Thinly slice the onions and cucumbers and spread them out evenly in a single layer on a sheet pan.
Sprinkle the sea salt over the onion and cucumber slices and set aside to rest for 30 minutes.
Meanwhile, place the sour cream, white vinegar, allulose, dried dill, and dried parsley in a medium bowl and whisk until combined. Cover and refrigerate.
Blot the cucumber and onion slices with paper towel to soak up the liquid and then squeeze them by hand to release more moisture. Place them in a colander over the sink or a bowl and let drain for 30 minutes.
Once drained, remove the dressing from the fridge and gently toss in the dressing until coated.
Cover and refrigerate for at least an hour before serving.
Notes
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Keyword Carrie Brown
Nutrition Facts
Keto Cucumber Salad
Serving Size
1 bowl (about 169 g.)
Amount per Serving
Calories
59.33
% Daily Value*
Fat
3.74
g
6
%
Saturated Fat
1.95
g
12
%
Trans Fat
0.17
g
Polyunsaturated Fat
0.16
g
Monounsaturated Fat
0.89
g
Cholesterol
11.31
mg
4
%
Sodium
397.17
mg
17
%
Potassium
224.04
mg
6
%
Carbohydrates
12.14
g
4
%
Fiber
1.53
g
6
%
Sugar
2.84
g
3
%
Sugar Alcohol
0.05
g
Net Carbs
3.9
g
Protein
1.91
g
4
%
Vitamin A
92.79
IU
2
%
Vitamin C
8.95
mg
11
%
Calcium
51.14
mg
5
%
Iron
0.54
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Carrie Brown
Keto Chef
Carrie Brown is a pastry chef, cookbook author, commercial food photographer, and recipe developer who healed her BiPolar II Disorder using the ketogenic diet and is passionate about helping others improve their health through diet and lifestyle. She has been creating Keto Chow recipes since 2021 and is also responsible for the shake and product photography on the Keto Chow packaging and website.
She lives in rural Connecticut with her 5 feline housemates: Daisy, Mr. McHenry, Priscilla, Ermintrude, and Mr. Buttersworth, and when she is not cooking up delicious keto food to photograph she’s road tripping around the country taking images of beautiful places.