Ketogenic Bone Broth

Bone broth is an essential aspect of a keto-diet for meat eaters and this recipe is from the brilliant Dr Kellyann Petruccl. It takes care of itself in the slow cooker and provides a low-fat energy boost, not to mention an invaluable source of collagen and digestion-aiding ingredients.

All our recipes are developed or selected by our nutritional therapist Jackie to ensure that they are good for brain and body, especially for those following the Bredesen Protocol for dementia or Alzheimer’s symptoms.

This recipe is:

– low carb

– high fat

– keto-friendly

– satisfying

– quick to prepare, then can be left in the slow cooker all day or night whilst you get on with other things!

We hope you enjoy it!

Ketogenic Bone Broth Recipe

Ketogenic Bone Broth

This gut-friendly broth is made from leftover bones in the slow cooker. The end result is a filling, comforting and tasty soup perfect for keeping you going on cold days.
Prep Time10 mins
Cook Time10 hrs
Total Time10 hrs 10 mins
Servings: 12


  • 2 carrots unpeeled & scrubbed
  • 2 stalks celery chopped, include leaves
  • 1 medium onion roughly chopped
  • 7 cloves garlic peeled & smashed
  • 3.5 pounds grass-fed beef or chicken bones preferably joints & knuckles
  • 2 bay leaves dried
  • 2 tsp salt
  • 2 tbsp apple cider vinegar


  • Place all the vegetables and the garlic, bones, and bay leaves into a slow cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch (about 13 cups).
  • Cook for 8 to 10 hours on low.
  • Use a shallow spoon to carefully skim the film off the top of the broth. Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt as needed.
  • The broth will keep for three days in the fridge and three months in your freezer.


Substitute: Feel free to substitute chicken, fish, or pork bones or to combine them all.