Easy, Simple Keto Caesar Salad Dressing (VIDEO)

Caesar salads have been my obsession since last summer and it hasn’t let up yet. I have them when we go to dinner at our favorite steak house, order a chicken caesar from my favorite salad joint on Postmates for lunch at the office at least 3x a week. Thankfully, caesar dressing is super keto-friendly and I realized, easy to make at home! We discovered that our new home has a beautiful lemon tree in the backyard, so I decided that my first recipe using our fresh lemons would be a keto caesar salad dressing recipe. The fresh lemon combined with high quality olive and avocado oils result in a delicious and nutritious keto salad dressing option. With a crack of fresh ground pepper and extra shredded parmesan on top of the salad, this keto caesar salad will become one of your go-to keto salads!

So here you go! I make this keto caesar salad dressing fresh every time I have a salad, but you can also store it in the fridge. If you’re hesitant to use raw egg yolks, you can substitute mayonnaise (I’d recommend avocado oil-based mayo) and the anchovies are also optional, but make it so much tastier and add some good, healthy fats!

Keto Caesar Salad Dressing

5 from 1 vote

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Servings 2

Calories 1054 kcal

Ingredients

  

1x2x3x

• 1 clove garlic minced
• 6 fillets anchovies in oil minced
• 2 egg yolks or 2 tbsp mayo
• 1/2 fresh lemon juiced
• 1/2 - 1 tsp Dijon mustard
• 2 tbsp olive oil
• 1/2 cup avocado oil
• 3 tbsp shredded parmesan
• Fresh ground pepper to taste

Instructions

 

• Mix garlic and anchovies until a smooth paste forms.
• Add paste to a bowl and beat in egg yolks (or mayo). Then whisk in lemon juice and mustard until emulsified.
• Next, slowly add olive oil and then avocado oil until smooth. Finish off by adding shredded parmesan.
• Toss with 2 - 3 cups of chopped romaine and enjoy! You can also top with chicken or steak or whatever added protein your heart desires!

Video

Nutrition

Calories: 1054kcalCarbohydrates: 4gProtein: 55gFat: 91gSaturated Fat: 15gCholesterol: 311mgSodium: 6443mgPotassium: 968mgFiber: 1gSugar: 1gVitamin A: 340IUVitamin C: 15mgCalcium: 512mgIron: 8mg

Tried this recipe?Let us know how it was!

* Yes, I use raw egg yolks and have never had an adverse reaction. I am super safe / clean / careful in the kitchen. If you go the raw egg yolk route, it?s at your own risk! Your taste buds WILL thank me!?