Keto BBQ Brisket
Experience smoky, melt-in-your-mouth perfection with this Keto BBQ Brisket, a slow-cooked masterpiece designed for low-carb lifestyles. Featuring a 10-12 hour oven roasting process, this recipe guarantees tender, flavorful slices of brisket with a caramelized crust for the ultimate barbecue indulgence. The keto-friendly homemade BBQ sauce is crafted with erythritol sweetener, unsweetened tomato paste, and a touch of liquid smoke, delivering a robust blend of tangy, smoky, and slightly sweet notes—all without added sugars. Perfectly seasoned with smoked paprika, garlic powder, and cumin, this brisket pairs a bold spice rub with the richness of slow-cooked beef. Whether you're hosting a backyard barbecue or craving a hearty keto dinner, this dish serves up eight portions of barbecue bliss perfect for satisfying any crowd. Keywords: keto brisket recipe, low-carb BBQ, sugar-free barbecue sauce, slow-cooked beef brisket.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons vegetable oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 teaspoons salt
- 3 tablespoons erythritol sweetener
- 1 cup unsweetened tomato paste
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 cup water
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, black pepper, and salt.
Rub the beef brisket all over with vegetable oil, then evenly apply the spice mixture.
Place the brisket in a large roasting pan or a heavy-duty aluminum foil-lined baking sheet.
In a saucepan over medium heat, combine erythritol, unsweetened tomato paste, apple cider vinegar, Worcestershire sauce, liquid smoke, and water. Stir until the mixture is well combined and smooth.
Bring the sauce to a simmer, then reduce the heat to low. Cook for 15 minutes, stirring occasionally.
Pour half of the prepared BBQ sauce over the brisket, ensuring it is fully coated. Reserve the remaining sauce for serving.
Cover the pan tightly with foil and place it in the oven. Slow-cook the brisket for 10-12 hours, checking occasionally to ensure it remains covered.
Remove the foil during the last 30 minutes of cooking to allow the brisket to develop a caramelized crust.
Let the brisket rest for at least 15 minutes before slicing against the grain.
Serve the brisket warm with the reserved BBQ sauce on the side.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.3 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
