FREE 5-Ingredient Recipe EBook

• Why You Need My Balsamic Glaze Recipe
• Ingredients & Substitutions
• How To Make Balsamic Glaze
• My Recipe Tips
• Ways To Use It
• Balsamic Glaze Recipe (Easy) Recipe card
• Recipe Reviews

I’ve been buying balsamic glaze (or call it balsamic reduction if you want to feel fancy) for as long as I can remember — this sweet, gooey condiment is such an easy, tasty way to elevate so many dishes. But once I figured out how to make balsamic glaze myself, I wondered why on earth I bothered with the expensive stuff at the store. Making it at home is super simple, sweet, and thick, and I actually think making it fresh tastes better. Make this balsamic glaze recipe with me, and I promise you’ll find so many ways to use it!

Why You Need My Balsamic Glaze Recipe

• It just tastes better – Homemade sauces are always better, and balsamic reduction is no exception. Try it and you’ll see.
• Adjust the consistency to your liking – I make it nice and thick for drizzling, but it’s so easy to customize. Can’t do that with the store-bought stuff!
• Clean ingredients – Most balsamic glaze options at the store have added sugar (or worse, corn syrup), preservatives, and sometimes even caramel color. Mine has none of these! And I love that I don’t have to scour ingredient lists when I just make it myself.
• Delicious addition to your healthy meals – People have been asking me how to make balsamic reduction ever since I topped my balsamic chicken with it, but I also use it for Caprese salad , as part of my recipe for sausage and peppers , and many other ways below. You won’t find a shortage of uses!

Ingredients & Substitutions

Here I explain the simple ingredients for my homemade balsamic glaze recipe, what each one does, and substitution options. For measurements, see the recipe card below .

• Balsamic Vinegar – This balsamic vinegar of Modena is one of my favorites! The quality of your vinegar will impact the flavor in your glaze. I highly recommend ones from Italy — even better if they are aged. There’s no substitute for the vinegar, because that’s the main ingredient.
• Sweetener Of Your Choice – You actually don’t need a sweetener at all, but you do if you want it to taste sweet like the store-bought stuff. I use Besti Monk Fruit Allulose Blend , because it dissolves effortlessly and tastes like sugar, with zero calories. Be aware that most sugar substitutes won’t work because they don’t dissolve well, but regular sugar does if you’re okay with that. You can also sweeten with honey (I love my balsamic glaze sweetened with this natural sugar-free honey ) or even maple syrup.

How To Make Balsamic Glaze

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

I wanted to show you pictures of the progression here, but there are literally almost no steps.

Just pour the balsamic vinegar (and your sweetener, if using) into a saucepan over medium heat. Bring to a boil, and simmer until the balsamic reduction thickens to your liking. Look for it to coat the back of a spoon!

My Recipe Tips

• The larger your saucepan, the faster your balsamic reduction will thicken. So grab the largest one you’ve got to make it as quickly as possible.
• Consistency is the main indicator of doneness. Look for it to coat the back of a spoon, like my picture above. Another good estimate is how much it reduces — it’s usually done when the volume has reduced by half.
• Balsamic glaze will thicken more as it cools. So, I recommend removing it from heat once it passes the spoon test.
• If you reduce the vinegar too much, it will actually harden when it cools. You can decrease the cook time the next time around, but you can usually save what you made! Just reheat it gently with a splash of water or more balsamic vinegar to thin it out.
• If you refrigerate it, bring to room temperature before using. Again, it will become very stiff in the fridge.
• What if it turns out too thin? You can easily heat again if it’s too thin after cooling.
• Why is my balsamic glaze not thickening? This usually means it just needs more time. Your stovetop temperature, as well as the size and material of your pan, will play a role.

Ways To Use It

Once you make balsamic glaze, you’ll want to put it on everything! In particular, it’s a common addition to Mediterranean or Italian recipes that have tomatoes, basil, or Italian seasoning . I like to drizzle my balsamic reduction on:

• Salads – I love Caprese salad (pictured above), which is why I have so many versions of it ( avocado Caprese salad , Caprese chicken salad , and Caprese skewers ). Balsamic reduction is also wonderful on my antipasto salad .
• Pizza & Pasta – If you make these with Mediterranean toppings or add-ins, balsamic vinegar glaze works great on top.
• Vegetables – My all-time fave types for this sauce are balsamic roasted brussels sprouts and roasted mushrooms . You can drizzle it on all kinds of roasted vegetables , though, or even my roasted veggie salad .
• Chicken – Try it on my marinated balsamic chicken or baked chicken Caprese (there’s that Caprese again!).
• Ice Cream – A surprise pairing, but balsamic reduction adds delicious flavor to vanilla ice cream.
• Eggs – Another surprising one, but it can work well particularly if you cook them with tomatoes. It’s a lovely finishing touch on my pesto eggs !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 cups Balsamic vinegar ▢
• 1/4 cup Sweetener of choice (optional; I use Besti Monk Fruit Allulose Blend ) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Add balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil. (If you want glaze to be sweeter, add Besti or other sweetener that dissolves easily to the saucepan when you add the balsamic vinegar.)
2. Reduce heat to medium-low and simmer for about 20 minutes , until volume reduces by half and it coats the back of a spoon. (It will thicken more as it cools.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 2 teaspoons

• Tips: Check out my recipe tips above to help you get the right consistency in your balsamic glaze, and how to salvage it if it turns out too thin or too thick.
• Storage: Keep your balsamic reduction in a glass jar in the refrigerator for up to 1 month. It will become more stiff or even hard, so take it out 1-2 hours before using to become more runny again. If it’s still too thick, see my tips above to thin it out.
• Freezing: I don’t recommend freezing balsamic glaze, because the flavor changes, but you can if you really want to. Again, you’ll need to thin it out after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Make Balsamic Reduction

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Balsamic Glaze Recipe (Easy)

You’ll love my super easy balsamic reduction recipe! Learn how to make balsamic glaze for salads, chicken, veggies, and more.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/balsamic-glaze/

Ingredients

• 2 cups Balsamic vinegar
• 1/4 cup Sweetener of choice (optional; I use Besti Monk Fruit Allulose Blend )

Instructions

1. Add balsamic vinegar to a small saucepan over medium heat and bring to a gentle boil. (If you want glaze to be sweeter, add Besti or other sweetener that dissolves easily to the saucepan when you add the balsamic vinegar.)
2. Reduce heat to medium-low and simmer for about 20 minutes , until volume reduces by half and it coats the back of a spoon. (It will thicken more as it cools.)

Maya’s Recipe Notes

Serving size: 2 teaspoons

• Tips: Check out my recipe tips above to help you get the right consistency in your balsamic glaze, and how to salvage it if it turns out too thin or too thick.
• Storage: Keep your balsamic reduction in a glass jar in the refrigerator for up to 1 month. It will become more stiff or even hard, so take it out 1-2 hours before using to become more runny again. If it’s still too thick, see my tips above to thin it out.
• Freezing: I don’t recommend freezing balsamic glaze, because the flavor changes, but you can if you really want to. Again, you’ll need to thin it out after thawing.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)