Keto Broccoli Salad
Keto Broccoli salad is the low carb salad you'll want to make and eat all year long. Especially popular with BBQ style meals and parties, everyone will love this sweet and savory cold broccoli dish.
Servings: 6 Servings
Calories: 429kcal
Ingredients
- 1 head broccoli 3-4 cups, cut into florets
- ½ cup sharp Colby jack cheese shredded
- ½ cup cooked bacon crumbled (about 8 strips)
- ¼ cup slivered almonds toasted
- 3 tablespoons red onion diced
Dressing
- ⅔ cup mayonnaise
- 2 tablespoons granulated sweetener we used Swerve
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Combine broccoli florets, cheese, bacon, almonds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, Swerve, vinegar, mustard, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving.
- Toss this keto broccoli salad thoroughly again before serving.
Notes
- Substitute cauliflower florets or broccoli slaw for all or some of the broccoli.
- Make this salad up to 3 days ahead of time, by storing it in the fridge in an airtight container.
- Add additional keto friendly vegetables to this salad to add nutrients and texture.
- Leave out the bacon to make this a vegetarian salad.
Nutrition
Serving: 1 | Calories: 429kcal | Carbohydrates: 6g | Protein: 10g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 29g | Cholesterol: 39mg | Sodium: 889mg | Fiber: 2g | Sugar: 5g