Keto recipes for Barbecue
Keto barbecue recipes with sugar-free rubs and marinades, grilled meat and fish, and sides that replace potato salad and buns at the grill.
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7 of 7 matching posts.
Keto Coleslaw: Creamy and Sugar-Free for the Grill
Creamy keto coleslaw with mayonnaise and sour cream instead of a sugary dressing: approx. 4.5 g net carbs and 18 g fat per serving - the barbecue side that gets better a day ahead.
Keto Shashlik: Grilled Skewers Without the Sugary Jarred Sauce
Keto shashlik from the grill with pork neck, bell pepper and onion: approx. 4 g net carbs and 30 g fat per serving, including a shashlik sauce with no sugar.
Keto Grill Rub Without Sugar: The Spice Mix for Everything Off the Grate
Keto grill rub without brown sugar: paprika, cumin, mustard seed and erythritol, approx. 0.7 g net carbs per serving - keeps for six months in a jar.
Keto Barbecue Marinade: Sugar-Free Base Recipe Plus Three Variations
Keto barbecue marinade without sugar or honey: an oil and mustard base with herbs, approx. 0.9 g net carbs and 21 g fat per serving - plus three variations for meat, fish and vegetables.
Keto Grilled Pork Neck Steaks: Seasoned Yourself, Not Pre-Marinated
Keto pork neck steaks from the grill with a homemade paprika and caraway rub: approx. 1 g net carbs and 40 g fat per serving - without the sugar of ready-made marinade.
Keto Grilled Vegetable Foil Packets: No Corn, No Potato
Keto grilled vegetables in a foil packet with zucchini, bell pepper and mushrooms: approx. 6 g net carbs and 13 g fat per serving - the side dish for every barbecue.
Keto Planked Salmon: Mustard-Dill Crust Instead of Honey Glaze
Keto planked salmon grilled on a wooden plank: dry cure with erythritol instead of sugar, mustard-dill crust, approx. 1 g net carbs and 28 g fat per serving.
About this category
Grilling is naturally keto-friendly, since meat, fish and vegetables need no breading. The hidden carbs usually come from barbecue sauces, ketchup and sweet rubs, which often contain plenty of sugar. That is why this category includes a grill rub without sugar and a barbecue marinade you can mix yourself, alongside dishes like grilled pork neck steaks, shashlik and planked salmon.
Sides deserve attention too. Coleslaw dressed with mayonnaise and vinegar instead of a sweet dressing replaces potato salad, and grilled vegetable foil packets with zucchini, bell peppers and mushrooms cook right next to the meat. Bell peppers and onions carry more carbs than leafy greens, so balance them with lower-carb vegetables if you are counting closely.
Marinate meat several hours ahead or overnight for better flavor, and pat it dry before it hits the grate to get a good crust. Use indirect heat for thicker cuts and soak wooden planks in water before grilling fish on them. Keep cold sides chilled until serving, especially those with mayonnaise, and bring them out only when the food comes off the grill.