Name: Slow Cooker Keto Bone Broth Recipe
Prep time: 10 min
Cook time: 10 h
Total time: 10 h 10 min
Cuisine: American
Ingredients: 2 carrots, peeled; 2 celery stalks; 1 medium onion, cut in half; 1 parsnip, cut in half; 3-4 cloves garlic; 1 bay leaf; 3-4 lbs beef bones; 2 Tablespoons apple cider vinegar; 1 teaspoon salt (adjust to taste); Water (enough to just cover ingredients)

Description

This Slow Cooker Keto Bone Broth recipe offers a nourishing and flavorful broth made by simmering beef bones and fresh vegetables for 8-10 hours. Packed with nutrients and healthy fats, this broth is perfect for keto diets and can be enjoyed as a warm beverage or used as a base for soups and stews. The slow cooking process extracts maximum collagen and minerals, resulting in a rich, gelatinous broth.

Ingredients

Scale

Vegetables

2 carrots, peeled
2 celery stalks
1 medium onion, cut in half
1 parsnip, cut in half
3-4 cloves garlic
1 bay leaf

Protein & Broth Base

3-4 lbs beef bones

Seasonings & Liquids

2 Tablespoons apple cider vinegar
1 teaspoon salt (adjust to taste)
Water (enough to just cover ingredients)

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Instructions

Prepare Ingredients: Place the beef bones, peeled carrots, celery stalks, halved onion, halved parsnip, garlic cloves, and bay leaf in the slow cooker.
Add Vinegar and Water: Pour 2 tablespoons of apple cider vinegar over the ingredients to help extract minerals from the bones. Add enough water to just cover all ingredients.
Season: Add 1 teaspoon of salt, or adjust to taste, into the mixture before cooking.
Cook: Set the slow cooker to low heat and cook the broth for 8-10 hours, preferably 10 hours to maximize nutrient extraction. This long slow simmer can be done overnight or while away from home.
Strain the Broth: After cooking, strain the liquid through a fine mesh strainer or cheesecloth into a large container to remove solids.
Cool and Remove Fat: Refrigerate the broth overnight. Once cooled, a layer of fat will form on top. Skim off most of the fat using a spoon and discard it. The remaining broth should be gelatinous and flavorful.
Store Properly: Keep the bone broth refrigerated for up to one week or freeze it for up to 4 months for longer storage.

Notes

Using apple cider vinegar is key for drawing minerals out of the bones into the broth.
Slow cooking on low heat for at least 8 hours is essential for a rich and nutritious broth.
Removing excess fat after cooling improves the broth’s flavor and reduces calorie content.
Freeze broth in ice cube trays or small containers for easy portioning.
You can use a mix of marrow and knuckle bones for the best collagen content.