If you’re craving the classic flavors of a Big Mac but want to keep things low carb, this Big Mac Salad delivers all the taste without the bun. It’s everything you love about the burger, turned into a quick and satisfying keto meal.

Why You’ll Love This Keto Big Mac Salad
Fast – You can have this on the table in under 30 minutes.
Easy – Brown the beef, chop the veggies, stir together the sauce, and assemble.
Low Carb – Just 4 net carbs per serving.
Budget Friendly – It costs far less than a trip through the drive-thru.

What’s in Big Mac Sauce?
The official recipe from McDonald’s is famously under wraps. While I don’t have their exact formula, this homemade version tastes incredibly close to the real thing.

Is Big Mac Sauce the Same as Thousand Island?
Not quite. While they’re similar, this keto version uses fewer ingredients than traditional Thousand Island dressing. It’s simpler, tangier, and perfect for recreating that signature flavor.

What Does This Hamburger Salad Taste Like?
Just like a Big Mac. Truly.

If it’s been a while since you’ve had one, trust me. Between the seasoned beef, crisp lettuce, sharp cheddar, pickles, onions, and that creamy sauce, it hits all the right notes. It’s homemade keto fast food at its best, and you can prep the components ahead of time to make dinner even easier.

Ingredients You’ll Need
Big Mac Sauce
Mayonnaise
Yellow mustard
Dill pickles, finely chopped
White vinegar
Onion, finely diced
Swerve or another low carb sweetener
Smoked paprika
Salad
Lean ground beef
Kosher salt
Black pepper
Chopped iceberg lettuce
Sliced onions
Sharp cheddar cheese
Dill pickles
How to Make Big Mac Salad
Brown the beef in a skillet over medium heat.
Make the sauce by mixing mayo, mustard, and vinegar. Stir in chopped pickles, onions, sweetener, and smoked paprika.
Season the beef with salt and pepper once it’s cooked through.
Assemble the salad: Start with lettuce, add cheese, spoon over the warm ground beef, then top with onions and pickles.
Drizzle with sauce and either toss everything together or leave it layered until ready to eat.
If you’re prepping ahead, keep the dressing on top so the lettuce stays crisp.