Carnivore Crunchy Beef Bars

Prep time: 5 mins      Cook time: 4 hrs 15 mins      Rest time: 4 hrs     Total time: 8 hrs 20 mins

Macronutrients per serving: 45g fat | 21g protein | 0g carbohydrates

Servings: 8 bars

Make it AIP or Dairy-Free: Use animal fat other than ghee or butter

The dehydrated beef gives a crunch like nuts in a candy bar, the ghee holds everything together and gives a lightly sweet flavor, and the salt finishes it off. It all comes together in one delicious bar!

What you need to make Carnivore Crunchy Beef Bars

Ingredients:

Equipment:

Substitutions

You can substitute the ghee for another animal fat (tallow, duck fat, etc.) and the ground beef for another ground meat (pork, etc.).

How to make Carnivore Crunchy Beef Bars

To start – cook the ground beef on the stove-top until done. Do not add any fat while cooking, as the goal is to cook out as much fat as possible and drain it.

Once the ground beef is done, drain out all of the fat. There is no need to save it unless you want to.

Transfer the cooked ground beef to a plate and pat it dry with a towel. Soak up as much of the remaining fat as you can.

Transfer the ground beef to a baking sheet and spread the pieces out in as thin of a layer as possible. This will promote even cooking and prevent you from having to rotate the pieces often.

Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl the entire platter around with a fork every 30 minutes or so or when I remember. The pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2.5-hour mark. Around 3 hours, I usually try a few pieces. If they’re soft when I bite into them, that’s a sign they’re not done.

Once the beef is fully dehydrated, remove the beef pieces from the oven and let them cool.

Heat up the ghee (or your fat of choice) on low-medium heat until it melts. As soon as it melts, remove it from heat. Do not let it get hot or else it will re-cook the beef when you mix the two together.

Pour the beef pieces into the container you will be using. I used a 5×7 container (tupperware) to get the thick bars pictured in the recipe. If you prefer thinner bars, use a bigger container.

Pour the melted ghee and salt into the container with the beef and mix it up. Create a smooth, even layer.

Store the mixture in the fridge for 4+ hours so it hardens into bars. I usually make mine in the evening and leave them overnight so when I wake up, they’re ready to go.

Tips to make the best Carnivore Crunchy Beef Bars

  • After cooking the ground beef, make sure to drain out and soak up all of the fat. The less fat you start out with, the faster the beef will dehydrate in the oven.
  • When dehydrating the ground beef pieces, spread them out in a thin layer and as far away from each other as possible. They will cook faster this way. This should also prevent you from having to rotate the pieces as much.
  • When heating up the ghee (or fat of your choice), do not let it get hot. Heat it only until it melts and immediately remove it from heat. This will prevent it from re-cooking the beef.
  • For thicker bars, use a 5×7 container (this is what size I used to get the pictured bars) or smaller. For thinner bars, use a 9×9 container or larger.
  • Since ghee softens at room temperature, these bars keep best if left in the fridge and consumed directly out of the fridge.

Looking for a sweeter version of these bars? Try this:

Crunch Bars [with Beef]

A few of my other favorite recipes with a crunch:

Carnivore Fried Chicken Strips

Pork Belly Chips with Honey Mustard Dipping Sauce

Carnivore Baguettes

Carnivore Crunchy Beef Bars

Print Recipe
5 from 3 votes

Carnivore Crunchy Beef Bars

The dehydrated beef gives a crunch like nuts in a candy bar, the ghee holds everything together and gives a lightly sweet flavor, and the salt finishes it off. It all comes together in one delicious bar!
Prep Time5 mins
Cook Time4 hrs 15 mins
Resting Time4 hrs
Total Time8 hrs 20 mins
Food Type: Snack
Cuisine: American
Diet Preference: Carnivore, Egg-Free, Gluten-Free, Keto, Nut-Free, Paleo, Sugar-Free, Zero Carb
Servings: 8 bars
Author: Ashley Rothstein

Equipment

  • Cooking Pot
  • Baking Sheet
  • Tupperware (or container to harden bars in)

Ingredients

  • 2 lbs ground beef
  • 16 tbsp grass-fed ghee (or butter)
  • 1 tsp sea salt

Instructions

  • Cook the ground beef on the stove-top until done. Don't add any fat while cooking.
  • Once the ground beef is done, drain out all of the fat.
  • Transfer the cooked ground beef to a plate. Pat the beef dry with a towel to soak up as much of the remaining fat as you can.
  • Transfer the ground beef to a baking sheet. Spread the pieces out in as thin of a layer as possible to promote even cooking.
  • Dehydrate the ground beef in the oven at 200 degrees for 3-4 hours. You may have to rotate the pieces while cooking. I usually swirl everything around with a fork every 30 min or so or when I remember. Pieces should be hard and crunchy when done. I typically keep an eye on mine at about the 2.5-hour mark.
  • Once the beef is fully dehydrated, remove the beef pieces and let them cool.
  • Heat up the ghee (or your fat of choice) on low-medium heat until melted. As soon as it melts, remove it from heat. Do not let the fat get too hot to prevent it from re-cooking the beef when mixed together.
  • Pour the beef pieces into the container you will be using. I used a 5x7 container to get the thick bars pictured in the recipe. If you prefer thinner bars, use a bigger container.
  • Pour the melted fat and sea salt (ASHLEYR for 15% off) into the container with the beef and mix evenly.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Store the mixture in the fridge for 4+ hours so it hardens into bars. I usually make mine in the evening and leave them overnight so when I wake up, they're ready to go.
  • Savor and enjoy!

Notes

Note: Store in the fridge for up to 5 days. Since ghee softens at room temperature, these are best consumed directly out of the fridge (or shortly after being removed from the fridge).

What I used for this recipe:

A few of my other favorite recipes with a crunch:

Carnivore Fried Chicken Strips

Pork Belly Chips with Honey Mustard Dipping Sauce

Carnivore Baguettes

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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14 Comments

  1. Alex Kosmas
    May 17, 2021 / 6:45 pm

    5 stars
    A must do and have!! I love this recipe so much I make it about once a week and always have them in my fridge. I add a little thyme and/rosemary when browning the meat. These are perfect “grab and go” snack.

    • Lanna
      May 19, 2021 / 4:37 am

      5 stars
      This is my favorite snack! Crunchy, salty and satisfyingly sweet when I need a treat, it’s like a candy bar to me (bcz I drizzle honey over top) so much yum!

  2. Lanna
    May 19, 2021 / 4:29 am

    This is my favorite snack! It takes awhile to make but worth the efforts! It’s crunchy and satisfying like a candy bar bcz I drizzle a bit of honey on top!

  3. Lanna
    May 19, 2021 / 4:29 am

    5 stars
    This is my favorite snack! It takes awhile to make but worth the efforts! It’s crunchy and satisfying like a candy bar (bcz I drizzle a bit of honey on top! ) so much yum!

  4. Jessica
    October 14, 2021 / 2:03 pm

    Do you eat these cold?

    • Ashley Rothstein
      Author
      October 17, 2021 / 1:39 pm

      Yes. If they get too hot, they could melt.

  5. Peter
    July 10, 2022 / 9:06 am

    How much of each ingredient do you use?

    • Ashley Rothstein
      Author
      July 10, 2022 / 5:44 pm

      If you scroll down to the bottom of the page, you’ll see the amounts for all ingredients listed in the recipe card.

  6. Dena
    August 25, 2022 / 6:18 pm

    Does the meat get crunchy and dry enough to grind into a powder?

  7. Jackie
    September 3, 2022 / 8:30 pm

    I’m so excited to try this. Do you think I could reserve the beef fat from the cooking and mix it in with the ghee? Thinking i could make sure to cook down the drippings to ensure any residual moisture cooked out.

    • Ashley Rothstein
      Author
      September 12, 2022 / 9:20 pm

      I don’t see why that wouldn’t work as long as all of the moisture is cooked out and you’re adding just the fat.

    • Jan P
      October 8, 2022 / 5:00 pm

      Thats what I was thinking too! I’m going to use salted good butter instead of ghee and omit the extra salt. My question is, can the meat be dried in a dehydrator instead of the oven?

      • Ashley Rothstein
        Author
        October 11, 2022 / 6:05 pm

        Yep! I have never used one, so I don’t have instructions for a dehydrator. But it will work fine. Just make sure the meat is fully dehydrated.

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