Creamy Caesar Dressing (Quick, Homemade, Keto, Low-carb)

I started making my own salad dressings soon after I started reading the labels of my favorite brands. To my surprise, my healthy dressings were not only filled with sugar, but also packed with random ingredients. Caesar Dressing (kind of like Ranch Dressing) is hard to nail at home. Recipes often come out either more like a vinaigrette, not parmesan-y enough or just bland. This recipe is creamy, filled with parmesan, and tangy. The best part is that it's super quick since I literally dump of the ingredients in my Nutri Ninja Blender Cup and blend. I pair this recipe with my 4 spice chicken for a quick meal.

A recipe for creamy caesar dressing that is keto-friendly, delicious, and super easy to make (simply add all ingredients in a blender and done)!

This recipe makes a little more than a cup of salad dressing.

For me, the amount is perfect for four, dinner-sized salads. I use about 5oz of pre-washed romaine lettuce per salad.

Each serving of this Creamy Caesar Salad Dressing has 2g net carbs.

If you make four salads, then each serving has 313 calories with 2g net carbs. There is no added sugar in this recipe. I calculated the macros using MyFitnessPal.

 
A recipe for creamy caesar dressing that is keto-friendly, delicious, and super easy to make (simply add all ingredients in a blender and done)!
 

Ingredients

  • 6 tbsp, grated parmesan cheese (I get mine from the refrigerated section of the market)

  • 1 tsp Dijon mustard

  • 2 tbsp lemon juice

  • 5 anchovy filets (I get mine whole from the aisle that has tuna)

  • 4 cloves garlic

  • 1/4 tsp black pepper

  • 1/8 tsp sea salt

  • 3/4 cup Real Hellmann’s Mayo (or your preferred brand)

Directions

  1. Add the ingredients in the order that they listed to a high-speed blender. I use the Nutri Ninja cup that’s part of this Ninja Professional Refurbished set that I purchased

  2. Blend using the puree or medium setting until it's mixed (~6 presses on the Single-Serve button). I keep this in the refrigerator for up to 4 days. 

Recipe Notes:

  1. I prefer to put the parmesan cheese in first because it prevents the mayo from getting stuck at the bottom of cup. I can also use it as a guide of how well things are mixed - once the parmesan layer is gone, I know it's well incorporated.

  2. If this dressing gets thick during storage, I simply add a squeeze of fresh lemon (or 1/2 tsp of lemon juice) to the dressing to thin it out

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