MAKES 1½ cups (350 ml)

PREP TIME: 5 minutes


Awesome as a marinade for pork or fresh-cut vegetables (especially broccoli or bok choy) and in a stir-fry. Try not to overthink your keto cooking! Chop up a couple of random vegetables, add some meat and this sauce, and you’re well on your way to a keto meal.

1 cup (240 ml) light-tasting oil, such as avocado oil or light olive oil

¼ cup (60 ml) coconut aminos

2 tablespoons confectioners’-style erythritol

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon ginger powder

1 teaspoon finely ground sea salt

  1. Place all the ingredients in a 16-ounce (475-ml) or larger airtight container. Cover and shake until incorporated.
  2. When ready to serve, give the container a little shake and enjoy.

STORE IT: Keep in the fridge for up to 5 days or in the freezer for up to 1 month.

THAW IT: Set in the fridge to thaw completely before using.


Replace the coconut aminos with soy sauce and omit the salt.

Per tablespoon, made with avocado oil:

calories: 85 | calories from fat: 82 | total fat: 9.1 g | saturated fat: 1.1 g | cholesterol: 0 mg

sodium: 81 mg | carbs: 0.7 g | dietary fiber: 0 g | net carbs: 0.7 g | sugars: 0 g | protein: 0 g

FAT : 96%
CARBS : 3%