Keto Broccoli Salad Recipe
This keto broccoli salad recipe is made with tender, crisp broccoli and an addictively creamy dressing. It’s so fresh and flavorful. 4 grams of carbs. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 157kcal
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Sodium: 380mg | Potassium: 440mg | Fiber: 4g | Vitamin A: 597IU | Vitamin C: 84mg | Calcium: 88mg | Iron: 1mg | NET CARBS: 4g