Keto Beef Jerky
Chewy, smoky homemade beef jerky with just 1.2g net carbs per serving and big savory flavor. A sugar-free soy-tamari marinade does all the work, and your oven handles the rest over about 4.5 hours total. The perfect protein-packed keto snack to keep on hand.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
Skip the sugary store-bought stuff and make your own smoky, chewy beef jerky at home. With a sugar-free tamari marinade and a low, slow oven dry, this protein-packed snack stays genuinely keto at just 1.2g net carbs per serving.
Ingredients
- 1.5 lb beef top round or flank steak, trimmed of fat
- 1/3 cup gluten-free tamari (or coconut aminos)
- 1 tbsp Worcestershire sauce (check for no added sugar)
- 1 tbsp apple cider vinegar
- 1 tbsp granular monk fruit or erythritol sweetener
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp liquid smoke (optional, for deeper flavor)
Instructions
- 1
Place the beef in the freezer for 45-60 minutes until firm but not frozen solid. This makes it much easier to slice thin and evenly.
- 2
Slice the partially frozen beef into 1/8-inch thick strips. Cut against the grain for tender jerky, or with the grain for a chewier, classic bite.
- 3
In a large bowl or zip-top bag, whisk together the tamari, Worcestershire, apple cider vinegar, sweetener, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and liquid smoke. Add the beef strips and toss to coat. Refrigerate and marinate for at least 6 hours or overnight.
- 4
Preheat the oven to 175°F (80°C). Line two baking sheets with foil and set wire racks on top. Remove the beef from the marinade and pat each strip dry with paper towels.
- 5
Lay the strips in a single layer on the wire racks, leaving space between them so air can circulate. Prop the oven door open slightly with a wooden spoon to let moisture escape.
- 6
Dry for 3.5 to 4.5 hours, flipping once halfway through, until the jerky is firm and leathery but still bends without snapping. Thicker strips will need the full time.
- 7
Let the jerky cool completely, then transfer to an airtight container. It will firm up a bit more as it cools.
Tips & notes
- Choose a lean cut like top round or flank steak. Fat doesn't dehydrate and will shorten shelf life, so trim it well before slicing.
- Store in an airtight container at room temperature for up to 1 week, in the fridge for 2-3 weeks, or freeze for up to 3 months. Add a paper towel to the container to absorb any residual moisture.
- A dehydrator works great too. Run at 160°F for 4-6 hours, checking for doneness around the 4-hour mark.
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Frequently asked questions
- How many carbs are in keto beef jerky?
- Each serving has just 1.2g net carbs (1.5g total carbs minus 0.3g fiber), along with 168 calories, 26g protein, and 6g fat. This recipe makes 6 servings, keeping it well within keto limits thanks to the sugar-free marinade.
- Why is store-bought beef jerky usually not keto?
- Most commercial jerky is glazed with sugar, honey, or high-fructose corn syrup and can pack 5-10g of carbs per serving. Making it at home with monk fruit or erythritol in place of sugar lets you keep all the smoky flavor while staying low-carb.
- Can I make this without an oven?
- Yes. A food dehydrator is ideal: arrange the strips in a single layer and dry at 160°F for 4-6 hours until leathery. The marinade and slicing steps stay exactly the same.
