Troy's Keto Salad

This is loosely based off a salad recipe in Keto Connect’s “Keto Made Easy” book. I played around with it and come up with something that Sonia and I really enjoyed! I also use hot sauce for the eggs and lettuce. Feel free to use any salad dressing you like, just stay away from canola, soybean, and other inflammatory oils! I recommend primal kitchen dressings as they use avocado oil as the base.

Fat: 48g, Protein 50g, Net Carbs 6g. (Per Serving)

Serves: 2


  • 10oz Rib Eye Steak (I get mine from Butcher Box. It’s grass fed and grass finished. If you’d like to try please use my link: and you will get free bacon or salmon!)

  • Shredded Cheddar Cheese 1/4 Cup

  • Romain Lettuce 1 Cup

  • Raw Pecans 1/4 Cup

  • Guacamole 4 TBLSP

  • Bacon 5 Slices

  • 2 Eggs

  • Tomato 1/2

  • Salt

  • Pepper

  • Garlic Powder

  • (Thyme optional)


Vegetables and Cheese

  1. Chop romaine lettuce horizontally and vertically into strips or rectangles

  2. Chop 1/2 a tomato into cubes

  3. Place lettuce on plates as the base of the salad

  4. Place tomato cubes onto plates

  5. Plate shredded cheese in middle

  6. Plate Pecans

  7. Plate Guacamole (Can use avocados instead)

Steak (You can prepare however you like, this is my method)

  1. Dry Steak with paper towel

  2. Season each side with salt, pepper, and garlic powder

  3. Put fresh thyme on top of one side (optional)

  4. Place in bag and Sous Vide for 2 hours at 135

  5. After two hours remove from bag, dry with paper towel, and sear outside. I use a culinary torch, Feel free to use a grill or stove top, just don’t cook the inside.

  6. Cut steak into slices and serve on plates


  1. Place bacon strips on baking rack or tray

  2. Set oven to 375

  3. Cook for 25 min. If placing directly on tray, flip half way though

  4. You will know when it’s done when it looks brown but not burned

  5. Remove and dry with paper towel

  6. Rip into small chunks and plate (see pics below)

Eggs (It’s just a hard boiled egg but this is my method)

  1. Preheat water with Sous vide to 168

  2. Drop into preheated water with sous vide, no need for a bag.

  3. Sous vide for 1 hour

  4. Remove with spoon and peel off shell.

  5. Cut into fourths and serve on plates.

  6. Add salt and pepper to taste.