Low Carb Broccoli Bacon Salad

Low Carb Broccoli Bacon Salad

Low Carb Broccoli Bacon Salad

Broccoli and bacon go together like birds and a feather. This delicious Low Carb Broccoli Bacon Salad is always a crowd pleaser. It’s great for casual get togethers, family meals or served at a BBQ but is equally at home served at more formal occasions.

Raw or Fresh Broccoli

Easy to cook and throw together, Low Carb Broccoli Bacon Salad can also be made with raw brocco will also reduce the cooking time.  Alternatively blanch the broccoli quickly in boiling water to take away a little of the raw crunch. Made either way, this salad tastes fabulous.

Low Carb Broccoli Bacon Salad
Blanch your broccoli or leave it raw.
Ingredient Switches

Feel free to switch the crispy bacon with crispy pancetta. You can also use alternative nuts if you don’t have almonds on hand. Pepita seeds would be a great option to keep this recipe nut free. If you are a little averse to raw onion in salad you can also switch them out for diced spring onions. Pumpkin seeds or sunflower seeds taste brilliant in this recipe for Low Carb Broccoli Salad.

Salad Recipe Options

Don’t forget to check out some of the other wonderful salads that are on this website. Make sure you look at the meat free Healthy Broccoli Salad, for a lovely vegan, vegetarian and paleo broccoli salad. There are really lovely, simple to make recipes, such as Moroccan Chicken Salad , Asian Konjac Slaw, Asian Slaw, Cauliflower Tabouleh, Oven Roasted Pumpkin Haloumi Salad and a lovely Pumpkin Bean and Feta Salad. Just do a search for salad in the search bar as there are a lots more to choose from.

Low Carb Broccoli Bacon Salad

Low Carb Broccoli Bacon Salad

Prep Time: 15 minutes
Cook Time: 5 minutes
Course: Main, Main Course, Salad, Side Dish, Vegetable
Cuisine: Gluten Free, Paleo, Salad, Vegetables
Keywords: almonds, broccoli, broccoli salad, healthy fats, paleo
Servings: 10 side serves


  • 2 large heads of brocolli cut into small florets
  • cup slivered almonds or pepita seeds for nut free version
  • ½ cup finely chopped red onion -can be switched for spring onions if desired
  • ½ cup grated cheddar cheese
  • 100 gms diced crispy bacon or pancetta or to taste

Dressing Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar (ACV) or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic or ¼ teaspoon garlic powder
  • 1 teaspoon stevia blend or sweetener of choice
  • salt and pepper to taste


  • Combine the broccoli, onion, cheese, bacon and nuts in a large salad serving bowl.
  • Combine all of the dressing ingredients and whisk until well blended.
  • Pour the dressing over the salad and stir until all of the broccoli is lightly coated in the dressing.
  • Salad will will keep for 3 to 4 days in the fridge.

Recipe Notes

Use sweetener of choice such as coconut sugar or alternative. You can also adjust the amount of sweetener used if the dressing isn't sweet enough.
There is the option to blanch your broccoli in boiling water for about 3 minutes and then plunge into cold water and drain before adding, for a slightly softer texture.
Extra virgin olive oil (EVOO) can be used instead of mayonnaise although the dressing won't be as creamy. You could also use 1/2 mayonnaise and 1/2 EVOO.

Nutritional Information

Serving: 1serve | Calories: 317kcal | Carbohydrates: 3.4g | Protein: 6g | Fat: 21g | Fiber: 2.1g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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