Best Keto Authentic Greek Tzatziki

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    0 min

  • ready time

    ready time

    20 min

Best Keto Authentic Greek Tzatziki

The best and most authentic Greek tzatziki. This Keto recipe is also gluten-free and a great addition to a mezze platter, shared with friends and family.

Can I adapt the recipe for different diets?

This recipe is naturally gluten-free. You can make it dairy-free by substituting the yogurt for a neutral plant-based option, or swap it out for avocado as seen in this recipe: https://my.carbmanager.com/daily-log?dialog=food-detail:ug:f3c66e7c34a7437c83c3e538ff2d7f2a

Hints and tips for your Keto Tzatziki:

- The more water you can squeeze out of the cucumber the better. Use your hands or muslin cloth for the best results.

- For extra presentation marks, drizzle with extra virgin olive oil, and add a sprig of fresh dill and an olive to the dish before serving.

- Tzatziki will keep in an airtight container in the fridge for about 5 days; any leftovers can be enjoyed with vegetable crudités or Keto crackers.

- You can also add fresh mint instead of dill for another variation.

  • Net Carbs

    1.4 g

  • Fiber

    0.1 g

  • Total Carbs

    1.5 g

  • Protein

    3.1 g

  • Fats

    6.2 g

74 cals

Best Keto Authentic Greek Tzatziki

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • 5% Authentic Greek Strained Yogurt

    5% Authentic Greek Strained Yogurt

    7 oz

  • Olive oil

    Olive oil

    2 tbsp

  • Garlic, fresh

    Garlic, fresh

    1 clove

  • Cider vinegar

    Cider vinegar

    1 tbsp

  • Cucumber, raw, without peel

    Cucumber, raw, without peel

    0.5 medium

  • Salt, sea salt

    Salt, sea salt

    0.25 tsp

  • Dill weed, fresh

    Dill weed, fresh

    1 tbsp

Recipe Steps

steps 3

20 min

  • Step 1

    Peel the cucumber then grate with the large blades of a box grater. Transfer into a sieve and sprinkle with ¼ teaspoon sea salt. Let it sit for 10-15 minutes to drain its liquid. Using the back of a wooden spoon, press to squeeze out as much moisture as possible.
    Step 1
  • Step 2

    Finely chop the dill and mince 1 clove of garlic. Place the Greek yogurt, 2 tablespoons olive oil, apple cider vinegar, garlic, dill, and grated cucumber in a medium-sized bowl. Thoroughly stir to combine.
    Step 2
  • Step 3

    Transfer to a serving dish. Drizzle with extra virgin olive oil for extra presentation marks (optional). Leave to chill in the fridge until ready to serve.
    Step 3