The contrast between crunchy romaine, crispy bacon, creamy blue cheese and avocado, and a delicious sweet heat dressing in this Low Carb Cobb Salad is enough to swoon over. The dressing is the start of the show, bringing everything together with a zippy, refreshing punch. If blue cheese is not your thing, feel free to substitute a nice salty feta.
Anyone who knows me well knows that I am crazy about salads. But not all salads.
You could say that I have very high standards. The produce must be fresh, and the dressing needs to be stellar.
It isn’t that hard to find fresh produce at restaurants, but finding dressings that make me do a happy dance? That is not so easy.
I rarely order salad dressings out, because most often the dressing is so bland that I wonder if the chef even tasted it.
I make one exception: The Cobb Salad at the Brown Derby in Orlando.
This Low Carb Cobb Salad tips its hat to the traditional while staying sugar-free, low-carb, and keto-friendly.
This isn’t your typical side salad, but rather a meal all its own. I’ll have to say that as far as salads go, this dish is a tad indulgent. But no worries – this nutrient-rich meal has just 4 net carbs a serving.
Frequently Asked Questions:
The Cobb Salad was created by Robber Cobb at the Brown Derby Restaurant in Los Angeles. The legend goes that Cobb, the owner of the restaurant, went into the kitchen late one night and tossed together a salad with what was on hand at the cold station. He sailed this with a patron, and the next day he came back asking for more. It was such a hit that it became a regular on the menu. Today the salad appears on menus everywhere and is commonly served with rows of ingredients laid out.
Although there are numerous variations, the classic Cobb is a chopped salad made up of lettuce, chicken, bacon, hard-boiled eggs, avocado, Roquefort or blue cheese, tomatoes, and a red wine vinaigrette.
Most are not, because most Cobb Salad Dressing recipes have sugar in them. Here, I’ve opted to use Swerve in place of sugar and kept the tomatoes to a low enough level that this is, in fact, a Keto Cobb Salad.
Tools Needed to Make This Recipe:
- Mixing bowl
- Mason Jar and Lid, Immersion Blender, Blender or Food Processor
- Cutting Board
Low Carb Cobb Salad Variations:
- Serve with diced turkey or salmon instead of the chicken.
- Use a low carb french dressing or Keto Ranch Dressing in place of the Vinaigrette.
- Use spinach or spring mix in place of the romaine.
- Add in a handful of chopped chives and parsley.
Swoon-Worthy Keto Cobb Salad
Low Carb Cobb Salad is a fabulous lunch that proves that salads on a keto diet are anything but boring! A delicious keto Cobb salad dressing with just the right balance of sweet and heat tops crisp romaine, tender grilled chicken, bacon, hard-boiled eggs, avocado, tomatoes, and blue cheese. This is one of those salads I make on autopilot all year long.
Low Carb Cobb Salad
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon Swerve
- 1/2 teaspoon crushed red pepper flakes
- Salt and Pepper to taste
- 1/3 cup extra virgin olive oil
- 1 head romaine lettuce torn or shredded
- 16 ounces chicken grilled
- 8 ounces bacon cooked and chopped
- 3 large Hard-Boiled Eggs
- 1 avocado peeled, pitted and diced
- 2 plum tomatoes diced
- 1/3 cup blue cheese crumbled
- Make the dressing by combining vinegar, lemon juice, dijon mustard, garlic, crushed red pepper flakes, sweetener of choice, salt, and pepper in a blender, food processor, or jar. Mix until combined. Add in oil, and shake or blend until emulsified.
- Place lettuce in a large bowl. Top with chicken, bacon, eggs, avocado, tomatoes, and blue cheese.
- Toss the salad with the desired amount of dressing. Season to taste with salt and pepper and serve.