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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

Ingredients

  • 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

Instructions

  • 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.

Notes

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