15-Minute Fat-Burning Raspberry Vinaigrette
Bright, tangy dressing combining fresh raspberries with red wine vinegar and MCT oil for a keto-friendly salad topper. Sweetened with erythritol or stevia, this vinaigrette balances fruity tartness with creamy richness from olive and MCT oils. Perfect for green salads, grain bowls, or roasted vegetable plates. The raspberry-vinegar base delivers antioxidants while MCT oil adds sustained energy, making this ideal for low-carb and fat-adapted diets.
Ingredients
- ⅓ cup raspberries, fresh or frozen and thawed, 40 g / 1.4 oz
- 1 tbsp fresh lemon juice, 15 ml
- 1 tbsp red wine vinegar, 15 ml
- ¼ cup extra virgin olive oil, 60 ml / 2 fl oz
- 1 tbsp water(optional)
- 2 tbsp MCT oil, 30 mlcoconut oil1:1fat
ketogenic swap; coconut oil may solidify when chilled
- 1 tbsp powdered erythritol or Swerve, 10 g / 0.4 oz
- 1 tsp Dijon mustard
- ¼ tsp onion powder or garlic powder
- ¼ tsp sea salt
Instructions
- 1
Add raspberries, lemon juice, red wine vinegar, olive oil, water, MCT oil, sweetener, mustard, onion powder, and salt to blender or food processor
- 2
Pulse until smooth
- 3
Transfer to glass jar and refrigerate
Tips
For smoother texture with frozen raspberries, thaw completely and drain excess liquid to prevent watery dressing.
Shake vigorously before each use since oils and fruit solids naturally separate during storage.
Adjust water amount based on desired consistency; start with 1 tbsp and add more for thinner drizzle.
Good to Know
Refrigerate in sealed glass jar up to 7 days. Oils may separate; shake well before use.
Prepare up to 5 days in advance. Flavors meld and intensify slightly with time.
Drizzle over leafy greens, grain bowls, roasted vegetables, or use as marinade for grilled chicken or fish.
Common Mistakes
Do not over-blend or heat to avoid breaking emulsion and losing texture
Do not skip thawing frozen raspberries completely to avoid excess moisture diluting vinaigrette
Substitutions
FAQ
Can I make this without MCT oil?
Yes, increase olive oil to 1/2 cup total for same consistency. Flavor shifts slightly richer but remains balanced. MCT oil was added for ketogenic benefits and won't affect basic emulsification.
What if I prefer less sweetness?
Start with 1/2 tbsp erythritol or 2-3 drops stevia, then taste and adjust. Raspberry natural sugars already add sweetness; some find even 1 tbsp excessive.
How long does this keep, and can I freeze it?
Keeps refrigerated up to 1 week. Freezing not recommended as oil-vinegar emulsion breaks down when thawed; separation becomes permanent.