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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I look forward to having you join me in my Texas Hill Country Kitchen!
Love,Mary ♥
How to Make Keto Bone Broth with Anti-Inflammatory Herbs and Spices
Ingredients
- 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
Instructions
- 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.
Video
Notes
Shop for items used in this blog post or video
- Visit Mary's Nest Amazon Shop
-
Visit my Shopping Guide page
Learn where I buy my Beef Bones, Wild-Caught Fish, Sprouted Grains, and more...and learn about Special Discounts for Mary's Nest visitors, including from US Wellness Meats, Vital Choice, Masontops, and Breadsmart.
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
***
*A Note About Affiliates: My videos, video descriptions, and blog posts may contain affiliate links to various products. As an Amazon Associate I earn from qualifying purchases. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.
**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.
Ah! What a timely post. I’ve been reading about keto diet in the last few weeks. Thanks for sharing this great info. Page bookmarked.
Hi Xuhi, So glad you liked the video!! Love, Mary
Great article, Everything explained very well, I wonder how much time do you have done the Keto diet?
Thanks for such an amzing post.
Hi Weva, I don’t follow an exclusive Keto diet, I just incorporate some of the recipes into my regular diet because they go hand in hand with a traditional foods way of eating. Love, Mary
I didn’t see you instructions for tumeric powder so I googled how to sub powder for fresh it said 1 cup fresh would be 1/3 cup of powder, so I added 1/3 cup. Did I mess up will it be ok?
Hi Alisa,
Thank you so much for your comment. I think it will be OK since turmeric doesn’t have a very strong taste. However, if it is too strong, you can always dilute your broth. Hope this helps.
Love, Mary
So glad I found you. I’ve wanted to my own kraut for a long time. Now I want all your recipes. Thank you,so much.
Thank you so much for your comment and I am so happy to hear that you want to make kraut! Have you seen my playlist all about making different fermented vegetables? You can look through it here: https://www.youtube.com/playlist?list=PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos.
BTW – Do you enjoy making other traditional foods? I have a playlist of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch the VIDEOS here:https://www.youtube.com/watch?v=qCWcFsG-Np0&list=PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Also, I wanted to let you know that if you are also interested in making bone broth, I buy my bones from US Wellness Meats. Be sure to go to the “shopping guide” on my webpage where I have a special link and 15% off discount code for US Wellness Meats: https://marysnest.com/shopping-guide/
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: https://www.youtube.com/playlist?list=PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon – and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: https://www.youtube.com/playlist?list=PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Oh…And here is my 2020 Channel Update for everything I have planned for this year: https://youtu.be/qjOJh8Cb_-k
Oh…one more thing…Do you know about our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods:
https://www.facebook.com/groups/171869080205145/?source_id=210509998974645
Please let me know if you have any questions. I’m so happy to help! And I’m so glad we’re on this Traditional Foods Journey together!!
Thank you again for writing to me!
Love, Mary