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!







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?


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

  • 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.



  • 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

  • AlvinVog - Hey Look what we have for you! an importantoffers
    Just click on the link below to qualify




So, why are we even talking about DNA testing here? Why is DNA testing even A Thing?

Watch my talk in June of this year and you’ll see. DNA testing changed my life.

If I had a buck for every time I’ve been asked in the last 3 years how I solved my BiPolar II Disorder I’d have enough dosh to pay someone to assist me in answering the never-ending stream of emails, messages, texts, and calls asking for this information. Since I don’t, and I have learned that I simply no longer scale to answering this question to everyone individually, I have decided to write a post that we can all send everyone to every time someone asks and everyone asking will get the info they need a whole lot faster than waiting on me. I don’t want people waiting on me.

The first thing I discovered when I got my DNA test back was that I have a genetic mutation on the gene known as MTHFR.  And MTHFR is related, directly or indirectly, to basically all human symptoms, conditions, syndromes, diseases and signs.

This is list of all the functions that methylation is directly related to:

  • immune function
  • neurological function
  • cardiovascular function
  • respiratory function
  • dermatological function
  • gastrointestinal function
  • endocrinological function

In short, methylation is related to our body’s ability to function. So if you have a mutation on this gene, the list of symptoms and diseases it could play a part in is huge. And from all the fine folks I have talked to about their health in the last 3 years it has become clear to me that anyone suffering from any kind of brain / mental health issue would be wise to check into their MTHFR gene status.

So if that’s you or someone you know, here’s the steps you take:

1. Order a DNA Kit from 23andMe. You only NEED the Ancestry version, but you can get the Ancestry + Health version if you want. The extra health reports from 23andMe have been interesting but not especially useful in my search for answers to my health concerns. The Ancestry version gives you the raw DNA data that you need.

2. Spit in the kit and return it to 23andMe per the instructions.

3. 23andMe will notify you when your DNA file is ready. Download it to your Mac or PC from the 23andMe website.

4. Upload your raw DNA file to one of these online tools:

  • Genetic Genie which will look at your methylation genetics just by reading your 23andMe raw data (FREE)
  • Promethease (COST)
  • Sterling Hill (COST) (or you can contact her and pay for a call to help with interpretation of your genetics)
  • Live Wello which gives a great deal of information to you based on 23andMe, plus links to learn more about each gene’s potential problem. Do use the Search bar to see if you have other mutations you hear about.

5. Once you have your Genetic Genie reports, find the MTHFR gene and if you have RED or YELLOW against it then I highly recommend doing the following:

6. Buy the Report from Dr. Ben Lynch called Strategene which is $45.

7. Find a Functional Medicine Doctor or Naturopath from this directory.

8. Take your Strategene report to your new practitioner who will help you determine what supplements you need and work out a treatment plan.


NOTE: I *highly* recommend working with a practitioner who knows about MTHFR and other genetic mutations as opposed to trying to self-medicate. However, if for whatever reason you simply cannot get with a practitioner right now, then these are the supplements I take to help with my methylation issues:

Start by taking 1 Basic B a day. After a week take 2 a day. Continue adding 1 extra one every week. If you start to feel worse, back down one to the last dose you felt good on. Then switch to Methyl-Guard or Methyl-Guard Plus depending on how many Basic Bs you are taking per day. Example: if you feel best taking 4 Basic Bs per day, switch to 2 Methyl-Guard. If you feel best taking 3 Basic Bs per day, switch to 1 Methyl-Guard Plus. AGAIN: I cannot recommend highly enough that the best way to do this is work with a practitioner. Over-methylation is also a thing, and has it’s own set of problems. But until you can get to a practitioner, you may well find that taking these supplements helps you.





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

This may well be the only recipe I ever give you that totally WINGS IT. Because who on earth knows how much turkey juices you’ll get out of your turkey??  Not me.  So enjoy every moment of this previously unheard-of recipe event!

Also, I *highly* recommend that you do not share the ingredient list with any members of your friends and family tribe who are a little squeamish in the food department. And lest that last sentence worry you – and have you scrolling as fast as possible to scour the ingredients – let me assure you that I am famed throughout my old Seattle neighborhood for making the Best. Turkey. Gravy. Evah.

I used to roast several turkeys on Thanksgiving morning and deliver them around the neighborhood along with several pints of this gravy. And then one year I even had people texting me – while I was away over Christmas – to find out how they could get into my house to purloin all the Turkey Gravy that they knew was languishing in my freezer.

If you need the recipe for the turkey itself you’ll need to grab a copy of Keto for the Holidays. It will be the juiciest, tastiest turkey you’ve ever eaten. It will also likely be the fastest turkey you’ve ever roasted.

Now, onto the gravy. There are no pictures. So in your mind just picture a huge jug of warm, glossy, smooth, thick, brown gravy. That’s what this will look like.

And trust me on this: as long as you do not divulge to anyone what’s in it they will think you are the best cook on earth after pouring this stuff all over their turkey and I Can’t Believe It’s Not Mash (also in Keto for the Holidays).


Holiday Turkey Gravy

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

What You Need


What You Do

  1. Roast the turkey per the instructions in Keto for the Holidays.
  2. While the turkey is roasting, empty the contents of the bag of ‘bits’ from the turkey into a pan, and add enough water to cover them.
  3. Place pan over a medium heat and bring to the boil.
  4. Reduce heat and simmer the ‘bits’ for 15 minutes until cooked.
  5. Remove the ‘bits’ from the pan of water and allow ‘bits’ to cool.
  6. Pour the cooking water from the pan into a blender.
  7. Remove the meat off the neck from the ‘bits’.
  8. Chop the rest of the ‘bits’ into pieces and add to the water in the blender along with the meat from the neck.
  9. When the turkey is 30 minutes from being cooked, VERY CAREFULLY remove it from the oven. Pierce the foil at the bottom of the turkey in a couple of places to let all the juices run into the roasting pan.
  10. VERY CAREFULLY tip the juices from the pan into a bowl. You might find it easiest to life the turkey out onto a chopping board, tip the juices out into a bowl, then placing the turkey back in the pan. If you have a huge turkey, tipping the juices out while trying to hang onto the hot turkey can get a bit tricky. Unless you are a licensed Turkey Wrestler I suggest removing it from the pan first, then tipping the juices out.
  11. Put the turkey back in the roasting pan and then back into the oven.
  12. Pour the turkey juices into the blender with the chopped ‘bits’ and water.
  13. Blend the living daylights out of all the things in the blender.
  14. Add sea salt and ground black pepper to taste.
  15. Taste it. (See Top Tips below.)
  16. For a richer, creamier gravy add 1/4 cup heavy cream or thick coconut milk.
  17. Blend until completely smooth.
  18. Turn the blender to low speed.
  19. Take the middle out of the blender lid and tap 1/2 tsp guar gum into the gravy while the blender is still running and blend for 15 seconds. Don’t over blend once the guar gum is in. DO NOT OVER BLEND.
  20. Stop the blender and decide if you want it any thicker or if it’s thick enough at this point.
  21. To make the gravy thicker, turn the blender to low speed and tap 1/2 tsp konjac flour into the gravy while the blender is running and blend for 15 seconds. Don’t over blend. DO NOT OVER BLEND.
  22. Stop the blender and wait for 2 minutes. Test thickness of gravy.
  23. Repeat steps 19 and 20 until gravy is to your desired thickness.
  24. Pour that hot, creamy, deliciousness into a jug and prepare to have everyone at the table tell you that it’s the best part of the entire meal.
  25. Refuse to let them know what’s in it and giggle quietly because you do.


Top Recipe Tips

  • Once you’ve added that first 1/2 tsp of konjac flour…WAIT for 2 minutes to see how thick it gets. Seriously. WAIT. Konjac takes a couple of minutes to fully thicken.
  • This gravy is seriously rich from all the roasting juices so I highly recommend you taste it before adding cream. You may find you don’t want it any richer.
  • Before y’all start yelling at me for using a little bit of guar gum in the Holiday Turkey Gravy (because I’ve taught you that guar is not the right thing for hot sauces…) let me explain. The turkey juices are very fatty. Thus the gravy doesn’t just need thickening, it also needs emulsifying. Enter a little bit of guar gum. The guar gum will hold all the fat in a smooth emulsion. Just using a thickener will not accomplish that so well. So a LITTLE bit of guar gum, and then the konjac will give you the best result here. But too much guar gum and you’ll have a bowl of slime. It also will not reheat well, or be good the next day. So DO NOT just put in extra guar gum if you have no konjac flour. You’ll be sad.
  • Did I mention DO NOT OVER BLEND once the guar gum is added?
  • If you are not roasting a whole turkey, you can use chicken livers and boxed turkey stock instead. It will not be anywhere near as rich, so you may want to add extra heavy cream. Cook the chicken livers as if they were the bag of ‘bits’, then add 2 cups of plain turkey stock and continue with the instructions.


Helpful Cooking and Recipe Links


Podcast Episodes


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

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!




  • 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



  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!).



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

23andMe are currently offering their ancestry test for just $69, so if you’ve been waiting for a break to get yourself and / or your family tested for genetic mutations such as MTHFR, then NOW is the time!! You do not need the Ancestry + Health option to get what you need for detailed genetic analysis. The Ancestry option alone will give you what you need. (I have not found the 23andMe Health Reports especially helpful).


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.


Get Your DNA test for 30% off!


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