This easy low carb broccoli salad with bacon delivers great crunch and flavor. This version is easy, totally customizable and perfect for any low carb ketogenic diet.
This raw broccoli salad has been around forever. I think the first time I had it was for my engagement party 20 years ago, which my mother so graciously hosted at home. It was a very small affair with only family and a close friend in attendance. Hey, East Coast Family, we all miss you!
The traditional version of this easy, low carb broccoli salad with bacon calls for raisins, but we enjoy subbing cranberries. The dressing calls for sugar, but we find that by subbing erythritol, xylitol or stevia, we get the same great sweetenss for less carbs. And, because this recipe is dairy-free, I know this is something my daughter can have. Toppings are always fun and we add toasted sesame seeds, toasted sunflower seeds or pumpkin seeds or even toasted nuts, for a crunch factor.
This is one of my go-to salads in the Summer because it goes with most mains. Also, my kids like broccoli and are guaranteed to eat it. This recipe makes a lot, but we eat it with our lunches and dinner and I have been know to have it for breakfast, too. My friends can always count on me to bring this easy, low carb broccoli salad with bacon to all of our gatherings. Why? Well, it’s my favorite!
Do you have a favorite version on this salad? How do you make it yours?
This amazing Low Carb Broccoli Salad with Bacon is 2 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
This Low Carb Bacon Broccoli Salad delivers great crunch and flavor. This version with sesame oil is low carb and dairy-free, but totally customizable.
- 1 pound broccoli florets about two big heads and stalks cut and trimmed
- 1/4 pound bacon
- 1/2 bunch green onion
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 3 tablespoons Swerve or powdered erythritol or stevia glycerite to taste
- 1 teaspoon sesame oil
- 1/4 cup dried cranberries (optional but included in nutritional info.)
- Cook and crumble the bacon.
- Trim and cut broccoli into bit sized pieces.
- Slice the scallions.
- Mix the ingredients for the dressing.
Assemble before serving and garnish with your favorite topping. Makes 8 cups with 1 cup per serving.
Annette says
How many net carbs per serving?
Kim says
Hi Annette. It’s two carbs per serving. I always post the net carbs above the recipe card (most recently in purple text). -Kim
Laura says
Yummy. Thank you for sharing your recipe it’s delicious. The dressing I use is olive oil a package of stevia balsamic vinegar and apple cider. It’s a non-dairy option. I wait until just before I serve it and I add 1 cup of cutting half seedless red grapes, toasted sunflower seeds and almond slices toasted, I like to have a couple cups of cherry tomatoes on the side for anybody that wants to add them. I also make available acai condiment dressing of yogurt that has lemon curd and lemon zest mixed in it. Great for just dipping your fork into and then going in for the salad. Pretty diabetic friendly is I’m a type 2. That’s the only reason that I omit the mayonnaise. Names of four cups of broccoli heads cut up diced.
Kim says
Great! Thanks for sharing your version, Laura.
Cynthia says
I love brocoli. I have a question, what is the size serving? A cup?
Thank you, love your recipies
Kim says
Hi Cynthia. I don’t remember the serving size, but I am making this recipe tomorrow. I’ll reply again when I have. -Kim
Kim says
Hi Cynthia. I updated the recipe. I always make it for a crowd, but I changed the quantities to better suit a family. The serving size is 1 cup. I cut my broccoli florets into smaller sized pieces and included a little of the stem part, too. I used 3 medium-large sized crowns. I double checked the quantities as I made it this morning and made adjustments. I never use all of the dressing, but others do. Any leftover dressing I use in a regular salad. Enjoy. -Kim
Patti says
I use equal parts of broccoli and cauliflower! Some shredded sharp cheddar cheese adds a little tang, too!
Kim says
I like your tweak, Patti. Thanks for sharing. -Kim
Joyce says
I made the bacon and broccoli salad for a cook out to make sure I had something diabetic friendly. I was so surprised the family loved it. My daughter’s neighbor asked if he could take some home. He lives by himself so I let him take the rest of it. My daughter was shocked cause he never asks if he could take anything home. That made my day and no body new it was diabetic. Thanks for the recipe it’s a keeper
Kim says
Fantastic, Joyce. I’m glad it was a hit! Thanks for leaving a comment and letting me know! Have a great day! -Kim
Cici says
I used to make this salad w the raisins & sugar all the time! When I’d bring it to a party people would look at me like I was crazy & I’d say close your eyes and eat it! If course they loved it! It was awesome! I never thought of subbing cranberries for the raisins- will definitely be doing that soon! I also quickly blanch my broccoli to keep it green. So much prettier that way! Thanks for returning this recipe to my repertoire!!
Kim says
Hi Cici. It’s always a popular salad. I like how you blanched the broccoli to green it up. I’m sure that it took the edge off the hardness of the broccoli, too. Nice! Thanks so much for leaving a comment. Have a nice day. -Kim
Linda @ thefitty says
Oh my gosh, swerve and mayonnaise? I need to try that. 🙂
Kim says
Hahaha. Thanks Linda! It’s a great salad. Sweeten it up how you like! Have a great weekend. -Kim
Diane says
Hi Sarah. This looks amazing. I noticed in your notes you mentioned using cranberries. I don’t see them in the recipe. I found some low sugar sweetened ones, and am making this today, so will make a guess. Anyway, thanks for the recipe!
Kim says
Hi Diane. I used to put raisins and cranberries in my salad. I still do sometimes for the kids. The recipe calls for 1/4 cup, but 2 tablespoons is great, too. -Kim
Diane says
What is the measure of one serving?
Kim says
Hi Diane, great question. It depends entirely on how big the pieces or broccoli are. I didn’t measure in a measuring cup when I shared the recipe, but about a 1/3-1/2 of a cup? It makes about 4 cups (going on memory here as I tend to make it in the Summer). I hope this helps. -Kim
Jessica says
This broccoli salad looks delicious! My husband and I have transitioned to eating more of a keto diet. We are taking diary and gluten issues into consideration as well. It’s exciting to find recipes to accommodate all three.
Kim says
Hello Jessica! Thank you. I hope you both find success with the change and resolve your gluten and dairy issues. Take care! -Kim
Robin @thebakingexchange says
I just made this for my family. My toddler Maria at the broccoli and bacon. She won’t always eat broccoli so I think we’ll be making it again… 🙂
Kim says
Hi Robin! It’s such an easy recipe, right? I love that you can change it up and yours – or more palatable for kids. I’m glad Maria like it. Thanks for taking the time to leave a comment and have a great weekend! -Kim
Gingi Freeman says
That looks SO GOOD!!! Yum!!!
Kim says
Thanks Gingi! Hope you and the new baby are doing well. -Kim
Sarah says
How lucky that your kids love broccoli! This looks so delicious 🙂 I don’t have kids, but may need to make it for myself 😉
Kim says
Hi Sarah. Thanks. You’re right, I AM lucky that my kids are good eaters. Thanks for your compliment. 🙂 I just saw your recipe for tomato soup and was floored by it’s decadence. Wow! Thanks for stopping by. -Kim
Oriana @Mommyhood's Diary says
It looks delicious!! In my opinion bacon makes everything better. My kids also love broccoli so I need to try this soon. Pinning!
Kim says
Oriana – I know what you mean! I HEART bacon. The great thing about this salad is that you can put as much of your favorite ingredient in it and it always tastes great! I hope your kids love it as much as mine do! Thanks for a great comment! -Kim