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Low-Carb Kale Caesar Salad

4.3 stars, average of 34 ratings

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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.

Hands-on Overall

Allergy information for Low-Carb Kale Caesar Salad

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs4.8 grams
Protein10.4 grams
Fat36.6 grams
Calories398 kcal
Calories from carbs 5%, protein 11%, fat 84%
Total carbs8.4 gramsFiber3.6 gramsSugars1.9 gramsSaturated fat7.8 gramsSodium813 mg(35% RDA)Magnesium25 mg(6% RDA)Potassium272 mg(14% EMR)

Ingredients (makes 4 servings)

  • 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


  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. Low-Carb Kale Caesar Salad
  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. Low-Carb Kale Caesar Salad
  4. Toss the kale with the dressing and top with croutons and extra cheese if desired. Serve. Low-Carb Kale Caesar Salad
  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. Low-Carb Kale Caesar Salad

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
0.2 g4.2 g3.2 g48 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.3 g0.8 g0.4 g8 kcal
Coconut flour, organic
0.9 g1.5 g1.3 g31 kcal
Psyllium husks, whole
0.1 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Kale, curly, fresh
1.4 g0.7 g0.2 g11 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Garlic powder, spices
0.2 g0 g0 g1 kcal
Parmesan cheese
0.2 g1.7 g1.2 g19 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Anchovies (canned anchovy fillets in oil)
0 g0.2 g0.1 g1 kcal
Worcestershire sauce
0.4 g0 g0 g1 kcal
Lemon juice, fresh
0.3 g0 g0 g1 kcal
Dijon mustard
0 g0.1 g0.1 g1 kcal
0.2 g0.3 g22.8 g204 kcal
Parmesan cheese
0.1 g0.9 g0.6 g10 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
4.8 g10.4 g36.6 g398 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (4)

If you can not have dairy its ok to leave the cheese out of any recipe!

You can leave it out of this recipe but I wouldn't say "any" - sometimes cheese is the key ingredient. You could use some nutritional yeast in this recipe (similar taste to Parmesan).

I had a Kale salad for the first time when we were in Atlanta for BlogHer (and pretty much fell in love with it!) I've made it at home without mixing it with other lettuces, and I find that the secret to a good kale salad is to let the dressing soak into the leaves for a good 15 minutes before devouring. It makes it a little more tender and takes on the flavors. Love your idea too- happy to have another excuse to make a kale salad! Yum!

Thank you for the great tips! I sometimes use baby kale in salads which is tender bit it's not always easy to find 😊