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Keto Broccoli Salad with Bacon & Cheddar

Make this Keto Broccoli Salad in just 15 minutes, perfect to pair with all sorts of delicious main dishes. Loaded with bacon and cheddar and tossed in a sugar free sweet dressing, this low carb broccoli salad is totally delicious!

A white bowl with Keto Broccoli Salad.

This post was originally published on October 27, 2018, and has been updated with fresh content and images.

Broccoli… my #1 favourite vegetable. Sometimes a girl just needs a giant bowl of the stuff, which is exactly where this delicious Keto broccoli salad comes in to play! I mean you’ve got the best vegetable ever, tossed with bacon and cheddar in a delicious sweet and creamy dressing. What’s not to love?

Ingredients

All ingredients used to make a Keto Broccoli Salad with Bacon and Cheddar.

Cheddar – I’m a big fan of aged cheddar, white or orange, for this Keto broccoli salad. If you want to use something different, havarti is a great option, or even blue cheese!

Sweetener – My favourite sweetener is Lakanto’s Classic Monk Fruit Sweetener. In this salad we use powdered because we want a smooth dressing, not a grainy one. To make powdered from granular, all you need is to pulse the granular sweetener in a clean coffee grinder for a few moments! Make a bunch at once and store it in your cupboard in a plastic bag or glass jar – this process will save you a few bucks!

How to make Keto Broccoli Salad

Heat a skillet on medium and fry bacon until crispy, then set aside to cool.

Four strips of crispy bacon cooling on paper towel.

While the bacon is cooking, whisk powdered erythritol and white wine vinegar in a medium bowl until the erythritol has dissolved. Whisk in mayonnaise and sour cream until fully combined.

Wash all of the vegetables. Remove the center rib from the leaves of kale and then chop it into thin ribbons.

A wooden cutting board with chopped kale.

Dice the cheddar into small cubes.

A wooden cutting board with cubbed cheese.

Chop the broccoli into bite sized pieces.

A wooden cutting board with chopped broccoli.

Toss the kale, broccoli and cheddar into the mixing bowl along with chopped green onion and the roasted sunflower seeds. Crumble the bacon over top and then mix the Keto broccoli salad to fully combine.

A white bowl with all ingredients to make Keto broccoli salad.

Serve and enjoy!

A white bowl with Keto Broccoli Salad.

Watch the whole thing go down:

Can I eat salad on the Keto diet?

There are a ton of delicious salads to enjoy while on the Keto diet, in fact it is super important to get those fresh vegetables into your diet. Just be careful about which dressings you use!

Besides this delicious Keto broccoli salad, you can make a Keto Caesar Salad, Keto Antipasto Salad, an Asian Slaw, Cobb Salad, Cauliflower Bacon Ranch and more!

What goes with Keto broccoli salad?

My favourite recipes to pair with Keto broccoli salad are chicken breast on the barbecue with Low Carb BBQ Sauce and Cauliflower ‘Potato’ Salad. It’s the perfect spring/summer meal combo! It’s also great with a simple Keto Grilled Cheese, or enjoyed alongside some Keto Burgers.

What is best salad dressing for keto diet?

Be cautious of which store bought dressings you buy, as they tend to be loaded with sugars and unnecessary preservatives. Luckily, there are a ton of Keto friendly salad dressings you can easily make at home!

My favourite Keto salad dressing is a simple Italian Dressing. Caesar Dressing is a staple along with Greek and Ranch. If you like cilantro, you’ve gotta try this Cilantro Lime Dressing! It’s the best with Keto Taco salads.

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A white bowl with Keto Broccoli Salad

Keto Broccoli Salad with Bacon & Cheddar

The ultimate side dish! This Keto Broccoli Salad is loaded with bacon & cheddar, and is great with loads of dishes such as burgers and more.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Aleta

Ingredients

  • 4 strips bacon
  • 2 tbsp powdered monk fruit / erythritol sweetener *see note 1
  • 2 tbsp white wine vinegar
  • 3 tbsp sour cream
  • 1/3 cup mayonnaise
  • 1 large or 2 medium heads broccoli (about 3.5 cups diced)
  • 2 leaves kale
  • 100 grams aged white cheddar cheese *see note 2
  • 1/4 cup roasted & salted sunflower kernels
  • 2 tbsp green onion

Instructions

Equipment Needed

Directions

  • Heat a skillet on medium heat and once hot, add the bacon and cook until nice and crispy. Set aside to cool.
  • In a mixing bowl whisk the white wine vinegar together with the sweetener until the sweetener is completely dissolved. Whisk in sour cream and mayonnaise.
  • Chop the broccoli, kale *see note 5, cheese, green onion and bacon. Toss everything into the mixing bowl along with the sunflower kernels and using a spatula, mix until the dressing has been coated evenly amongst the veggies. 
  • Enjoy!

Notes

 
  1. My favourite sweetener is Lakanto’s Classic Monk Fruit Sweetener. In this salad we use powdered because we want a smooth dressing, not a grainy one. To make powdered from granular, all you need is to pulse the granular sweetener in a clean coffee grinder for a few moments! Make a bunch at once and store it in your cupboard in a plastic bag or glass jar – this process will save you a few bucks!
  2. I’m a big fan of aged cheddar, white or orange, for this Keto broccoli salad. If you want to use something different, havarti is a great option, or even blue cheese!
  3. Fry the bacon until crisp – that way the bacon won’t get lost in the salad, but rather it will stand out.
  4. Chop the broccoli into small, bite sized pieces, to make the salad easier to eat.
  5. Remove the rib from the center of each piece of kale – trust me, you don’t want to eat it!
  6. This salad will last for a couple of days in the fridge. Keep the dressing separate from the rest of the salad if you would like to keep it fresh longer.

 

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct fibre (2.9 g) and sugar alcohols (7.5 g) from the total carbs to get 4.5 g net carbs per serving.

Nutrition

Serving: 1cup | Calories: 356kcal | Carbohydrates: 14.9g | Protein: 13.4g | Fat: 30.6g | Sodium: 863mg | Fiber: 2.9g | Sugar Alcohols: 7.5g | Net Carbs: 4.5g
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2 Comments

  1. 5 stars
    Well this looks life-changing!! Broccoli is honestly my favorite vegetable and I love a good broccoli salad. I love that you added the kale and sunflower seeds! And I am ALL about the bacon and cheddar cheese. You’re so creative. Looks and sounds amazing!!

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