Bagna Cauda
Piedmontese Warm Anchovy & Garlic Dip (with Keto Vegetables)
Yes, with a tweak: ensure only low-carb vegetables (like bell peppers, celery, endive, fennel, radishes) are served for dipping. About 4g net carbs per serving, lower than 6 in 10 Italian dishes.
What it is
A rich, warm dip from Piedmont, traditionally served with raw or lightly cooked vegetables. Made with garlic, anchovies, olive oil, and butter, it's intensely flavorful and naturally keto-friendly when served with appropriate dippers.
Key ingredients
Anchovy fillets, garlic, olive oil, butter, raw low-carb vegetables (e.g., bell peppers, celery, endive, fennel).
How to make it keto
Crucially, ensure only low-carb vegetables (like bell peppers, celery, endive, fennel, radishes) are served for dipping. Confirm no bread or grissini are offered, or explicitly decline them.
Say this to the waiter (Italian)
Per la Bagna Cauda, gradirei solo verdure a basso contenuto di carboidrati per intingere. Senza pane o grissini, per favore.
For the Bagna Cauda, please serve only low-carb vegetables for dipping. No bread or grissini, thank you.
Watch out for
Restaurants might add a touch of flour to thicken (uncommon for authentic Bagna Cauda but possible), or serve with high-carb vegetables like potatoes, carrots, or bread for dipping.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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