Keto Tzatziki Sauce (Paleo + Whole30)
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Keto Tzatziki Sauce
I’ve always been on to put sauce on top of everything and my Keto Tzatziki Sauce is game changer. It is so simple but has so much flavor. It really does brighten up roasted veggies and meats. This is a sauce you will find in my fridge on a weekly basis and will bring a boring recipe to life.
How Is This Sauce Paleo?
For this Tzatziki Sauce to be dairy-free and Paleo, you can either use unsweetened plain coconut yogurt or a dairy-free sour cream, such as Forager. I actually prefer the dairy-free sour cream in this recipe. I know a lot of traditional Tzatziki Sauces use Greek yogurt, but you can tailor it to meet your needs. However, if you are not needing a dairy-free/paleo option, you can also use plain unsweetened Greek yogurt.
How To Serve Tzatziki Sauce
There are a lot of different ways you can serve this sauce. It is traditionally served on top of roasted veggies and meats. Below are all of the different ways you can use this sauce.
- Greek Chicken on a Stick
- Roasted Veggies
- On top of sandwiches and burgers
- Vegetable dip
- Salad dressing
- Sauce for fish and roasted meats
Keto Tzatziki Sauce Two Ways: Smooth or Chunky
There are 2 different ways you can make my version of the traditional tzatziki sauce, smooth or chunky. The smooth version is a little thinner in consistency but is still filled with so much flavor. The smooth version uses a food processor to finely chop up the cucumbers and other ingredients and then fold into the sour cream or yogurt.
For the chunky version, I simply chop the cucumbers into pieces (or you can grate them if you don’t want them as chunky) and then fold in all the ingredients into the sour cream or yogurt. The way you make it will be up to your preference. I love both
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Keto Tzatziki Sauce (Paleo)
- 2 cups dairy-free sour cream I use Forager or plain unsweetened coconut yogurt*
- 1 large cucumber diced
- 2 tablespoons fresh dill
- 2 –3 garlic cloves minced*
- 1 teaspoon salt more or less to taste
- 1/4 teaspoon cracked black pepper
- 1/2 lemon juiced
- Optional: 1 tablespoon olive oil
- Dice or grate the cucumbers and pat dry with a paper towel. If you are using grated cucumbers, add to a cheesecloth and squeeze out any additional moisture over the sink. I used diced cucumbers in my chunky version.
- Simply add all the ingredients to a large mixing bowl and mix together until combined.
- Dice the cucumbers and pat down with a paper towel to remove additional moisture. In a food processor, add the cucumbers, garlic, lemon juice, dill, black pepper, and salt. Process until well blended. Stir this mixture along with the 1 tablespoon olive oil into sour cream or Greek yogurt.
- If you are not Paleo, feel free to use plain Greek Yogurt in place of the DF sour cream.
- I use 2 8 oz. containers of Forager Sour Cream.
- This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- Chunky Version: If you don’t like the cucumbers super chunky, feel free to grate them instead of dicing them.
- Depending on how garlicky you like the sauce will depend on how many garlic cloves you use. I used 3, but if you don't like it that strong, just use 2.
Nutrition information is automatically calculated, so should only be used as an approximation.