All five Cookbooks by Carrie Brown are now available as physical books, and digital books in pdf format (readable on any device, including Kindle).

For everyone wanting to feel fantastic without giving up taste, improve their health dramatically, and lose body-fat, these cookbooks are crammed with delicious, nutritious, health-boosting recipes that will help in your quest for improved wellness and increased fat-loss while keeping your taste buds insanely happy.

 

Developed for people who are following any of the following lifestyles:

 

Banting  |  Bulletproof  |  Clean Eating  |   KETO  |  LCHF   |  Low Carb  |  Paleo  |  Paleo+dairy  |  Primal  |  SANE  |  Vegetarian  |  Wheat Belly  |  Whole30  |  WildDiet

 

Dairy-free (with slight modification)  |  Diabetic  |  Egg-free (with slight modification)  |  Gluten-free  |  Grain-free  |  Soy-free  |  Sugar-free  |  Weight-loss

 

Just hit each image to get full details on the scrumptiousness contained in each one and order the format you love the most.

 

 

The KETO Ice Cream Scoop The KETO Crockpot Cookbook | Carrie Brown

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

101 KETO Beverages Cookbook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

THANK YOU so much for your purchases!

 

As well as the incredible value you will find in the pages of these Cookbooks, your purchase also helps keep this website – with all the free info and additional free recipes – up and running without the need for subscription fees, charges, marketing or ads.

 

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Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Vanessa - Hi, Carrie,

    I bought the soup cookbook and am loving it. It’s the easiest way to start the day off right with lots of veggies without getting chilled. The Carrot & Celery Seed soup is one of my favorites.

    Last night I made the Ginger Carrot (etc) soup. I am not sure we have ground ginger, so I substituted fresh ginger, which I already had handy. The soup tasted a bit strange and I’m not sure whether to blame the vegetable broth concentrate I used (the instructions are in Chinese, so I had to guess at the proportions) or the fresh ginger. Does it really make a big difference to use ground ginger instead of fresh?

    Thanks!ReplyCancel

  • Jessica Durham - Carrie
    I love listening to you and Brian on your podcast! And I just ordered your Icecream and crock pot books!
    ReplyCancel

  • Tamara Elliott - I just finished listening to the podcast on sweeteners. Could you guys give your feedback on monkfruit? I love it and am looking for thoughts on this relatively new to me sweetener.

    Thanks,

    TamaraReplyCancel

  • steve bollinger - Carrie, Why dont you break down the macros in your smarter ice cream ebook?ReplyCancel

  • Meran - Hi! Just bought your keto ice cream book. Looks good except for all the guar gum. I have a terrible reaction to guar. Can I substitute a different gum for it?ReplyCancel

  • Cristi - I just bought the Keto crockpot book and I am so so excited! I think this will be a life changer for me and my family. Thank you!ReplyCancel

  • Pualani Wagner - Just ordered your book can’t wait…ReplyCancel

  • Patti - I am thinking of buying the soup book, but don’t eat beef or sweeteners. Are there enough recipes that don’t include these ingredients left?ReplyCancel

    • carrie - HI Patti – yes! There are no sweeteners in the Soup Book and plenty of non-beef recipes! You’ll find loads of useful recipes. Hope that helps!ReplyCancel

  • willow - hi carrie

    made the sour cream blueberry scones last night and it was slightly disastrous. i have no kitchen scale, so didn’t know how to weigh out the almond flour in grams or ounces, so i used volume measurements and used about 2 cups. came out with a crazily wet dough, so ended up adding another 1 or 1-1/2 cups (didn’t measure, just kept pouring until it wasn’t wet pudding anymore). i also subbed vegan butter and also a problem?

    they taste all right, but came out flat and very spongey. like spongey, lumpy pancakes. any chance you can give the almond flour measurement in cups (not grams or ounces) and also advise on what to do if subbing vegan butter and vegan sour cream?

    i know you hate subbing stuff, i am sorry! and you are awesome!ReplyCancel

    • carrie - Oh dear, Willow. I am so sad to hear about your disaster. Measurements are super-important when baking. Baking is science and if you are not exact you will get unfortunate results like you experienced. There is no cup equivalent for weights of dry ingredients, and if you use cups for measuring dry ingredients you will always struggle to get good results because volume measures are highly inaccurate.

      Also, I am afraid I have never used vegan butter or sour cream, so can’t comment on that. Sorry I can’t be more helpful on this one :-( Love to you!ReplyCancel

      • willow - thank you for the empathy, i guess i need to buy a kitchen scale to avoid future disasters. will do! love back at you! :)ReplyCancel

  • Tracy Pfeiffer - Hi Carrie, have you tested your ice creams with different sweeteners? I can’t have xylitol in my house because I did almost kill my dog and the vet bill was $1800. He seeks it out, boohoo. Let me know if you have. Thank you so much! TracyReplyCancel

    • carrie - I am working on more subs now. None I have tried so far work.ReplyCancel

      • Roger Skildum - We have the same problem, have 4 dogs in the house and xylitol is not an option in our home even if we do not let the dogs eat people food.ReplyCancel

10-4 Good Buddy!

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut the other week – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! I’ll format and pretty them up later, but for now just wanted to start getting them to you.

Now Yogi was all worried about his photos – and wondered if I would remake the dishes and shoot them all fancy. Oh heck no! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

So this is Yogi’s unabridged, unedited recipe in all it’s glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

 

 

WHAT YOU NEED

  • 1 TBSP of onion powder
  • 1 TBSP of ground black pepper
  • lb pre-cooked pork belly, cut into bite size chunks
  • 1 lb package of breakfast sausage
  • 1/3 white onion cut into thin slices
  • 2 TBSP of fresh chopped garlic
  • 1 head of green cabbage, cored and shredded
  • 1 leek, chopped
  • 1 TBSP of Lakanto Maple Flavored Syrup or equivalent
  • 1 TBSP of apple cider vinegar

 

WHAT YOU DO

  1. Mix dry seasoning together, incorporate well.
  2. Sprinkle a couple pinches over the chopped pork belly
  3. Place the pork belly in a hot skillet and brown each side giving a little crispiness. Remove from skillet and set aside.
  4. Place sausage in skillet, brown and and crumble it.  Remove and set aside.
  5. Place onion and fresh garlic into skillet and cook until onion just starts to become translucent.
  6. Add cabbage to the skillet with the the onion and garlic, mix to incorporate.  Add in the rest of the spice mixture. Cook on medium high for about ten to twelve minutes, using the spatula to mix every few minutes or so.
  7. Return meat to the mixture, mix it in well, add the Lakanto and vinegar, then stir to incorporate and coat everything.
  8. Let cook for about two or three minutes without touching.

 

Serve topped with fried eggs, a side of avocado or just eat plain. Hit it with a good hot sauce for a good sweet sour and spicy flavor. You can substitute the pork belly for some bacon for a different flavor.

Easy breakfast or blinner (breakfast for dinner!).

 

 

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  • SandyP - Oh my goodness, this looks so good. I am going to try this and I would never have thought to add the Lakanto Maple flavored syrup to a cabbage dish … but the sausage, well — heck yeah! Thanks Yogi and Carrie!ReplyCancel

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Using this link special link will not only get you the huge discount, but it will contribute a few pennies to Mr. McHenry’s cat food fund, and he thanks you enormously. Because Keto Kitty food is not cheap.

 

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If you have not seen the remarkable things can happen when you are armed with your DNA file, take a look at my recent talk: KetoCon Talk 2018

 

I highly encourage you to take this opportunity to dig deeper into your genes and find out what is causing any health issues you may be experiencing.

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Tracy - This test doesn’t include the health history, only ancesteral. At least that is how i read the website infoReplyCancel

    • carrie - You don’t need the health reports. The 23andMe health reports are not useful for things like detailed genetic analysis. You just need the DNA file. Then you run it through another website.ReplyCancel

When you’re looking for an easy, hearty, tasty one-pan meal that the whole family will scarf down, look no further than this super-simple bowl of Montana Hash!  I love a one-pan dinner on a busy weeknight, but if you prefer to have your meat with a side you can always leave the riced cauliflower out, cook it separately and pile your delicious meat hash on top of the cauliflower.  Those of you with non-KETO family members who are still used to more traditional meals, serving the cauliflower on the side might help them make the transition.

If you’re looking to add some more fat, just double the amount of cheese you grate over the finished dish.  You can also vary the fat content by altering the type of ground beef that you buy, or using ground lamb, ground pork, or even ground duck in it’s place.  Ground duck! It’s a thing! I found it at Whole Foods one afternoon while I was rummaging around for inspiration in the frozen deli section. My excitement knew no bounds! There’ll be duck recipes coming. Because duck is awesome!

In the meantime, just use your favorite ground meat in this – you’ll enjoy it whatever you use.  You’ll also enjoy it warmed up the next day, It’s fully portable and reheat-able for a quick and easy meal on the go.  It’s also a great recipe to batch-make and freeze in portions for whipping out and reheating on those nights you just really don’t have time to cook.

If you still like the idea of having something on the side, like I often do, a big heap of fresh green salad leaves would work well here. Simple hot alternatives would be sauteed shredded cabbage, or some well-rinsed and drained shirataki noodles. If you go that route, be sure to check the package for ingredients.  Many brands include things you really don’t want to eat, like potato starch. Miracle noodles are my favorite brand.

But really, the beauty of this dish for me is that it’s all in one pan, and cooked together in a jiffy. Let us know how you like your Montana Hash!

 

Montana Hash

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  30 mins    |   Total time:  35 mins   |   Serves: 4

What You Need

  • 1 TBSP avocado oil or coconut oil
  • 4 cloves fresh garlic, crushed
  • 3 ½ oz. / 100g onion, finely chopped
  • 3 oz. / 85g green pepper, finely chopped
  • 1 lb. / 450g ground beef (minced beef)
  • 10 oz. / 280g riced cauliflower
  • 2 tsp. Dijon mustard
  • 2 tsp. sea salt
  • Ground black pepper
  • 2 TBSP tomato paste
  • 1 cup / 8 fl oz. beef stock
  • ⅓ cup / 3 fl oz. heavy cream
  • 2 oz. / 55g Cheddar cheese, grated

What You Do

  1. Heat the avocado or coconut oil over medium heat, add the crushed garlic, chopped onion and green pepper and sauté for 5 minutes until softened.
  2. Add the ground beef and sauté for a further 5 minutes until it is no longer pink, breaking up the meat into very small pieces with a spatula as it cooks.
  3. Add the riced cauliflower, mustard, salt, pepper, tomato paste, beef stock, and cream, bring to a boil, reduce heat and simmer for 20 minutes.
  4. Sprinkle grated cheese on top and serve.

 

Top Recipe Tips

  • Use white or yellow onions for the lowest carb count. Red and sweet onions are higher in carbs.
  • Rice your own cauliflower by separating the florets from a whole head, placing them in a food processor and pulsing until they resemble breadcrumbs.
  • Use red or yellow pepper instead of green pepper if they are more available or cheaper!
  • Use ground pork, lamb, or duck if you prefer.
  • FOR DAIRY-FREE: replace the heavy cream with thick coconut milk and then omit the cheese.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • karen mangiacotti - Hello Carrie,

    I am Karen Mangiacotti and my husband and I produce a 2ketodudes show called Keto Families.

    We would love to interview you to talk about family meals and traditions and explore some new ways to bring healthy choices to your family.

    We can do a phone call interview at your convenience.

    Thank you so much for considering.ReplyCancel

Hello.

I am pretty sure you want exactly zero narrative on this one.  I can hear the chant from here:  “SHOW ME THE CHOCOLATE PUDDING!!”

Don’t care for avocados? This recipe is for you. Love chocolate? This recipe is for you. Mint Chocolate Pudding: all the goodness of avocados, none of the taste or texture. Because chocolate, chocolate, chocolate.

Mint Chocolate Pudding

If you love chocolate and think life must be over because you chose to go keto, this will make your knees weak, your heart thump and your mouth happier than a 3 year old in a mud puddle.

Mint Chocolate Pudding

One of the {very, very many} things that is awesome about chocolate is that it can mask the flavor of lots of other foods. In this case, unless you knew ahead of time that there was avocado in this glorious pudding, you’d never know there was avocado in it. So you get all. the. goodness. of avocado in a completely different form. And, as they say, variety is the spice of life. And if you don’t usually eat avocados because you don’t care for them, you can now join the avocado partay.

This is also a fantastic way to use up avocados if you know you won’t be able to eat them all before they are past their best.

This Mint Chocolate Pudding is super simple to make, however, I should caution that it is also hard to make simply because the mixture is so thick it takes a bit of work to get it all mixed together well. Persevere! ‘Tis well worth the few minutes of effort!

Get your uber-healthy chocolate fix right here!

 

Mint Chocolate Pudding

Author: Carrie Brown | Prep time:  10 mins   |   Total time:  10 mins  |  Serves: 2 – 4

What You Need

 

What You Do

  1. Blend avocado flesh and thick coconut milk in a blender until smooth.
  2. Add cocoa powder, salt, peppermint extract and Xylitol to the blend and blend on high.
  3. NOTE: You will need to stop the blender and stir the ingredients regularly as this is very thick and hard work for even a Vitamix!
  4. Spoon into glasses or dishes and refrigerate for at least 30 minutes until chilled.
  5. Sprinkle with cocoa nibs and serve.

 

Top Recipe Tips

  • Use different flavors instead of mint to change it up. Cherry, orange, or coffee are some great options. You will almost certainly need to double the amount of extract if you use something other than mint. Start as per the recipe, taste, and then add more as needed.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

Mint Chocolate Pudding

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Susie - That sounds amazing!!!ReplyCancel

  • Carole - This looks amazing! I have been trying to make some of you’re sane recipes but the cup conversion is throwing me off. I’m Scottish and we don’t normally work with cups’ as such! I looked up the conversion online and I found 1 cup equals 8oz or 235grams? Would this be right that for the recipe you would add 235g cocoa powder? This seems a lot!!!ReplyCancel

    • carrie - Carol – so sorry about that – I should remember better life before “cups”! I will weigh it tonight and see how accurate it is. Then I’ll go back and clarify where necessary the other recipes. However, you may want to get yourself a set of American cups, since for some recipes where exactness is not vital, cups can be super fast. I was raised on pounds and ounces, got converted to grams, then moved to the US and got cups. I’m still confused!ReplyCancel

  • Carole - That’s a good idea, ill definitely do that! I tried to make a paelo recipe of chocolate and coconut brownies and I don’t think the measurements were right! I will be investing in a set of American cups ASAP as your recipes are amazing! Thanks for all your motivation and making it a more realistic lifestyle!!ReplyCancel

  • Rob - Cups are a measure of volume not weight so converting them to millilitres is probably more accurate:
    http://www.metric-conversions.org/volume/cups-to-milliliters.htmReplyCancel

    • carrie - Yes! Cups are problematic when it comes to conversions. For baking, when recipes need to be exact I always weigh. For recipes like this one where relative quantities are not critical, it use cups. I need to write a seperate post on the whole oz / g / cup conversion thing. Liquids measured in cups are accurate, dry stuff is not, since as Rob rightly points out, cups are volume not weight. I will add a weight of cocoa powder to the recipe!ReplyCancel

  • Sharon - Carole – definitely get some measuring cups, Amazon sell them. I had so many disasters following American recipes before I bought my cups! This recipe sounds delicious. I’ve made chocolate pudding with avocado before but haven’t added coconut cream. Carrie, in the UK coconut cream comes in tetra packs – mine are 250ml. Could you please let us know what 1/2 can is.ReplyCancel

  • Ally BIshop - Great recipe — I look forward to trying it!

    But 11 tbsp of xylitol seems like a lot (not to mention, the stuff ain’t cheap!) Is there a reason why it’s that much? I usually do about 2 when I make a pudding with avocados, but I’m wondering if the cream is what thows it off, or the mint?

    Just curious, as I don’t want to screw up the recipe when I make it. :)ReplyCancel

    • carrie - It is the cocoa powder – there is a lot of it. Pure cocoa powder is very bitter. Start with 5 and work your way up, I ended up with 11. You can also use equivalent in Stevia if you want, but it won’t taste as good. Let me know where you end up! I buy Xylitol in bulk online – it is MUCH cheaper that way.ReplyCancel

  • Ally Bishop - Ha! I knew there had to be a reason. I don’t add as much cocoa…but I’m going to add more. Thanks!ReplyCancel

    • carrie - You can add more or less cocoa, but will have to add more or less sweetener to compensate. Ratios are not critical in this one.ReplyCancel

  • carrie - Carole – I weighed a cup of cocoa powder and it is 140g. I strongly recommend you get yourself a set of cups :-) Where I use an actually weight in a recipe though, weigh, because it means is needs to be accurate. Hope that helps!ReplyCancel

  • allisol - Carrie, I had some issues with this recipe, maybe you can help. I didn’t actually get to make it b/c I couldn’t find all the ingredients. My questions:

    1. What is coconut CREAM? I found canned coconut milk (in several varities – lite, unsweetened, sweetened, etc) but no cream.

    2. I could not find cocoa nibs. I know these are more of a garnish but I like a crunch so I probably would have added more.

    I looked at two different stores for these things, one of which was somewhat of a specialty / health food type store.

    Any suggestions? I’m dying to make this. I even have the peppermint extract from a very inSANE brownie recipe. Would love to save it’s little soul.ReplyCancel

  • carrie - Allisol – I got mine at Trader Joe’s – can’t tell whereabouts in the world you are. Coconut cream comes in a can and is thick. When you open the can it has usually seperated out into liquid and solid, so you have to dump it out and mix it up before you use it. If you can’t find it in a regular store I would try the Asian section or an Asian store.
    Cocoa nibs are springing up all over so I am surprised and disappointed you couldn’t find them. I order mine (I use Valrhona – the best) online from http://www.worldwidechocolate.com/shop_valrhona_cocoa_nibs.html but you should be able to find them locally. Hope that helps! If not, email me.ReplyCancel

  • ALLISOL - OK, thanks, Carrie. I’m in Gilbert, AZ. Plenty of options here. I’ll head to my TJ’s sometime soon and see if I can find these things. With all the Halloween candy around, I’m going to need some pudding…ReplyCancel

  • carrie - Yes! WE. NEED. PUDDING.ReplyCancel

  • Krista - Hi Carrie- Great recipe. Quick question – where did you buy the coconut cream and cocoa nibs? (We live in Redmond :))ReplyCancel

    • carrie - I used Trader Joe’s Coconut Cream. I get my cocoa nibs online…if you can’t find them in Trader Joe’s (I can’t remember if I”ve seen them there or not) PCC has them for sure. Hoep that helps!ReplyCancel

  • Tracy - So, xylitol and stevia are sane approved? (Stevia wasn’t on the list of 15). I have had issues with sorbitol in the past, with xylitol being a “natural” sugar alcohol, I am wondering if I will have the same issues.ReplyCancel

    • carrie - Hi Tracy – yes! Jonathan prefers to use Stevia, but I prefer to use Xylitol because of it’s baking characteristics. Xylitol is not a sugar alcohol in the same way as sorbitol, so you should not experience any issues. However, a few people experience slight bowl issues initially which go away on continued use. I have never had any issues with it and it is the most like sugar that I have found. Hope that helps! Most people also find that their tolerance for sweetness generally decreases the longer they eat SANE. SOme things now seem unbearably sweet to me. This is a good thing! Good luck!ReplyCancel

  • Deborah Medley - Love the idea of chocolate pudding!! Do you think it will be ok to omit the peppermint? Not to keen on peppermint :)ReplyCancel

  • Julie - Hello – very excited to have found your blog. Have been doing ssos since April but had run out of ideas. I want to try this pudding! Do you have a brand of xylitol that you recommend? Does it matter? Bought the ingredients tonight for the cauliflower leek soup, but TJ’s didn’t have xylitol. Thanks!ReplyCancel

    • carrie - Hi Julie – welcome! I use Xyla because it’s made from birch trees instead of corn. I order it in bulk (55lb bags!) because it’s much cheaper, plus I don’t run out every five minutes :-) PCC have it for sure if you are not ready for bulk. Can’t remember where else I’ve seen it. I rarely go in the middle of grocery stores :-) I love that soup!!ReplyCancel

  • Julie - woah! 55 lbs! What else do you use it for? I can’t even imagine where I would put that :). Thanks so much for the quick reply! I’ll try PCC. I’m curious to know where you buy online.
    Thanks.ReplyCancel

    • carrie - :-)) Bear in mind that I am developing recipes, so I might use 8 times as much to get to the final recipe that works. Plus, it’s not going to spoil. I keep the sack in the garage and refill a jar in my kitchen. I use it for everything that requires sweetening. I got my stash from here: http://www.naturalsweetenerstore.comReplyCancel

  • Julie - Ah, makes sense. I guess i do have 3 huge tubs of protein powder taking up a whole shelf in my pantry :) I’m looking forward to trying Xyla. I made some “ice cream” last night with coconut milk/cocoa/sugar that I bet would be even better (and certainly more SANE) with the Xylitol.
    I was reading up on it – sounds like it has fewer calories and a lower glycemic index than sugar. Glad to hear it can be incorporated in to a SANE diet. Curious to know more about how/why it works.
    I’m also planning to make your little egg cups this week :)
    Thanks so much Carrie!ReplyCancel

    • carrie - Let me know how you like the Egg Cups, Julie. I am addicted to them! They have become my all-meal, all-purpose food :-) PS. I am working on SANE ice cream.ReplyCancel

  • Christy - Which coconut cream do you use? My grocer carries it, but it’s loaded with sugar.ReplyCancel

    • carrie - Hi Christy – I use Trader Joe’s – it’s just coconut, no sugar added. Obviously, coconut cream with sugar in would make it inSANE, so great job on reading the label!! It’s a shame we have too, but those manufacturers can be so sneaky!ReplyCancel

  • Julie - Wow! Just made this. It is mind blowingly good. Holy cow. I only had 1 good avocado, but it seemed to work ok. Hard to believe it is sane. Would make a great frosting (maybe the result of the single avocado?). Made the egg cups and the green smoothie this weekend too. The smoothie was tasty but too rich for me. The egg cups will be a staple in our house for sure. So easy and tasty! Thanks Carrie!ReplyCancel

    • carrie - Who knew spinach would ever be described as “too rich”? I love it!ReplyCancel

  • Julie - haha – true! It was more like a pudding for me than a smoothie. Maybe the coconut milk? It was the coconut milk + the avocado that got me. Looking forward to the next smoothie recipe!ReplyCancel

  • carrie - Julie, use water instead of coconut milk and see if that is more “smoothie” for you.ReplyCancel

  • Julie - Oh -good idea – thanks! I make my green smoothies with kale, greek yogurt, protein powder, pineapple, mango, and lemon, and I might just have that one hard wired into my brain since I have it most mornings. It’s about a cup of fruit to ~4 cups of kale. It would be good to have an alternative, so I will definitely try this one again.ReplyCancel

  • carrie - I might just have to try yours! ;-)ReplyCancel

  • Doug - This chocolate pudding was a huge hit at our recent Christmas dinner. People had no idea what was inside until we told them. Fantastic.

    One surprise, though: After cooling the pudding for a couple of hours in the fridge, the coconut cream seemed to separate a bit, such that there was a cream-colored, waxy-looking halo around the edge of the pudding. Perhaps it didn’t mix enough, or cooled too long?ReplyCancel

    • carrie - Doug – not sure about the halo effect. I made a big batch and had it in the ‘fridge for several days to test stability and I did not experience that. I would start with mixing for longer next time and see if that helps. Glad you loved it, and duped the guests!ReplyCancel

  • Wenona - Hi. Glad to see your great recipes. About the coconut milk vs. coconut cream, I can see where the confusion would be. I’ve bought coconut milk (full fat) in a can from Walmart, put in the fridge and it separates out with the bulk being firm and I used this to whip up a mousse using an electric mixer. The brand that I like is Golden Star, only ingredients are coconut milk and water. I’d say it’s pretty difficult to tell the difference between the chocolate coconut mousse and chocolate mousse made with dairy cream when you add enough chocolate to cover coconut taste.ReplyCancel

  • Lee Marshall - Just made this and wow (nice job Carrie)! I reduced the sugar a little so you really get the “dark chocolate” experience, and used less advocado (1/2 large), which is why I think mine’s ended up looking a little darker than the photo’s here. Will use more next time I think…

    Overall, very impressed with this!

    For anyone that’s interested I used Monk Fruit (luo han guo) extract as a sweetener. This has just started appearing in my local supermarket branded as Norbu Sweetener (http://norbusweetener.com.au/). It (apparently) doesn’t have the bitter after taste of Stevia and (again apparently) is excellent for baking and doesn’t have the bowel effects that Xylitol can have. Can’t personally comment on this, just the marketing hype I’ve read…

    Anyone know the fat content of this one? I know they’re all good fats, but curious as could be quite rich calorically speaking?ReplyCancel

  • Lisa In My Pocket - ARE YOU ADDICTED TO CHOCOLATE? | Lisa In My Pocket - […] to make a tasty chocolate pudding using avocado, cocoa powder and a couple of other ingredients. CLICK HERE for one of my fav recipes from The Smarter Science of Slim […]ReplyCancel

  • Jill - Is Coconut Cream the same as Coconut Cream Concentrate? Can you use Raw Cacao instead of Cocoa? Not sure if there is a difference. Thanks!ReplyCancel

    • carrie - Jill – hard to tell without seeing it :-( What brand is it? Raw cacao is cocoa powder – just make sure it is unsweetened. Hope that helps!ReplyCancel

  • kate - just made this , YUM, used 7 tbsp. xylitol and didn’t use peppermint as just wanted chocolate taste, I have frozen some to see what happens as too much for one person next time will cut recipe in halfReplyCancel

    • carrie - HI Kate – glad you loved it! It will keep for several days in the ‘fridge, so I wouldn’t worry too much about freezing it.ReplyCancel

  • kate - when I made this I didn’t use the full amount of avocado ( 8oz as opposed to 13oz )as I didn’t have it and it has solidified in the fridge to a sort of fudge consistency still yummy though, so I chopped up almonds and pecans quite finely mixed into chocolate cream rolled up balls and dipped in coconut so when I want something I just grab 2 of these and yum, now I have a container of sane nut and coconut balls
    will try recipe again with correct amounts next time but this is a winner for meReplyCancel

  • - Serena Marie, RD dot com - […] Plus, I had the chance to try out a recipe I have been eye’in for quite some time: Minty Chocolate Pudding  made with AVOCADO!! Its hard to imagine that its even more delicious than it looks! Look at how […]ReplyCancel

  • Alvin - Another hit from Carrie. This is so tasty! I spilled the peppermint so it was a tad too minty. I also use powdered xylitol so it may have been a bit much. Can’t wait to make it again!ReplyCancel

  • Allison Carter - I just made this-oh my goodness-I think I can survive chocolate cravings now!ReplyCancel

  • aly - I made it for the first time yesterday. It is amazing! Best pudding I’ve had.ReplyCancel

  • Leek and Mushroom Quiche Cups » Carrie Brown | Life in the SANE lane - […] be set with one scrumptiously *SANE lunch to get you through the grizzliest of afternoons.  Add a little cup of this and you’ll be so happy you’ll wonder how – or why – you ever forced one […]ReplyCancel

  • Cindy E. - Oh my! Everyone must try this pudding. I was craving some pudding but recently realized I have milk sensitivity. This recipe is the bomb!!! Its better than regular pudding. I used vanilla instead of mint since hubbys not fond of chocolate mint combo.
    Something I think you’ll find funny. I went online and ordered organic undutched cocoa powder and know I would be making a lot of things with chocolate. Found a great source for it and realized I could purchase more than twice as much powder for only a little bit more after doing the math for shipping. Will the quantity was listed in kilos. Oh yes I bought s kilo not knowing how much it was or the high volume. I was shocked when it arrived. My friends love me. The cocoa sourceReplyCancel

10-4 Good Buddy!

Yogi Parker – KETO Trucker Extraordinaire – who I had the absolute pleasure of having dinner with while he was delivering a huge old truck load of goodies to Connecticut the other week – has so much cooking-in-a-truck goodness to share that we’ve teamed up to bring his recipes right to your device of choice!

Whether you’re living in a truck, a tiny home, or a regular house, you can benefit from these amazing, innovative recipes! I’ll format and pretty them up later, but for now just wanted to start getting them to you.

Now Yogi was all worried about his photos – and wondered if I would remake the dishes and shoot them all fancy. Oh heck no! Yogi’s pictures are proof that all of this gourmet goodness happened IN A TRUCK!

So this is Yogi’s unabridged, unedited recipe in all it’s glory! You can join Yogi and I in the Keto Kitchen Facebook Group, or over on Patreon. Come hang!

 

 

WHAT YOU NEED

  • I lb fresh tomatillos (washed and quartered)
  • 1 lb chorizo sliced into bite sized pieces (the kind that is in natural casing and has the consistency of salami)
  • 1 lb pork cubed (shoulder or butt)
  • 1/2 lb avocado peeled and pitted
  • 1/2 lb of chopped celery
  • I/4 lb chopped white onion
  • 1 bulb of garlic, rough chopped
  • 1/4 lb Anaheim Chiles (seeded and chopped)
  • 1 cup chicken bone broth
  • 1/4 cup chopped cilantro
  • 1/8 cup of lime juice
  • 1 stick of butter
  • 2 bay leaves
  • Two TBSP of whole coriander
  • 1 TBSP of ground mustard
  • 1 TBSP konjac flour / glucomannan powder
  • 1 tsp of dried oregano
  • Sea salt and ground black pepper

 

WHAT YOU DO

  1. Set Instant Pot on sauté mode, and lightly brown pork and chorizo but do not cook thoroughly.
  2. Remove from heat and set aside.
  3. Put butter in pot, add a couple tablespoons of lime juice and de-glaze.
  4. Add garlic, onion, pepper and celery and sauté until slightly translucent.
  5. Add tomatillos, coriander, oregano, mustard powder salt, pepper.
  6. Sprinkle in konjac flour while stirring mixture.
  7. Add in bone broth.
  8. Put lid on Instant Pot and set meat/stew mode for twenty minutes.
  9. Add in avocado, remaining lime juice.
  10. Use stick blender and purée until smooth, then add meat, bay leaf, cilantro, and set on slow cook for four hours.

Serve with Mexican crema or sour cream swirled in, some grated Cotija and or queso fresco cheese grated on top. You can garnish with fresh cilantro, green onion, add a fried or hard boiled egg on top. Some pork rinds can be used like crackers for some crunch.

 

Want delicious uber-healthy recipes? Check out my Cookbooks!