I love a good broccoli salad—crunchy, creamy, just a little sweet. But that dressing? It’s usually a sugar bomb hiding behind “healthy” vibes. I tested a few keto-friendly versions that ended up too vinegary or too thick (one even split in the fridge—gross). This one? Just right.
💡 Why This One Works So Well
We’re balancing acid, fat, and a touch of sweetness—without adding junk. The base is real mayo (not the “olive oil” one that’s 90% canola), a splash of apple cider vinegar, and a keto-friendly sweetener that doesn’t leave an aftertaste. It clings to the broccoli, doesn’t pool, and stays stable in the fridge.
🧾 What I Used (And Why It Worked)
- Avocado oil mayo (3/4 cup) – Real fat, zero added sugar. Creamy and stable. I don’t recommend Hellmann’s “olive oil” blend—it’s sneaky.
- Apple cider vinegar (1.5 tbsp) – Gives tang and balances the richness. You can sub white wine vinegar, but it’s sharper.
- Erythritol or allulose (2 tsp) – Just enough sweetness. I prefer powdered erythritol for no grit.
- Dijon mustard (1 tsp) – Adds depth and keeps the flavor from going flat.
- Salt (1/2 tsp) – Helps balance sweetness and bring out the veggies.
- Black pepper (to taste) – Optional, but I like a bit of kick.
🔁 Keto Swaps That Actually Work
| Want to Change It? | What to Use | What Changes |
|---|---|---|
| No erythritol? | Liquid stevia (4–5 drops) | Smoother, slightly herbal. Don’t overdo it. |
| No Dijon? | Yellow mustard | Less complex but still works. |
| Sweeter dressing? | Up to 1 tbsp sweetener | Go slow—too much can get weird. |
| Dairy boost? | Add 1 tbsp sour cream | Makes it richer—good if your mayo’s too thin. |
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dressing separated in fridge | Mayo wasn’t real or had too much water | Stick to full-fat, clean-label mayo |
| Gritty texture | Used granular sweetener | Use powdered erythritol or allulose |
| Too sharp | Too much vinegar | Keep it under 2 tbsp max—trust me |
👩🍳 How to Make It
- In a small bowl or jar, whisk together:
- 3/4 cup mayo
- 1.5 tbsp apple cider vinegar
- 2 tsp powdered erythritol
- 1 tsp Dijon mustard
- 1/2 tsp salt
- Black pepper to taste
- Taste and adjust. Want more tang? Add 1/2 tsp vinegar. More sweetness? Add 1/2 tsp sweetener.
- Let it chill 10–15 minutes before tossing into your salad—flavors settle and the texture thickens.
🧠 Keto Cooking Tricks That Help
- Powder your own sweetener: I blend erythritol for 15 seconds in a bullet blender. Grit be gone.
- Pre-mix and store: I triple this recipe and keep it in a jar—it lasts 5–7 days.
- Use this on more than broccoli: Slaw, grilled chicken, even deviled eggs.
🧊 Meal Prep Notes That Matter
- Fridge life: 5–7 days in a sealed jar. Stir before using.
- Freezer? Not worth it. Mayo separates after thawing.
- Macros? About 0.5g net carbs per 2 tbsp, depending on your mayo and sweetener brand.
❓ What I Googled Before Making This
Will this spike blood sugar?
→ Not if you use erythritol or allulose. I’ve tested post-meal readings—zero issues.
Is this dressing dairy-free?
→ Yes! Unless you add sour cream (optional).
Can I use Greek yogurt instead of mayo?
→ You can, but it adds carbs and changes the flavor. More tang, less fat.
Nutrition Facts
Per 2 Tbsp Serving
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Total Fat | 20g |
| • Saturated Fat | 2.5g |
| Cholesterol | 10mg |
| Sodium | 220mg |
| Total Carbs | 0.8g |
| • Fiber | 0g |
| • Net Carbs | ~0.5g |
| Sugars | 0g |
| Protein | 0g |
Check out More Recipes:
- Low Carb Keto Broccoli Salad
- Low Carb Keto Broccoli Salad With Bacon
- Low Carb Keto Broccoli Pepperoni Salad
- Low Carb Keto Salad Dressing
Low Carb Keto Broccoli Salad Dressing
Description
Creamy keto dressing for broccoli salad—low carb, tangy, and slightly sweet without sugar. Perfect for staying on track without sacrificing flavor.
Ingredients
Instructions
- Whisk all ingredients in a bowl or shake in a jar.
- Taste and adjust seasoning.
- Chill 10–15 mins before using.
Notes
- For best texture, use powdered erythritol or allulose—granular sweeteners can make the dressing gritty. This dressing stays fresh for up to 7 days in the fridge. Stir before using. Not freezer-friendly.
