Remember that incredible, creamy broccoli salad that’s the star of every potluck and summer barbecue? This is it, but with a brilliant keto-friendly makeover! I’ve swapped in some cauliflower for extra texture and ditched the sugar for a keto sweetener, but I kept all the good stuff: crisp veggies, sharp cheddar, salty bacon, and crunchy sunflower seeds, all tossed in a tangy, dreamy dressing. Trust me, you can bring this to any gathering, and no one will ever guess it’s low-carb. It’s just that good.
Ingredients
• 3 cups / 300g chopped broccoli florets
• 3 cups / 300g chopped cauliflower florets
• ½ cup / 75g finely diced red onion
• 1 cup / 113g shredded sharp cheddar cheese
• ½ cup / 64g roasted and salted shelled sunflower seeds
• 10 slices bacon, cooked and crumbled
• For the Dressing
• 1 cup / 220g mayonnaise
• ¼ cup / 48g granular erythritol
• 1½ tablespoons / 22ml apple cider vinegar
Instructions
1. In a large mixing bowl, combine the chopped broccoli florets, cauliflower florets, diced red onion, shredded cheddar cheese, sunflower seeds, and crumbled bacon. Gently toss to distribute all the evenly.
2. To make the dressing, whisk together the mayonnaise, granular erythritol, and apple cider vinegar in a separate small bowl until smooth and the sweetener has dissolved. Pour the dressing over the broccoli mixture and toss everything together until the salad is evenly coated.
3. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the flavors to meld together. Serve chilled.
Nutritional Information
• Recipe Information
• Yield: 6 to 8 servings
• Prep Time: 20 minutes
• Chill Time: 4 hours
• Calories: 350 kcal
• Net Carbs: 5g
• Protein: 10g
• Fat: 32g
• is an estimate per serving, assuming 8 servings.
Pro Tips
• Don’t skip the chilling time! Letting the salad rest for at least 4 hours allows the dressing to soften the veggies slightly and all the flavors to meld together beautifully.
• For maximum crunch, reserve the crumbled bacon and sunflower seeds and stir them in just before serving.
• If you prefer a more tender-crisp texture, you can quickly blanch the broccoli and cauliflower in boiling water for 1-2 minutes, then immediately plunge them into an ice bath to stop the cooking. Dry them thoroughly before adding to the salad.
FAQ
Q: Can I make this keto broccoli salad ahead of time
A: Yes, this salad is ideal for making ahead. The recipe recommends refrigerating it for at least 4 hours, or even overnight, to allow the flavors to fully develop and meld together.
Q: How do I keep my broccoli salad extra crunchy
A: For the best texture and maximum crunch, hold back the crumbled bacon and sunflower seeds. Add them to the salad and toss just before serving.
Q: Is this broccoli salad suitable for a keto diet
A: Absolutely. This recipe is specifically designed to be keto-friendly. It uses erythritol instead of sugar and contains only 5g of net carbs per serving.
Q: Can I use frozen broccoli and cauliflower
A: For the best crisp texture, fresh broccoli and cauliflower are highly recommended. Frozen vegetables will release too much water and result in a soggy salad.
