Recipes
Austin  |  Jun 27, 2020

4th-of-July-backyard-bbq-keto-recipes

With sugary snacks and carb-heavy dishes galore, holiday parties can be some of the toughest times to stay on track with your keto diet. But don’t panic! You can still partake in some of your favorite All-American classics while minding your macros and without the carb overload. Whether you’re enjoying the festivities at home this year or going to a party, we’ve got you covered with some low-carb, keto-friendly backyard cookout recipes that everyone at the table will enjoy this 4th of July.

 

Bison Burger Lettuce Wraps

Yields 4 servings

Ingredients

4-pack of Force of Nature Bison Bacon Burger Patties

4 slices of cheddar cheese

1 head of iceberg lettuce

1 onion, sliced into rings

1 tomato, sliced

1 dill pickle, sliced into rounds

Instructions

Preheat grill. Place burger patties in a single layer. Grill until well browned on each side and the internal temperature registers 165 degrees Fahrenheit, about 6 minutes per side.

Add cheese slices about a minute before patties are done cooking.

Cut the iceberg lettuce head into fourths. Cut off the bottom “stem” of each wedge of lettuce. Remove the thick inner pieces, leaving the outer leaves. You’ll split these leaves to form your top and bottom “bun”.

Layer the burger patties and toppings on the bottom lettuce wrap. Top with the other layer of the lettuce wedge.

Pick it up with both hands and enjoy!

  

Broccoli Bacon Salad

Yields 8 servings

Ingredients

2 large heads of broccoli cut into florets

8 oz. bacon cut into bite-sized pieces*

½ cup mayonnaise

⅓ cup Greek yogurt

1 Tbsp. white wine vinegar

2 Tbsp. Swerve Sweetener (granular)

½ tsp. salt

⅓ cup red onion finely sliced

1 cup walnuts toasted

Instructions

Steam broccoli for 4-5 minutes.

Cook bacon pieces for 5-7 minutes. Drain grease with a paper towel on a plate.

Whisk together the dressing ingredients: mayo, greek yogurt, white wine vinegar, Swerve, salt.

Combine broccoli and bacon with the salad dressing.

Add in toasted walnuts and red onion.

Chill for 1-2 hours or up to overnight.

 Serve cold and enjoy!

 

 

Keto Coleslaw

Yields 8 servings

Ingredients

14-ounce bag coleslaw mix

1 cup mayonnaise

2 tablespoons heavy cream

1 teaspoon yellow mustard

½ teaspoon garlic powder

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon chives

Instructions

Add the coleslaw mix to a food processor and pulse until you have small chunks of coleslaw.

Remove from the food processor and add to a mixing bowl.

Add the rest of the ingredients to a separate bowl and whisk together until smooth. 

Pour the dressing over the coleslaw mix and stir to combine.  

Serve immediately or cover and store in the fridge for up to 3 days.

 

 

Low-Carb Buffalo Chicken Deviled Eggs

Yields 12 servings

Ingredients

6 hard-boiled eggs

¼ cup cooked shredded chicken

¼ cup + 1 tablespoon Frank’s Red Hot Sauce

¼ cup shredded cheddar

2 tablespoons ranch dressing

Crumbled blue cheese, for garnish

 

Instructions

Peel and slice the eggs in half lengthwise.

Scoop the yolks out into a small bowl and mash with a fork.

Add the chicken, ¼ cup of hot sauce, cheddar, and ranch dressing to the yolks and stir well to combine.

Spoon the mixture evenly between the egg whites.

Sprinkle with blue cheese crumbles and drizzle with remaining hot sauce.

Enjoy! Can be stored in a sealed container in the refrigerator for 3-4 days.

 

 

Keto Root Beer Float

Yields 4 servings

Ingredients

1 pint of Mammoth Creameries Vanilla Bean Keto Ice Cream, divided

4 cans of zero sugar root beer (such as Virgil’s)

Instructions

Scoop ½ cup of keto ice cream into each drinking glass.

Pour root beer over ice cream.

Add a straw & enjoy!

 

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