Forget syrupy, artificial bottles. This Sugar free raspberry vinaigrette blends whole pureed berries into a silky, emulsified sauce that actually sticks to greens. It delivers a bright, tart explosion of fresh fruit that saturates your tastebuds.
Why You’ll Love This Recipe
Real Fruit Flavor: Unlike bottled versions that taste like candy, this uses whole raspberries for a tart, authentic berry punch that wakes up your palate.
Creamy Without Cream: By slowly streaming in the olive oil while blending, you create a luscious, silky emulsion that clings perfectly to your greens.
Total Versatility: It isn’t just for salads; it doubles as a zesty marinade for grilled chicken or a dipping sauce for roasted veggies.
Ingredients & Smart Swaps
The beauty of this recipe lies in its simplicity. You likely have most of these pantry staples ready to go.
Raspberries: Fresh berries are amazing when in season, but frozen works perfectly too. Thawed frozen berries actually release more juice, giving you a vibrant color.
Sweetener: To keep this a keto raspberry vinaigrette recipe, I use liquid monk fruit or allulose. It balances the acidity of the vinegar without the extra carbohydrates.
Vinegars: A blend of red wine vinegar and balsamic adds complexity. The balsamic provides depth, while the red wine vinegar keeps it bright.
Shallot & Dijon: These are the flavor anchors. The mustard helps emulsify the dressing, while the shallot adds a subtle savory bite that ties everything together.
This process is incredibly fast. You are essentially throwing everything into a blender and letting the machine do the work.
Start by placing your raspberries, minced shallot, vinegars, sweetener, and mustard into a high-speed blender. Pulse it a few times to break down the fruit solids.
With the blender running on low, slowly stream in your extra virgin olive oil. This slow pour is the secret to getting that thick, luxurious consistency that doesn’t separate immediately.
Once smooth, season with salt and pepper. Give it a quick taste test. If you want more “zing,” add a splash more vinegar; if it’s too tart, a tiny bit more sweetener fixes it right up.
For a complete meal, try drizzling this over grilled proteins or serve it alongside this Mediterranean Roasted Cauliflower for a unique sweet-and-savory flavor contrast.
Chef’s Tips for Success
Strain for Silkiness: If you dislike raspberry seeds getting stuck in your teeth, simply press the finished dressing through a fine-mesh sieve. You’ll serve a restaurant-quality smooth coulis that looks stunning on the plate.
Let It Mel: The flavors get better with time. If you can, make this an hour before dinner to let the shallots mellow out in the vinegar.
Shake It Up: Since we aren’t using industrial stabilizers, natural separation is normal in the fridge. A vigorous shake before serving brings that creamy texture right back.
Common Questions
Can I use other berries for this?
Absolutely! This ratio works wonderfully with blackberries or strawberries. If you are tracking carbs, just be mindful that strawberries are slightly higher in natural sugars than raspberries, but still a very wellness-friendly choice.
How long does this keep in the fridge?
Because it uses fresh shallots and fruit, it’s best consumed within 3 to 5 days. Keep it in a tightly sealed glass jar (mason jars are perfect for shaking) to maintain freshness.
This vibrant dressing offers a bright burst of tangy flavor without the added refined sugars often found in store-bought alternatives. It blends fresh berries with savory shallots for a versatile topping that pairs perfectly with spinach salads, grilled chicken, or roasted vegetables.
Ingredients
Scale
Produce & Fruit
1/2 cup fresh raspberries (or frozen, thawed) (65g)
1 tablespoon shallot, minced (15g)
Oils & Vinegars
1/4 cup Extra Virgin Olive Oil (60 ml)
3 tablespoons red wine vinegar (45 ml)
1 tablespoon balsamic vinegar (15 ml)
Seasonings & Essentials
1 tablespoon liquid monk fruit sweetener or allulose syrup (sugar-free alternative to honey) (15 ml)
Prepare the Base: Place the fresh (or thawed) raspberries and minced shallot into a high-speed blender or food processor.
Add Liquids: Pour in the red wine vinegar, balsamic vinegar, liquid sugar-free sweetener, and the Dijon mustard.
Emulsify: Secure the lid and pulse the mixture a few times to break down the berries. Then, with the blender running on low, slowly stream in the Extra Virgin Olive Oil. Increase speed to high and blend for 20-30 seconds until the mixture is completely smooth and creamy.
Season & Check Consistency: Add the sea salt and cracked black pepper to the blender and pulse briefly to incorporate. Dip a spoon into the mixture to check the texture; the vinaigrette should lightly coat the back of the spoon.
Taste & Adjust: Taste the dressing. If you prefer a sharper tang, add a small splash more vinegar; for a milder taste, add a teaspoon of water.
Serve or Store: Pour into a glass jar or cruet. Always shake vigorously before serving to re-emulsify. Serve immediately over mixed greens or seal and refrigerate.
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3-5 days. Natural separation is normal; shake well before every use.
Temperature: The oil may solidify slightly when cold. Let the jar sit at room temperature for 5-10 minutes before shaking and serving.
Texture: If you prefer a completely smooth texture, press the finished vinaigrette through a fine-mesh sieve to remove the berry seeds, though keeping them adds rustic appeal and fiber.
Allergy Alert: Contains Mustard (if using Dijon). Ensure your choice of vinegar is certified gluten-free if needed.
Nutritional Information
(Estimates per serving)
Calories: 91 kcal
Total Fat: 9.1g
Saturated Fat: 1.3g
Cholesterol: 0mg
Sodium: 195mg
Total Carbohydrates: 2.0g
Dietary Fiber: 0.7g
Sugars: 1.0g (natural sugars from fruit and balsamic vinegar)
Net Carbs: 1.3g
Protein: 0.2g
Disclaimer: These are approximate estimates based on standard nutritional data. 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.
Making your own dressings is one of the easiest ways to upgrade your meals. It takes five minutes, tastes infinitely better than the bottled stuff, and makes eating your veggies a genuine treat. I hope this no added sugar raspberry vinaigrette becomes a staple in your kitchen rotation!
Disclaimer: These are just my kitchen adventures and favorite recipes! While I focus on nutritious ingredients, chat with your doctor or nutritionist for personalized tips that fit your specific health needs.
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.
