Best Keto Caesar Salad Dressing

If you love salads as much as I do, you can probably relate: I’m always on a hunt to find the perfect dressing.

Something, quick, easy and fuss-free that doesn’t require hard-to-find ingredients. Something that can turn those steamed broccoli florets into an irresistible treat and those humble lettuce leaves into a mouthwatering meal.

This keto caesar salad dressing recipe is a culinary revelation! Made with egg yolks (make sure your eggs are pasteurized), anchovies, parmesan and extra virgin olive oil. It has plenty of flavors — guaranteed. You’ll want to eat it straight from the jar.

Best Caesar Salad Dressing Ingredients

I like to keep this recipe simple without too many complex ingredients. You'll need pasteurized eggs, extra-virgin olive oil, Parmesan cheese, anchovies, garlic, lemon juice, white wine vinegar, dijon mustard, Worcestershire sauce, salt and pepper.

How To Make Caesar Salad Dressing

Step 1

Grab your blender and add the egg yolks, anchovies, garlic cloves, lemon juice, white wine vinegar, dijon mustard and Worcestershire sauce. Use the pulse function to blend everything together into a thick paste.

Step 2

While blending, add the olive oil in a stream until it reaches a smooth consistency.

Step 3

Gently fold in the Parmesan cheese and season to taste with salt and pepper. Keep this caesar salad dressing in an air-tight jar. It's best served at room temperature!

More Amazing Homemade Sauces

• Keto Spicy Garlic Aioli - Super easy Spicy Garlic Aioli is ready in 5 minutes and has less than 1 gram of net carbs per serving!
• 5-Ingredient Roasted Cauliflower Hummus - The PERFECT healthy snack, appetizer or spread when combined with some low carb vegetables.

Best Keto Caesar Salad Dressing

This Keto Caesar Salad Dressing is a culinary revelation! It has plenty of flavors — guaranteed. You’ll want to eat it straight from the jar.

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Prep: 10 minutes

Total: 10 minutes

Servings: 12

Author: Jennifer

Ingredients 

• 3 large Eggs yolks only, room temperature
• ½ cup Olive Oil extra virgin
• ¼ cup Parmesan Cheese grated
• 5 Anchovies
• 2 cloves Garlic
• ½ small Lemon juice only
• 2 tablespoon White Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 teaspoon Worcestershire Sauce
• ¼ teaspoon Salt
• ¼ teaspoon Pepper

Instructions

• In a blender, add the egg yolks, anchovies, garlic cloves, lemon juice, white wine vinegar, mustard, and Worcestershire sauce. Pulse for a few seconds until blended into a thick paste.
• Add the olive oil in a stream while processing until smooth.
• Fold in Parmesan cheese and season to taste with salt and pepper. Store in an air-tight jar and serve at room temperature.

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Notes

Net Carbs: 0.7g

Nutrition

Serving: 2 tablespoon Calories: 123 kcal Carbohydrates: 0.8 g Protein: 4.5 g Fat: 11.4 g Saturated Fat: 2.5 g Cholesterol: 63 mg Sodium: 431 mg Potassium: 59 mg Fiber: 0.1 g Sugar: 0.2 g Calcium: 67 mg Iron: 1 mg Net Carbs: 0.7 g

Course: Dips/Sauces/Spreads, Salads

Cuisine: Italian

Calories: 123

Diet: Keto