Keto Homemade Turkey Jerky
Elevate your snacking game with this Keto Homemade Turkey Jerky—an irresistibly savory and protein-packed delight that's perfect for low-carb and gluten-free diets! Made with ground turkey and flavored with a bold blend of soy sauce (or coconut aminos for a soy-free twist), Worcestershire sauce, liquid smoke, and keto-friendly sweeteners, this jerky delivers the perfect balance of smoky, salty, and slightly sweet flavors. Seasoned with black pepper, garlic powder, onion powder, paprika, and optional crushed red pepper flakes for a kick, this easy-to-make recipe skips store-bought additives and offers a healthier alternative to traditional snacks. Simply roll, score, and dry the mixture in your oven or dehydrator to achieve perfectly tender slices of homemade jerky. It’s a guilt-free indulgence that’s ideal for meal prep, hiking, or satisfying hunger on the go! With just 20 minutes of prep time, 8 servings, and storage-friendly convenience, this keto turkey jerky is a game-changer for healthy snacking.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 tablespoons Soy sauce (or coconut aminos for a soy-free option)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Sweetener (e.g. erythritol or stevia)
- 1 teaspoon Liquid smoke
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
In a large bowl, combine all ingredients, including the ground turkey, soy sauce, Worcestershire sauce, sweetener, liquid smoke, black pepper, garlic powder, onion powder, paprika, salt, and optional red pepper flakes. Mix thoroughly until all ingredients are well incorporated.
Place the turkey mixture onto a sheet of parchment paper. Lay another sheet of parchment paper on top and roll out the mixture using a rolling pin until it is about 1/4-inch thick.
Preheat your oven to 170°F (75°C), or set your dehydrator to the lowest setting. If using an oven, line a baking sheet with parchment paper.
Transfer the turkey sheet onto the prepared baking sheet or dehydrator tray, removing the top parchment paper.
Score the turkey sheet into desired serving sizes using a sharp knife or pizza cutter.
Place the tray in the preheated oven or dehydrator. If using an oven, prop the door slightly open to allow moisture to escape, using a wooden spoon or similar tool.
Dry for approximately 3 to 4 hours, or until the jerky is dry to the touch and slightly pliable but no longer moist.
Remove the jerky from the oven or dehydrator and allow to cool completely. Once cooled, break into pieces along the scored lines.
Store the turkey jerky in an airtight container or sealable plastic bag at room temperature for up to 1 week, or refrigerate to keep it fresh for longer.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 62 mg | 1% | |
*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.
