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Keto Broccoli Salad

Keto Broccoli Salad

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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups small broccoli florets (if using fresh) chopped small
  • 1/2 red onion, small diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sunflower seeds or pecans, chopped
  • 6 slices bacon, cooked crisp andcrumbled
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp powdered erythritol (or monk fruit)
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large mixing bowl
  • Small mixing bowl (for dressing)
  • Measuring cups/spoons
  • Frying pan (for bacon)
  • Cutting board and knife
  • Wooden spoon or silicone spatula

Method
 

  1. In a pan over medium heat fry the bacon until crispy. Drain on paper towels, then crumble once they've cooled
  2. Wash and break into small florets with a bite. Pat dry
  3. Do a fine dice so you don't overwhelm bites
  4. In small bowl, whisk together mayonnaise, vinegar, erythritol, salt and pepper until well combined
  5. In a large bowl, combine broccoli, onion, cheddar, seeds, and bacon. Pour dressing over
  6. Mix until everything is evenly coated
  7. For best flavor, refrigerate at least 30 minutes before serving

Notes

To amp it up even more, squeeze in a little fresh lemon juice.
Exchange sunflower seeds for sliced almonds or pumpkin seeds.
Will keep 3–4 days in refrigerator (the dressing softens the broccoli as it sits).
Crunchy, creamy, and ideal for BBQ sides or meal prep.