I made this Healthy Broccoli Salad with vibrant broccoli florets, crispy bacon and a generous helping of shredded cheddar cheese. The crunch from almonds and sunflower seeds pairs beautifully with apple cider vinegar and a whisper of stevia. I love how the layers of textures and flavors create a refreshing keto delight every time.

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I just discovered the BEST keto broccoli salad recipe ever and i can’t wait for you to try it. This low carb, no sugar creation is simple to throw together and it really delivers on crunch and flavor.

I started with 4 cups of broccoli florets chopped into bite sized pieces and mixed it up with 4 slices of bacon that i fried until crispy and crumbled. Then i tossed in 1 cup of shredded cheddar cheese and a finely diced small red onion.

For that satisfying crunch, i added 1/3 cup of unsalted almonds and 1/4 cup of unsweetened sunflower seeds. I finished it all off with a dressing made from 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1/2 tsp stevia powder, plus salt and pepper to taste.

This healthier twist on a classic recipe reminds me a bit of other favorite keto dishes i make, and its mix of flavors and textures is just irresistible. Give it a try, you wont regret it!

Why I Like this Recipe

I really love the mix of flavors in this recipe. The crispy bacon paired with the fresh broccoli and cheddar cheese makes each bite super satisfying. I also love the crunchy texture from the almonds and sunflower seeds and that little tang of the dressing with apple cider vinegar and stevia. It honestly takes so little time to put together which is great on busy days. And since its keto and sugar-free, I feel good while enjoying something that tastes amazing.

Ingredients

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Broccoli florets: They are great for fiber and vitamins, making the salad fresh and crunchy.
They are super healthy and add a natural earthiness.
Bacon: Adds a punch of protein and rich savory flavor but is high in fat.
It makes the dish extra tasty.
Cheddar cheese: Offers a solid source of protein and calcium while lending a creamy, tangy taste to every bite.
Red onion: Brings in a bit of bite with its sharp flavor and subtle sweetness which cuts through the creaminess.

Ingredient Quantities

4 cups broccoli florets (chopped into bite size pieces)

4 slices bacon (fried until crispy and then crumbled)

1 cup shredded cheddar cheese

1 small red onion (finely diced)

1/3 cup unsalted almonds (sliced or roughly chopped for crunch)

1/4 cup unsweetened sunflower seeds

1/2 cup mayonnaise

2 tbsp apple cider vinegar

1/2 tsp stevia powder (adjust to your taste)

Salt and pepper to taste

How to Make this

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1. Start by chopping up 4 cups of broccoli florets into little bite-sized pieces and finely dice 1 small red onion.

2. Fry 4 slices of bacon in a pan until they are nice and crispy then set them aside to cool before crumbling them up.

3. In a large salad bowl, mix together the chopped broccoli, diced red onion, crumbled bacon, 1 cup of shredded cheddar cheese, 1/3 cup unsalted almonds and 1/4 cup unsweetened sunflower seeds.

4. In a separate, small bowl, combine 1/2 cup mayonnaise with 2 tablespoons of apple cider vinegar.

5. Stir in 1/2 teaspoon of stevia powder and add salt and pepper to taste.

6. Pour the dressing over the salad ingredients and toss everything together until well coated.

7. Let the salad chill in the fridge for at least 15-20 minutes before serving so all the flavors can mingle.

8. Give it a taste and adjust the salt and pepper if needed, then enjoy this tasty low-carb, sugar-free broccoli salad.

Equipment Needed

1. Cutting board and a sharp knife (for chopping broccoli and dicing the red onion)
2. Frying pan (to cook the bacon)
3. Plate (to let the bacon cool before crumbling)
4. Large salad bowl (to mix all the salad ingredients)
5. Small bowl (to combine the dressing ingredients)
6. Measuring cups and spoons (for the mayo, vinegar, stevia, and seeds)
7. Mixing spoon (to stir and toss the salad)
8. Refrigerator (to chill the salad and let the flavors meld)

FAQ

Q: Can I swap the bacon for turkey bacon or ham?

A: Yeah, you can, but it might change up the flavor a bit so adjust seasoning accordingly.

Q: How long will this salad keep in the fridge?

A: It should be good for about 2 days if you keep it in an airtight container. Dont let it sit too long cause the veggies can get soggy.

Q: Do I have to use unsweetened mayo or can I use a low carb alternative?

A: You can use any low carb mayo you like but unsweetened mayo works best to keep the flavor balanced.

Q: Can I substitute the almonds with walnuts or another nut?

A: Sure, you can try walnuts or even pecans if you prefer, they will add a slightly different crunch but its still good.

Q: Is the stevia really necessary in the recipe?

A: Not really, its optional. Stevia helps cut the acidity from the apple cider vinegar so add it if you like a touch of sweetness.

Keto Broccoli Salad (Low Carb, No Sugar) Recipe Substitutions and Variations

If you dont have bacon or wanna try something different you can use turkey bacon or even diced ham; they bring a similar salty crunch.
If shredded cheddar isn’t working for you, try using mozzarella or colby jack cheese for a slightly different flavor.
If you’re out of almonds, walnuts or pecans work real good as a crunchy alternative.
If red onion is too strong, you can swap it for a milder white onion or even scallions.
If unsweetened sunflower seeds aren’t available, pumpkin seeds serve as a nice, crunchy substitute.

Pro Tips

1. Try letting the salad chill for at least 20 minutes, but if you can wait a bit longer the flavors really get to mix together even better.
2. When you’re frying the bacon, keep an eye on it so it doesn’t burn, cuz burnt bacon can ruin the whole taste of the dish.
3. A neat trick is to lightly toast the almonds and sunflower seeds in a dry pan for a couple minutes before adding them; it gives them a nice extra crunch.
4. Always give the salad a taste before serving so you can adjust the salt, pepper, or even a little extra vinegar if things seem a bit flat.