Low Carb Keto Tartar Sauce

I Used to Skip the Sauce. Not Anymore.

Back when I first started keto, I thought tartar sauce was off the table. Most store-bought versions sneak in sugar, mystery oils, and more carbs than you’d expect from a condiment. I’d either skip it or settle for something bland and mayo-heavy.

Then I started testing. After a few too-sweet, too-runny batches, I nailed this one—and it’s so good I eat it with more than just fish. (Looking at you, keto burgers and zucchini fritters.)

Why This One Works So Well

• Balanced tang from lemon juice + dill pickles = cuts through richness like a dream
• Monk fruit allulose blend adds sweetness without that weird cooling aftertaste
• Fresh herbs bring it to life (don’t skimp here—dried herbs made it taste like 2004 diet food)

What Packs Flavor Without the Carbs

• Mayonnaise (1 cup / 240g) – Base of the sauce. Go for one without seed oils if you’re strict keto.
• Dill pickles (6 tbsp / 90g) – Briny, crunchy, and key to the whole vibe. I finely dice them for texture.
• Powdered monk fruit allulose (1 tbsp / 12g) – My go-to keto sweetener here. Keeps it smooth and neutral.
• Lemon juice (2 tsp / 10ml) – Brightens everything up. Fresh is best.
• Fresh dill + parsley (2 tsp each) – These make it feel fresh, not fridge-y.
• Sea salt + black pepper (¼ tsp each) – Start here and adjust. Especially if your pickles are extra salty.

Keto Swaps That Actually Work

Swap	What Works	What Changes
Sweetener	Erythritol or stevia blends	Can get gritty or bitter—start small and taste
Herbs	Dried dill or parsley	Texture is fine, but you lose that fresh pop
Pickles	Sugar-free relish	Works in a pinch, but watch for weird thickeners

What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Sauce too runny	Low-fat mayo or juicy pickles	Use full-fat mayo and pat the pickles dry
Tastes too sweet	Overdid the sweetener	Start with half and taste as you go
Bland flavor	Dried herbs or skipped the lemon	Use fresh herbs and real lemon juice. Non-negotiable.

How I Make It Step-by-Step

1. Mix it up – In a medium bowl, stir together mayo, finely diced pickles, sweetener, lemon juice, dill, parsley, salt, and pepper.
2. Taste test – Adjust seasoning, especially salt and sweetener, depending on your pickles.
3. Let it chill – At least 30 minutes in the fridge. It changes everything.
4. Portion it out – I divide into 16 servings (~1 tbsp each) to keep macros on point.

Keto Cooking Tricks That Help

• Pre-dice pickles in bulk – I keep a jar ready for sauces, deviled eggs, and burger bowls.
• Use a microplane for lemon zest – Sometimes I add a bit for extra zing.
• Powder your sweetener – If yours isn’t pre-powdered, blitz it in a coffee grinder so it blends smoothly.

Keeping It Keto-Friendly All Week

• Fridge – Store in an airtight container up to 7 days.
• Freezer? – I don’t. Mayo-based sauces get weird after thawing.
• After chilling – Stir before serving. The herbs can settle a bit.

What I Googled Before Making This

Q: Will this spike blood sugar?
Nope. With monk fruit allulose and clean ingredients, it clocks in at 0.1g net carbs per tablespoon. Safe and steady.

Q: Can I use avocado mayo?
Yep—and I do sometimes. It gives a slightly greener flavor but keeps it clean.

Q: What if I only have relish?
Go for it—but check the label. A lot of “sugar-free” relishes still have hidden carbs or thickeners.

Nutrition Facts

Per Serving – 1 tbsp

Nutrient	Amount
Calories	100 kcal
Total Fat	11g
– Saturated Fat	1.7g
– Trans Fat	0g
Cholesterol	5mg
Sodium	187mg
Total Carbohydrate	0.2g
– Dietary Fiber	0.1g
– Sugars	0.1g
Net Carbs	0.1g
Protein	0.1g

Check out More Recipes:

• Low Carb Keto Cheese Sauce Recipe
• Low Carb Keto Thousand Island Dressing
• Low Carb Keto Italian Dressing (Sugar-Free)