Tender Keto Beef Brisket (Slow Cooker or Instant Pot)
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.
Servings: 12
Calories: 196.77kcal
Equipment
- Slow Cooker or
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.
Nutrition
Calories: 196.77kcal | Carbohydrates: 3.22g | Protein: 24.06g | Fat: 9.67g | Saturated Fat: 3.11g | Polyunsaturated Fat: 0.47g | Monounsaturated Fat: 4.78g | Cholesterol: 70.31mg | Sodium: 663.89mg | Potassium: 434.61mg | Fiber: 0.59g | Sugar: 0.63g | Vitamin A: 325.63IU | Vitamin C: 1.03mg | Calcium: 12.07mg | Iron: 2.45mg