Module 7 · Soups
Golden Bone Broth
Golden Bone Broth is a keto dish with 2 g net carbs, 9 g protein and 5 g fat per serving (90 kcal). It serves 6 and takes 12 hours 20 minutes in total.
The quiet backbone of the keto kitchen: a deep, savoury broth you sip by the mug or build every soup on. Slow, forgiving, and almost free to make.
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Allergens in this Ketogeni recipe: cereals containing gluten, soybeans, celery. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 20 min · Total time: 12 h 20 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 2 g |
| Protein | 9 g |
| Fat | 5 g |
| Energy | 90 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1.5 kg organic beef or chicken bones (a mix of marrow and knuckle is ideal)
- 2 tbsp organic apple cider vinegar
- 1 piece organic onion, halved (skin on for colour)
- 2 stalk organic celery, roughly chopped
- 4 piece organic garlic cloves, smashed
- 2 piece bay leaves
- 1 tsp black peppercorns
- 3.5 litre filtered water
- 1 tsp fine sea salt
- 1 handful organic parsley stalks
Step-by-step method
- Heat the oven to 220 C (425 F). Roast the bones on a tray for 30 minutes until deep golden; this is where the colour and flavour come from.
- Tip the bones into a large stockpot with any roasting juices. Add the vinegar, onion, celery, garlic, bay and peppercorns, then cover with the water. Add the salt.
- Bring slowly to a bare simmer, then skim off any grey foam that rises in the first 20 minutes.
- Simmer very gently, barely bubbling, for 12 hours (or 6–8 if short on time). Top up with hot water if the bones ever peek out.
- Add the parsley stalks for the last 20 minutes.
- Strain through a fine sieve into jars or a clean pot. Taste and salt properly; it should taste rich and savoury, not watery.
- Cool, then chill. The fat sets on top as a seal; lift it off to use for cooking, or stir it back in for a richer sip.
Chef’s tips
- A splash of vinegar at the start makes a real difference to body and minerals.
- Keep it at a whisper of a simmer: a hard boil makes the broth cloudy.
- Salt at the END, after it has reduced, so you don't over-season.
Variations
- Asian: add a thumb of ginger, a stick of lemongrass and a splash of tamari.
- Herby: finish with thyme and rosemary for a roast-dinner flavour.
- Pressure cooker: 2 hours on high instead of 12 on the stove.
Storage
Keeps 5 days in the fridge, or freeze in portions for 3 months. A mug of salted broth is the classic keto electrolyte top-up.
Questions and answers
How many net carbs are in Golden Bone Broth?
One serving has 2 g net carbohydrates, 9 g protein and 5 g fat (90 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Golden Bone Broth ahead, store or freeze it?
Keeps 5 days in the fridge, or freeze in portions for 3 months. A mug of salted broth is the classic keto electrolyte top-up.
Which allergens are in Golden Bone Broth?
It contains cereals containing gluten, soy and celery, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Can I vary Golden Bone Broth?
Yes. Asian: add a thumb of ginger, a stick of lemongrass and a splash of tamari. Herby: finish with thyme and rosemary for a roast-dinner flavour. Pressure cooker: 2 hours on high instead of 12 on the stove.