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.

 

Your support is hugely appreciated!

 

Save

Save

Save

Save

Save

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

    • Judy - Both 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 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

  • Lori - Carrie – 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 Howard - Is there a cookbook that has all your favorites in it? Main dish things and biscuits and bread?ReplyCancel

I was thinking about Bulletproof Coffee – or the trillion variations of it – and how for me coffee is never a whole meal. It’s just a drink on the side. I was also contemplating how the call to not drink your fats is getting louder and louder, so I decided to come up with coffee that you eat. All the elements of the infamous coffee but with some whole foods thrown in to make a meal. I give you Superpower Porridge.

Superpower Porridge | Carrie Brown

This Superpower Porridge is essentially your keto coffee with some protein and fiber added to make a substantial meal that also fills the comfort food void that many of us miss, especially on a chilly morning. Since I was a little girl I’ve often eaten a big bowl of steaming oatmeal for breakfast and so enjoyed the warming comfort it provided. Oatmeal is definitely one of the the things I wish were still an option now, so any opportunity to re-create warming comfort within the boundaries of keto I grasp with both hands!

Superpower Porridge | Carrie Brown

You can alter the amount of fat to fit your needs and goals by swapping out some of the thick coconut milk and / or heavy cream with your favorite nut milk. You can also use non-fat, regular, or full-fat cottage cheese to vary the macros that this recipe provides. You can also increase or decrease the amount of cottage cheese without altering the texture and consistency too much. I love a recipe that you can easily dial up or down to suit changing needs!

Give yourself a super-powered start to your day by cooking up a batch of this Superpower Porridge and getting a warm hug-in-a-bowl at the same time!

 

 

Superpower Porridge

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  20 mins  |   Total time:  25 mins  |  Serves: 2

What You Need

 

What You Do

  1. Place the hot brewed coffee in a pan over a low heat, add the thick coconut milk, heavy cream, chia seeds, sea salt, allulose OR xylitol OR erythritol, and vanilla extract, and stir very well.
  2. Warm over low heat for 20 minutes, stirring often.
  3. Remove from the heat and stir in the cottage cheese.

 

Top Recipe Tips

  • Shake the can of coconut milk very well before opening. If if does not sound like there is liquid inside, stand the unopened can in a bowl of hot water for 10 minutes and then shake very well before opening and using.
  • It does not matter if you use black or white chia seeds, nutritionally they are the same.
  • To vary the amount of fat in your porridge to suit your goals, use full-fat, regular, or low-fat cottage cheese. I like the small curd cottage cheese the best, but you do you.
  • To further vary the amount of fat, you can swap out some of the thick coconut milk and / or heavy cream with your favorite nut milk.
  • If the porridge is thicker than you like, add hot water until it’s the consistency you prefer.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and You Tube Videos

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
  • See Top Recipe Tips for other ideas on substitutions and altering macro amounts.

 

Superpower Porridge | Carrie Brown

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Carly Koehn - What about non-coffee flavored versions? I cannot stand the taste of coffee (super taster for tannins), is there some other alternative? I got really excited when I saw the title until I got to coffee still being your linchpin…ReplyCancel

    • carrie - It’s the ‘lynchpin’ because so many people love to start their day or break their fast with coffee!ReplyCancel

    • Della - Carly, why not try it subbing a strongly brewed chai tea.ReplyCancel

Denser than a regular souffle, these little dishes are a seemingly sophisticated riff on a bacon and egg breakfast that would grace either a fancy brunch buffet or a family weekend breakfast table and be perfectly at home. These Ham and Cheese Ramekins – named after the little dishes they’re baked in – will bring a round of wows to any food situation. I highly recommend you whip them up this weekend. And if you’re fixated on the words ‘sophisticated’ and ‘souffle’ from earlier in the paragraph, I suggest you focus on the word ‘seemingly’ instead, because they are super easy to make and you will learn that souffles are not something to be feared.

These Ham and Cheese Ramekins are denser than souffles and not as fragile. In this instance, eating them the very second they come out of the oven is not as critical as you have been led to believe. In fact, when I made these I had to shoot the images before I could eat them, and so I didn’t get to chow down for some time after they had been removed from the oven. They were still awesome. *Really* awesome, in fact. I also left two to get cold, put plastic wrap over the top, and ate them cold the next day. They were still awesome.

These little dishes of delicious are rich and filling and pack a punch in the flavor department. To change things up you can vary the cheeses you use, swap out the ham for cooked bacon, and add your favorite herbs. There’s lots of ways you could personalize these am and Cheese Ramekins, and I hope that once you followed the recipe you’ll have a go at making them your own.

Next time you get bored with bacon and eggs, take a few extra minutes and whip these up, or add Ham and Cheese Ramekins to your next family brunch or special occasion spread. It doesn’t take much to get all excited about keto food again when you have these waiting in the wings. You simply never need be bored on keto!

 

Ham and Cheese Ramekins

Author: Carrie Brown | Prep time:  15 mins   |   Cook time:  15 mins  |   Total time:  30 mins  |  Serves: 4

What You Need

  • 2 oz. / 55g Cheddar cheese
  • 2 oz. / 55g smoked Gouda cheese
  • 6 TBSP heavy cream
  • 2 oz. / 55g mushrooms, finely chopped
  • 2 oz. / 55g ham, finely chopped
  • sea salt and ground black pepper
  • ½ tsp. onion powder
  • 2 eggs

 

What You Do

  1. Grease 4 ramekin dishes with coconut or avocado oil and place on a baking sheet.
  2. Grate the cheeses into a bowl, add the cream, mushrooms, ham, sea salt, ground black pepper, and onion powder, and mix together until completely combined.
  3. Separate the eggs carefully, making sure not to get any yolks in the whites.
  4. Add the yolks to the cheese mixture and mix well.
  5. Whisk the egg whites until stiff and fold into the cheese mixture.
  6. Spoon the mixture evenly into the ramekin dishes and bake at 400 F for 10 – 15 minutes until they are golden and risen.
  7. Serve immediately.

 

Top Recipe Tips

  • This recipe is a good way to use up small pieces of cheese you might have lolling in your fridge.
  • If you want it to be less rich use your favorite nut milk in place of the heavy cream.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and You Tube Videos

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can add your favorite herb and / or leave out the onion powder if you want to change it up.
  • Experiment with different cheeses.
  • Replace the ham with cooked bacon.

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Ellen - Thanks, Carrie, this is a great way to have breakfast for today – and tomorrow!
    They look delicious! Do you think they could be frozen and microwave? I like being able to grab something from the freezer when I need a quick meal – and helps keep me on track. <3ReplyCancel

  • Lisa - If I leave out the mushrooms, will I need to add something else to replace the bulk?ReplyCancel

I made you some little bites of awesome – Coconut Lime Jellies. Some people might look at the ingredients and call them fat bombs, and while it’s true that they are crammed with healthy fats, they are very different from your typical fat bombs. They don’t need to be frozen, they don’t melt the instant you look at them, and they aren’t greasy. Instead, they are light and refreshing and come with surprising crunchy bits hidden in the middle.

I served these Coconut Lime Jellies up at a recent MiniFest at 2 Keto Dude Carl Franklin’s house, along with 3 other 2-bite desserts – Vanilla Cranberry Shortbread, Apricot Cardamom Cupcakes, and Chocolate Truffles – the recipe for which is in Keto For The Holidays.

All four desserts were huge hits so I thought I’d share the recipe with you here.  These Coconut Lime Jellies are sturdy enough to hold in your fingers, but could easily be made in small dishes and eaten with a spoon.

I taste-tested these on a 4-year-old before taking them to the Minifest and he absolutely loved them. Bear in mind that his parents are bringing him up in a whole foods keto-paleo household, so his palate is not used to the sickly-sweet candy and desserts of a Standard American Diet. This little guy was thrilled with his treats. These Coconut Lime Jellies are a great tool to help kids not feel excluded and also teach them that you can make terrific candy-like treats from real whole foods.

Having said that these glorious little nuggets are brilliant for children I should point out that there were no minors at the MiniFest and there was also nary any Coconut Lime Jellies left 10 minutes after the platter was placed on the table. You can conclude that adults love them, too.

They are bright, fresh, and tasty jellies that you can use as dessert at the end of a meal when you need a little extra fat, or when you just want a little something to finish things off.

 

Coconut Lime Jellies

Author: Carrie Brown | Prep time:  10 mins   |   Chill time:  2 hours  |   Total time:  2 hours 10 mins  |  Serves: 20 (depending on size of your molds)

What You Need

 

What You Do

  1. Place the coconut milk in a small bowl and sprinkle the gelatin evenly over the surface. Leave to soften for 5 minutes.
  2. Put the coconut oil, allulose OR xylitol OR erythritol, and vanilla extract in a small pan and warm over a low heat until completely melted and combined.
  3. Add the coconut milk and softened gelatin to the oil mixture in the pan and stir until the gelatin is melted.
  4. Remove from the heat, add the juice and zest from the limes and stir well. Pour into a small jug that pours cleanly.
  5. Distribute the toasted almond pieces evenly between the silicone molds, paper cases, or ice cube trays.
  6. Carefully pour the coconut mixture over the almonds, swirling the jug between each pouring so that the lime zest does not all settle to the bottom of the jug.
  7. Place in the ‘fridge for at least 2 hours until completely firm.

 

Top Recipe Tips

  • Shake the can of coconut milk very well before opening. If if dies not sound like there is liquid inside, stand the unopened can in a bowl of hot water for 10 minutes and then shake very well before opening and using.
  • Don’t worry if the gelatin / coconut milk mixture is lumpy, clumpy, or otherwise really weird looking. When you add it to the oil mixture, warm and stir, it will be fine.
  • Toasting the almonds makes a significant difference to the crunchiness and flavor of these jellies. How to toast nuts.
  • How many pieces you get out of a batch depends on the size of your mold or ice cube tray. The smaller the molds, the better. It is better to eat two smaller jellies if you need them rather than eating a larger one that you find is too much.
  • If you fill your molds when the mixture is still very warm you may find that when they are set there are  two distinct layers – an opaque white fatty layer of coconut at the bottom and a clearer, paler later at the top. This is normal. I did some this way and folks commented on how they liked the differing textures. If you want to avoid this, however, once the mixture is off the heat, leave it to cool stirring often until just before it starts to thicken. Stir well and then pour into the molds.

 

 

Helpful Cooking and Recipe Links

 

Podcast Episodes and You Tube Videos

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results.
  • You can use lemon zest and juice in place of lime if you prefer or that’s what you have on hand, but the flavor will obviously be quite different. I recommend going with lime for the best flavor.

 

 

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

Who misses porridge? I mean oatmeal. Who misses oatmeal? *Raises hand and waves wildly*. For years I have surfed on the wave of adoration for my original porridge – Hot and Nutty Cereal, which, for eons was the #1 recipe on this ‘ere part of the world wide web. It’s crown was only toppled by those pesky Sour Cream and Chive Biscuits. Pfft. So, I thought I’d make you an entirely new porridge. Chocolate Porridge! Yes! Creamy Chocolate Oatmeal, people!

Creamy Chocolate Oatmeal | Carrie Brown

Of course it’s made of nothing even vaguely like oatmeal. No grains, no starches, no sugars. It’s made with a bunch of entirely non-porridgey ingredients; but I am as unrepentant as usual for creating you something that tastes magically like something familiar out of nothing that you might normally even think to eat. Because this Creamy Chocolate Oatmeal is made of cauliflower. The most delicious cauliflower you’re ever likely to spoon into your gob.

Creamy Chocolate Oatmeal | Carrie Brown

Now, before you race to find the ‘next’ button, I urge you to find the 5 minutes it takes to prepare and then let it bubble away on the stove top until it’s ready. Because if you I know me at all you know that I would not post this Creamy Chocolate Oatmeal unless it had the taste and texture of creamy chocolate oatmeal. I can divulge, now it’s here and ready for you to whip up, that this was one of the harder recipes to get right. Turns out it’s harder than you might imagine to make cauliflower taste like chocolate porridge.

Creamy Chocolate Oatmeal | Carrie Brown

But taste like chocolate porridge it does – so I highly recommend that you head to the kitchen, pull that riced cauliflower out of the fridge and start casting a spell over it. Once made this can be kept for a week in the fridge in an airtight container, so if you’re the only low carber or ketoer in the house you only have to make it once to be able to eat it 4 times. Mind you, don’t be surprised if your housemates sneakily dig a spoon in when they spy it nestling in the fridge.

 

Creamy Chocolate Oatmeal

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  25 mins  |   Total time:  30 mins  |  Serves: 4

What You Need

 

What You Do

  1. Melt the butter in a skillet over medium heat, add the cauliflower rice and sauté for 10 minutes until tender.
  2. Stir in the cocoa powder, allulose OR xylitol OR erythritol, heavy cream, boiling water, chia seeds, vanilla extract, and sea salt and mix well.
  3. Gently simmer over low heat, stirring often, for 15 minutes until thickened.

 

Top Recipe Tips

  • If you cannot find pre-riced cauliflower in the grocery stores near you, or it’s cheaper to buy a whole cauliflower and rice your own, it’s super easy to do in a food processor.
  • You can use either black or white chia seeds. you won’t notice because of the cocoa powder, and nutritionally there is no difference.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap out the heavy cream for thick (canned) coconut milk if you’re out of heavy cream or have coconut milk to use up.

 

Creamy Chocolate Oatmeal | Carrie Brown

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Carol Bakker - Carrie Brown, get out of town!!! This. Is. Simply. Scrumptious. I made this for my grandkids’ breakfast this morning and they loved it. I loved it. Really, it could be dessert. Thank you for all of your work developing recipes. Much appreciated.

    Carol in OregonReplyCancel

Avocados are all Prima Donna in the keto and low carb world. People eat them with abandon. They slap slices of them on top of just about everything. Because avocado flesh is absolutely, awesomely good for you. Bunches of healthy fat in a form that isn’t the least bit like eating a bunch of fat. But I thought it was high time we did something different with avocados than just slice and slap. So I made you Avocado Salsa Salad.

Avocado Salsa Salad | Carrie Brown

There ain’t no oily, greasy, slippery, fattiness to deal with. Just smooth, yielding, soft, delicious fruit. But, for all their gloriousness, we still hear cries of, “What can I DO with avocado? I’m bored of just eating it straight!”, or “I don’t like avocado. What can I put it in so it tastes better?”

Avocado Salsa Salad | Carrie Brown

So I thought I’d whip you up a simple something that solved those problems if you’re bored with eating it plain or the taste of avocado doesn’t really do anything for you. Avocado Salsa Salad is as easy as can be, and ready in a minute, this is something that you could eat as a meal, a snack, or a side to some fatty meat.

Avocado Salsa Salad | Carrie Brown

Cottage cheese can be a bit tricky, so I recommend that you read the ingredients list before purchasing, just to check there’s no nonsense going on within the container. You can use any fat % of cottage cheese, so choose the one that will help you reach your goals best – from fat-free to full-fat. Bear in mind the fat in the avocado, and any other fats on your plate if you are adding this Avocado Salsa Salad as a side.

Now you have a super tasty new way to get your avocado quotient!

 

Avocado Salsa Salad

Author: Carrie Brown | Prep time:  10 mins   |   Cook time: 0 mins  |  Total time:  10 mins  |  Serves: 2

What You Need

  • 1 English cucumber
  • 3 tsp. lime juice
  • 1 scallion (green onion / spring onion)
  • 1 cup / 8 fl oz. cottage cheese
  • ½ large avocado
  • ¼ tsp. ground cumin

 

What You Do

  1. Cut the cucumber in half width-ways and then again length-ways. Cut each quarter in half again lengthwise and then cut each length into ¼ inch slices. If you’re new to cooking or that all just sounds too complicated, just chop your cucumber into bite sized pieces anyway you can. It’ll taste the same going down, it might just not look quite so pretty.
  2. Once you have removed the stone from the avocado and removed the skin from half of it, slice into small pieces and toss in a bowl with the lime juice until the avocado is completely coated in juice.
  3. Place the cucumber slices in the bowl with the avocado and mix gently.
  4. Using scissors, cut the scallion into small pieces and add to the bowl.
  5. Add the cottage cheese and ground cumin and stir gently until all the ingredients have been completely combined.

 

Top Recipe Tips

  • If you do not use an English cucumber you will want to peel it since the skin of American cucumbers is bitter.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap out the scallion with a small amount of white or yellow onion that has been grated or very finely chopped if those are what you have on hand. The flavor will be different, but it will still work.
  • You can swap out the lime juice for lemon juice, although the lime elevates the flavors more than the lemon, so I recommend lime if you have some.

 

 

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