Blt Keto Coleslaw: Creamy Low Carb Side for BBQs and Meal Prep

What You Need to Know

Bacon makes everything better, and this BLT keto coleslaw proves it with a creamy, tangy dressing and crunchy cabbage. It’s a low carb side dish that takes everything you love about a classic BLT sandwich and spins it into a refreshing, keto-friendly slaw. Shredded green and red cabbage, crispy bacon crumbles, sweet cherry tomatoes, and soft hard-boiled eggs get tossed in a simple sugar-free mayo dressing. With just 3.6 grams of net carbs per serving, it’s a fantastic choice for BBQs, picnics, and quick Monday-through-Friday meals.

I first threw this together for a summer cookout, and it disappeared faster than the burgers. My mom’s foolproof 12-minute egg boil and my favorite oven bacon technique make this recipe a breeze, even on a busy day. Let me walk you through everything so you can nail it the first time.

BLT Coleslaw Ingredients and Substitutions

You don’t need a shopping cart full of fancy items. The lineup is short and flexible:

• Cabbage: One small green or white cabbage is the backbone. For extra color and a little more crunch, toss in a handful of shredded red cabbage too.
• Bacon: Freshly cooked strips, crumbled, give you the best smoky flavor. In a pinch, sugar-free real bacon bits from the store work fine.
• Tomatoes: Sweet, ripe grape or cherry tomatoes are ideal because they hold their shape and don’t turn watery. You’ll need about 10 to 15, quartered with a sharp knife.
• Hard-boiled eggs: Optional but wonderful for staying power. Cook them ahead or cook them while the bacon sizzles.
• Dressing: A clean, no-sugar-added mayo dressing ties it all together. I’ll share my go-to blend below, but you can use any keto-friendly store-bought coleslaw dressing if you’re short on time.

Smart swaps: Cherry tomatoes can stand in for grape tomatoes, and a pinch of stevia works if you’re avoiding erythritol. If your household handles a few extra carbs, a tablespoon of finely diced red onion adds a nice little bite. For a dairy-free coleslaw, use full-fat coconut cream or extra avocado oil mayo in place of sour cream.

Can I used bagged coleslaw mix for this keto coleslaw?

Fresh cabbage gives you the most crunch and texture, hands down. But life gets busy, so yes, you can absolutely reach for a bagged coleslaw mix. Just flip the bag over and check the ingredients and nutrition facts; some mixes sneak in carrots or sugary fillers. As long as it’s mostly green cabbage and the carbs per serving stay low, you’re good to go. Thanks, Mom, for the shortcut permission.

B is for Bacon! – Preparing the Bacon Bits

Bacon is the star of this show, and freshly cooked crumbles deliver unbeatable flavor and fat. You have three solid methods. My house swears by the oven for even crispiness and minimal mess, but choose whatever fits your routine.

Oven Baked Bacon

Lay bacon slices in a single layer on a foil-lined baking sheet with high sides to catch the drippings. Place the sheet in a cold oven, then set it to 400°F. Bake for 15 to 20 minutes, until deeply golden and crisp. Carefully drain off the fat (save that liquid gold for cooking eggs or veggies later), and let the bacon cool completely before you crumble it into bits. This is the hands-off method I use when I’m prepping multiple dishes.

Pan Fried Bacon

Arrange bacon strips in a single layer in a cold skillet. Set the pan over medium heat and cook for 12 to 15 minutes, flipping occasionally, until both sides are crisp and bronze. Transfer to a paper towel-lined plate and let it cool fully before crumbling. A little extra attention is required, but the stovetop smell alone is worth it.

Air Fryer Bacon Bits

Place strips in an even layer in the air fryer basket. Cook at 400°F for 12 to 15 minutes, flipping halfway through, until golden and crunchy. Move them to a paper towel-lined plate, cool completely, and crumble by hand. This is a great option when you don’t want to heat up the whole kitchen.

L is for… Cabbage? – Shredding Fresh Cabbage for Coleslaw

In a classic BLT, the “L” is lettuce, but here shredded or hand-cut cabbage steps in to give you that fresh crunch while keeping carbs super low.

this …

No lettuce required, unless you want to toss in a handful of romaine right before serving for extra crispness.

For the base, pick your texture:

Shredding Cabbage for Coleslaw

The food processor with a grating disc makes quick work of a whole head, producing fine, deli-style shreds that soak up dressing beautifully. If you prefer a rustic, hearty bite, grab a large sharp knife. Cut the cabbage into manageable chunks or stack a few leaves, then slice into thin, matchstick-like strips. Don’t stress over perfectly even pieces; a little variation gives it character. A quick tip: to keep your coleslaw from going watery, sprinkle the shredded cabbage with a pinch of salt, let it sit 20 minutes, then squeeze out the excess moisture before dressing.

T is for tomato! – Choosing the right Tomato for Coleslaw

Yes, tomatoes do have carbs. But unless you’re eating a bushel, they won’t kick you out of ketosis. A half-cup of cherry tomatoes gives you about 2 to 3 grams of net carbs, and their sweet, tangy pop is absolutely worth it. Grape and cherry tomatoes are the MVPs here; they’re easy to quarter without turning to mush and they stay firm even after the dressing goes on. Use 10 to 15 of them, a very sharp knife, and a gentle hand to avoid squishing. If you tolerate a little more zip, tossing in a few diced green onions is never a bad idea.

Easy Keto Coleslaw Dressing with No added Sugar

This dressing comes together in a bowl in less than two minutes. No sugar, no weird fillers, just clean ingredients that let the bacon and cabbage shine.

What you’ll need:

• 1/2 cup keto mayonnaise (avocado oil mayo is my go-to)
• 2 tablespoons apple cider vinegar (white or rice wine vinegar also work)
• 1 teaspoon prepared mustard (grainy Dijon adds a nice kick)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon garlic powder (not garlic salt)
• 2 tablespoons finely chopped fresh parsley (or 1 1/2 teaspoons dried)
• Salt and freshly ground black pepper to taste
• Optional: a pinch of powdered erythritol or stevia to balance the acidity

Whisk everything together until smooth. The flavor deepens if you make it a few hours ahead, so I often whisk it up in the morning and stash it in the fridge. When you’re ready to serve, toss the slaw with dressing a little at a time; you may not need all of it. Start with half, mix well, and add more until every strand glistens.

Here’s a rough look at the numbers per generous cup of the finished coleslaw (they’ll vary slightly based on your exact ingredients):

Coleslaw Variations to Try

Once you have the base down, it’s easy to twist this recipe to fit the moment. Here are a few of my favorite riffs:

• Add more vegetables: A handful of shredded red cabbage, a small grated carrot (watch the carbs), sliced green onion, or chopped bell pepper brings extra crunch and color.
• Make it a chicken club slaw: Fold in a cup of cooked, diced chicken breast or thigh, and suddenly you have a full low-carb lunch that travels beautifully.
• Go vegetarian: Skip the bacon or use your favorite plant-based bacon. The hard-boiled eggs still deliver plenty of protein.
• Richer and creamier: Stir in a diced avocado right before serving for more healthy fats and a velvety texture.
• Swap the dressing: My keto coleslaw recipe uses a slightly different tangy profile you might love. You can also try a store-bought low-carb dressing; just read the label to avoid hidden sugars.
• Spice it up: A dash of smoked paprika or a pinch of cayenne wakes everything up.

For another creamy take, you can peek at this creamy keto coleslaw recipe for inspiration.

FAQs

Make Ahead, Leftovers, and Storage Tips

This recipe is built to make your life easier when you have a crowd coming or just want lunch all week. Boil the eggs and cook the bacon ahead; store them in separate containers in the fridge. Keep the shredded cabbage in another container, and the dressing in its own jar.

Only add the quartered tomatoes and the dressing right before serving to keep everything crisp and not watery. If you have leftovers, they’ll stay good in an airtight container for up to 3 days, though the bacon will soften a little. For meal prep, divide the slaw base, protein, and dressing into individual portions so you can grab one and go.

BLT Keto Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

🥓 Creamy, tangy keto coleslaw loaded with crispy bacon, tomatoes, and eggs for the perfect BBQ side.
🥬 Just 3.6g net carbs per serving — all the BLT flavor without the bread, ready for picnics and meal prep.

• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

1 small green cabbage (or white cabbage)

Handful of shredded red cabbage

Freshly cooked bacon strips, crumbled

10–15 grape or cherry tomatoes, quartered

Hard-boiled eggs (optional)

1/2 cup keto mayonnaise

2 tablespoons apple cider vinegar

1 teaspoon prepared mustard

1 teaspoon fresh lemon juice

1/2 teaspoon garlic powder

2 tablespoons finely chopped fresh parsley

Salt to taste

Freshly ground black pepper to taste

Pinch of powdered erythritol or stevia (optional)

Cook Mode Prevent your screen from going dark

Instructions

1-Cook the bacon: Bake bacon slices at 400°F for 15-20 minutes until crisp, then crumble.

2-Hard boil the eggs: Boil eggs for 12 minutes, cool in ice bath, peel, and chop.

3-Shred the cabbage: Shred green and red cabbage into thin strips using a food processor or knife.

4-Salt the cabbage: Toss cabbage with salt, rest 20 minutes, then squeeze out excess moisture.

5-Quarter the tomatoes: Gently quarter cherry tomatoes with a sharp knife.

6-Make the dressing: Whisk together mayo, vinegar, mustard, lemon juice, and garlic powder.

7-Toss the slaw: Combine shredded cabbage, bacon, eggs, and tomatoes, then toss with dressing.

8-Chill and serve: Refrigerate at least 30 minutes, then serve cold.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

💡 Save the bacon fat after cooking — it’s perfect for frying eggs or sautéing vegetables later.
💡 For the crunchiest texture, don’t skip salting the cabbage and squeezing out the extra water before dressing.
💡 Make it up to a day ahead and store in the fridge — the flavors only get better overnight.

• Author: Ruby Bennett
• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Mixed
• Cuisine: American
• Diet: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 1 cup
• Calories: 234
• Sugar: 3g
• Sodium: 350mg
• Fat: 21g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2.4g
• Protein: 6g
• Cholesterol: 80mg