Some days, you just need a dish that’s equal parts crunchy, creamy, and packed with flavor—without the carb overload. That’s where this Keto Broccoli Salad comes in.
With crispy bacon, nutty walnuts, sharp cheddar, and a tangy, lightly sweet dressing, this isn’t your average “health food.” It’s a bold, satisfying bite in every forkful.
Broccoli salads have been around for ages, but this version swaps out the sugar-laden dressings for a low-carb twist that fits perfectly into a keto lifestyle.
And here’s the best part: It’s high in healthy fats and fiber, making it a filling, weight-loss-friendly side dish that won’t leave you craving snacks an hour later. Studies show that high-fat, low-carb diets help reduce hunger hormones, so you can enjoy every bite without the guilt.
What’s so special about this dish?
- Bacon + Cheese = Pure Magic – If you’re on a keto diet, you already know that cheddar and bacon are a match made in heaven. The smoky, salty crunch takes this salad from “just veggies” to “I need seconds.”
- Meal Prep Perfection – This salad actually gets better after a few hours in the fridge, making it ideal for prepping ahead. The flavors meld together beautifully!
- Customizable & Foolproof – I’ve played around with different nuts (pecans work great) and even tried a dairy-free version with avocado mayo—it’s always a win.
- Keeps You Full for Hours – Thanks to a balance of protein, fiber, and healthy fats, this salad doesn’t just taste good—it keeps cravings at bay, too.
Keto Broccoli Salad Recipe
Equipment
- Cutting board & knife
- Large mixing bowl
- Small bowl (for dressing)
- Skillet (for bacon)
- Whisk
- Spoon or spatula
Ingredients
- 6 slices Bacon (omit for vegetarian)
- 4 cups Broccoli Florets raw, diced into 1/4 inch pieces
- 1/2 cup Red Onion diced
- 1/3 cup Walnuts chopped
- 1 cup Shredded Cheddar Cheese
- 1/4 cup Sunflower Seeds
- For The Dressing:
- 1/4 cup Sour Cream
- 1/4 cup Mayo
- 2 tablespoons Apple Cider Vinegar
- 1 packet Splenda or other sweetener
Instructions
- Cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and chop into small pieces.
- Chop the broccoli into bite-sized florets and dice the red onion. Add them to a large mixing bowl.
- Add the mix-ins—chopped walnuts, shredded cheddar, sunflower seeds, and crumbled bacon—into the bowl.
- Prepare the dressing by whisking together sour cream, mayo, apple cider vinegar, and sweetener in a small bowl.
- Toss everything together in the large bowl until the salad is evenly coated with the dressing.
- Refrigerate for at least 30 minutes to let the flavors meld.
- Serve chilled and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 498kcal |
| Carbohydrates | 13g |
| Protein | 17g |
| Fat | 44g |
| Sugars | 4g |
| Sodium | 559 mg |
Smart Tips for a Better Keto Broccoli Salad!
- Use Pre-Cooked Bacon for a Quick Fix – If you’re short on time, grab high-quality pre-cooked bacon and crisp it up in the air fryer or microwave for that fresh-cooked texture.
- Blanch for a Softer Bite (Optional) – Love raw broccoli but want it slightly tender? A 30-second blanch in boiling water (then an ice bath) keeps the crunch but removes the raw edge.
- Shred Your Own Cheese – Pre-shredded cheddar contains anti-caking agents that can affect texture. Freshly shredded cheese melts smoother into the dressing and adds a creamier bite.
- Let It Chill for Maximum Flavor – This salad tastes 10x better after resting for at least an hour. The dressing absorbs, and the flavors get bolder. If possible, prep it a day ahead.
- Balance the Sweetness – Not a fan of artificial sweeteners? Swap Splenda for a tiny drizzle of honey or monk fruit sweetener to keep it keto-friendly but more naturally sweet.
- Upgrade with a Smoky Twist – Add a sprinkle of smoked paprika or a dash of chipotle powder to the dressing for a subtle smoky kick.
- Don’t Skip the Vinegar – The apple cider vinegar isn’t just for tang—it helps cut through the richness of the mayo and cheese, making the salad feel lighter and more refreshing.
- Make It a Full Meal – Toss in grilled chicken or chopped hard-boiled eggs for a protein boost, turning this side dish into a hearty, keto-friendly main course.
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.
