I’ve made a lot of broccoli salads in my keto years. Some were too sweet, some were mayo-swamps, and some just didn’t satisfy. This one? Hits the salty-sweet-crunchy trifecta—without kicking you out of ketosis or wrecking your macros.
It’s creamy (thanks, Greek yogurt), crunchy (hello bacon and sunflower seeds), and bright with a hit of vinegar and onion. No sugar, no bloating, no sad-mushy veggie bits.
💡 What Solves the “Low-Carb But Sad” Problem
Most classic broccoli salads rely on mayo and sugar. Problem is: too many carbs and too much heaviness. Here’s how we fix it:
- Plain Greek yogurt instead of mayo—still creamy, but higher in protein and way lighter.
- Stevia for that sweet note—without the blood sugar spike.
- Crispy bacon = salty crunch and fat that helps absorb broccoli’s fat-soluble vitamins.
- Sunflower seeds = texture, fiber, and healthy fats, no weird fillers.
You get all the satisfaction with none of the crash—or the food guilt.
🧾 Ingredients That Kept It Keto
- Broccoli (3 cups) – Fresh only. Crunch is everything. 1 cup = ~4g net carbs.
- Red onion (⅓ cup) – Sharp and flavorful. Use sparingly—adds bite without piling on carbs.
- Bacon (3 slices) – Go for sugar-free. I bake mine till crispy and crumble. Each slice adds fat and flavor.
- Sunflower seeds (2 tbsp) – Keeps things nutty and crunchy. Lower carb than dried cranberries or raisins.
- Plain Greek yogurt (½ cup) – Full-fat is best for texture and fat macros. Adds tang and protein.
- Apple cider vinegar (1 tbsp) – Brightens the whole bowl and balances the fat.
- Stevia (¼ tsp) – A tiny bit sweetens without carbs. Powdered or liquid—whatever you trust.
🔁 Keto Swaps That Actually Work
| Swap | How It Works (or Doesn’t) |
|---|---|
| Cauliflower for broccoli | Works! Just blanch it briefly or it gets chalky. |
| Turkey bacon | Lower fat, still crisp, but less richness. |
| Coconut yogurt | Watch the label. Many are loaded with hidden sugars. |
| Pumpkin seeds for sunflower | Totally fine. Adds a deeper nutty note. |
⚠️ Do not add raisins or cranberries unless you’re doing a carb cycle. They spike sugars fast.
⚠️ What I Got Wrong
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Broccoli turned soggy | Overmixed or overdressed | Use fresh florets and toss just before chilling |
| Salad tasted flat | Low-fat yogurt only | Use full-fat for better mouthfeel and flavor |
| Too sweet | Overdid stevia | Go light—just enough to balance the vinegar |
👩🍳 Step-by-Step: How to Make It
- Cook your bacon until crispy. Let it cool, then chop.
- Chop broccoli into small bite-size florets. The smaller, the better for even dressing.
- Slice red onion thin—this is about balance, not onion overload.
- Blend dressing: In a blender, combine Greek yogurt, vinegar, and stevia. Blend until smooth.
- Mix: Toss broccoli, onion, bacon in a bowl. Pour dressing over top and stir gently to coat.
- Top with sunflower seeds—wait to do this until just before serving if making ahead.
- Chill for at least 30 minutes. This step makes all the difference. The flavors need time to marry.
👉 I portion this into 6 servings (about ¾ cup each)—makes tracking macros stupidly easy.
🧠 Keto Cooking Tricks That Help
- I keep pre-cooked bacon in the fridge. Throw it on a pan for 2 minutes to re-crisp.
- I dry broccoli florets well after washing—excess moisture waters down the dressing.
- I mix the dressing separately, always. That way I can taste and tweak before it hits the salad.
🧊 How I Store and Track It
- Keeps 3 days in the fridge—airtight container is a must.
- Do not freeze. The yogurt breaks and the broccoli turns gross.
- After chilling, it sometimes thickens. Just give it a quick stir or add a splash of vinegar.
❓ Keto Cooking What-Ifs (Answered)
Q: Can I use mayo instead of Greek yogurt?
Yes, but then it’s not the lighter version—and you’ll want to adjust the acidity and sweetener. Use avocado mayo for best results.
Q: Will stevia spike my blood sugar?
Nope. Stevia is blood sugar-safe (unlike honey or maple syrup). Just don’t go overboard—it can get bitter.
Q: Can I prep this for meal prep lunches?
Absolutely. Just keep the sunflower seeds separate until serving, so they stay crunchy.
Nutrition Facts (Per Serving)
Serving Size: ~¾ cup
Yield: 6 servings
| Nutrient | Amount |
|---|---|
| Calories | 88 kcal |
| Total Fat | 7g |
| — Saturated Fat | 2g |
| — Monounsaturated Fat | 3g |
| — Polyunsaturated Fat | 2g |
| Cholesterol | 8mg |
| Sodium | 88mg |
| Potassium | 97mg |
| Total Carbohydrates | 3g |
| — Dietary Fiber | 1g |
| — Sugars | 1g |
| Net Carbs | 2g |
| Protein | 5g |
| Vitamin A | 541 IU |
| Vitamin C | 5 mg |
| Calcium | 49 mg |
| Iron | 1 mg |
Check out More Recipes:
- Low Carb Keto Broccoli Slaw Salad
- Low Carb Keto Chicken And Broccoli Salad
- Low Carb Keto Amish Broccoli Salad
- Low Carb Keto Broccoli Salad With Almonds
Low Carb Keto Broccoli Salad With Greek Yogurt
Description
Crunchy, creamy, and keto-friendly—this broccoli salad with Greek yogurt, bacon, and sunflower seeds is the perfect low-carb side with just 2g net carbs.
Ingredients
Instructions
- Cook bacon, cool, and chop.
- In a large bowl, combine broccoli, red onion, and bacon.
- Blend Greek yogurt, vinegar, and stevia until smooth.
- Pour dressing over salad and toss gently.
- Sprinkle with sunflower seeds just before serving.
- Chill for at least 30 minutes. Serve cold.
Notes
- Let chill at least 30 minutes for best flavor. Keeps up to 3 days in the fridge. Don’t freeze—yogurt base will separate.
