Low Sugar Whole30 Beef Jerky Snack Plate
Homemade beef jerky hits differently when you know exactly what went into it — no hidden sweeteners, no mystery additives, just clean ingredients and real flavor. Coconut aminos bring that savory, umami-rich depth you'd expect from a classic marinade, while smoked paprika, garlic, and a touch of cayenne build serious complexity without a single gram of added sugar. The low-and-slow oven method does all the heavy lifting, transforming thin-sliced flank steak into chewy, deeply browned strips that rival anything you'd find in a gas station rack — except these are actually good for you. Paired with crisp baby carrots, cool cucumber rounds, briny Castelvetrano olives, and a handful of raw almonds or macadamia nuts, this becomes a genuinely satisfying spread rather than just a snack. Store-bought jerky is one of the trickiest packaged foods to navigate when you're avoiding added sugar, since sweeteners sneak in under names like "organic cane juice" or "honey solids" on nearly every label. Making it yourself means you control every ingredient from marinade to finish, and the overnight soak means most of the active work happens while you sleep. Pull this together for meal prep, a road trip, or an afternoon snack board and you'll wonder why you ever bought the packaged stuff.
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Learn more →Ingredients
4 servings
For the jerky
- 1 ½ lb flank steak or top round, trimmed of visible fat
- ¼ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp fine sea salt
- ¼ tsp cayenne pepper (optional)
For the snack plate
- 1 cup baby carrots
- 1 cup cucumber, sliced into rounds
- ½ cup pitted castelvetrano or kalamata olives
- ½ cup raw almonds or macadamia nuts
Instructions
- 1
Place the flank steak in the freezer for 30 minutes until firm but not frozen solid — this makes slicing easier. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch thick. For chewier jerky, slice with the grain.
- 2
In a zip-top bag or shallow dish, combine the coconut aminos, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Add the beef strips and toss to coat evenly. Seal and refrigerate for at least 8 hours or overnight.
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