Go Back
+ servings

Keto Broccoli Salad

This Low Carb Broccoli Salad makes adding a bit of green to your diet an appealing proposition. With crisp-tender broccoli, pumpkin seeds, bacon, cheddar cheese, and red onion topped off with a tangy dressing, you've got a deliciously crave-worthy salad. 
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: tangy
Servings: 10
Calories: 252.13kcal
Author: Wendy Polisi



  • 1 pound broccoli
  • ½ cup chopped red onion
  • 4 ounces cheddar cheese grated
  • 8 ounces bacon cooked according to package directions
  • cup pumpkin seeds


  • ½ cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • ¼ cup Dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon Swerve or sweetener of choice
  • 1 teaspoon minced garlic
  • Salt and Pepper to taste


  • Cut the broccoli into florets.
  • Fill a large pot with 3 inches of water and bring to a boil.
  • Add the broccoli, and cook for 3 minutes.
  • Drain and immediately immerse in a bowl of ice water. Drain.
  • Place the broccoli in a large bowl. Add chopped onion, grated cheese,  bacon, and pumpkin seeds.
    Photo of broccoli, red onion, cheese, and pumpkin seeds in a large white bowl.
  • In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, Swerve and minced garlic. Season to taste with salt and pepper.
    Photo of dressing ingredients being mixed together in a small white bowl.
  • Add the mayonnaise to the bowl with the broccoli mixture, and stir to mix well.
    Photo of dressing being poured on top of a broccoli salad.
  • Refrigerate fo 30 minutes to allow the flavors to combine.
  • Store in an airtight container for up to 4 days.


Calories: 252.13kcal | Carbohydrates: 5g | Protein: 8.1g | Fat: 22.62g | Saturated Fat: 6.94g | Cholesterol: 31.58mg | Sodium: 377.91mg | Potassium: 236.88mg | Fiber: 1.65g | Sugar: 1.49g | Vitamin A: 411.88IU | Vitamin C: 41.63mg | Calcium: 109.66mg | Iron: 0.81mg