Keto Caesar Dressing
An easy keto caesar dressing recipe that's perfect for drizzling on top of salads, burgers, chicken and more.
Servings: 4
Calories: 233kcal
Equipment
- food processor or immersion blender with attachment
Ingredients
- 1 egg large
- 5 anchovies canned, in oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon lemon juice (and zest) approximately ½ lemon
- ¼ cup parmesan 25g, finely grated
- 1 garlic clove
- ⅓ cup extra virgin olive oil 80ml
Instructions
- Soft-boil the egg for 6 ½ minutes. Drain and run cold water over the egg, then peel.
- Put the egg in a food processor together with the garlic, anchovies, apple cider vinegar, lemon juice and zest plus the grated parmesan. Blend, then drizzle in the olive oil with the motor running.
- Blend until smooth. Add an optional sprinkle of chopped fresh chives or pepper.
Notes
0.8g net carbs per serving. Makes 4 servings of 3 generous tablespoons each. (Could be stretched to 6 servings at 2 tablespoons).
Makes 200ml of dressing. Store in an airtight container in the fridge for up to 1 week.
Serve on Caesar salad, as a dip for crudités, drizzle over roasted vegetables or spread on burger buns and sandwiches.
Note: If using a Nutribullet, simply add all together and blend, then stir in the chives, if using.
Nutrition
Serving: 3tablespoon | Calories: 233kcal | Total Carbohydrates: 0.9g | Protein: 5.3g | Fat: 23.3g | Saturated Fat: 4.3g | Sugar: 0.2g
