You'll love this keto broccoli salad recipe with just 5 grams of net carbs per generous serving. Crispy broccoli, salty bacon, buttery sunflower seeds, red onions, and sharp Cheddar are coated in a tangy dressing that's just a little sweet. Make it ahead of time - it's even better the second day!
12ouncesfresh broccoli cut into bite sized piecesabout 6 cups
¼cupred oniondiced - reserve a few slice for garnish
½cuptoasted sunflower seedsI use the salted kind
4ouncescheddar cheeseshredded
½lbbaconcooked and crumbled
Instructions
Low-carb dressing
Mix the mayonnaise, sweetener, salt, and pepper in a bowl.
Add the vinegar and bacon grease - stir until smooth.
Taste and adjust sweetness.
Salad
Mix all of the salad ingredients together except the bacon.
Pour the dressing over the top and stir to ensure all the salad ingredients are coated with dressing.
Cover and refrigerate for at least an hour to allow the flavors to blend.
Add the bacon just before serving.
Notes
Expert Tip: I like to add the crumbled bacon to each serving as it's served. That way if there's leftovers the bacon doesn't get limp from soaking up the dressing.
Any cup for cup sugar-free sweetener can be used. Always start with a little less and add sweetener to taste.
A concentrated sweetener like stevia or the pink packets will work but you'll want to use much, much less.
For best results cover and chill for at least an hour.
Make this recipe even faster by using pre-cooked bacon.
I like to use the bagged broccoli florets. It's quicker and easier than cleaning and cutting!
I also like to get diced red onion for this. It's a timesaver and I don't have to cry while cutting onions.