Keto Broccoli Salad with Beef Bacon

Let’s talk about broccoli salad. It’s versatile. It’s fresh. And best of all, it’s satisfying without loading you up on carbs. This Keto Broccoli Salad with Beef Bacon hits all the right notes—creamy, crunchy, and packed with bold flavors. It’s the perfect side dish for a barbecue, a potluck, or even a quick lunch. Think crispy beef bacon, tangy cheddar, fresh broccoli, and a ranch-inspired dressing. Sounds good, right? Let’s dive in and see why this salad deserves a spot on your meal plan.

Quick Recipe Breakdown

Prep and Cook Time:

• Prep Time: 15 minutes
• Cook Time: 10 minutes (just for the bacon)
• Total Time: 25 minutes

Servings:

• Makes 6–8 servings—great for sharing or meal prep.
• Feeding a crowd? Double it. Smaller group? Cut it in half.

Skill Level:

• Beginner-friendly. Seriously, you got this.

Tools You’ll Need:

• A large mixing bowl
• A smaller bowl (for the dressing)
• Skillet for the bacon
• A sharp knife and cutting board

No skillet? No problem. Bake the bacon in the oven at 400°F for 15–20 minutes until crispy.

Ingredients You’ll Need

Salad:

• 8 cups broccoli florets (bite-sized pieces, about 2–3 heads)
• 6 oz. sharp cheddar cheese, diced
• ¼ cup red onion, finely diced
• ¼ cup sliced almonds
• 8 slices beef bacon, cooked and crumbled

Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp ranch seasoning mix
• 1 tsp white distilled vinegar

Swaps & Substitutions:

• No beef bacon? Use turkey or pork bacon. Vegetarian? Skip it and add some smoked paprika.
• Broccoli alternative: Cauliflower works too.
• Cheese options: Gouda or Monterey Jack are great substitutes.
• For nut-free diets: Use sunflower seeds instead of almonds.

How to Make it Step by Step

Step 1: Prep the Ingredients

Chop the broccoli into small florets, dice the red onion, and slice those almonds. Keep things bite-sized—it’s a salad, not a fork battle.

Optional but worth it? Blanch the broccoli for 30 seconds in boiling water and then dunk it in ice water. It’ll stay bright green and slightly tender.

Step 2: Cook the Bacon

Fry your beef bacon in a skillet until it’s super crispy. Let it cool on a paper towel-lined plate, then crumble it into small pieces.

Got a full skillet? Cook in batches. Crispy > crowded.

Step 3: Toss the Salad Base

In a big bowl, mix the broccoli, cheddar cubes, red onion, almonds, and bacon. Give it a gentle toss to combine.

Crunchy broccoli, creamy cheese, salty bacon? Perfect.

Step 4: Whip Up the Dressing

In a small bowl, whisk together mayo, sour cream, ranch seasoning, and vinegar. Give it a quick taste—too tangy? Add a pinch of mayo. Not tangy enough? A splash more vinegar.

Step 5: Combine and Serve

Pour the dressing over the salad and stir until everything’s coated. Serve right away if you like it crunchy, or let it chill in the fridge for an hour if you want the flavors to blend.

Tips & Fun Ways to Customize

Dietary Tweaks:

• Vegan version: Use vegan mayo, coconut yogurt for the sour cream, and skip the bacon.
• Gluten-free: Double-check your ranch seasoning mix—some have hidden gluten.

Want a spicy twist?

Toss in some diced jalapeños or a pinch of chili flakes.

Seasonal Add-Ons:

• Summer vibes? Add some cherry tomatoes.
• Winter comfort? Toss in roasted butternut squash.

Storing Leftovers

• Fridge life? About 4 days in an airtight container.
• Keep the bacon separate until serving—it stays crispier that way.
• Freezer? Not a great idea. Broccoli gets weird when frozen raw.

This salad is simple, satisfying, and loaded with flavor. Whether you’re meal-prepping for the week or whipping it up for a barbecue, you can’t go wrong. Every bite is crunchy, creamy, and oh-so-tasty. Give it a try—you might just find your new favorite keto dish!

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