Keto Apple Cider Vinaigrette
A nice keto apple cider vinaigrette is a nice way to spice up your next salad. It takes hardly any time to make but is tasty and delicious!
- 1 cup apple cider vinegar
- 1/2 cup olive oil
- 1 garlic clove, minced
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp Lakanto Golden Monkfruit Sweetener
- salt and pepper, to taste
- Place all ingredients in a high-speed blender
- Blend for 30 seconds
- Transfer to a Mason jar or other pourable storage container
- Refrigerate at least 1 hour before serving
Yield16Serving Size1 tbspAmount Per ServingCalories80Total Fat9gCarbohydrates0gProtein0g
Keto Hard Apple Cider
- 1 gallon apple juice Get one in a glass jug!
- 1 packet champagne yeast
- 1/2 cup erythritol (optional — please read the instructions!)
- stopper for airlock Be sure it is the correct size for your bottle!
- 1 ounce unflavored vodka
Open the apple juice jug and measure out about 1g of yeast from the packet. Dump it straight into the jug. This is probably about 1/5 of the packet, which are enough to make 5 gallons.
Seal up the glass jug of juice completely with the airlock. Use the unflavored vodka to fill the airlock. This will help reduce the chance of contamination if there is any backflow from the airlock liquid.
Store in an area at room temperature for about two weeks, or until the airlock bubbling slows to a stop.
Put the whole thing in the fridge until cold, which will bring any fermentation to a total stop. You can remove the airlock and replace the original cap once it is fully chilled. I still open and close it quickly once a day to to release any pressure.
Sweeten with erythritol according to taste at this point if you like. I’m planning on adding about a half cup of erythritol to the whole batch. If you are unsure, start with smaller amounts and then add more if you like. You can’t take it out once it is in!