Ingredients:
- 12 oz. bacon
- 1 1/2 lbs. broccoli florets
- 6 oz. finely chopped onion
- 8 oz. cheddar cheese
- 1 cup sour cream
- 4 Tbsp. Dijon mustard
- 3 Tbsp. keto honey substitute
- ½ tsp. sea salt
- 2 Tbsp. distilled white vinegar
- 2 Tbsp. Keto Chow Egg White Protein
- Ground black pepper to taste
Directions:
- To make the salad, cook bacon to desired crispiness. Let cool and then chop.
- Bring a pan of water to a boil. Separate broccoli into bite-sized pieces and boil for one minute. Transfer broccoli into cold water to prevent overcooking. Once cooled, return to the colander and drain.
- Cut the cheddar cheese into very small cubes.
- To make the dressing, place the sour cream, Dijon mustard, keto honey, sea salt, white vinegar, and Egg White Protein in a large bowl and whisk until completely mixed. Add ground black pepper as desired and stir.
- Add the chopped bacon, chopped onion, and cubed cheese and stir together. Cover and put in the fridge.
- Spread broccoli out on a clean kitchen towel and let dry for 30 minutes.
- Add in broccoli and gently fold together until well mixed.
- Serve on its own or with your favorite protein.
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Nutrition Facts
Keto Broccoli Salad
Serving Size
1 bowl (about 225 g.)
Amount per Serving
Calories
430.22
% Daily Value*
Fat
30.71
g
47
%
Saturated Fat
13.49
g
84
%
Trans Fat
0.57
g
Polyunsaturated Fat
3.42
g
Monounsaturated Fat
10.85
g
Cholesterol
87.13
mg
29
%
Sodium
1287.12
mg
56
%
Potassium
598.25
mg
17
%
Carbohydrates
14.74
g
5
%
Fiber
2.76
g
12
%
Sugar
3.92
g
4
%
Sugar Alcohol
3.39
g
Net Carbs
8.59
g
Protein
25.6
g
51
%
Vitamin A
163.5
IU
3
%
Vitamin C
78.14
mg
95
%
Calcium
285.91
mg
29
%
Iron
1.32
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
