Easy, Simple Keto Caesar Salad Dressing (VIDEO)

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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
Servings 2
Calories 1054 kcal


  • 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


  • 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!



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!?


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