If you’re craving the flavors of a Big Mac but want to keep things keto-friendly, this Keto Big Mac Salad is just what you need! Packed with the classic flavors you love—juicy ground beef, tangy pickles, creamy dressing, and cheddar cheese—this low-carb salad is a satisfying and delicious meal. It’s easy to prepare, making it perfect for a quick lunch or a busy weeknight dinner.

Why You’ll Love This Recipe

• Easy to make – Simple ingredients and minimal prep.

• Meal-prep friendly – Prep the components ahead for effortless meals.

• Big Mac flavors – All the flavors of a classic burger without the bun!

• Customizable – Adjust the toppings to suit your taste.

Ingredients

For the Dressing:

• ½ cup mayonnaise (check for sugar-free options)

• 2 tbsp chopped dill pickles

• 1 tbsp keto-friendly ketchup (Primal Kitchen or homemade)

• ½ tsp onion powder (or 1 tbsp finely minced onion)

• 1 tsp confectioners’ sweetener (Swerve, monk fruit, or allulose)

• 1 tbsp red wine vinegar (or apple cider vinegar)

• ½ tsp smoked paprika

• 1 tsp dry mustard (or 1 tbsp yellow mustard)

• Salt and pepper to taste

For the Salad:

• 1 lb ground beef (lean, drained after cooking)

• 1 tsp garlic powder (optional)

• 1 tsp onion powder (optional)

• 8 cups chopped romaine or iceberg lettuce

• 1 cup shredded cheddar cheese

• ¼ cup diced red onion (optional)

• ½ cup sliced dill pickles

• ½ cup cherry tomatoes, halved (optional)

• 1 tsp sesame seeds (for garnish, optional)

Instructions

1. Make the Dressing: In a bowl, whisk together mayonnaise, chopped pickles, keto ketchup, onion powder, sweetener, vinegar, smoked paprika, mustard, salt, and pepper. Store in the refrigerator until ready to use.

2. Cook the Beef: Heat a skillet over medium-high heat and cook the ground beef until browned, breaking it apart with a spatula. Drain excess grease. Season with garlic powder, onion powder, salt, and pepper. Let cool slightly.

3. Assemble the Salad: In a large bowl, combine chopped lettuce, shredded cheese, diced red onion, sliced pickles, and cherry tomatoes.

4. Add the Beef: Top the salad with the seasoned ground beef.

5. Drizzle and Serve: Pour the dressing over the salad, toss to combine, and garnish with sesame seeds if desired. Enjoy immediately!

Tips & Variations

• Use ground turkey instead of beef for a leaner option.

• Swap lettuce for cauliflower rice to make a Big Mac Bowl.

• Store dressing separately and assemble fresh for the best texture.

• Soak red onions in cold water for 30 minutes to mellow their flavor.

Storage

Store the dressing and salad ingredients separately in airtight containers in the refrigerator for up to 5 days. If pre-mixed, consume within 2 days.

Enjoy your Keto Big Mac Salad—healthy, delicious, and packed with flavor!

Keto Big Mac Salad

Enjoy all the flavors of a classic Big Mac without the carbs! This easy keto Big Mac salad is loaded with seasoned beef, cheddar, pickles, and a creamy special sauce.

Servings: 6
Total Time: 30 minutes

Ingredients

For the Dressing

• ½ cup sugar-free mayonnaise
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon keto ketchup
• 1 tablespoon minced onion
• 1 tablespoon Swerve confectioners
• 2 tablespoons extra virgin olive oil
• 1 teaspoon red wine vinegar
• ¼ teaspoon dry mustard
• ¼ teaspoon smoked paprika
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

For the Salad

• 1 pound ground beef
• 8 ounces romaine lettuce, chopped
• ¾ cup shredded cheddar cheese
• ¼ cup diced red onion
• 4 dill pickles, sliced
• Optional: Chopped tomatoes

Instructions

1. Prepare the Dressing: In a medium bowl, whisk together all the dressing ingredients. Refrigerate until ready to use.
2. Cook the Beef: Heat a skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it apart as it cooks. Transfer to a paper towel-lined plate to drain excess grease.
3. Assemble the Salad: In a large bowl, combine chopped lettuce, shredded cheese, and diced red onion. Toss with half of the dressing.
4. Add the Toppings: Top the salad with cooked beef and sliced dill pickles. Drizzle with the remaining dressing.
5. Serve: Enjoy immediately!

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Keep the dressing separate for the best texture.
• Meal Prep: Cook the beef and make the dressing in advance. Assemble the salad just before serving.

Nutrition (Per Serving)

• Calories: 435
• Fat: 39g
• Carbs: 6g
• Fiber: 1.5g
• Net Carbs: 4.5g
• Protein: 18g