Go Back
A glass mixing bowl on a white marble cooktop, filled with freshly tossed broccoli bacon salad, covered and ready for refrigeration. The dressing evenly coats the ingredients, with vibrant colors peeking through for a delicious final look.

Keto Broccoli Salad Recipe

This Keto Broccoli Salad is a crunchy, cheesy, and creamy delight! Packed with bacon, cheddar, and a tangy dressing, it’s a perfect low-carb, high-fat dish for meal prep or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, keto
Calories: 498
Ingredients Equipment Method

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

Equipment

  • Cutting board & knife
  • Large mixing bowl
  • Small bowl (for dressing)
  • Skillet (for bacon)
  • Whisk
  • Spoon or spatula

Method
 

  1. Cook the bacon in a skillet over medium heat until crispy, then drain on a paper towel and chop into small pieces.
    A close-up of a black skillet on a white marble cooktop, sizzling with crispy bacon strips turning golden brown. A wooden spatula rests on the side, ready to crumble the bacon into small pieces.
  2. Chop the broccoli into bite-sized florets and dice the red onion. Add them to a large mixing bowl.
  3. Add the mix-ins—chopped walnuts, shredded cheddar, sunflower seeds, and crumbled bacon—into the bowl.
    A glass mixing bowl on a white marble cooktop, now layered with chopped walnuts, shredded cheddar cheese, sunflower seeds, and crispy crumbled bacon. The colorful ingredients create a visually appealing contrast, ready to be mixed.
  4. Prepare the dressing by whisking together sour cream, mayo, apple cider vinegar, and sweetener in a small bowl.
    A small glass mixing bowl on a white marble cooktop, as a spoon stirs together sour cream, mayo, apple cider vinegar, and a packet of sweetener. The creamy dressing is smooth and well-mixed, ready to coat the salad.
  5. Toss everything together in the large bowl until the salad is evenly coated with the dressing.
    A close-up of a large glass mixing bowl on a white marble cooktop, as the freshly made creamy dressing is poured over the broccoli salad. A wooden spoon is positioned to toss the ingredients together for even coating.
  6. Refrigerate for at least 30 minutes to let the flavors meld.
  7. Serve chilled and enjoy!
    A glass mixing bowl on a white marble cooktop, filled with freshly tossed broccoli bacon salad, covered and ready for refrigeration. The dressing evenly coats the ingredients, with vibrant colors peeking through for a delicious final look.