Keto Beef Bone Broth
Elevate your wellness routine with this nutrient-packed Keto Beef Bone Broth, a comforting and flavorful elixir ideal for keto and low-carb lifestyles. Crafted from rich beef bones like knuckles, joints, and marrow, this slow-simmered broth delivers a powerhouse of collagen, minerals, and depth of flavor. Enhanced with aromatic ingredients such as garlic, onion, bay leaves, and whole peppercorns, this broth is gently cooked for 24 hours to ensure maximum nutrient extraction and a velvety texture. Apple cider vinegar is included to boost the nutrient release, while optional skimming creates a clear, refined finish. Perfect as a warm sipping drink, an immunity-supporting meal base, or a serene addition to your daily routine, this Keto Beef Bone Broth is a classic yet versatile recipe worth adding to your culinary repertoire. Make it ahead and store it to enjoy anytime!
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Recipe Information
Ingredients
- 4 pounds beef bones (knuckles, joints, and marrow bones)
- 2 tablespoons apple cider vinegar
- 16 cups water
- 1 large onion, quartered
- 1 medium carrot, cut into large chunks
- 2 celery stalks, cut into large pieces
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 1 teaspoon salt
Instructions
Place the beef bones in a large stockpot or slow cooker.
Pour 2 tablespoons of apple cider vinegar over the bones. This helps draw out nutrients from the bones.
Add 16 cups of water to the pot, ensuring the bones are fully submerged.
Let the bones and vinegar sit for about 30 minutes at room temperature.
After soaking, add the quartered onion, carrot chunks, celery pieces, smashed garlic cloves, bay leaves, peppercorns, and salt to the pot.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low.
Skim off any foam or impurities that rise to the top during the first hour of cooking. This will help keep the broth clear.
Cover the pot partially with a lid, leaving a small opening for steam to escape, and let it simmer on low for at least 24 hours. If using a slow cooker, set it on low for 24 hours.
Check occasionally to ensure bones remain covered with water; add more hot water as needed.
After 24 hours, remove the pot from heat and let it cool slightly.
Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or another pot, discarding the solids.
Season the strained broth to taste with additional salt if desired.
Allow the broth to cool to room temperature, then refrigerate. Once chilled, a layer of fat will form on top; skim this off for a clearer broth or leave for added richness.
Store the broth in airtight containers in the fridge for up to a week or freeze for longer storage.
Nutrition Facts
Calories |
4711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.0 g | 467% | |
| Saturated Fat | 145.5 g | 728% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.1 g | ||
| Protein | 314.0 g | 628% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1355 mg | 104% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4025 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
