Our Easy Hearty Classic Keto Broccoli Salad with Bacon and Blueberries is a simple cold salad perfect for your summer days. Fully Low Carb, Keto, Sugar-Free, Gluten-Free, Grain-Free, and perfect for Diabetics, this Keto Salad filled with nutrients is a perfect idea for your next Potluck Party or get-together.
Served with Meatloaf, Sausages, Goulash or enjoying it on its own, it will bring you joy every time you get that beautiful taste of Blueberries, Bacon, or Pumpkin Seeds. The perfect combination of crunchiness together with hearty nutrient-dense broccoli and yogurt dressing will get this recipe to climb on top of the list.
This Broccoli Salad Recipe has already climbed up the ladder within all of our fabulous Low Carb Salads I have for you on the blog.
A perfect addition to our Taco Salad with edible Bowl for your Tuesdays, TikTok famous Green Goddess Salad for summertime, or “Potato” Keto Salad for Christmas time, you are almost covered for every season of the year.
Our Broccoli Salad with bacon gives you that perfect combination of Crunchiness and crispiness from Pumpkin Seeds and onion, tenderness from bacon, broccoli, and cheddar cheese together with smoothness from Yogurt Vinegar dressing.
With regards to the taste, the sweetness of blueberries, the saltiness of cheddar cheese, and the sourness of vinegar just melt this perfect combination of everything you need in the perfectly tailored Broccoli & Bacon Salad.
Carbs in Broccoli
Broccoli being part of cruciferous vegetables such as brussel sprouts, cabbage and kale, is a perfect vegetable in our lifestyle. Filled with vitamins and only 6 grams of total carbs per cup, it is also one of the sought-after vegetables when preparing a perfect keto meal.
To add to this, with 2 grams of fiber, your cup of broccoli net carbs comes to a perfect number of 4, which is just extraordinary, especially considering the size of a portion.
4 Carbohydrates in Broccoli will give you that extra space in the carbs department you can use.
Dressing for Broccoli Salad
Today instead of mayo and lemon in traditional broccoli salad, I have chosen different ingredients for our healthy Broccoli salad dressing with a specific reason behind it.
Greek Yogurt, which you can even make in your kitchen with a few easy steps, is one ingredient I love to add to almost every dish.
I love the tanginess taste yogurt offers and feel that it is just a perfect addition low in carbs, of course.
You might wonder why I chose vinegar instead of fresh lemon juice, which I usually use in almost every salad.
I have a very valuable reason for this.
Not only has vinegar been used in salads since I was a kid, and I just love the taste, but one strong explanation is coming your way, especially when you have diabetes.
About a year ago, I started following a biochemist Jessie, from Glucosegoddess, and learned how consuming vinegar, in whatever state, before meals greatly influences our blood sugar spikes.
She has great tips for controlling your blood sugar spikes with various hacks, and vinegar is one of the main ingredients.
Since then, I have tried to add vinegar to our meals much more often than I used to.
And our Broccoli Salad with bacon is specially made with science in mind.
Even though for the hack of preventing blood sugar spikes, any type of vinegar works, I love to go with the best of the best: organic, raw, unfiltered apple cider vinegar.
Broccoli is one of the vegetables that has got the least carbohydrates. Their fiber content makes the net carbs even lower than we might think.
With its 4 grams of net carbs per cup of fresh broccoli, this superb vegetable is a perfect addition to the keto lifestyle.
Swapping dried raisins from the traditional broccoli salad and omitting sugar in the dressing for this loaded broccoli salad all help minimize the carbohydrates you consume without taking away the delicious taste.
When we take a cup of cut fresh broccoli florets, we get approximately 6 grams of carbohydrates total. With 2 grams of fiber, our net carbohydrates come to a perfect 4 grams
Before I jump into the recipe, I wanted to mention blanching your broccoli.
Do you have to blanch your broccoli for a salad?
Not at all.
But blanching your broccoli will soften its texture a tiny bit and, after shocking it with ice-cold water, will give you that beautiful bright green color in your salad.
It depends on what you prefer and what you are going for. We love the taste of blanched broccoli, but sometimes when in a hurry, we will just cut it fresh into the salad, and the taste is also delicious.
Alterations for Broccoli salad
Our recipe contains the ingredients I believe best complement each other with perfect color combinations.
But if you would like to alternate, this also called Amish Broccoli Salad, swap, or do not have some of the ingredients, you can choose:
- Parmesan cheese instead of cheddar
- Cranberries instead of blueberries
- Strawberries work wonders in salad taste as well
- Mayo instead of yogurt
- Lemon juice instead of vinegar
- Cauliflower instead of broccoli
- Sliced almonds instead of pumpkin seeds
- Prosciutto for Bacon bits
- Sour Cream or Ranch Dressing instead of yogurt – vinegar
- Tablespoon of sweetener instead of blueberries
How To Make Keto Broccoli Salad
Kitchen Gadgets needed:
- Cooking Pot
- Mixing Bowl
- Pumpkin Seeds
- Cheddar Cheese
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS FOR MAKING LOW-CARB BROCCOLI SALAD
First Step: Prepare Ingredients
Prepare all of the ingredients.
Chop your onion, cut bacon, roast pumpkin seeds for the crunch, shred cheddar and wash blueberries.
If you are not planning to blanch your broccoli, wash and cut it into florets.
Some of the alternations and swaps are mentioned above if needed.
Second Step: Blanch and shock Broccoli
We start with blanching and shocking our Broccoli.
Take whole broccoli head and submerge into the boiling water for 3 minutes.
Immediately take out and place into a big bowl filled with ice cubes and cold water.
This will stop the cooking process to ensure the crunchiness of broccoli and will retain the beautiful green color.
Third Step: Cut Florets from broccoli
As all other ingredients are prepared, dry your broccoli thoroughly and cut it into small florets.
Place into the bowl big enough so you can mix it all in.
Fourth Step: Add all Ingredients
One by one, add all of the ingredients into the bowl.
Fifth Step: Vinegar
Lastly, add 2 Tablespoons of unfiltered apple cider vinegar.
Sixth Step: Mix
Gently mix all together, ensuring all ingredients are thoroughly blended with yogurt and vinegar.
Tips and Tricks:
- Pumpkin Seeds – could be swapped with hemp seeds, sliced almonds, or chopped nuts
- Cheese – shred your own as pre-shredded contains starches
- Broccoli – chopped cauliflower or shredded cabbage are a great addition
- Yogurt – can be swapped with sour cream or mayo
- Sweetener – could be added and is optional
- Vinegar – could be swapped with lemon or lime juice
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Can I make Keto Broccoli Salad with frozen Broccoli?
If you do not have fresh broccoli in your fridge, you can swap it with frozen broccoli to make a salad. Make sure the broccoli is fully thawed and dried.
You might experience a slightly softer texture with frozen broccoli.
Do I need to cook the broccoli for the broccoli salad?
You do not need to cook, blanch or shock your broccoli for the broccoli salad.
The texture might be slightly different, and the color will remain natural, a bit darker.
How do you store keto broccoli salad?
Simply stored in an airtight container or a Mason Jar in your fridge is the preferred way for storing.
How long does broccoli salad last?
Stored in the refrigerator, our keto broccoli salad lasts 3- 4 days. Not more, because of using fresh ingredients and blueberries.
Can you freeze broccoli salad?
You can freeze your broccoli salad in an airtight container or a mason jar.
Once ready to consume, it is best to take it out the night before and let it thaw naturally.
Make sure you give it a proper mix before serving, as yogurt and vinegar might cause a bit of separation.
What to serve with Keto Broccoli salad?
Even though this perfectly healthy broccoli cold salad is excellent on its own or can be served as a complete meal, you can use it as a part of your Meal Prep or a side for:
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Full Recipe with Print Out Option
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- 1 Broccoli - blanch for 2 minutes
- 1/2 or 1 Cup Bacon Bits
- 1 Chopped Onion
- 1/2 Cup Roasted Pumpkin Seeds / Hemp Seeds
- 1/2 Cup Shredded Cheddar Cheese
- 1/2 Cup Blueberries
- 1/2 Cup Yogurt
- 2 Tablespoons Apple Cider Vinegar(mayo, Sour Cream, Ranch Dressing)
- 1 Tablespoon Sweetener - optional
- Prepare all of the ingredients. Chop your onion, cut bacon, roast pumpkin seeds for the crunch, shred cheddar and wash blueberries. If you are not planning to blanch your broccoli, wash and cut it into florets.
- Take whole broccoli head and submerge into the boiling water for 3 minutes. Immediately take out and place into a big bowl filled with ice cubes and cold water.
- As all other ingredients are prepared, dry your broccoli thoroughly and cut it into small florets. Place into the bowl big enough so you can mix it all in.
- One by one, add all of the ingredients into the bowl.
- Lastly, add 2 Tablespoons of unfiltered apple cider vinegar.
- Gently mix all together, ensuring all ingredients are thoroughly blended with yogurt and vinegar.
- Pumpkin Seeds - could be swapped with hemp seeds, sliced almonds, or chopped nuts
- Cheese - shred your own as pre-shredded contains starches
- Broccoli - chopped cauliflower or shredded cabbage are a great addition
- Yogurt - can be swapped with sour cream or mayo
- Sweetener - could be added and is optional
- Vinegar - could be swapped with lemon or lime juice
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Serving Size1 Bowl
Amount Per Serving Calories 151Total Fat 10gCarbohydrates 6gFiber 1gProtein 8g
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