Broccoli Salad – Keto Recipe was first seen on Grumpy’s Honeybunch, where I am an author.
This Broccoli Salad Recipe is a low carb, Keto salad recipe full of bacon and cheese. There is a touch of red bell and jalapeno pepper for that sweet heat touch. This easy to make recipe is sure to become your most favorite keto salad recipe this summer. It is excellent for picnics, reunions, and potlucks year round! It also makes a great make-ahead recipe for lunchboxes!
When eating Keto, it can be challenging to go to any gathering where it is potluck style. You don’t know what other people are putting in their recipes, unless you know them well and know what kind of diets they follow. This Broccoli Salad just made your low carb dining away from home life easier. And, nobody will know the difference!
A summertime picnic favorite recipe
I needed a side dish for the Grilled Pork Chops I was planning to make. I was craving the broccoli salad I remember having at family reunions. So, I came up with a way to have my keto broccoli salad and still have the “feel” of the regular version.
I can’t resist the smoky bacon, spicy jalapeno, cheese, and slightly sweet mayo dressing combination in this salad. This recipe cured my craving for Broccoli Salad as well as satisfied my addiction to that sweet heat that I love so much!
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Keto Broccoli Salad FAQs
Swerve (Erythritol) is a sweetener. I added it to add a little bit of sweetness that you lose when removing the cranberries that are in the original recipe. It is not necessary to make this recipe successful. It’s all a matter of taste and preference. If you don’t want to use it, you can leave it out.
This recipe should be ok up to 5 days in your refrigerator. Any longer than that it would become watery and soggy as the broccoli releases what water is in it.
The Keto Diet is all about good fats and consuming a higher ratio of fat to protein or carbohydrates, I wanted to use a nut that is considered one of the better nuts to consume on Keto. Therefore, I used macadamia. Feel free to use Sunflower Seeds if that is what you wish. Your recipe will still be considered ketogenic.
This salad is meant to be made with raw broccoli. If you prefer your broccoli to be cooked, you can steam it in your microwave for 3 minutes and then rinse immediately with ice-cold water. The broccoli should still be toothsome using this procedure.
How to assemble Broccoli Salad
A summertime potluck favorite salad recipe that has been revised to fit the low carb, keto diet.
Cook and crumble bacon. Set aside until ready to mix the salad together. If you wish to use precooked bacon, you can do so. Just heat it up in the microwave to crisp. Then crumble and use as indicated in the recipe.
Prepare your by dicing, chopping and measuring broccoli, peppers, and scallions.
Weigh and shred your cheese. If using an 8 oz brick of cheese, just cut it in half and use half of it.
Combine the veggies, bacon, mayonnaise, cider vinegar, sweetener, and chopped macadamia nuts and store in covered container in refrigerator.
Time Saving Tips for making Broccoli Salad
- To save time, buy pre-cut broccoli. You will still want to break the flowerets into smaller pieces but still makes it more convenient.
- Buy pre-shredded cheese. That’s right. I just said that! However, I tend to still shred my own cheese. If you want to make it easier and less dishes to wash though, it really is ok to buy pre-shredded!
- I cooked my own bacon, but to save even more time, you can buy pre-cooked bacon and just zap it in the microwave to crisp it up.
What goes with Broccoli Salad?
You may be wondering what you will serve your broccoli salad with. I like to pair it up with this recipe for Grilled Pork Chops with Chipotle Sauce, then finish the meal off with some Strawberry Tart with Almond Cream Sauce!
This Broccoli Salad Recipe is a low carb, Keto salad recipe full of bacon and cheese.
- Toss veggies, bacon, and cheese together. Set aside.
- In a small bowl, combine mayonnaise, apple cider vinegar, and sweetener.
- Stir into broccoli salad mixture until well combined.
- Refrigerate until ready to eat.
Net carbs = 2
Serving Size:8 cups
Amount Per Serving: Calories: 340Saturated Fat: 8gCholesterol: 35mgSodium: 423mgCarbohydrates: 6gFiber: 4gSugar: 1gProtein: 8g