Schweinshaxe – Bavarian Slow Cooked Pork Knuckle

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Schweinshaxe – Bavarian Slow Cooked Pork Knuckle is my pork porn coming to life!

When you have a craving and it fills a keto lifestyle I say embrace it!  I was in the mood for some kind of roasted huge piece of pork and I decided to take on the Schweinshaxe!

Can I just say that the beer gravy in this recipe I would have a go at drowning in!  I know I wouldn’t because I would most certainly drink my way out.  It is that good.

The pork is super succulent and tastes amazing and the juniper berries take it to a whole other level.

When purchasing your pork hocks ask for the rear as they are the meatiest part.

I hope you love the recipe and share your results.  This is one of my new favourite recipes and it will be cooked a few times yet until I move onto a new favourite.

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Mad Creations Pork Knuckle


Mad Creations schweinshaxe Slow Braised Pork Knuckle

Schweinshaxe - Braised Slow Cooked Keto Pork Knuckle

All kinds of goodness going on in this meal
4.91 from 33 votes!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Course: Breakfast Lunch or Dinner
Cuisine: Bavarian, Keto
Recipe Category: Low Carb
Calories: 375kcal
Author: Megan Ellam
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Servings: 6 people
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  • 2 medium onions sliced into batons
  • 2 Big Head beer
  • 850 ml water
  • 2 tsp juniper berries optional
  • 1 bay leaf
  • 1 whole lemon cut in half
  • 1 whole bulb garlic halved
  • 2 pork knuckles these are the hocks of the pig. Not smoked but raw and rear hocks preferred for meaty deliciousness
  • olive oil
  • salt
  • 1/2 tsp xanthan

Sprouts and Bacon Cooked Kraut

  • 100 g butter
  • 400 g brussel sprouts
  • 300 g cabbage
  • 4 bacon rashers
  • 1 pinch salt
  • 1 tsp cracked pepper

Beer Gravy


    • Add all the knuckle ingredients to a Dutch oven or slow cooker. Top with knuckles and cook until tender. I cooked for 3 hours at 150℃. Remove from oven if using oven.
    • Turn oven up to 220℃
    • Score pork skin (without going all the way through) drizzle with oil and rub in a generous amount of salt.
    • Remove knuckles very gently from gravy and place on a baking paper lined baking tray and return to oven. Cook 10-15 minutes or longer until you have crispy skin. Do not leave unattended. Mine took 16 minutes.
    • Remove juniper berries and lemon and discard. Remove garlic from Dutch oven. Squeeze garlic into small bowl and reserve.
    • Into the gravy add brussel sprouts, cabbage, bacon. Cover with lid and return to oven for 10 minutes, add 50g butter and cook further 5 minutes. Remove cabbage, Brussel sprouts and bacon. Add xanthan gum to gravy over medium to low heat and whisk until you have a gravy consistency. (add more xanthan by half tsps if needed)
    • Serve all together with kraut and garlic puree. Ours would serve 4-6 serves per 2 hocks.


    Schweinshaxe is suitable for slow cooking, baking in a low oven or pressure cooking.
    One knuckle can serve two people.
    Order the pork knuckle through your local butcher. It is often a very cheap cut of pork, but often has to be ordered.

    Your Own Notes


    Serving: 1serve | Calories: 375kcal | Carbohydrates: 9g | Protein: 14g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 301mg | Potassium: 426mg | Fiber: 4g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 77.7mg | Calcium: 68mg | Iron: 1.7mg | Net Carbs: 5g
    Tried this recipe?Mention @meganellam or tag #madcreations!

    Mad Creations Pork Knuckle with Kraut

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    • Suzanne M says:

      Looks delicious. If the recipe would feed 4 -6 is this something that can can be frozen for another couple of meals if there are only two of you?

    • Steve says:

      5 stars
      I ended up with a nice tasting piece of pork but without the crispy skin I associate with Schweinhaxe.

      I didn’t bother with gravy as the liquid was too full of fat.

      I added caraway as a seasoning (based on memories)

    • Michelle Buckland says:

      I am wanting to make this today but I have a 2kg bone in pork leg, would that work and would I need to adjust the time? Thanks

    • Helen J says:

      4 stars
      I loved the succulent meat from the pork knuckle and the crispy crackle after baking it and finishing it in the oven. The sauce was an usual one (but tasty), but it had a bitter lemon taste to it. I love lemon in food and will also often squeeze it over my meals. I’m thinking that perhaps the skin gave off the bitter taste? Maybe I will just stir through some lemon juice at the end next time?

    • Keith Thomas says:

      5 stars
      So delicious! I finished our knuckle in the air fryer so we could cook the veggies in the oven – all delicious – yummy

      • Megan Mad Creations Hub says:

        Awesome. I created this recipe so long ago and it needs a bit of finessing to bring it up to speed but happy to hear you enjoyed it.

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