What could be better than this tangy broccoli salad with bacon, cheddar cheese, pumpkin seeds, and a tangy dressing? It’s a great salad or side dish, but since it requires no cooking, it’s also easy to prepare. Most people would never notice that this is low carb, so it’s a great recipe to bring when you need something to share!
There’s some erythritol in the dressing to replace the sugar found in many broccoli salad recipes. If you don’t like a sweeter dressing, then feel free to omit it entirely. If you’re not able to eat dairy, then you could also skip the cheese, and it would still be great. As you can see, this salad is versatile and can be easily changed to suit your tastes.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
2.5 pounds broccoli, cut into bite-size pieces
1/2 medium red onion, diced
1/2 cup pumpkin seeds
4 ounces cheddar cheese, cubed
3/4 cup mayonnaise
5 tablespoons erythritol
3 tablespoons apple cider vinegar
Salt and pepper, to taste
6 ounces cooked bacon, crumbled
This makes a total of 8 servings of Tangy Keto Broccoli Salad. Each serving comes out to be 386.75 Calories, 30.73g Fats, 8.33g Net Carbs, and 15.24g Protein.
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