33+ Mouthwatering Keto Beef Brisket Recipes You’ll Love

If you’re following a keto diet, you know that finding satisfying, flavorful meals that are low in carbs can sometimes be a challenge.

But fear not—beef brisket is here to save the day!

Whether you’re a seasoned keto enthusiast or just starting out, beef brisket is the perfect cut of meat to incorporate into your low-carb meals.

It’s rich in flavor, juicy, and tender, making it an ideal protein source for your keto meal plan.

In this blog post, we’re sharing 33+ keto beef brisket recipes that will not only satisfy your hunger but also bring a burst of bold flavors to your dinner table.

From classic slow-roasted brisket to more inventive takes with unique sides and sauces, there’s something for every taste.

These recipes are designed to keep you on track with your low-carb lifestyle while enjoying a variety of mouthwatering dishes.

33+ Mouthwatering Keto Beef Brisket Recipes You’ll Love

With these 33+ keto beef brisket recipes, you’re all set to add a variety of delicious and satisfying meals to your weekly rotation.

Whether you’re in the mood for a smoky, tender roast or something with a bit more flair, these recipes cover a wide range of flavor profiles that will keep your keto journey exciting and delicious.

Each of these dishes is designed to enhance your low-carb lifestyle without sacrificing taste.

With the right balance of seasonings, herbs, and creative sides, beef brisket can be transformed into a versatile centerpiece for any meal.

So, get your apron on, grab your brisket, and let’s make keto dining something you’ll look forward to every day.

Slow-Cooked Keto Beef Brisket

This keto beef brisket recipe is a perfect comfort food for a low-carb lifestyle. The brisket is slow-cooked in a rich and flavorful broth that’s infused with aromatic herbs and spices, creating tender and juicy meat that falls apart with the touch of a fork. It’s a hassle-free recipe that will leave your kitchen smelling amazing.

Ingredients:

• 4-5 lb beef brisket
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (preferably low-sodium)
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Heat olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, sauté onions and garlic until softened, about 2-3 minutes.
4. Add the beef broth, apple cider vinegar, thyme, rosemary, salt, and pepper to the skillet. Bring the mixture to a simmer, scraping up any browned bits from the skillet.
5. Place the brisket in a large roasting pan or Dutch oven. Pour the broth mixture over the brisket and cover with foil or a lid.
6. Roast in the oven for 3-4 hours, or until the brisket is fork-tender and easily shreds.
7. Remove the brisket from the pan, and let it rest for 10 minutes before slicing against the grain.

This slow-cooked keto beef brisket results in melt-in-your-mouth tender meat that’s perfect for a cozy family dinner. Pair it with a side of roasted vegetables or a fresh green salad to complete your low-carb meal. The rich flavors from the broth and seasonings will leave your taste buds satisfied without any carb overload.

Instant Pot Keto Beef Brisket

If you’re looking for a quick and flavorful keto beef brisket that doesn’t require hours of cooking, this Instant Pot recipe is the way to go. The pressure cooker infuses the meat with all the savory flavors in a fraction of the time, producing a tender and juicy brisket with minimal effort.

Ingredients:

• 3-4 lb beef brisket
• 1 cup beef broth
• 2 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tbsp apple cider vinegar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp avocado oil for searing

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the avocado oil. Season the brisket with salt, pepper, and your dry spices (garlic powder, onion powder, smoked paprika, and cumin).
2. Sear the brisket on all sides for 3-4 minutes, then remove from the Instant Pot.
3. Add the beef broth, soy sauce, and apple cider vinegar to the pot, scraping up any browned bits from the bottom.
4. Place the brisket back in the Instant Pot, making sure it’s submerged in the liquid.
5. Lock the lid and set the Instant Pot to “Pressure Cook” on high for 60 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
7. Remove the brisket and let it rest before slicing.

This Instant Pot keto beef brisket is not only a time-saver but also delivers incredible flavor. The meat is tender, juicy, and infused with a deep umami flavor from the soy sauce and spices. Serve it with cauliflower mash or a side of sautéed greens for a hearty and satisfying keto meal.

Smoked Keto Beef Brisket

For those who enjoy grilling or smoking, this keto beef brisket recipe will take your outdoor cooking to the next level. The smoky flavor combined with a rich rub makes this brisket perfect for gatherings or a special weekend dinner. It’s low-carb and packed with flavor, making it an ideal choice for your keto lifestyle.

Ingredients:

• 5-6 lb beef brisket, trimmed
• 1/4 cup olive oil
• 3 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp brown mustard (optional)
• 1 tbsp salt
• 1 tbsp black pepper
• 1/2 tbsp chili powder
• Wood chips (hickory or oak work well)

Instructions:

1. Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes before placing them in the smoker.
2. Rub the brisket with olive oil, then season generously with smoked paprika, garlic powder, onion powder, mustard, salt, black pepper, and chili powder. Let the brisket rest for about 30 minutes to absorb the rub.
3. Place the brisket on the smoker, fat side up. Close the lid and smoke for about 6-8 hours, or until the internal temperature of the brisket reaches 190°F (88°C) and the meat is fork-tender.
4. Once done, remove the brisket from the smoker and let it rest for 20 minutes before slicing.

This smoked keto beef brisket has a robust smoky flavor that’s complemented by the perfect spice blend. The long, slow smoking process ensures that the meat is incredibly tender and juicy. It’s a great option for any outdoor enthusiast, and when served with low-carb sides, it makes for an outstanding keto meal.

Keto Beef Brisket with Garlic Butter

This keto beef brisket recipe is a dream for garlic lovers. With a rich garlic butter sauce drizzled over the tender brisket, the flavors meld together perfectly, making each bite a savory, buttery experience. It’s an easy recipe that doesn’t require hours of preparation but still results in a delicious, melt-in-your-mouth brisket.

Ingredients:

• 4 lb beef brisket
• 1/2 cup butter, melted
• 6 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp thyme leaves
• 2 tbsp Dijon mustard
• Salt and pepper to taste
• 1 cup beef broth

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, combine melted butter, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper. Mix well.
3. Season the brisket generously with salt and pepper. Rub the garlic butter mixture all over the brisket, ensuring it’s evenly coated.
4. Place the brisket in a roasting pan and pour the beef broth into the pan.
5. Cover with foil and roast for 3-4 hours, or until the brisket is fork-tender.
6. Once cooked, remove the brisket from the oven and let it rest for 10-15 minutes before slicing.

The garlic butter elevates the brisket, infusing it with a rich and aromatic flavor that complements the tenderness of the meat. The slow roasting process ensures that the brisket is juicy and moist, while the butter gives it a luxurious texture. It’s an indulgent yet keto-friendly dish perfect for any occasion.

Keto Beef Brisket with Mushroom Gravy

This keto beef brisket recipe comes with a deliciously rich mushroom gravy that’s perfect for adding depth of flavor without any added carbs. The mushrooms create a savory gravy that perfectly complements the tender brisket, making it a great dish for a keto-friendly Sunday dinner.

Ingredients:

• 3-4 lb beef brisket
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups mushrooms, sliced (cremini or button)
• 3 cloves garlic, minced
• 1 cup beef broth (low-sodium)
• 1 tbsp Worcestershire sauce (optional)
• 1 tbsp dried thyme
• 2 tbsp heavy cream
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Season the brisket with salt and pepper, then sear it on all sides until browned.
3. Remove the brisket and set aside. Add the onions, garlic, and mushrooms to the pot, and sauté until the onions are translucent and the mushrooms release their moisture.
4. Add the beef broth, Worcestershire sauce (if using), thyme, and additional salt and pepper. Stir to combine.
5. Return the brisket to the pot, fat side up, and cover. Roast in the oven for 3-4 hours or until the brisket is fork-tender.
6. Once done, remove the brisket from the pot and let it rest. While the brisket rests, stir the heavy cream into the mushroom gravy and simmer for a few minutes to thicken.
7. Slice the brisket and serve with the mushroom gravy drizzled on top.

The combination of rich mushroom gravy with perfectly tender brisket creates an irresistible dish that’s perfect for a keto diet. The gravy is low-carb but full of flavor, and the juicy brisket makes this dish a satisfying meal. It’s an excellent option for family dinners or special occasions.

Keto BBQ Beef Brisket

This keto BBQ beef brisket recipe is an ideal choice for those who love smoky, tangy barbecue flavors but want to keep things low-carb. With a sugar-free BBQ sauce and a dry rub, this brisket is packed with flavor without the carbs, making it perfect for any keto barbecue lover.

Ingredients:

• 5 lb beef brisket
• 1/4 cup olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tbsp salt
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 cup sugar-free BBQ sauce

Instructions:

1. Preheat your smoker or grill to 225°F (107°C). If using a grill, set it up for indirect heat.
2. In a small bowl, mix together paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne pepper.
3. Rub the brisket with olive oil and then coat it evenly with the dry rub mixture. Let the brisket rest for 20-30 minutes.
4. Place the brisket on the smoker or grill, fat side up. Close the lid and smoke the brisket for about 6-8 hours, or until the internal temperature reaches 190°F (88°C).
5. About 30 minutes before the brisket is done, brush the brisket with sugar-free BBQ sauce.
6. Once the brisket is done, remove it from the smoker and let it rest for 15-20 minutes before slicing.

This keto BBQ brisket is a true winner for anyone craving the smoky goodness of a traditional BBQ experience without the added sugar and carbs. The rub gives it a bold and spicy kick, and the sugar-free BBQ sauce adds a tangy finish that makes each bite even more delicious. Serve with a keto-friendly coleslaw or grilled vegetables for a full meal.

Keto Beef Brisket with Herb Butter Sauce

This keto beef brisket recipe features a rich herb butter sauce that brings an elevated flavor profile to your tender brisket. The blend of fresh herbs in the sauce perfectly complements the deep, savory flavor of the brisket, making this dish an absolute winner for special occasions or a cozy weeknight dinner.

Ingredients:

• 5 lb beef brisket
• 1/2 cup butter, melted
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1/4 cup beef broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with salt and pepper on all sides.
3. In a small bowl, combine the melted butter, rosemary, thyme, parsley, garlic, and lemon zest. Mix well.
4. Place the brisket in a roasting pan. Pour the herb butter mixture over the brisket, making sure it’s evenly coated.
5. Pour beef broth into the bottom of the pan to keep the meat moist while cooking.
6. Cover the roasting pan with foil and roast for 3-4 hours, or until the brisket is fork-tender.
7. Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the brisket with the pan juices and extra herb butter drizzled over the top.

The combination of tender, juicy brisket with a buttery, herb-infused sauce is truly irresistible. The fresh herbs and garlic elevate the flavors, while the butter adds richness and depth. This dish is perfect when you want to impress your guests or treat yourself to a luxurious keto meal.

Keto Beef Brisket with Avocado Salsa

This keto beef brisket recipe is perfect for those who enjoy a fresh, vibrant twist on their brisket. Topped with a zesty avocado salsa, this dish is light, flavorful, and packed with healthy fats. It’s a great way to enjoy brisket in a more refreshing and summery way while staying true to the keto lifestyle.

Ingredients:

• 4 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the brisket with olive oil, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Rub the seasoning mix evenly over the meat.
3. Place the brisket in a roasting pan and cover with foil. Roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the avocado salsa. In a small bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently mix together and season with salt and pepper to taste.
5. Once the brisket is cooked and rested, slice it thinly against the grain.
6. Top each slice of brisket with the avocado salsa before serving.

This keto beef brisket with avocado salsa provides the perfect balance of rich, tender meat with the freshness of the salsa. The combination of creamy avocado, juicy tomatoes, and the tang of lime creates an exciting contrast to the smoky, flavorful brisket. It’s a vibrant and healthy keto-friendly dish that works well for any occasion.

Keto Beef Brisket with Cauliflower Rice Pilaf

For a complete keto meal, this beef brisket is paired with a flavorful cauliflower rice pilaf that adds texture and nutrients without the carbs. The combination of tender brisket with the savory pilaf makes for a filling yet low-carb dish that will satisfy even the heartiest appetites.

Ingredients:

• 5 lb beef brisket
• 1/4 cup olive oil
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped
• 1 medium cauliflower head, grated or processed into rice-sized pieces
• 1 tbsp butter
• 1/4 cup chopped onions
• 1/4 cup diced carrots
• 1/4 cup chopped celery
• 1/4 cup chicken broth
• 1/4 cup chopped almonds or slivered almonds (optional)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours or until the brisket is fork-tender.
4. While the brisket is cooking, make the cauliflower rice pilaf. In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, and sauté until soft, about 5-7 minutes.
5. Add the cauliflower rice to the skillet and sauté for another 5 minutes until the cauliflower is tender.
6. Pour in the chicken broth and cook until the liquid is absorbed, about 3-5 minutes. Stir in the chopped almonds (if using) and fresh parsley for added flavor and texture.
7. Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the sliced brisket over a bed of cauliflower rice pilaf for a satisfying keto meal.

The cauliflower rice pilaf adds a delightful texture and flavor to the brisket, making it a well-rounded keto dish. The mild cauliflower rice complements the rich, smoky brisket perfectly, while the sautéed vegetables enhance the overall dish with a touch of sweetness and crunch. This meal is perfect for anyone looking for a delicious and complete low-carb dinner.

Keto Beef Brisket with Roasted Brussels Sprouts

For those looking to combine their brisket with a nutrient-packed vegetable side, this keto beef brisket recipe with roasted Brussels sprouts is the perfect choice. The slightly crispy Brussels sprouts add a delicious contrast to the tender, juicy brisket, making for a balanced and satisfying low-carb meal.

Ingredients:

• 4 lb beef brisket
• 2 tbsp olive oil
• 2 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp avocado oil
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat your oven to 300°F (150°C) for the brisket and 400°F (200°C) for the Brussels sprouts.
2. Season the brisket with olive oil, garlic powder, smoked paprika, onion powder, cumin, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan and cover with foil. Roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is roasting, prepare the Brussels sprouts. Toss the halved Brussels sprouts with avocado oil, salt, and pepper, and spread them in a single layer on a baking sheet.
5. Roast the Brussels sprouts in the oven at 400°F for 20-25 minutes, shaking the pan halfway through to ensure even roasting. If desired, drizzle with balsamic vinegar before serving for added flavor.
6. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the brisket with the roasted Brussels sprouts on the side.

The roasted Brussels sprouts provide a slightly crispy, caramelized texture that pairs wonderfully with the tender and smoky brisket. The natural sweetness of the Brussels sprouts balances the savory flavors of the brisket, creating a well-rounded and satisfying meal that’s perfect for keto dieters.

Keto Beef Brisket with Spinach and Artichoke Dip

This unique keto beef brisket recipe pairs the richness of the brisket with a creamy, indulgent spinach and artichoke dip. The dip serves as a flavorful topping that complements the smoky, juicy brisket, transforming it into an upscale and comforting dish for any occasion.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and pepper to taste
• 1 cup frozen spinach, thawed and drained
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tbsp mayonnaise
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning evenly over the meat.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the spinach and artichoke dip. In a bowl, combine the spinach, artichokes, cream cheese, Parmesan cheese, mozzarella, mayonnaise, and lemon juice. Mix until well combined.
5. Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
6. Top each slice of brisket with a generous spoonful of spinach and artichoke dip, or serve the dip on the side as a delicious accompaniment.

This keto beef brisket with spinach and artichoke dip creates a rich and creamy contrast to the smoky brisket, offering both decadence and comfort. The creamy dip enhances the meat’s flavor, making this a satisfying dish for any occasion. It’s perfect for those who enjoy a richer, more indulgent keto meal.

Keto Beef Brisket with Roasted Garlic Mashed Cauliflower

If you’re craving a comforting, creamy side to go with your keto beef brisket, this roasted garlic mashed cauliflower is the perfect choice. The creamy cauliflower mash complements the savory brisket, creating a well-balanced low-carb meal that’s both hearty and satisfying.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 1 medium head cauliflower, chopped into florets
• 6 cloves garlic, unpeeled
• 1/4 cup heavy cream
• 2 tbsp butter
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 300°F (150°C) for the brisket and 400°F (200°C) for the garlic.
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the garlic mashed cauliflower. Place the garlic cloves (still in their skins) on a baking sheet and roast in the oven at 400°F for about 20 minutes, or until soft and fragrant.
5. In a large pot, steam the cauliflower florets until tender, about 10-12 minutes.
6. Once the garlic is roasted, peel the cloves and add them to the cauliflower along with the heavy cream and butter. Use an immersion blender or food processor to blend everything together until smooth and creamy. Season with salt and pepper to taste.
7. Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the sliced brisket over a bed of the creamy roasted garlic mashed cauliflower and garnish with fresh parsley.

This keto beef brisket with roasted garlic mashed cauliflower offers the comfort of mashed potatoes while staying low-carb. The rich, creamy cauliflower mash pairs perfectly with the tender brisket, making for a satisfying and flavorful keto meal. The roasted garlic adds an extra layer of flavor that enhances the entire dish.

Keto Beef Brisket with Chimichurri Sauce

This keto beef brisket recipe is perfect for those who love bold, vibrant flavors. Topped with a fresh and tangy chimichurri sauce, the brisket becomes an exciting dish with a perfect balance of herby, garlicky goodness. It’s a quick and simple way to elevate your brisket without compromising on your low-carb lifestyle.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 1/4 cup red wine vinegar
• 3 tbsp olive oil (for chimichurri)
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tbsp fresh oregano, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the meat.
3. Place the brisket in a roasting pan and cover with foil. Roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the chimichurri sauce. In a bowl, combine parsley, red wine vinegar, olive oil, minced garlic, red pepper flakes, oregano, and lemon juice. Stir well and season with salt and pepper to taste. Let it sit for at least 30 minutes to allow the flavors to meld.
5. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
6. Serve the brisket with a generous spoonful of chimichurri sauce on top.

The chimichurri sauce adds a refreshing and vibrant element to the brisket, cutting through the richness of the meat with its bright, zesty flavor. This dish is perfect for those who want a fresh take on their keto beef brisket, offering a delightful contrast to the smoky, tender meat.

Keto Beef Brisket with Bacon-Wrapped Asparagus

This keto beef brisket recipe pairs perfectly with bacon-wrapped asparagus for an irresistible combo. The crispy bacon adds a smoky flavor that complements the juicy, tender brisket, while the asparagus provides a crunchy, low-carb vegetable side to round out the meal.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 6 slices bacon
• 1 tbsp avocado oil (optional)

Instructions:

1. Preheat your oven to 300°F (150°C) for the brisket and 375°F (190°C) for the asparagus.
2. Season the brisket with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the bacon-wrapped asparagus. Wrap each spear of asparagus with a slice of bacon and place them on a baking sheet.
5. Roast the bacon-wrapped asparagus in the oven at 375°F for 15-20 minutes, or until the bacon is crispy and the asparagus is tender. You can brush them with avocado oil for extra crispiness if desired.
6. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the sliced brisket with the bacon-wrapped asparagus on the side.

The combination of crispy bacon-wrapped asparagus with juicy, tender brisket is truly a match made in heaven. The smoky bacon enhances the flavors of the brisket while the asparagus provides a satisfying crunch. This low-carb dish is perfect for a hearty and flavorful keto meal.

Keto Beef Brisket with Roasted Pepper and Zucchini Salad

This keto beef brisket recipe pairs beautifully with a fresh roasted pepper and zucchini salad. The vegetables add a light, refreshing contrast to the richness of the brisket, making this a balanced, colorful meal that’s as nutritious as it is delicious.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 2 zucchini, sliced
• 2 red bell peppers, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil (for the salad)
• 1/4 cup fresh basil, chopped

Instructions:

1. Preheat your oven to 300°F (150°C) for the brisket and 400°F (200°C) for the vegetables.
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the roasted pepper and zucchini salad. Toss the zucchini and bell peppers with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
5. Roast the vegetables in the oven at 400°F for 20-25 minutes, or until tender and slightly caramelized.
6. Once roasted, toss the vegetables with balsamic vinegar and fresh basil.
7. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the brisket with the roasted pepper and zucchini salad on the side.

The roasted pepper and zucchini salad adds a light, flavorful side to the rich brisket, making this meal feel fresh and balanced. The balsamic vinegar brings a touch of acidity to the vegetables, while the fresh basil enhances the overall flavor. This combination of flavors is ideal for anyone on a keto diet who is looking for a refreshing, satisfying dish.

Keto Beef Brisket with Spicy Coconut Cream Sauce

If you enjoy a bit of spice with your beef brisket, this recipe featuring a creamy, coconut-based sauce with a touch of heat will definitely excite your taste buds. The rich, spicy coconut cream sauce adds a layer of boldness to the tender brisket, creating a flavor-packed meal that’s perfect for a keto diet.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 1 can (14 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1 tsp ground ginger
• 1 tsp lime juice
• 1-2 tbsp Sriracha sauce (to taste)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is roasting, prepare the coconut cream sauce. In a saucepan, combine the coconut milk, red curry paste, ground ginger, lime juice, and Sriracha sauce. Stir well and bring the sauce to a simmer. Let it cook for 10-15 minutes, or until it thickens to your desired consistency.
5. Once the brisket is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
6. Drizzle the spicy coconut cream sauce over the sliced brisket and garnish with fresh cilantro.

The spicy coconut cream sauce adds a creamy, tangy, and spicy contrast to the tender brisket, creating an exotic flavor experience. The heat from the Sriracha and the creaminess of the coconut milk blend beautifully, enhancing the brisket’s smoky flavor. This dish is perfect for those looking for a rich and spicy keto meal with an exciting twist.

Keto Beef Brisket with Cucumber and Avocado Salad

For a light, refreshing side to complement your beef brisket, this cucumber and avocado salad is the ideal choice. It’s low in carbs but packed with flavor, offering a cooling contrast to the rich and savory brisket. The creamy avocado and crunchy cucumber pair beautifully to create a simple yet satisfying dish.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 1 cucumber, thinly sliced
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil (for salad dressing)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the cucumber and avocado salad. In a large bowl, combine the cucumber slices, diced avocado, red onion, and fresh dill.
5. Drizzle the salad with lemon juice and olive oil. Gently toss to combine, and season with salt and pepper to taste.
6. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the brisket with the cucumber and avocado salad on the side.

The fresh cucumber and creamy avocado create a perfect balance to the rich brisket, making this meal feel light and refreshing. The dill and lemon juice add a bright, tangy flavor that enhances the overall taste. This simple yet delicious salad is a great complement to the hearty beef brisket.

Keto Beef Brisket with Roasted Garlic and Herb Mushrooms

This recipe combines the rich flavors of beef brisket with the earthy, savory taste of roasted garlic and herb mushrooms. The mushrooms are infused with garlic, butter, and fresh herbs, making them the perfect side dish to accompany the tender, smoky brisket. The earthy flavors of the mushrooms complement the brisket beautifully, creating a comforting and satisfying keto meal.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 1 lb mushrooms, cleaned and sliced
• 6 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped

Instructions:

1. Preheat your oven to 300°F (150°C) for the brisket and 375°F (190°C) for the mushrooms.
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is roasting, prepare the mushrooms. In a large skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
5. Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and tender, about 10-12 minutes.
6. Stir in the fresh thyme and rosemary and cook for another 2 minutes. Season with salt and pepper to taste.
7. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the brisket with the roasted garlic and herb mushrooms on the side.

The roasted garlic and herb mushrooms are rich, savory, and aromatic, providing the perfect balance to the smoky brisket. The buttery mushrooms bring depth of flavor, enhancing the overall dish. This keto meal is ideal for those who appreciate rich, earthy flavors and a hearty, satisfying meal.

Keto Beef Brisket with Cauliflower Rice Pilaf

For those who enjoy the satisfying texture of rice but want to keep things low-carb, this keto beef brisket with cauliflower rice pilaf is an excellent option. The cauliflower rice pilaf is seasoned with herbs and spices, providing a flavorful and fluffy side that pairs perfectly with the smoky, tender brisket.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• Salt and pepper to taste
• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 1 tbsp olive oil (for pilaf)
• 1 small onion, diced
• 1/2 cup sliced almonds
• 1/4 cup fresh parsley, chopped
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the cauliflower rice pilaf. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
5. Add the grated cauliflower rice to the skillet and cook, stirring occasionally, until tender, about 5-7 minutes.
6. Stir in the sliced almonds, parsley, turmeric, cumin, and lemon juice. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the brisket with a generous portion of cauliflower rice pilaf on the side.

The cauliflower rice pilaf is a light and aromatic side that perfectly complements the richness of the brisket. The almonds add a delightful crunch, while the fresh herbs and spices enhance the overall flavor. This low-carb side makes a wonderful alternative to traditional rice and helps keep the meal keto-friendly.

Keto Beef Brisket with Sautéed Spinach and Bacon

For a hearty and flavorful keto meal, this recipe combines beef brisket with sautéed spinach and crispy bacon. The savory bacon provides a smoky flavor that enhances the natural richness of the brisket, while the spinach adds a nutritious green side that is both light and satisfying.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• Salt and pepper to taste
• 4 cups fresh spinach, washed and drained
• 6 slices bacon, chopped
• 2 tbsp butter
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Season the brisket with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is roasting, prepare the sautéed spinach and bacon. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a small amount of bacon grease in the skillet.
5. Add butter to the skillet, and then toss in the spinach. Sauté for 2-3 minutes until the spinach is wilted and tender. If you like a bit of heat, sprinkle in some crushed red pepper flakes.
6. Stir the cooked bacon back into the spinach and toss well to combine. Drizzle with lemon juice for added brightness and flavor.
7. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
8. Serve the brisket alongside the sautéed spinach and bacon for a rich and satisfying meal.

The savory, smoky flavor of the bacon adds a delightful contrast to the tender brisket, while the spinach offers a nutritious and slightly earthy side. This dish combines hearty protein with a light, flavorful green, making it an ideal low-carb option for any keto diet.

Keto Beef Brisket with Grilled Eggplant and Tahini Sauce

For a Middle Eastern-inspired keto meal, this beef brisket pairs beautifully with grilled eggplant and a creamy tahini sauce. The smoky, tender brisket is complemented by the rich, savory flavors of the grilled eggplant and the nutty, tangy tahini sauce, making for a unique and satisfying low-carb dish.

Ingredients:

• 5 lb beef brisket
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• Salt and pepper to taste
• 2 medium eggplants, sliced into 1-inch rounds
• 2 tbsp olive oil (for eggplant)
• 1/4 cup tahini paste
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 300°F (150°C) for the brisket and grill to medium-high heat for the eggplant.
2. Season the brisket with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Rub the seasoning evenly over the brisket.
3. Place the brisket in a roasting pan, cover with foil, and roast for 3-4 hours, or until the brisket is fork-tender.
4. While the brisket is cooking, prepare the eggplant. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant on each side for about 3-4 minutes, or until they are tender and have nice grill marks.
5. In a small bowl, whisk together the tahini paste, lemon juice, and water to create a smooth sauce. If the sauce is too thick, add a little more water until you reach your desired consistency.
6. Once the brisket is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the brisket with the grilled eggplant, drizzled with tahini sauce, and garnished with fresh parsley.

The grilled eggplant is smoky and soft, with a slightly charred flavor that complements the tender brisket. The tahini sauce adds a creamy, nutty element that enhances the overall dish, making it a unique and flavorful keto meal. This recipe provides a fresh and exciting take on beef brisket, ideal for those looking to enjoy something different while staying within their low-carb diet.

Note: More recipes are coming soon!