If you’re living the low-carb lifestyle, it can be difficult navigating through the typical summertime fare of grilled meats covered in carb-heavy sauces, potato salad, and chips to find dishes you can actually eat.
Just because you’ve given up carbs doesn’t mean you have to give up enjoying delicious foods at barbecues! From low-carb appetizers to side and main dishes, we’ve got you’ve covered—with low-carb sauce, of course!
Here are five simple ketogenic-diet-friendly recipes you can serve up at your next barbecue.
Enjoy with your favorite keto-friendly veggie for a delicious low-carb appetizer!
- CANNED CHUNK CHICKEN BREAST, DRAINED: 10 OZ.
- CREAM CHEESE, SOFTENED: 8 OZ.
- HOT SAUCE: 1/2 CUP
- SHREDDED MONTEREY JACK CHEESE: 1/3 CUP
- RANCH DRESSING: 1/3 CUP
- CRUMBLED BLUE CHEESE: 1/3 CUP
- Combine cream cheese, ranch dressing, and hot sauce in a medium-sized bowl. You can use a fork or whisk, but if you have a hand-held beater it will make the job go by a lot faster.
- Fold in chicken.
- Spread mixture into a pie plate sprayed with a nonstick cooking oil.
- Bake at 350 degrees F for 15 minutes.
- Add Monterey jack cheese and blue cheese to the top. Bake for an additional 10-15 minutes.
No barbecue menu would be complete without this quick and easy low-carb favorite!
- EGGS: 12
- MAYONNAISE: 1 CUP
- DIJON MUSTARD: 2-1/2 TBSP
- SALT: 1/4 TSP
- Place eggs in a single layer in a sauce pan and cover with enough water so there’s about an inch of water above the eggs. Heat on high until water begins to boil, then cover and turn the heat to low. Cook for 1 minute.
- Remove from heat and leave covered for 14 minutes, then rinse under cold water for 1 minute.
- Crack egg shells and peel under cool running water. Pat dry with a paper towel.
- Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl.
- Mash the yolks into a fine crumble with a fork. Add mayonnaise, mustard, salt, and pepper. Mix well.
- Scoop the yolk mixture into the egg whites, sprinkle with paprika, and enjoy!
A little crunchy, a little creamy, and 100 percent refreshing! Enjoy this summertime side dish at your next outdoor gathering.
- COLESLAW MIX: 16 OZ.
- MAYONNAISE: 1 CUP
- HEAVY WHIPPING CREAM: 1/2 CUP
- WHITE VINEGAR: 1 TBSP
- LEMON JUICE: 2 TBSP
- In a small bowl, combine the mayonnaise, heavy cream, vinegar, and lemon juice. Mix well.
- Pour over the cabbage mixture and toss to coat well.
- Cover and chill for at least one hour or until ready to serve.
Forget the bun! You won’t be disappointed by these juicy burgers with a surprise filling of cheddar cheese!
- GROUND BEEF (80/20): 2 LBS.
- SHARP CHEDDAR CHEESE: 8 OZ.
- OLIVE OIL: 1/2 CUP
- ICEBERG LETTUCE: 8 LARGE LEAVES
- MEDIUM TOMATO: 1
- WORCESTERSHIRE SAUCE: 2-1/2 TBSP
- HAAS AVOCADO: 1
- DILL PICKLE SPEARS
- SALT AND PEPPER: TO TASTE
- Combine meat, Worcestershire sauce, salt, and pepper to taste in a medium bowl. Blend well.
- Divide meat into 8 equal portions and shape each into a ball.
- Poke a deep hole in each ball and fill with 1 ounce of cheese. Mold meat around cheese to enclose, and flatten each burger to a 3/4-inch-thick patty.
- Cook each burger in olive oil to desired doneness, about 5 minutes per side for medium.
- Top each burger with avocado, a slice of tomato, and a pickle spear, and wrap in a lettuce leaf.
Swap out the croutons for bacon in this traditional Caesar salad recipe for extra flavor and crunch!
- ROMAINE LETTUCE: 8 CUPS
- SHREDDED PARMESAN CHEESE: 4 OZ.
- BACON: 5 OZ.
- CREAMY CAESAR DRESSING: 1 CUP
- Cook bacon in a skillet over medium-high heat until crisp, about 7-8 minutes. Remove from heat and place on a plate to cool.
- Once the bacon is cooled, crumble into small pieces.
- Combine chopped lettuce, cheese, and bacon in a large bowl, drizzle with dressing, and toss to coat. Serve immediately.