For a low-carb dinner that is simple to make and oh-so-satisfying, don’t miss this Keto Brisket recipe. Made in your slow cooker, we first coat our brisket in a keto-friendly brisket rub and then allow it to cook low and slow. You will be rewarded for your patience with a brisket that is full of flavor and practically melts in your mouth.
This Keto Beef Brisket will become your go-to if you're a fan of hearty, rich flavors.
Packed with a flavorful spice blend, this brisket is melt-in-your-mouth tender.
Serve with a side of cauliflower mash or a green salad to keep it keto-friendly and well-balanced.
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Ingredient Talk
For keto brisket, smoked paprika is what gives that deep, smoky BBQ flavor. If you don’t have it, regular or hot paprika will still work, just with a slightly different finish.
Tomato paste adds richness. If you don’t use it often, a tube is easier to keep on hand, or freeze leftovers in small portions.
Fresh thyme adds a nice herbal note, though rosemary is a great swap.
A small pinch of xanthan gum helps thicken the sauce. Just go easy, since a little goes a long way. If you don’t have it, the sauce will be thinner, but it will still be delicious.
Tips and Tricks
- For the best flavor, season the brisket overnight. This allows the salt to permeate the muscle fibers, making this tough cut of meat more tender.
- When using the Instant Pot, make sure to deglaze the pot thoroughly to avoid a burn notice.
- In a slow cooker, consider using high heat for a shorter time if you need a quicker meal, but low and slow yields the most tender results.
- Let the brisket rest after cooking to ensure juiciness before slicing.
- Always slice the brisket against the grain for the most tender bites.
Step by Step
Combine paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl. Coat the brisket and let it marinate for at least 2 hours, or refrigerate overnight.
Keto Beef Brisket in the Slow Cooker or Instant Pot
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 3 teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon cayenne pepper
- 3 pound flat-cut beef brisket (2 ½ - 3 ½ pounds)
- 1 tablespoon avocado oil
- 1 onion diced
- 1 tablespoon brown sugar substitute
- 1 tablespoon tomato paste
- 1 cup beef broth
- 2 tablespoons red wine vinegar
- 2 sprigs fresh thyme
- ½ teaspoon xanthan gum
Instructions
- In a small bowl mix together the paprika, garlic powder, salt, black pepper and cayenne pepper. Spread over the brisket and allow to marinate for at least 2 hours, or refrigerate overnight.
Slow Cooker
- Heat a skillet to medium-high. Heat the oil and then add the onion, brown sugar substitute and tomato paste. Cook until the onion is soft, about 8 minutes. Whisk in the broth and vinegar.
- Add the sauce, brisket and thyme to your slow cooker.
- Cover and cook for 10 hours over low heat or 5 to 7 hours over high.
- Remove the brisket from the slow cooker and let it rest for 20 minutes. Strain the juices and return to the slow cooker.
- While the brisket rests, stir in the xanthan gum to the pot and set the pot to high 20 minutes. Season to taste with salt and pepper.
- Slice the brisket against the grain and serve with the sauce.
Instant Pot
- Set your Instant pot to high saute. Heat the oil and then add the onion, brown sugar substitute and tomato paste. Cook until the onion is soft, about 8 minutes.
- Add the broth and scrape up any brown bits. (Make sure you get them all up - leaving them can lead to a burn notice.)
- Stir in the vinegar and add the brisket and thyme to the Instant Pot.
- Place the lid on the pot and set to High Pressure for 75 minutes. When the time is up, allow the pressure to naturally release for about 20 minutes.
- Remove the brisket from the pot and let it rest for 20 minutes. Strain the juices and return to the Instant Pot.
- While the brisket rests, stir in the xanthan gum to the pot and set the pot to high saute for 8 minutes. Season to taste with salt and pepper.
- Slice the brisket against the grain and serve with the sauce.
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