Whether you're following a ketogenic diet or simply looking for a healthy and flavorful side dish, this keto broccoli salad with bacon is sure to be a hit! Packed with simple ingredients and classic flavors, this salad is perfect for any occasion, from summer potlucks to Thanksgiving dinner. The combination of crisp-tender broccoli, salty bacon, sharp cheddar cheese, and crunchy nuts, all tossed in a sweet and tangy keto-friendly dressing, creates a symphony of textures and flavors that will leave you wanting more.
Why You'll Love This Keto Broccoli Salad
- Easy to make: This recipe requires minimal cooking and can be prepared in just a few minutes.
- Customizable: Feel free to adjust the ingredients to suit your taste preferences and dietary needs.
- Perfect for any occasion: This salad is a crowd-pleaser that can be served as a side dish at potlucks, barbecues, holiday gatherings, or even as a quick and easy lunch.
- Keto-friendly: With only about 4 net carbs per serving, this salad is a great option for those following a ketogenic diet.
Ingredients You'll Need
For the Salad:
- 5 cups chopped broccoli florets (fresh, not frozen)
- 1 cup cooked, crumbled bacon (about 1/2 pound)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- ¼ cup diced red onion (optional, omit for a stricter keto diet)
- ½ cup roasted sunflower seeds or sliced almonds
For the Dressing:
- ¾ cup full-fat mayonnaise (preferably homemade or avocado oil-based)
- 2 tablespoons granular Swerve sweetener (or your preferred keto-friendly sweetener)
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon garlic powder
- Salt and freshly cracked black pepper to taste
Step-by-Step Instructions
1. Prepare the Bacon
Cook the bacon until crisp using your preferred method:
- Air Fryer: Cook at 375°F (190°C) for 8-10 minutes.
- Instant Pot: Follow the manufacturer's instructions for cooking bacon.
- Oven: Bake on a sheet pan at 400°F (200°C) for 20-25 minutes.
Once cooked, crumble the bacon into bite-sized pieces.
2. Prepare the Broccoli
- Raw Broccoli: Chop the fresh broccoli florets into small, bite-sized pieces.
- Blanched Broccoli (Optional): If you prefer a softer texture, blanch the broccoli by cooking it in boiling salted water for 1 minute. Immediately transfer it to a bowl of ice water to stop the cooking process. Drain well on paper towels.
3. Make the Dressing
In a small mixing bowl, whisk together the mayonnaise, sweetener, vinegar, garlic powder, salt, and pepper until smooth. Taste and adjust the seasonings as needed.
4. Assemble the Salad
In a large mixing bowl, combine the broccoli, bacon, cheddar cheese, red onion (if using), and sunflower seeds or almonds. Add the prepared dressing and toss until all ingredients are evenly coated.
Read also: Easy Low-Carb Cheese Crackers
5. Chill and Serve
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. This step is highly recommended for the best flavor. Serve chilled and enjoy!
Tips and Variations
- Sweetener: Granular Swerve sweetener is a popular keto-friendly option, but you can also use erythritol, monk fruit sweetener, or stevia.
- Cheese: Cheddar cheese is a classic choice, but you can experiment with other cheeses like goat cheese, feta cheese, pepper jack, or mozzarella.
- Nuts and Seeds: Sunflower seeds and sliced almonds add a delightful crunch to the salad. You can also use other nuts like walnuts, pecans, or macadamia nuts.
- Vegetables: Add more low-carb veggies like chopped cauliflower, diced bell peppers, cucumber, arugula, kale, or spinach for added nutrients and flavor.
- Spice: Add a bit of heat with some chopped jalapenos.
- Vegan Option: Use vegan mayonnaise and vegan cheddar cheese to make this salad vegan-friendly.
- Make Ahead: Prepare the dressing and the broccoli mixture separately and refrigerate them until ready to assemble. This will prevent the broccoli from becoming soggy.
- Serving Suggestions: Serve this keto broccoli salad with grilled chicken, pork chops, turkey breast, keto dinner rolls, keto cranberry sauce, or as a side dish for lunch with prosciutto skewers, Italian pinwheels, or a turkey lettuce wrap.
Storing Leftovers
Refrigerate leftover salad in an airtight container for up to 3 days. For the best texture, eat within the first 24 hours. If you want to keep it fresh longer, store the salad and the dressing separately in the fridge.
Nutritional Information (Approximate)
Per serving (approximate):
- Net Carbs: 4g (Total carbs minus fiber and erythritol)
Nutritional values are general guidelines and reflect information for 1 serving using listed ingredients, not including any optional ingredients.
Frequently Asked Questions
- Is broccoli low-carb?Yes, broccoli is a very keto-friendly vegetable. One cup of chopped broccoli only has 2g net carbs. It is also high in fiber!
- Can I use frozen broccoli?No, it is not recommended to use frozen broccoli in this recipe. Thawed broccoli will not have the crunchy texture needed for this salad, and it would add too much moisture.
- How do I store broccoli salad?The best way to store this salad is without the dressing. The dressing will eventually soften the broccoli, making it not as appetizing. If you store it with the dressing, keep it in an airtight container in the refrigerator and eat it within 3 days.
- Can I prepare broccoli salad ahead of time?Yes, you can prepare this recipe ahead of time, but it is recommended to leave out the bacon and the almonds until just before you serve it, otherwise they’ll lose some of their crispiness.
- Is this keto broccoli salad gluten-free?Yes, this recipe should be gluten-free if you’re using gluten-free mayonnaise and ranch seasoning.
- Can you use apple cider vinegar instead of white vinegar?Sure! It’ll have a little bit of a different flavor but it’ll work just as well.
Read also: Keto Calorie Counting: A Detailed Guide
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