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.