Keto Broccoli Salad
Keto Broccoli Salad – who says you can’t have your favorite potluck side dish on the Keto diet? This low-carb Broccoli Salad has broccoli, bacon, cheese, onion, and sunflower/pumpkin seeds in a mayonnaise dressing.
KETO BROCCOLI SALAD
Another Keto recipe? I’m living in Keto world at my house. I think my husband has taken on the challenge to take on any recipe and convert it to Keto.
Even for my son’s birthday he was convinced we could make a Keto chocolate cake and he wouldn’t notice. He was right! He didn’t notice.
So when it came to broccoli salad, there really weren’t that many tweaks we had to make to make it Keto.
Broccoli Salad traditionally has a sweet mayonnaise dressing. Mayonnaise is fabulous for Keto, sugar not so much. We replaced the sugar with Erythritol which is the generic term for low-carb sweeteners such as Monk Fruit or Swerve.
Pumpkin seeds and sunflower seeds are also great for Keto.
IS BROCCOLI LOW-CARB?
Broccoli is a Keto-friendly vegetable because it’s high in fiber making it’s net carbs low. Broccoli has about 2 net carbs per 1 cup of broccoli.
HOW MANY CARBS IN THIS KETO BROCCOLI SALAD?
Only 2 net carbs in each 1/2 cup serving of broccoli salad.
LOW-CARB VEGETABLES:
- Arugula
- Lettuce
- Kale
- Spinach
- Cucumbers
- Avocados
- Asparagus
- Broccoli
- Cauliflower
OTHER KETO RECIPES:
Keto Broccoli Salad
Who says you can't have your favorite potluck side dish on the Keto diet? This low-carb Broccoli Salad has broccoli, bacon, cheese, onion, and sunflower/pumpkin seeds in a mayonnaise dressing.
Ingredients
- 8 cups fresh broccoli cut into bite sized pieces
- 1/2 lb bacon, cooked and crumbled
- 1/4 cup red onion, diced finely
- 1/2 cup sunflower or pumpkin seeds
- 4 ounces cheddar cheese, cubed
- 3/4 cup mayonnaise
- 1/3 cup low-carb sweetener (Erythritol)
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
Instructions
Combine broccoli with the bacon (see note), red onion, sunflower or pumpkin seeds, and cheese in a large bowl.
To prepare the dressing, mix the mayonnaise, sweetener and vinegar together until smooth. Stir into the salad.
Let salad chill for about 3 hours. It may not seem like enough dressing but after it chills the dressing marinates and is plenty. This also allows the flavors to meld.
Season with salt and pepper and serve.
Recipe Notes
I like to add the bacon right before serving to keep it crispy.
