Seriously Good BLT Keto Coleslaw
Crisp bacon, hand-cut cabbage, tomatoes, and soft hard boiled eggs, in a creamy homemade dressing, this is seriously the best keto coleslaw! Everything you love about a BLT in a simple and delicious low carb side dish anyone can make.
BLT keto coleslaw is fully loaded and has just 4.7g net carbs!
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Seriously do it.
Why You Will Love This Slaw Recipe
- A creamy homemade coleslaw dressing that is super simple
- This summer salad will impress any crowd, BBQ, or picnic
- BLT Keto coleslaw requires very little cooking skill
What You Need to Know
Give me a “B” – Bacon!
You can cook the bacon however you like, but my preferred method is laid out on a foil lined baking sheet in the oven.
Bake at 400°F for about 20 minutes, drain off the fat (save that liquid gold for cooking later)
What you get is perfectly crispy melt in your mouth pieces of bacon.
Or cook it your other less good way if you want.
Give me an “L” Cabbage?
Gimme a “T” – Tomato!
Tomatoes are something a lot of people are scared of on low carb and keto diets, but you shouldn’t be. Yes they do have carbs. But unless that is causing you to lose control of your hunger and overeat on something else. It’s unlikely to cause you to gain weight and derail your diet.
No one ever got fat eating tomatoes.
10 – 15 grape tomatoes, quartered goes a long way in a coleslaw.
Use a very sharp knife to slice the tomatoes into quarters, a dull knife will just squish and mash them.
I’d Like to Buy a Vowel – an ‘E’
You can have an egg in a BLT right? Is that a BLTE? A BELT?
Hard boiled egg add a soft texture, and a rich flavour that contrasts the crunch of the cabbage and the salty, crispy, bacon perfectly.
Right after you put the bacon in the oven, you will want to get some water boiling for the eggs.
Everyone has secrets they use to make the perfect boiled eggs every time, I make them the exact same way my Mom taught me to.
How to make perfect, easy to peel, hard boiled eggs every time
How to cook perfect, easy to peel, hard boiled eggs every time step-by-step
- Bring plain tap water to a boil on the stove
- Don’t fill the pot to the top with water, otherwise the water level will rise and overflow when you add the eggs.
- Sometimes when I am in a hurry I fill the pot with hot water from the tap so it boils quicker.
- Once the water is boiling carefully place the eggs in the water
- Don’t just drop them or they may break. Slowly lowering them into boiling water with a spoon works well.
- Boil the eggs for 12 minutes.
- Immediately remove from heat, drain boiling water and replace with ice cold water
- I usually place the whole pot in the sink and run cold water over the eggs, if I can’t get the water cold enough I add ice.
- This step keeps the yolks bright and yellow and makes them super easy to peel. Most of the time the shells come off in a few large pieces.
This has worked every time for me for 20 years. Thanks mom!
Don't come in I'm dressing! - Making the dressing
Put all the ingredients together in a bowl and mix well. Mix the dressing in a separate bowl or mix the dressing in the salad bowl before adding the other coleslaw ingredients.
After the dressing is well combined, then lightly toss the slaw mixture in the dressing.
Easy BLT Keto Coleslaw Recipe
- Cutting board
- large knife
- Mixing bowl
- salad bowl
- egg slicer (optional)
- Baking sheet
- 7 cups cabbage shredded
- 6 strips bacon cooked, and crumbled/sliced
- 15 grape tomatoes sliced, quartered (any tomato works)
- 4 large hard boiled eggs sliced
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 2 teaspoons mustard
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder optional but recommended
- 4 tablespoon parsley finely chopped
- salt & pepper
- Lay the bacon out on a foil lined baking sheet and place in oven at 400°F [205°C] for 15-20 minutes until crispy and golden brown
- While the bacon is in the oven, fill a medium sized pot with water and bring to a boil over high heat. Once boiling carefully place eggs in water for 12 minutes, then immediately place eggs in ice cold water until cool
- To prepare dressing, add mayo, mustard, vinegar, lemon juice, garlic powder, parsley, salt and pepper, to a mixing bowl and combine well
- Shred cabbage with a knife or food processor as outlined in the post above. Crumble bacon, slice eggs with a knife or an egg slicer, and tomatoes and add to the bowl with the cabbage and toss to combine.
- Add desired amount of dressing and toss lightly. Any extra dressing can be stored in the fridge for later use as a dip or dressing.
- Serve as a side to your favourite low carb dinner recipe, as a crunchy snack, or at potlucks and picnics
- Store bought coleslaw dressing can be used in place of homemade dressing
- See post above for make ahead tips, you can make this days in advance
- This recipe can also be made in less than 15 minutes if bacon and eggs are cooked ahead of time
Leftovers and Storage
- Store covered in fridge for use within a week.
Make Ahead Tips
This is a great make ahead recipe, for potlucks, BBQs, and picnics.
If you would like to serve this fresh for a party, or picnic, pre boil the eggs, and cook the bacon ahead of time.
You could even prep all the produce and dressing, and combine everything quickly before you head out.