This keto salad is delicious and easy to make. Gather only 6 ingredients which include bacon and eggs as excellent protein and fat sources!
Total Carbs: 11.1g | Total Fat: 5g | Protein: 6.9g
Prep Time: 20 minutes | Cook Time: 20 minutes | Serving: 3
- 100g lettuce (or salad greens of your choice)
- 100g natural bacon
- 4 cherry tomatoes, sliced
- 2 hard-boiled eggs, sliced
- 1 onion, chopped
- 2 tablespoons of shredded cheddar cheese
- Your preferred keto-friendly salad dressing
- Wash the salad greens, cherry tomatoes, and onion. Chop them up or slice them.
- Boil the eggs and fry the bacon slices. Slice them into small pieces.
- Mix everything in a large bowl.
- Sprinkle shredded cheddar cheese on top.
- Divide into smaller bowls — you can do up to 3 servings.
- Finally, serve with your preferred keto salad dressing. You can get a ready-made salad dressing or make your own by combining mayonnaise, mustard, and a squeeze of lemon juice.
How many net carbs does this keto salad provide?
One serving of this keto salad with bacon and eggs has only 8.1 grams of net carbs. We got this result by subtracting the dietary fiber (3 grams) from the total carbs (11.1 grams).
What salad vegetables are keto-friendly?
Keto-friendly salad greens include iceberg lettuce, romaine lettuce, loose leaf lettuce, mache greens, and arugula. Do check the number of carbs per serving (with each type of salad green) to keep your salad strictly keto.
What kind of salad dressing is keto-friendly?
The best low-carb dressing is the one you can make at home simply because you have more control over the ingredients. For example, you could combine mayo and mustard for a “mayomust” dressing. Another delicious keto dressing would be a caesar salad dressing that combines mayo, mustard, Worcestershire sauce, anchovy paste, chopped garlic, and salt and pepper.
Obviously, you can get a store-bought dressing but always check the nutrition facts label for the number of carbs per serving.
For how long can this keto salad sit out?
This salad can last for up to two hours when left at room temperature. If you’re planning a make-ahead salad, keep it in the fridge overnight (without mixing the dressing into the salad) so you can eat it the next day.