There’s something magical about firing up the Blackstone griddle on a warm evening, isn’t there? For keto enthusiasts craving those sizzling, flavor-packed meals without the carbs, we’ve gathered 20 incredible recipes that transform simple ingredients into gourmet grilling masterpieces. From juicy steaks to crispy veggies, get ready to elevate your outdoor cooking game with these mouthwatering creations that prove low-carb eating never has to be boring!
Blackstone Keto Cheeseburger Skillet
Sometimes you just need that classic cheeseburger flavor without all the carbs, and this skillet delivers exactly that. Seriously, it comes together in one pan and satisfies those fast-food cravings in the healthiest way possible. You’re going to love how easy cleanup is with this method.
Ingredients
– 1 lb ground beef (I like 80/20 for the best flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 1 tbsp avocado oil (my favorite high-heat oil)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
– 4 oz cream cheese, softened (room temp blends so much easier)
– 1 cup shredded cheddar cheese
– 2 tbsp sugar-free ketchup
– 1 tbsp yellow mustard
– 2 tbsp pickle juice from the jar (trust me, it adds that signature burger taste)
– ¼ cup chopped dill pickles
Instructions
1. Preheat your Blackstone griddle or large skillet to medium-high heat (about 375°F).
2. Drizzle avocado oil onto the hot surface and spread it evenly with a spatula.
3. Add diced onion and cook for 3-4 minutes until translucent and slightly browned around the edges.
4. Push onions to one side of the cooking surface and add ground beef to the empty space.
5. Break up the beef with your spatula into small crumbles as it cooks.
6. Cook beef for 5-6 minutes until no pink remains, stirring occasionally.
7. Sprinkle garlic powder, smoked paprika, salt, and black pepper over the meat mixture.
8. Stir everything together until seasonings are evenly distributed.
9. Reduce heat to medium (about 300°F) and push the meat mixture to the cooler edges of the griddle.
10. Place cream cheese in the center of the cooking surface and let it soften for 1 minute.
11. Stir cream cheese into the meat mixture until fully incorporated and creamy.
12. Add sugar-free ketchup, yellow mustard, and pickle juice to the skillet.
13. Stir continuously for 2 minutes until the sauce thickens slightly and coats all ingredients.
14. Sprinkle shredded cheddar cheese evenly over the entire mixture.
15. Cover with a lid or aluminum foil and cook for 3-4 minutes until cheese is completely melted.
16. Remove from heat and top with chopped dill pickles.
Very satisfying with its creamy, cheesy texture and that familiar burger joint flavor profile. The pickles add the perfect crunch against the rich beef mixture. Try serving it in lettuce wraps or over cauliflower rice for a complete keto meal that feels totally indulgent.
Keto Blackstone Garlic Butter Steak
Mmm, you know that incredible sizzle when steak hits a hot griddle? That’s exactly what you’ll get with this keto-friendly garlic butter steak cooked right on your Blackstone. It’s seriously restaurant-quality but so simple you’ll make it weekly.
Ingredients
– 2 (8 oz) ribeye steaks, about 1-inch thick (I like bringing these to room temp for even cooking)
– 3 tbsp salted butter (the good stuff makes all the difference)
– 4 garlic cloves, minced (fresh is best here, trust me)
– 1 tbsp avocado oil (my go-to for high-heat cooking)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 tbsp fresh parsley, chopped (for that bright finish)
Instructions
1. Preheat your Blackstone griddle to high heat, about 450°F.
2. Pat both steaks completely dry with paper towels—this ensures a perfect sear.
3. Rub steaks evenly with avocado oil on all surfaces.
4. Season both sides generously with kosher salt and black pepper.
5. Place steaks on the hot griddle and cook undisturbed for 4 minutes.
6. Flip steaks using tongs and cook for another 3 minutes for medium-rare.
7. Reduce heat to medium and push steaks to the cooler side of the griddle.
8. Add butter and minced garlic to the hot surface near the steaks.
9. Let the butter melt and bubble for 30 seconds until fragrant.
10. Spoon the garlic butter continuously over the steaks for 2 minutes, basting thoroughly.
11. Check internal temperature—aim for 130°F for medium-rare using an instant-read thermometer.
12. Transfer steaks to a cutting board and let rest for 5 minutes—don’t skip this step!
13. Sprinkle with fresh parsley right before serving.
Velvety texture meets bold garlic butter flavor in every bite. The crust stays incredibly crisp while the inside stays juicy. Try slicing it thin over a bed of cauliflower mash or serve alongside roasted asparagus for the ultimate keto plate.
Blackstone Grilled Lemon Pepper Chicken
Craving something fresh and zesty for dinner tonight? You’ve got to try this Blackstone grilled lemon pepper chicken—it comes together in minutes and delivers that perfect charred flavor we all love. Seriously, this might become your new go-to weeknight meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (I like to slice them in half horizontally for quicker cooking)
- 3 tbsp olive oil (extra virgin is my go-to for that fruity flavor)
- 2 tbsp lemon pepper seasoning (don’t be shy—this is where the magic happens)
- 1 tsp garlic powder (fresh minced works too, but powder distributes more evenly)
- Fresh lemon wedges for serving (trust me, that extra squeeze at the end makes all the difference)
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 400°F) for 10 minutes.
- Pat the chicken breasts completely dry with paper towels—this helps them get a beautiful sear instead of steaming.
- Drizzle olive oil over both sides of the chicken, using your hands to coat evenly.
- Sprinkle lemon pepper seasoning and garlic powder generously over both sides, pressing gently to help it adhere.
- Place chicken on the hot griddle and cook for 6-7 minutes without moving it—you’ll know it’s ready to flip when it releases easily.
- Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
- Transfer chicken to a cutting board and let it rest for 5 minutes—this keeps all those delicious juices inside.
- Slice against the grain and serve immediately with fresh lemon wedges.
Nothing beats that perfect combination of tender, juicy chicken with the bright zing of lemon pepper. The edges get slightly crispy while the inside stays wonderfully moist. Try serving it over a bed of greens or alongside grilled veggies for a complete meal that’ll have everyone asking for seconds.
Keto Blackstone Bacon-Wrapped Asparagus
Trying to find a keto side dish that actually feels special? This Blackstone bacon-wrapped asparagus comes together in minutes but tastes like you spent hours. You get that perfect crispy bacon wrapped around tender-crisp asparagus every single time.
Ingredients
– 1 lb fresh asparagus spears (look for medium thickness—they hold up better to wrapping)
– 8 slices thick-cut bacon (I prefer applewood smoked for that extra flavor)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity note)
– 1 tsp garlic powder (fresh minced works too, but powder distributes more evenly)
– ½ tsp black pepper (freshly cracked gives the best aroma)
– ¼ tsp sea salt (I use coarse for that nice texture)
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Trim the tough ends off the asparagus spears by snapping them where they naturally break.
3. Divide asparagus into 8 equal bundles of 4-5 spears each.
4. Wrap one slice of bacon tightly around the middle of each asparagus bundle.
5. Drizzle olive oil over all the bacon-wrapped bundles, making sure to coat evenly.
6. Sprinkle garlic powder, black pepper, and sea salt evenly over all bundles.
7. Place bundles directly on the hot griddle, bacon seam-side down first.
8. Cook for 4-5 minutes until bacon is crispy and browned on the bottom.
9. Flip bundles using tongs and cook another 4-5 minutes until bacon is fully crispy.
10. Transfer to a plate lined with paper towels to drain any excess grease.
My favorite thing about these is how the bacon gets shatteringly crisp while the asparagus stays tender with just the right amount of bite. They’re fantastic dipped in a quick aioli or served alongside grilled steak for a complete keto meal that feels anything but restrictive.
Blackstone Smoked Sausage and Peppers
Sometimes you just need a no-fuss meal that delivers big flavor without the cleanup. This Blackstone smoked sausage and peppers recipe is my go-to when I want something satisfying that comes together in minutes. You’ll love how the smoky sausage pairs with sweet, tender peppers—it’s a crowd-pleaser every time.
Ingredients
– 1 lb smoked sausage, sliced into ½-inch rounds (I like using a good-quality kielbasa for extra smokiness)
– 2 large bell peppers, any color, sliced into ¼-inch strips (I mix red and green for a pop of color)
– 1 large yellow onion, thinly sliced (sweet onions work great here)
– 2 tbsp extra virgin olive oil (my go-to for high-heat cooking)
– 1 tsp garlic powder (trust me, it adds depth without burning)
– ½ tsp smoked paprika (for that extra smoky kick)
– ¼ tsp black pepper, freshly ground if you have it
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Drizzle the olive oil evenly across the griddle surface.
3. Arrange the sliced sausage in a single layer on the hot griddle.
4. Cook the sausage for 3–4 minutes until lightly browned on one side.
5. Flip each sausage round using tongs and cook for another 3 minutes until browned on both sides.
6. Push the sausage to one side of the griddle using a spatula.
7. Spread the bell peppers and onion slices in an even layer on the empty side.
8. Cook the vegetables for 4 minutes without stirring to get a nice sear.
9. Toss the vegetables with your spatula and continue cooking for 3 more minutes until they’re slightly softened but still crisp.
10. Combine the sausage and vegetables in the center of the griddle.
11. Sprinkle the garlic powder, smoked paprika, and black pepper evenly over the mixture.
12. Toss everything together and cook for 2 final minutes to blend the flavors.
13. Remove from heat immediately using a griddle spatula.
The sausage gets beautifully crisp-edged while the peppers stay just tender enough to soak up all those smoky spices. I love serving this straight from the griddle into warm tortillas for quick wraps, or over a bed of rice to catch all the delicious juices.
Keto Blackstone Jalapeño Popper Burgers
You know those days when you want something indulgent but still want to stick to your keto goals? Yeah, me too. That’s exactly why I created these flavor-packed burgers that combine everything you love about jalapeño poppers with the satisfaction of a juicy burger.
Ingredients
– 1 lb ground beef (80/20 works best for juicy burgers)
– 4 oz cream cheese, softened (I leave mine on the counter for 30 minutes)
– 2 large jalapeños, finely diced (remove seeds if you’re sensitive to heat)
– 4 slices thick-cut bacon, cooked crispy and crumbled
– 1/2 cup shredded cheddar cheese (the sharp kind adds great flavor)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1 tbsp avocado oil (my favorite for high-heat cooking)
– 4 burger buns or lettuce wraps
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F).
2. In a large bowl, combine ground beef, garlic powder, and smoked paprika.
3. Gently mix the seasonings into the beef without overworking the meat.
4. Divide the beef mixture into 4 equal portions and form into patties.
5. Use your thumb to make a slight indentation in the center of each patty to prevent puffing.
6. Drizzle avocado oil onto the hot griddle and spread evenly.
7. Place the burger patties on the griddle and cook for 4-5 minutes.
8. Flip the burgers when you see juices pooling on the surface.
9. Cook for another 4-5 minutes on the second side for medium doneness.
10. While burgers cook, mix cream cheese, diced jalapeños, crumbled bacon, and shredded cheddar in a small bowl.
11. Spread the jalapeño popper mixture evenly over the cooked side of each burger.
12. Cover the griddle with a metal dome or baking sheet to melt the cheese mixture for 2 minutes.
13. Remove burgers when the cheese mixture is bubbly and slightly golden.
14. Let burgers rest for 3 minutes before serving to allow juices to redistribute.
15. Serve on your choice of buns or crisp lettuce wraps.
Really, the creamy, spicy topping takes these burgers to another level. The contrast between the juicy beef and the rich, slightly spicy cheese mixture is absolutely addictive. Try serving them with crispy bacon on the side for extra crunch, or slice them up over a fresh salad for a complete meal.
Blackstone Grilled Garlic Butter Shrimp
Just imagine the sizzle of plump shrimp hitting a hot griddle, bathed in garlicky butter. You’re about to make the most incredible Blackstone grilled garlic butter shrimp that comes together in minutes. It’s that perfect weeknight dinner that feels fancy but is seriously easy.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I always buy the 21-25 count size for perfect bites)
– 4 tbsp unsalted butter (I like to use European-style for richer flavor)
– 4 garlic cloves, minced (fresh is best here, trust me)
– 2 tbsp fresh lemon juice (about half a juicy lemon)
– 1 tsp smoked paprika (this adds that beautiful color and subtle smokiness)
– 1/2 tsp red pepper flakes (adjust to your heat preference)
– 2 tbsp chopped fresh parsley
– Salt to season
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Pat the shrimp completely dry with paper towels—this ensures they get a nice sear instead of steaming.
3. Season the shrimp evenly with salt and smoked paprika on both sides.
4. Melt the butter in a small saucepan over low heat.
5. Add the minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.
6. Stir the lemon juice and red pepper flakes into the garlic butter mixture.
7. Place the seasoned shrimp in a single layer on the hot griddle.
8. Cook the shrimp for 2 minutes without moving them to develop a golden crust.
9. Flip each shrimp using tongs and cook for another 1-2 minutes until opaque and slightly curled.
10. Pour the garlic butter mixture over the sizzling shrimp.
11. Toss the shrimp in the butter sauce for 30 seconds to coat evenly.
12. Sprinkle with fresh parsley and immediately remove from heat.
Let me tell you, these shrimp come out with the most beautiful caramelized edges and tender, juicy centers. That garlic butter sauce soaks into every nook and cranny, creating this incredible savory-sweet flavor that’s downright addictive. Try serving them over creamy polenta or with crusty bread to soak up every last drop of that amazing sauce.
Keto Blackstone Chicken Fajita Bowl
Remember those sizzling fajita platters at your favorite Mexican spot? You can totally recreate that magic at home with this keto-friendly version. It’s packed with flavor and comes together in no time on the Blackstone.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I prefer thighs for juiciness, but breasts work too)
– 2 bell peppers, any color (I love using one red and one green for color)
– 1 medium yellow onion
– 3 tbsp avocado oil (this is my high-heat cooking go-to)
– 2 tbsp fajita seasoning (homemade or store-bought both work great)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups shredded lettuce (iceberg gives that perfect crunch)
– 1/2 cup shredded cheddar cheese
– 1/4 cup sour cream
– 1/4 cup fresh cilantro leaves
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F).
2. While the griddle heats, slice the chicken thighs into 1-inch strips.
3. Cut the bell peppers and onion into thin, uniform strips about 1/4-inch wide.
4. Drizzle 2 tablespoons of avocado oil onto the hot griddle surface.
5. Immediately place the chicken strips in a single layer on the oiled griddle.
6. Cook the chicken for 4-5 minutes without moving it to develop a golden sear.
7. Flip each chicken strip using tongs and cook for another 4-5 minutes.
8. Sprinkle the fajita seasoning, salt, and black pepper evenly over the chicken.
9. Push the cooked chicken to one side of the griddle.
10. Add the remaining 1 tablespoon of avocado oil to the empty space.
11. Place the bell pepper and onion strips on the oiled area.
12. Cook the vegetables for 3-4 minutes, stirring occasionally with a spatula.
13. Combine the chicken and vegetables on the griddle, mixing everything together.
14. Cook the mixture for 1-2 more minutes until everything is heated through.
15. Divide the shredded lettuce evenly between two bowls.
16. Top the lettuce with the hot chicken and vegetable mixture.
17. Sprinkle the shredded cheddar cheese over each bowl.
18. Add dollops of sour cream to each serving.
19. Garnish with fresh cilantro leaves.
Here’s why this bowl rocks—the chicken stays incredibly juicy while the peppers keep just enough crunch. That smoky griddle char pairs perfectly with the cool, creamy toppings. Try serving it with extra lime wedges for squeezing over everything!
Blackstone Smashed Avocado Burger
You know those days when you want something truly satisfying but don’t want to spend hours in the kitchen? Yeah, this Blackstone Smashed Avocado Burger hits all the right notes—juicy, creamy, and packed with flavor in every bite.
Ingredients
– 1 lb ground beef (80/20 blend for the best juiciness)
– 4 burger buns (I like brioche for that buttery softness)
– 2 ripe avocados (they should give slightly when gently pressed)
– 1 lime (freshly squeezed makes all the difference)
– 1/4 cup mayonnaise (Duke’s is my favorite for its tang)
– 4 slices cheddar cheese (sharp cheddar melts beautifully)
– 1/2 red onion, thinly sliced (for a nice crunch)
– 2 tbsp olive oil (extra virgin adds a fruity note)
– Salt and black pepper (I use coarse sea salt for better texture)
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Divide the ground beef into 4 equal portions and gently form them into loose balls.
3. Drizzle 1 tbsp olive oil onto the griddle and spread it evenly with a spatula.
4. Place the beef balls on the griddle, leaving space between them.
5. Use a heavy spatula to firmly press each ball into a 1/2-inch thick patty.
6. Season the tops generously with salt and black pepper.
7. Cook for 3 minutes without moving to develop a good crust.
8. Flip the patties and immediately place 1 slice cheddar cheese on each.
9. Cook for another 3 minutes until the cheese melts and internal temperature reaches 160°F.
10. While patties cook, split the burger buns and toast them cut-side down on the griddle for 1-2 minutes until golden.
11. In a small bowl, mash the avocados with a fork until slightly chunky.
12. Stir in the mayonnaise and juice from 1 lime until well combined.
13. Remove toasted buns from griddle and spread the avocado mixture on the bottom halves.
14. Top each with a cheeseburger patty and several slices of red onion.
15. Cover with the top bun halves and serve immediately.
Deliciously messy and worth every napkin. The crispy-edged patty against the cool, creamy avocado creates this amazing texture contrast that’ll have you making these all summer long. Try serving them with sweet potato fries for the ultimate backyard burger experience.
Keto Blackstone Zucchini Noodles with Pesto
Very few things beat a quick, satisfying meal that also happens to be keto-friendly. You’re going to love how these zucchini noodles from the Blackstone get perfectly tender-crisp while soaking up all that vibrant pesto flavor. It’s one of those dishes that makes healthy eating feel totally effortless and delicious.
Ingredients
– 2 medium zucchinis, spiralized into noodles (I find the thicker noodles hold up better on the griddle)
– 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
– 1/2 cup prepared basil pesto (homemade is amazing, but a good store-bought jar works in a pinch)
– 1/4 cup grated Parmesan cheese (I like the fresh-grated kind for better melting)
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– Salt to season (I use a light hand since the pesto and Parmesan are already salty)
Instructions
1. Preheat your Blackstone griddle to medium-high heat, about 400°F.
2. Drizzle 1 tablespoon of olive oil onto the hot griddle surface.
3. Spread the zucchini noodles evenly across the griddle in a single layer.
4. Cook for 2 minutes without stirring to allow one side to develop light grill marks.
5. Flip the noodles using tongs or a spatula and cook for another 2 minutes.
6. Push the noodles to one side of the griddle and add the remaining 1 tablespoon of olive oil to the empty space.
7. Add the minced garlic to the oil and cook for 30 seconds until fragrant.
8. Mix the garlic and oil into the zucchini noodles.
9. Add the pesto directly to the noodles on the griddle.
10. Toss everything together continuously for 1 minute until the pesto is heated through and coats the noodles evenly.
11. Sprinkle the grated Parmesan cheese over the noodles.
12. Toss once more for 30 seconds until the cheese begins to melt slightly.
13. Remove from heat immediately to prevent the zucchini from becoming mushy.
Just cooked, these noodles have the perfect tender-crisp bite that holds up beautifully against the rich, herby pesto. The Parmesan adds a salty, savory note that ties everything together. Try topping it with grilled shrimp or chicken for a complete meal, or enjoy it as-is for a light yet satisfying lunch.
Blackstone Grilled Cajun Salmon
You know that feeling when you want something fancy but don’t want to spend hours in the kitchen? Yeah, this Blackstone grilled Cajun salmon is your answer. It’s got that perfect crispy skin and spicy kick that makes weeknight dinners feel special.
Ingredients
– 4 (6-ounce) salmon fillets with skin on (I always ask for center-cut pieces—they cook more evenly)
– 2 tablespoons olive oil (extra virgin is my go-to for that fruity flavor)
– 2 tablespoons Cajun seasoning (I like the bold store-bought blends, but homemade works too)
– 1 lemon, cut into wedges (fresh lemon juice really brightens everything up)
– 1 teaspoon kosher salt (I prefer the larger flakes for better control)
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 10 minutes.
2. Pat the salmon fillets completely dry with paper towels while the griddle heats up.
3. Brush both sides of each salmon fillet evenly with olive oil using a pastry brush.
4. Sprinkle the Cajun seasoning and kosher salt evenly over both sides of the salmon fillets.
5. Place the salmon fillets skin-side down on the hot griddle, spacing them 2 inches apart.
6. Cook the salmon undisturbed for 4-5 minutes until the skin is crispy and releases easily from the griddle.
7. Flip each salmon fillet carefully using a wide spatula.
8. Cook the second side for 3-4 minutes until the internal temperature reaches 125°F for medium-rare.
9. Squeeze fresh lemon juice over the cooked salmon fillets immediately after removing them from the griddle.
10. Let the salmon rest for 3 minutes before serving to allow the juices to redistribute.
Don’t you love that perfect crispy skin against the tender, flaky interior? The Cajun seasoning creates this amazing crust that’s spicy but not overwhelming. I love serving this over a bed of creamy grits or with a simple arugula salad—the peppery greens balance the heat beautifully.
Keto Blackstone Mushroom Swiss Sliders
Just when you think sliders can’t get any better, these keto-friendly mushroom Swiss beauties come along and prove you wrong. They’re perfect for game day, weeknight dinners, or whenever you’re craving something seriously satisfying without the carb overload. You’re going to love how these come together on the Blackstone—so much flavor in every single bite!
Ingredients
– 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
– 8 oz sliced cremini mushrooms (baby bellas work great too)
– 4 slices Swiss cheese (tear them in half for perfect slider coverage)
– 2 tbsp avocado oil (my go-to for high-heat cooking)
– 1 tsp garlic powder (don’t skip this—it makes everything better)
– 1/2 tsp onion powder
– 1/2 tsp sea salt
– 1/4 tsp black pepper (freshly cracked if you have it)
– 4 keto-friendly slider buns (or lettuce wraps if you’re going bun-less)
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 375°F).
2. Drizzle 1 tablespoon of avocado oil across the hot griddle surface.
3. Place sliced mushrooms in a single layer on the oiled section.
4. Cook mushrooms for 4-5 minutes until they release their liquid and start to brown.
5. Flip mushrooms and cook another 3-4 minutes until deeply golden.
6. Push mushrooms to the cooler side of the griddle to keep warm.
7. In a medium bowl, combine ground beef, garlic powder, onion powder, sea salt, and black pepper.
8. Mix gently with your hands until just combined—don’t overwork the meat.
9. Divide the beef mixture into 4 equal portions and shape into slider-sized patties.
10. Make a slight indentation in the center of each patty with your thumb to prevent doming.
11. Place patties on the hot griddle and cook for 3-4 minutes without moving them.
12. Flip patties when you see juices pooling on the surface.
13. Cook for another 3 minutes on the second side for medium doneness.
14. Place half-slices of Swiss cheese on each patty during the last minute of cooking.
15. Cover the patties with a metal bowl or dome to help melt the cheese completely.
16. Lightly toast your keto buns on the griddle for 30-45 seconds if using.
17. Assemble sliders by placing cheesy patties on bun bottoms.
18. Top each patty with a generous portion of sautéed mushrooms.
19. Cap with bun tops and serve immediately.
Keeping these warm in a low oven (200°F) works great if you’re feeding a crowd. The melted Swiss cheese gets wonderfully stringy when you pull them apart, while the mushrooms add that earthy, savory depth that makes these feel indulgent. Try serving them with a side of sugar-free keto-friendly dipping sauce—they’re fantastic for dipping!
Blackstone Bacon and Egg Breakfast Hash
Ugh, is there anything better than the sizzle of breakfast hitting a hot griddle? You’re about to make the most epic Blackstone bacon and egg breakfast hash that’ll have everyone begging for seconds. This is seriously the best way to start your weekend morning.
Ingredients
– 6 slices thick-cut bacon, chopped (I love the smoky flavor this adds)
– 1 large yellow onion, diced (sweet onions work great here)
– 1 red bell pepper, chopped
– 1 lb russet potatoes, peeled and diced into ½-inch cubes
– 4 large eggs (I prefer room temp eggs for more even cooking)
– 2 tbsp olive oil (extra virgin olive oil is my go-to)
– 1 tsp kosher salt
– ½ tsp black pepper
– ½ tsp smoked paprika
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 375°F).
2. Spread the olive oil evenly across the griddle surface using a spatula.
3. Place the chopped bacon on the hot griddle and cook for 4-5 minutes until crispy.
4. Add the diced potatoes to the griddle, spreading them in a single layer.
5. Cook the potatoes for 8-10 minutes, flipping occasionally until golden brown and tender.
6. Sprinkle kosher salt, black pepper, and smoked paprika over the potatoes.
7. Push the potatoes and bacon to one side of the griddle.
8. Add the diced onion and red bell pepper to the empty space.
9. Cook the vegetables for 4-5 minutes until softened and slightly charred.
10. Mix everything together on the griddle, creating a well in the center.
11. Crack the 4 eggs directly into the well you created.
12. Cook the eggs for 2-3 minutes until the whites are set but yolks are still runny.
13. Sprinkle the chopped fresh parsley over the entire hash.
14. Use your spatula to divide the hash into 4 equal portions.
15. Serve immediately directly from the griddle.
Keep that griddle hot right until serving for the perfect crispy texture. The combination of smoky bacon, tender potatoes, and runny egg yolks creates this incredible savory harmony that’s just begging to be scooped up with some crusty bread. Try topping it with a sprinkle of sharp cheddar or serving it alongside fresh avocado slices for an extra treat.
Keto Blackstone Spicy Chicken Wings
Nothing beats crispy wings with a kick, especially when they’re keto-friendly and perfect for your Blackstone griddle. You’ll love how these spicy chicken wings come together with minimal effort but deliver maximum flavor. They’re my go-to for game day or when I’m craving something satisfying without the carbs.
Ingredients
- 2 lbs chicken wings – I always get them fresh, not frozen, for better crispiness
- 2 tbsp avocado oil – my favorite high-heat oil that doesn’t smoke up the kitchen
- 1 tbsp smoked paprika – this adds that beautiful color and smoky depth
- 1 tsp garlic powder – I prefer the granulated kind that doesn’t clump
- 1 tsp onion powder – trust me, it makes a difference in the flavor base
- 1/2 tsp cayenne pepper – adjust this if you’re sensitive to heat
- 1/2 tsp black pepper – freshly ground gives the best aroma
- 1 tsp sea salt – I use coarse salt for better texture
Instructions
- Pat your chicken wings completely dry with paper towels – this is crucial for getting them crispy instead of steaming.
- Place wings in a large bowl and drizzle with avocado oil, tossing to coat evenly.
- Combine smoked paprika, garlic powder, onion powder, cayenne, black pepper, and sea salt in a small bowl.
- Sprinkle the spice mixture over the wings and massage it into every surface with your hands.
- Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
- Arrange wings in a single layer on the hot griddle, leaving space between them for proper air circulation.
- Cook for 8 minutes without moving them – this creates that perfect sear and prevents sticking.
- Flip each wing using tongs and cook for another 8 minutes on the second side.
- Reduce heat to medium (about 350°F) and continue cooking for 10-12 minutes, flipping occasionally, until internal temperature reaches 165°F.
- Transfer wings to a wire rack instead of a plate – this keeps the bottom from getting soggy.
Fresh from the griddle, these wings have that irresistible crackle when you bite into them, with heat that builds slowly rather than overwhelming your palate. Serve them piled high with crisp celery sticks and your favorite keto-friendly blue cheese dressing for dipping – the cool creaminess perfectly balances the spice.
Blackstone Grilled Halloumi and Veggies
Aren’t you tired of the same old grilled veggies? This Blackstone grilled halloumi and veggie combo is about to become your new favorite summer meal—it’s quick, satisfying, and packed with flavor.
Ingredients
– 1 block halloumi cheese (I always pat it dry first—it helps with that perfect sear)
– 1 red bell pepper, sliced into strips (the sweet ones are my favorite here)
– 1 zucchini, sliced into half-moons (don’t cut them too thin or they’ll get mushy)
– 1 yellow squash, sliced into half-moons
– 1 red onion, cut into wedges
– 2 tbsp extra virgin olive oil (my go-to for grilling)
– 1 tsp dried oregano
– ½ tsp garlic powder
– ¼ tsp black pepper
Instructions
1. Preheat your Blackstone griddle to medium-high heat (around 400°F).
2. Pat the halloumi block completely dry with paper towels.
3. Slice halloumi into ½-inch thick rectangles.
4. Combine all sliced vegetables in a large bowl.
5. Drizzle olive oil over the vegetables.
6. Sprinkle oregano, garlic powder, and black pepper over the vegetables.
7. Toss vegetables until evenly coated with oil and seasonings.
8. Place halloumi slices on the hot griddle in a single layer.
9. Cook halloumi for 2-3 minutes until golden brown crust forms on bottom.
10. Flip halloumi using a spatula.
11. Cook second side for 2-3 minutes until golden brown.
12. Transfer cooked halloumi to a plate.
13. Spread seasoned vegetables evenly across the hot griddle.
14. Cook vegetables for 4-5 minutes without moving them.
15. Flip vegetables using a spatula or tongs.
16. Cook second side for 3-4 minutes until tender with charred edges.
17. Return halloumi to the griddle to warm for 30 seconds.
What makes this dish special is the contrast between the squeaky, salty halloumi and those sweet, charred veggies. Try serving it over quinoa for a complete meal, or stuff it into warm pita bread with a drizzle of tahini—either way, you’ll be making this all season long.
Keto Blackstone Philly Cheesesteak Skillet
Very few meals hit the spot like a good Philly cheesesteak, and this keto version on your Blackstone griddle makes it even better. You get all that savory, cheesy goodness without the carbs, and it comes together in one skillet for easy cleanup. Honestly, it’s become my go-to weeknight dinner when I’m craving something hearty but want to keep it low-carb.
Ingredients
– 1 lb thinly sliced ribeye steak (I ask the butcher to slice it paper-thin—it makes all the difference)
– 1 medium green bell pepper, thinly sliced
– 1 medium yellow onion, thinly sliced
– 8 oz sliced white mushrooms (baby bellas are my favorite for extra flavor)
– 2 tbsp avocado oil (it has a high smoke point, perfect for the griddle)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp sea salt
– 8 slices provolone cheese (get the good melty kind!)
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F).
2. Drizzle 1 tablespoon of avocado oil evenly across the griddle surface.
3. Spread the sliced ribeye steak in a single layer on the hot griddle.
4. Cook the steak for 2-3 minutes without moving it to get a good sear.
5. Flip the steak and cook for another 2 minutes until browned.
6. Push the cooked steak to one side of the griddle.
7. Add the remaining tablespoon of avocado oil to the empty space.
8. Place the sliced bell pepper, onion, and mushrooms on the oiled area.
9. Sprinkle the vegetables with garlic powder, onion powder, black pepper, and sea salt.
10. Cook the vegetables for 4-5 minutes, stirring occasionally, until they’re softened and slightly charred.
11. Mix the cooked steak and vegetables together on the griddle.
12. Spread the mixture into an even layer.
13. Arrange the provolone cheese slices evenly over the top of the meat and vegetable mixture.
14. Cover the griddle with a metal dome or large lid for 1-2 minutes until the cheese is completely melted and bubbly.
15. Remove from heat immediately once the cheese has melted.
Absolutely nothing beats that first bite when the melted provolone mixes with the savory steak and tender veggies. The ribeye stays juicy while the vegetables add just the right amount of crunch. Try serving it in lettuce wraps for the full keto experience, or just eat it straight from the skillet with a fork—no judgment here!
Blackstone Garlic Parmesan Brussels Sprouts
Ugh, are you tired of boring side dishes that take forever to make? These Blackstone Garlic Parmesan Brussels Sprouts come together in minutes and deliver that perfect crispy-edged, tender-centered texture we all crave. Seriously, they might just steal the show from your main course.
Ingredients
– 1 lb Brussels sprouts, trimmed and halved (look for similar-sized ones so they cook evenly)
– 3 tbsp extra virgin olive oil (my go-to for that lovely fruity flavor)
– 4 cloves garlic, minced (fresh is best here—trust me)
– ½ cup freshly grated Parmesan cheese (skip the pre-shredded stuff—it melts so much better)
– 1 tsp kosher salt (I prefer this over table salt for more even seasoning)
– ½ tsp black pepper, freshly ground
– 2 tbsp unsalted butter (room temp blends in smoothly)
Instructions
1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the Brussels sprouts in a single layer on the hot griddle, cut-side down.
4. Cook undisturbed for 4 minutes to develop a deep golden-brown sear on the cut sides.
5. Flip the Brussels sprouts using a spatula and cook for another 3 minutes.
6. Push the sprouts to one side of the griddle and add the minced garlic to the empty space.
7. Sauté the garlic for 30 seconds until fragrant but not browned.
8. Add the room temperature butter to the garlic and stir until melted and combined.
9. Toss the Brussels sprouts with the garlic-butter mixture until fully coated.
10. Sprinkle the freshly grated Parmesan cheese evenly over the sprouts.
11. Cook for 1 more minute until the cheese is melted and slightly crispy at the edges.
12. Transfer the finished Brussels sprouts to a serving plate immediately.
That crispy Parmesan crust clinging to each sprout creates an incredible texture contrast with the tender interiors. The garlic infuses every bite without overpowering, making these fantastic alongside grilled steak or stirred into pasta for an easy veggie boost.
Keto Blackstone Pulled Pork Lettuce Wraps
Ready for a low-carb dinner that feels like a treat? These keto Blackstone pulled pork lettuce wraps come together with minimal effort but deliver maximum flavor. You’ll love how the tender pork pairs with crisp lettuce for a satisfying meal that won’t derail your eating goals.
Ingredients
– 2 lbs pork shoulder (I like to trim most of the fat, but leave a little for flavor)
– 1 tbsp avocado oil (my go-to for high-heat cooking)
– 1/2 cup sugar-free barbecue sauce (look for one with 2g carbs or less per serving)
– 1/4 cup apple cider vinegar (the good stuff with the “mother”)
– 1 tbsp smoked paprika (this really makes the dish)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper (freshly ground if you have it)
– 8 large butter lettuce leaves (the cup-shaped ones work best)
– 1/4 cup red onion, finely diced
– 2 tbsp fresh cilantro, chopped
Instructions
1. Cut the pork shoulder into 2-inch cubes, removing excess fat if desired.
2. Preheat your Blackstone griddle to medium-high heat (about 400°F).
3. Drizzle avocado oil onto the hot griddle surface.
4. Place pork cubes on the griddle in a single layer, leaving space between pieces.
5. Cook pork for 4 minutes without moving to develop a good sear.
6. Flip each piece using tongs and cook for another 4 minutes.
7. Reduce heat to medium (about 325°F) and continue cooking pork for 15 minutes, turning occasionally.
8. Check internal temperature with a meat thermometer – it should reach 165°F.
9. Transfer pork to a cutting board and let rest for 5 minutes.
10. Use two forks to shred the pork completely.
11. Return shredded pork to the griddle over low heat (about 250°F).
12. Pour sugar-free barbecue sauce and apple cider vinegar over the pork.
13. Sprinkle smoked paprika, garlic powder, onion powder, and black pepper over the mixture.
14. Stir constantly for 3 minutes until everything is well combined and heated through.
15. Arrange butter lettuce leaves on a serving platter.
16. Spoon pulled pork mixture evenly into each lettuce cup.
17. Top with diced red onion and chopped fresh cilantro.
Out of this world tender and packed with smoky-sweet flavor, the pork practically melts in your mouth against the cool, crisp lettuce. Try serving these with extra barbecue sauce for dipping, or add some sliced jalapeños if you like a little heat. They’re perfect for casual dinners or even game day gatherings when you want something delicious but still keto-friendly.
Blackstone Grilled Lemon Butter Cod
Just when you think cod can’t get any better, this Blackstone version comes along and changes everything. You’re going to love how the lemon butter sauce soaks right into those beautiful grill marks, creating the most incredible flavor combination that feels fancy but is actually super simple to make.
Ingredients
- 4 cod fillets (about 6 oz each) – I always look for thick, even pieces so they cook at the same rate
- 2 tbsp olive oil – extra virgin is my go-to for that fruity flavor
- 1 tsp garlic powder – the fine stuff coats the fish perfectly
- 1/2 tsp paprika – smoked paprika adds such a nice depth
- 1/2 tsp salt – kosher salt is my preference for even distribution
- 1/4 tsp black pepper – freshly ground makes all the difference
- 4 tbsp unsalted butter – I like to cut it into small cubes so it melts quickly
- 2 tbsp fresh lemon juice – squeeze it right before using for maximum brightness
- 1 tbsp chopped fresh parsley – flat-leaf parsley has the best flavor in my opinion
Instructions
- Preheat your Blackstone griddle to medium-high heat (about 400°F) for 10 minutes.
- Pat the cod fillets completely dry with paper towels – this tip ensures you get that beautiful sear instead of steaming.
- Brush both sides of each fillet with olive oil using a pastry brush.
- Sprinkle garlic powder, paprika, salt, and black pepper evenly over both sides of all fillets.
- Place the seasoned cod fillets on the hot griddle and cook for 4 minutes without moving them.
- Flip the fillets carefully using a thin spatula and cook for another 3-4 minutes.
- Push the cod to the cooler side of the griddle (about 300°F) to keep warm.
- Melt the butter in the hot section of the griddle until it starts bubbling, about 1 minute.
- Add the fresh lemon juice to the melted butter and stir with a spatula for 30 seconds – this quick emulsion tip prevents the sauce from breaking.
- Spoon the lemon butter sauce over each cod fillet, making sure to coat them evenly.
- Sprinkle the chopped parsley over the top of the sauced fillets.
- Remove the cod from the griddle immediately and transfer to serving plates.
Perfectly flaky cod with those signature grill marks just melts in your mouth, while the bright lemon butter cuts through the richness in the best way possible. Try serving it over a bed of garlic rice to soak up every last drop of that amazing sauce, or alongside some grilled asparagus for a complete meal that feels restaurant-quality but comes together in minutes.
Keto Blackstone Buffalo Cauliflower Bites
Craving something spicy and satisfying but trying to keep it low-carb? You’ve got to try these buffalo cauliflower bites made on the Blackstone—they’re crispy, flavorful, and perfect for game day or a quick snack. Seriously, they might just become your new favorite way to enjoy veggies without feeling like you’re missing out.
Summary
Keto grilling just got more exciting with these 20 flavorful Blackstone recipes! From juicy steaks to sizzling veggies, there’s something for every taste. Fire up your griddle and try these delicious dishes—we’d love to hear which ones become your favorites. Don’t forget to leave a comment and share this roundup on Pinterest for fellow grilling enthusiasts. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
