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broccoli, bacon, cheese, onion and dressing in a clear bowl
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4.82 from 33 votes

Keto Broccoli Salad

This Keto Broccoli Salad With Bacon is a delicious low-carb side dish everyone will love, especially in the summer! Made with fresh broccoli, crispy bacon, cheddar cheese, and more, it has all the flavors you could want from a keto salad!
Prep Time5 minutes
Cook Time16 minutes
Marinade Time3 hours
Total Time3 hours 21 minutes
Course: Dinner, Side Dish
Cuisine: American
Servings: 7
Calories: 442kcal
Author: Kasey Trenum

Ingredients

  • 5 ½ cups fresh broccoli 2-3 crowns, chopped into bite-size pieces
  • 8 slices of bacon
  • 4 oz sharp cheddar cheese cut in small cubes (smaller than the cubes you can buy pre-cut)
  • ¼ small red onion, chopped finely
  • ¼ cup chopped pecans
  • 1 cup mayo
  • ¼ cup Wholesum Yum Monkfruit Blend with Allulose Powdered (or Swerve Powdered and Lakanto Monkfruit Powdered would also work)
  • 2 TB fresh lemon juice
  • ¼ tsp salt
  • ¼ tsp pepper
  • tsp garlic powder

Instructions

  • 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.

Video

Notes

Nutritional Information:
This recipe makes approx 5 cups of low-carb broccoli salad. The nutritional information provided is based on dividing it into seven equal servings.
Variations to this recipe:
  • You can use fresh or frozen broccoli florets, but the fresh will give you a crunchier salad.
Other ingredients you can add to broccoli salad:
Many broccoli salads have dried fruit like craisins or raisins, but if you're keto, you'll want to avoid them due to the high sugar content. Instead, think about adding nuts, seeds, fresh herbs, or spices. Here are some keto-friendly add-ins:
  • sunflower seeds
  • chopped walnuts
  • slivered almonds
  • pumpkin seeds
  • fresh chives
  • peppers
  • ranch seasoning
  • pine nuts
  • fresh dill
  • add sour cream to the dressing mixture 
  • use flavored vinegar in place of lemon juice, such as apple cider vinegar or red wine vinegar
This salad will stay fresh for 2-3 days in a sealed container.

Nutrition

Calories: 442kcal | Carbohydrates: 7g | Protein: 10g | Fat: 42g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 577mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 638IU | Vitamin C: 66mg | Calcium: 156mg | Iron: 1mg