Keto Beef Bone Broth

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    8 h 0 min

  • ready time

    ready time

    8 h 15 min

Keto Beef Bone Broth

9 ratings

Some people like coffee in the morning and other people like broth. This bone broth is a great recipe to make on a weekend when you have extra time, but it is a low maintenance item as you can sit-it-and-forget-it and it makes several quarts of broth. All the ingredients go into a large stockpot and then simmered all day to perfection. Divide unused broth into containers to freeze for later use. Feel free to add different herbs than thyme (like rosemary or parsley) and a bay leaf or two.

Please use 5# of beef bones for this recipe. The recipe amount below has been adjusted to reflect accurate macros.

  • Net Carbs

    0.6 g

  • Fiber

    0.4 g

  • Total Carbs

    1 g

  • Protein

    18.5 g

  • Fats

    14.2 g

211 cals

Keto Beef Bone Broth

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Beef neck bones

    Beef neck bones

    2.5 lb

  • Carrots


    2-½ ounce

  • Celery


    3 medium - stalk - 7 1/2" to 8" long

  • Thyme, Fresh

    Thyme, Fresh

    ½ ounce

  • Whole Black Peppercorns by Tone's

    Whole Black Peppercorns by Tone's

    2 tsp

  • Garlic


    3 clove

Recipe Steps

steps 6

8 h 15 min

  • Step 1

    Combine all ingredients into an 8-quart stock pot.
    Step 1
  • Step 2

    Fill the stockpot all the way to the top of the pot leaving 2”-3” of headspace.
    Step 2
  • Step 3

    Allow the pot to come to a boil, skim off any foam. Then bring the pot to a simmer and cook this way for 8 hours up to 24 hours. The longer the cook time, the more flavor and nutrients are removed from the bones into the broth. Add water to the pot as the water evaporates to keep it at the same level as when the soup first started. Taste adding salt to your taste.
    Step 3
  • Step 4

    Allow broth to cool in the fridge overnight and then scrape off some of the fat. I like to leave some fat for flavor.
    Step 4
  • Step 5

    Strain well discard any bones. You can save the meat and use it in another recipe.
    Step 5
  • Step 6

    Divide the broth into individual quart sized containers to freeze or portion out for the week.
    Step 6

Comments 24

  • SpectacularArugula717400

    SpectacularArugula717400 a year ago

    From the comments this appears to be a greatly misunderstood recipe, which is unfortunate given that the nutritional value found in bone broth is found almost nowhere else. Salt isn’t listed as an ingredient but it’s essential—about 1/4 teaspoon per cup. Under-salted broth tastes very strange, or even disgusting. I only add salt when I’m ready to serve the broth because I might need unsalted broth for cooking, and also because as the broth boils down things like salt become more concentrated. I highly recommend this book: Nourishing Broth: An Old-Fashioned Remedy for the Modern World.

    • Timi729395

      Timi729395 2 years ago

      The calories are completely wrong, there is about 20 kcal is 200ml beef bone broth, you are not eating any of the ingredients just drinking the broth

      • SuperAvocado223828

        SuperAvocado223828 2 years ago

        This is the worst recipe I’ve ever tried. Dumped the whole thing.

        • SpectacularArugula717400

          SpectacularArugula717400 a year ago

          While it might be an issue with ingredient quality or inadequate cooking time, I’d bet your batch was under salted. It takes a lot of salt to make bone broth—like 1/4 teaspoon per cup. Unfortunately the recipe doesn’t show this clearly. Also, you HAVE to peel your carrots or it will add a powerfully bitter flavor.

        • InCYNerator

          InCYNerator 2 years ago

          Me too

      • mwhk66

        mwhk66 2 years ago

        Nutrition value for the recipe must be wrong, my guess this is only adding all the Cal from the ingredients, but not subtracting the meat, carot, celery...., after straining

        • OutstandingRadish125410

          OutstandingRadish125410 3 years ago

          This whole recipe seems wrong. 5lbs of neckbones and 2.5 ozs of carrot. Why even bother with the carrot and where are you getting over 400 calories for this. You are not trust worthy.

          • Bev

            Bev 3 years ago

            Just checked commercial beef broth content for calories & it displayed 40 calories per cup!

            • tmcookf466

              tmcookf466 3 years ago

              is the calorie count for the whole pot?

              • RemarkableAvocado385819

                RemarkableAvocado385819 3 years ago

                Scroll to the bottom. Based on 100g weight of broth.

            • EmmainKyiv

              EmmainKyiv 3 years ago

              To really get the best out of any bone broth you should add a splash of apple cider vinegar, it helps leach out the collagen. Also when adding salt to taste make sure it’s Himalayan Pink salt or Celtic salt as it has extra magnesium and potassium.

              • D’Arca

                D’Arca 4 years ago

                I made this in my instapot. It’s really good. I had to add more salt tho.

                • EmmainKyiv

                  EmmainKyiv 3 years ago

                  As low and and long as you can manage is ideal!

                • Anonymous

                  Anonymous 4 years ago

                  How long did u cook it for and what pressure?? High or low.

              • Timmosazz

                Timmosazz 4 years ago

                Would I be safe to assume 1/2 cup to be one serving? I don't see what is considered a serving size.

                • Winning@Life

                  Winning@Life 3 years ago

                  A serving size is 3.5 oz, less than half a cup. I see it on the recipe

                • Vie

                  Vie 3 years ago

                  If we drink 6 cups, at 400 calories, we end up with 3600 is that a fast? Something doesn't add up🤷

                • Kwohlgemuth

                  Kwohlgemuth 4 years ago

                  One serving is 1 cup. When fasting, Dr. Fung's recommendation is 6 cups per day.

              • MyBariatricLife

                MyBariatricLife 4 years ago


                • Heidy

                  Heidy 4 years ago

                  Also the protein! Please correct it Admin!!!

              • Snappy

                Snappy 4 years ago

                The calories seem very high. Do they include the meat?

                • cooke13

                  cooke13 4 years ago

                  Love it

                  • DucksGirl

                    DucksGirl 4 years ago

                    I would freeze in ice cube trays to allow more flexibility in serving sizes later. Then store the cubes in ziploc bags. I used to do that with puréed vegetables for my babies. :-)

                    • GorgeousCauliflower135257

                      GorgeousCauliflower135257 2 years ago

                      Who wants to end every other evening with bone broth. Would rather be dead. Would rather a few strawberries or plain yogurt from time to time