
This simple Keto Broccoli Salad is loaded with bacon, pine nuts, and a creamy, tangy dressing. It’s ideal for pot lucks and cookouts!
Did you know broccoli is a superfood, loaded with nutrients? Eat more of it by using it to make Broccoli Mash, roast it with parmesan or make delicious Broccoli Cheddar Soup.
Keto Broccoli Salad Ingredients

- 8 ounces of Bacon, sliced
- 1 pound of Broccoli, cut into florets
- 1/4 cup of Pine Nuts, toasted
- ½ Red Onion, diced
- ½ cup of Low Carb Mayonnaise
- 2 tablespoons of Apple Cider Vinegar
- ½ teaspoon of Salt
- ¼ teaspoon of White Pepper, ground
How to Make Keto Broccoli Salad

- Place the bacon in a nonstick frying pan over medium-high heat. Cook until crispy, and drain off the fat.
- In a large mixing bowl, add the broccoli, pine nuts, onion, and bacon. Toss together.
- In a small bowl, add the mayonnaise, vinegar, salt, and pepper, whisk together.
- Pour the dressing over the broccoli and gently toss.
- Serve.

Keto Broccoli Salad with Tangy Low-Carb Dressing
Ingredients
- 8 ounces Bacon sliced
- 1 pound Broccoli cut into florets
- 1/4 cup Pine Nuts toasted
- ½ Red Onion diced
- ½ cup Low Carb Mayonnaise
- 2 tablespoons Apple Cider Vinegar
- ½ teaspoon Salt
- ¼ teaspoon White Pepper ground
Instructions
- Place the bacon in a nonstick frying pan over medium high heat. Cook until crispy, and drain off the fat.
- In a large mixing bowl, add the broccoli, pine nuts, onion and bacon. Toss together.
- In a small bowl, add the mayonnaise, vinegar, salt and pepper, whisk together.
- Pour the dressing over the broccoli and gently toss.
- Serve.
Nutrition
This Keto Broccoli Salad recipe makes six side serves. One serving has 4g net carbs.
Store leftover Keto Broccoli Salad in the fridge for up to 3 days. It’s not suitable for freezing.

Want more Keto Salads, try our;
To make a larger batch of this Keto Broccoli Salad recipe adjust the servings above.