If you miss the creamy crunch of classic deli broccoli salad, this Keto Broccoli Salad With Bacon is about to be your new favorite side. It hits all the right notes: crisp broccoli, salty bacon, and a rich sugar-free dressing that tastes just like the original, but without the carb-heavy raisins or sweetener. You can whip it up in under 10 minutes and it only gets better the longer it sits, so it is perfect for meal prep or next weekend’s BBQ.
Here is everything you need for this crunchy, refreshing dish. The ingredient list is simple and uses staples you likely already have in your kitchen.
4 cups fresh broccoli florets, cut into small bite-sized pieces
6 slices uncured bacon, cooked until very crisp and crumbled
1/4 cup toasted pine nuts (or sunflower seeds; see swaps below)
1/4 cup finely diced red onion
1/2 cup full-fat mayonnaise
2 tablespoons sour cream (optional but adds tang)
1 tablespoon apple cider vinegar
1 to 2 tablespoons powdered keto sweetener (like Swerve Confectioners)
Salt and pepper to taste
Recommended Tools
You do not need anything fancy. A large skillet for the bacon, a good mixing bowl, and a whisk for the dressing are all it takes. A salad spinner helps get the broccoli extra dry, which keeps the dressing from getting watery.
How to Make Keto Broccoli Salad
The process is as easy as mixing a few things together. Follow the steps, and in no time you will have a super tasty side dish that goes with almost everything.
Cook the bacon. Fry the slices in a skillet over medium heat until they are very crisp. Drain on paper towels, then crumble once cool. Set aside a spoonful for garnish.
Whisk the dressing. In a mixing bowl, combine the mayonnaise, sour cream (if using), apple cider vinegar, powdered sweetener, and a pinch of salt and pepper. Whisk until smooth and the sweetener has dissolved completely.
Combine the salad. Add the broccoli florets, crumbled bacon, pine nuts, and diced red onion to the bowl. Pour the dressing over everything and toss gently but thoroughly until every piece is coated.
Let it rest. This is the secret step. Cover the bowl and refrigerate for at least 20 to 30 minutes. The longer it sits, the better it is – up to 24 hours. Just before serving, stir in the reserved bacon for extra texture.
Finish and serve. Give it a final gentle toss, taste for salt, and bring it to the table slightly chilled or at room temperature. It is amazing alongside grilled chicken, burgers, or as a standout potluck side.
Pro tip: For the crispiest salad, keep the cooked bacon separate until the very end if you are making it more than an hour ahead. This keeps every bite crunchy.
Substitutions When Making Low Carb Broccoli Salad
This salad loves a little customization. You can easily adapt it to what you have on hand or to match your taste.
Nuts and seeds: Pine nuts are delicious, but sunflower seeds are the classic choice and much cheaper. You can also use slivered almonds, chopped walnuts, or pecans. Check out this low carb broccoli salad with bacon variation that uses sunflower seeds.
Dairy-free or lighter: Plain Greek yogurt stands in beautifully for the sour cream (just mind the extra carbs). To go completely dairy-free, skip the cheese and use a good quality vegan mayonnaise.
Softer broccoli: If raw broccoli feels a bit too crunchy for you, blanch the florets in boiling water for 1 to 2 minutes, then plunge into ice water and pat thoroughly dry.
Vinegar swap: Apple cider vinegar can be replaced with white wine or red wine vinegar for a slightly different sharpness.
Amish inspiration: Traditional Amish broccoli salad often includes cauliflower and shredded cheddar. You can toss in a cup of riced or small cauliflower florets and a handful of cheese for a heartier version.
Is Broccoli Good on Keto Diet?
Absolutely. Broccoli is one of the best vegetables you can eat on a ketogenic diet. With only about 4 grams of net carbs per cup, it fits perfectly into your daily carb limit while giving you fiber, vitamins, and a satisfying crunch. It is a true low-carb powerhouse that helps you stay full without spiking blood sugar.
What Makes Broccoli So Nutritious?
Broccoli is packed with goodness. It is an excellent source of vitamin C (more than an orange per serving), vitamin K, and folate.
It also provides vitamin A, manganese, potassium, and B vitamins. Those little green trees are loaded with antioxidants that help fight inflammation, and the fiber supports healthy digestion and cholesterol levels. Adding it to a creamy salad like this is a delicious way to load up on nutrients.
Are there Carbs in Broccoli?
Yes, but very few. Two medium stalks of broccoli have only about 4 net grams of carbohydrates, making them a fantastic keto staple. The carbs are mostly fiber, which does not raise blood glucose. Broccoli belongs to the cruciferous vegetable family and has such a low glycemic effect that you can enjoy it freely while staying in ketosis. It is ideal for batch-prepping salads, stir-fries, or simple steamed sides.
Does Broccoli Salad Have Carbs?
A traditional deli broccoli salad is usually loaded with sugar from sweetened dressing and raisins, sometimes pushing it to 20 grams of carbs or more per serving. Our keto broccoli salad with bacon completely flips that. By ditching the sugar and raisins and using a keto-friendly sweetener, we land at just 2 grams of net carbs per generous scoop. Here is how the nutrition breaks down per serving:
Nutrient
Amount per serving
Calories
315
Fat
31 g
Total carbs
4 g
Fiber
2 g
Sugar
2 g
Protein
7 g
Net carbs
2 g
Frequently Asked Questions
Is keto broccoli salad with bacon a healthy side dish?
Yes, it is a healthy low-carb side dish. It provides fiber from broccoli, healthy fats from bacon and mayonnaise-based dressing, and is typically low in sugar, making it suitable for a keto diet.
How many net carbs are in a serving of keto broccoli salad with bacon?
A typical serving of keto broccoli salad with bacon contains around 3 to 5 grams of net carbs, depending on the specific ingredients and portion size. Most of the carbs come from the broccoli itself.
Can I make keto broccoli salad with bacon ahead of time?
Yes, it is an excellent make-ahead dish. You can prepare it up to 24 hours in advance and store it in the refrigerator. This allows the flavors to meld together. Stir well before serving.
How long does keto broccoli salad with bacon last in the fridge?
Properly stored in an airtight container, keto broccoli salad with bacon will last for 3 to 4 days in the refrigerator. The broccoli may soften slightly over time.
Can you freeze keto broccoli salad with bacon?
Freezing is not recommended. The creamy dressing will separate, and the broccoli will become mushy and watery upon thawing, resulting in a poor texture.
What can I substitute for mayonnaise in keto broccoli salad?
You can substitute mayonnaise with full-fat sour cream, plain Greek yogurt, or a combination of both. For a dairy-free option, use a vegan mayonnaise or mashed avocado.
More Keto Salad Recipes
If you loved this easy side, you will definitely want to try these other fresh and filling keto salads. They are just as simple and packed with so much flavor.
🥓 All the creamy crunch of classic deli broccoli salad without the carbs and sugar
🥗 Perfect make-ahead keto side dish with crispy bacon and tangy sugar-free dressing
Total Time:40 minutes
Yield:6 servings 1x
Ingredients
Scale
4 cups fresh broccoli florets, cut into small bite-sized pieces
6 slices uncured bacon, cooked until very crisp and crumbled
1/4 cup toasted pine nuts (or sunflower seeds)
1/4 cup finely diced red onion
1/2 cup full-fat mayonnaise
2 tablespoons sour cream
1 tablespoon apple cider vinegar
1 to 2 tablespoons powdered keto sweetener (such as Swerve Confectioners)
Salt and pepper to taste
Instructions
1. Cook the bacon: Fry bacon slices over medium heat until very crisp; drain, crumble, and reserve a spoonful for garnish.
2. Whisk the dressing: In a mixing bowl, whisk mayonnaise, sour cream (if using), apple cider vinegar, powdered sweetener, salt, and pepper until smooth and the sweetener dissolves.
3. Combine the salad: Add broccoli florets, crumbled bacon, pine nuts, and diced red onion; pour dressing over and toss gently until evenly coated.
4. Let it rest: Cover and refrigerate for at least 20–30 minutes (up to 24 hours); just before serving, stir in the reserved bacon for extra crunch.
5. Finish and serve: Give a final toss, taste for salt, and serve slightly chilled or at room temperature alongside grilled chicken, burgers, or as a potluck side.
Last Step:
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Notes
💡 For maximum crunch, keep cooked bacon separate until just before serving if making more than an hour ahead.
💡 If raw broccoli is too crunchy, blanch florets in boiling water for 1 to 2 minutes, then plunge into ice water and pat thoroughly dry.
💡 This salad tastes even better the next day as the flavors meld beautifully in the fridge.
