20 Delicious Keto Grill Recipes for Summer

Now that summer’s here, it’s time to fire up the grill and keep it keto! Whether you’re craving juicy burgers, smoky veggies, or something uniquely delicious, our roundup of 20 Delicious Keto Grill Recipes has you covered. Perfect for home cooks looking to enjoy the season without breaking their diet, these recipes promise flavor-packed meals that’ll make your summer gatherings unforgettable. Let’s dive into the list and get grilling!

Grilled Lemon Garlic Butter Salmon

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary journey begins. There’s something profoundly comforting about the simplicity of preparing a meal that feels both nourishing and indulgent, a dish that whispers of summer evenings and shared stories.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 3 tbsp clarified butter, melted
• 2 tbsp fresh lemon juice
• 4 garlic cloves, finely minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh dill, chopped
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat the grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. In a small bowl, whisk together the melted clarified butter, fresh lemon juice, minced garlic, sea salt, and black pepper until fully emulsified.
3. Pat the salmon fillet dry with paper towels to ensure even cooking and better adherence of the marinade.
4. Brush the salmon fillet generously with the lemon garlic butter mixture, coating all sides evenly.
5. Place the salmon skin-side down on the preheated grill, closing the lid to allow for a smoky flavor infusion.
6. Grill for 6-8 minutes, then carefully flip the salmon using a wide spatula to avoid breaking the fillet.
7. Continue grilling for an additional 4-5 minutes, or until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
8. Remove the salmon from the grill and let it rest for 3 minutes to allow the juices to redistribute.
9. Garnish with fresh dill and thin lemon slices before serving.

Creating this dish is a reminder of how simple ingredients can transform into something extraordinary. The salmon emerges from the grill with a perfectly crisp exterior, giving way to tender, buttery flesh infused with the bright acidity of lemon and the warmth of garlic. Consider serving it atop a bed of quinoa or alongside roasted asparagus for a meal that celebrates the season’s bounty.

Keto Grilled Chicken with Avocado Salsa

As the morning light filters through the kitchen window, there’s something deeply comforting about preparing a meal that’s both nourishing and indulgent. Today, we’re embracing the simplicity of grilled chicken, elevated by the creamy richness of avocado salsa, a dish that feels like a quiet celebration of summer’s bounty.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 ripe avocado, diced
• 1/4 cup red onion, finely minced
• 1 jalapeño, seeded and finely minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/4 tsp cumin

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. While the grill heats, pat the chicken breasts dry with paper towels to ensure a good sear.
3. Brush both sides of the chicken with olive oil, then season evenly with sea salt and black pepper.
4. Place the chicken on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. As the chicken cooks, prepare the avocado salsa by combining the diced avocado, minced red onion, jalapeño, cilantro, lime juice, and cumin in a medium bowl. Gently fold to combine, being careful not to overmix.
6. Once the chicken is cooked, let it rest for 5 minutes to allow the juices to redistribute.
7. Serve the grilled chicken topped with the avocado salsa.

Velvety avocado salsa melts into the warm, smoky chicken, creating a harmony of textures and flavors. Consider serving this dish over a bed of crisp greens for a refreshing contrast, or alongside grilled vegetables to keep the meal light yet satisfying.

Grilled Steak with Herb Butter

Venturing into the realm of grilled delights, this recipe brings forth a symphony of flavors, where the robustness of steak meets the delicate whisper of herb butter, creating a dish that’s both grounding and ethereal.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 2 tbsp unsalted butter, softened
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Preheat your grill to high heat, aiming for a surface temperature of 450°F to 500°F.
3. In a small bowl, combine the softened butter, rosemary, thyme, and minced garlic to form the herb butter. Set aside.
4. Pat the steak dry with paper towels to remove excess moisture, which promotes better browning.
5. Season both sides of the steak evenly with sea salt and freshly ground black pepper.
6. Drizzle the olive oil over the steak, rubbing it gently to coat all surfaces.
7. Place the steak on the grill and cook for 4 minutes on the first side without moving it to achieve a perfect sear.
8. Flip the steak and cook for an additional 3 to 4 minutes for medium-rare, or until the internal temperature reaches 130°F to 135°F.
9. Transfer the steak to a cutting board and immediately top it with the herb butter, allowing it to melt over the warm surface.
10. Let the steak rest for 5 minutes before slicing against the grain to serve.

The herb butter melts into the steak, creating a luscious coating that enhances the meat’s natural juices. Serve it alongside a crisp salad or roasted vegetables for a meal that feels both indulgent and balanced.

Keto Grilled Shrimp Skewers

Whispering the essence of summer through its smoky aroma, these Keto Grilled Shrimp Skewers bring a light, yet deeply satisfying touch to any gathering. Crafted with care, each bite promises a tender, juicy experience, perfectly aligned with a mindful, low-carb lifestyle.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 2 cloves garlic, finely minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, combine the shrimp, extra virgin olive oil, fresh lemon juice, minced garlic, smoked paprika, sea salt, and black pepper. Gently toss to ensure each shrimp is evenly coated. Let marinate at room temperature for 15 minutes, allowing the flavors to meld.
2. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F. This ensures a perfect sear without overcooking.
3. Thread the marinated shrimp onto the soaked bamboo skewers, piercing each shrimp near the tail and head for secure placement. Tip: Leave a small space between each shrimp to promote even cooking.
4. Place the skewers on the preheated grill. Cook for 2 minutes per side, or until the shrimp turn pink and opaque, with slight char marks for added flavor. Avoid overcooking to maintain their succulent texture.
5. Remove the skewers from the grill and sprinkle with chopped fresh parsley for a vibrant finish. Tip: Serve immediately to enjoy the shrimp at their peak tenderness and flavor.

Relishing the simplicity of these skewers, their smoky sweetness paired with a hint of citrus creates a harmonious balance. For an elegant presentation, arrange them over a bed of zucchini noodles or alongside a crisp, green salad, enhancing the meal’s freshness and color.

Grilled Pork Chops with Garlic Mushroom Sauce

Beneath the golden hues of the setting sun, there’s something profoundly comforting about the sizzle of pork chops meeting the grill, a moment where simplicity and flavor dance in harmony. This dish, with its rich garlic mushroom sauce, is a testament to the beauty of combining humble ingredients to create something truly memorable.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 tbsp clarified butter
• 3 cups wild mushrooms, thinly sliced
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. Season the pork chops generously with salt and pepper on both sides.
3. Place the pork chops on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4 minutes, or until the internal temperature reaches 145°F.
4. While the pork chops grill, heat clarified butter in a skillet over medium heat. Add the mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes.
5. Add the minced garlic to the skillet, stirring constantly for 1 minute to avoid burning.
6. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
7. Reduce the heat to low and stir in the heavy cream and thyme leaves. Simmer gently for 3 minutes, allowing the sauce to thicken slightly.
8. Remove the pork chops from the grill and let them rest for 3 minutes before serving.
9. Plate the pork chops and spoon the garlic mushroom sauce over the top.

You’ll find the pork chops are perfectly juicy, with a slight char that contrasts beautifully with the creamy, earthy sauce. For an extra touch of elegance, serve alongside a crisp, green salad dressed in a light vinaigrette.

Keto Grilled Lamb Chops with Rosemary

Flickering through the memories of summer dinners past, there’s a dish that stands out for its simplicity and depth of flavor—grilled lamb chops, kissed by the earthy aroma of rosemary, a perfect harmony for those following a keto lifestyle.

Ingredients

• 4 pasture-raised lamb chops, 1 inch thick
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp clarified butter

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small bowl, combine the olive oil, rosemary, sea salt, black pepper, and minced garlic to create a marinade.
3. Coat the lamb chops evenly with the marinade, ensuring each piece is well-covered. Let them sit at room temperature for 15 minutes to absorb the flavors.
4. Place the lamb chops on the grill. Cook for 3-4 minutes on the first side, then flip once. Tip: Resist the urge to move them around; this ensures a perfect sear.
5. After flipping, add a small dollop of clarified butter on top of each chop. Continue grilling for another 3-4 minutes for medium-rare, or until the internal temperature reaches 145°F.
6. Remove the lamb chops from the grill and let them rest on a warm plate for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring each bite is succulent.
7. Serve immediately. Tip: For an extra touch of elegance, garnish with a sprig of fresh rosemary and a light drizzle of olive oil.

But the true magic lies in the first bite—the crisp exterior giving way to tender, juicy meat, infused with the bold flavors of rosemary and garlic. Pair it with a side of roasted vegetables or a crisp salad for a meal that feels both indulgent and wholesome.

Grilled Cauliflower Steaks with Tahini Sauce

On a quiet evening, when the kitchen feels like a sanctuary, there’s something profoundly satisfying about transforming a humble head of cauliflower into something extraordinary. Grilled cauliflower steaks, with their smoky edges and tender centers, drizzled with a creamy tahini sauce, offer a moment of culinary magic that’s both simple and deeply rewarding.

Ingredients

• 1 large head cauliflower, trimmed and cut into 1-inch thick steaks
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1/4 cup tahini paste
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon warm water
• 1 small garlic clove, minced
• 1/4 teaspoon ground turmeric

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. Brush both sides of the cauliflower steaks with olive oil, ensuring each piece is lightly but thoroughly coated.
3. Sprinkle the smoked paprika, cumin, and sea salt evenly over the steaks, gently pressing the spices into the surface.
4. Place the cauliflower steaks on the grill. Cook for 5-6 minutes on each side, or until deep grill marks appear and the edges are slightly charred.
5. While the cauliflower grills, whisk together the tahini paste, lemon juice, warm water, minced garlic, and turmeric in a small bowl until smooth and creamy.
6. Once the cauliflower is tender and beautifully charred, remove from the grill and let rest for 2 minutes.
7. Drizzle the tahini sauce over the grilled cauliflower steaks just before serving.

Delight in the contrast of textures—the crisp, smoky exterior giving way to a soft, almost buttery interior, all complemented by the nutty, tangy tahini sauce. For an extra touch of brightness, scatter some chopped parsley or a sprinkle of sumac over the top before serving.

Keto Grilled Turkey Burgers

Zephyrs of summer breeze remind me of the simplicity and joy found in a well-made burger, especially when it aligns with a keto lifestyle. Today, I’m sharing a recipe for Keto Grilled Turkey Burgers that marries health with indulgence, perfect for those warm evenings when the grill calls your name.

Ingredients

• 1 lb ground turkey, preferably dark meat for juiciness
• 1/4 cup almond flour
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tbsp fresh thyme leaves, finely chopped
• 1/2 tsp garlic powder

Instructions

1. In a large mixing bowl, combine the ground turkey, almond flour, beaten egg, sea salt, black pepper, smoked paprika, thyme leaves, and garlic powder. Mix gently until just combined to avoid compacting the meat.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick. Press a slight indentation in the center of each patty to prevent bulging during cooking.
3. Preheat your grill to medium-high heat, approximately 375°F, and brush the grates with clarified butter to prevent sticking.
4. Place the patties on the grill and cook for 5-6 minutes on the first side, until you see grill marks and the edges begin to firm up.
5. Flip the patties carefully and cook for an additional 5-6 minutes on the second side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
6. Remove the patties from the grill and let them rest for 3 minutes to allow the juices to redistribute.

Mightfully juicy and bursting with the earthy notes of thyme and the subtle heat of smoked paprika, these turkey burgers are a testament to the keto diet’s versatility. Serve them on a bed of crisp arugula with a dollop of avocado mayo for a meal that’s as nourishing as it is satisfying.

Grilled Halloumi Cheese with Vegetables

Under the soft glow of the morning light, there’s something profoundly comforting about the sizzle of halloumi on the grill, its golden edges crisping as the aroma of charred vegetables fills the air. This dish, a harmonious blend of textures and flavors, invites a moment of pause, a chance to savor the simple joys of cooking and eating.

Ingredients

• 8 oz halloumi cheese, sliced into 1/2-inch thick pieces
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your grill to medium-high heat (400°F), ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, gently toss the cherry tomatoes, zucchini, and red bell pepper with 1 tbsp of olive oil, lemon juice, sea salt, and black pepper until evenly coated.
3. Place the vegetables on the grill in a single layer, cooking for 3-4 minutes per side, or until they develop distinct grill marks and are tender but still crisp.
4. Meanwhile, brush the halloumi slices with the remaining olive oil and place them on the grill. Cook for 2 minutes per side, or until golden brown grill marks appear.
5. Remove the vegetables and halloumi from the grill, arranging them on a serving platter. Sprinkle with fresh thyme leaves for a fragrant finish.

Vibrant and inviting, the grilled halloumi cheese offers a delightful contrast between its crispy exterior and soft, yielding interior, while the vegetables bring a sweet, smoky depth. Serve this dish with a drizzle of balsamic glaze or atop a bed of arugula for an extra layer of flavor and texture.

Keto Grilled Ribeye with Blue Cheese Butter

Just as the first light of dawn gently touches the horizon, so does the rich, savory flavor of a perfectly grilled ribeye awaken the senses. This keto-friendly masterpiece, adorned with a decadent blue cheese butter, is a testament to the beauty of simplicity and the depth of flavor that can be achieved with just a few high-quality ingredients.

Ingredients

• 1 (1.5-inch thick) grass-fed ribeye steak
• 2 tbsp unsalted butter, softened
• 1 oz high-quality blue cheese, crumbled
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your grill to high heat, aiming for a surface temperature of 450°F to ensure a perfect sear.
2. While the grill heats, combine the softened butter, blue cheese crumbles, thyme leaves, black pepper, and sea salt in a small bowl. Mix until well incorporated, then set aside at room temperature.
3. Season both sides of the ribeye steak generously with additional sea salt and black pepper, pressing the seasoning into the meat to adhere.
4. Place the steak on the grill and cook for 4 minutes on the first side to develop a deep, caramelized crust.
5. Flip the steak and continue cooking for an additional 3-4 minutes for medium-rare, or until the internal temperature reaches 130°F on a meat thermometer.
6. Remove the steak from the grill and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
7. Top the rested steak with a generous dollop of the blue cheese butter, allowing it to melt slightly over the warm meat before serving.

Kindly note how the blue cheese butter melts into the crevices of the steak, creating pockets of creamy, tangy flavor that contrast beautifully with the meat’s natural richness. Serve this dish alongside a crisp, green salad to cut through the richness, or enjoy it as is for a truly indulgent experience.

Grilled Zucchini with Parmesan

How often do we overlook the humble zucchini, its vibrant green skin hiding beneath the more flamboyant vegetables at the market? Yet, when given a moment on the grill and a sprinkle of Parmesan, it transforms into something quietly spectacular.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick planks
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. Brush both sides of the zucchini planks lightly with extra-virgin olive oil, ensuring each piece is evenly coated to prevent sticking.
3. Season the zucchini with kosher salt and freshly ground black pepper, adjusting the amounts to suit your preference but keeping the balance in mind.
4. Place the zucchini planks on the grill perpendicular to the grates to achieve those coveted grill marks. Grill for 3-4 minutes on each side, or until the zucchini is tender and has clear char lines.
5. Transfer the grilled zucchini to a serving platter and immediately sprinkle with finely grated Parmesan cheese, allowing the residual heat to melt the cheese slightly.
6. Garnish with fresh thyme leaves for an aromatic finish.

Perfectly grilled zucchini offers a smoky sweetness, its flesh tender yet firm, with the Parmesan adding a salty, umami depth. Try layering these planks over a bed of peppery arugula for a simple, elegant salad.

Keto Grilled Duck Breast with Orange Glaze

Kaleidoscopes of flavor await in this dish, where the rich, gamey depth of duck meets the bright, citrusy whisper of orange. It’s a dance of contrasts, perfect for those evenings when the kitchen becomes a sanctuary.

Ingredients

• 2 boneless duck breasts, skin on
• 1/2 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat evenly.
3. Season both sides of the duck breasts with sea salt and freshly ground black pepper.
4. Place the duck breasts skin-side down on the grill. Cook for 6-7 minutes until the skin is golden and crispy. Tip: Resist the urge to move them; letting them sit ensures a perfect sear.
5. Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or until your desired doneness.
6. While the duck cooks, combine orange juice, honey, apple cider vinegar, and thyme leaves in a small saucepan. Simmer over medium heat until reduced by half, about 5 minutes. Tip: Stir occasionally to prevent burning.
7. Remove the duck from the grill and let it rest for 5 minutes. This allows the juices to redistribute.
8. Brush the orange glaze over the duck breasts just before serving. Tip: For an extra glossy finish, warm the glaze slightly before brushing.

Zestfully presented, the duck breast boasts a crispy skin that gives way to succulent meat, all elevated by the orange glaze’s sweet-tart complexity. Serve it sliced over a bed of wild arugula for a touch of peppery freshness.

Grilled Asparagus with Hollandaise Sauce

Breathing in the quiet of the morning, the simplicity of grilled asparagus paired with the velvety richness of hollandaise sauce feels like a gentle embrace. This dish, with its crisp-tender spears and buttery sauce, is a testament to the beauty of seasonal cooking.

Ingredients

• 1 lb fresh asparagus, trimmed
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 3 pasture-raised egg yolks, lightly beaten
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup clarified butter, warmed to 110°F
• 1/8 tsp cayenne pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the asparagus with olive oil, sea salt, and black pepper until evenly coated.
3. Place the asparagus on the grill perpendicular to the grates to avoid falling through. Grill for 2-3 minutes per side, until bright green and slightly charred but still crisp.
4. While the asparagus grills, prepare the hollandaise sauce. In a heatproof bowl set over a pot of simmering water (double boiler method), whisk together the egg yolks and lemon juice until thickened, about 3 minutes.
5. Slowly drizzle in the warmed clarified butter, whisking constantly, until the sauce is smooth and has doubled in volume.
6. Season the hollandaise with cayenne pepper and sea salt, whisking to combine. Remove from heat and cover to keep warm.
7. Transfer the grilled asparagus to a serving platter, drizzle generously with hollandaise sauce, and serve immediately.

Just as the asparagus offers a satisfying snap, the hollandaise envelops each spear in a luxurious, tangy cloak. For an elegant twist, garnish with a sprinkle of smoked paprika or serve alongside a poached egg for a heartier meal.

Keto Grilled Lobster Tails with Garlic Butter

Zenith moments in the kitchen often arrive unannounced, like the quiet sizzle of butter meeting garlic, a prelude to tonight’s indulgence. This dish, a harmonious blend of luxury and simplicity, invites you to slow down and savor each step, each flavor, as it unfolds.

Ingredients

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

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F.
2. In a small saucepan over low heat, combine the clarified butter and minced garlic, warming until fragrant, about 2 minutes. Stir in the lemon juice, sea salt, and black pepper.
3. Brush the lobster tails generously with the garlic butter mixture, reserving half for serving.
4. Place the lobster tails on the grill, flesh side down, for 5 minutes to achieve a slight char.
5. Flip the tails, baste with more garlic butter, and grill for another 4 minutes, or until the flesh is opaque and firm to the touch.
6. Transfer the lobster tails to a serving platter, drizzle with the remaining garlic butter, and sprinkle with fresh parsley.

Just as the last rays of summer sun kiss the horizon, this dish offers a tender, buttery bite with a hint of citrus brightness. Serve it atop a bed of zucchini noodles for a complete keto feast, where each forkful is a celebration of simplicity and flavor.

Grilled Portobello Mushrooms with Goat Cheese

Beneath the golden hues of the setting sun, there’s something profoundly comforting about the earthy aroma of grilled portobello mushrooms mingling with the creamy tang of goat cheese. It’s a dish that speaks to the soul, offering a simple yet sophisticated escape into the flavors of the earth.

Ingredients

• 4 large portobello mushroom caps, stems removed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 ounces soft goat cheese, crumbled
• 1 tablespoon fresh thyme leaves
• 1 teaspoon balsamic glaze

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. Gently brush both sides of the portobello caps with extra-virgin olive oil, ensuring an even coating to prevent sticking.
3. Season the mushrooms with fine sea salt and freshly ground black pepper, focusing on the gill side for maximum flavor absorption.
4. Place the mushrooms gill-side down on the grill. Cook for 5 minutes, or until grill marks appear and the mushrooms begin to soften.
5. Flip the mushrooms carefully. Distribute the crumbled goat cheese evenly among the caps, allowing it to melt slightly from the residual heat.
6. Sprinkle fresh thyme leaves over the goat cheese, then drizzle with balsamic glaze for a touch of sweetness and acidity.
7. Close the grill lid and cook for an additional 3 minutes, or until the cheese is softly melted and the mushrooms are tender.

Just as the mushrooms retain a meaty bite, the goat cheese offers a velvety contrast, creating a harmony of textures. Serve atop a bed of arugula for a peppery backdrop, or alongside a crisp white wine to elevate the dish into a memorable meal.

Keto Grilled Chicken Wings with Buffalo Sauce

Musing on the simplicity of flavors that bring comfort, these Keto Grilled Chicken Wings with Buffalo Sauce offer a harmonious blend of heat and tenderness, perfect for those seeking a low-carb indulgence without compromise.

Ingredients

• 2 lbs pasture-raised chicken wings, separated at joints
• 1/2 cup unsalted butter, clarified
• 1/4 cup hot sauce (preferably Frank’s RedHot)
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a small saucepan over low heat, melt the clarified butter, then whisk in the hot sauce, apple cider vinegar, garlic powder, smoked paprika, sea salt, and black pepper until fully combined. Keep warm.
3. Pat the chicken wings dry with paper towels to ensure crispiness, then season both sides lightly with additional sea salt and black pepper.
4. Place the wings on the grill, skin side down first, and cook for 8-10 minutes. Flip and cook for another 8-10 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
5. Brush the wings generously with the buffalo sauce during the last 2 minutes of grilling, allowing the sauce to caramelize slightly.
6. Remove the wings from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

How the wings emerge with a perfect balance of smoky char and tangy heat, the skin crackling under the first bite, invites a pairing with crisp celery sticks and a dollop of blue cheese dressing for a refreshing contrast.

Grilled Eggplant with Olive Tapenade

Just as the first light of dawn gently touches the horizon, so does the simple yet profound pleasure of preparing a dish that speaks to the soul. Grilled eggplant with olive tapenade is such a creation, a harmonious blend of smoky, tender vegetables and a briny, herbaceous spread that dances on the palate.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/4 cup extra-virgin olive oil
• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• Salt, to taste

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush both sides of the eggplant slices with extra-virgin olive oil, seasoning lightly with salt.
3. Grill the eggplant for 4-5 minutes per side, or until deep grill marks appear and the flesh is tender.
4. While the eggplant grills, combine Kalamata olives, capers, minced garlic, lemon juice, and parsley in a food processor.
5. Pulse the mixture until coarsely chopped, then drizzle in remaining olive oil until the tapenade reaches a spreadable consistency.
6. Transfer the grilled eggplant to a serving platter, generously topping each slice with the olive tapenade.

Kindly savor the contrast of the creamy eggplant against the vibrant tapenade, a dish that invites you to linger at the table a little longer. For an extra touch, serve alongside crusty artisanal bread to scoop up every last bit of flavor.

Keto Grilled Veal Chops with Lemon Caper Sauce

Here in the quiet of the morning, with the sun just beginning to stretch its golden fingers across the kitchen counter, I find myself drawn to the simplicity and elegance of a dish that feels both indulgent and mindful. Keto grilled veal chops with lemon caper sauce is a celebration of flavors that dance lightly on the palate, a testament to the beauty of cooking with intention.

Ingredients

• 4 veal chops, about 1 1/2 inches thick
• 2 tbsp clarified butter
• 1/4 cup extra virgin olive oil
• 3 tbsp capers, drained
• 2 cloves garlic, minced
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 2 tbsp unsalted butter
• 1 tsp lemon zest
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. Season the veal chops generously with salt and freshly ground black pepper on both sides.
3. Brush the chops lightly with clarified butter to ensure a golden crust forms during grilling.
4. Place the veal chops on the grill. Cook for 5 minutes on the first side, then flip and cook for an additional 4 minutes for medium-rare, or until the internal temperature reaches 145°F.
5. While the chops grill, heat olive oil in a skillet over medium heat. Add minced garlic and capers, sautéing until fragrant, about 1 minute.
6. Pour in chicken stock and lemon juice, bringing the mixture to a simmer. Allow it to reduce by half, which should take about 3 minutes.
7. Whisk in unsalted butter and lemon zest until the sauce is smooth and slightly thickened. Season lightly with salt and pepper.
8. Remove the veal chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
9. Serve the veal chops drizzled with the lemon caper sauce.

As you slice into the veal, the tenderness of the meat paired with the bright, briny sauce creates a harmony that’s both sophisticated and comforting. Consider serving atop a bed of wilted greens for a contrast in textures that elevates the dish to new heights.

Grilled Romaine Hearts with Caesar Dressing

Perhaps there’s no simpler joy than the char of a grill meeting the crisp freshness of romaine, a dish that whispers of summer evenings and the ease of al fresco dining.

Ingredients

• 2 large romaine hearts, halved lengthwise
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup homemade Caesar dressing
• 1/4 cup finely grated Parmigiano-Reggiano
• 1/2 cup rustic croutons, homemade preferred

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 400°F across the grates.
2. Brush each romaine heart half evenly with extra-virgin olive oil, ensuring all leaves are lightly coated.
3. Season the oiled romaine halves with kosher salt and freshly ground black pepper, adjusting to your preference but keeping it balanced.
4. Place the romaine halves cut-side down on the grill. Grill for 2-3 minutes until distinct char marks appear and the edges begin to wilt slightly.
5. Carefully flip the romaine halves using tongs, grilling for an additional 1-2 minutes to warm through without losing too much crunch.
6. Transfer the grilled romaine to a serving platter. Drizzle generously with homemade Caesar dressing, ensuring each half is well-coated.
7. Sprinkle the dressed romaine with finely grated Parmigiano-Reggiano, allowing the heat to slightly melt the cheese.
8. Scatter rustic croutons over the top for added texture and a nod to the classic Caesar salad.

Mightfully simple yet deeply flavorful, the grilled romaine hearts offer a smoky contrast to the creamy, tangy dressing. Serve them as a standout side or top with grilled chicken for a hearty main that celebrates the grill’s magic.

Keto Grilled Sardines with Lemon and Herbs

Wandering through the flavors of the Mediterranean, this dish brings the ocean’s freshness to your table with minimal fuss, embodying the simplicity and richness of keto-friendly meals.

Ingredients

• 4 fresh sardines, gutted and scaled
• 2 tbsp extra virgin olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Pat the sardines dry with paper towels, then lightly brush both sides with extra virgin olive oil, ensuring an even coat for crisp skin.
3. Season the sardines inside and out with sea salt and freshly ground black pepper, then stuff each cavity with a slice of lemon and a sprinkle of rosemary and thyme.
4. Place the sardines on the preheated grill, cooking for 3-4 minutes per side, or until the skin is crispy and the flesh flakes easily with a fork.
5. Remove the sardines from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Now, the sardines offer a delightful contrast between the crispy, herb-infused skin and the tender, flaky flesh inside. Serve them atop a bed of arugula for a peppery complement or alongside grilled vegetables to round out the meal.

Conclusion

Mastering your summer grilling with these 20 delicious keto recipes is easier than ever! Whether you’re craving juicy meats or vibrant veggies, this roundup has something for everyone. We’d love to hear which recipes become your backyard favorites—drop us a comment below. Don’t forget to share the keto love by pinning this article on Pinterest for your fellow grill enthusiasts to enjoy. Happy grilling!

Bella Bacinos