Low Carb Sugar-Free Jerk Seasoning - Recipe

The secret behind a great jerk seasoning is the allspice, for an earthy flavor, and the Scotch bonnet chili for heat. Traditionally, jerk contains quite a lot of sugar, but in our recipe, we've left it out altogether and it works just as well.

November 29 2016 by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Condiments

USMetric

12 servingservings

Ingredients

2 tbsp 2 tbsp onion powder
1 tbsp 1 tbsp dried chives
1 tbsp 1 tbsp dried thyme
1 tbsp 1 tbsp ground allspice
2 tsp 2 tsp ground black pepper
2 tsp 2 tsp Scotch bonnet chili flakes
2 tsp 2 tsp garlic powder
½ tsp ½ tsp ground nutmeg
½ tsp ½ tsp ground cinnamon
1 tbsp 1 tbsp sea salt (optional)

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Instructions

Instructions are for 12 servings. Please modify as needed.

In a small bowl, whisk together all of the ingredients until blended.
Store the seasoning in a jar with a tight-fitting lid, and keep in a dark, dry, and cool place.

Tips

If you use whole seeds, grind in a grinder, either in advance or when cooking.

Make a big batch to last for 4–6 months. After this time frame, the spices will lose some flavor and color. They won't go bad - they will just have less flavor.

Garlic flakes or garlic powder can be used for this recipe. Salt can also be added to this seasoning - it's up to you.

Recipes with jerk seasoning

Crispy Jerk Chicken Drumsticks with Coleslaw

More seasoning recipes

Ranch seasoning
Tex-Mex seasoning
Keto Ranch dressing with bacon and veggies
Pumpkin spice
Italian seasoning
Mild curry seasoning
Game seasoning
Holiday bread seasoning
Barbecue seasoning
Five spices
Barbecue seasoning with ginger
Poultry seasoning

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

10 comments

1
Claudia
January 3 2017
this dry Jerk rub is quite close and is very flavorful but as a Jamaican I had to post this
wet marinade. I use it on Pork (shoulder and tenderloin are best) and Chicken (dark leg quarters) and Fish (any snapper is my fav.):
5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon ground allspice
1/2 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon coconut oil
1/4 cup vinegar
1 onion
1/2 lime juice
3 cloves garlic
1 teaspoon grated ginger
rough chop ingredients and puree in a blender or food processor store in a glass jar for up to 3 - 4 weeks
NOTE I use the whole scotch bonnet pepper minus stem - to lessen the heat remove the seeds and white membrane and handle peppers and sauce with Gloves!
marinate meats skin fat and all in a Ziploc baggie the amount of marinade depends on how many peppers and how hot you want it to be - I use 2- 3 table spoons on 8-10 chicken thighs.
marinate for at least 2hrs but overnight is better . discard used marinade and cook uncovered in oven at 400 or grill on barbeque. heat bbq turn off flames on one side and place meat on that side turn frequently
See Also
Jamaican Jerk Beef Jerky Recipe
2
L
June 21 2017
Why is this recipe liberal low carb, but the fried chicken that uses this spice rub keto low carb?
Reply: #3
3
Reply to comment #2 by L
Puzzled
November 26 2017
That confused me too. How can that list of spices and herbs be 21 grams of carbs? It doesn't make sense...
4
Aida Gonzalez
September 15 2018
Where the 21 hrs of carbs came from? Please let me know.
5
E-Incendre
November 12 2018
Also wondering about the 21g of net carbs?!...It really doesn't make sense and I can't use the recipe till I know for sure. Please let us know.
Reply: #6
6
Reply to comment #5 by E-Incendre
Kristin Parker Team Diet Doctor
November 13 2018
Also wondering about the 21g of net carbs?!...It really doesn't make sense and I can't use the recipe till I know for sure. Please let us know.
The 21g is from the entire batch. This would definitely make more like 8-10 servings, depending on the amount of meat you were seasoning.
7
Laura
June 3 2019
Can you specify the nutritional value per tablespoon? Or do we I just divide the amount given by 4? That would make this a bit more than 5g net carb per tablespoon.
Reply: #8
8
Reply to comment #7 by Laura
Kristin Parker Team Diet Doctor
June 4 2019
Can you specify the nutritional value per tablespoon? Or do we I just divide the amount given by 4? That would make this a bit more than 5g net carb per tablespoon.
Add up the total volume of the listed ingredients and you'll see how many tablespoons this adds up to.
9
paul2296
June 13 2020
Where are the carbs coming from?
Reply: #10
10
Reply to comment #9 by paul2296
Kerry Merritt Team Diet Doctor
June 13 2020
Where are the carbs coming from?
Herbs and spices contain carbs. The 21 carbs are for the entire batch, which makes 1/4 cup. Depending on how much you use at once, the batch will provide multiple servings.

Low Carb Sugar-Free Jerk Seasoning - Recipe - Diet Doctor (2024)