Low Carb Broccoli Cauliflower Salad with Bacon Recipe is everything you could want in a healthy, satisfying salad—crispy bacon, fresh veggies, and a creamy dressing that’s perfectly balanced. If you’re looking for a dish that’s not only delicious but also keto-friendly, this one’s a winner.
With just the right mix of crunch from the broccoli, cauliflower, and pecans, combined with the richness of cheddar and smoky bacon, it’s the ultimate comfort food without the carbs.
Plus, it’s a great way to sneak in those nutrient-packed veggies while keeping your taste buds happy. For a full keto meal, pair this salad with a Keto Turkey Casserole or Keto Cabbage Rice—they’re both fantastic options to complete the meal.
What makes this salad stand out is the creamy dressing, sweetened with Swerve and balanced with a tangy splash of apple cider vinegar. It’s the perfect combination to bring all the flavors together, and the bacon adds a satisfying savory note to each bite. And because it’s low-carb, it fits perfectly into any weight-loss or keto lifestyle.
I love making this salad for gatherings or just as a quick lunch. The combination of crunchy veggies, creamy dressing, and crispy bacon is something I can never resist! Plus, it’s incredibly easy to make and keeps well in the fridge, making it perfect for meal prepping.
Why This Recipe Stands Out?
- I first made this salad when I was trying to cut back on carbs, and it quickly became a favorite. The flavors are so vibrant and satisfying.
- This salad fits perfectly into my keto lifestyle—it’s a great way to enjoy veggies without sacrificing taste.
- I’ve added a handful of other toppings over time, like roasted seeds or even avocado, and it always tastes amazing.
- The bacon gives it a rich flavor that’s hard to beat—every bite is a little burst of savory goodness.
- It’s a perfect side dish to serve with other low-carb meals, like my Keto Turkey Casserole, and always impresses at family dinners!
Low Carb Broccoli Cauliflower Salad Recipe
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Pan (for cooking bacon)
- Chopping board and knife
- Measuring spoons
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Swerve or other sweetener
- 2 tablespoons apple cider vinegar
- 3 cups broccoli florets raw
- 3 cups cauliflower florets raw
- ½ red onion chopped
- ½ cup cheddar cheese shredded
- 8 oz bacon cooked and crumbled
- ½ cup raw pecan pieces
- salt and black pepper to taste
Instructions
- Cook the bacon in a pan until crispy, then crumble it into pieces.
- In a large mixing bowl, combine the broccoli, cauliflower, red onion, and cheddar cheese.
- In a small bowl, mix together the mayonnaise, Swerve, and apple cider vinegar until smooth.
- Add the dressing to the vegetables and toss well.
- Stir in the crumbled bacon, pecans, and season with salt and black pepper to taste.
- Serve immediately or refrigerate for later use.
Nutrition Info:
| Nutrition | Value |
| Calories | 235 kcal |
| Carbohydrates | 4.8g |
| Fiber | 2.9g |
| Fat | 22.6g |
| Protein | 5.2g |
| Sodium | 400-500 mg |
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- Chopped Italian Keto Antipasto Salad Recipe
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John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
