Keto Beef Jerky Recipe (Four Ways!)

Keto Beef Jerky Recipe (Four Ways!)

Homemade jerky is one of those snacks that disappears way too fast around here. And once you try this Keto Beef Jerky, you’ll see why I had to make four different irresistible flavours.

Prep Time 20

Drying Time 6

Total Time 6 20

Servings Pound Finished Jerky

Ingredients

GARLIC HERB & PARMESAN

1 pound Lean Beef thinly sliced
¼ cup Soy Sauce or Tamari
2 tbsp Extra Virgin Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Italian Seasoning
2 tbsp Parmesan Cheese grated
¼ tsp Black Pepper

SPICY SRIRACHA-LIME

1 pound Lean Beef thinly sliced
¼ cup Soy Sauce or Tamari
1 tbsp Erythritol/Allulose
1-2 tsp Sriracha or other hot chili sauce, check carbs)
Zest and Juice of 1 Lime
½ tsp Smoked Paprika

COFFEE & CHILI

1 pound Lean Beef thinly sliced
¼ cup Soy Sauce or Tamari
1 tbsp Coffee Grinds (finely ground)
1 tsp Chili Powder
½ tsp Cumin
1-2 tsp Erythritol/Allulose

MAPLE MUSTARD & ROSEMARY

1 pound Lean Beef thinly sliced
2 tbsp Soy Sauce or Tamari
2 tbsp Dijon Mustard
2 tbsp Erythritol/Allulose
1 tsp Fresh or Dried rosemary finely chopped
½ tsp Garlic Powder
¼ tsp Black Pepper

Instructions

Mix the marinade ingredients for your chosen flavour in a bowl until well combined.
Pat the beef slices dry and add them to a resealable bag or covered container with the marinade and toss to coat. Marinate in the fridge for 4–6 hours, or overnight for stronger flavour.
Prepare your dehydrator and trays. Lay the beef strips in a single layer, letting any extra marinade drip off. Make sure strips aren’t overlapping to allow even drying.
Dry the jerky at 160°F for 4–6 hours, checking for your preferred texture. Thinner slices will dry faster, thicker slices a bit longer. Start checking the jerky after 4 hours and every 30 minutes after to ensure it doesn’t overdry. The beef is fully dry when you can bend it and the top cracks but the slice doesn’t break.
OPTIONAL BUT HIGHLY RECOMMENDED: Lay the jerky in a single layer on an aluminum foil lined baking sheet, leaving a small space around each slice. Bake for 10-12 minutes in a 275°F oven. Pat dry with paper towels to remove some of the surface fat.
Cool completely on a wire rack before storing. Keep in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Notes

I’ve experimented with a few different cuts of beef to make homemade beef jerky. I’ve had great results with the following cuts: Brisket, Rouladen, Top or Bottom Round, Eye of Round, Sirloin Tip, or Flank Steak.

Slice the beef against the grain into thin strips, about 1/8–1/4 inch thick. Freezing the meat for 30–45 minutes makes slicing easier. You can also ask your butcher to do this step.

Some pieces of beef might take less time than others to dry out. Simply remove the pieces (starting after the 4 hour mark) as they’re ready.

Oven alternative: Preheat oven to 175°F. Line a baking sheet with foil and place a wire rack on top. Arrange strips in a single layer and dry 4–6 hours, flipping halfway through.

4 lb of raw beef will yield roughly 1–2 lb of dried jerky, depending on slice thickness and how lean the meat is.

FLAVOUR PROFILES:

GARLIC HERB & PARMESAN: Savoury, cheesy, and herby—totally different from sweet or smoky jerky.

SPICY SRIRACHA-LIME: Tangy, spicy, and fresh—a bright alternative to traditional jerky flavours.

COFFEE & CHILI: Deep, earthy, slightly sweet, and subtly spicy. Perfect for something unique.

MAPLE MUSTARD & ROSEMARY: Sweet, tangy, and fragrant—warm maple and mustard notes with a hint of rosemary for a comforting, savoury twist.

Nutrition can vary depending on which flavour you make and the exact ingredients you use. It’s best to calculate the nutritional info yourself based on the ingredients and amounts you choose.

Nutrition