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My keto broccoli salad recipe features crisp broccoli, bacon, onions, and cheese tossed with an addictively creamy dressing. It’s so fresh and flavorful. 4 grams of carbs.
If you ever thought broccoli was boring, my keto broccoli salad recipe will convince you otherwise. I’m not going to lie; 99% of the reason I love this recipe is the dressing (and crispy bacon!), but of course, you gotta get those greens in somewhere!
I start by mixing broccoli, cheese, onion, a few fun ingredients, and crispy bacon. Then, it’s tossed through a creamy dressing that hits all the flavor buttons. Even my friends and family who don’t follow a low-carb diet rate this salad. Bonus? Each serving has just 4 grams of carbs.
Table of Contents
Why I love this recipe
- No mayo. The balance of creamy yogurt and tangy mustard leaves no room for wanting.
- Quick and easy. Chopping the broccoli is the most time-consuming task, but even that only takes a couple of minutes.
- Versatile. As is, this salad makes the perfect side dish, but you can add some protein to make it the main course.
If you love low carb salad recipes, try my avocado chicken salad, Big mac salad, keto pasta salad, keto potato salad, and spinach salad with warm bacon dressing.
★★★★★ REVIEW
“This is one of my most favourite salads!! I crave this salad! Even if I don’t have the exact extras, it’s so easy to mix it up, as long as I keep the same dressing for it. Another 100%!” – Tina
Key Ingredients
- Fresh broccoli florets. The star ingredient! Broccoli adds plenty of crunch and soaks up the dressing perfectly. Chop it into bite-sized pieces.
- Red onions. It adds a subtle yet sweet flavor without being as overpowering as traditional white onions.
- Cheese. Any salad with cheese is always delicious. I like to use shredded cheddar cheese, but any bold-flavored cheese works.
- Bacon. Crispy bacon takes this salad to another level. If you want this meat-free, just leave it out.
- Add-ins. I like to use pecans, dried cranberries, and sunflower seeds.
- Dressing. A simple and healthy mix of Greek yogurt, apple cider vinegar, sweetener (I use allulose), mustard, salt, and pepper.
How to make a keto broccoli salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a bowl, whisk together the dressing ingredients until smooth. Add salt and pepper to taste.
Step 2- Fry the bacon in a skillet until crispy. Transfer to a paper towel to soak up excess oil.
Step 3- Add all the salad ingredients to a bowl.
Step 4- Pour the dressing over the salad and mix to combine. Serve immediately.
Low carb broccoli salad variations
- Swap the dressing. As much as I love this dressing, you can switch it up and try something new, like my keto ranch dressing or any of these keto salad dressings.
- Add more protein. Some of my go-to proteins are sautéed shrimp, pan-fried chicken breast, or cast iron salmon.
- Switch up the veggies. Feel free to add any of your favorite low-carb vegetables, like cauliflower, bell peppers, or spinach.
Storage and make ahead
To store: Broccoli salad should be stored in the fridge in an airtight container, and it’ll stay fresh for up to 5 days. I don’t recommend freezing this salad.
Make ahead: I’ve made this salad up to 3 days in advance. Just make sure to keep the dressing, broccoli, and onions separate.
If you tried this Keto Broccoli Salad recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Keto Broccoli Salad Recipe
Video
Ingredients
- 4 cups broccoli chopped
- 1/4 red onion sliced
- 1/4 cup pecans chopped
- 1/4 cup cheddar cheese shredded
- 1/4 cup sunflower seeds
- 8 ounces bacon chopped
- 1 tablespoon dried cranberries unsweetened
Dressing
- 1 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons allulose or any granulated sweetener
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
Instructions
- Make the dressing by combining the yogurt, vinegar, allulose, Dijon mustard, and salt in a bowl.
- In a large bowl, add the chopped broccoli, red onion, pecans, cranberries, cheddar cheese, and sunflower seeds.
- Heat a skillet over medium-high heat and cook the bacon until it becomes crispy.
- Add the bacon into the bowl and mix everything together. Serve immediately.
Notes
Nutrition
Originally published August 2020, updated April 2024, updated May 2025
Can I maybe use almond instead of pecans?
This is one of my most favourite salads!! I crave this salad! Even if I don’t have the exact extras it’s so easy to mix it up, as long as I keep the same dressing for it. Another 100%!
Thanks, Tina!
It was perfectly delicious
I love broccoli so this salad is one of my favorites. So easy to put together. Even my picky husband likes it
This was very tasty
I also added some chicken souvlaki pieces and made it a complete meal
Yummy
At the top part under the headings:
Quick & Easy: boil the water.
Olive oil: sauté & caramelize the onions.
Brillient salads only the jenifer Anniston. Was too many carbs for me . Many thanks
Sylvia
The Broccoli Salad is delicious. I really like the dressing.
Thank you for the recipe.
Recipe is very good. All the ingredients facts are with health constructional influence. My only recommendation would be to include cholesterol facts on your sight. Thank you for shari g your recipes.
Your recipes look amazing!! I’m looking forward to try many of them!!
The blog part says boil the water for the broccoli and sauce the onions in olive oil. The recipe card says neither and the picture appears to have raw broccoli and onions. Please clarify. I’m looking forward to making this.
Oh wowza, will fix it now!
Sorry, Joy- where does it say that?