Looking for a satisfying low carb winter snack? Try this savory beef bone broth recipe to warm you up from the inside out!
It’s winter again and the holiday season is near. I love the winter festivities, but they are far from being low carb.
Now that I’m more conscious of making nutritious choices, I incorporate healthier meals and snacks that still leave me feeling satisfied.
That’s why I figured it’s the perfect time to share with you my beef bone broth recipe.
The main difference between bone broth and normal stock is that bone broth requires long cooking times.
By simmering animal bones for 12-24 hours, it releases the nutrients in the bones to form a gelatin.
The gelatin from beef bones contains amino acids and antioxidants.
I normally sip on a hot cup of bone broth straight out of a mug.
But, it can also be used as a base for recipes to help deliver incredible flavor while also being low-carb.
Making this beef bone broth recipe is a perfect way to keep me satisfied during the cold winter months and holiday season!
And, it’s a fantastic keto snack to have available to avoid those sweet temptations.
Homemade broth is easy to take along to work as well. I just put it in the container for my lunch crock pot and let it simmer at my desk!
You may be wondering where you can buy grass-fed beef bones. Just ask the meat counter of any market that sells grass-fed beef.
And, some Whole Foods carry them in the frozen section.
Bone broth really only requires a few ingredients.
With just a few pounds of mixed grass-fed beef bones, and roughly chopped vegetables, you are well on your way to a savory beef bone broth.
You will need to roast the bones before using. Simply put them in a baking dish and roast them for an hour at 400°F.
It’s best to make the broth in your crock pot. That way, it can slow cook on your counter for hours without worry.
Since I’m busy working during the week, I like to make up a batch on the weekend.
I’ll get it started on Saturday and then finish it up on Sunday.
When you are ready to make the broth, you’ll cut up your vegetables while the bones are roasting.
Then, simply place everything in the crock pot and cover completely with water.
The cooking starts with the slow cooker on high. Once a high simmer is reached, the setting is turned to low.
You want the broth to slow cook on low for 12-48 hours.
I typically start the broth on a Saturday morning and stop the cooking on Sunday evening.
If I have more time, I’ll start on a Friday evening to get the whole 48 hours.
Although the prep time to make homemade beef bone broth is minimal, the waiting and hands off time is up to 24 hours.
So, if you don’t have that kind of time (and who does around the holidays?), I recommend my favorite brand of bone broth: Kettle & Fire.
I love that Kettle & Fire uses grass-fed bones and organic ingredients. Plus, their bone broth is shelf stable so I can stock up my pantry!
When I do have the time I make a big batch of this bone broth and am thankful for every sip!
I encourage you to try it out and spend the time slowly simmering this savory broth.
You’ll see how satisfying and nourishing a steaming cup can be during the winter.
Savory Keto Beef Bone Broth Recipe
Savory Beef Bone Broth
- 3-4 lbs of mixed beef bones (oxtail knuckles, neckbones and/or short ribs)
- 2 medium carrots coarsely chopped
- 3 celery stalks coarsely chopped
- 2 medium onions coarsely chopped
- 1 tablespoon of olive oil
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- Preheat oven to 400 F and place mixed beef bones on a roasting pan in a single layer. Evenly coat with olive oil.
- Roast for the bones for 30 minutes and then flip and roast another 30 minutes.
- Put the roasted bones, vegetables, bay leaf and vinegar in a large crock pot or soup pot.
- Cover completely with water and bring to a high simmer.
- Reduce the heat to low and let simmer for 12-24 hours. Add water as needed to keep all the ingredients submerged.
- When the broth is a dark rich brown remove from heat and discard the bones, vegetables and bay leaf and strain through a wire strainer or cheesecloth.
- Cool to room temperature. Pour into jars and let cool in the refrigerator for at least 1 hour.
- When you are ready to serve, heat to the desired temperature.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.