I used to buy Montreal seasoning by the bulk-size shaker… until I actually read the label. Hidden sugars, anti-caking agents I couldn’t pronounce, and inconsistent flavor? No thanks. So I mixed up my own—and not only is it cleaner, it tastes better.
This version hits hard with smoked paprika, garlic, and that signature peppery punch—but keeps it keto with zero hidden carbs. If you’re grilling, searing, or roasting, this blend makes boring meats sing. Bonus? It takes five minutes and keeps for months.
What Makes This Feel Like Real Food
Unlike store-bought blends, this one skips the fillers and mystery starches. It’s smoky, spicy, and herbaceous in all the right ways—without sneaking in carbs. It also clings better to meat thanks to the coarse salt and crushed spices (aka, more crust = more flavor).
Ingredients That Kept It Keto
- 2 tbsp sea salt (30g) – Base layer of flavor, plus helps draw moisture out of the meat for better searing.
- 2 tbsp smoked paprika (14g) – Brings that barbecue depth without sugar. Sweet paprika works too, but it’s less punchy.
- 1 tbsp garlic powder (9g) – Savory, sharp, and essential. Skip fresh garlic—too moist.
- 1 tbsp crushed black pepper (7g) – Adds texture and that unmistakable Montreal-style bite.
- 1 tbsp red pepper flakes (6g) – Brings the heat. Drop it down if you’re spice-sensitive.
- 2 tsp onion powder (4g) – Umami boost. Pairs perfectly with beef.
- 2 tsp ground coriander (4g) – Earthy and lemony; rounds out the flavor.
- 2 tsp dill seed (4g) – The sleeper hit. Gives it that “classic deli spice” vibe.
Net carbs per teaspoon: 0.7g
(Yes, I tracked it—and no, it won’t blow your numbers.)
Keto Swaps That Actually Work
| Swap | Try This | What Changes |
|---|---|---|
| No red pepper heat? | Add smoked chili powder or just skip | Slightly less spicy, still rich |
| No dill seed? | Use dill weed (½ the amount) | Softer flavor, less crunch |
| Want it finer? | Pulse in a spice grinder | Better for rubs, but loses that classic texture |
Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Weird flavor after storage | Old spices went rancid | Use fresh spices, store in airtight container |
| Didn’t stick to meat | Too fine, too soon | Use coarser grind OR let it sit on meat 30+ mins |
| Over-salted steak | Double-dipped the rub | Season once, not before and after grilling |
How I Make It (Step-by-Step)
- Measure all spices into a bowl. (Use weight for max precision—especially if you’re tracking tight macros.)
- Mix well until evenly combined. If using a spice grinder, pulse gently—you want texture, not dust.
- Store in a glass jar or airtight container. Label it—you’ll thank yourself later.
My Go-To Low-Carb Hacks
- I pre-portion this into 1-tablespoon baggies for camping or grilling days.
- Rub it on steaks and let them sit at room temp for 30–60 minutes—the salt starts dry-brining, which locks in juice and flavor.
- I’ve even sprinkled this into scrambled eggs with cheddar for a meaty breakfast vibe. Game changer.
How I Store and Track It
- Shelf life: 6 months if stored airtight, away from heat.
- Tracking tip: I use 1 tsp per 6 oz steak for consistent macros. That’s just 0.7g net carbs—easy to log and won’t mess with ketosis.
- Freezer? No need. This is a dry blend. Just keep it dry, always.
What I Googled Before Making This
Can this blend kick me out of ketosis?
Nope. Unless you’re using ancient garlic powder that’s 50% cornstarch (don’t do that), you’re in the clear. Just track your portion if you’re deep into carb counting.
Can I make it salt-free?
You can, but it loses that Montreal crust magic. You’d need to season meat separately, and honestly, it’s not the same.
Can I use this on veggies?
Absolutely. It’s killer on grilled mushrooms, zucchini, and even cauliflower steaks.
Nutrition Facts
Serving Size: 1 teaspoon
| Nutrient | Amount |
|---|---|
| Calories | 5 kcal |
| Total Fat | 0.2g |
| – Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 400mg |
| Potassium | 10mg |
| Total Carbohydrate | 1.2g |
| – Dietary Fiber | 0.5g |
| – Sugars | 0.1g |
| Net Carbs | 0.7g |
| Protein | 0.3g |
Check out More Recipes:
- Low Carb Keto Italian Dressing (Sugar-Free)
- Low Carb Keto Cheese Sauce Recipe
- Low Carb Keto Caesar Dressing Recipe
Low Carb Keto Montreal Steak Seasoning
Description
Bold, smoky, and totally keto—this Montreal Steak Seasoning brings serious flavor to meats and veggies without hidden carbs or junk.
Ingredients
Instructions
- Mix all ingredients in a bowl until well combined.
- Store in an airtight container in a cool, dry place for up to 6 months.
Notes
- I pre-portion this into 1-tablespoon baggies for camping or grilling days.
- Rub it on steaks and let them sit at room temp for 30–60 minutes—the salt starts dry-brining, which locks in juice and flavor.
- I’ve even sprinkled this into scrambled eggs with cheddar for a meaty breakfast vibe. Game changer.
