You’ll love this easy keto bone broth recipe made in the slow cooker. It’s the perfect way to warm up from the inside out! Enjoy it as a snack or hot beverage. It’s also a great for making homemade soups.
Since going low-carb, I’m more conscious of making nutritious choices. So I’ve been incorporating healthier meals and snacks that still leave me feeling satisfied.
One of my favorite ways to satisfy hunger between meals is sipping on homemade broth. That’s why I’m sharing this super easy keto bone broth recipe made in the slow cooker.
How is it different from stock?
The main difference between bone broth and normal stock is that bone broth requires long cooking times. It’s made by simmering animal bones for 12-24 hours which releases the nutrients in the bones to form a gelatin.
Ways to enjoy keto bone broth
I normally sip on a hot cup of bone broth straight out of a mug. But, it can also be used as a base for keto soups to help deliver incredible flavor while also being low-carb.
Making this beef bone broth recipe is a perfect way to keep me satisfied during the cooler month in New England! And, it’s a fantastic low carb snack to have available to avoid those sweet temptations.
Homemade broth is easy to take along to work as well. I just put it in the container for my lunch crock pot and let it simmer at my desk!
This keto bone broth recipe only requires a few ingredients. With just a few pounds of mixed grass-fed beef bones, and roughly chopped vegetables, you are well on your way.
You may be wondering where you can buy grass-fed beef bones. Just ask the meat counter of any market that sells grass-fed beef. Some Whole Foods Market stores also carry them in the frozen section.
How to make bone broth keto
It’s best to make the broth in your crock pot. That way, it can slow cook on your counter for hours without worry.
Just follow these simple steps to make this easy slow cooked broth.
- Roast the bones by putting them in a baking dish and allowing to cook in the oven for an hour at 400°F.
- Cut up your vegetables while the bones are roasting.
- Place the prepped ingredients in the crock pot and cover completely with water.
- Start with the slow cooker on high.
- Switch the setting to low once a high simmer is reached.
- Slow cook on low for 12-48 hours.
That’s all you need to do to make bone broth from scratch!
Although the prep time to make homemade beef bone broth is minimal, the waiting and hands off time is up to 24 hours.
Since I’m busy working during the week, I like to make up a batch on the weekend. I’ll get it started on Saturday and then finish it up on Sunday. If I have more time, I’ll start on a Friday evening to get the whole 48 hours.
What if you don’t have time to wait or can’t find high quality beef bones? I recommend using Kettle & Fire bone broth instead.
I love that Kettle & Fire uses grass-fed bones and organic ingredients. Plus, their bone broth is shelf stable so I can stock up my pantry!
When I do have the time, I make a big batch of this bone broth and am thankful for every sip!
I encourage you to try it out and spend the time slowly simmering this savory broth.You’ll see how satisfying and nourishing a steaming cup can be.
Recipes for bone broth
- Keto Vegetable Soup can be made easily on the stove top or quickly in the Instant Pot.
- Shiratake Noodle Soup is an excellent keto alternative for ramen soup.
- Chicken Kale Soup is a filling soup that’s made creamy without dairy. It’s not only low-carb but Whole30 and AIP Paleo friendly too.
- Atkins Beef Stew has everything you love without the high carb potatoes. Those have been replaced with radishes instead.
- Keto Hamburger Soup uses pumpkin to create a hearty stew that’s loaded with flavor.
Savory Beef Bone Broth
Want an satisfying low-carb winter snack? Try this savory beef bone broth to warm you up from the inside out!
Recipe Video (Click on Image to Play)
- 3-4 lbs of mixed beef bones (oxtail knuckles, neckbones and/or short ribs)
- 2 medium carrots coarsely chopped
- 3 celery stalks coarsely chopped
- 2 medium onions coarsely chopped
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
Preheat oven to 400 F and place mixed beef bones on a roasting pan in a single layer. Evenly coat with olive oil.
Roast for the bones for 30 minutes and then flip and roast another 30 minutes.
Put the roasted bones, vegetables, bay leaf and vinegar in a large crock pot or soup pot.
Cover completely with water and bring to a high simmer.
Reduce the heat to low and let simmer for 12-24 hours. Add water as needed to keep all the ingredients submerged.
When the broth is a dark rich brown remove from heat and discard the bones, vegetables and bay leaf and strain through a wire strainer or cheesecloth.
Cool to room temperature. Pour into jars and let cool in the refrigerator for at least 1 hour.
When you are ready to serve, heat to the desired temperature.
There is negligible carbs added from the vegetables since they are strained out. Carrots can be left out and more celery added if desired. Herbs and seasonings can be added to taste.
Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Fiber: 0g
Net Carbs: 1 g | % Carbs: 6.3 % | % Protein: 37.5 % | % Fat: 56.3 %
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: November 16, 2016… Last Updated: May 1, 2020