15 Keto BBQ Side Dishes To Make This Summer

ByViolet ParkerEditorial Policy

One of my favorite things about keto is that you definitely don’t have to miss out on barbecue season! Grilled and smoked meats are just so easy to keep low carb, and this summer I fully intend to make the most of that by hosting plenty of outdoor gatherings whilst still being able to commit to the low carb life. These side dish ideas are totally delicious and they mean that you won’t feel like you’re depriving yourself just because you’re avoiding the bread rolls. 

We’re talking creamy cauliflower “potato” salad, plenty of colorful and satisfying salads, cucumber bites with everything bagel seasoning, and dips so good you’ll forget about chips entirely. From fresh and crunchy to rich and indulgent, there’s something here for every kind of summer spread.

Oh, and one more thing: these sides aren’t just “good for keto.” They’re just good—and you might catch the carb-lovers going back for seconds. Give them a try and let me know what you think! 

1. Creamy Keto Cucumber Salad

keto cucumber salad

Serves: 4

This cool and creamy cucumber salad is exactly the kind of side dish you want when the grill’s fired up and the sun’s beating down. It’s refreshing, tangy, and just rich enough to feel satisfying — all without blowing your carb count. The crisp cucumbers soak up the creamy dressing, and a handful of dill brings everything together with classic summer flavor. Bonus: it takes less than 10 minutes to throw together. It’s one of my favorite keto sides, and I make this one on repeat right through the year. 

Ingredients:

  • 2 large cucumbers, thinly sliced

  • ½ small red onion, thinly sliced

  • ½ cup sour cream

  • 2 tablespoons mayonnaise

  • 1 tablespoon white vinegar or lemon juice

  • 1 teaspoon Dijon mustard

  • 1 tablespoon fresh dill, chopped (or 1 tsp dried)

  • Salt and black pepper, to taste

Instructions:

  1. In a mixing bowl, whisk together sour cream, mayo, vinegar (or lemon juice), Dijon mustard, dill, salt, and pepper until smooth and well combined.

  2. Add the sliced cucumbers and red onion to the bowl and toss gently to coat everything in the dressing.

  3. Let it chill in the fridge for at least 15 minutes before serving — longer if you can wait! This helps the flavors really mingle.

  4. Serve cold alongside your favorite grilled meats or low-carb mains.

2. Keto Antipasto Salad

keto antipasto salad

Serves: 6

This antipasto salad is basically a charcuterie board in a bowl—but keto-friendly and BBQ-ready. Loaded with cured meats, cheese, olives, and crunchy veg, it’s the kind of salad that actually feels like a treat. No lettuce fillers here—just bold flavors and big bites.

Ingredients:

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ½ cup sliced black or green olives

  • ½ cup artichoke hearts, chopped

  • ½ cup pepperoncini, sliced

  • 4 oz salami, chopped

  • 4 oz prosciutto, chopped

  • 4 oz mozzarella balls (or cubed cheese)

  • ¼ cup red onion, thinly sliced

  • 3 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Italian seasoning

  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, toss together the cherry tomatoes, cucumber, olives, artichokes, pepperoncini, salami, prosciutto, mozzarella, and red onion.

  2. In a small jar or bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.

  3. Pour the dressing over the salad and toss to coat everything evenly.

  4. Chill for 30 minutes before serving for best flavor—although it’s pretty irresistible straight away too.

3. Keto Baked Parmesan Zucchini Fries

keto parmesan fries

Serves: 4

Crispy on the outside, tender on the inside—these baked parmesan zucchini fries are a low-carb dream come true. They’ve got all the satisfying crunch of regular fries, but without the carb crash. Plus, they’re oven-baked, not fried, so they’re lighter but just as snackable. Perfect for dipping in ranch, marinara, or your favorite keto-friendly sauce.

Ingredients:

  • 2 medium zucchinis

  • 1 cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon Italian seasoning

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 large eggs

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a wire rack.

  2. Cut the zucchinis into fry-shaped sticks, about ½-inch thick.

  3. In a shallow bowl, beat the eggs.

  4. In another bowl, mix the Parmesan, garlic powder, Italian seasoning, salt, and pepper.

  5. Dip each zucchini stick in the egg, then roll it in the Parmesan mixture to coat.

  6. Place the coated zucchini sticks on the prepared baking sheet in a single layer.

  7. Bake for 20–25 minutes, flipping halfway through, until golden and crisp.

Pro Tip: Serve with sugar-free marinara or a creamy keto ranch for dipping.

4. Keto BLT Dip Cups

keto blt cups

Serves: 6–8

If you love a classic BLT sandwich but don’t want the bread (or the carbs), these Keto BLT Dip Cups are your new favorite party trick. Crisp lettuce, juicy tomato, crunchy bacon, and a creamy mayo-cheddar dip all packed into individual lettuce cups—because everything’s better in mini form. Perfect for BBQs, potlucks, or anytime snacking.

Ingredients:

  • 1 cup mayonnaise

  • ½ cup sour cream

  • 1 cup shredded cheddar cheese

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon black pepper

  • 8 slices bacon, cooked and crumbled

  • 1 cup cherry tomatoes, diced

  • 1½ cups finely chopped romaine or iceberg lettuce

  • 6–8 large romaine lettuce leaves (for cups)

Instructions:

  1. In a medium bowl, mix the mayonnaise, sour cream, cheddar cheese, garlic powder, onion powder, and black pepper until smooth and creamy.

  2. Gently fold in most of the crumbled bacon and diced tomatoes, reserving a little for garnish.

  3. Spoon the dip mixture into the romaine lettuce leaves to form cups.

  4. Top each cup with chopped lettuce, the reserved bacon and tomato, and an extra sprinkle of cheese if desired.

  5. Serve chilled or at room temperature.

Make-Ahead Tip: You can prep the dip and toppings ahead of time and assemble just before serving to keep the lettuce crisp.

5. Keto Greek Salad

keto greek salad

Serves: 4

This Keto Greek Salad is crisp, colorful, and bursting with bold Mediterranean flavor—no pita required. Packed with crunchy cucumbers, juicy tomatoes, salty olives, and creamy feta, it’s the kind of refreshing side dish that pairs perfectly with grilled meats at your next BBQ. And thanks to the simple lemon-oregano vinaigrette, it’s low in carbs but high in zesty goodness.

Ingredients:

  • 1 cucumber, diced

  • 1 cup cherry tomatoes, halved

  • ½ red onion, thinly sliced

  • ½ cup Kalamata olives, pitted

  • ½ cup feta cheese, crumbled or cubed

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • 1 teaspoon lemon juice

  • ½ teaspoon dried oregano

  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, olives, and feta.

  2. In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper until well combined.

  3. Pour the dressing over the salad and toss gently to coat.

  4. Let sit for 10–15 minutes before serving to allow the flavors to meld. Garnish with chopped parsley, if you like. 

Pro tip: Add grilled chicken or shrimp to turn this into a keto-friendly main!

6. Keto Green Beans with Garlic Butter

keto green beans fries

Serves: 4

Simple, snappy, and full of buttery garlic goodness, these keto green beans are the kind of side dish that goes with just about everything on the BBQ table. They’re sautéed to perfection and finished with a squeeze of lemon for a bright, fresh flavor boost.

Ingredients:

  • 1 lb fresh green beans, trimmed

  • 2 tablespoons butter

  • 2 garlic cloves, minced

  • Salt and pepper, to taste

  • 1 tablespoon lemon juice (optional)

  • 1 tablespoon grated Parmesan (optional, for garnish)

Instructions:

  1. Bring a pot of salted water to a boil and blanch the green beans for 2–3 minutes until bright green and just tender. Drain and rinse with cold water to stop cooking.

  2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 30 seconds until fragrant.

  3. Add the green beans and sauté for another 3–4 minutes until they’re tender-crisp and coated in buttery garlic goodness.

  4. Season with salt, pepper, and lemon juice if using.

  5. Serve warm, with a sprinkle of Parmesan if you like things a little fancy.

7. Keto Grinder Salad

keto grinder salad

Serves: 4

All the flavors of your favorite Italian sub—but none of the bread. This Keto Grinder Salad is a TikTok favorite, and it’s another one that’s in my regular rotation. It’s bold, tangy, a little spicy, and totally picnic or BBQ ready.

Ingredients:

  • 2 cups chopped romaine lettuce

  • ½ cup sliced pepperoncini

  • ½ cup cherry tomatoes, halved

  • ¼ red onion, thinly sliced

  • ½ cup sliced salami

  • ½ cup sliced ham

  • ½ cup provolone or mozzarella, chopped

  • ¼ cup mayonnaise

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon garlic powder

  • ½ teaspoon Italian seasoning

  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the lettuce, pepperoncini, tomatoes, onion, salami, ham, and cheese.

  2. In a small bowl, whisk together the mayonnaise, red wine vinegar, mustard, garlic powder, Italian seasoning, salt, and pepper until smooth and creamy.

  3. Pour the dressing over the salad and toss everything together until well coated.

  4. Serve immediately, or chill for 20 minutes to let the flavors develop.

Make it extra: Add sliced olives or banana peppers for more zip!

8. Keto Deviled Eggs

keto deviled eggs

Serves: 6 (12 halves)

Deviled eggs are a staple at any BBQ or potluck—and thankfully, they’re naturally low carb and keto-friendly. This classic version keeps things creamy, tangy, and totally irresistible, with the option to jazz them up with bacon, paprika, or jalapeño if you’re feeling fancy. 

Ingredients:

  • 6 large eggs

  • 3 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 teaspoon white vinegar or pickle juice

  • Salt and pepper, to taste

  • Optional garnishes: smoked paprika, chopped chives, crumbled bacon, or sliced jalapeños

Instructions:

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes.

  2. Drain and transfer the eggs to an ice bath to cool completely. Peel and slice each egg in half lengthwise.

  3. Gently remove the yolks and place them in a bowl. Mash with a fork.

  4. Add the mayonnaise, Dijon mustard, vinegar or pickle juice, salt, and pepper. Mix until smooth.

  5. Spoon or pipe the filling back into the egg whites.

  6. Sprinkle with your choice of garnishes and serve chilled.

9. Keto Everything Bagel Cucumber Bites

keto cucumber bites

Serves: 4

Crunchy, creamy, and loaded with flavor, these keto cucumber bites are the ultimate low-carb finger food. Everything bagel seasoning brings the boldness, while cream cheese keeps things classic. They’re quick to make, easy to love, and a guaranteed hit at your next cookout.

Ingredients:

  • 1 large cucumber, sliced into ¼-inch thick rounds

  • ½ cup whipped cream cheese

  • 2 tablespoons everything bagel seasoning

  • 1 tablespoon chopped fresh chives (optional)

Instructions:

  1. Slice the cucumber into even rounds and pat dry with a paper towel.

  2. Spread about 1 teaspoon of cream cheese onto each slice.

  3. Sprinkle generously with everything bagel seasoning.

  4. Top with chopped chives for a pop of color and extra flavor (optional).

  5. Serve immediately or chill until ready to enjoy.

10. Keto Bacon Ranch Broccoli Salad

keto bacon ranch broccoli salad

Serves: 6

This isn’t your average broccoli salad. We’re taking those crisp green florets and tossing them in a creamy homemade ranch dressing, then piling on crispy bacon, shredded cheddar, and a little red onion for good measure. It’s bold, tangy, smoky, and completely keto-friendly. This one always disappears fast at BBQs — and no one misses the sugar.

Ingredients:

  • 4 cups broccoli florets (about 1 large head), chopped into bite-sized pieces

  • 6 slices bacon, cooked and crumbled

  • ½ cup shredded cheddar cheese

  • ¼ cup red onion, finely diced

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 tablespoon fresh chopped parsley (or 1 tsp dried)

  • Salt and black pepper, to taste

Instructions:

  1. In a small bowl, whisk together the mayo, sour cream, vinegar, garlic powder, onion powder, parsley, salt, and pepper to make the ranch-style dressing.

  2. In a large mixing bowl, combine the chopped broccoli, crumbled bacon, shredded cheddar, and diced red onion.

  3. Pour the dressing over the salad and toss everything together until well coated.

  4. Chill in the fridge for at least 30 minutes before serving to let the flavors meld.

  5. Serve cold — it pairs perfectly with grilled meats, burgers, or even just as a meal on its own.

11. Keto Cauliflower “Potato” Salad

keto cauliflower potato salad

Serves: 6

This clever little salad gives classic potato salad a low-carb makeover. Swapping in tender cauliflower for potatoes keeps things keto without sacrificing the creamy, tangy, comforting vibes of the original. Bonus: it’s quicker to cook and just as crowd-pleasing.

Ingredients:

  • 1 large head cauliflower, cut into bite-sized florets (about 6 cups)

  • ½ cup mayonnaise

  • 1 tablespoon yellow mustard

  • 2 hard-boiled eggs, chopped

  • ¼ cup diced celery

  • ¼ cup diced dill pickles

  • 2 tablespoons diced red onion

  • 1 teaspoon apple cider vinegar

  • Salt and pepper, to taste

  • Optional garnish: chopped chives or extra egg slices

Instructions:

  1. Steam or boil the cauliflower florets until fork tender but not mushy (about 8–10 minutes). Drain well and let cool completely.

  2. In a large bowl, combine the mayo, mustard, apple cider vinegar, salt, and pepper.

  3. Fold in the chopped eggs, celery, pickles, and red onion.

  4. Add the cooled cauliflower and stir gently to coat everything evenly in the dressing.

  5. Chill for at least 1 hour before serving to let the flavors mingle. Garnish with chives or extra sliced egg if you’re feeling fancy.

12. Keto Coleslaw

keto slaw

Serves: 6

This creamy, tangy, no-sugar-added coleslaw is a BBQ classic with a keto twist. It’s the cool, crunchy side dish every grilled meat dreams of, and it comes together in just a few minutes with simple ingredients you probably already have in the fridge. No weird sweeteners, just good old-fashioned flavor.

Ingredients:

  • 4 cups shredded cabbage (green or a mix of green and purple)

  • 1 cup shredded carrots (optional for strict keto, or reduce for lower carbs)

  • ½ cup mayonnaise

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon Dijon mustard

  • ½ teaspoon celery seed (optional)

  • Salt and pepper, to taste

Instructions:

  1. In a large bowl, combine the shredded cabbage and carrots.

  2. In a small bowl, whisk together the mayo, apple cider vinegar, Dijon mustard, celery seed (if using), salt, and pepper.

  3. Pour the dressing over the cabbage mixture and toss until evenly coated.

  4. Chill for 15–30 minutes to let the flavors meld, then serve cold alongside your BBQ spread. Garnish with some fresh herbs for a pop of color. 

13. Loaded Keto Cauliflower Salad

loaded keto cauliflower salad

Serves: 6

This loaded cauliflower salad is basically the low-carb cousin of a baked potato salad—minus the potatoes, but definitely not minus the flavor. We’re talking crisp-tender cauliflower, creamy dressing, smoky bacon, sharp cheddar, and scallions. Just so good!

Ingredients:

  • 1 large head of cauliflower, cut into small florets

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 tablespoon Dijon mustard

  • 1 cup shredded cheddar cheese

  • 6 slices bacon, cooked and crumbled

  • ¼ cup chopped green onions

  • Salt and pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add cauliflower florets and cook for 3–5 minutes, until just fork-tender. Drain and rinse under cold water to stop the cooking. Pat dry.

  2. In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper.

  3. Add the cooled cauliflower, shredded cheddar, crumbled bacon, and chopped green onions. Toss gently to coat.

  4. Chill for at least 30 minutes before serving for the best flavor.

14. Keto Everything Bagel Dip

keto everything bagel dip

Serves: 6–8

This ultra-creamy, ultra-dippable keto everything bagel dip is your new secret weapon for summer snacking. It’s made with cream cheese, sour cream, and a generous helping of everything bagel seasoning—perfect with cucumber slices, celery sticks, or even those keto seed crackers you’ve been eyeing. It takes about five minutes to make and disappears even faster.

Ingredients:

  • 8 oz cream cheese, softened

  • ½ cup sour cream

  • ¼ cup mayonnaise

  • 2 tablespoons everything bagel seasoning

  • 1 tablespoon chopped fresh chives (optional, for garnish)

  • Salt and pepper, to taste

Instructions:

  1. In a medium bowl, combine the cream cheese, sour cream, and mayonnaise. Use a hand mixer or sturdy spatula to mix until smooth and creamy.

  2. Stir in the everything bagel seasoning and season with salt and pepper if needed.

  3. Transfer to a serving bowl, sprinkle with extra seasoning and chopped chives if using.

  4. Chill for at least 20 minutes before serving for the best flavor.

15. Keto Chopped Egg & Avocado Salad

keto egg and avocado salad

Serves: 2

Simple, satisfying, and full of good fats, this Keto Chopped Egg & Avocado Salad is proof that sometimes less is more. Creamy avocado meets protein-packed boiled eggs, with a zippy, herby dressing to pull it all together. It’s the kind of quick lunch or BBQ side that’s equal parts nourishing and delicious.

Ingredients:

  • 4 hard-boiled eggs, chopped

  • 1 large ripe avocado, diced

  • 2 tablespoons mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh chives (or green onions)

  • Salt and pepper, to taste

  • Optional: sprinkle of paprika or everything bagel seasoning for garnish

Instructions:

  1. In a medium bowl, combine the chopped eggs and diced avocado.

  2. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and chives. Season with salt and pepper.

  3. Gently fold the dressing into the egg and avocado mixture until well coated.

  4. Garnish with a pinch of paprika or everything bagel seasoning, if using.

  5. Serve immediately or chill until ready to eat.

Pro tip: This salad also makes a great filling for lettuce wraps!

These low carb sides are perfect if you need some keto friendly dishes for your next bbq or outdoor gathering, and you definitely don’t have to feel like you’re missing out on the bread. If you try them, leave a comment below sharing your favorites. It helps me to create more recipes you’ll love, and it helps other readers to decide what to make first!