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marrow butter

Marrow Butter (Dairy Free, Keto)

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 22
  • Total Time: 27 minutes


A super nutrient dense option for cooking fat. Perfect for those with dairy allergies.



  • 4 pounds marrow bones, cut in half long way
  • 2 tablespoons avocado oil
  • 2 teaspoons fine salt
  • 4 sprigs rosemary
  • 5 cloves garlic
  • 1/4 cup bacon fat or lard


  1. Pre-heat oven to 400F.
  2. Line your bones up on a sheet pan and sprinkle with salt and drizzle with oil.
  3. Arrange the rosemary and garlic over the bones. Roast for 20 minutes until the marrow, is softened.
  4. Remove the bones from the oven, let them cool so you may handle them.
  5. Use a spoon to scoop you the marrow into the bowl of your blender.
  6. Add the rosemary and garlic too.
  7. Blend on medium speed while you add in the bacon fat or lard.
  8. Blend until smooth. Use a spatula to transfer the smooth marrow mix to silicone trays, ice cube tray or tupper ware and set in the fridge to harden.
  9. I like the cubes because I can pop one out when needed. Use it like you would herbed butter for cooking!