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recipe developer . podcast co-host . cookbook author . photographer . mental health warrior . online educator

 

food . travel . life

keto . low carb

 

gluten-free . grain-free . sugar-free

drama-free . dogma-free . mean-free

Keto Cookbooks

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Cranberry Mayonnaise
Jellied Cranberry Sauce (+ VIDEO!)
Chocolate Butter Cups (+ VIDEO!)
Keto and Low Carb Thickeners
Recipe Index: Find the recipe you need here
Liposomal Vitamin C (+ VIDEO!)
Cranberry White Chocolate Slice
Things I Love + Discounts For You
Cranberry Sauce  (+ VIDEO!)
Equipment Guide

Copyright © Carrie Brown 2010-2020, unless otherwise stated. All rights reserved.

Keto Cookbooks by Carrie Brown

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

These Keto Cookbooks by Carrie Brown are 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.


For unsigned physical copies, or digital versions, click on each image below to get full details on the scrumptiousness contained in each one and order the format you love the most.

 



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.

Your support is hugely appreciated!


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  • VanessaHi, 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

    • JudyBoth forms are pretty potent. I would go easy on either one but ginger is also very healthy. It’s good for digestion and nausea. Ginger beer is also very tasty!ReplyCancel

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

  • Tamara ElliottI 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 bollingerCarrie, Why dont you break down the macros in your smarter ice cream ebook?ReplyCancel

  • MeranHi! 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

  • CristiI 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 WagnerJust ordered your book can’t wait…ReplyCancel

  • PattiI 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

    • carrieHI 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

  • willowhi 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

    • carrieOh 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

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

      • John McleodHi,
        I would love to download your recipes, But unable to as I only use Pay pal for all on line orders,I see you have it as a form of such.but when it comes to pay there is no pay pal?ReplyCancel

  • Tracy PfeifferHi 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

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

      • Roger SkildumWe 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

  • LoriCarrie – I heard you on Two Keto Dudes and I want to get your five cookboooks for the price of three. Is there a promo code that I use? I have all five in my cart but no discount. :-( A snow storm is coming and I’m ready to do some Keto cooking!
    Thanks – LoriReplyCancel

  • Embrace! » The Real Carrie Brown[…] eating smarter.  Grab any one  – or all! – of my keto cookbooks crammed with scrumptious recipes.  These are your “how”.  Between them they cover a basic keto day to get you off on […]ReplyCancel

  • Eve McGuire HowardIs there a cookbook that has all your favorites in it? Main dish things and biscuits and bread?ReplyCancel

  • DebraI got your Keto Ice Cream Scoop book. My first go was the Va-va-Voom Vanilla…which turned out absolutely PERFECT! So I am now moving on to a new, more exciting, flavor…can’t wait! My question, if trying to stay in Ketosis, watching calories and carbs, how much ice cream can I eat? Should I limit to weekly, or can I eat daily? (I froze in individual containers, about 6oz each.)

    Thank you!

    DebraReplyCancel

  • John McleodHi,
    I would love to download your recipes, But unable to as I only use Pay pal for all on line orders,I see you have it as a form of such.but when it comes to pay there is no pay pal?ReplyCancel

  • Paul DiNardoI cannot figure out the difference between thick nd thin coconut milk. They all seem to say neither…. I see recipes that call for both.

    Any help? Thanks!! paulReplyCancel

  • Joey WestonHi Carrie, just made the keto ice cream…I got my neighbors hooked on to it too! Absolutely wonderful and guilt free. It has been life changing. Makes me question why I never ate keto years ago.
    ReplyCancel

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  • TraciI bought the set and have just been trying the ice cream recipes. These are the best Keto ice creams I’ve tasted. The guar gum really is the secret ingredient for ice cream that doesn’t turn rock hard in the freezer.  Thank you for your great recipes! You must put many hours into their development.  I might note too that I didn’t have enough avocados for the avocado ice cream (just 2 small one’s), so I added 2 scoops of vegetable smoothie powder and it tastes great.ReplyCancel

  • LynnYours was my first ever subscription to a youtube channel.  Love it!  Also purchased your Ice Cream recipe book, but it may be an earlier version as I don’t think it has sassy goat ice cream.  

    For some reason I can’t comment there, and can’t find your tips and tricks channel to ask that you do a video on using fresh herbs and spices.  I have a problem with washing them, drying them and then chopping them.  They go bad before I ever get a chance to use them.  So, I tend to use dried.  Plus it would be good to understand the flavours that the various herbs and spices add.  Just a suggestion.  Even if you just do how to wash, store and chop would be a big help.I’ve done keto off and on for a couple of years, but don’t consider myself an expert.  I do love your recipes and especially enjoying the videos too that give instructions.  I’m one of those people that eat way too many keto treats, and I need to work on that.  I’ve never done much cooking, so I learn something frome very one of your videos.  I’ve been binging on your youtube videos the past couple of days.  Love when you do them with Dr. Berry.  Also, I think you have a lot of Canadian followers, and many of the products and stores are not available here.  Fox Hill Buns, not.  And I don’t think there is a Trader Joes in the country.  Oh, and I did send a request to join your facebook page. Once I get in there I’m sure I will learn a lot more.Thanks Carrie.  My most favourite thing I’ve made is the peanut butter ice cream. ReplyCancel

  • JerrieHello,Carrie. I heard you doing an interview with 2Krazyketos and want to try making your ice cream recipe soon.ReplyCancel

  • LisaAwesome cook books. Easy to follow. ReplyCancel

  • AllisonIce cream! I bought the Keto ice cream scoop and made the pistachio rose. It’s better than any of the keto ice creams out there. So creamy. Tastes just like the real thing. I used almond milk for the thin coconut milk and greek yoghurt for the creme fraiche. Can’t wait to try more.ReplyCancel

    • carrieAllison – I am so glad you loved it! One of my favorites from the cookbook!ReplyCancel

  • IvaThis design is wicked! You obviously know how to keep a reader entertained.
    Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!)
    Wonderful job. I really loved what you had to
    say, and more than that, how you presented it.
    Too cool!ReplyCancel

  • Norman NeuCarrie

    I have enjoyed your presentations with Jonathan and your cook books.  I have had problems with your ice cream recipes.  They turn out rock hard.  Any suggestions?NormReplyCancel

  • AndreaI bought all your cookbooks but find the teachable app incredibly confusing. Is it possible to download them to iBooks?ReplyCancel

    • carrieYes! All the cookbooks have download links and you can download the pdfs to any device. 

      When you are in the curriculum, click on Access and Download your Digital Cookbook.
      Right at the top of that page it says Download and there is a link directly beneath it.
      Click on that and download it to your device.
      Happy Cooking!
      Love to you,
      Carrie

      ReplyCancel

  • Claudia Martinez de la PeñaHola Carrie!

    Compré el libro the keto Ice cream scoop, está padrísimo pero me gustaria que me ayudes con la cantidad de carbohidratos, grasa, proteina y calorias por porcion. De antemano. graciasReplyCancel

  • RuthSince getting your ice cream book about three years ago I have tried 16 of your recipes and invented 2 variations of my own. I love you! So, so grateful. I do have a question though. Why do you omit eggs from most of your recipes? I was told recently that traditional ice cream recipes use egg custards, and eggs are definitely keto, so I was a bit curious. ReplyCancel

  • RachaelHi!  I am seriously considering joining your Happy Healthy Keto program. Is there a coupon available? Thanks so muchReplyCancel

  • AnnHello:  I purchased 2 of your books, however, I was disappointed to that the nutritional value is not included.  I have to know the number of carbs, fats and proteins in everything.  Is there somewhere I can find the nutritional breakdown for each recipe?  

    Thank you,AnnReplyCancel

  • AnnWhere can you find the nutritional breakdown for all your recipes?  I bought 2 books and was disappointed to see that the nutritional breakdown for each recipe is not included.ReplyCancel

  • Francheska KsenzarskiI just bought Keto for the Holidays book. Where can I locate the calories and carbs for the recipes. None are listed next to each recipe.  This is a deal breaker for me. If I can’t get this information I am sending this back and get my money back. ReplyCancel

  • knowotny@verizon.netHi Carrie! I just yesterday stumbled onto your cookbooks and website. Just made the sheet pan cheesesteak recipe! It was great (even though I had to make a couple of substitutions). Hubby and I both loved it!

    I was going to order your Keto Ice Cream cookbook. However, I noticed that most of your recipes call for using Xylitol. As we have six small dogs in our household, I don’t keep xylitol in my kitchen due to it being deadly to dogs with no antidote. I’m afraid if any a little got spilled, one of the fur kids might lick it up. (Messy cook here, lol!) So, will the ice cream recipes work pretty well with erythritol and/or monk fruit? Those are my go to sweeteners, as well as some stevia. Or, I’m open to other suggestions! Thanks in advance!ReplyCancel

  • GayleWhere can I ask you a question about a recipe ?ReplyCancel

Cranberry Mayonnaise

Wait. Cranberry Mayonnaise?? CRANBERRY MAYONNAISE!! Yep, it’s A Thing and it. is. delicious. Creamy, refreshing, and with a slight tang it will totally upgrade your turkey sandwich experience. It’s not sweet and it’s not tart, it’s a middle ground of awesomeness. Then, when you bite into a piece of cranberry you get an extra hit of cranberry flavor.

This recipe has a higher egg: oil ratio to make a more stable mayonnaise as the addition of cranberry sauce could contribute to it splitting or becoming too thin. And no one wants thin mayo.

Cranberry Mayonnaise | Carrie Brown

My taste-testers were skeptical, but once they tasted it they loved it! Their favorite way of eating it – after turkey sandwiches of course – was to slice an avocado in half, remove the pit and then fill the hole with Cranberry Mayonnaise and eat it all with a spoon. And that’s my new preferred way to eat an avocado now.

If you wait all year for the Turkey and Cranberry Sauce sandwiches (*raises hand*) then this year try switching it up with this fantastic Cranberry Mayonnaise. This might just be your new favorite dressing.


Cranberry Mayonnaise

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  0  |   Total time: 10 mins | 

What You Need

  • 2 eggs
  • 1 tsp. Dijon mustard
  • 2 tsp. lemon juice
  • 1 tsp. white wine vinegar
  • 1 tsp. apple cider vinegar
  • ¼ tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
  • 1 ½ cup / 12 fl oz. avocado oil
  • 12 oz. / 335g Cranberry Sauce (Recipe: https://carriebrown.com/archives/26738)

What You Do

  1. USING A STICK BLENDER: Put the eggs, Dijon mustard, lemon juice, white wine vinegar, apple cider vinegar, and sea salt in the bottom of the jug that came with your stick blender, or a tall mason or similar jar slightly wider than the whisk of the stick blender.
  2. Holding the blender in one hand make sure the bottom of blender is in contact with the bottom of the jar and turn on to mix the ingredients.
  3. With the other hand slowly pour the avocado oil into the jar while the blender is running.
  4. Once all the oil has been added whisk until the ingredients at the bottom turn thick and creamy, then slowly – while the blender is still running – raise the stick blender up the jar.
  5. Blend until all of the mayonnaise is thick and creamy.
  6. Add the Cranberry Sauce to the jar and stir into the mayonnaise until completely mixed.
  7. OPTIONAL: If you want smooth Cranberry Mayonnaise then use the stick blender to blend them together.
  8. Spoon the Cranberry mayonnaise into a mason jar or similar airtight storage container and keep in the fridge.
  9. I highly recommend making it a day ahead and letting it sit overnight or for a day before eating it.
  1. USING A BLENDER: Put the eggs, Dijon mustard, lemon juice, white wine vinegar, apple cider vinegar, and sea salt in the blender jug and blend until mixed.
  2. Remove the middle of the blender lid and with the blender still running very slowly drizzle the oil through the hole in the lid so that it mixes into the other ingredients.
  3. Continue drizzling the oil slowly into the mayonnaise until it is all blended in and the mayonnaise is thick and creamy.
  4. For smooth Cranberry Mayonnaise, turn the blender to low speed and add the Cranberry Sauce, blending until completely mixed.
  5. For chunky Cranberry Mayonnaise, spoon the mayonnaise from the blender into a bowl, add the Cranberry Sauce and mix together well.
  6. Spoon the Cranberry mayonnaise into a mason jar or similar airtight storage container and keep in the fridge.
  7. I highly recommend making it a day ahead and letting it sit overnight or for a day before eating it.

Top Recipe Tips

  • I highly recommend making this the day before you need it to let all the flavors meld together fully.
  • Do not freeze. Well, you can, but you won’t be happy when you defrost it.
  • If this is your first time making mayonnaise, take it super slow and easy.

Helpful Cooking and Recipe Links

Podcast Episodes and YouTube Videos

Keto YouTube Channel | Carrie Brown
The BEST Keto Cookbooks | Carrie Brown



THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

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    Cranberry Thyme Dip

    I give you probably the easiest recipe on earth – and despite that this Cranberry Thyme Dip is freakin’ delicious! Three ingredients + heat + time and you’ll be wowing yourself as well as friends and family.

    Cranberry Thyme Dip | Carrie Brown

    Perfect for your holiday table, a pre-dinner appetizer, or even a welcome new addition to your game day feast, this Cranberry Thyme Dip will surprise and delight. Once it’s made you just need to add the dip transporters of your choice – I am a huge fan of Fox Hill Kitchens Crisps or toasted Bagel Holz – and you’re set.


    Cranberry Thyme Dip

    Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  20  |   Total time: 25 mins

    What You Need

    What You Do

    1. Pre-heat oven to 350 F.
    2. Mash the cranberry sauce in a small bowl and stir in the finely chopped fresh thyme.
    3. Unwrap the brie wheel and carefully slice off the top rind. Take as little off as you can – just enough to reveal the soft inside.
    4. Place the brie wheel in a dish the same size or as close to it as you can get.
    5. Cover a small baking tray with aluminum foil and place the dish with the brie wheel in the center.
    6. Place on the center rack in the oven and bake for 10 minutes until melted.
    7. Remove from the oven and carefully stir the mashed cranberry thyme mixture into the brie wheel. It’ll be gooey and messy and that’s the point.
    8. Return to the oven for a further 10 minutes until the cheese is bubbling.
    9. Remove from the oven, place the dish with the brie on a larger serving dish and surround with dip transporters such as Fox Hill Kitchens Crisps or Croutonz (use code: carrie for a 15% discount!)
    10. You can pop the brie back in the oven to soften again if it isn’t devoured before it cools off.

    Top Recipe Tips

    • If serving a crowd consider a larger 1 lb. / 450g brie wheel and double the other ingredients.

    Helpful Cooking and Recipe Links

    Podcast Episodes and YouTube Videos

    Keto YouTube Channel | Carrie Brown
    The BEST Keto Cookbooks | Carrie Brown



    THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

    There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

    0 comments
    Add a comment...

    Your email is never published or shared. Required fields are marked *

      Bacon Cranberry Melt

      Bacon, cranberry sauce, and ooey-gooey mozzarella cheese between two pieces of Fox Hill Bunz is the all-year round sandwich you didn’t realize was missing from your life. This Bacon Cranberry Melt is destined to be your IT sandwich for the next forever.

      Bacon Cranberry Melt | Carrie Brown

      An entirely keto, entirely delicious choice for the holiday season and beyond, cranberry lovers everywhere can rejoice that their favorite condiment now makes a regular old grilled cheese into something spectacular.

      If you love the holidays for the Turkey and Cranberry Sauce sandwiches (*raises hand*) then this year try switching it up with a warm, gooey Bacon Cranberry Melt. You won’t be disappointed.


      Bacon Cranberry Melt

      Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 3 0mins |  Serves: Use 1 Bunz per person

      What You Need

      What You Do

      1. Cook the bacon to your desired crispness.
      2. Slice the bunz in half and place both halves cut side down on a cutting board. The cut sides will be the outsides of the sandwich.
      3. Spread Cranberry Sauce generously on both halves of the bunz.
      4. Slice the mozzarella and place enough slices on one half to cover the cranberry sauce.
      5. Place cooked bacon slices on top of the mozzarella slices.
      6. Invert the other half of the bunz (cranberry sauce down) onto the bacon slices.
      7. Spread softened butter carefully onto the cut surface of the top bunz.
      8. Watch the video for tips & tricks on cooking a grilled cheese: https://youtu.be/PmyA7xQ3qWI
      9. Carefully flip the sandwich over into a skillet so that the buttered side is on the pan. Flipping quickly will stop the sandwich layers from sliding.
      10. Once the sandwich is in the pan, carefully spread softened butter on the cut surface of the bunz.
      11. Heat the pan over low heat until the bottom bun is golden brown and crispy – about 7 minutes. If your cheese slices are very thick, cover the skillet with a lid or a baking tray to warm the cheese up faster so that the cheese is melted by the time the bunz brown.
      12. Carefully flip the sandwich over to cook the other side. Cover if the cheese needs to melt faster.
      13. Once the second side is browned and crispy, carefully lift out of the skillet onto a cutting board.
      14. Using a serrated knife and a sawing motion cut the sandwich in half and serve.

      Top Recipe Tips

      • Watch the Grilled Cheese video for the cooking technique before you start: https://youtu.be/PmyA7xQ3qWI
      • Spreading cranberry sauce of both halves of the sandwich helps the cheese and bacon to stick to the bunz better and stop the slide when you flip them during cooking.
      • You can use whichever melty cheese you prefer, but mozzarella does very well here.

      Helpful Cooking and Recipe Links

      Podcast Episodes and YouTube Videos

      Keto YouTube Channel | Carrie Brown
      The BEST Keto Cookbooks | Carrie Brown



      THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

      There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

      0 comments
      Add a comment...

      Your email is never published or shared. Required fields are marked *

        Cranberry Walnut Stuffing

        My wildly popular Sausage Pecan Stuffing (Keto for the Holidays Cookbook) is a fantastic option for a keto stuffing that I have on good authority tastes just like Stovetop. But if you’ve a hankering for a stuffing that has bread and a crispy top this Cranberry Walnut Stuffing is the one for you.

        It’s protein-heavy and tastes like the holidays, with a soft inside and crunchy top, and since there are cranberries baked right in you can even sidestep making Cranberry Sauce if you want!

        Cranberry Walnut Stuffing | Carrie Brown

        Thinking about it, if stuffing is your favorite part of the holidays then you use ground turkey instead of chicken, make some Holiday Gravy and you have your whole meal in one dish!

        This Cranberry Walnut Stuffing is a simple recipe which is mostly assembly followed by your oven performing the final magic. You can make it ahead of time, you can freeze it, and it reheats beautifully. So if you don’t want to spend all day in the kitchen, make this a few days – or a week – before and get to enjoy more time with friends and family.

        You can also use this to stuff your turkey if that’s how you roll. Make it ahead of time and keep in an airtight container the fridge. Bring to room temperature and stuff your turkey right before you start roasting.

        Whichever way you like serve your stuffing, this Cranberry Walnut Stuffing is one you’re going to want to make again and again.


        Cranberry Walnut Stuffing

        Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  1 hour 10 mins  |   Total time: 1 hour 20 mins |  Serves: 8 – 12

        What You Need

        • 1 lb / 450g ground chicken
        • 2 TBSP avocado oil
        • 5 oz. / 140g onion, diced
        • 5 oz. / 140g celery, finely chopped
        • 1 bag Fox Hill Kitchens Croutonz (use code: thanks5 for an additional 5% discount off!)
        • 1 ½ TBSP dried thyme
        • Zest of 1 lemon
        • 6 oz. / 170g fresh or frozen cranberries
        • 4 oz. / 110g roughly chopped walnuts
        • 1 tsp. sea salt (For the best salt and a 15% discount use code: carriebrown)
        • 2 cups / 1 pint chicken stock
        • 3 eggs

        What You Do

        1. Pre-heat oven to 350 F.
        2. In a large skillet cook ground chicken over medium heat until browned, breaking up meat as it cooks. Once browned set aside in the skillet.
        3. In another skillet heat avocado oil over medium heat, add diced onion and finely chopped celery and sauté until translucent and just starting to brown.
        4. Meanwhile add the croutonz, dried thyme, lemon zest, cranberries, chopped walnuts, and sea salt to the browned ground chicken and stir until completely mixed.
        5. In a jug whisk the chicken stock and eggs together very well.
        6. Pour the egg mixture into the skillet with the chicken and stir until everything is coated in liquid.
        7. Add the sautéed veggies to the stuffing and mix well.
        8. Leave stuffing to stand for 15 minutes.
        9. Brush the insides of a casserole dish with avocado oil or butter and pour the stuffing into it.
        10. Bake in the center of the oven for 50 minutes until the top is nicely browned and the croutonz crispy.

        Top Recipe Tips

        • Use a larger, shallower dish if you want a lot of crispy topping or a smaller, taller dish if you want less crispy topping.
        • You can also use another keto bread, just cut it into cubes before adding to the stuffing.

        Helpful Cooking and Recipe Links

        Podcast Episodes and YouTube Videos

        Keto YouTube Channel | Carrie Brown
        The BEST Keto Cookbooks | Carrie Brown



        THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

        There *may* be an affiliate link or two in this post and I *may* receive a small commission from qualifying purchases in order to provide free content for you. As an Amazon Associate I earn from qualifying purchases.

        0 comments
        Add a comment...

        Your email is never published or shared. Required fields are marked *

          Orange Cranberry Custards

          Heavens to Betsy if these Orange Cranberry Custards don’t become your favorite go-to any-time-of-the-year dessert I’ll be surprised. Hand on heart these came out even better than I expected. A layer of soft, tart cranberries atop a soft-set caramelly-orange custard. Top with some softly whipped cream and you have a dessert that will make you into a Rockstar in the kitchen, if you’re not one already.

          Super-easy and fast to put together, the oven pretty much does the magic for you. Oh and did I mention how pretty they look? While the cranberries start out on the bottom, they rise to the top during baking making them one of the prettiest little dishes you can imagine.

          Orange Cranberry Custards | Carrie Brown

          These Orange Cranberry Custards are divine hot from the oven and equally delicious cold, and even after several days in the fridge they are still as good as the day you made them. All that to say: you can make these Orange Cranberry Custards in advance and relieve some stress and pressure if you are entertaining.

          Turn your weeknights into something special by popping these in the oven while you’re eating dinner, or make holidays and celebrations extra special. You’ll want to make these again and again!


          Orange Cranberry Custards

          Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  20  |   Total time: 30 mins + cooling time |  Makes: approx 3 cups / 1 1/2 pints

          What You Need

          What You Do

          1. Pre-heat your oven to 350 F.
          2. Put the cranberries in the bottom of your pie dish or multiple single serving dishes. The cranberries should cover the bottom in a single layer.
          3. Place your pie dish or smaller dishes onto a baking tray to facilitate getting in and out of the oven easily.
          4. Place the sweetener and konjac flour in a bowl and whisk together well so that the konjac is evenly distributed.
          5. In a jug whisk the eggs, heavy cream, vanilla extract, orange zest and sea salt together very well.
          6. Pour the egg mixture into the dry ingredients in the bowl and whisk well.
          7. Pour the mixture evenly over the cranberries.
          8. Carefully carry the baking tray to the oven and place on the center shelf.
          9. Bake for 40 minutes until the top is just turning golden brown and a skewer inserted into the center comes out clean.
            Note: if using xylitol you might not get any browning, so be guided by your skewer.
          10. Remove from the oven and carefully take the dish / dishes off the baking tray to cool.
          11. Once completely cold they can be covered with plastic wrap and stored in the fridge.
          12. These can be eaten hot or cold and are delicious either way.

          Top Recipe Tips

          • For dairy-free use thick (canned) coconut milk instead of heavy cream.
          • Not a lover of oranges? Use lemon instead and leave out the vanilla extract.
          • Don’t want individual servings? Use a 9″ pie plate or casserole dish instead, and spoon into dishes as you serve it.

          Helpful Cooking and Recipe Links

          Podcast Episodes and YouTube Videos

          Keto YouTube Channel | Carrie Brown
          The BEST Keto Cookbooks | Carrie Brown



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