#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
prep time
30 min
cook time
0 min
ready time
30 min
Keto Toum
When on a low-carb diet, Keto sauces are a great way to add flavor to your meals. There are many low-carb sauces recipes loaded with garlic, but this Keto toum recipe is by far our favorite. It is garlicky and creamy and can be used in so many ways: as a sauce, a dip, or even in soups and stews. It requires just four staple ingredients and 30 minutes of your time. The best thing about it is that you can make a big batch and use it for up to a month.
**What if the sauce splits? **
This Keto toum comes together as a result of a process known as emulsification. When making toum, the emulsification process sometimes stops, and the toum splits or separates. There are a couple of ways to fix the sauce if this happens. The best solution is to add components that will bind the toum back together. A good bonding component is adding an egg yolk. In a large bowl, whisk the egg yolk. Add about ¼ cup of the split toum into the egg yolk while whisking until emulsification starts to occur. Continue adding the split toum into the mixture while whisking until the mixture stabilizes. Another way to prevent the toum from splitting, is to pause while blending whenever the blender gets warm. The heat from the blender can cause the toum to separate.
**How do you prevent your toum from being bitter? **
For some individuals, this Keto toum recipe can be too strong because of the flavor of raw garlic. To make this Keto toum less bitter, soak the peeled garlic cloves in ice water for at least half an hour before blending the toum. When ready to blend, be sure to pat the garlic cloves dry. Another tip is to allow the toum to mellow in the fridge in an airtight container after making it. This will enable the harsh garlic flavor to subside, and the flavor will be more gentle.
**How should you store this Keto sauce? **
Most Keto sauces usually last in an air-tight container in the fridge for up to 7 days. Just like any other Keto sauce, making a generous batch of this Keto toum is a good idea because it can be used as a condiment for various meals. Since this garlic sauce is homemade, it does not contain preservatives. Therefore, the ideal time to store it is up to one month in an airtight container in the fridge.
Net Carbs
1.3 g
Fiber
0.1 g
Total Carbs
1.4 g
Protein
0.2 g
Fats
10.9 g
102 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Garlic
1 cup
Avocado oil
2 cup
Lemon juice
0.33 cup
Salt
1 tsp
Recipe Steps
steps 5
30 min
Step 1
Peel the garlic. If the garlic has some green sprouts, remove them to prevent the toum from becoming bitter.Step 2
To a blender, add the peeled garlic and salt. Blend to get a smooth garlic paste. Scrape the blender occasionally and continue blending.Step 3
Once the garlic paste is very smooth, start adding the oil one tablespoon at a time while blending at the same time. Allow a couple of minutes between each tablespoon to incorporate into the mixture thoroughly.Step 4
After the first couple tablespoons of oil, begin alternating between oil and lemon juice, one tablespoon at a time, while the blender is still running. To get a perfectly emulsified and thick toum, it should take around 10-15 minutes of blending while alternating the oil and lemon juice.Step 5
Once all the oil and lemon juice is finished, the toum should have a thick and creamy consistency similar to that of mayonnaise. At this point, the toum is ready to eat. Store any leftover toum in an air-tight container in the fridge to enjoy whenever you are ready.
