Hi, everyone! Sara Nelson of Real Balanced here. I am so excited to introduce you to one of my absolute FAVORITE recipes, Keto Broccoli Salad!
This low-carb broccoli salad is the ultimate keto-friendly side dish to enjoy alongside your favorite main dish or as a dish-to-pass at parties and gatherings! Ready to serve in under 90 minutes, you’re going to love how easy and flavorful this delicious dish is!
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Keto Broccoli Salad
This keto, crunchy, and delicious salad is absolutely mouthwatering. It’s perfect for sharing, too! It’s low-carb, nut-free, gluten-free, grain-free, sugar-free, primal, and coconut-free. You NEED this dish at your next potluck or summer BBQ!
Healthy broccoli salad made with… bacon!
If you know me, you know that bacon is a primary ingredient in many of my keto recipes. This broccoli salad goes the extra mile with a generous portion of yummy bacon crumbles, which add delicious flavor, crunchy texture, and a hearty serving of protein!
Bacon makes everything tastier, ESPECIALLY salads, right?!
Substituting the broccoli
This recipe for broccoli salad does allow for a variety of ingredient substitutions!
Though it’s technically the base of this recipe, I know that not everyone enjoys broccoli. If you fall into this category and are more of a cauliflower person, you’re in luck. By all means, feel free to sub in raw cauliflower florets for broccoli at a 1:1 ratio. Your dish will still be absolutely tasty!
If you want to mix things up, you can even use a combination of cauliflower florets (½ lb) and broccoli florets (½ lb) for a Keto Broccoli Cauliflower Salad!
Options for swapping monk fruit sweetener
When I make this recipe, I use either So Nourished granulated monk fruit erythritol sweetener or Lakanto classic sweetener, and it tastes amazing and contains 0 grams of net carbs per serving. If, however, you have a different preferred sweetener, that’s fine, too!
Feel free to use erythritol or Swerve in place of monk fruit sweetener at a 1:1 ratio.
To substitute in stevia, I would suggest using pure powdered stevia, and, since a little bit goes a very long way, start with only ¼ tsp and then taste test before adding more.
Nut-free keto salad recipe
I used to LOVE all things peanuts and almonds and was heartbroken when I was diagnosed with a severe peanut and tree nut allergy in 2018. Since then, I’ve learned to make all my keto recipes without nuts. For this recipe, to add some crunch, we mix in raw sunflower seeds immediately prior to serving the salad.
For those of you who don’t have tree nut allergies like me, you can absolutely replace slivered almonds or chopped walnuts for the sunflower seeds at a 1:1 ratio. Whether you choose sunflower seeds, almonds, or walnuts, your dish is guaranteed to come out absolutely delicious!
Storing keto broccoli salad
If you’re left with any leftover broccoli salad, this dish can be safely stored in the refrigerator for 2-3 days. Be sure to use an airtight container to preserve freshness! You want your dish to stay as crunchy and fresh as possible.
Sara Nelson is the food blogger behind realbalanced.com, a site dedicated to sharing low-carb, keto, and nut-free recipes. Since 2017, Sara has shared delicious, nutritious, and allergy-friendly recipes with her thousands of blog readers and social media followers. Sara lives in Milwaukee, WI with her husband, Ryan, and their Boston Terrier, Rowsdower.
- 5 slices bacon sliced into thin strips, divided
- 1 pound broccoli florets chopped into bite sized pieces
- 1/2 cup shredded cheddar cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon So Nourished monk fruit erythritol sweetener
- 1/4 cup sunflower seeds
- In a large pan over medium heat, cook bacon until crisp. Transfer cooked bacon to paper towel-lined plate to de-grease.
- Transfer almost all crumbled bacon from plate to a large mixing bowl, setting some bacon aside for garnish. To bowl, add broccoli and shredded cheddar and toss all ingredients together until well-combined.
- To a small mixing bowl, add mayonnaise, sour cream, apple cider vinegar, and monk fruit sweetener and mix together. Pour into mixing bowl of bacon and broccoli and toss until all ingredients are fully incorporated.
- Cover bowl with lid or foil and transfer mixing bowl to refrigerator to chill for 1 hour. Immediately prior to serving, mix in sunflower seeds and garnish bowls with remaining bacon crumbles.
Broccoli Substitution: Cauliflower florets can be substituted in for broccoli florets at a 1:1 ratio. Alternatively, you can use both cauliflower florets (½ lb) and broccoli florets (½ lb) for a Broccoli Cauliflower Salad.
Monk Fruit Sweetener Substitution: In place of monk fruit sweetener, erythritol or Swerve can be used at a 1:1 ratio. To substitute stevia in, I would suggest using pure powdered stevia and, since a little bit goes a very long way, start with only ¼ tsp and then taste test before adding more.
Sunflower Seed Substitution: If you do not have a nut allergy or intolerance, slivered almonds or chopped walnuts can be substituted in for sunflower seeds at a 1:1 ratio.
Storage: Store broccoli salad in an airtight container in the refrigerator and consume within 2-3 days.
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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