Keto Broccoli Salad (Creamy, Crunchy and Low Carb)
This Keto Broccoli Salad is crisp, creamy and packed with flavor, combining fresh broccoli florets with crispy bacon, sharp cheddar cheese and crunchy sunflower seeds in a tangy dressing. It's a delicious broccoli salad with the perfect balance of texture and richness, all while staying low carb.
It's the kind of side dish that works for everything from casual dinners to your next potluck or family gatherings. This low-carb broccoli salad comes together quickly and fits perfectly into a keto diet or low carb diet without feeling like you're missing anything.
More great low carb recipes to add to your rotation are our Keto Stuffed Peppers and high protein Carnivore Meatballs.
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Ingredients
This keto broccoli salad recipe uses simple ingredients that you can get at most grocery stores.
See the recipe card below for the exact quantities of each ingredient.
- Fresh Broccoli Florets: The main ingredient, adding crunch and freshness to the salad.
- Mayonnaise: Creates a rich, creamy base for the dressing.
- Apple Cider Vinegar: Adds a tangy dressing that balances the richness.
- Bacon: Brings a savory, salty bite and extra texture.
- Cheddar Cheese: Adds sharp flavor and creaminess throughout.
- Sunflower Seeds: Provides a crunchy element that contrasts the creamy dressing.
- Monk Fruit Sweetener: Adds a touch of sweetness without added sugar, keeping it keto-friendly.
Grab a large bowl, a sharp knife and set of measuring cups and spoons.
Variations
- Lighter Crunch: Balance the broccoli for a few minutes for a softer texture.
- Red Onion Addition: Add finely chopped red onion for a sharper bite and extra flavor.
- Creamier Version: Mix in a spoonful of sour cream or Greek yogurt for a slightly lighter dressing.
- Seed Swap: Use pumpkin seeds instead of sunflower seeds for a different crunch.
- Extra Tang: Add a splash of lemon juice or red wine vinegar for a brighter finish.
How to Make Keto Broccoli Salad
This keto salad is incredibly simple; just mix the dressing and toss everything together in a large mixing bowl.
In a large bowl, mix mayonnaise, apple cider vinegar, monk fruit and salt until combined.
To the same bowl, add broccoli, cheddar cheese, bacon and sunflower seeds. Toss in the dressing until evenly coated.
Chill until ready to serve.
Hint: Cut broccoli into smaller pieces so the dressing coats evenly.
Recipe Tips
- Crispy Bacon: Make sure your bacon is fully crisp for the best texture.
- Balance the Dressing: Taste and adjust the tanginess with a little more apple cider vinegar if needed.
- Chill Before Serving: Letting the salad sit for a bit helps the flavors come together.
If you're looking for another easy veggie side, try our oven-roasted Garlic Parmesan Asparagus.
More Side Dishes
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days.
Serving Suggestions
- Mains: Chicken Thighs, BBQ Pulled Pork, Brisket Sliders, Pulled Pork Sliders on Hawaiian Rolls and Brisket.
- More Sides: Coleslaw Dressing.
Broccoli Salad Keto Recipe FAQs
Yes, if you prefer a softer texture, you can do a quick blanch.
Yes, it's a great option for a ketogenic diet either low net carbs and no added sugar.
You can, but the homemade dressing gives it the best flavor and control over ingredients.
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Keto Broccoli Salad
Equipment
- Measuring Cups and Spoons
- Large Bowl
Ingredients
- ¾ cup mayonnaise
- 5 tablespoon apple cider vinegar
- ½ teaspoon monk fruit sweetener
- ½ teaspoon salt
- 2 heads broccoli cut into florets (about 6 cups)
- 6 ounces cheddar cheese shredded or cubed (about 1 ½ cups)
- 3 ounces bacon cooked and chopped small
- ¼ cup sunflower seeds
Instructions
- In a large bowl, mix mayonnaise, apple cider vinegar, monk fruit and salt until combined.
- To the same bowl, add broccoli, cheddar cheese, bacon and sunflower seeds. Toss in the dressing until evenly coated.
- Chill until ready to serve.
Notes
- Crispy Bacon: Make sure your bacon is fully crisp for the best texture.
- Balance the Dressing: Taste and adjust the tanginess with a little more apple cider vinegar if needed.
- Chill Before Serving: Letting the salad sit for a bit helps the flavors come together.
- Cut Broccoli Evenly: Smaller pieces allow the dressing to coat evenly.
- Refrigerator: Store in an airtight container for up to 3-4 days.
Nutrition
Made this recipe? Share your experience in the comments and don't forget to leave a star rating so others can find it too.
Spring and summer I am all about grilling for dinner. This salad was perfect with out BBQ chicken. It is definitely going to be on rotation this season.
So happy that you are enjoying this one. It is nice and simple to make!
My husband is doing keto right now and he is always complaining there are no good salads. Sending this to him!
I hope he enjoys it, we love it!
I love whipping this up in a pinch. I often use cottage cheese (blended) for extra protein, and just a bit of mayo! The crunch of the broccoli is perfect.