Keto Dairy-Free Caesar Salad with Cumin-Spiced Pecans

Ingredients

• 2 tablespoons powdered erythritol
• 1 teaspoon sea salt
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Pinch of cayenne pepper
• 3 tablespoons avocado oil
• 10 ounces raw pecan halves
• 1 large head romaine lettuce (chopped)
• 1/4 cup Keto Dairy-Free Caesar Dressing
• 4 slices bacon (cooked crisp and chopped)
• 1/4 cup halved Kalamata olives
• 1/2 cup Cumin-Spiced Pecans

Instructions

1. 1

   --- Cumin-Spiced Pecans ---

2. 2

   Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

3. 3

   Put the erythritol, salt, and spices in a large bowl and mix to combine.

4. 4

   Whisk in the avocado oil until the mixture is smooth and there are no clumps of seasoning.

5. 5

   Add the pecans to the bowl and toss until all the nuts are evenly coated.

6. 6

   Spread the pecans in a single layer across the prepared baking sheet. Bake for 20 minutes, or until the nuts are toasted.

7. 7

   --- Dairy-Free Caesar Salad ---

8. 8

   Put the lettuce and dressing in a large serving bowl and toss to coat the lettuce with the dressing. Top with the bacon, olives, and pecans.