How to Make Keto Bone Broth with Anti-Inflammatory Herbs and Spices
Bone Broth has become an essential recipe in many kitchens. I have shared different ways of making bone broth with you, but I have not yet made a Keto bone broth, which many of you have requested.
So today, I thought I would share a bone broth recipe that is perfect for those who follow the Keto Diet. Plus, this version has added anti-inflammatory herbs and spices for extra benefits to help those following any diet!
Using a Fat Separator
In my video, I talk about how you can refrigerate your bone broth to have the fat congeal at the top. You can also use the Fat Separator device. It’s a handy way to quickly separate the fat from your bone broth when you decant it into your storage containers. Watch my How to Make Turkey Bone Broth in the Slow Cooker video to see how easy it is to use a Fat Separator.
Best Vegetables for Keto
While you’re planning for your bone broth, be sure to watch my Best Vegetables for Keto video to pick the optimal ingredients for your broth.
More Bone Broth Recipes
After you’ve learned how to make bone broth for Keto, learn about the different ways to make bone broth, discover the different types of bone broth, and get printable recipes so you can create your own traditional foods cookbook.
- How to Make Rich and Gelatinous Beef Bone Broth – Bone Broth Recipe
- How to Make Roast Chicken Bone Broth for Pennies a Jar
- Turkey Bone Broth in a Mealthy MultiPot Pressure Cooker
- Bone Broth FAQs – Frequently Asked Questions About Homemade Bone Broth
- Best Bones for Making Beef Bone Broth
- Gelatinous Bone Broth – Why It Is Important
- How to Make Perpetual Beef Bone Broth – Reuse Beef Bones for Endless Broth
- Fish Bone Broth Recipe – Iodine Rich for Good Thyroid Health
- How to Make Pork Bone Broth in a Slow Cooker
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How to Make Keto Bone Broth with Anti-Inflammatory Herbs and Spices
- 5 pounds Beef bones a mix of marrow bones, neck bones, and oxtails
- 1/4 cup Apple cider vinegar or 1 cup wine or fortified wine, if allowed on diet
- 6 leaves Romaine lettuce chopped
- 1 bunch Green onions chopped
- 4 stalks Celery chopped
- 1 cup Dried shitake mushrooms
- Fresh herbs small handful; if using dried, start with no more than a teaspoon.
- 1 cup Fresh ginger chopped; if organic, leave unpeeled otherwise peel.
- 1 cup Fresh turmeric* chopped; if organic, leave unpeeled otherwise peel.
- 1 tablespoon Whole black peppercorns
- 1 Bay leaf
- Filtered water
- Place marrow bones in a 10-quart** slow cooker and cover with filtered water. Add vinegar. Allow marrow bones to soak in acidulated water for 1 hour.
- Place the oxtails and neck bones on a baking sheet and roast in the oven at 425°F until well browned, 45 minutes to 1 hour.
- Once the oxtails and neck bones are browned, add them to the slow cooker. Deglaze the baking sheet with filtered water and add it to the slow cooker.
- Turn the slow cooker to high and bring the water up to a boil. As soon as it comes to a boil, turn the slow down to "keep warm". When it comes down to the "keep warm" temperature, it should register 180°F. (You can check this by inserting a cooking thermometer into the liquid.) This is the perfect temperature at which to make bone broth. If you are doing this on the stove top in a stock pot, turn the heat down to the lowest setting.
- Skim any foam that floats to the top of the liquid.
- To the slow cooker, add all of the remaining ingredients. Add additional water to cover.
- Place the lid on to the slow cooker and simmer on the “keep warm” setting for 12 hours.
- After 12 hours, turn off the heat and remove the bones and all the other ingredients from the broth. Do not discard the bones. They can be used to make a second batch of bone broth. If you are not going to make a new batch of bone broth immediately, the bones can be wrapped well and refrigerated for 2-3 days or frozen for 2-3 months.
- Strain the broth through a lined colander or strainer (you can line it with cheesecloth or a flour sack towel) into a bowl. Refrigerate. The next day, the fat that has risen to the top of the bowl and solidified may be removed and saved to use for frying. The broth should be quite gelatinous and can be gently warmed on the stove top and consumed as a beverage or used as a base for soups, sauces, or gravies.
- The broth will stay fresh refrigerated for 2-3 days or 2-3 months if frozen. If the solidified fat is left intact on top of the refrigerated broth, it can create somewhat of an airtight seal and will keep the broth fresh for about one week.
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Favorite Bone Broth Making Supplies:
- 8-Quart Duo Plus Instant Pot
- 16-Quart Stock Pot
- 8-Quart Stock Pot
- 7-Quart Slow Cooker
- 8-Quart Slow Cooker
- 10-Quart Slow Cooker
- Fat Separator
- Stainless Steel Strainer
- Flour Sack Towels
- Half Gallon Glass Jars
- Wide Mouth Plastic Storage Lids
- Two Cup Glass Storage Jars with Lids
- One Cup Glass Storage Jars with Lids
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.