Description

A creamy, crunchy, and satisfying low-carb broccoli salad loaded with bacon, cheese, seeds, and a tangy-sweet dressing—perfect for keto meals or potlucks.

Ingredients

4 cups fresh broccoli florets
6 slices bacon, cooked crisp and crumbled
½ cup shredded sharp cheddar cheese
¼ cup sunflower seeds (or pumpkin seeds)
¼ cup finely chopped red onion (optional)
⅓ cup mayonnaise
2 Tbsp sour cream (optional)
1 Tbsp apple cider or white wine vinegar
1–2 Tbsp low-carb sweetener (erythritol, allulose, or monk fruit)
Salt and black pepper, to taste

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Instructions

In a large bowl, whisk together mayonnaise, sour cream (if using), vinegar, sweetener, salt, and pepper until smooth.
Add broccoli florets, crumbled bacon, cheddar, sunflower seeds, and red onion; toss to coat evenly.
Cover and refrigerate at least 1 hour (or up to overnight) to let flavors meld and crispen the broccoli slightly :contentReference[oaicite:0]{index=0}.
Before serving, toss again and adjust seasoning if needed.
Serve chilled as a side or keto-friendly snack.

Notes

For extra crunch, add walnuts or almonds in place of seeds :contentReference[oaicite:1]{index=1}.
Omit sour cream for a dairy-free version; use all mayo and add a splash of ranch seasoning :contentReference[oaicite:2]{index=2}.
Broccoli can be lightly blanched or used raw—blanching makes florets slightly tender :contentReference[oaicite:3]{index=3}.
Salad improves in flavor overnight and keeps well up to 4 days in the fridge :contentReference[oaicite:4]{index=4}.
Add protein like grilled chicken or ham to make it a full meal :contentReference[oaicite:5]{index=5}.