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Looking for a great dish to take to your next barbecue or potluck lunch? This broccoli salad is so easy to make, is packed with flavor, no one will ever know it’s low carb!
This easy Low Carb side dish recipe comes together in under 10 minutes. You can make it and head over to your party or potluck lunch!
This broccoli salad is great for a last minute side dish, but if you are able to make it in advance, the longer it sits, the more flavor it has! So in addition to a last minute side dish, this recipe is also great to make ahead! I like to add some crunchy bacon over the top, just before serving.
Broccoli salad is a fairly popular dish. I’ve eaten it many times, long before I started Keto. I prefer the broccoli to be raw, but if you’d like, you can blanch it first. It’s your salad and is entirely up to you!
How to Make Keto Broccoli Salad
Ingredients
4 1/2 cups broccoli florets, cut into small bite-size pieces
8 slices uncured bacon
1/4 cup pine nuts, toasted
3/4 cup mayonnaise (see my recipe here)
1/4 cup sour cream
3 tablespoons apple cider vinegar
1/4 cup red onion, minced
2 tablespoons swerve confectioners
Salt and pepper to taste
Preparation
Fry the bacon, then crumble into small bits and set aside.
Add all the remaining ingredients into a large bowl, except the broccoli, bacon, red onion and pine nuts, and whisk to combine.
Add in the broccoli, bacon, pine nuts and red onion over the dressing and toss to coat.
Allow to sit for 20-30 minutes so the flavors can develop and the broccoli can absorb the dressing.
The longer it sits, the better it is!
Note: If you don’t like the broccoli raw, you can steam it for 2 minutes and dry well before mixing in the dressing. You can also substitute the pine nuts with sunflower seeds, chopped walnuts or slivered almonds.
More Keto and Low Carb sides…
Creamed Spinach
Cheesy Mashed Cauliflower
Easy Cole Slaw
Buffalo Cauliflower “Mac” & Cheese
Cauliflower “Potato” Salad
Lime Cilantro Cauliflower Rice
Easy Broccoli Salad with Bacon - Keto and Low Carb
Ingredients
- 4 1/2 cups broccoli florets cut into small bite-size pieces
- 8 slices uncured bacon
- 1/4 cup pine nuts toasted
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons apple cider vinegar
- 1/4 cup red onion minced
- 2 tablespoons swerve confectioners
- Salt and pepper to taste
Preparation
- Fry the bacon, then crumble into small bits and set aside.
- Add all the remaining ingredients into a large bowl, except the broccoli, bacon, red onion and pine nuts, and whisk to combine.
- Add in the broccoli, bacon, pine nuts and red onion over the dressing and toss to coat.
- Allow to sit for 20-30 minutes so the flavors can develop and the broccoli can absorb the dressing. The longer it sits, the better it is!
Delicious! Reminds me of those tasty broccoli salads often available at the grocery store deli counter. I used pecans for the nuts and Kirkland bacon bits instead of fresh cooked bacon. I am sure that fresh cooked bacon would be tastier, but I am having no trouble finishing up this batch 🙂
I agree that it gets better as it sits. On day 3, it hit its stride: broccoli a bit soft from marinating, with all of the flavors nicely mingled.
Hi Heather,
Pecans sounds like a great addition to this salad! And yes, it really gets better as it sits, if it sticks around that long, right!? Glad to hear you liked it, thanks for letting me know 🙂