Keto Dairy-Free Caesar Salad with Cumin-Spiced Pecans
Prep time
Cook time
Total time
This recipe is reprinted with permissions from Dairy-Free Keto Cooking by Kyndra D. Holley.
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings + 3½ cups pecans
Cumin-Spiced Pecans
  • 2 tablespoons powdered erythritol
  • 1 teaspoon sea salt
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • Pinch of cayenne pepper
  • 3 tablespoons avocado oil
  • 10 ounces raw pecan halves
Dairy-Free Caesar Salad
  • 1 large head romaine lettuce, chopped
  • ¼ cup Keto Dairy-Free Caesar Dressing
  • 4 slices bacon, cooked crisp and chopped
  • ¼ cup halved Kalamata olives
  • ½ cup Cumin-Spiced Pecans
Cumin-Spiced Pecans
  1. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Put the erythritol, salt, and spices in a large bowl and mix to combine.
  3. Whisk in the avocado oil until the mixture is smooth and there are no clumps of seasoning.
  4. Add the pecans to the bowl and toss until all the nuts are evenly coated.
  5. Spread the pecans in a single layer across the prepared baking sheet. Bake for 20 minutes, or until the nuts are toasted.
Dairy-Free Caesar Salad
  1. Put the lettuce and dressing in a large serving bowl and toss to coat the lettuce with the dressing. Top with the bacon, olives, and pecans.
Leftover Cumin-Spiced Pecans: The full batch makes 4 cups. The leftovers are great for snacking and have 147 calories, 15.4g fat, 1.7g protein, 2.6g total carbs, 1.8g fiber, .9g net carbs, and 1.5g erythritol per ¼ cup serving.
Nutrition Information
Calories: 285 Fat: 26.4g Carbohydrates: 7.5g (2.9g net carbs) Sugar: 0g (1g erythritol) Fiber: 4.7g Protein: 7.6g
Recipe by Go Dairy Free at