Ingredients
- Broccoli florets, 4 cups
- Bacon, cooked and crumbled, 6 slices
- Red onion, finely chopped, 1/4 cup
- Cheddar cheese, shredded, 1 cup
- Mayonnaise, 1/2 cup
- Apple cider vinegar, 2 tablespoons
- Erythritol or sweetener of choice, 1 tablespoon
- Salt and pepper, to taste
Instructions
- Step 1: In a large bowl, combine the broccoli florets, crumbled bacon, chopped red onion, and shredded cheddar cheese.
- Step 2: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, erythritol (or sweetener), salt, and pepper until well combined.
- Step 3: Pour the dressing over the broccoli mixture in the large bowl.
- Step 4: Gently toss everything together until the broccoli and other ingredients are evenly coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps soften the broccoli slightly.
Notes
- Store leftover Keto Broccoli Salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served chilled, and reheating is not recommended as it will affect the texture of the mayonnaise-based dressing.
- Try topping this keto broccoli salad with toasted pecans or walnuts for added crunch and healthy fats.
- For a richer flavor, consider browning the bacon in a pan with a little garlic powder before crumbling it into the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American