At The Keg, order any cut of steak cooked however you want it, and treat the side as the actual decision — ask for a Caesar salad or the vegetable option instead of the garlic mashed potato or baked potato. Skip the bread basket that shows up before you've even looked at the menu, and go easy on anything sauced teriyaki-style. The steak itself was never going to be the problem here; the carbs at The Keg live in the three or four things sitting around it.
Why this menu is mostly already built for you
A steakhouse chain built entirely around beef has an easier starting point than almost any other restaurant category, and The Keg is no exception — a plain grilled steak doesn't carry carbohydrate, so the cut you pick is a question of taste and budget, not one you need to think about for keto. What makes a chain like this slightly different from a one-off local steakhouse is that the menu structure repeats at every location: steaks are typically served with a choice of side rather than one fixed plate, and that choice usually includes both a starchy option (garlic mashed potato, baked potato) and a non-starchy one (Caesar salad, vegetables) side by side. Because the kitchen is already set up to serve either one on request, asking for the salad or vegetables instead of the potato isn't a special favor — it's choosing from a list the menu already gives you.
Unlike some of the chains in this series, The Keg doesn't publish a public nutrition or ingredient breakdown the way a quick-service chain often does, so there's no official gram count to point to here. That's actually a useful thing to know going in: treat this menu as a set of categories to navigate (steak versus bread, salad versus potato, cream-based sauce versus sweet sauce) rather than something you need exact numbers for. The steak itself is the one part of the order you don't have to think twice about.
What to actually watch for
The bread basket is the default opening move, not an optional extra. It arrives at the table while you're still reading the menu, and it's genuine flour-based bread — nothing about it is built to be low-carb. Of everything on this list, it's the one item that takes an actual decision ("no thanks" or leave it alone) rather than a simple swap.
Garlic mashed potato and baked potato are the starchy default sides, sitting right next to the better options. Both are listed as accompaniments alongside Caesar salad and vegetables on most steak orders, so swapping the potato for one of those is as easy as saying so when you order.
A teriyaki-style sauce on a steak is a flavor, not a seasoning. Teriyaki gets its sweet-savory balance from sugar in the marinade or glaze, the same way it does anywhere else teriyaki shows up — if a steak on the menu is described that way, a plain grilled version or a sauce on the side keeps the carbs out of it.
Peppercorn sauce and béarnaise lean on cream, butter, and egg yolk rather than sugar, which usually makes them the safer sauce choice on a steakhouse menu. "Usually" is doing real work in that sentence — recipes vary by kitchen, so asking for either on the side costs nothing and settles the question.
Starters built around batter or stuffing are the ones worth a quick question, not the seafood ones. Shrimp cocktail is close to pure protein and a reasonable starter if you want one. A breaded or stuffed mushroom appetizer is a different story — the stuffing and breadcrumb topping are doing the same job flour does anywhere else.
A sauce poured over the steak by default is easier to manage than a sauce baked into the dish. Almost everything here is a finishing sauce added at the end, which means "on the side" is a normal ask and genuinely changes how much ends up on your plate, not just a polite-sounding request.
None of this requires rebuilding the order from scratch. It's one swap at the side, one skip on the bread, and a one-line question about any sauce that sounds sweet — the steak was doing the heavy lifting on "keto-friendly" before you even opened the menu.
Menu details and side options can vary by location and change over time the way any chain's does — this piece sticks to categories (bread versus steak, potato versus salad, sweet sauce versus cream sauce) rather than numbers for that reason, checked against publicly available menu descriptions as of 2026-10.
Any cut of steak, cooked however you like it, with a Caesar salad or the vegetable side in place of the garlic mashed potato or baked potato. If a starter sounds good, shrimp cocktail is a safe, almost pure-protein pick. Ask for sauce on the side if you're not sure what's in it, and skip the bread basket when it lands on the table.
What's actually in The Keg's bread, and is it a problem?
It's real baked bread brought to the table before you've ordered, the same way a lot of steakhouses do it — flour-based, not a low-carb version. It's easy to eat two or three pieces out of habit while you're still deciding on a steak. Leaving it untouched or asking the server to skip it removes the one part of the meal that takes willpower instead of a swap.
Which side should I pick instead of the potato at The Keg?
Caesar salad or the vegetable side. Steaks here typically come with a choice of accompaniment, and garlic mashed potato or a baked potato sit on that same list next to the salad and vegetable options — swapping one for the other is a normal request to the kitchen, not a special one.
What should I skip or ask about at The Keg?
Garlic mashed potato and baked potato as a default side, the bread basket, and a teriyaki-style sauce if it's on your steak — that flavor profile usually means real sugar. Starters built around batter or stuffing, like calamari or a mushroom dish with a breaded cap, are worth a quick question too. Peppercorn sauce and béarnaise are generally safer, since they lean on cream, butter, and egg yolk rather than sugar, but asking for either on the side still keeps you in control of how much you're adding.