Picture this: sizzling, flavorful keto meals hot off your Blackstone grill, ready in minutes. Whether you’re craving quick weeknight dinners, summer cookout favorites, or satisfying comfort food without the carbs, we’ve got you covered. Dive into these 31 delicious recipes that make low-carb living easy and exciting—your grill is about to become your new best friend!
Blackstone Grilled Keto Garlic Butter Steak
While the sizzle of a perfectly seared steak is a universal pleasure, this Blackstone Grilled Keto Garlic Butter Steak elevates the experience with a rich, aromatic garlic butter that transforms a simple cut into a restaurant-worthy, low-carb feast. The high heat of the griddle creates a magnificent crust, locking in succulent juices for a result that is both impressively simple and deeply satisfying.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A couple of nice, thick ribeye steaks (about 1 inch thick each)
– A good glug of avocado oil (about 2 tbsp)
– A generous pinch of kosher salt and a few cracks of black pepper
– A whole stick of unsalted butter (½ cup)
– A whole head of garlic, cloves peeled and minced
– A small handful of fresh parsley, chopped
Instructions
1. Pat your ribeye steaks completely dry with paper towels—this is key for a good sear.
2. Season both sides of the steaks liberally with kosher salt and black pepper, then let them sit at room temperature for about 10 minutes.
3. While the steaks rest, preheat your Blackstone griddle to high heat, around 450°F to 500°F.
4. Add the avocado oil to the hot griddle and let it shimmer for 30 seconds.
5. Carefully place the steaks on the griddle and cook, undisturbed, for 4-5 minutes to develop a deep brown crust.
6. Flip the steaks and cook for another 4-5 minutes for medium-rare (130°F internal temperature). For a perfect check, use an instant-read thermometer.
7. Transfer the cooked steaks to a plate, tent loosely with foil, and let them rest for 5 full minutes.
8. Reduce the griddle heat to medium-low and add the stick of butter.
9. Once the butter is melted and foaming, add the minced garlic and cook, stirring constantly, for 1-2 minutes until fragrant but not browned.
10. Remove the garlic butter from the heat and stir in the chopped parsley.
11. Slice the rested steaks against the grain and drizzle generously with the warm garlic butter sauce.
Velvety and rich, the garlic butter sauce seeps into every tender slice, complementing the steak’s robust, charred crust. For a complete keto plate, serve alongside crisp roasted asparagus or a simple arugula salad to cut through the decadent richness.
Keto Blackstone Zucchini Fritters
These golden, crisp-edged fritters transform humble zucchini into a sophisticated low-carb delight, perfect for a light lunch or elegant appetizer. Crafted on the Blackstone griddle, they achieve a beautifully caramelized exterior while staying tender within, offering a satisfying crunch that belies their virtuous ingredients. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of medium zucchinis, grated (about 2 cups packed)
– A quarter cup of almond flour
– One large egg, lightly beaten
– A couple of tablespoons of grated Parmesan cheese
– A small clove of garlic, minced
– A tablespoon of finely chopped fresh dill
– A splash of avocado oil for the griddle
– A pinch of salt and black pepper
Instructions
1. Place the grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible—this prevents soggy fritters.
2. In a medium bowl, combine the squeezed zucchini, almond flour, beaten egg, Parmesan, minced garlic, and chopped dill.
3. Season the mixture with a generous pinch of salt and a few cracks of black pepper, then stir until everything is evenly incorporated.
4. Preheat your Blackstone griddle to medium-high heat, about 375°F, and lightly coat the surface with a splash of avocado oil.
5. Scoop about 2 tablespoons of the zucchini mixture per fritter onto the hot griddle, gently flattening each into a ½-inch thick patty with the back of a spoon.
6. Cook the fritters for 4-5 minutes on the first side, until the edges are set and the bottoms are deeply golden brown.
7. Carefully flip each fritter using a thin spatula and cook for an additional 3-4 minutes on the second side until crisp and cooked through.
8. Transfer the finished fritters to a wire rack set over a baking sheet to keep them crisp while you cook the remaining batter.
Keto Blackstone Zucchini Fritters emerge with a delightful contrast: a shatteringly crisp, lacy exterior gives way to a soft, savory interior flecked with fresh dill and garlic. Their rich, nutty flavor from the almond flour and Parmesan pairs beautifully with a dollop of cool sour cream or a bright lemon-herb aioli. For a stunning presentation, stack them high on a platter garnished with microgreens and serve immediately while hot.
Blackstone Keto-Friendly Chicken Fajitas
Savor the sizzle of perfectly seared chicken and vibrant peppers, a low-carb twist on a Tex-Mex classic that brings restaurant-quality flair to your backyard griddle. This Blackstone keto-friendly fajita recipe transforms simple ingredients into a colorful, protein-packed meal that’s as satisfying to prepare as it is to devour, with smoky char and zesty marinade creating layers of flavor in every bite.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 pounds of boneless, skinless chicken breasts, sliced into thin strips
– A couple of bell peppers (one red and one green), sliced into strips
– One large yellow onion, thinly sliced
– 3 tablespoons of olive oil
– 2 tablespoons of fresh lime juice
– 2 cloves of garlic, minced
– 1 teaspoon of chili powder
– 1/2 teaspoon of ground cumin
– A pinch of salt and black pepper
– A splash of water (about 1/4 cup)
– Optional: a handful of fresh cilantro for garnish
Instructions
1. In a large bowl, combine the chicken strips with 2 tablespoons of olive oil, lime juice, minced garlic, chili powder, cumin, salt, and black pepper, tossing to coat evenly and marinate for 10 minutes at room temperature to enhance flavor absorption.
2. Preheat your Blackstone griddle to medium-high heat, around 400°F, ensuring it’s evenly heated by sprinkling a few drops of water—they should sizzle and evaporate quickly.
3. Add the remaining 1 tablespoon of olive oil to the griddle, then spread the marinated chicken in a single layer, cooking for 5-6 minutes until golden brown and cooked through, flipping halfway with tongs for even searing.
4. Push the cooked chicken to one side of the griddle, then add the sliced bell peppers and onion to the empty space, cooking for 4-5 minutes until tender-crisp and slightly charred, stirring occasionally to prevent burning.
5. Combine the chicken and vegetables on the griddle, pour in the splash of water, and stir for 1 minute to deglaze and create a light sauce, scraping up any browned bits for added depth.
6. Remove from heat and garnish with fresh cilantro if desired. Tip: For extra crispiness, avoid overcrowding the griddle—cook in batches if needed.
7. Serve immediately while hot. Tip: Warm low-carb tortillas on the griddle for 30 seconds per side for a traditional touch without the carbs.
The chicken emerges juicy with a smoky crust, while the peppers and onion retain a pleasant crunch, their sweetness balancing the spicy marinade. Try piling these fajitas over a bed of cauliflower rice or stuffing them into lettuce wraps for a refreshing, keto-compliant twist that delights the senses.
Grilled Blackstone Avocado Shrimp Skewers
Vibrant and sophisticated, these Grilled Blackstone Avocado Shrimp Skewers transform simple ingredients into an elegant feast. The smoky char from the Blackstone griddle perfectly complements the creamy avocado and succulent shrimp, creating a dish that’s both visually stunning and delightfully flavorful. Ideal for entertaining or a special weeknight dinner, this recipe promises to impress with minimal effort.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– A pound of large shrimp, peeled and deveined
– A couple of ripe avocados, cut into 1-inch chunks
– A splash of olive oil (about 2 tablespoons)
– A generous squeeze of fresh lime juice (from 2 limes)
– A teaspoon of smoked paprika
– A pinch of salt and a few cracks of black pepper
– A handful of fresh cilantro, chopped
– A couple of wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
2. In a medium bowl, combine the shrimp, avocado chunks, olive oil, lime juice, smoked paprika, salt, and black pepper; toss gently to coat evenly.
3. Thread the shrimp and avocado alternately onto the soaked skewers, starting and ending with shrimp for stability.
4. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes until it’s hot and sizzling.
5. Place the skewers on the griddle in a single layer, cooking for 3-4 minutes per side until the shrimp turn pink and opaque and the avocado develops light grill marks.
6. Remove the skewers from the griddle and let them rest for 2 minutes to allow the juices to redistribute.
7. Sprinkle the chopped cilantro over the skewers just before serving for a fresh, herbal finish.
You’ll love the contrast of the tender, smoky shrimp against the buttery avocado, with a zesty lime kick that brightens every bite. For a creative twist, serve these skewers over a bed of cilantro-lime rice or alongside a crisp salad to soak up the delicious juices.
Keto Blackstone Cheesy Cauliflower Rice
Fusing the comforting essence of classic fried rice with a modern, low-carb sensibility, this Keto Blackstone Cheesy Cauliflower Rice transforms humble ingredients into a dish of remarkable satisfaction. Its golden, slightly crisp exterior gives way to a creamy, cheesy interior, making it an ideal centerpiece for a weeknight dinner or a standout side at your next gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– A 16-ounce bag of riced cauliflower, or about 4 cups if you’re ricing it fresh
– A couple of tablespoons of avocado oil
– A splash of soy sauce or coconut aminos
– A generous half cup of shredded cheddar cheese
– A quarter cup of grated Parmesan cheese
– Two large eggs, lightly beaten
– Two sliced green onions
– A pinch of salt and black pepper
Instructions
1. Preheat your Blackstone griddle or a large skillet over medium-high heat until it reaches about 375°F, which should take 3–5 minutes; a well-heated surface ensures the cauliflower rice gets nicely browned without steaming.
2. Drizzle the avocado oil evenly across the hot surface, then immediately add the riced cauliflower in a single layer, spreading it out to maximize contact.
3. Cook the cauliflower undisturbed for 4–5 minutes until it develops a light golden color on the bottom, then use a spatula to flip and stir, continuing to cook for another 3–4 minutes until tender and slightly crisp.
4. Push the cauliflower to one side of the griddle, then pour the beaten eggs onto the empty space and scramble them for about 1–2 minutes until fully set but still soft.
5. Mix the scrambled eggs into the cauliflower, then drizzle the soy sauce or coconut aminos evenly over everything, stirring to coat thoroughly for about 30 seconds.
6. Sprinkle the cheddar and Parmesan cheeses over the mixture, then reduce the heat to medium-low and cover with a lid or aluminum foil for 2–3 minutes until the cheese is fully melted and bubbly.
7. Remove from heat, fold in the sliced green onions, and season with a pinch of salt and black pepper, tasting to adjust if needed—adding the green onions off-heat preserves their fresh crunch and vibrant color.
Subtly crisp from the griddle and luxuriously creamy from the melted cheeses, this dish offers a rich, savory flavor with a satisfying texture that rivals traditional rice. Serve it straight from the griddle for a warm, family-style presentation, or top it with a fried egg or grilled shrimp to elevate it into a complete meal.
Blackstone Keto Lemon Herb Salmon
Fragrant and flaky, this Blackstone Keto Lemon Herb Salmon transforms a simple fillet into a restaurant-worthy meal with minimal effort. The high heat of the griddle creates a beautifully crisp exterior while locking in the salmon’s natural moisture, and a bright, herbaceous marinade infuses every bite with vibrant flavor. It’s an elegant, low-carb dish that feels indulgent yet aligns perfectly with a health-conscious lifestyle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Four 6-ounce salmon fillets, skin-on or skinless
– A generous 1/4 cup of extra virgin olive oil
– The zest and juice from one large lemon
– A couple of minced garlic cloves
– A handful of fresh dill, finely chopped
– A handful of fresh parsley, finely chopped
– A teaspoon of dried oregano
– A good pinch of kosher salt
– A good pinch of freshly cracked black pepper
Instructions
1. In a medium bowl, whisk together 1/4 cup of olive oil, the zest and juice of one lemon, two minced garlic cloves, the chopped dill, chopped parsley, 1 teaspoon of dried oregano, a pinch of kosher salt, and a pinch of black pepper to create the marinade.
2. Place four 6-ounce salmon fillets in a shallow dish or a large resealable bag.
3. Pour the prepared marinade over the salmon fillets, ensuring they are fully coated.
4. Let the salmon marinate at room temperature for 15 minutes to allow the flavors to penetrate. (Tip: Marinating at room temperature, rather than chilled, helps the fish cook more evenly on the griddle.)
5. While the salmon marinates, preheat your Blackstone griddle to medium-high heat, approximately 400°F.
6. Once the griddle is hot, carefully place the marinated salmon fillets onto the surface, skin-side down if they have skin.
7. Cook the salmon for 4-5 minutes without moving it to develop a golden, crisp crust.
8. Using a spatula, gently flip each fillet and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork. (Tip: For optimal crispness, avoid overcrowding the griddle, which can cause steaming.)
9. Transfer the cooked salmon to a serving platter.
10. Spoon any remaining marinade from the dish over the hot fillets for an extra burst of flavor. (Tip: Let the salmon rest for 2-3 minutes after cooking to allow the juices to redistribute, ensuring a moist result.)
Buttery and tender, the salmon flakes apart with a satisfying crispness from the griddle’s sear. The lemon and fresh herbs provide a bright, aromatic counterpoint to the rich fish, making it a versatile centerpiece. Serve it over a bed of cauliflower rice for a complete keto meal, or alongside roasted asparagus for a simple, elegant dinner.
Grilled Keto-Friendly Stuffed Bell Peppers
Delightfully vibrant and satisfying, these grilled keto-friendly stuffed bell peppers transform a classic comfort dish into a low-carb masterpiece. With a smoky char from the grill and a rich, savory filling, they offer a perfect balance of textures and flavors that will impress even the most discerning palates. Ideal for summer gatherings or a wholesome weeknight dinner, this recipe proves that healthy eating can be both elegant and deeply flavorful.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large bell peppers (any color you like)
– A pound of ground beef (85% lean works great)
– Half a cup of shredded cheddar cheese
– A quarter cup of heavy cream
– A couple of tablespoons of olive oil
– A splash of Worcestershire sauce
– A teaspoon of smoked paprika
– A pinch of salt and black pepper
Instructions
1. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and brush the outsides with a tablespoon of olive oil for a nice char.
3. In a skillet over medium heat, cook the ground beef until browned, about 8-10 minutes, breaking it into small crumbles with a spatula.
4. Drain any excess fat from the skillet, then stir in the heavy cream, Worcestershire sauce, smoked paprika, salt, and black pepper, cooking for 2 more minutes until well combined.
5. Tip: Let the filling cool slightly before stuffing to make it easier to handle and prevent the peppers from becoming soggy.
6. Spoon the beef mixture evenly into the bell peppers, packing it gently but not too tightly to allow for even cooking.
7. Top each stuffed pepper with shredded cheddar cheese, pressing it lightly into the filling so it melts beautifully.
8. Place the peppers directly on the grill grates, cover, and cook for 15-20 minutes, until the peppers are tender with slight grill marks and the cheese is bubbly and golden.
9. Tip: Rotate the peppers halfway through grilling to ensure an even char and prevent burning on one side.
10. Remove from the grill and let rest for 5 minutes before serving to allow the flavors to meld and make them easier to handle.
11. Tip: For extra smokiness, add a few wood chips to your grill, but avoid over-smoking as it can overpower the delicate pepper flavors.
Resulting in a dish with a tender-crisp pepper shell and a juicy, savory filling, these grilled stuffed peppers offer a delightful contrast of textures. Rich and smoky from the grill, they pair wonderfully with a fresh side salad or a dollop of sour cream for added creaminess. For a creative twist, try drizzling with a balsamic reduction or serving alongside grilled zucchini slices to enhance the keto-friendly appeal.
Blackstone Keto Sausage and Pepper Skillet
Kickstart your keto journey with this vibrant, one-pan wonder that transforms humble ingredients into a symphony of savory flavors. Perfectly seared sausage mingles with sweet bell peppers and onions on the sizzling griddle, creating a low-carb feast that’s as effortless as it is elegant. This skillet meal proves that simplicity, when executed with care, yields extraordinary results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– A pound of your favorite keto-friendly smoked sausage, sliced into half-inch coins
– A couple of bell peppers (I like one red and one green for color), cored and sliced into strips
– One large yellow onion, thinly sliced
– A couple of tablespoons of avocado oil or another high-heat oil
– A generous pinch of kosher salt
– A few cracks of freshly ground black pepper
– A teaspoon of dried Italian seasoning
– A splash of chicken broth or water to deglaze the pan
Instructions
1. Preheat your Blackstone griddle or a large cast-iron skillet over medium-high heat until it’s visibly hot, about 5 minutes.
2. Drizzle the avocado oil evenly across the cooking surface.
3. Arrange the sausage coins in a single layer, leaving space between them to ensure proper browning. Sear for 3–4 minutes per side until deeply caramelized and crisp. Tip: Avoid moving the sausage too soon to develop a flavorful crust.
4. Transfer the seared sausage to a clean plate using tongs.
5. Add the sliced bell peppers and onion to the hot griddle, spreading them out in an even layer. Season immediately with the kosher salt, black pepper, and Italian seasoning.
6. Cook the vegetables, stirring only occasionally, for 8–10 minutes until they are tender and charred at the edges. Tip: Let them sit undisturbed for a minute or two between stirs to achieve those desirable grill marks.
7. Return the sausage to the griddle, nestling it among the peppers and onions.
8. Pour in the splash of chicken broth, scraping up any browned bits from the surface with a spatula. Tip: This deglazing step incorporates all the flavorful fond into the dish.
9. Toss everything together and cook for an additional 2 minutes until heated through and the liquid has mostly evaporated.
10. Remove the skillet from the heat.
Relish the contrast of juicy, snappy sausage against the tender, sweet vegetables, all united by a smoky, herb-infused essence. Serve it straight from the griddle for a rustic presentation, or spoon it over a bed of cauliflower rice to soak up every last bit of savory jus. This dish’s vibrant colors and robust aroma make it a centerpiece that’s as pleasing to the eye as it is to the palate.
Keto Blackstone Seared Pork Chops
Elevating the humble pork chop to new heights, this keto-friendly recipe transforms simple ingredients into a restaurant-worthy meal with minimal fuss. Seared to perfection on a Blackstone griddle, these chops develop a beautifully caramelized crust while staying incredibly juicy inside, making them an ideal centerpiece for any low-carb gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Four boneless pork chops, about 1-inch thick
– A generous drizzle of avocado oil
– A couple of tablespoons of unsalted butter
– A few cloves of garlic, smashed
– A couple of sprigs of fresh rosemary
– A good pinch of kosher salt
– A few cracks of freshly ground black pepper
– A splash of heavy cream
– A handful of grated Parmesan cheese
Instructions
1. Pat the pork chops completely dry with paper towels to ensure a proper sear.
2. Season both sides of each pork chop generously with kosher salt and freshly ground black pepper.
3. Preheat your Blackstone griddle to medium-high heat, about 400°F.
4. Drizzle avocado oil onto the hot griddle and spread it evenly with a spatula.
5. Place the seasoned pork chops on the griddle, leaving space between them for even cooking.
6. Sear the pork chops without moving them for 5-6 minutes to develop a deep golden-brown crust.
7. Flip the pork chops using tongs and cook for another 5-6 minutes until they reach an internal temperature of 145°F.
8. Transfer the cooked pork chops to a plate and tent loosely with foil to rest for 5 minutes.
9. Reduce the griddle heat to medium and add unsalted butter to the same cooking area.
10. Toss in smashed garlic cloves and fresh rosemary sprigs, cooking for 1-2 minutes until fragrant.
11. Pour in a splash of heavy cream and let it simmer for 2 minutes until slightly thickened.
12. Stir in a handful of grated Parmesan cheese until the sauce is smooth and creamy.
13. Spoon the garlic-rosemary cream sauce over the rested pork chops just before serving.
Creating this dish results in pork chops with a crisp, savory exterior that gives way to tender, flavorful meat. The rich cream sauce adds a luxurious touch, making these keto-friendly chops feel indulgent yet perfectly balanced for a satisfying meal.
Grilled Buffalo Keto Chicken Wings
Beneath the crisp, golden exterior of these Grilled Buffalo Keto Chicken Wings lies a tender, juicy interior, perfectly balanced with the bold, tangy heat of a classic buffalo sauce—a sophisticated twist on game-day fare that promises to delight without derailing your dietary goals. Crafted for those embracing a low-carb lifestyle, this recipe transforms simple ingredients into an elegant, shareable platter, where the smoky char from the grill meets the vibrant punch of vinegar and spice, creating a harmonious blend of flavors that feels both indulgent and refined. Ideal for an al fresco gathering or a cozy evening in, these wings offer a guilt-free pleasure that’s as impressive to present as it is satisfying to savor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds of chicken wings, split into drumettes and flats
– A generous 1/4 cup of hot sauce, like Frank’s RedHot
– 3 tablespoons of unsalted butter
– A splash of apple cider vinegar, about 1 tablespoon
– A couple of cloves of garlic, minced
– 1/2 teaspoon of smoked paprika
– A pinch of salt and freshly ground black pepper
– A drizzle of olive oil, roughly 1 tablespoon
Instructions
1. Pat the chicken wings completely dry with paper towels to ensure a crispy skin when grilled.
2. In a small saucepan over medium heat, melt the unsalted butter until it’s just bubbling.
3. Add the minced garlic to the butter and sauté for about 1 minute, until fragrant but not browned.
4. Stir in the hot sauce, apple cider vinegar, smoked paprika, salt, and black pepper, then simmer the mixture for 3 minutes to meld the flavors, creating a smooth buffalo sauce.
5. Preheat your grill to medium-high heat, aiming for a temperature of 400°F, and lightly oil the grates with olive oil to prevent sticking.
6. Brush the chicken wings lightly with olive oil and season them evenly with an extra pinch of salt and pepper.
7. Place the wings on the preheated grill, arranging them in a single layer without overcrowding to allow for even cooking.
8. Grill the wings for 12-15 minutes per side, flipping once halfway through, until the skin is charred and crispy and the internal temperature reaches 165°F when checked with a meat thermometer.
9. Transfer the grilled wings to a large bowl and pour the prepared buffalo sauce over them, tossing gently to coat each piece thoroughly.
10. Return the sauced wings to the grill for an additional 2-3 minutes, just to set the glaze and enhance the smoky flavor.
11. Remove the wings from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.
Captivating in their simplicity, these wings boast a crackling exterior that gives way to succulent, flavorful meat, with the buffalo sauce providing a tangy, spicy kick that’s beautifully tempered by the richness of butter. For a creative presentation, serve them atop a bed of crisp celery sticks and carrot ribbons, accompanied by a cool, herbed yogurt dip to balance the heat, making each bite a delightful contrast of textures and tastes.
Blackstone Keto Spinach and Feta Stuffed Burgers
Delightfully merging gourmet indulgence with health-conscious eating, these Blackstone keto burgers transform the classic patty into a savory masterpiece. Each bite reveals a molten core of creamy feta and tender spinach, all encased in a juicy, perfectly seared exterior that satisfies without compromise.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound of ground beef (80/20 blend works great for juiciness)
– 4 ounces of crumbled feta cheese
– A couple of handfuls of fresh spinach, roughly chopped
– 1 large egg
– A splash of olive oil for the griddle
– A pinch of salt and black pepper
Instructions
1. In a medium bowl, combine the ground beef, egg, salt, and black pepper, mixing gently with your hands until just incorporated—overmixing can make the burgers tough.
2. Divide the mixture into 8 equal portions and flatten each into a thin patty about ¼-inch thick.
3. On half of the patties, evenly distribute the crumbled feta and chopped spinach, leaving a small border around the edges.
4. Place the remaining patties on top, pressing the edges firmly to seal and form 4 stuffed burgers, ensuring no filling escapes.
5. Preheat your Blackstone griddle to medium-high heat (about 400°F) and lightly coat it with olive oil.
6. Place the burgers on the griddle and cook for 4–5 minutes, until a deep brown crust forms on the bottom.
7. Flip the burgers carefully using a spatula and cook for another 4–5 minutes, or until the internal temperature reaches 160°F for medium doneness.
8. Remove from heat and let rest for 3 minutes to allow juices to redistribute, keeping them moist.
Hearty and flavorful, these burgers boast a crisp exterior that gives way to a luscious, cheesy center, with the spinach adding a subtle earthy note. Serve them wrapped in crisp lettuce leaves for a low-carb twist, or alongside a fresh avocado salad to enhance the creamy textures.
Blackstone Keto-Chocolate Chaffle Dessert
Just when you thought your Blackstone griddle had mastered savory, it whispers a secret: dessert is its hidden talent, too. This keto-chocolate chaffle dessert transforms humble ingredients into a rich, waffle-like treat that feels indulgent yet aligns with low-carb living, proving that elegance need not be complicated. Imagine a warm, chocolatey base, crisp from the griddle, ready to be crowned with your favorite toppings—a simple pleasure, reimagined.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– A couple of large eggs
– A half cup of shredded mozzarella cheese
– A quarter cup of almond flour
– Two tablespoons of unsweetened cocoa powder
– A tablespoon of granulated erythritol (or your favorite keto-friendly sweetener)
– A splash of vanilla extract
– A pinch of salt
– A dollop of butter or oil for greasing
Instructions
1. Preheat your Blackstone griddle to medium heat, around 350°F, and lightly grease it with a dollop of butter or oil to prevent sticking—this ensures an even, golden cook.
2. In a medium bowl, crack a couple of large eggs and whisk them until frothy, about 30 seconds, to incorporate air for a lighter texture.
3. Add a half cup of shredded mozzarella cheese, a quarter cup of almond flour, two tablespoons of unsweetened cocoa powder, a tablespoon of granulated erythritol, a splash of vanilla extract, and a pinch of salt to the bowl.
4. Stir all ingredients together until fully combined and smooth, with no lumps, which should take about 1-2 minutes—don’t overmix to keep the batter tender.
5. Pour half of the batter onto the preheated griddle, spreading it into a 4-inch circle, and cook for 4-5 minutes until the edges are set and bubbles form on the surface.
6. Carefully flip the chaffle using a spatula and cook for another 3-4 minutes until firm and crisp on both sides, checking for doneness by pressing gently—it should spring back.
7. Repeat with the remaining batter to make a second chaffle, regreasing the griddle if needed to maintain that perfect non-stick surface.
8. Remove the chaffles from the griddle and let them cool on a wire rack for 2 minutes to crisp up further before serving.
Creating a dessert that’s both decadent and diet-friendly, this chaffle boasts a crisp exterior giving way to a soft, fudgy interior, with deep chocolate notes balanced by a hint of vanilla. Serve it warm, perhaps with a dollop of whipped cream or a sprinkle of berries, for a cozy finish that feels like a secret indulgence.
Conclusion
Looking for keto-friendly grilling inspiration? This roundup offers 31 delicious Blackstone recipes to keep your meals exciting and on track. We hope you find new favorites to fire up on your griddle! Give them a try, then drop a comment below with your top pick and share this article on Pinterest to spread the grilling joy. Happy cooking!
