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–+ servings
Keto Broccoli Salad

Keto Broccoli Salad: Crunchy, Creamy, and Totally Irresistible

Keto Broccoli Salad is a refreshing low-carb option packed with savory bacon and crunchy veggies, making it perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 strips Bacon Adds crunch and savory flavor; omit for a vegetarian option.
  • 4 cups Broccoli Florets Freshness and crunch; essential for a low-carb base.
  • 1/4 cup Red Onion Provides a sharp, sweet flavor; consider green onions for a milder taste.
  • 1/2 cup Walnuts Contributes crunch and healthy fat; can substitute with any other nuts or seeds.
  • 1/2 cup Shredded Cheddar Cheese Adds creaminess and a rich flavor; use any cheese variety as per taste.
  • 1/3 cup Sunflower Seeds Provides additional crunch and nutrition; substitute with pumpkin seeds if desired.
For the Dressing
  • 1/2 cup Sour Cream Forms the base of the dressing, adding creaminess; can replace with Greek yogurt for a lighter option.
  • 1/4 cup Mayo Adds richness and creaminess to the dressing; opt for low-carb or homemade versions.
  • 2 tablespoons Apple Cider Vinegar Brings acidity to balance flavors; white vinegar can be used as an alternative.
  • 1-2 tablespoons Splenda (or other sweetener) Sweetens the dressing without carbs; choose any low-carb sweetener based on preference.

Equipment

  • Skillet
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Cook approximately 6 strips of bacon in a large skillet over medium heat for about 8-10 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess fat and cool. Reserve 1 tablespoon of the rendered bacon fat in the pan for the dressing.
  2. In a small mixing bowl, combine ½ cup sour cream, ¼ cup mayonnaise, the reserved bacon fat, 2 tablespoons apple cider vinegar, and 1-2 tablespoons of Splenda. Whisk until smooth and creamy.
  3. In a large mixing bowl, combine 4 cups of fresh broccoli florets, ½ cup of shredded cheddar cheese, ¼ cup finely chopped red onion, ½ cup chopped walnuts, and ⅓ cup sunflower seeds. Gently toss to blend the ingredients.
  4. Pour the prepared dressing over the broccoli mixture, coating all the ingredients evenly. Fold everything together with a spatula.
  5. Allow the assembled Keto Broccoli Salad to rest at room temperature for 10-15 minutes to let the flavors meld together.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 8gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Use fresh ingredients for the best flavor, adjust vinegar and sweetener as per taste, and consider making ahead for better flavor integration.

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