The Ultimate Broccoli Salad [Low-carb, Keto, Sugar-free, Gluten-Free]
(The Ultimate) Lemon Pepper Broccoli Salad
Keto | Sugar-free | Gluten-Free | Nut-free | Grain-free
Forget about potato salad or coleslaw at your next BBQ, this is the most incredible summer side dish, and it just so happens to be Keto and Low Carb!
It’s also important to note that this side dish goes incredibly well with chicken, steak, salmon, or really any dinner. You can also make it days ahead (it only gets better in the fridge), so it is fantastic for meal prep, and is packed with healthy fats and nutrients.
Don’t miss this yummy treat!
Macros per Serving
(This recipe serves 6 people)
Calories: 459
Protein: 14.8 g
Fat: 41.9 g
Net Carbs: 4.1 g
INGREDIENTS:
1/4 cup - Sliced almonds
12 oz (1 package) bacon, cut into 1/2” (1cm) pieces
1 large head (1lb) - Broccoli, cut into very small florets
1 cup - Shredded cheddar
4 - Scallions, sliced
1 cup - Mayo
1.5 Tbsp - Lemon Pepper Seasoning
1/2 tsp - Black pepper
NOTES:
Of course, the almonds are optional, but HIGHLY recommended. To me, they really make the dish sing. If you do like almonds, consider doubling the amount to 1/2 cup for even more crunch and flavor.
Slicing the bacon into pieces BEFORE cooking it, helps make perfect crispy bacon bits, so it’s worth the extra step, though you can absolutely fry the bacon whole, then cut it up after if you’d prefer.
The lemon pepper seasoning really makes this dish special, and gives it a unique flavor, so don’t skip it. But make sure you look for a sugar-free version as some are sweetened with sugar. So just turn the label around and check those ingredients before buying it. If you decide to leave out the seasoning, season with sea salt to taste.
Don’t like mayo? Swap it for sour cream instead! Just taste afterward as it may need an extra pinch of salt.
Don’t eat pork? Take the bacon out, and instead add in 2 tsp of Smoked Paprika.
DIRECTIONS:
Start by toasting the almonds in either a dry pan on the stove or in the toaster oven. You want them to be a nice toasty golden brown, but keep your eye on them as they can burn very easily. Once toasted, set them aside to cool.
In the same pan, add the sliced bacon and cook over medium to medium-high heat until the bacon is perfectly crispy. Remove the bacon from the pan and set it aside. Pour the remaining bacon grease into a bowl to cool (do not throw it away!)
To a large mixing bowl, add the broccoli florets (I like them cut very small, but that’s up to you). Then add the sliced scallions, cheddar, mayo, and seasonings. Stir very well until everything is evenly coated. Lastly, stir in the bacon, almonds, and 2 to 4 Tbsp of the bacon grease (depending on how “bacon-y” you want it). Stir well.
I like to let it rest (and marinate) in the fridge before serving, but you can absolutely eat it right away. However, it get’s exponentially more delicious after a day or two in the fridge - just sayin’.
ENJOY!!!! Make sure to post to instagram if you make it! I’d love to see your beautiful dish. <3