Keto Big Mac Salad Recipe

So to make your own homemade Bic Mac sauce, all you’ll need is:

• Mayo
• Mustard
• Dill pickle relish
• Vinegar
• Paprika
• Onion powder
• Garlic powder
• Salt

One quick recommendation – double check the pickle relish nutrition facts when you’re searching for them at the store.  I like Heinz Dill Relish because there’s no sugar added, and that’s what I based the nutrition facts off of here.  But any low carb pickle relish should work fine.

Once you’ve gathered those up, that’s it!  You can find the exact amounts in the recipe card and all you need to do is mix those up into your dressing.

Macronutrient Breakdown

As written, this recipe contains 616 calories per serving with 47 grams of fat and just 6 grams of net carbs!  For anyone on a low carb diet, that’s quite a bit better than the 45 grams of carbohydrates in the regular sandwich version.

Here’s the macronutrient breakdown as far as percentages go for this keto big mac salad:

• 69% fat
• 25% protein
• 6% carbs

These percentages work out to be quite nice for an individual meal on the keto diet.

Recipe FAQ

Here are a few questions you might come across as you make this recipe:

• Can you reduce the carb count more?  If you wanted to decrease the carb content a bit more, you can modify the amounts of ingredients to fit your needs.  For example, two of the bigger contributors to the carb count in this salad are the onions and cherry tomatoes.  You can leave the onions out completely, and you can cut it down to just a few cherry tomatoes per salad (10 total) – these changes would bring the total carb count to 7 grams and the net carb count to 4 grams.
• Can you make this a dairy-free keto salad?  Yes.  Just leave out the cheddar cheese.  The rest of this low carb big mac salad recipe (including the sauce) is dairy free!
• Can you make the dressing ahead of time?  Yes.  I recommend using it within 5 days if you make it ahead of time.  Just store it in a mason jar in the fridge.
• Is this a good meal prep recipe?  It sure is!  If you plan to meal prep it, I recommend making the salad with all the vegetables and meat.  Include the cheese and dressing in separate containers that can be poured on when you’re ready to eat it.  Sometimes when shredded cheddar sits in a salad with damp vegetables (like pickles and chopped tomatoes) it can take on an odd texture, so keeping it separate works well!  If I meal prep this recipe, I usually eat the meat cold on the salad, but if you prefer you can also keep the meat in a separate container so you can heat it up when you’re ready to add it to your salad.

More Keto Salad Recipes

Looking for even more keto salad recipes to mix into your routine?  Try one of these tasty ideas from fellow bloggers:

• Thai peanut salad
• Low carb broccoli salad
• Keto cobb salad
• Keto antipasto salad

Keto Big Mac Salad

Yummy Keto Cooking

This keto Big Mac salad gives you all the flavors of the classic sandwich with just a fraction of the carbs!

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Main Course, Salad

Cuisine American

Servings 4 servings

Calories 616 kcal

Ingredients

  

For the salad:

• 8 cups chopped romaine
• 1/4 cup finely diced yellow onions
• 20 cherry tomatoes, halved or quartered
• 1/2 cup dill pickle chips
• 1 lb ground beef (we use 85% but any type works)
• 1/8 tsp salt
• 1/4 tsp pepper
• 1 cup cheddar cheese

For the Big Mac dressing:

• 1/2 cup mayo
• 1 tbsp yellow mustard
• 2 tbsp dill pickle relish (look for no added sugar if possible)
• 1 tsp white vinegar
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp salt

Instructions

 

• Start by preparing all the vegetable ingredients for the salad – chopping the romaine lettuce, finely dicing the onions, halving or quartering the cherry tomatoes, and measuring out the pickles. Combine these in a large bowl or divide the ingredients between four plates.
• Next, prepare your big mac dressing by whisking together the mayo, mustard, relish, vinegar, paprika, onion powder, garlic powder, and salt in a medium bowl. Set aside for now.
• In a large skillet over medium heat, cook your ground beef until browned, about 6-9 minutes. Stir frequently, breaking the meat into chunks as it cooks. When it’s almost done, stir in the salt and pepper to season.
• Remove the beef with a slotted spoon and add it to the salad. Add the cheddar cheese and your prepared dressing. Enjoy!

Notes

Nutrition facts (approximate per serving):  616 calories, 47 g fat, 15 g saturated fat, 800 mg sodium, 9.8 g carbohydrate, 3.8 g fiber, 4.5 g sugar, *6 g net carbs*, 38.5 g protein, Vitamin A: 189%, Vitamin C: 29%, Calcium: 28%, Iron: 25%

Keyword keto big mac salad, low carb big mac salad

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