Start by washing the raspberries and removing any stems or leaves. Place them in a small bowl and mash them with a fork until they are broken down and juicy.
In a separate bowl, whisk together the white wine vinegar, olive oil, minced garlic, Dijon mustard, salt, and black pepper.
Pour the mashed raspberries into the vinegar mixture and whisk until everything is well combined.
If you want your vinaigrette to be a little sweeter, add a small amount of stevia or other low-carb sweeteners. Start with a small amount and adjust to taste.
Transfer the vinaigrette to a jar or bottle with a tight-fitting lid. Shake well before using.