This Keto Broccoli Salad is a crunchy, creamy, and satisfying dish perfect for a low-carb lifestyle. Packed with fresh broccoli, crispy bacon, cheese, and a tangy dressing, it’s a delicious side dish for barbecues, picnics, or meal prep. It’s easy to make and bursting with flavor while staying completely keto-friendly.
Why You’ll Love This Recipe
- Low-carb and high in healthy fats for a keto-friendly meal
- Perfect for meal prep and stays fresh in the fridge
- Crunchy, creamy, and packed with flavor
- Quick and easy to make in under 15 minutes
- Great as a side dish or a light meal on its own
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh broccoli florets, chopped
- Bacon, cooked and crumbled
- Cheddar cheese, shredded or cubed
- Red onion, finely chopped
- Sunflower seeds or chopped almonds
- Mayonnaise
- Sour cream or Greek yogurt
- Apple cider vinegar
- Dijon mustard
- Garlic powder
- Salt and black pepper
Directions

- Prepare the Ingredients: Chop the broccoli into bite-sized florets, cook and crumble the bacon, and dice the red onion.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.
- Combine Everything: In a large bowl, mix the broccoli, bacon, cheddar cheese, red onion, and sunflower seeds.
- Add the Dressing: Pour the dressing over the salad and toss until evenly coated.
- Chill and Serve: Let the salad sit in the fridge for at least 30 minutes for the flavors to meld. Serve chilled.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Total Time: 10 minutes (plus chilling time)
Variations
- Extra Protein: Add shredded chicken or diced hard-boiled eggs.
- Dairy-Free Option: Use dairy-free mayo and omit the cheese.
- Nut-Free Version: Skip sunflower seeds and use pumpkin seeds instead.
- Spicy Kick: Add a dash of cayenne pepper or hot sauce.
- Sweeter Version: Add a small amount of keto-friendly sweetener to the dressing.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- No Reheating Needed: Serve chilled for the best taste and texture.
- Meal Prep Tip: Keep the dressing separate until ready to serve for maximum freshness.
FAQs
Is this broccoli salad keto-friendly?
Yes! It’s low in carbs and high in fats, making it perfect for a keto diet.
Can I use frozen broccoli?
Fresh is best, but you can blanch frozen broccoli and let it cool before using.
How do I make the broccoli more tender?
Briefly blanch the florets in boiling water for 30 seconds, then cool immediately.
Can I make this ahead of time?
Yes! It tastes even better after sitting in the fridge for a few hours.
What’s the best substitute for mayo?
Greek yogurt or avocado-based mayo works great.
Can I add other vegetables?
Yes! Try chopped bell peppers, celery, or cauliflower.
What cheese works best for this recipe?
Cheddar is classic, but feta or pepper jack also work well.
Can I make this salad without bacon?
Yes! Try using smoked almonds or grilled chicken for a smoky flavor.
How do I keep the salad from getting watery?
Dry the broccoli well before mixing and avoid adding too much dressing upfront.
What’s a good main dish to pair with this?
It pairs well with grilled chicken, steak, or salmon for a complete keto meal.
Conclusion
This Keto Broccoli Salad is the perfect combination of crunchy, creamy, and savory flavors while staying low in carbs. It’s a fantastic side dish for any meal and works great for meal prep. Try it today and enjoy a fresh, delicious, and keto-friendly salad!
PrintKeto Broccoli Salad
This easy, no-cook salad is loaded with fresh broccoli, crispy bacon, shredded cheese, and crunchy nuts, all tossed in a creamy, tangy dressing. It’s perfect for meal prep, BBQs, or a quick low-carb side dish!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
Ingredients
For the Salad:
- 4 cups fresh broccoli florets, chopped
- 6 slices bacon, cooked and crumbled
- ½ cup shredded cheddar cheese
- ¼ cup red onion, finely diced
- ¼ cup sunflower seeds (or chopped almonds/pecans)
For the Dressing:
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon monk fruit sweetener (or preferred keto-friendly sweetener)
Instructions
-
Prepare the Ingredients:
- Chop the broccoli into small bite-sized pieces.
- Cook the bacon until crispy, then crumble it.
- Dice the red onion and shred the cheddar cheese.
-
Make the Dressing:
- In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, pepper, and sweetener until smooth.
-
Assemble the Salad:
- In a large bowl, combine broccoli, bacon, cheddar cheese, red onion, and sunflower seeds.
- Pour the dressing over the salad and toss until everything is well coated.
-
Chill & Serve:
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Make It Dairy-Free: Use dairy-free cheese or omit the cheddar.
- Extra Crunch: Add chopped celery or slivered almonds.
- Meal Prep Friendly: Stores well in the fridge for up to 3 days.