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.
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
- Cutting Board and Knife
- Mixing Bowl
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!
Video
Notes
- 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!
- 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!
- Fry the bacon until crisp - that way the bacon won't get lost in the salad, but rather it will stand out.
- Chop the broccoli into small, bite sized pieces, to make the salad easier to eat.
- Remove the rib from the center of each piece of kale - trust me, you don't want to eat it!
- 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: 1cupCalories: 356kcalCarbohydrates: 14.9gProtein: 13.4gFat: 30.6gSodium: 863mgFiber: 2.9g
Tried this recipe?Let us know how it was!