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Keto Broccoli Salad with creamy dressing and bacon bits

Keto Broccoli Salad

Delicious, crunchy, and nutritious, this Keto Broccoli Salad captures the essence of summer while remaining low in carbs, making it ideal for anyone on a Keto diet.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 heads broccoli (tops only) Fresh broccoli is recommended for best crunch.
  • 8 slices well-cooked and chopped bacon
  • 1 cup red onion (diced)
  • 1 cup shredded cheddar cheese Shred it from a block for better flavor.
  • 1/2 cup salted and roasted sunflower seeds
Dressing
  • 1 cup mayonnaise Can be substituted with Greek yogurt or sour cream.
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp monk fruit or erythritol Adjust for sweetness preference.

Method
 

Preparation
  1. In a small bowl, mix the mayonnaise, apple cider vinegar, and monk fruit (or erythritol) until smooth to make the dressing. Set aside.
  2. In a large bowl, toss together the chopped broccoli, crumbled bacon, diced red onion, shredded cheddar cheese, and sunflower seeds.
  3. Pour the salad dressing over the mixed ingredients and stir well to coat everything evenly.
  4. Chill in the refrigerator for at least 1 hour before serving to let the flavors meld.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The longer it sits, the softer the broccoli may become.