Our Low Carb Caesar Dressing recipe is a great source of fat and flavor. This recipe doesn’t have to be used exclusively on the traditional Caesar Salad.
If you’ve spent some time reading over bottled caesar salad dressing in the supermarket you’ll notice something.
Low Carb Caesar Salad Dressing
Unit Conversion
Ingredients
- 2 eggs
- 1 tbsp Dijon Mustard
- 1 clove garlic crushed
- 3 Anchovies
- 1 tsp White Pepper
- 2-3 pinches Salt
- 17 fl.oz olive oil light in flavour
- 2 oz Parmesan cheese grated
- 1/3 cup Parsley finely chopped
- 3 tbsp Lemon Juice
Instructions
- Put eggs, mustard, garlic, anchovies, salt and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended.
- Drop the speed just below medium and add the oil very slowly, in a thin stream. If the oil is added too quickly it will cause the dressing to split.
- Add the parmesan, chopped parsley and lemon juice and blend until combined.
- Taste and adjust the seasoning if desired. If the dressing is too thick, add 2-3 tablespoons of hot water to thin it.
- Serve it drizzled over your favorite salad or use it as a dipping sauce.
Notes
Nutrition
You’ll see that most supermarket caesar salad dressing is not only loaded with sugar, but thickeners, and artificial preservatives.
Our Low Carb Caesar Dressing doesn’t contain sugar, additives or artificial preservatives. Oil is a natural preservative, and homemade Caesar dressing can be kept in the fridge for 2-3 weeks without spoiling.
This recipe makes 26 servings of 30g/1oz, the recipe card reflects 1 serving which is 1/26 of the total recipe.
Ingredients for Low Carb Caesar Salad Dressing
- 2 Eggs
- 1 tablespoon of Dijon Mustard
- 1 clove of Garlic, crushed
- 3 Anchovy Fillets
- 1 teaspoon of White Pepper
- 2-3 pinches of Salt
- 17 fluid ounces of Olive Oil, light in flavor
- 2 ounces of Parmesan cheese, grated
- 1/3 cup of Parsley, finely chopped
- 3 tablespoons of Lemon Juice
Kow To Make Low Carb Caesar Salad Dressing
- Put eggs, mustard, garlic, anchovies, salt and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended.
- Drop the speed just below medium and add the oil very slowly, in a thin stream. If the oil is added too quickly it will cause the dressing to split.
- Add the parmesan, chopped parsley, and lemon juice and blend until combined.
- Taste and adjust the seasoning if desired. If the dressing is too thick, add 2-3 tablespoons of hot water to thin it.
- Serve it drizzled over your favorite salad or use it as a dipping sauce.
Looking for more of our keto salad options try our:
- Smoked Salmon, Avocado and Rocket Salad
- Low Carb Egg Salad Wraps
- Easy Low Carb Salad with Peanut Dressing
If you want to make a larger batch of this Low Carb Caesar Salad Dressing recipe adjust the card above.
Just made the recipe–made a whole jar! Perfect for a couple weeks 🙂
This is awesome! Thanks!
Mine comes out very bitter. Any suggestions.??????
Hi Sue,
The bitterness is caused by using olive oil that is strongly flavored. Using a very mild olive oil will prevent this, if you dislike the flavor of olive oil, you can swap it out for macadamia oil.
This is amazing! I really like how you don’t have to make your own mayonnaise first, that it all emulsifies together in the food processor. I did add more garlic as I love garlic. And I used 1.5 tsp anchovie paste instead of whole anchovies. I will definitely share this recipe and make it often!
Thank you for your kind words Shelly 🙂
Thank you so much. I LOVE this recipe! This is my weekly go to! I make a double batch every week with my meal prep and it’s perfect!
This looks delicious! May I ask, does it call for 2 whole eggs or did you mean just the yolks? TY so much!
Hi Mary,
The recipe calls for whole eggs 🙂