Kyndra Holley has expanded her low carb world to include non-dairy dieters with her latest cookbook, Dairy-Free Keto Cooking. This big collection covers nutrition, keto tips, and meal planning, and of course, it has a plethora of recipes. Kyndra was kind enough to share this dairy-free keto Caesar salad as a sample for you to enjoy. It includes her easy Caesar Dressing Recipe.
Keto Dairy-Free Caesar Salad with Crunchy Cumin-Spiced Pecans
Kyndra is a Caesar salad fanatic, so this recipe was pretty much a must in Dairy-Free Keto Cooking.
I seriously love Caesar salad. In fact, I almost always have one when we dine out. Minus the croutons, they are typically keto-friendly no matter where you order them.
Often I order a large Caesar salad as my entree and add blackened salmon or chicken. There is something so craveworthy about crunchy romaine tossed with a really garlicky Caesar dressing. In my world, there is no such thing as too much garlic. Or too much Caesar salad, for that matter.
She sometimes tops her Keto Dairy-Free Caesar salad with grain-free Garlic and Herb Croutons (another recipe on page 362 in Dairy-Free Keto Cooking). But these crisp spiced pecans are a staple. The recipe makes more than you need for four salads, but that isn’t a bad thing.
Although these roasted nuts make the perfect keto-friendly snack, my favorite way to enjoy them is on top of a salad. They add a great crunch and a boost of flavor.
Special Diet Notes: Keto Dairy-Free Caesar Salad
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, paleo-friendly, and keto compliant.
- 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
- 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
- Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Put the erythritol, salt, and spices in a large bowl and mix to combine.
- Whisk in the avocado oil until the mixture is smooth and there are no clumps of seasoning.
- Add the pecans to the bowl and toss until all the nuts are evenly coated.
- Spread the pecans in a single layer across the prepared baking sheet. Bake for 20 minutes, or until the nuts are toasted.
- 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.
