This slow cooker low carb brisket recipe uses ingredients that you probably already have at home!
If I had to pick one cut of meat to eat every day for the rest of my life, it would be chuck roast cooked in a slow cooker. It is my absolute favorite, even more than a filet or some other high-quality steak. My second favorite cut of beef is brisket. Brisket is super versatile. You can shred it like chuck roast or cut it against the grain so it is like a super tender steak. It’s also affordable like chuck roast.
Both cuts of beef can be seasoned in so many different ways sweet, savory, and everything in between, giving you a huge variety of meal options. Plus, both do extremely well in a slow cooker, making them easy to cook.
Normally I do my brisket with liquids like soy sauce or broth along with whatever seasonings I am using, but this time I decided to try a dry rub.
You will need at least a 3-4 pound brisket for the rub, if you have a smaller brisket, you will want to use less of the low carb brisket rub.
If you don’t have a slow cooker, you can make this low carb brisket oven cooked in a dutch oven, but you still want to slow cook it at around 275 degrees for as long as possible.
The rub I used is a custom rub made with seasonings I already had at home. Many other coffee-chili rubs contain brown sugar or other sweeteners which disqualify them from being low carb or keto.
If you aren’t concerned about the sugar, The Spice House makes a delicious dry rub seasoning mix called Sunny Oaxaca Ancho-Coffee Rub and Amazon has a High Octane Coffee Spice Rub & Steak Seasoning by Wayward Gourmet that seems like a good alternative.
Slow Cooker Low Carb Brisket with Coffee-Chili Dry Rub
So easy to make, this keto brisket slow cooker recipe is a great addition to your meal planning. I tried the foil wrap option because I’ve seen other people do it, but I’m not sure it’s necessary. I’m going to try it without it next time.
This low carb brisket is cooked in the slow cooker with a dry rub and is full of savory, spicy flavor.
- 3-4 lb beef brisket
- 2 tsp chili powder
- 1 tbsp ground coffee
- 2 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp ground cinnamon
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/2 tsp cumin
- Combine all dry rub ingredients in a small bowl.
- Rub spice mix all over brisket and wrap in foil (I used two pieces placed in a + sign, set the brisket in the center, then folded the sides up).
- Put the foil-wrapped brisket in a slow cooker for 8-9 hours on low.
This will likely fall apart if you try and cut it against the grain. To be able to cut it properly, you can make it the day before, put it in the fridge after cooking, then slice it cold against the grain and reheat. You may need a little bit of beef broth for reheating. I just sliced it with the grain so it had more of a pot roast texture instead of a brisket texture.
This has a decent kick to it so if serving for kids you may want to reduce the chili powder or the red pepper flakes.
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