Beef Jerky Recipe For Keto Diet

Beef Jerky has been a favorite snack of mine for years. It’s filling and tasty, but it can be hard to find commercial brands without all the added sugars that make me feel a little sluggish after eating one too many pieces at once! This homemade recipe not only chews better than most versions on store shelves today; you’ll never guess how simple making them truly is, which is why this homemade recipe for beef sticks has become one of my go-to snacks! 

You’ll never buy jerky again once you make this recipe, it’s so much better than any store bought kind. This is a simple snack that only takes minutes to prepare and can be made with just a few ingredients! 

The keto diet is all the rage these days, but did you know that making your own beef jerky could be an easy way to get into this healthful eating plan? All it takes are a few simple ingredients and some time. The measurements for each recipe card below includes just what we’ll need:

Flank Steak: Flank steak is a tough but flavorful cut of meat. This dish needs to be cooked slowly in order for it not only taste good, but also tenderize well and slice against the grain so you get great results every time!

For Seasoning: I use a variety of spices to season my food: kosher salt, pepper and garlic powder. You can experiment with other flavors too!


You can make keto beef jerky? You betcha! It’s surprisingly easy. Check out the recipe card for detailed instructions on how to do it yourself.

Your first step is to thinly slice the beef against the grain. This means finding direction of muscle fibers, then cutting into them and making your slices thinner so they are easier for chewing. Once you have done this with all pieces cut up in halves or thirds as shown on video below- it’s probably too thick still if frozen solid but don’t worry we’ve got this! Just take each one lengthwise while partially thawed using kitchen shears.

Accepting your meat was to some degree frozen, presently you should allow the cuts to rest for a little – around 15 minutes – and relax. Presently, cover the meat strips with stick wrap and utilize a meat pounder to pound the meat strips slightly. 

The following stage is to throw the meat cuts with salt, pepper, and flavors. Then, at that point, you mastermind the prepared hamburger cuts on two material lined rimmed baking sheets. 

To transform these meat cuts into jerky, you prepare them for 3 hours at 225°F, then, at that point, cool them for around 30 minutes on cooling racks. 


Cutting every meat strip longwise into a more slender strip is very difficult except if your meat is to some degree frozen – then, at that point, it’s simple, as you can find in the video. 

That is the reason I utilize frozen meat when making this formula. I let it to some extent thaw out in the refrigerator short-term. Normally after 12 hours it’s not yet completely thawed out, yet it’s malleable enough that I can unfurl the steak, cut it into strips, and afterward – effectively – cut every one of those into two more slender strips. 

Prior to the following stage, which is beating the meat slightly, I permit the cuts to rest at room temperature for 15 minutes or thereabouts, to guarantee that they are sufficiently delicate to be beaten flimsy. 

Varieties And Substitutions

I love this formula with no guarantees and quite often make it as composed. In the event that you’d prefer to test, you can do as such with the flavors you use. I like to utilize garlic powder and bean stew powder, yet there are a few additional flavors that you can take a stab at, including smoked paprika, cumin, and onion powder. 

Putting away Homemade Jerky

The main downside contrasted with business items is that this custom made beef jerky requires refrigeration. You should keep it in the refrigerator, in a sealed shut holder, for as long as 4 days. 

At the point when I pack it to go, I utilize a protected lunch box with ice packs and devour it inside two hours. Here are a few hints from the USDA on food stockpiling.