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GET IT NOWMy Sugar Free Beef Jerky Is Better Than Anything Store-Bought
I’ve tried so many store-bought jerky brands over the years, but they’re always loaded with sugar, mystery ingredients, nitrites, and that weird artificial flavor. So I decided to make homemade sugar free beef jerky instead, and now I’m hooked. It’s sweet, savory, chewy, and totally satisfies that salty snack craving. No dehydrator needed, just a good oven setup and a little patience while it bakes. Here’s why I love this version:
- Sweet and savory flavor – The mix of coconut aminos, spices, and my favorite brown sugar substitute gives it the perfect bold flavor without any added sugar.
- Chewy, just like the real deal – I tested different slicing and marinating methods to get that classic jerky texture. It’s firm, bendy, and just the right amount of chewy.
- Quick prep, hands-off cook time – Zero sugar beef jerky takes just a few minutes to throw together. After that, the oven does the work while you go about your day.
- Natural ingredients – I like knowing exactly what’s in my jerky. This one is high-protein, naturally gluten free, and doesn’t rely on preservatives or artificial sweeteners to taste good.
Make this no sugar beef jerky with me, and you’ll never want to go back to the packaged stuff!
Ingredients & Substitutions
Here I explain the best ingredients for my homemade beef jerky recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Steak – I used flank steak for this batch, but any lean premium beef will work. Top round, bottom round, skirt steak, or even pectoral are all great choices for homemade sugar free beef jerky.
- Coconut Aminos – This gives the jerky that classic salty, savory flavor. I skip soy sauce because I try to avoid soy, but if that’s not a concern for you, feel free to use it or any soy sauce alternative you like.
- Worcestershire Sauce – Just a little for extra depth. It does have a tiny bit of sugar, but since we’re only using a splash, it barely makes a difference. You can skip it if you want to keep things stictly keto.
- Spices – I keep it simple with garlic powder, onion powder, sea salt, black pepper, and a pinch of red pepper flakes if I want a little heat. You can switch it up with smoked paprika, chili powder, cayenne, or even a little cumin or coriander for extra depth. For a smoky flavor without a smoker, I sometimes add a tablespoon of liquid smoke to the marinade. It gives the jerky that classic smoky vibe.
- Besti Brown Monk Fruit Allulose Blend – This is the perfect brown sugar substitute for that sweet-salty balance. It has zero net carbs, no weird aftertaste, and helps keep the jerky moist instead of dry or brittle.
VARIATION: Teriyaki Beef Jerky.
Use my sugar free teriyaki sauce instead of the marinade. It gives the jerky that classic teriyaki flavor without all the sugar, and it still gets nice and chewy in the oven. Just use the same method and let it marinate like usual.
How To Make Sugar Free Beef Jerky
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the beef. Add the sliced beef to a bowl with the the coconut aminos, Worcestershire sauce (if using), all the spices, and the Besti Brown. Give it a good mix, then cover and let it marinate in the fridge.
- Bake the beef. Lay the beef strips in a single layer on a wire rack over a foil-lined pan. Pop it in the oven and let it dry out slowly, flipping the pieces once during baking.
- Cool. Once the sugar free beef jerky is done, I let it cool completely so it firms up and gets that classic chewy texture.
My Recipe Tips
- For homemade jerky, leaner meat is better. I usually go with flank steak, but skirt steak or top round work great too. Fat adds flavor, but in jerky it just gets chewy and doesn’t dry out well, so I trim off any big chunks before slicing.
- I like to pop the steak in the freezer for about 30 minutes before cutting it. It firms up just enough to make thin slicing way easier, which helps the jerky dry more evenly and gives it that nice, chewy texture.
- Cutting against the grain breaks up the muscle fibers and makes the jerky more tender. I always double-check the direction before I start slicing.
- Let the beef soak up that marinade. Thirty minutes will work in a pinch, but I try to do it overnight or up to 24 hours if I can because the flavor is so much better when it has time to really sink in.
- You definitely want a wire rack set over a foil-lined pan for this. It helps the air circulate around the meat so it dries out evenly. I use this set that comes with both the rack and the sheet pan, and it works perfectly every time.
- I always flip the jerky about halfway through baking so it dries out evenly on both sides. It makes a big difference in texture.
- Once it’s out of the oven, I let the no sugar beef jerky cool all the way before storing it. It firms up more as it cools and keeps better that way too.
Sugar Free Beef Jerky
My sugar free beef jerky is sweet, salty, and perfectly chewy. No sugar, no junk, just real flavor with 5 simple ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Place the sliced beef in a large mixing bowl. Add the coconut aminos, Worcestershire sauce (if using), all the spices, and the Besti Brown to the bowl. Mix well and refrigerate for at least 30 minutes or overnight, up to 24 hours.
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Meanwhile, preheat the oven to 175 F (79 degrees C). Line a large baking sheet with foil and place an oven-safe non-stick cooling rack on top (I love this set which includes both).
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Arranged the beef strips in a single layer on the wire rack.
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Bake sugar free beef jerky for 3-4 hours, until it's dry and firm but still pliable, flipping the beef halfway through.
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Cool completely. Store in an air tight container.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 ounce
- Tips: Check out my recipe tips above to help you get tender, flavorful jerky with the best texture. No tough bites, no bland pieces, and no weird chunks of fat!
- Store: Keep in an airtight container in a cool, dark spot for 1-2 months.
- Freeze: Freeze for up to a year and thaw before eating.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sugar Free Beef Jerky
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26 Comments
Beverlie Sue Goodson
0I made the jerky and it was delicious. It melted in my mouth. I make my dogs treats and I must say that they love it as well.
Wholesome Yum D
0I’m so happy you liked it, Beverlie! I love that even your dogs enjoyed it too, sounds like a win all around!
Donna
0Made this and it is very yummy! Not being a big fan of onion I believe I will omit that ingredient next time. It was a bit strong for my liking!
Maya | Wholesome Yum
0Thank you, Donna! Yes, feel free to omit or reduce the amount of onion powder next time if you’re not a fan of it.
Steve H
0Great tasting jerky. I make pounds of jerky every month and this is one of the best jerky I’ve made. I omit the liquid smoke and put it on my pellet smoker for approx. two hours.
David C
0This was very easy to make and tastes better than any store bought jerky I have ever had.
Teryl
0Allulose is not available in Canada. Can you recommend an alternative sweetener for this recipe please?
Maya | Wholesome Yum
0Hi Teryl, You can get Besti Brown here.
Clifford Sommer
0This worked very well
Tastes great
Frank
0I can’t get the Besti sweetener. what are some other options that i can use? can i just omit the sweetener? would erythritol work? i can get Lakanto brown would that work as a substitute?
Maya | Wholesome Yum
0Hi Frank, Besti Brown is available here. The sweeteners you listed will leave a cooling aftertaste and can crystallize.
Teddy
0Question: Would you consider making this with a super trimmed brisket point? I tend to like my jerky a bit thicker. Do you think slices that are 1/4” thick would be too thick for make it practical to dehydrate?
Wholesome Yum D
0Hi Teddy, You could use that cut. It would just take longer to dehydrate.
Ruth
0Does it need to be refrigerated?
Wholesome Yum D
0Hi Ruth, No, it does not need to be refrigerated.
Marina
0Hi, I like your recipe and would love to try but first i have one question – is it possible to use my dehydrator to dry the beef but using your recipe for the marinade or is the oven method the best way to make these?
Wholesome Yum D
0Hi Marina, Yes, you can use the dehydrator for this recipe.
Janet
0I tweaked it a little, added liquid smoke, and used Soy as I didn’t have any coconut aminos. It is amazing and such a great keto snack. Loved it, thank you.
Angela Coon
0This recipe looks great! I am a bit confused though as my coconut aminos contains 47.6g of carbs per 100mls – did I buy the wrong one?
Will this recipe kick me out of ketosis?
Confused as it says it is keto friendly.
Wholesome Yum D
0Hi Angela, Here are the coconut aminos that I use.
Shelby
0Such a great snack to have on hand!
Debi
0I loved this recipe! How long would you cook in a food dehydrator?
Wholesome Yum D
0Hi Debi, I haven’t tried this recipe in a dehydrator so I don’t have a recommendation for that.
Katie
0Jerky is one of my favorite snacks! I love that I can make it myself.
Sara Welch
0I love jerky as an afternoon snack and this was no exception! So easy and delicious; looking forward to making this over and over again!
katerina
0This is so awesome! We loved it!!