Mac & cheese, lasagna, pot pie — all keto. Warm Up →
BBQ and keto go hand in hand. Smoked meats, grilled chicken, charred kebabs, and homemade sauces are all naturally low carb. These 26 recipes cover everything you need for a full BBQ spread, from the proteins to the sides to the sauces.
Chicken on the grill is my go-to for easy entertaining. Marinate, grill, serve. These five cover every flavor profile from Caribbean jerk to Hawaiian huli huli.
Lemon juice, Worcestershire, fresh oregano, and parsley whisked into a quick marinade. I toss the chicken in the fridge before work and grill it when I get home. My kids request this weekly all summer.
A sweet, smoky glaze made with brown sweetener, sugar-free ketchup, ginger, and soy sauce. I baste the thighs while they char on the grill and the caramelization is incredible. Hawaiian cookout flavor at home.
Caribbean heat from scotch bonnet peppers, allspice, green onions, and ginger blended into a thick marinade. Grill over medium heat and finish on indirect. Bold, spicy, and completely different from typical grilled chicken.
Five ingredients: avocado oil, lime juice, cilantro, garlic, and smoked paprika. Marinate for 30 minutes, grill for 12. Light and bright with real citrus punch. I use this marinade on everything from thighs to whole legs.
Leftover shredded chicken tossed in sugar-free BBQ sauce, piled on a crispy low-carb tortilla with cheddar and cilantro. Works on the grill, in the oven, or in the air fryer. A great way to use up chicken from earlier in the week.
Kebabs cook fast and look impressive. I thread everything from chicken to shrimp to bacon-wrapped vegetables.
Chicken, cherry tomatoes, and fresh mozzarella balls threaded on skewers with a balsamic drizzle. The mozzarella goes on after grilling so it softens without melting off. Italian caprese meets the grill.
Turmeric, crushed red pepper, garlic, and onion powder pressed into chicken strips before grilling. The spice blend has real Eastern flavor without being complicated. Quick to prep, quick to cook.
Asparagus spears bundled and wrapped in thin-cut bacon, then threaded on soaked skewers. The bacon crisps on the grill while the asparagus stays tender inside. Three ingredients and eight minutes.
Brussels sprouts halved, tossed in parmesan and olive oil, wrapped in bacon, and grilled on skewers. The parmesan oil caramelizes on the grill and gives them a nutty flavor. The way I get my kids to eat their vegetables.
Chipotle peppers in adobo, butter, garlic, and lemon juice make the firecracker marinade. Thread the shrimp on skewers and grill for 7 minutes. Sweet, smoky, spicy heat in every bite.
The heavy hitters. Steaks, burgers, pulled pork, and smoked meatloaf that takes BBQ to the next level.
Stone ground mustard, parsley, cilantro, and red wine vinegar marinade pressed into flank steak. Grill hot and fast, rest, slice thin against the grain. The best steak for feeding a crowd at a cookout.
Meatloaf smoked on the Traeger with a glaze that caramelizes in the low heat. Ground beef and pork mixed with pork panko and heavy cream for moisture. The smoky flavor is something you cannot replicate in the oven.
A full pork shoulder rubbed with paprika, ginger, garlic, and monk fruit, then smoked low and slow for eight hours. I make this once a month and eat pulled pork sandwiches all week. Worth the time investment.
Cheese stuffed inside the patty so it oozes when you bite in. I fold sharp cheddar between two thin patties, seal the edges, and sear in a screaming hot skillet. The cheese-stuffed burger that started a trend in our house.
Ground beef mixed with diced bacon and pork rinds, formed into meatballs, and glazed with a bourbon BBQ sauce. Air fry in 6 minutes or bake in the oven. My go-to appetizer for game day.
The extras that round out a BBQ. Jalapeno poppers, grilled pizza, and smoked cream cheese are crowd favorites.
Cream cheese stuffed jalapenos with a little smoky sausage inside, wrapped in bacon and baked until crispy. The cream cheese melts into the pepper and the bacon holds everything together. I bring these to every cookout.
Score a block of cream cheese, coat it in BBQ rub, and smoke it on the Traeger for two hours. It comes out golden, caramelized, and spreadable. Serve with low-carb crackers and watch it disappear.
Fat head dough grilled directly on the grate until charred and blistered. Top with brie, prosciutto, and toum pesto. The smoky char is something the oven can never match. A summertime staple at our house.
Zucchini, sweet peppers, squash, and cherry tomatoes grilled on the Traeger with a red wine vinaigrette. The smoke adds depth that regular grilling misses. I make a big batch and serve it alongside everything.
Asparagus tossed with olive oil and lemon, wrapped in a foil packet, and grilled for 10 minutes. Perfectly tender every time and zero cleanup. The easiest side dish I make on grill night.
Thick-cut bacon laid directly on grill grates over medium heat. The charcoal smoke flavor transforms regular bacon into something you won't stop eating. Zero cleanup if you use a grill mat.
Good BBQ sauce and a solid marinade are all you need. I keep both in the fridge all summer.
Apple cider vinegar, tomato sauce, sugar-free ketchup, and smoked paprika simmered together for 5 minutes. Tangy, sweet, smoky, and ready in less time than it takes to heat the grill. I keep a jar in the fridge all summer.
Avocado oil, lime juice, cilantro, garlic, and smoked paprika. Five ingredients, no cooking. I mix up a batch on Sunday and use it to marinate chicken, shrimp, and steak throughout the week.
Ground beef patties crumbled over shredded iceberg with pickles, red onion, tomato, and a homemade thousand island dressing. All the Big Mac flavors without the bun. I make this after grilling burgers when I want something lighter.
Grilled chicken thighs sliced and layered over crisp romaine with shredded parmesan and Caesar dressing. A squeeze of lemon at the end brightens everything. Protein-packed and filling enough to be the whole meal.
Par-cook the bacon first so it crisps evenly on the grill. Wrap each jumbo shrimp, thread on skewers, and grill for 7 minutes. The sriracha mayo dip is just mayo and sriracha stirred together. Simple, crowd-pleasing surf.