Tired of the same old keto routine? Let’s fire up that Blackstone griddle and transform your meals from mundane to magnificent! Whether you’re craving quick weeknight dinners, hearty breakfasts, or weekend comfort food feasts, we’ve got you covered with sizzling recipes for every occasion. Get ready to discover 20 delicious ways to make your keto journey flavorful and fun—let’s dive in!
Blackstone Keto Cheeseburger Skillet
Very few weeknight dinners satisfy like this one-pan wonder, which transforms classic burger flavors into a keto-friendly feast. Versatile and packed with protein, it’s ready in under 30 minutes for a crowd-pleasing meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb 80/20 ground beef
– 1 tbsp avocado oil
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1 tsp smoked paprika
– 1/2 cup diced yellow onion
– 2 cloves minced garlic
– 4 slices thick-cut bacon, chopped
– 1 cup shredded sharp cheddar cheese
– 1/4 cup sugar-free burger sauce
– 2 tbsp chopped fresh dill pickles
– 1/4 cup sliced green onions
Instructions
1. Preheat a Blackstone griddle or large cast-iron skillet to 400°F over medium-high heat.
2. Add 1 tbsp avocado oil to the hot surface and swirl to coat evenly.
3. Place 1 lb 80/20 ground beef on the griddle, breaking it into chunks with a spatula.
4. Season the beef with 1 tsp coarse sea salt, 1/2 tsp freshly cracked black pepper, and 1 tsp smoked paprika.
5. Cook the beef for 5–7 minutes, stirring occasionally, until browned and no pink remains.
6. Push the beef to one side of the griddle and add 1/2 cup diced yellow onion and 2 cloves minced garlic to the empty space.
7. Sauté the onion and garlic for 3–4 minutes until fragrant and translucent, stirring frequently to prevent burning.
8. Add 4 slices thick-cut bacon, chopped, to the griddle and cook for 4–5 minutes until crispy.
9. Combine all ingredients on the griddle and mix thoroughly.
10. Reduce heat to low and evenly sprinkle 1 cup shredded sharp cheddar cheese over the mixture.
11. Cover the skillet with a lid or aluminum foil and let the cheese melt for 2–3 minutes.
12. Drizzle 1/4 cup sugar-free burger sauce over the top in a zigzag pattern.
13. Garnish with 2 tbsp chopped fresh dill pickles and 1/4 cup sliced green onions.
14. Remove from heat and serve immediately.
Melted cheese binds the savory beef and crispy bacon into a cohesive, scoopable texture, while the tangy pickles and burger sauce cut through the richness. For a creative twist, serve it over crisp lettuce cups or with roasted cauliflower “buns” to keep it low-carb.
Keto Blackstone Garlic Butter Steak
Ready for a restaurant-quality steak without the fuss? This Keto Blackstone Garlic Butter Steak delivers juicy, flavorful results in minutes. It’s a simple, satisfying meal that fits a low-carb lifestyle perfectly.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 thick-cut ribeye steaks (about 1 inch each)
– 4 tablespoons unsalted butter, divided
– 4 cloves fresh garlic, minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 teaspoon coarse sea salt
– ½ teaspoon finely ground black pepper
– 1 tablespoon rich extra virgin olive oil
Instructions
1. Pat the thick-cut ribeye steaks completely dry with paper towels.
2. Rub both sides of the steaks with rich extra virgin olive oil.
3. Season both sides generously with coarse sea salt and finely ground black pepper.
4. Preheat your Blackstone griddle to high heat (approximately 450°F).
5. Place the steaks on the hot griddle and sear for 3 minutes without moving them.
6. Flip the steaks and sear the other side for another 3 minutes.
7. Reduce the heat to medium and add 2 tablespoons of unsalted butter to the griddle.
8. Add the minced fresh garlic and finely chopped fresh rosemary to the melted butter.
9. Spoon the garlic-herb butter continuously over the steaks for 2 minutes.
10. Remove the steaks from the griddle and let them rest on a cutting board for 5 minutes.
11. While the steaks rest, melt the remaining 2 tablespoons of unsalted butter in a small saucepan.
12. Pour the melted butter over the rested steaks just before serving.
Perfectly seared with a crisp crust, the steak remains tender and juicy inside. The aromatic garlic butter infuses every bite with rich, savory flavor. Serve it sliced over a bed of crisp greens or alongside roasted asparagus for a complete keto-friendly feast.
Blackstone Grilled Keto Chicken Thighs
Let’s fire up the Blackstone for some seriously juicy keto chicken thighs. This high-protein, low-carb meal comes together fast with minimal ingredients for maximum flavor. Perfect for weeknights or feeding a crowd without the carb crash.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 lbs bone-in, skin-on chicken thighs
– 2 tbsp rich extra virgin olive oil
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp coarse kosher salt
– ½ tsp finely ground black pepper
Instructions
1. Pat the 2 lbs bone-in, skin-on chicken thighs completely dry with paper towels.
2. Drizzle 2 tbsp rich extra virgin olive oil over the chicken thighs.
3. Evenly sprinkle 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp coarse kosher salt, and ½ tsp finely ground black pepper over all sides of the chicken.
4. Rub the seasoning mixture thoroughly into the chicken skin and meat with your hands.
5. Preheat your Blackstone griddle to medium-high heat (approximately 400°F).
6. Place the chicken thighs skin-side down on the hot griddle.
7. Cook undisturbed for 8-10 minutes until the skin is deeply golden brown and crispy.
8. Flip each chicken thigh using tongs.
9. Cook for an additional 5-7 minutes on the second side until the internal temperature reaches 165°F when checked with an instant-read thermometer.
10. Transfer the cooked chicken thighs to a clean plate or cutting board.
11. Let the chicken rest for 5 minutes before serving.
Here’s the payoff: you get incredibly crispy skin giving way to tender, juicy meat with a smoky, savory flavor from the simple rub. Serve these thighs over a crisp salad, with roasted low-carb vegetables, or slice them for a protein-packed lettuce wrap filling.
Keto Blackstone Bacon-Wrapped Asparagus
Perfect for holiday gatherings or a quick weeknight side, this keto-friendly asparagus gets a smoky upgrade on the Blackstone griddle. Crisp bacon wraps tender spears for a low-carb crowd-pleaser.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound fresh asparagus spears, trimmed of woody ends
- 8 slices thick-cut bacon, preferably applewood-smoked
- 2 tablespoons rich extra virgin olive oil
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
Instructions
- Preheat your Blackstone griddle to medium-high heat, about 400°F.
- Pat the fresh asparagus spears completely dry with paper towels to ensure crispiness.
- Drizzle the rich extra virgin olive oil over the asparagus.
- Sprinkle the asparagus with coarse sea salt, freshly cracked black pepper, garlic powder, and smoked paprika, tossing to coat evenly.
- Wrap 2-3 asparagus spears tightly together with one slice of thick-cut bacon, starting at one end and spiraling to the other.
- Secure the end of the bacon slice with a toothpick if needed to prevent unwrapping.
- Place the bacon-wrapped bundles directly onto the hot griddle, seam-side down.
- Cook for 6-8 minutes until the bacon is crispy and deeply browned on the bottom.
- Flip each bundle carefully using tongs. Tip: Press gently to ensure even contact with the griddle.
- Cook for another 6-8 minutes until the bacon is fully rendered and crisp on all sides and the asparagus is tender when pierced with a fork.
- Transfer the bundles to a plate lined with paper towels to drain excess grease for 2 minutes.
That smoky bacon crust gives way to perfectly tender asparagus with a subtle garlicky kick. Serve these bundles hot off the griddle alongside grilled steak or chop them over a fresh salad for added crunch.
Blackstone Keto Breakfast Scramble
Unlock a hearty, low-carb morning with this protein-packed scramble that comes together quickly on the griddle. Using a Blackstone ensures even cooking and a beautiful sear on every ingredient, making it a satisfying start to any day. This recipe keeps things simple but delivers big flavor without the carbs.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp rich extra virgin olive oil
– 4 oz uncured bacon, chopped into ½-inch pieces
– ½ cup diced yellow onion
– 1 cup sliced cremini mushrooms
– 4 large farm-fresh eggs
– ½ cup shredded sharp cheddar cheese
– ¼ tsp finely ground black pepper
– ¼ tsp kosher salt
Instructions
1. Preheat your Blackstone griddle to medium-high heat (approximately 375°F).
2. Pour 1 tbsp of rich extra virgin olive oil onto the hot griddle and spread it evenly with a spatula.
3. Add 4 oz of chopped uncured bacon to the oiled surface in a single layer.
4. Cook the bacon for 4–5 minutes, flipping occasionally, until it is crispy and browned.
5. Transfer the cooked bacon to a paper towel-lined plate using a slotted spatula, leaving the rendered fat on the griddle.
6. Add ½ cup of diced yellow onion to the hot bacon fat on the griddle.
7. Sauté the onion for 3–4 minutes, stirring frequently, until it becomes translucent and soft.
8. Add 1 cup of sliced cremini mushrooms to the onions on the griddle.
9. Cook the mushrooms with the onions for 5–6 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
10. Push the onion and mushroom mixture to one side of the griddle to create space.
11. Pour the remaining 1 tbsp of rich extra virgin olive oil onto the empty area of the griddle.
12. Crack 4 large farm-fresh eggs directly onto the oiled surface.
13. Immediately scramble the eggs on the griddle with a spatula for 1–2 minutes until they are just set but still slightly wet.
14. Combine the scrambled eggs with the onion and mushroom mixture on the griddle.
15. Sprinkle ½ cup of shredded sharp cheddar cheese evenly over the entire mixture.
16. Add the cooked bacon back to the griddle, mixing it in with the other ingredients.
17. Season the scramble with ¼ tsp of finely ground black pepper and ¼ tsp of kosher salt, stirring to distribute evenly.
18. Cook everything together for 1–2 more minutes, stirring gently, until the cheese is fully melted and incorporated.
19. Remove the scramble from the griddle and divide it between two plates.
Keep this scramble fluffy by avoiding overcooking the eggs. For extra crispiness, let the bacon and vegetables sit undisturbed for a minute before stirring. Serve immediately to enjoy the melty cheese at its best. The final dish offers a satisfying contrast of crispy bacon, tender vegetables, and creamy eggs, with the sharp cheddar adding a rich, tangy note. Try topping it with sliced avocado or a dollop of salsa for a fresh twist.
Keto Blackstone Shrimp Scampi
Unbelievably quick and packed with flavor, this Keto Blackstone Shrimp Scampi transforms weeknight dinners. Using a Blackstone griddle creates perfect sear while keeping cleanup minimal. You’ll have restaurant-quality results in under 20 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 4 tablespoons rich unsalted butter
– 4 cloves fresh garlic, minced
– 1/4 cup dry white wine
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup finely chopped fresh parsley
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon crushed red pepper flakes
Instructions
1. Pat dry 1 pound large wild-caught shrimp thoroughly with paper towels to ensure proper searing.
2. Preheat your Blackstone griddle to medium-high heat (approximately 400°F) for 5 minutes.
3. Melt 4 tablespoons rich unsalted butter directly on the hot griddle surface.
4. Add 4 cloves fresh garlic, minced, and sauté for 30 seconds until fragrant but not browned.
5. Place shrimp in a single layer on the griddle, cooking for 2 minutes per side until opaque and lightly charred.
6. Pour 1/4 cup dry white wine over the shrimp, letting it bubble and reduce for 1 minute to cook off alcohol.
7. Drizzle 2 tablespoons freshly squeezed lemon juice evenly across the shrimp.
8. Sprinkle 1/2 teaspoon coarse sea salt, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon crushed red pepper flakes over the mixture.
9. Toss everything together using two spatulas for 30 seconds to coat evenly.
10. Remove from heat and immediately stir in 1/4 cup finely chopped fresh parsley.
Mouthwatering garlic butter sauce clings to each perfectly seared shrimp, creating a luxurious texture. The bright lemon cuts through the richness while red pepper flakes add subtle heat. Serve over zucchini noodles or alongside a crisp salad for a complete keto meal that feels indulgent yet light.
Blackstone Grilled Keto Pork Chops
Ready for a keto-friendly feast that’s both simple and satisfying? These Blackstone-grilled pork chops deliver juicy, flavorful results with minimal fuss. Perfect for weeknight dinners or weekend gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 thick-cut, bone-in pork chops
– 2 tablespoons rich extra virgin olive oil
– 2 teaspoons coarse kosher salt
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon fragrant garlic powder
– 1 teaspoon smoky paprika
– 1 tablespoon zesty lemon juice
– 2 tablespoons creamy unsalted butter
– 2 sprigs aromatic fresh rosemary
Instructions
1. Pat the thick-cut, bone-in pork chops completely dry with paper towels to ensure a good sear.
2. Drizzle the rich extra virgin olive oil evenly over both sides of each pork chop.
3. In a small bowl, combine the coarse kosher salt, freshly cracked black pepper, fragrant garlic powder, and smoky paprika.
4. Rub the seasoning mixture generously onto both sides of each pork chop, pressing it into the meat.
5. Preheat your Blackstone griddle to 400°F over medium-high heat, letting it heat for 5 minutes until sizzling hot.
6. Place the seasoned pork chops on the hot griddle, cooking for 5–6 minutes without moving them to develop a golden-brown crust.
7. Flip the pork chops using tongs and cook for another 5–6 minutes until the internal temperature reaches 145°F on a meat thermometer.
8. Remove the pork chops from the griddle and let them rest on a plate for 5 minutes to retain juices.
9. While resting, add the creamy unsalted butter, zesty lemon juice, and aromatic fresh rosemary sprigs to the griddle, scraping up any browned bits.
10. Spoon the hot butter sauce over the rested pork chops just before serving.
Unbelievably tender with a crisp, smoky exterior, these chops boast a savory depth from the garlic and paprika. The lemon-butter sauce adds a bright, rich finish that pairs beautifully with roasted vegetables or a fresh side salad for a complete low-carb meal.
Keto Blackstone Cauliflower Fried Rice
Looking for a low-carb dinner that doesn’t skimp on flavor? This Keto Blackstone Cauliflower Fried Rice delivers savory satisfaction in under 30 minutes. Let’s fire up the griddle and get cooking.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large head of fresh cauliflower, riced
– 3 large farm-fresh eggs, lightly beaten
– 1 cup frozen organic peas and carrots, thawed
– ½ cup thinly sliced green onions, crisp green parts only
– ¼ cup rich tamari or coconut aminos
– 2 tbsp toasted sesame oil, fragrant
– 1 tbsp fresh ginger, finely minced
– 3 cloves garlic, freshly crushed
– 2 tbsp avocado oil, high-heat
– ½ tsp finely ground black pepper
– ¼ tsp crushed red pepper flakes, optional for heat
Instructions
1. Heat your Blackstone griddle or large skillet to medium-high (375°F).
2. Drizzle 1 tbsp avocado oil evenly across the hot surface.
3. Add the beaten eggs and scramble for 1–2 minutes until just set; remove to a plate.
4. Pour the remaining 1 tbsp avocado oil onto the griddle.
5. Sauté minced ginger and crushed garlic for 30 seconds until fragrant.
6. Tip: Work quickly here to prevent burning—garlic turns bitter if overcooked.
7. Add the riced cauliflower in an even layer; cook undisturbed for 3 minutes to develop a slight sear.
8. Stir in thawed peas and carrots; cook for 2 more minutes.
9. Pour tamari and toasted sesame oil over the mixture, tossing to coat evenly.
10. Tip: For deeper flavor, let the cauliflower caramelize slightly before adding liquids.
11. Fold the scrambled eggs back into the rice.
12. Sprinkle with black pepper and red pepper flakes (if using); toss to combine.
13. Cook for 1 final minute until everything is heated through.
14. Tip: Taste and adjust seasoning now—the tamari adds saltiness, so extra salt is rarely needed.
15. Remove from heat and garnish with sliced green onions.
Kick up the crunch by topping with toasted sesame seeds or chopped almonds. The cauliflower retains a pleasant bite, while the tamari and sesame oil create a savory, umami-rich base. Serve it straight from the griddle with grilled shrimp or sliced avocado for a complete keto-friendly meal.
Blackstone Keto Jalapeño Poppers
These Blackstone keto jalapeño poppers deliver a fiery, cheesy bite without the carb-heavy breading. They’re perfect for game day or a quick, satisfying snack. Trust me, you’ll want to make a double batch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 large, firm jalapeño peppers
– 4 oz full-fat cream cheese, softened
– 1 cup sharp cheddar cheese, freshly shredded
– ½ cup crispy cooked bacon, finely crumbled
– 1 tbsp high-smoke-point avocado oil
– 1 tsp garlic powder
– ½ tsp smoked paprika
– ¼ tsp fine sea salt
Instructions
1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Slice each jalapeño pepper in half lengthwise; use a small spoon to scrape out all seeds and membranes for milder heat.
3. In a medium bowl, combine the softened cream cheese, freshly shredded cheddar, finely crumbled bacon, garlic powder, smoked paprika, and fine sea salt until fully mixed.
4. Generously fill each jalapeño half with the cheese mixture, mounding it slightly.
5. Drizzle the high-smoke-point avocado oil onto the hot griddle and spread it evenly with a spatula.
6. Place the filled jalapeño halves, filling-side up, onto the griddle; cook for 8–10 minutes until the peppers are tender and slightly charred on the bottom.
7. Carefully flip each popper using tongs; cook for an additional 2–3 minutes until the cheese filling is golden and bubbly.
8. Transfer the poppers to a serving plate; let them rest for 2 minutes before serving to allow the filling to set.
Golden and bubbly straight off the griddle, these poppers offer a creamy, smoky interior with a satisfying snap from the charred pepper. The crispy bacon adds a salty crunch that contrasts the melty cheese. Serve them hot with a cool ranch dip or crumbled over a fresh salad for a spicy twist.
Keto Blackstone Zucchini Noodles with Pesto
You’ve probably tried zucchini noodles before, but cooking them on a Blackstone griddle transforms their texture. This keto-friendly pesto version delivers bold flavor without the carbs. It’s a quick, satisfying meal that feels indulgent yet stays light.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 medium zucchini, spiralized into noodles
– 1 cup fresh basil leaves, packed
– ½ cup grated Parmesan cheese, sharp and aged
– ⅓ cup pine nuts, lightly toasted
– 2 garlic cloves, minced
– ½ cup extra virgin olive oil, rich and fruity
– 1 tbsp lemon juice, freshly squeezed
– 1 tsp sea salt, coarse
– ½ tsp black pepper, freshly ground
– 2 tbsp unsalted butter, cold and cubed
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F).
2. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, lightly toasted pine nuts, and minced garlic cloves.
3. Pulse the mixture until coarsely chopped, about 10 seconds.
4. With the processor running, slowly drizzle in the rich extra virgin olive oil until the pesto is smooth and emulsified.
5. Add the freshly squeezed lemon juice, coarse sea salt, and freshly ground black pepper to the pesto, then pulse briefly to combine. Tip: For a brighter flavor, add the lemon juice just before serving.
6. Place the spiralized zucchini noodles on the hot griddle in a single layer.
7. Cook the zucchini noodles for 3–4 minutes, tossing occasionally with tongs, until they are tender but still have a slight bite. Tip: Avoid overcrowding the griddle to prevent steaming instead of searing.
8. Push the zucchini noodles to one side of the griddle and add the cold, cubed unsalted butter to the empty space.
9. Let the butter melt and bubble for 30 seconds, then toss it with the zucchini noodles to coat evenly.
10. Remove the griddle from heat and immediately stir in the prepared pesto until the noodles are fully coated. Tip: Adding pesto off the heat preserves its fresh, vibrant color.
11. Serve the noodles warm, garnished with extra Parmesan if desired.
This dish offers a satisfying al dente texture with a creamy, herbaceous pesto that clings to every strand. The char from the griddle adds a subtle smokiness that balances the bright lemon and garlic. Try topping it with grilled shrimp or sliced cherry tomatoes for a complete keto meal.
Blackstone Grilled Keto Salmon with Lemon Butter
Crisp, buttery salmon with a bright lemon finish makes this keto-friendly dish a weeknight winner. This Blackstone grilled version delivers restaurant-quality results with minimal effort, perfect for busy evenings. You’ll have a flavorful meal ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 wild-caught salmon fillets (6 oz each, skin-on)
– 3 tbsp rich unsalted butter
– 2 tbsp fresh lemon juice
– 1 tbsp extra virgin olive oil
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper
– 2 garlic cloves, minced
– 1 tbsp fresh dill, chopped
Instructions
1. Preheat your Blackstone griddle to medium-high heat (400°F).
2. Pat the wild-caught salmon fillets completely dry with paper towels.
3. Brush both sides of each fillet with extra virgin olive oil.
4. Season the salmon generously with coarse sea salt and freshly cracked black pepper.
5. Place the salmon fillets skin-side down on the hot griddle.
6. Cook undisturbed for 6 minutes until the skin is crispy and releases easily.
7. Flip the salmon carefully using a wide spatula.
8. Cook for another 4 minutes until the internal temperature reaches 145°F.
9. Transfer the cooked salmon to a warm plate.
10. Reduce the griddle heat to low (250°F).
11. Add rich unsalted butter to the griddle.
12. Sauté minced garlic cloves for 1 minute until fragrant.
13. Pour in fresh lemon juice and stir for 30 seconds.
14. Remove the lemon butter sauce from heat.
15. Stir in fresh dill, chopped.
16. Spoon the warm lemon butter sauce over the plated salmon.
Lemon butter sauce soaks into the flaky salmon, creating a moist interior with a crisp skin exterior. The garlic and dill add aromatic depth that complements the fish’s natural richness. Serve immediately over cauliflower rice or with grilled asparagus for a complete keto meal.
Keto Blackstone Philly Cheesesteak Skillet
Nailing a low-carb dinner doesn’t require fancy ingredients or hours in the kitchen. This Keto Blackstone Philly Cheesesteak Skillet delivers classic flavor with a simple, one-pan approach. It’s the perfect solution for a busy weeknight when you crave something hearty and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs thinly sliced ribeye steak
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 1 large green bell pepper, thinly sliced
– 8 oz sliced white mushrooms
– 4 oz provolone cheese, thinly sliced
– 1 tsp coarse kosher salt
– 1/2 tsp finely ground black pepper
– 1/2 tsp garlic powder
Instructions
1. Heat a large cast-iron skillet or Blackstone griddle over medium-high heat until a drop of water sizzles.
2. Add 1 tbsp of rich extra virgin olive oil to the hot skillet, swirling to coat the surface evenly.
3. Place 1.5 lbs of thinly sliced ribeye steak in a single layer, seasoning immediately with 1 tsp coarse kosher salt, 1/2 tsp finely ground black pepper, and 1/2 tsp garlic powder. Tip: Seasoning the meat as soon as it hits the pan helps develop a flavorful crust.
4. Sear the steak for 2-3 minutes without moving it to achieve a deep brown sear, then flip and cook for an additional 2 minutes until just cooked through. Transfer to a plate.
5. Add the remaining 1 tbsp of olive oil to the same skillet.
6. Add 1 large thinly sliced yellow onion and 1 large thinly sliced green bell pepper, cooking for 5-7 minutes until they begin to soften and caramelize at the edges.
7. Add 8 oz of sliced white mushrooms to the skillet, stirring to combine with the onions and peppers. Tip: Let the mushrooms cook undisturbed for 2-3 minutes to allow them to release their moisture and brown properly.
8. Cook the vegetable mixture for 8-10 minutes total, stirring occasionally, until all vegetables are tender and lightly browned.
9. Return the cooked ribeye steak and any accumulated juices to the skillet, tossing everything together to combine and heat through for 1-2 minutes.
10. Reduce the heat to low and evenly distribute 4 oz of thinly sliced provolone cheese over the top of the skillet mixture. Tip: Cover the skillet with a lid for 1-2 minutes to help the cheese melt evenly without overcooking the steak.
11. Remove the skillet from the heat once the cheese is fully melted and bubbly.
Layers of tender, juicy steak mingle with sweet caramelized onions and earthy mushrooms, all bound by creamy, melted provolone. The skillet’s high-heat sear delivers a satisfying char that contrasts beautifully with the rich cheese. Serve it straight from the pan for a family-style meal, or spoon it over crisp lettuce cups for a handheld, low-carb twist.
Blackstone Keto Mushroom Swiss Burgers
Perfect for a low-carb feast, these Blackstone Keto Mushroom Swiss Burgers deliver juicy satisfaction without the bun. Prepare them on your griddle for a quick, flavorful meal that fits your macros.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs 80/20 ground beef
– 1 tbsp Worcestershire sauce
– 1 tsp coarse kosher salt
– 1/2 tsp finely ground black pepper
– 8 oz sliced cremini mushrooms
– 1 tbsp unsalted butter
– 4 slices Swiss cheese
– 2 tbsp avocado oil
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. In a large bowl, combine 1.5 lbs 80/20 ground beef, 1 tbsp Worcestershire sauce, 1 tsp coarse kosher salt, and 1/2 tsp finely ground black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing can make the burgers tough.
4. Form the mixture into 4 equal patties, each about 3/4-inch thick, and press a slight dimple in the center to prevent puffing.
5. Drizzle 2 tbsp avocado oil onto the hot griddle and spread it evenly with a spatula.
6. Place the patties on the griddle and cook for 5-6 minutes without moving them to develop a deep brown crust.
7. Flip the burgers and cook for another 4-5 minutes until the internal temperature reaches 160°F for medium doneness.
8. While the burgers cook, melt 1 tbsp unsalted butter in a separate area of the griddle.
9. Add 8 oz sliced cremini mushrooms to the butter and sauté for 5-7 minutes until they are golden brown and tender.
10. Top each burger with a slice of Swiss cheese during the last minute of cooking to allow it to melt smoothly.
11. Spoon the sautéed mushrooms over the melted cheese.
12. Remove the burgers from the griddle and let them rest for 3 minutes to redistribute the juices.
Craving a hearty, bun-free bite? These burgers boast a juicy interior with a savory crust, complemented by earthy mushrooms and creamy Swiss cheese. Serve them over crisp lettuce wraps or with a side of roasted vegetables for a complete keto-friendly plate.
Keto Blackstone Chicken Fajita Bowl
Perfect for a quick weeknight dinner, this Keto Blackstone Chicken Fajita Bowl delivers bold flavor without the carbs. Prepare everything on your griddle for minimal cleanup and maximum taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
– 2 large bell peppers (one red, one green), sliced into thin strips
– 1 large yellow onion, thinly sliced
– 3 tbsp avocado oil, divided
– 2 tbsp fresh lime juice
– 1 tbsp chili powder
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1 cup shredded Monterey Jack cheese
– 1/2 cup fresh cilantro, roughly chopped
– 1 ripe avocado, sliced
Instructions
1. Preheat your Blackstone griddle to medium-high heat (approximately 400°F).
2. In a large bowl, combine the chicken strips, 2 tbsp avocado oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, sea salt, and black pepper. Toss until the chicken is evenly coated.
3. Pour the remaining 1 tbsp of avocado oil onto the hot griddle and spread it evenly with a spatula.
4. Place the seasoned chicken strips on the griddle in a single layer. Cook for 5-6 minutes without moving to get a good sear.
5. Flip the chicken strips and cook for another 4-5 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness.
6. Push the cooked chicken to the cooler side of the griddle.
7. Add the sliced bell peppers and onion to the now-empty hot section of the griddle.
8. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp and have developed some charred edges.
9. Combine the chicken and vegetables on the griddle, stirring to mix.
10. Divide the chicken and vegetable mixture evenly among four bowls.
11. Immediately top each bowl with a generous 1/4 cup of shredded Monterey Jack cheese, allowing the residual heat to melt it slightly.
12. Garnish each bowl with fresh cilantro and sliced avocado.
Serve immediately while hot. The tender, spiced chicken contrasts beautifully with the crisp-tender vegetables and creamy avocado. For extra richness, add a dollop of full-fat sour cream or a sprinkle of crumbled cotija cheese.
Blackstone Grilled Keto Bratwurst with Sauerkraut
Zesty and satisfying, this keto-friendly bratwurst dish delivers bold flavors with minimal carbs. Perfect for a quick weeknight dinner or weekend grilling session, it combines juicy sausages with tangy sauerkraut for a hearty meal that keeps you on track.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 high-quality pork bratwurst sausages
– 2 cups tangy fermented sauerkraut, drained
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse sea salt
– 1 tsp freshly cracked black pepper
– 1 tsp aromatic smoked paprika
Instructions
1. Preheat your Blackstone griddle to medium-high heat (400°F) for 5 minutes until the surface sizzles when water is flicked on it.
2. Drizzle 1 tbsp of rich extra virgin olive oil onto the hot griddle and spread it evenly with a spatula.
3. Place 4 high-quality pork bratwurst sausages on the griddle, spacing them 2 inches apart to allow even cooking.
4. Sear the sausages for 4 minutes on one side until deep golden-brown grill marks form.
5. Flip each sausage with tongs and cook for another 4 minutes on the opposite side until browned and cooked through (internal temperature should reach 160°F).
6. Transfer the cooked sausages to a plate and tent loosely with aluminum foil to keep warm.
7. Add the remaining 1 tbsp of rich extra virgin olive oil to the same griddle.
8. Spread 2 cups of tangy fermented sauerkraut evenly across the griddle surface.
9. Cook the sauerkraut for 3-4 minutes, stirring occasionally, until heated through and slightly caramelized at the edges.
10. Season the sauerkraut with 1 tsp coarse sea salt, 1 tsp freshly cracked black pepper, and 1 tsp aromatic smoked paprika, stirring to combine.
These bratwurst develop a satisfying snap from the griddle sear while remaining juicy inside. Tangy sauerkraut provides a bright counterpoint to the rich sausage flavor. Try serving them wrapped in crisp lettuce leaves instead of buns for a complete keto experience.
Keto Blackstone Avocado Bacon Burgers
Just when you think burgers can’t get better, keto meets Blackstone griddle magic. Juicy patties get topped with creamy avocado and crispy bacon for a low-carb feast that satisfies every craving.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 1/2 pounds 80/20 ground beef
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon freshly ground black pepper
– 8 slices thick-cut applewood smoked bacon
– 2 ripe Hass avocados
– 1 tablespoon fresh lime juice
– 4 slices sharp cheddar cheese
– 4 large butter lettuce leaves
– 2 tablespoons rich mayonnaise
– 1 tablespoon tangy Dijon mustard
Instructions
1. Preheat your Blackstone griddle to medium-high heat (400°F).
2. Divide 1 1/2 pounds 80/20 ground beef into 4 equal portions.
3. Gently form each portion into a 1/2-inch thick patty, creating a slight dimple in the center with your thumb to prevent bulging.
4. Season both sides of each patty evenly with 1 teaspoon coarse kosher salt and 1/2 teaspoon freshly ground black pepper.
5. Place 8 slices thick-cut applewood smoked bacon on the hot griddle in a single layer.
6. Cook bacon for 4-5 minutes per side until deeply browned and crispy, then transfer to a paper towel-lined plate.
7. Add beef patties to the griddle, leaving 1 inch between them for even cooking.
8. Cook patties undisturbed for 4 minutes to develop a flavorful crust.
9. Flip patties and immediately top each with 1 slice sharp cheddar cheese.
10. Continue cooking for 3-4 more minutes until cheese melts and patties reach 160°F internal temperature.
11. While patties cook, halve and pit 2 ripe Hass avocados.
12. Scoop avocado flesh into a bowl and mash roughly with a fork.
13. Stir 1 tablespoon fresh lime juice into mashed avocado to prevent browning.
14. Remove cooked patties from griddle and let rest for 2 minutes.
15. Spread 2 tablespoons rich mayonnaise and 1 tablespoon tangy Dijon mustard on 4 large butter lettuce leaves.
16. Place each patty on a lettuce leaf, top with 2 bacon slices and a generous scoop of mashed avocado.
17. Fold lettuce leaves around fillings to form wraps.
Outrageously juicy patties contrast with crisp bacon and cool, creamy avocado. The butter lettuce adds refreshing crunch without overpowering the rich flavors. Serve immediately with extra lime wedges for a bright finish.
Blackstone Keto Garlic Parmesan Wings
A crispy, low-carb delight perfect for game day or weeknight dinners, these Blackstone Keto Garlic Parmesan Wings deliver bold flavor without the carbs. Achieve restaurant-quality results with minimal effort on your griddle. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds fresh chicken wings, patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon finely ground black pepper
– 4 tablespoons unsalted butter, melted
– 6 cloves fresh garlic, minced
– 1/2 cup finely grated Parmesan cheese
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat your Blackstone griddle to 400°F over medium-high heat.
2. Pat the 2 pounds of fresh chicken wings completely dry with paper towels to ensure crisp skin.
3. Toss the dried wings with 2 tablespoons of rich extra virgin olive oil, 1 teaspoon of coarse kosher salt, and 1/2 teaspoon of finely ground black pepper in a large bowl.
4. Place the seasoned wings on the hot griddle, arranging them in a single layer without overcrowding.
5. Cook the wings for 10 minutes without moving them to develop a golden-brown crust.
6. Flip each wing carefully using tongs after 10 minutes.
7. Cook the wings for another 8-10 minutes until the internal temperature reaches 165°F and the skin is crispy.
8. Transfer the cooked wings to a clean large bowl while you prepare the sauce.
9. In a small saucepan, melt 4 tablespoons of unsalted butter over low heat.
10. Add the 6 cloves of minced fresh garlic to the melted butter and cook for 1 minute until fragrant, being careful not to burn it.
11. Pour the garlic butter sauce over the hot wings in the bowl.
12. Immediately toss the wings with 1/2 cup of finely grated Parmesan cheese until evenly coated.
13. Garnish the wings with 2 tablespoons of fresh chopped parsley before serving.
14. Serve the wings immediately while hot and crispy for the best texture.
Ridiculously crispy skin gives way to tender, juicy chicken in every bite. The garlic butter sauce soaks into the nooks and crannies while the Parmesan creates a savory, slightly salty crust. For a creative twist, serve these wings over a bed of crisp romaine lettuce with a side of creamy blue cheese dressing for dipping.
Keto Blackstone Spicy Sausage and Peppers
Mouthwatering and satisfying, this Keto Blackstone Spicy Sausage and Peppers is a one-skillet wonder perfect for weeknight dinners. It delivers bold, spicy flavor with minimal effort and cleanup. Get ready for a hearty, low-carb meal that’s packed with protein and vibrant vegetables.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound spicy Italian sausage links, casings removed
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 2 large bell peppers (1 red, 1 green), cored and sliced into strips
– 3 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup low-sodium chicken broth
– 1/4 cup freshly chopped parsley
– Kosher salt and freshly ground black pepper, to taste
Instructions
1. Heat a Blackstone griddle or large skillet over medium-high heat until surface is hot, about 5 minutes.
2. Add 1 tablespoon of rich extra virgin olive oil to the hot surface and swirl to coat evenly.
3. Place 1 pound of spicy Italian sausage links on the griddle, pressing gently to flatten into patties. Cook for 4-5 minutes per side until browned and cooked through. Tip: Avoid overcrowding the griddle to ensure proper browning.
4. Transfer cooked sausage to a plate and tent loosely with aluminum foil to keep warm.
5. Add remaining 1 tablespoon of rich extra virgin olive oil to the griddle.
6. Add 1 large thinly sliced yellow onion and cook, stirring occasionally, for 3-4 minutes until softened.
7. Add 2 large sliced bell peppers (1 red, 1 green) and cook for 4-5 minutes until slightly charred and tender-crisp.
8. Stir in 3 cloves of minced fresh garlic, 1 teaspoon smoked paprika, and 1/2 teaspoon crushed red pepper flakes. Cook for 1 minute until fragrant.
9. Pour in 1/2 cup low-sodium chicken broth, scraping up any browned bits from the griddle surface. Tip: This deglazing step adds depth of flavor to the dish.
10. Return cooked sausage to the griddle, nestling it into the pepper mixture. Simmer for 2-3 minutes until liquid reduces slightly.
11. Season with kosher salt and freshly ground black pepper to taste. Tip: Taste before adding salt since sausage and broth contain sodium.
12. Remove from heat and sprinkle with 1/4 cup freshly chopped parsley.
Richly textured with juicy sausage and crisp-tender peppers, this dish offers a satisfying spicy kick balanced by sweet bell peppers. Serve it over cauliflower rice for a complete keto meal, or stuff it into low-carb tortillas for hearty wraps. The smoky paprika and garlic create layers of flavor that improve after resting for a few minutes.
Blackstone Grilled Keto Lamb Chops
Grilling season demands bold flavors and simple execution. These Blackstone Grilled Keto Lamb Chops deliver both, with a savory herb crust and juicy interior that cooks in minutes. Perfect for a low-carb feast without sacrificing satisfaction.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 8 thick-cut, bone-in lamb chops (about 1.5 inches thick)
– 2 tbsp rich extra virgin olive oil
– 2 tbsp finely chopped fresh rosemary
– 3 cloves garlic, minced to a fragrant paste
– 1 tbsp coarse kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp smoked paprika for depth
– 1 lemon, cut into wedges for serving
Instructions
1. Pat the thick-cut, bone-in lamb chops completely dry with paper towels to ensure a proper sear.
2. In a small bowl, combine the rich extra virgin olive oil, finely chopped fresh rosemary, minced garlic paste, coarse kosher salt, freshly cracked black pepper, and smoked paprika to form a thick paste.
3. Rub the herb paste evenly over all surfaces of the lamb chops, coating them thoroughly. Let them rest at room temperature for 10 minutes to allow flavors to penetrate.
4. Preheat your Blackstone griddle to high heat, approximately 450°F, for at least 5 minutes until the surface sizzles when water is flicked on it.
5. Place the lamb chops on the hot griddle, leaving space between them to prevent steaming. Sear for 3 minutes without moving to develop a dark, caramelized crust.
6. Flip the chops using tongs and cook for another 3 minutes for medium-rare (internal temperature of 135°F). For medium, cook 4 minutes per side (145°F internal).
7. Transfer the lamb chops to a clean plate and let them rest for 5 minutes to allow juices to redistribute evenly.
8. Serve immediately with lemon wedges for a bright, acidic contrast.
Each bite offers a satisfying crunch from the herb crust giving way to tender, pink-centered meat. The smoky paprika and garlic meld beautifully with the lamb’s natural richness. For a complete keto meal, pair with grilled asparagus or a crisp arugula salad dressed simply with olive oil and lemon juice.
Keto Blackstone Loaded Cauliflower Mash
Unbelievably creamy and satisfying, this loaded cauliflower mash transforms a simple side into a keto-friendly feast. Using your Blackstone griddle adds a smoky depth that elevates every bite, making it perfect for holiday gatherings or weeknight dinners. You’ll love how the crispy bacon and melted cheese blend with the smooth cauliflower base.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large head of fresh cauliflower, cut into florets
– 6 slices of thick-cut bacon, chopped
– 1 cup of sharp cheddar cheese, shredded
– 1/2 cup of sour cream
– 4 tbsp of unsalted butter
– 2 cloves of garlic, minced
– 1/4 cup of fresh chives, chopped
– 1 tsp of kosher salt
– 1/2 tsp of freshly ground black pepper
Instructions
1. Steam the cauliflower florets in a pot with 1 inch of water for 10 minutes until fork-tender, then drain thoroughly in a colander to remove excess moisture—this prevents a watery mash.
2. Preheat your Blackstone griddle to medium-high heat (about 400°F) and grease it lightly with 1 tbsp of butter.
3. Cook the chopped bacon on the griddle for 5-7 minutes until crispy, stirring occasionally, then transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat on the griddle.
4. Add the minced garlic to the reserved bacon fat on the griddle and sauté for 1 minute until fragrant, being careful not to burn it.
5. In a large mixing bowl, combine the steamed cauliflower, sautéed garlic, sour cream, remaining 3 tbsp of butter, kosher salt, and black pepper, then mash with a potato masher until smooth and creamy—for extra creaminess, use a food processor on pulse.
6. Fold in the crispy bacon, shredded cheddar cheese, and chopped chives until evenly distributed, then transfer the mixture to a heatproof dish.
7. Place the dish on the preheated griddle, cover with a lid or foil, and cook for 5 minutes until the cheese is melted and bubbly, checking at 3 minutes to avoid overcooking.
8. Remove from the griddle and let it rest for 2 minutes before serving to allow the flavors to meld.
You’ll savor the velvety texture with pops of crispy bacon and gooey cheese in every spoonful. Try topping it with extra chives or a dollop of sour cream for added freshness, or serve it alongside grilled meats for a hearty, low-carb meal that impresses without fuss.
Summary
Feast your way through every meal with these 20 delicious keto Blackstone recipes! From sizzling breakfasts to hearty dinners, this roundup proves that low-carb cooking can be incredibly flavorful and satisfying. We’d love to hear which recipes become your new favorites—please leave a comment below and share this article on Pinterest to help other home cooks discover these tasty ideas. Happy griddling!
