Slice the cucumbers into 1/4-inch rounds and thinly slice the red onion. Mince the garlic finely and chop the fresh dill, chives, and mint. Having everything prepped and ready ensures the salad comes together quickly and the vegetables stay crisp.

In a bowl, whisk together the sour cream, heavy cream, apple cider vinegar, and keto-friendly sweetener until smooth and well combined. Add the minced garlic, dill, chives, and mint, then season with sea salt and cracked black pepper. I like to let the dressing sit for 5 minutes before tossing with the vegetables—this allows the herbs to fully infuse the cream and deepens the flavor.

Add the sliced cucumbers and red onion to a serving bowl. Pour the creamy dressing from Step 2 over the vegetables and gently toss to coat evenly. For the best flavor and texture, I chill the salad for at least 15 minutes before serving—this allows the cucumbers to absorb the dressing while staying crisp and refreshing.