Keto and Low-Carb Broccoli Salad Recipe

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Servings: 6

Ingredients:

1-2 heads fresh broccoli (do not use frozen!)
1/2 cup red onion, chopped
1/2 lb bacon (make sure it’s sugar-free)
2 1/2 tablespoons vinegar (apple cider vinegar works well)
1 cup mayonnaise (use a keto-friendly brand with no added sugars)
1-2 tablespoons powdered erythritol or your preferred keto sweetener, to taste
1 1/2 cups grated mozzarella cheese
Salt and pepper, to taste

Instructions:

Cook the bacon until crispy. You can do this by frying it in a pan or using pre-cooked bacon. Ensure it’s sugar-free, as some pre-cooked bacon may have added sugars. Once cooked, crumble it into pieces.

Chop up the broccoli into bite-sized pieces, including the tops and stems.

In a large bowl, mix the chopped broccoli, chopped red onions, crumbled bacon, and grated mozzarella cheese.

In a separate bowl, combine the vinegar, mayonnaise, and powdered erythritol (or your preferred keto sweetener). Adjust the sweetness to your liking. You can start with 1 tablespoon and add more if needed.

Pour the dressing over the broccoli mixture and toss everything together until well coated. Season with salt and pepper to taste.

Cover the salad and refrigerate it for at least a couple of hours or overnight for the best flavor. This salad is even better when made a day ahead.

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Nutrition Information (per serving):

Calories: ~390 kcal
Total Carbohydrates: ~8g
Dietary Fiber: ~3g
Net Carbohydrates: ~5g
Protein: ~13g
Fat: ~33g