Keto Broccoli Salad
A crunchy, creamy keto broccoli salad loaded with crisp bacon, sharp cheddar, and sunflower seeds in a tangy mayo dressing. Just 5.2g net carbs per serving and only 20 minutes total, it's the perfect make-ahead low-carb lunch or potluck side.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This creamy keto broccoli salad delivers everything you love about the classic deli version, with crisp bacon, sharp cheddar, and a tangy-sweet mayo dressing, but only 5.2g net carbs per serving. It comes together in 20 minutes and only gets better after a rest in the fridge.
Ingredients
- 6 cups fresh broccoli florets, chopped small (about 2 medium heads)
- 8 slices bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded or diced small
- 1/4 cup red onion, finely diced
- 1/3 cup roasted sunflower seeds
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated erythritol (or monk fruit sweetener)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Cook the bacon in a skillet over medium heat until crisp, about 5 minutes. Drain on paper towels and crumble once cool.
- 2
Chop the raw broccoli into small bite-sized florets and add to a large mixing bowl along with the diced red onion, shredded cheddar, and sunflower seeds.
- 3
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, erythritol, salt, and pepper until smooth and creamy.
- 4
Pour the dressing over the broccoli mixture and toss thoroughly until every floret is well coated.
- 5
Fold in the crumbled bacon, reserving a little to garnish the top.
- 6
Cover and refrigerate for at least 1 hour (or overnight) to let the flavors meld and the broccoli soften slightly before serving.
Tips & notes
- This salad gets better as it sits, so it's ideal for meal prep. Store covered in the fridge for up to 4 days; add the bacon and sunflower seeds just before serving if you want maximum crunch.
- For a dairy-free version, swap the cheddar for an extra 1/4 cup sunflower seeds or some diced avocado added just before serving.
- Blanch the broccoli in boiling water for 60 seconds and shock in ice water if you prefer a softer, less raw texture while keeping the bright green color.
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Frequently asked questions
- How many carbs are in keto broccoli salad?
- Each of the 6 servings has 5.2g net carbs (7.7g total carbs minus 2.5g fiber), along with 322 calories, 11g protein, and 28g fat. That keeps it comfortably within keto macros for a side or light lunch.
- Can I make keto broccoli salad ahead of time?
- Yes, it's an excellent make-ahead dish. It actually improves after a few hours in the fridge as the dressing softens the broccoli. Keep it covered for up to 4 days, and add the sunflower seeds and bacon right before serving for the best crunch.
- Do I have to cook the broccoli?
- No, this salad uses raw broccoli for a satisfying crunch and to keep prep quick. If you prefer a softer texture, blanch the florets for about 60 seconds in boiling water, then plunge them into ice water before assembling.
