This easy Keto Broccoli Salad With Bacon is about to become your go-to low carb side dish. It has everything you want in a potluck or BBQ salad – bright green broccoli florets, crispy savory bacon, toasted nuts, and a creamy tangy dressing that ties it all together. Best of all, the whole dish comes together in under 10 minutes with simple, real-food ingredients.
What makes it special is the texture. Raw broccoli gives a serious crunch, while crumbled bacon adds a salty, smoky bite. It’s one of those salads that actually gets better after it rests, so you can make it ahead for meal prep, a summer gathering, or a busy weeknight. My family devours it alongside grilled chicken, steak, or just on its own. It’s colorful, satisfying, and totally keto friendly without a single boring bite.
You’ll love how simple this comes together. The key is to prep the bacon first so it gets super crispy, then toss everything while the bacon is still warm and fragrant.
Ingredients for the salad
4.5 cups small broccoli florets (raw for best crunch)
8 slices uncured bacon, cooked until very crispy
1/4 cup toasted pine nuts
1/4 cup finely minced red onion (soaked in cold water for 10 minutes to soften the sharpness)
Creamy keto dressing
3/4 cup mayonnaise (avocado oil-based or sugar-free, like Primal Kitchen)
1/4 cup sour cream (or plain Greek yogurt, adjusting carbs)
Optional: 1 teaspoon Dijon mustard or a squeeze of lemon for extra tang
Steps
Cook the bacon. Fry bacon slices in a skillet over medium heat until shatteringly crisp. Drain on paper towels, then crumble into small pieces. Pro tip: cut bacon into small bits before frying for perfectly even bits, and save a little extra to sprinkle on top just before serving.
Whisk the dressing. In a large bowl, combine mayonnaise, sour cream, apple cider vinegar, sweetener, salt, and pepper. If using mustard or lemon, whisk it in now. The sweetener should dissolve completely – powdered erythritol or allulose works best to avoid any grittiness.
Toast the pine nuts. In a dry skillet over medium heat, toast pine nuts for 2-3 minutes, shaking often, until golden and nutty. Set aside to cool.
Assemble the salad. Add the raw broccoli florets, crumbled bacon, toasted pine nuts, and red onion to the dressing. Toss well until every floret is coated in the creamy dressing.
Rest and meld. Let the salad sit at room temperature for 20-30 minutes before serving. The broccoli absorbs the tangy dressing and the flavors deepen beautifully. It tastes even better after a day in the fridge.
Final touch. Give it a good stir, then sprinkle extra crumbled bacon on top right before setting the bowl on the table.
Toasting the pine nuts is a small step that makes a big difference. That warm, nutty crunch adds so much character – don’t skip it!
Nutrition per serving (for 6 servings)
Macro
Amount
Calories
315
Fat
31g
Protein
7g
Total Carbs
4g
Fiber
2g
Net Carbs
2g
Leftovers stay fresh in an airtight container in the refrigerator for up to 4 days. Just stir before serving because the dressing might separate slightly – that’s totally normal. For another delicious spin, you can also try my Keto Broccoli Salad with Bacon that includes a few fun variations.
Substitutions When Making Low Carb Broccoli Salad
One of the reasons I keep coming back to this salad is how flexible it is. Here are my favorite swaps that still keep it low carb and delicious.
Nuts and seeds: If pine nuts aren’t in your pantry, use toasted slivered almonds, chopped walnuts, pecans, or sunflower seeds. Each brings a wonderful crunch and healthy fats.
Softer broccoli: For a slightly tender bite, blanch the broccoli florets in boiling water for 1-2 minutes, then shock them in ice water. The color will pop and the texture softens just enough.
Sour cream swap: Plain Greek yogurt works beautifully, though it does add a tiny bit of carb. Adjust your count accordingly.
Vinegar variety: White wine vinegar or red wine vinegar are perfect stand-ins for apple cider vinegar. Use what you have.
Cheese it up: Toss in a handful of shredded sharp cheddar for extra richness, or substitute half the broccoli with cauliflower florets to make a heartier salad (similar to an Amish-style broccoli salad).
Dairy-free and mayo-free: Use a dairy-free sour cream alternative and avocado oil mayo, or even a simple vinaigrette of olive oil and vinegar. The salad still tastes vibrant.
Pre-cut shortcuts: Grab a bag of pre-cut broccoli florets from the grocery store to shave off a few minutes.
Is Broccoli Good on Keto Diet?
Absolutely! Broccoli is one of the best vegetables you can eat on a keto diet. It delivers fiber, vitamins, and antioxidants while keeping total carbs very low – about 4 net carbs per cup of florets. Unlike starchy veggies that spike your blood sugar, broccoli supports steady energy and helps you feel full without kicking you out of ketosis. That’s why I build so many of my low carb side dishes around it, including this creamy bacon-studded salad.
What Makes Broccoli So Nutritious?
Broccoli is a true powerhouse. It’s packed with vitamin C that supports your immune system, plus vitamin K, vitamin A, manganese, potassium, and a range of B vitamins.
The high antioxidant levels help fight inflammation, and the fiber content is fantastic for digestion and gut health. Broccoli also contains sulforaphane, a compound linked to numerous wellness benefits. When you whip up a bowl of this keto broccoli salad, you’re not just getting flavor – you’re nourishing your body in the best way.
Are there Carbs in Broccoli?
Yes, but they’re the kind you want. Two stalks of broccoli contain only about 4 net grams of carbs because most of the carbohydrate comes from fiber. As a cruciferous vegetable, broccoli has a very low glycemic effect, so it won’t raise your blood sugar the way potatoes or corn do. That’s why I rely on it for meal prep – it fills your plate with color and crunch while keeping your macros perfectly in line. This salad makes a stellar make-ahead option you can feel good about eating all week.
Does Broccoli Salad Have Carbs?
Traditional broccoli salad often sneaks in sugar-laden raisins or sweetened dried cranberries that can wreck a low carb day. Our version has only 2 net carbs per serving. By skipping the sweetened dried fruit and using a sugar-free sweetener in the dressing, we keep all the creamy, crunchy satisfaction without the carb load. It’s proof that a side dish can be decadent-tasting and still totally keto approved.
Frequently Asked Questions
Is broccoli salad keto friendly?
Yes, broccoli is very low in carbs and high in fiber, making it ideal for a keto diet. Just ensure the dressing is sugar-free and avoid high-carb mix-ins like raisins or sweetened cranberries.
How many carbs are in keto broccoli salad?
A typical serving of keto broccoli salad contains about 3-5 grams of net carbs, depending on the ingredients. The exact count varies based on the amount of veggies, cheese, and dressing used.
Can I make keto broccoli salad ahead of time?
Yes, you can prepare it up to 24 hours in advance. For best texture, keep the dressing separate and toss just before serving. Store covered in the refrigerator.
What goes well with keto broccoli salad?
It pairs perfectly with grilled chicken, steak, roasted pork, or as a side for burgers. It also works well at potlucks alongside other low-carb dishes.
How do I make keto broccoli salad without mayonnaise?
Substitute mayonnaise with full-fat sour cream, Greek yogurt (if dairy allowed), or a homemade avocado-based dressing. You can also use a blend of olive oil and apple cider vinegar for a lighter option.
Can I freeze keto broccoli salad?
Freezing is not recommended because the broccoli becomes mushy and the dressing may separate upon thawing. It is best enjoyed fresh or within 1-2 days refrigerated.
More Keto Salad Recipes
Once you see how fast this broccoli salad disappears at the table, you’ll want more easy keto salads in your rotation. Here are a few friends and family keep requesting:
Cauliflower “Potato” Salad
Buffalo Chicken Salad
Shrimp Salad Stuffed Avocado
Greek Salad with Dressing
Asian Grilled Chicken Salad
Grilled Shrimp Salad with Apricot Vinaigrette
Classic Cobb Salad
Jalapeno Popper Egg Salad
Zucchini Noodle “Pasta” Salad
And if you’re looking for another wonderful take on bacon broccoli salad, my Low Carb Broccoli Salad with Bacon is a reader favorite worth bookmarking. For even more inspiration, check out Wholesome Yum’s keto broccoli salad with bacon recipeI love seeing different takes on this classic side.
🥗 A quick low-carb side dish that comes together in minutes with crunchy broccoli, crispy bacon, and a tangy creamy dressing.
🥓 Perfect for potlucks, BBQs, or meal prep, this salad gets even better as it rests and satisfies every savory craving.
Total Time:40 minutes
Yield:6 servings 1x
Ingredients
Scale
4.5 cups small broccoli florets (raw)
8 slices uncured bacon, cooked until very crispy
1/4 cup toasted pine nuts
1/4 cup finely minced red onion (soaked in cold water for 10 minutes)
3/4 cup mayonnaise (avocado oil-based or sugar-free)
1-Cook the bacon: Fry bacon slices in a skillet over medium heat until shatteringly crisp, drain on paper towels, then crumble into small pieces; cut bacon into bits before frying for even pieces and reserve extra for topping.
2-Whisk the dressing: In a large bowl, combine mayonnaise, sour cream, apple cider vinegar, powdered sweetener, salt, and pepper; whisk until smooth and sweetener dissolves. If using mustard or lemon, whisk in now.
3-Toast the pine nuts: In a dry skillet over medium heat, toast pine nuts for 2-3 minutes, shaking often, until golden and nutty; set aside to cool.
4-Assemble the salad: Add raw broccoli florets, crumbled bacon, toasted pine nuts, and minced red onion to the dressing; toss well until all florets are evenly coated.
5-Rest and meld: Let the salad sit at room temperature for 20-30 minutes before serving to allow flavors to deepen; it tastes even better after a day in the fridge.
6-Final touch: Stir the salad well and sprinkle extra crumbled bacon on top right before placing the bowl on the table.
Last Step:
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Notes
💡 Toast the pine nuts in a dry skillet until golden for maximum nutty crunch and flavor.
🧊 Let the salad rest at room temperature for 20-30 minutes before serving so the broccoli absorbs the dressing.
🥓 Save a little extra crumbled bacon to sprinkle on top just before serving for added texture and visual appeal.
