What could be better than this tangy broccoli salad with bacon, cheddar cheese, pumpkin seeds, and a tangy dressing? It’s a great salad or side dish, but since it requires no cooking, it’s also easy to prepare. Most people would never notice that this is low carb, so it’s a great recipe to bring when you need something to share!
There’s some erythritol in the dressing to replace the sugar found in many broccoli salad recipes. If you don’t like a sweeter dressing, then feel free to omit it entirely. If you’re not able to eat dairy, then you could also skip the cheese, and it would still be great. As you can see, this salad is versatile and can be easily changed to suit your tastes.
Yields 8 servings of Tangy Keto Broccoli Salad
The Preparation
- 2.5 pounds broccoli, cut into bite-size pieces
- 1/2 medium red onion, diced
- 1/2 cup pumpkin seeds
- 4 ounces cheddar cheese, cubed
- 3/4 cup mayonnaise
- 5 tablespoons erythritol
- 3 tablespoons apple cider vinegar
- Salt and pepper, to taste
- 6 ounces cooked bacon, crumbled
The Execution
1. In a bowl, combine the broccoli, diced red onion, pumpkin seeds, and cubed cheddar cheese.
2. In a separate bowl, combine the mayonnaise, erythritol, and apple cider vinegar.
3. Add the mayonnaise mixture into the salad and stir well. Season with salt and pepper to taste then place into the refrigerator for at least 3 hours.
4. Add the crumbled, cooked bacon before serving.
This makes a total of 8 servings of Tangy Keto Broccoli Salad. Each serving comes out to be 386.75 Calories, 30.73g Fats, 8.33g Net Carbs, and 15.24g Protein.
| Tangy Keto Broccoli Salad | Calories | Fat(g) | Carbs(g) | Fiber(g) | Net carbs(g) | Protein(g) |
| 2.5 pounds broccoli | 397 | 4.7 | 81.4 | 37.4 | 44 | 27 |
| 1/2 medium red onion | 21 | 0.1 | 4.8 | 0.7 | 4.1 | 0.6 |
| 1/2 cup pumpkin seeds | 143 | 6.2 | 17.2 | 5.9 | 11.3 | 5.9 |
| 4 ounces cheddar cheese | 458 | 37.8 | 3.5 | 0 | 3.5 | 25.9 |
| 3/4 cup mayonnaise | 1122 | 123.5 | 0.9 | 0 | 0.9 | 1.6 |
| 5 tablespoons erythritol | 12 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoons apple cider vinegar | 9 | 0 | 0.4 | 0 | 0.4 | 0 |
| 6 ounces cooked bacon | 932 | 73.6 | 2.3 | 0 | 2.3 | 60.8 |
| Totals | 3094 | 245.8 | 110.6 | 44 | 66.6 | 121.9 |
| Per Serving(/8) | 386.75 | 30.73 | 13.83 | 5.5 | 8.33 | 15.24 |
Tangy Keto Broccoli Salad
Ingredients
- 2.5 pounds broccoli cut into bite-size pieces
- ½ medium red onion diced
- ½ cup pumpkin seeds
- 4 ounces cheddar cheese cubed
- ¾ cup mayonnaise
- 5 tablespoons erythritol
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
- 6 ounces cooked bacon crumbled
Instructions
- In a bowl, combine the broccoli, diced red onion, pumpkin seeds, and cubed cheddar cheese.
- In a separate bowl, combine the mayonnaise, erythritol, and apple cider vinegar.
- Add the mayonnaise mixture into the salad and stir well. Season with salt and pepper to taste. Place into the refrigerator for at least 3 hours.
- Add the crumbled, cooked bacon before serving.
