18 Delicious Keto Blackstone Recipes for Every Meal

Dive into the world of keto cooking with these 18 mouthwatering Blackstone recipes that promise to spice up every meal of your day! Whether you’re craving a hearty breakfast, a light lunch, or a decadent dinner, our roundup has got you covered. Perfect for home cooks looking to keep it low-carb without sacrificing flavor, these dishes are sure to become staples in your kitchen. Let’s get cooking!

Keto Blackstone Breakfast Skillet

Morning, sleepyheads! If you’re dreaming of a breakfast that’s as easy on your waistline as it is on your taste buds, let me introduce you to a dish that’ll make your mornings merry and bright. This Keto Blackstone Breakfast Skillet is your ticket to a flavorful, fuss-free start to the day, packed with all the goodies to keep those hunger pangs at bay.

Ingredients

• 2 tbsp clarified butter
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1 cup diced smoked sausage
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup shredded sharp cheddar cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat a large Blackstone griddle or skillet over medium-high heat (375°F) and melt the clarified butter.
2. Add the diced yellow onion and green bell pepper to the griddle. Sauté for 3-4 minutes until they begin to soften and develop a slight char.
3. Introduce the diced smoked sausage to the griddle, spreading it evenly. Cook for 2-3 minutes until it starts to brown, stirring occasionally.
4. Pour the lightly beaten pasture-raised eggs over the sausage and vegetable mixture. Let them sit undisturbed for 30 seconds before gently scrambling.
5. Continue to cook the eggs, stirring occasionally, until they are softly set but still moist, about 2-3 minutes.
6. Sprinkle the shredded sharp cheddar cheese over the top. Cover the griddle with a lid or aluminum foil for 1 minute to allow the cheese to melt.
7. Season with salt and freshly ground black pepper to taste, then remove from heat.

This skillet is a symphony of textures, from the crispy edges of the sausage to the creamy, cheesy eggs. Serve it straight from the griddle for a communal breakfast vibe, or plate it up with a side of avocado for that extra keto kick. Either way, it’s a morning game-changer.

Blackstone Keto Bacon and Eggs

Oh, what a glorious morning it is when the sizzle of bacon meets the crackle of eggs on a Blackstone griddle! This keto-friendly duo is not just breakfast; it’s a high-fat, low-carb symphony that’ll make your taste buds dance before you’ve even had your coffee.

Ingredients

• 4 slices thick-cut, sugar-free bacon
• 4 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Preheat your Blackstone griddle to 375°F over medium-high heat, ensuring it’s evenly heated for optimal cooking.
2. Lay the bacon slices on the griddle, cooking for 4 minutes per side until crispy and golden brown. Tip: Avoid overcrowding to ensure each slice gets perfectly crisp.
3. Remove the bacon and set aside on a paper towel-lined plate to drain excess grease.
4. In the same griddle, add clarified butter, swirling to coat the surface evenly.
5. Pour the lightly beaten eggs onto the griddle, seasoning immediately with sea salt and black pepper. Tip: For fluffier eggs, let them sit undisturbed for the first 30 seconds.
6. Using a spatula, gently scramble the eggs, folding them over themselves until just set, about 2 minutes. Tip: Remove from heat slightly before they’re fully cooked, as they’ll continue to set from residual heat.
7. Serve the scrambled eggs alongside the crispy bacon, diving into this keto delight without delay.

With each bite, the creamy, buttery eggs contrast beautifully with the smoky, crisp bacon, creating a harmony of textures and flavors. Try topping with a sprinkle of sharp cheddar or a dash of hot sauce for an extra kick that’ll wake you up better than any alarm clock.

Keto Blackstone Griddle Pancakes

Venture into the world of guilt-free indulgence with these Keto Blackstone Griddle Pancakes, where fluffy meets fabulous without the carb-loaded aftermath. Perfect for those mornings when you’re torn between sticking to your keto vows and drowning in syrup-drenched dreams.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/4 cup erythritol, granulated
• 1 tsp baking powder, aluminum-free
• 1/4 tsp sea salt, finely ground
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 2 tbsp clarified butter, for griddling

Instructions

1. Preheat your Blackstone griddle to 350°F, ensuring an even cooking surface.
2. In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, and sea salt until fully combined.
3. Add the lightly beaten eggs, almond milk, and vanilla extract to the dry ingredients, stirring until a smooth batter forms. Tip: Let the batter sit for 5 minutes to thicken slightly for fluffier pancakes.
4. Melt 1 tbsp of clarified butter on the griddle, spreading it evenly with a spatula.
5. Pour 1/4 cup portions of batter onto the griddle, spacing them 2 inches apart. Tip: Watch for bubbles forming on the surface and edges firming up, about 2-3 minutes, before flipping.
6. Flip each pancake carefully and cook for an additional 2 minutes, or until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the remaining batter.
7. Serve immediately with your favorite keto-friendly syrup or a dollop of whipped cream.

These pancakes boast a delightfully tender crumb and a subtly sweet flavor that pairs perfectly with rich, buttery toppings. Try stacking them high with layers of sugar-free chocolate chips between each for an extra decadent twist.

Blackstone Keto Sausage and Veggies

Feast your eyes (and soon, your forks) on this mouthwatering marvel that’s about to become your weeknight warrior. Perfect for those who love to keep it low-carb without skimping on flavor, this dish is a vibrant veggie and savory sausage symphony that’ll have you doing a happy dance at the dinner table.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups broccoli florets, blanched
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1/2 cup red onion, thinly sliced
• 2 tbsp avocado oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 5 minutes to ensure even cooking.
2. Drizzle avocado oil onto the griddle, then add the Italian sausage, breaking it apart with a spatula into bite-sized pieces. Cook for 5-7 minutes until browned and crispy.
3. Push the sausage to one side of the griddle. On the other side, add the broccoli florets, julienned bell peppers, and sliced red onion. Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.
4. Sauté the vegetables for 4-5 minutes, stirring occasionally, until they’re just tender but still crisp. For extra flavor, let them char slightly by leaving them undisturbed for 1-2 minutes.
5. Combine the sausage and vegetables, tossing everything together for an additional 2 minutes to meld the flavors. Taste and adjust seasoning if necessary.
6. Remove from heat and serve immediately. For a fun twist, pile the mixture onto a bed of cauliflower rice or stuff it into low-carb tortillas for a keto-friendly wrap.

Hearty and satisfying, this dish boasts a delightful contrast of textures—from the juicy sausage to the crisp-tender veggies. The smoky paprika and garlic add depth, making each bite a flavor explosion. Get creative with your leftovers; they’re just as delicious cold, straight from the fridge, or reheated with a fried egg on top for breakfast.

Keto Blackstone Steak and Eggs

Yowza! If you’re on the keto train and haven’t tried this Blackstone steak and eggs extravaganza, buckle up, buttercup. This dish is a high-fat, high-flavor ride that’ll make your taste buds do a happy dance before you’ve even had your morning coffee.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 4 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly cracked black pepper
• 1 tbsp avocado oil

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 5 minutes until it’s screaming hot.
2. While the griddle heats, pat the ribeye steak dry with paper towels to ensure a perfect sear.
3. Rub the steak with avocado oil, then season both sides evenly with sea salt and black pepper.
4. Place the steak on the griddle and sear for 4 minutes per side for a medium-rare finish, flipping only once to develop a crust.
5. Transfer the steak to a cutting board, tent with foil, and let it rest for 5 minutes to redistribute juices.
6. Reduce the griddle heat to medium (325°F) and add clarified butter, swirling to coat the surface.
7. Pour the lightly beaten eggs onto the griddle, stirring gently with a spatula until softly scrambled, about 2 minutes.
8. Slice the rested steak against the grain into 1/2-inch thick strips.
9. Divide the scrambled eggs between plates, top with steak slices, and serve immediately.

Glorious! The steak is juicy with a caramelized crust, while the eggs are creamy and rich. For an extra kick, drizzle with a bit of hot sauce or serve alongside a crisp, green salad to cut through the richness.

Blackstone Keto Chicken Stir Fry

Dive into the world of guilt-free indulgence with this Blackstone Keto Chicken Stir Fry that’s as easy on your waistline as it is on your taste buds. Perfect for those who think ‘keto’ and ‘flavor-packed’ can’t possibly go hand in hand, this dish is about to prove you deliciously wrong.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, sliced into thin strips
• 2 tbsp avocado oil
• 1 cup broccoli florets, blanched
• 1/2 cup red bell pepper, julienned
• 1/4 cup green onions, diagonally sliced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• Sea salt, to taste

Instructions

1. Heat your Blackstone griddle to medium-high heat (375°F) and lightly coat with avocado oil.
2. Add the chicken strips in a single layer, seasoning with sea salt. Cook for 4 minutes per side until golden brown and internal temperature reaches 165°F.
3. Push the chicken to one side of the griddle. On the other side, add broccoli florets and red bell pepper, stir-frying for 2 minutes until slightly charred.
4. Combine the chicken and vegetables. Add garlic, ginger, and red pepper flakes, stirring for 1 minute until fragrant.
5. Drizzle coconut aminos and sesame oil over the mixture, tossing to coat evenly. Cook for an additional 2 minutes.
6. Garnish with green onions before serving.

Perfectly charred yet tender, this stir fry brings a smoky depth with a hint of sweetness from the coconut aminos. Serve it over a bed of cauliflower rice for an extra keto-friendly punch or wrap it in butter lettuce for a refreshing crunch.

Keto Blackstone Pork Chops with Garlic Butter

Kickstart your keto journey with these succulent Blackstone pork chops, slathered in a garlic butter that’s so good, you’ll want to write home about it—or at least post it on your foodie Instagram.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp clarified butter
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup heavy cream

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 5 minutes to ensure even cooking.
2. Season both sides of the pork chops with sea salt and freshly ground black pepper, pressing the seasoning into the meat for better adhesion.
3. Melt the clarified butter on the griddle, then add the pork chops. Cook for 5 minutes on the first side without moving to achieve a perfect sear.
4. Flip the pork chops and add the minced garlic and rosemary around them, allowing the aromatics to infuse the butter. Cook for another 5 minutes.
5. Reduce the heat to medium (325°F) and pour the heavy cream over the pork chops, scraping up any browned bits from the griddle to incorporate into the sauce.
6. Continue cooking for 2-3 minutes, or until the pork chops reach an internal temperature of 145°F, ensuring they’re juicy and safe to eat.
7. Remove the pork chops from the griddle and let them rest for 3 minutes to allow the juices to redistribute.

Rich in flavor with a crispy exterior and tender interior, these pork chops are a keto dream. Serve them atop a bed of sautéed greens or alongside roasted radishes for a low-carb feast that doesn’t skimp on satisfaction.

Blackstone Keto Shrimp Scampi

So, you’ve decided to dive into the keto lifestyle without sacrificing flavor, and let me tell you, this Blackstone Keto Shrimp Scampi is about to become your new best friend. It’s like the ocean decided to throw a party in your mouth, and everyone’s invited—except carbs, they’re not on the list.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, finely chopped
• Salt to taste

Instructions

1. Heat your Blackstone griddle to medium-high heat (approximately 375°F).
2. Add clarified butter to the griddle, allowing it to melt and coat the surface evenly.
3. Place the shrimp on the griddle in a single layer, cooking for 2 minutes per side until they turn pink and opaque. Tip: Avoid overcrowding to ensure each shrimp gets perfectly seared.
4. Add minced garlic to the griddle, sautéing for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
5. Pour in the white wine and lemon juice, scraping any browned bits off the griddle to incorporate into the sauce. Cook for 2 minutes until the liquid reduces slightly.
6. Sprinkle red pepper flakes and salt over the shrimp, tossing to combine all ingredients evenly.
7. Remove from heat and garnish with fresh parsley before serving. Tip: For an extra zing, add a sprinkle of lemon zest right before serving.

Craving something that’s both indulgent and keto-friendly? This dish delivers with its buttery, garlicky shrimp that are juicy and packed with flavor. Serve it over a bed of zucchini noodles for a complete meal that’ll make you forget all about pasta.

Keto Blackstone Philly Cheesesteak

Oh, the joys of a cheesesteak that doesn’t guilt-trip you into a food coma! Our Keto Blackstone Philly Cheesesteak is here to save your diet without skimping on flavor. Imagine tender, juicy steak mingling with melted cheese and crisp veggies, all without a carb in sight—because who needs bread when you’ve got this kind of magic?

Ingredients

• 1.5 lbs ribeye steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large green bell pepper, julienned
• 1 large yellow onion, thinly sliced
• 8 oz provolone cheese, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 5 minutes.
2. Spread 1 tbsp of clarified butter evenly across the griddle surface.
3. Add the julienned green bell pepper and thinly sliced yellow onion to the griddle. Cook for 3-4 minutes, stirring occasionally, until they start to soften and caramelize.
4. Push the veggies to one side of the griddle. Add the remaining tbsp of clarified butter to the cleared space.
5. Place the thinly sliced ribeye steak on the buttered area. Season with sea salt, black pepper, and garlic powder. Cook for 2-3 minutes, flipping once, until the steak is just cooked through.
6. Combine the steak and veggies on the griddle, mixing well. Layer the provolone cheese slices over the top. Cover with a lid or aluminum foil for 1-2 minutes to melt the cheese.
7. Once the cheese is fully melted, remove from heat. Serve immediately for the best texture and flavor.

Zesty, cheesy, and utterly satisfying, this Keto Blackstone Philly Cheesesteak is a game-changer. The ribeye stays succulent, the veggies add a crunch, and the provolone brings it all together in a gooey embrace. Try serving it over a bed of cauliflower rice for an extra keto-friendly twist!

Blackstone Keto Burgers with Avocado

Craving a burger that’s both indulgent and keto-friendly? Look no further than these Blackstone Keto Burgers with Avocado, where juicy meets creamy in a match made in low-carb heaven.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp clarified butter
• 2 large avocados, ripe
• 1/4 cup mayonnaise
• 1 tbsp lime juice, freshly squeezed
• 1/4 tsp garlic powder
• 4 leaves butter lettuce

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for optimal searing.
2. Divide the ground beef into 4 equal portions, gently forming each into a patty about 1/2 inch thick. Season both sides with sea salt and black pepper.
3. Place the clarified butter on the griddle, spreading it evenly as it melts. Carefully add the patties, cooking for 4 minutes on the first side without pressing down to retain juices.
4. Flip the patties and cook for an additional 3 minutes for medium-rare, or until desired doneness is achieved. Tip: Use a meat thermometer for precision; 130°F for medium-rare.
5. While the patties cook, mash the avocados in a bowl with mayonnaise, lime juice, and garlic powder until smooth but slightly chunky. Tip: For extra flavor, let the avocado mixture sit for 5 minutes to meld.
6. Serve each patty on a butter lettuce leaf, topped with a generous dollop of the avocado mixture. Tip: For a crunchy contrast, add a slice of crisp bacon or a sprinkle of crushed pork rinds.

Perfectly seared on the outside, tender and juicy within, these burgers are a keto dream with the creamy avocado adding a luxurious finish. Try stacking them high with extra avocado for an Instagram-worthy presentation that tastes as good as it looks.

Keto Blackstone Ribeye with Herb Butter

Today, we’re diving fork-first into a dish that’s as indulgent as it is Instagram-worthy—your taste buds won’t know what hit ’em. Think juicy, perfectly seared ribeye meets a melt-in-your-mouth herb butter that’s basically a flavor bomb waiting to explode.

Ingredients

• 1 (12-ounce) Blackstone ribeye steak, 1.5 inches thick
• 2 tablespoons unsalted butter, clarified
• 1 tablespoon fresh rosemary, finely minced
• 1 tablespoon fresh thyme, finely minced
• 1 teaspoon garlic, microplaned
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon black pepper, freshly cracked

Instructions

1. Remove the ribeye from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your Blackstone griddle to high heat, aiming for a surface temperature of 450°F—this is crucial for that perfect sear.
3. While the griddle heats, combine the clarified butter, rosemary, thyme, microplaned garlic, sea salt, and black pepper in a small bowl to create the herb butter.
4. Pat the ribeye dry with paper towels to remove any moisture, which is the enemy of a good sear.
5. Place the ribeye on the griddle and cook for 3 minutes without moving it to develop a golden-brown crust.
6. Flip the steak and cook for another 3 minutes for medium-rare, or adjust time based on your preferred doneness.
7. Remove the steak from the griddle and immediately top with the herb butter, allowing it to melt over the hot surface.
8. Let the steak rest for 5 minutes before slicing to redistribute the juices.

With its crusty exterior giving way to a buttery, herb-infused interior, this ribeye is a carnivore’s dream. Serve it atop a mound of creamy cauliflower mash for a keto-friendly feast that’ll have everyone asking for seconds.

Blackstone Keto Lobster Tails

Unbelievably, we’ve cracked the code to making keto-friendly lobster tails that’ll have you forgetting all about carbs. These Blackstone Keto Lobster Tails are a game-changer, blending luxury with low-carb living in a way that’s as effortless as it is delicious.

Ingredients

• 4 fresh lobster tails, 6 oz each
• 1/2 cup clarified butter
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for optimal cooking.
2. While the griddle heats, carefully butterfly the lobster tails by cutting through the top shell and meat, stopping just before the bottom shell. Gently pry the shell open to expose the meat.
3. In a small bowl, combine the clarified butter, lemon juice, smoked paprika, sea salt, black pepper, and minced garlic. Brush this mixture generously over the exposed lobster meat.
4. Place the lobster tails, meat side down, on the griddle. Cook for 2 minutes, then flip to shell side down. Brush with more butter mixture and cook for an additional 4-5 minutes, or until the meat is opaque and firm to the touch.
5. Sprinkle the cooked lobster tails with fresh parsley before serving. Tip: For an extra flavor boost, reserve some butter mixture for dipping.

Buttery, succulent, and with just the right hint of smokiness, these lobster tails are a keto dream come true. Serve them atop a bed of zucchini noodles for a complete, carb-conscious feast that doesn’t skimp on indulgence.

Keto Blackstone Cauliflower Fried Rice

Prepare to have your taste buds do a happy dance with this Keto Blackstone Cauliflower Fried Rice, a dish that proves low-carb doesn’t mean low-flavor. Perfect for those who love to indulge without the guilt, this recipe is a game-changer for your weeknight dinner rotation.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• 2 tbsp avocado oil
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup diced yellow onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• 1 tsp sesame oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 green onions, thinly sliced

Instructions

1. Heat a Blackstone griddle or large skillet over medium-high heat (375°F) and add 1 tbsp avocado oil.
2. Pour the beaten eggs onto the griddle, scrambling them for 2-3 minutes until fully cooked. Remove and set aside.
3. Add the remaining 1 tbsp avocado oil to the griddle, then sauté the diced onion and carrots for 3-4 minutes until softened.
4. Stir in the riced cauliflower, frozen peas, and minced garlic, cooking for 5-6 minutes until the cauliflower is tender.
5. Drizzle the coconut aminos and sesame oil over the mixture, tossing to combine evenly.
6. Return the scrambled eggs to the griddle, mixing them into the cauliflower rice. Season with sea salt and black pepper.
7. Garnish with sliced green onions before serving.

This dish boasts a delightful crunch from the veggies and a savory umami punch that’ll make you forget it’s keto. Serve it up in a hollowed-out pineapple for a tropical twist that’s sure to impress.

Blackstone Keto Zucchini Noodles with Pesto

Kickstart your keto journey with a dish that’s as fun to make as it is to eat—zucchini noodles twirled in a vibrant pesto, all sizzled to perfection on a Blackstone griddle. This low-carb delight proves that ‘noodling’ around in the kitchen can lead to deliciously healthy outcomes.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves, tightly packed
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring an even cooking surface.
2. In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt and pepper.
4. Heat clarified butter on the griddle. Add zucchini noodles, spreading them out for even contact with the heat.
5. Cook the noodles for 2-3 minutes, tossing occasionally, until they’re just tender but still have a bite.
6. Remove noodles from the griddle. Toss with pesto until evenly coated.
7. Serve immediately, garnishing with extra Parmesan and pine nuts if desired.

Outrageously fresh and bursting with herby goodness, these zucchini noodles offer a satisfying crunch that pairs beautifully with the creamy pesto. For an extra kick, top with chili flakes or serve alongside grilled chicken for a protein-packed meal.

Keto Blackstone Brussels Sprouts with Bacon

Today, we’re diving into a dish that’s so good, it’ll make you forget it’s keto. Keto Blackstone Brussels Sprouts with Bacon is the side dish hero we all deserve, combining crispy, caramelized sprouts with the smoky goodness of bacon. It’s a match made in low-carb heaven, and trust me, your taste buds will thank you.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp clarified butter
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for optimal cooking.
2. Spread the diced bacon evenly across the griddle. Cook for 5-7 minutes, stirring occasionally, until the bacon is crispy and rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the fat on the griddle.
3. Add the clarified butter to the bacon fat on the griddle, allowing it to melt and combine. Tip: This combination of fats will give the Brussels sprouts an irresistible flavor and perfect crispiness.
4. Place the Brussels sprouts cut-side down on the griddle. Cook undisturbed for 4-5 minutes to achieve a deep caramelization. Tip: Resist the urge to stir too early; this ensures those beautiful, crispy edges.
5. Flip the Brussels sprouts and continue cooking for another 3-4 minutes, until they’re tender and golden brown all over.
6. Sprinkle the sea salt, black pepper, and crushed red pepper flakes over the sprouts, tossing to coat evenly. Tip: The apple cider vinegar adds a bright acidity; drizzle it over the sprouts just before serving to elevate the flavors.
7. Return the crispy bacon to the griddle, tossing with the Brussels sprouts for 1 minute to reheat and combine.

The result? A dish with a delightful crunch, a smoky-sweet flavor profile, and just the right amount of heat. Serve these sprouts straight from the griddle for a rustic, family-style presentation, or plate them up with a drizzle of balsamic reduction for an extra touch of elegance.

Blackstone Keto Asparagus with Hollandaise

Ready to elevate your keto game with a side that screams sophistication yet is deceptively simple? Let’s dive into the world of crispy, charred asparagus smothered in a velvety hollandaise that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb fresh asparagus, trimmed
• 2 tbsp clarified butter
• 3 pasture-raised egg yolks, lightly beaten
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup unsalted butter, melted
• 1/4 tsp sea salt
• 1/8 tsp cayenne pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 5 minutes.
2. Toss the asparagus with clarified butter, ensuring each spear is lightly coated for that perfect char.
3. Arrange asparagus on the griddle in a single layer; cook for 3-4 minutes per side until vibrant green with charred marks.
4. While asparagus cooks, whisk egg yolks and lemon juice in a heatproof bowl until thickened, about 1 minute.
5. Place the bowl over a pot of simmering water (double boiler method), whisking constantly to prevent scrambling.
6. Slowly drizzle in melted butter, continuing to whisk until the sauce is thick and doubled in volume, about 3 minutes.
7. Remove from heat; whisk in sea salt and cayenne pepper for a subtle kick.
8. Transfer asparagus to a serving platter; generously drizzle with hollandaise sauce.

Buttery asparagus with a crisp-tender bite meets the rich, tangy embrace of hollandaise—a match made in keto heaven. Serve atop a steak or alongside poached eggs for a brunch that’ll have everyone asking for seconds.

Keto Blackstone Mushroom and Swiss Burger

Ready to dive into a burger that’s as indulgent as it is guilt-free? Our Keto Blackstone Mushroom and Swiss Burger is a game-changer, blending juicy, umami-packed mushrooms with the creamy, nutty embrace of Swiss cheese, all nestled in a low-carb embrace that’ll make your taste buds sing.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 1 cup sliced cremini mushrooms
• 2 slices Swiss cheese
• 1 tbsp avocado oil
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp garlic powder

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) and lightly coat with avocado oil.
2. Divide the ground beef into two equal portions and form into patties, each about 1/2 inch thick. Season both sides with sea salt, black pepper, and garlic powder.
3. Place the patties on the griddle and cook for 4 minutes on the first side, then flip and cook for another 3 minutes for medium-rare. Tip: Resist the urge to press down on the patties to keep them juicy.
4. Add the clarified butter to the griddle, then sauté the cremini mushrooms until they’re golden and tender, about 3 minutes. Tip: A splash of water can help deglaze the pan, adding more flavor to the mushrooms.
5. Top each patty with a slice of Swiss cheese during the last minute of cooking, allowing it to melt slightly.
6. Remove the patties from the griddle and let them rest for 2 minutes. Tip: Resting the meat ensures the juices redistribute, making every bite succulent.

Outrageously satisfying, this burger boasts a perfect harmony of textures—from the crisp-edged patty to the velvety mushrooms and oozy cheese. Serve it atop a bed of butter lettuce for a crunchy, refreshing contrast or with a side of roasted garlic aioli for an extra punch of flavor.

Blackstone Keto Taco Salad

Salads don’t have to be sad, and this Blackstone Keto Taco Salad is here to prove it with a crunch that could wake the neighbors and flavors bold enough to start a fiesta in your mouth.

Ingredients

• 1 lb grass-fed ground beef
• 2 tbsp avocado oil
• 1 tbsp homemade taco seasoning
• 1 cup shredded organic sharp cheddar cheese
• 1/2 cup full-fat sour cream
• 1/4 cup fresh cilantro, finely chopped
• 1 medium avocado, diced
• 2 cups romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 lime, juiced
• Sea salt and freshly cracked black pepper, to taste

Instructions

1. Heat your Blackstone griddle to medium-high heat (375°F) and lightly coat with avocado oil to prevent sticking.
2. Add the grass-fed ground beef to the griddle, breaking it apart with a spatula. Cook for 5-7 minutes until fully browned, stirring occasionally.
3. Sprinkle the homemade taco seasoning over the beef, stirring to evenly coat. Cook for an additional 2 minutes to meld the flavors.
4. Remove the beef from the griddle and let it rest for 3 minutes to allow the juices to redistribute.
5. In a large bowl, combine the chopped romaine, cherry tomatoes, red onion, and diced avocado. Drizzle with lime juice and toss gently to coat.
6. Divide the salad mixture between two plates, topping each with the seasoned ground beef, shredded cheddar cheese, and a dollop of sour cream.
7. Garnish with fresh cilantro and a crack of black pepper for that extra zing.

Just when you thought salad was just rabbit food, this keto taco salad comes along with its hearty beef, creamy avocado, and sharp cheddar to shake things up. Serve it with a side of crispy pork rinds for an extra crunch that’ll make your taste buds dance.

Conclusion

Hungry for a change? This roundup of 18 Delicious Keto Blackstone Recipes offers something for every meal, making keto cooking exciting and effortless. Whether you’re a seasoned keto enthusiast or just starting out, these recipes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy for your next meal!

Bella Bacinos