I used to think broccoli salad was either too sweet (thanks, raisins and sugar-laden dressing) or too bland. Then I started playing with keto-friendly twists—cue crispy pepperoni, sharp cheddar, and a creamy, tangy dressing that doesn’t spike your blood sugar.
This version delivers serious flavor, perfect crunch, and macro-friendly satisfaction—without the carb crash.
💡 What Solves the “Low-Carb But Sad” Problem
Most broccoli salads rely on sugary dressings and carby add-ins like cranberries or sweet onions. This one skips the sugar but still packs bold flavor with:
- Crisped-up pepperoni (instead of bacon—trust me, it works)
- A mayo-based dressing with tang and punch (no erythritol weirdness)
- A little red onion and vinegar for bite
- Optional sunflower seeds for texture—low carb, high crunch
🧾 Ingredients That Kept It Keto
- Broccoli florets (4 cups, chopped small) – Low in carbs, high in fiber. Smaller pieces soak up more dressing and stay crunchier.
- Uncured pepperoni slices (½ cup, chopped) – High fat, zero carb. I crisp mine in a pan for extra flavor.
- Shredded sharp cheddar (¾ cup) – Fat and flavor bomb. Mild cheddar works, but sharp stands out.
- Red onion (2 tbsp, finely minced) – Just enough for zing without a carb overload (~1g net per serving).
- Mayonnaise (½ cup) – Your creamy base. Use avocado mayo if you want a cleaner oil.
- Apple cider vinegar (1 tbsp) – Cuts through the fat and keeps it from feeling heavy.
- Dijon mustard (1 tsp) – Adds zip without sugar.
- Garlic powder (½ tsp) – Subtle depth without chunks.
- Salt and pepper (to taste)
- Optional: roasted sunflower seeds (2 tbsp) – Adds crunch and fat without spiking carbs.
🔁 Keto Swaps That Actually Work
| Swap | Works? | Notes |
|---|---|---|
| Bacon instead of pepperoni | ✅ | Classic. Just drain it well. |
| Greek yogurt for mayo | ❌ | Higher carbs and weirdly tangy in this. |
| White vinegar for ACV | ✅ | Just a bit sharper—cut down by ½ tsp. |
| Pre-shredded cheese | ⚠️ | Fine, but has anti-caking agents—watch for hidden carbs. |
⚠️ What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Broccoli was too raw and harsh | Big florets don’t soak up dressing | Chop small and optionally blanch for 30 seconds |
| Dressing was too thick | Mayo overload without vinegar balance | Thin with ACV or a dash of warm water |
| Pepperoni was chewy | Not cooked | Pan-crisp it for better texture |
👩🍳 How to Make It (Step-by-Step)
- Prep broccoli – Chop into small bite-sized florets. Optional: blanch in boiling water for 30 seconds, then plunge into ice water. Drain well.
- Crisp the pepperoni – Pan-fry chopped slices on medium until edges curl and fat renders (about 3–5 minutes). Drain on paper towel.
- Make the dressing – Mix mayo, vinegar, Dijon, garlic powder, salt, and pepper in a small bowl until smooth.
- Assemble – In a large bowl, toss broccoli, cheddar, onion, pepperoni, and optional seeds.
- Add dressing – Pour over salad and mix well. Let sit at least 20 minutes in the fridge so flavors can marry.
- Serve – Cold or room temp. Even better the next day.
I portion this into 4 servings—each around 5g net carbs, depending on onion amount and mayo brand.
🧠 Keto Cooking Tricks That Help
- I crisp the pepperoni before chopping—it’s easier and less greasy.
- Letting it chill at least 20 mins makes a massive difference—raw broccoli softens slightly, and flavors settle.
- I pre-chop the broccoli and onion earlier in the week—just mix fresh when ready to eat.
🧊 How I Store and Track It
- Fridge: 3–4 days in an airtight container. Still crunchy by day 3 if broccoli was well-dried.
- Freezer? Nope. Mayo + raw veg = sad mush.
- Meal prep tip: Keep dressing separate if prepping more than a day ahead—combine just before eating.
❓ What I Googled Before Making This
Can I eat raw broccoli on keto?
Yes! It’s low in net carbs and high in fiber—but chopping it small or blanching helps with digestion.
Is pepperoni keto?
Most brands are, but double-check for hidden sugars or dextrose.
Do I have to use vinegar?
You need some acid to balance the fat. Lemon juice could work, but it changes the vibe.
Nutrition Facts
| Nutrition | Per Serving (¼ of recipe) | Full Recipe (All 4 servings) |
|---|---|---|
| Calories | 320 | 1,280 |
| Fat | 29g | 116g |
| Saturated Fat | 8g | 32g |
| Protein | 9g | 36g |
| Total Carbs | 7g | 28g |
| Fiber | 2g | 8g |
| Net Carbs | 5g | 20g |
Check out More Recipes:
- Low Carb Keto Crab Salad Recipe
- I Thought Cobb Salad Was Boring—Then I Keto’d It
- Low Carb Keto Steak Salad Recipe
- Low Carb Keto Italian Dressing (Sugar-Free)
Low Carb Keto Broccoli Pepperoni Salad
Description
Crunchy broccoli, crispy pepperoni, and creamy dressing come together in this bold, low-carb salad that’s keto-friendly, satisfying, and totally meal-prep approved.
Ingredients
Instructions
- Chop broccoli small. Blanch if desired. Drain well.
- Crisp pepperoni in pan; let cool.
- Mix mayo, vinegar, mustard, garlic powder, salt & pepper.
- Combine broccoli, cheddar, onion, pepperoni, seeds.
- Toss with dressing. Chill 20+ mins before serving.
Notes
- Crisp pepperoni before chopping for best texture.
- Let salad chill 20+ minutes before serving—flavors deepen.
- Keeps 3–4 days in fridge. Don’t freeze (mayo + raw veg = nope).
- Blanch broccoli for a softer bite if you don’t love raw crunch.
