Directions 8 steps | 35 Minutes
In a large pot, bring an inch of salted water to a boil. While the water is coming up to a boil, lay the bacon in a large skillet and place it over medium-low heat.
When the water is boiling, place a steamer basket in the pot and add the broccoli. Cook, covered, 4 minutes, then remove the broccoli to a cutting board and roughly chop.
When the bacon starts to crisp, turn it and cook for a few more minutes, until crispy throughout. Remove to a paper towel lined plate to drain, then chop. Remove all but one tablespoon of the bacon fat from the pan.
Return the skillet with the bacon fat to medium-low heat and add the almonds. Cook, stirring constantly, until lightly browned. Keep stirring even after you turn off the heat, until the pan is cool enough that it is no longer browning the almonds.
In the bowl of a food processor, place the mayonnaise and crumbled blue cheese and blend until smooth. Season with salt and pepper to taste.
Once the broccoli has cooled to room temperature, add it to a large bowl. Add the chopped bacon, the toasted almonds, the blue cheese mayonnaise dressing and the dried cranberries.
Toss to coat and chill in the refrigerator until ready to serve.
- Many keto-friendly mayonnaises have a strong oily flavor, so make sure to taste the dressing. If it tastes excessively "mayonnaisey," add more salt and pepper.
- Make sure your dried cranberries are truly unsweetened, not just "no added sugar," as some brands use high-carb substitutes like apple juice to sweeten them.