roasted Red Pepper Vinaigrette spicy?
Absolutely! If you love a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper into the blender. It adds a nice kick that complements the smokiness of the roasted peppers perfectly.
How long does this stay fresh?
Because it’s made with fresh ingredients and no preservatives, it’s best enjoyed within one week. Keep it in an airtight jar in the refrigerator. The vinegar acts as a natural preservative, keeping the flavors bright.
What if I don’t have a blender?
While a blender gives the smoothest texture, you can use a food processor or even an immersion blender in a tall jar. If you only have a whisk, chop the peppers and garlic as finely as possible (almost into a paste) before whisking vigorously with the liquids.
This vibrant, smoky dressing offers a rich texture and tangy flavor profile without the need for added sugar. It pairs perfectly with crisp green salads, grilled vegetables, or as a marinade for chicken, providing a satisfying, savory finish to any meal.
Ingredients
Scale
Produce & Fresh Herbs
1 cup roasted red peppers (jarred, drained well; or home-roasted and peeled) (approx. 150g)
2 cloves fresh garlic (minced)
2 tablespoons fresh parsley, basil, or chives (finely chopped)
Liquids
½ cup extra virgin olive oil (120 ml)
⅓ cup apple cider vinegar (80 ml)
2 tablespoons cold water (30 ml)
Seasonings & Sweetener
1-2 tablespoons granulated monk fruit sweetener or erythritol (adjust to taste, substituting for honey) (12-24g)
½ teaspoon fine sea salt (approx. 3g)
¼ teaspoon freshly ground black pepper
Instructions
Prepare the Base: In a blender canister, combine the drained roasted red peppers, minced garlic, apple cider vinegar, water, granulated monk fruit sweetener (or erythritol), sea salt, and black pepper.
Blend: Process on high speed until the peppers and garlic are completely broken down and the mixture is smooth.
Emulsify: With the blender running on low speed (if your model allows), slowly stream in the extra virgin olive oil. This gradual addition helps create a creamy, emulsified texture that holds together better than adding all ingredients at once.
Adjust Seasoning: Taste the vinaigrette. Add a pinch more salt or sweetener if desired to balance the acidity to your preference.
Finish: Pour the dressing into a glass jar or storage container. Stir in the freshly chopped parsley (or basil/chives) by hand.
Serve or Store: Use immediately, or cover tightly and refrigerate. Shake well before serving.
Notes
Storage: Keep refrigerated in an airtight container for up to 1 week. The olive oil may solidify slightly in the fridge; let it sit at room temperature for 5-10 minutes and shake well before using to restore consistency.
Texture: If you prefer a thinner consistency, add an extra tablespoon of water. For a thicker, creamier dressing, reduce the water or add slightly more olive oil.
Substitutions: If you do not have monk fruit or erythritol, liquid stevia drops can be used (start with 5-6 drops and taste).
Allergy Alert: This recipe is naturally gluten-free, dairy-free, and nut-free. Always check labels on jarred roasted peppers to ensure they were not processed in a facility with allergens if you have severe sensitivities.
Nutritional Information (Per Serving)
Calories: 65 kcal
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 95mg
Total Carbohydrates: <1g
Dietary Fiber: 0.2g
Sugars: 0.4g
Net Carbs: ~0.6g
Protein: 0.1g
Disclaimer: These are approximate estimates based on standard nutritional data using a sugar-free sweetener substitute. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
I hope this dressing becomes a new staple in your kitchen! It’s one of those simple swaps that brings so much joy to a meal. If you try it, let me know how you served it. And if you’re looking for a cozy drink to wind down after your meal, check out my Cozy Spiced Cinnamon Tea (Sugar-Free).
Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
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