Low-Carb Kale Caesar Salad

This keto friendly Kale Caesar Salad with low-carb croutons is one of my go-to weekly lunch options! It’s super simple to whip up and all of the components keep really well for the entire week. When lunch comes around all I have to do is grab a few handfuls of kale and toss with a little dressing, a few croutons, a sprinkle of cheese and whatever protein I have on hand that’s easy and quick to throw on top.

The croutons are made with this Keto Focaccia Bread recipe that comes together in one bowl and in less than 30 minutes. If you have the ability to make the bread a few days ahead of needing to make croutons then they will be even crispier since the bread will have a few days to dry out. Old bread = amazing croutons!

Note: Traditional Worcestershire sauce contains sugar (in small amounts this will have a minimal effect). If you want to avoid it, here's a good homemade paleo friendly Worcestershire sauce.

Step-by-step

1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper. Start by making the keto focaccia without any toppings.

2. Once baked cut the loaf into crouton sized cubes. Toss the cubes with the olive oil, salt, and garlic powder. Arrange in a single layer on the baking sheet and bake 10-15 minutes flipping once or twice until crisp.

   

3. Place all of the dressing ingredients into a jar: crushed garlic, anchovy paste (or jarred fillets, finely chopped), Worcestershire sauce, fresh lemon juice, Dijon mustard, mayonnaise, grated Parmesan cheese, sea salt and pepper. Shake until combined. Chill until ready to use.

   

4. Toss the kale with the dressing and top with croutons and extra cheese if desired. Serve.

   

5. If not served immediately, keep the kale, dressing, croutons and shaved Parmesan separately in the fridge for up to a week and assemble before serving.

   

Recipe

Low-Carb Kale Caesar Salad

★★★★☆4.3 (34 ratings)

This keto friendly Kale Caesar Salad with low-carb croutons is super simple to whip up and all of the ...

Hands on

20m

Overall

45m

Servings

6

4.8 g

Net carbs

10.4 g

Protein

36.6 g

Fat

398

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

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Ingredients makes 4 servings

• Salad:
• ¹/₂ lb kale (2 large bunches), stems removed, and finely chopped (225 g)
• 1 batch Keto Focaccia, without any toppings
• 3 tbsp olive oil (45 ml)
• ¹/₂ tsp sea salt or pink Himalayan salt
• ¹/₂ tsp garlic powder
• ¹/₄ cup shaved Parmesan, for topping (28 g/ 1 oz)
• Caesar salad dressing:
• 3 cloves garlic, minced
• 1 tbsp anchovy paste or 1-2 jarred anchovies (5 g/ 0.2 oz)
• 2 tsp Worcestershire sauce (10 ml)
• ¹/₂ lemon, juiced (about 2 tbsp)
• 2 tsp Dijon mustard (10 g/ 0.4 oz) - you can make your own
• ³/₄ cup mayonnaise (115 g/ 4.1 oz) - you can make your own
• 3 tbsp grated Parmesan cheese (15 g/ 0.5 oz)
• salt and pepper, to taste

Instructions

1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted) and line a baking sheet with parchment paper. Start by making the keto focaccia without any toppings.

2. Once baked cut the loaf into crouton sized cubes. Toss the cubes with the olive oil, salt, and garlic powder. Arrange in a single layer on the baking sheet and bake 10-15 minutes flipping once or twice until crisp.

3. Place all of the dressing ingredients into a jar: crushed garlic, anchovy paste (or jarred fillets, finely chopped), Worcestershire sauce, fresh lemon juice, Dijon mustard, mayonnaise, grated Parmesan cheese, sea salt and pepper. Shake until combined. Chill until ready to use.

4. Toss the kale with the dressing and top with croutons and extra cheese if desired. Serve.

5. If not served immediately, keep the kale, dressing, croutons and shaved Parmesan separately in the fridge for up to a week and assemble before serving.

Nutrition per serving

Carbs 5%Protein 11%Fat 84% of calories

Net carbs

4.8 g

Total carbs

8.4 g

Fiber

3.6 g

Sugars

1.9 g

Protein

10.4 g

Fat

36.6 g

Saturated fat

7.8 g

Calories

398 kcal

Sodium

813 mg · 35.3% RDA

Magnesium

25 mg · 6.27% RDA

Potassium

272 mg · 13.6% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Kale, curly, fresh	1.4 g	0.7 g	0.2 g	11
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	4.2 g	3.2 g	48
Yogurt, plain (full-fat, Greek style, 5% fat)	0.3 g	0.8 g	0.4 g	8
Coconut flour, organic	0.9 g	1.5 g	1.3 g	31
Psyllium husks, whole	0.1 g	0 g	0 g	1
Baking powder, gluten-free	0.2 g	0 g	0 g	1
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Garlic powder, spices	0.2 g	0 g	0 g	1
Parmesan cheese	0.2 g	1.7 g	1.2 g	19
Garlic, fresh	0.5 g	0.1 g	0 g	2
Anchovies (canned anchovy fillets in oil)	0 g	0.2 g	0.1 g	1
Worcestershire sauce	0.4 g	0 g	0 g	1
Lemon juice, fresh	0.3 g	0 g	0 g	1
Dijon mustard	0 g	0.1 g	0.1 g	1
Mayonnaise	0.2 g	0.3 g	22.8 g	204
Parmesan cheese	0.1 g	0.9 g	0.6 g	10
Pepper, black, spices	0 g	0 g	0 g	0
Total	4.8 g	10.4 g	36.6 g	398

• Gluten free
• Nut free
• Pork free
• Avocado free
• Shellfish free
• Beef free
• Pescatarian