1tablespoonplus 1 teaspoon monk fruit or sweetener of choice
1teaspoonsalt
¼teaspoongarlic
Fresh ground pepper -5-6 turns
Instructions
Soak broccoli for 2 minutes in cold water, drain, and rinse under running water. Spin dry with a salad spinner or dab dry with paper towels.
Cut broccoli crowns into bite-sized florets and add to a medium-sized mixing bowl. Top with onion, cheddar cheese, sunflower seeds, and pecans, and set aside.
In a small mixing bowl, add mayonnaise, sour cream, apple cider vinegar, water, monk fruit, salt, and garlic. Mix thoroughly.
Pour dressing on top of the broccoli mixture and mix till the ingredients are evenly coated with the dressing.
Refrigerate for a minimum of 1 hour, add bacon slices, and serve.
Notes
1. If you are not following a Keto diet, you can replace the monk fruit with regular sugar or honey. 2. When making this dish for those not on a Keto diet, I also like to add shredded carrots (2 cups), an apple, and dried cranberries (½ cup). 3. Bacon should be added just before serving to avoid getting soggy. 4. If you prefer not to eat raw broccoli, blanch the florets for 1-2 minutes or till fully cooked but still firm and crunchy. 5. Aside from broccoli florets, this salad has a plentiful amount of additional ingredients, if you prefer a larger