Keto Garlic Sauce
Published July 20, 2019 • Updated February 20, 2026
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Lebanese garlic sauce (Toum) is naturally keto - just garlic, oil, lemon juice and salt. I use it as a marinade for grilled meats and roasted vegetables or drizzle it as a dressing on salads.
Ingredients
2 cups avocado oil -
½ cup garlic cloves, peeled
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water
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juice from 1 lemon
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½ teaspoon salt
Step by Step Instructions
Step by Step Instructions
Measuring cup
Put garlic in a ½ measuring cup and fill with water until it reaches the top of the measuring cup.
Drizzle the oil
Slowly drizzle in oil until the mixture forms a creamy mayonnaise-like consistency.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use a different oil instead of avocado oil?
Yes! Olive oil or grapeseed oil both work, but the flavor will be a little different. I prefer avocado oil for the most neutral taste.
What if I don't have fresh garlic cloves?
Jarred minced garlic works in a pinch, but fresh garlic gives you a much stronger, more robust flavor. I always go with fresh.
How long can I store the Keto Garlic Sauce?
It keeps in the fridge in an airtight container for up to 2 months. Just stir it before using since the oil separates.
Is this sauce suitable for a vegan diet?
Yes! It's just garlic, oil, lemon juice and salt - completely plant-based.
Can I make it spicier?
For sure! I add a pinch of cayenne or red pepper flakes when I want some heat.
Brought this to a cookout last weekend, set it out next to grilled chicken. A guy who actively avoids garlic went back four times and thought it was something I bought at a Lebanese restaurant. Didn't correct him.
Brought this to a dinner party last weekend as a dip for grilled chicken and raw vegetables. Two guests asked which store I bought the garlic sauce from. I told them four ingredients in a food processor and they genuinely didn't believe me. Already planning a big batch to keep in the fridge.
There was a Lebanese place near my old apartment that made toum I genuinely missed when I went keto. This isn't quite the same, but it got close enough that I found myself eating it off the spoon before it made it to dinner.
Off the spoon before dinner is basically a requirement at this point. Same 4 ingredients as real toum so you're not missing anything - the 'not quite' is usually just the food processor vs a restaurant immersion blender situation.
My husband never touches condiments, so when he started scooping this onto his grilled chicken instead of just eating it plain, I took notice. The texture is unmistakably toum, creamy and thick, and the garlic hit is real. Four stars only because I used the whole batch as a dip before I remembered I made it as a marinade.
The skeptic grabbing it without being asked says more than four stars ever could. And look, dip first, marinade never, that's just how it goes with this one.