Flavored with vinegar, ginger, and garlic, this low carb keto soy sauce substitution is packed with flavor so you can still eat soy sauce on a keto diet (or any diet) but without any negative effects of soy! This recipe is allergen-free and contains no sugar, soy, or wheat.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 16 tablespoons
1.5 cups bone broth
2 teaspoons apple cider vinegar
1 teaspoon maple extract or other liquid keto sweetener to taste
1/8 teaspoon ginger powder
1/16 teaspoon garlic powder
1/16 teaspoon onion powder
1/16 teaspoon salt
Add all ingredients, except salt, to a saucepan and bring to a simmer over medium heat.
Maintain this for about 15 minutes, until the liquid has reduced by a third.
Season with salt.
Transfer to a bottle or jar with a tight-fitting lid. Store in the refrigerator for up to 1 week. Shake well before using.
Since this is bone broth based, you may see it gel after being in the fridge. Bring the homemade soy sauce to room temperature before serving and stir well to recombine the flavors.
This collagen-rich, super meaty Easy Keto Carnivore Beef Stew is slow-cooked in a crockpot. It pops with flavor from low-carb vegetables and herbs. The best part is that this stew is a deeply nourishing meal for any day of the week, freezer friendly and takes minimal prep work to put together.
With few simple modifications, it is quickly transformed into a carnivore stew, perfect for those interested in zero-fiber carnivore diet recipes.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6 servings
2 pounds beef marrow bones
2 pounds chuck roast cubed
2 tbsp tallow or other cooking oil
6 cups bone broth
8 ounce mushrooms quartered
2 cups cauliflower chopped
1 large carrot chopped
1 large onion chopped
4 cloves garlic minced
2 tsp dried thyme
2 tsp salt
1 tsp ground black pepper
Turn the slow cooker on low and place the marrow bones in the center of the insert.
Cube the roast. Heat tallow in a large skillet over high heat. Arrange the meat in a single layer and sear evenly on all sides. Cook in batches if needed. Once cooked, add to the pot.
Rinse and chop all vegetables. Gather the herbs. Place everything all in the pot on top of the meat.
Pour broth over it all. Season with salt and pepper.
Cover and cook on low for 6-8 hours.
Use what you have on hand, this recipe is very forgiving! Do you have other vegetables in your fridge that need to get used up? Add them in. Chop the broccoli, zucchini, or cabbage and add to the pot. Parsley, oregano, or rosemary may also be added or substituted.
Mind your water line, if you add in a significant amount of extra vegetables, you may need to add more broth or water too.
Adapt this recipe for a carnivore diet by simplifying the ingredient list to marrow bones, stew meat, tallow, bone broth, and salt. Decrease the broth to 4 cups. Cook on low. Check after 6 hours.
Serve as a warm breakfast or enjoy cold leftovers for lunch – this cheesy low-carb keto breakfast lasagna is great for the whole family!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
9 whole eggs
1 tablespoon salt
1 teaspoon ground black pepper
1 pound chicken sausage
1/2 cup heavy cream
1/2 cup bone broth
1 medium zucchini (3/4 of a pound)
2 cups mozzarella cheese shredded
Preheat the oven to 350 degrees F.
Whisk the eggs with salt and pepper. Warm a bit of butter in a skillet and scramble the eggs. Remove from heat and set aside.
In the same skillet, brown the sausage. Once it is cooked, add the cream and broth to the pan. Simmer together with the sausage for 5 to 10 minutes, until the liquid reduces a bit.
Spiralize or julienne the zucchini, go for long, broad pieces.
In an 8 by 8-inch baking dish, spoon a layer of sausage and liquid to the bottom of the dish. Arrange half the slices of zucchini across in one direction. Divide the scrambled eggs in half and spread over the first layer of zucchini. Top this layer with 1 cup shredded cheese.
Repeat the layers again. Sausage with creamy broth, zucchini, egg, and cheese. Press down on the layers to flatten. My dish was almost overflowing but the volume greatly reduces as the lasagna bakes.
Bake for 40 minutes until the cheese is golden and bubbly. Slice and serve warm. Save leftovers in the fridge. Serve cold for lunch.