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Easy Keto Broccoli Salad Recipe

This Easy Keto Broccoli Salad Recipe is a delicious blend of savory flavors and crunchy textures in a creamy dressing. It whips up fast and makes a perfect side dish or lunch!
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Servings 9 servings
Calories 225kcal
Author Faith


Creamy Dressing:

Broccoli Salad:

  • 6 cups broccoli florets (rinsed and patted dry)
  • 1/2 medium red onion (peeled and diced)
  • 4 ounces cheddar (shredded)
  • 3 slices beef bacon (cooked until crispy and crumbled)
  • 2 scallions (thinly sliced)
  • 3 tablespoons roasted salted pepitas (or sunflower seeds)


For the Creamy Dressing:

  • Whisk together all ingredients in a bowl.

For the Broccoli Salad:

  • Add the broccoli florets, diced red onion, shredded cheddar, and creamy dressing to a large bowl and stir to combine.
    Broccoli Salad Components Ready to Stir

To Serve:

  • Transfer the salad to a large serving bowl or platter. Top with the crumbled bacon, sliced scallion, and pepitas.
  • Serve.


  • Recipe Yield and Serving Size: This recipe makes about 6 cups of Broccoli Salad. Each serving is 2/3 cup, for a total of 9 servings.
  • Net Carbs: 4g per serving (2/3 cup)
  • Storage: Store this salad in an airtight container in the fridge for up to 3 days. Wait to top the salad with the bacon, scallion, and pepitas until right before serving.


Serving: 0.667cup | Calories: 225kcal | Carbohydrates: 6g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 397mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 55mg | Calcium: 126mg | Iron: 1mg