This super easy low-carb broccoli salad recipe reminds us of summer BBQs from childhood. Only, back then, we didn’t know about clean mayo and humanely raised bacon. Our rendition uses healthy versions of the real-thing but tastes exactly like you remember. Enjoy this side dish for your high-fat, low-carb keto days. And, you can omit the bacon for a vegan keto-friendly broccoli salad. Maybe add some hemp seeds instead!
Yield: 6 servings
Serving Size: 1/6th recipe
Prep Time: 5 min; Chill Time: 6 hours
⅔ cup avocado or coconut-based mayonnaise*
¼ cup minced red onion
2½ tablespoons Lakanto Monkfruit Sweetener Golden
2 tablespoons apple cider vinegar
6 cups broccoli florets (about 2 small/medium heads)*
4 slices cooked bacon, chopped
2 tablespoons pumpkin seeds or sunflower seeds
1. In a small bowl, stir together the mayonnaise, onion, sweetener and apple cider vinegar.
2. Add the broccoli (make sure to cut florets small) to a large bowl and toss with dressing until coated. Refrigerate for several hours, then toss in the bacon and seeds.
3. *We like the coconut mayo from here or the Avocado mayo from here. Or, make your own!
4. If you want to lightly steam your broccoli first, do so, then shock in an ice bath and dry completely before tossing with dressing. You won’t have to chill your broccoli salad as long this way because the steaming softens the broccoli.
Calories: 272| Protein: 6g | Fat: 24g | Carbs: 7g | Fiber: 2.5g | Net Carbs: 4.5g