Preheat the oven to 350°F (175°C). Place the pecans on a small baking sheet lined with parchment paper. Toast them in the preheated oven for 5-7 minutes. This will bring out the incredible flavor in the pecans. Keep an eye on them to avoid burning.
Heat a skillet over medium heat and fry the bacon. Cook until it turns crispy and golden brown. Once cooked, remove the bacon from the skillet and place it on paper towels to drain excess grease. Chop into small pieces.
Fill a pot with water and bring it to a boil. Add the broccoli florets to the boiling water and blanch them for no longer than 45 seconds. This brief blanching process helps to retain the broccoli's vibrant color and crispness. Immediately transfer the blanched broccoli to a bowl of ice water to stop the cooking process. Drain the broccoli and ensure it is thoroughly dried.
In a large bowl, combine mayonnaise, sweetener, lemon juice, salt, pepper, and garlic powder. If preferred, you can make homemade keto mayo. Stir the ingredients together until well combined, creating a creamy dressing mixture.
To the bowl of dressing mixture, add the blanched broccoli, diced onion, and cheese. Gently toss the ingredients together to ensure they are evenly coated with the dressing.
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for a minimum of 3 hours, preferably overnight. This chilling period allows the flavors to meld together, resulting in a more flavorful salad. It tastes best if you can marinate it overnight.
Before serving, stir half of the crumbled bacon, ensuring it is well distributed throughout the salad. Then, add the remaining bacon and the toasted, chopped pecans on top as a garnish.
Give the salad a final gentle toss to mix all the ingredients. Taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice according to your preference.