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





















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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?


    • 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!

  • 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

  • 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

Who doesn’t love a great chicken salad?  But you know what makes a great chicken salad even better? Avocado! And bacon!  This scrumptious Chicken and Avocado Salad has them both, and it’s perfect for pretty much any meal and every occasion.

Eat this Chicken and Avocado Salad with some fresh greens as a hearty dinner when you don’t need something warm. Pack it for lunch, or take it on a road trip – picnic food at it’s finest!  Scoop some between two halves of a delicious KETO biscuit or two slices of KETO bread. Cram some into a cheese taco shell – with or without the lettuce – for a delightful cold lunch or dinner. No forks required.

If you love chicken, this is a perfect recipe to up the fats and make it more KETO, since chicken is one of the leaner meats.


This delicious Chicken and Avocado Salad will take a little longer to prepare if you need to cook the chicken, but I often keep some Trader Joe’s ready-cooked shredded chicken in the fridge or freezer, for those days I have no time or inclination to get the oven hot.  The bacon can cook quickly while you’re getting the rest of the salad together if you don’t keep a stash of cooked bacon in the fridge.

Go on, make a big old batch and have a delicious meal ready in minutes!


Chicken and Avocado Salad

Author: Carrie Brown | Prep time:  10 mins   |   Total time:  10 mins  |  Serves: 4 – 6

What You Need

  • ¼ cup / 2 fl oz. water
  • ½ cup / 4fl oz. sour cream
  • ¼ cup / 2 fl oz. heavy cream
  • 2 TBSP fresh cilantro, finely chopped
  • ½ tsp. sea salt
  • 1 oz. / 28g scallions (green / spring onions)
  • 2 TBSP lime juice
  • 1 lb. / 450g cooked chicken, chopped into pieces
  • 8 oz. / 225g cooked bacon, chopped into pieces
  • 2 avocado, cut lengthwise, stone removed, peeled, and cut into pieces.
  • Romaine lettuce, shredded


What You Do

  1. In a large bowl put the water, sour cream, cream, cilantro, sea salt and onions and mix well.
  2. Add the lime juice, cooked chicken, cooked bacon, and avocado and stir gently until everything is completely coated in cream mixture.
  3. Place the shredded lettuce on a plate and spoon the chicken avocado mixture on top.


Top Recipe Tips

  • Keep your avocados on the counter until they are ripe, and then store then in the fridge to slow down further ripening.
  • Buy pre-cooked chicken pieces to save time.
  • Cook bacon in bulk so you always have some cooked bacon on hand to make quick recipes like this.


Helpful Cooking and Recipe Links


Podcast Episodes



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap out the scallions with white or yellow onions that have 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.
  • You can swap out the sour cream for Greek yogurt. The flavor will be different.
  • You can swap out thick coconut milk (or coconut cream) for the heavy cream. The flavor will be different.


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

Is it a pizza? Is it a frittata? Is it a tart? No! It’s a Baked Cheese and Bacon Pie!  Because when you’re KETO, sometimes a plate of bacon and eggs – however delicious – can get a little old.

This Baked Cheese and Bacon Pie, on the other hand, rolls those beloved KETO staples into one fast, easy, delicious slice that you can eat at any time of day whether you’re at home, at work, or even on the road.  Eat it hot, eat it cold, eat it on it’s own, eat it with a bunch of exciting lettuce, or your favorite vegetably things. Or a sliced avocado if you want more fat involved in the proceedings.

Make it the day before and bake it the day of, or make and bake in one go and serve it up hot from the oven.  This might just become your go-to home-run hit that all the family loves!

I bet you have all the things for this in your fridge right now. Well, except maybe the cottage cheese, but that’s a quick swing by the store while you’re out and about.

Sling this together before you head out the door, cover with plastic wrap, and pop in the fridge. Then slide it in the oven as you get home so you can focus on everything else – or nothing at all – while your meal is merrily cooking itself.

Bacon and egg has never been so versatile!


Baked Cheese and Bacon Pie

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  1 hour  |   Total time:  1 hour 10 mins  |  Serves: 4

What You Need

  • Coconut oil spray or avocado oil spray
  • 5 eggs
  • ¼ cup/ 2 fl oz. heavy cream
  • ¼ cup/ 2 fl oz. water
  • 4 oz. / 110g bacon, cooked and roughly chopped or crumbled
  • 8 oz. / 225g riced cauliflower
  • 4 oz. / 110g mozzarella, grated
  • 4 oz. / 110g full fat cottage cheese
  • 2 tsp. dried oregano
  • ½ oz. / 55g scallions (green / spring onions)
  • Ground black pepper
  • 1 oz. / 30g Cheddar cheese, grated


What You Do

  1. Spray a baking dish with coconut oil or avocado oil, and pre-heat oven to 325F / 165C.
  2. In a large bowl whisk the eggs, cream, and water very well and then stir in the chopped bacon, cauliflower, grated mozzarella, cottage cheese, dried oregano, onions and pepper and mix well until completely combined.
  3. Pour mixture into greased baking dish. I used a 9″ dish, but it doesn’t really matter if it’s a bit bigger or smaller – it will just be a bit thicker or thinner if you do. Sprinkle with grated Cheddar.
  4. Bake at 325 F for 50 – 60 minutes until golden brown.


Top Recipe Tips

  • You can make this the night before, cover and keep in the ‘fridge and bake in the morning.
  • Either use pre-riced cauliflower from the store, or easily rice a head of (raw) cauliflower in your food processor.
  • If you usually buy shredded mozzarella from the store, check for any starches that are typically added to stop the shreds from sticking together. I recommend buying a block of mozzarella and grating it yourself at home to avoid the whole starch filler issue altogether. Same goes for the shredded Cheddar.
  • You can lower the fat by using fat-free or low-fat cottage cheese, and / or your preferred nut milk instead of the heavy cream.



Helpful Cooking and Recipe Links


Podcast Episodes



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap in any form of pork you prefer for the bacon.
  • This can’t be made dairy-free because of all the various forms of cheese.


Want delicious uber-healthy recipes? Check out my Cookbooks!
  • John Fricke - Looks scrumpdillyisc

  • Leslie Hilton - Can you make this without cauliflower?ReplyCancel

  • Ellen - Wow, this looks great! Thanks for sharing, Carrie!ReplyCancel

  • Frances - I am definitely going to make this! It sounds great.ReplyCancel

I am not a lover of kale, but given my goal of creating nutrient dense, low carb meals for your nourishment and joy, it was hard to keep walking right on past the striking dark green leaves stacked so lovingly in the produce department of my local Trader Joe’s without depositing some in my cart (trolley).  I kept reminding myself that while I may not enjoy kale’s vitamin-laden charms, there are plenty of people who do.  Then I made you Sausage and Kale Soup.

Sausage and Kale Soup | Carrie Brown

Kale’s popularity has soared over the last couple of years, so at the suggestion of an acquaintance who regularly exclaimed – in an attempt to bring me over to the dark {green} side – “Don’t try to eat it raw!  Get the kale to cook down with some nice, healthy, tasty fats!  Cook it with sausages!” – I bring you Sausage and Kale Soup.

Yes, I cooked it with sausages and present to you a bowl brimming with hot, tasty, fatty, kale-y goodness.

This Sausage and Kale Soup is one of the recipes in my best-selling Keto Soup Cookbook.  Check it out for loads of other great soup recipes!


Sausage and Kale Soup

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  15 mins    |   Total time:  25 mins   |   Serves: 4

What You Need

  • 3 cups / 1 ½ pints chicken stock
  • 12 oz. / 335g tomatoes, roughly chopped
  • 8 oz. / 225g celery, roughly chopped
  • ¼ cup / 2 fl oz. heavy (double) cream
  • 1 tsp. dried basil
  • 1 tsp. sea salt
  • ½ tsp. konjac flour / glucomannan powder
  • 6 oz. / 170g kale, shredded and the stems removed
  • 12 oz. / 335g pre-cooked sausages, cut in half lengthwise and then sliced


What You Do

  1. Put the stock, tomatoes, and celery in a pan, bring to the boil, cover, and simmer for 5 minutes.
  2. Transfer the stock and veggies to the blender, add the cream, basil and sea salt, and blend on high until very smooth.
  3. Turn the blender to low, and slowly tap the konjac flour / glucomannan powder through the opening in the lid.  Blend for 5 seconds.
  4. Pour the soup back into the pan and bring to the boil.
  5. Reduce the heat until it is simmering, add the kale and the sausage, and simmer for 10 minutes until the kale is completely wilted.


Top Recipe Tips

  • For dairy-free replace cream with thick coconut milk (canned).
  • If you prefer thinner soups or it’s think it’s thick enough after step 2, feel free to leave the guar gum out.
  • You can use any sausages you prefer. You can also buy uncooked sausages and cook them at home before adding them to the soup per the recipe.
  • See substitutions below.


Helpful Cooking and Recipe Links


Podcast Episodes



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • No, you cannot substitute xanthan gum for the konjac flour. Check out this article on thickeners!
  • If you really cannot wait to get some konjac flour, you can use guar gum, but do not overdo it. Also, check out this article on thickeners and get some konjac flour / glucomannan powder ordered for your pantry!


Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Julia - Thank you for all of these lovely recipes. Here is one I made a few days ago – it is absolutely delicious! I used arrowroot powder – (question: would substituting equal amount of konjac flour work?)
    Pumpkin Sausage Soup

    TOTAL TIME: Prep/Total Time: 30 min.
    YIELD: 8 servings (3 qt.)

    • 1 pound bulk Italian sausage
    • 2 cups sliced fresh mushrooms
    • 1 medium onion, finely chopped
    • 4 garlic cloves, minced
    • 1 carton (32 ounces) unsalted, organic chicken stock
    • 1 can (15 ounces) organic pumpkin, or equivalent fresh pumpkin
    • 1 tablespoon sugar substitute equivalent (Xyla or swerve)
    • 1/2 teaspoon ground ceylon cinnamon
    • 2 teaspoons Italian seasoning
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground ginger
    • 1/4 to 1/2 teaspoon ground nutmeg
    • 1/2 cup heavy whipping cream or coconut cream
    • 1/3 cup cold water
    • 1/3 cup arrowroot powder
    • 2 cups shredded smoked cheddar cheese

    1. In a Dutch oven, cook sausage, mushrooms and onion over medium-high heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Add garlic; cook 1 minute longer. Add stock, pumpkin, xyla and seasonings. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
    2. Stir in cream. In a small bowl, mix water and arrowroot powder until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add cheese; cook and stir until melted.ReplyCancel

    • carrie - Julia – if you switch konjac 1:1 for arrowroot you are going to be very sad! Konjac has 10 times the thickening power of cornstarch. A good place to start is 1/2 tsp konjac per cup of liquid. Hope that helps. Arrowroot is definitely not part of a keto lifestyle.ReplyCancel

10-4 Good Buddy! Today Yogi Parker brings us Keto Loco Moco!

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!

~ ~ ~ ~ ~

Over to Yogi:

Loco Moco is a modern Hawaiian favorite plate lunch.  Traditionally it is two hamburger patties or spam that is topped with caramelized onions, sunny side up eggs and served on top of sticky rice smothered in brown gravy.
I used to love getting a plate after a day of surfing, diving, or when coming back from wrestling training or shows.  It was a great fuel up and full on glorious comfort food breakfast/lunch hybrid.

Obviously, I have changed a few things, but the premise of the original inspiration is still there in this Keto Loco Moco.

Keep in mind, this was all done on a camp stove at a rest area during a one hour lunch break, so precision temperatures and times are not really a thing here.  Most of what I cook has to be easily adaptive based on availability of ingredients, and changes to ingredients can change flavors, but that’s okay.  The methodology is what is important here.



  • 2 eggs
  • 2 hamburger patties (whatever your favorite is)
  • ¼ onion, sliced in strips
  • Sea salt and ground black pepper (for added flavor, substitute salt for coconut aminos)
  • Ghee or butter
  • 1 TBSP of butter or ghee
  • 32 oz. riced cauliflower
  • 1 clove of chopped garlic
  • 1 tsp of rice wine vinegar or coconut vinegar
  • 6 slices of thick bacon
  • 1 ½ cups of bone broth (I prefer beef)
  • 1 cup chopped mushrooms (I like a variety of wild mushrooms if I can find them, but any will work)
  • ½ cup chopped celery
  • ¼ cup of chopped onion
  • 2 cloves of garlic, chopped
  • ½ tsp of Old Bay seasoning
  • ½ tsp of konjac flour / glucomannon powder
  • ½ tsp of apple cider vinegar
  • Sea salt and ground black pepper to taste



  1. Cook hamburger patties in skillet to desired wellness.  Season in the pan with salt or coconut aminos and pepper.
  2. Remove burgers from heat, cover, and set aside to rest.
  3. Caramelize the onions in the meat drippings with a tablespoon of butter or ghee, and then remove from the pan and place with the meat.
  4. Melt ghee or butter in frying pan.
  5. Add in the cauliflower and stir fry on high heat for about two minutes.
  6. Add in garlic and continue to stir fry until some of the cauliflower begins to just start getting lightly browned and crispy.
  7. Add in vinegar and stir in to incorporate. Remove and plate rice with dip in center to hold gravy.
  8. Cook the bacon in the same pan as the burgers, leave in the drippings.  Cook the bacon until it is done, but not completely crisp.
  9. Remove bacon, chop it up and set aside.
  10. Reduce heat to low, add chopped celery, onion, and garlic with a pinch of sea salt and black pepper. When the onions begin to turn translucent, add in vinegar and de-glaze the pan.
  11. Evenly sprinkle in konjac flour and stir to incorporate and continue to sauté for about three minutes, then add bone broth, bacon and old bay.
  12. Continue to cook on low, stirring frequently but gently until for about two to five minutes for gravy to thicken.
  13. Fry eggs sunny side up.
  14. Spoon gravy over rice, then top with hamburger patties, caramelized onions and sunny side up eggs.  Garnish the top with chopped green onions.


Feeds two average or one me after a two day fast.




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  • LynSu - I love to see keto cooking done campout style! For those of us who are on the road a lot or like to go camping, this shows us that it can be done without all the fancy gadgets or a posh kitchen. No excuses! This will be a delicious addition to this weeks menu! <3ReplyCancel

  • Trudie - I love this! I heard you mention Yogi on the 2ketodudes podcast! Does he have a Hot Logic? It’s essentially a warming plate in an insulated bag you can plug into your car. A lot of truckers have them, and I have bought several for tailgating. I have served my hungry teenage son a hot meal after his tennis clinic from it and he was able to eat on the way home! I love, and I use it at home a lot, too. Just wanted to pass along in case it’s helpful! I think the website is They run sales a decent amount, so keep an eye out!ReplyCancel

  • CTY - Yum, YUm , YUM! Putting this on next week’s menu.
    The pictures are gorgeous.
    Great set up for on the road–proof we can cook up keto anywhere. Thank you.ReplyCancel

This glorious keto Cappuccino Mousse has been a L-O-N-G time in the posting.  I originally created it in early 2017 (!!) when I was working on a cookbook with a publisher. I decided that cookbook deal wasn’t the right one for me as soon as they started requiring me to compromise on things that shouldn’t be compromised on – like using stock pictures for recipes, not having pictures for every recipe, and wanting to post cholesterol and calorie counts all over the show. Thus, I found myself with a whole bunch of new recipes that needed a home. This is one of them.

Given the level of crazy that life has been for me this year, it somehow got round to being December before I had the chance to unearth all these recipe gems. And so here we are the week before Christmas and finally I’m giving you a new, easy, simple, delicious dessert – Cappuccino Mousse – to wow your family and friends at your holiday gatherings.

I have a suspicion, however, that you’ll be whipping up a bowl of this Cappuccino Mousse all year round. It makes an excellent little somethin’ to finish off you meal. You could even stir a spoon or two into your coffee to make yourself a fabulous, rich coffee thang.

This Cappuccino Mousse is rich, yet light and fluffy. It’s fluffy like whipped cream, but has enough body that it won’t collapse on you after a couple of hours in the fridge. Or a couple of days in the fridge. Which brings me to another huge win – you can make it in advance and reduce the craziness of providing grub for large holiday gatherings. It also doesn’t collapse the instant you take a spoonful, and thus you get a most glorious mouthfeel and the flavor lingers a little longer.

Whip this up the day before your meal, spoon into cute little serving dishes, cover with plastic wrap, and pop in the fridge. Then just bring them out and remove the plastic wrap right before serving. I suggest topping with spoon of whipped cream and a few coffee beans. Your peeps will think you’ve been taking classes.

I do not suggest eating this as soon as you’ve made it. It is intended to be chilled in the fridge for several hours – or better yet – overnight to firm up and create the perfect texture. Once made you can put it directly into cups, pretty glasses, or serving dishes if you’re serving it to friends or family for dessert. If it’s at a buffet-style gathering you can serve it in  large bowl. You can deposit the whole lot into an airtight container and just eat a few spoonfuls as required. Or you can portion into small airtight containers so you can grab-and-go if you’re on the run.

The best part – no one will have any clue this is one of your ‘crazy diet’ recipes. Your dinner party dessert can be as sumptuous, delicious, and swanky as the next one. Just a *LOT* healthier.


Cappuccino Mousse

Author: Carrie Brown | Prep time:  10 mins   |   Chilling time:  4 hours  |   Total time:  4 hours 10 mins  |  Serves: 6 – 8

What You Need


What You Do

  1. Pour the cold water in a small dish or cup and gently sprinkle the gelatin powder evenly over the surface. Leave to stand for 5 minutes.
  2. Pour the hot water into a small pan, add the espresso powder, sweetener, sea salt, and stir well over low heat until completely dissolved. Turn the heat off.
  3. Add the soaked gelatin to the mixture in the pan and stir well until completely dissolved. Leave to cool.
  4. Put the softened cream cheese into a large bowl and beat well or use a hand mixer until it is very soft. You can also do this in a stand mixer.
  5. Add the cooled coffee mixture to the cream cheese a little at a time and beat well between each addition, until you have incorporated all the coffee mixture and cream cheese together.
  6. In a separate bowl, whip the heavy cream until you have stiff peaks, but stop before it turns to butter. For once, we don’t want butter.
  7. Add the whipped cream to the coffee cheese mixture and lightly and carefully fold the two together until they are completely mixed. If you are too heavy-handed you’ll knock some of the air out of the cream and your mousse will be less light and fluffy.
  8. Spoon the mousse into dishes or storage containers as required. You may eat the scrapings from the bowl and whisk, but do not sit there and eat the whole lot. I say this because I know you will want to.
  9. Cover and put in the fridge for at least 4 hours.


Top Recipe Tips

  • Sweetener – in this recipe you can use your preferred sweetener, as the structure of the recipe will not be adversely affected.
  • Gelatin – you can use any brand of unflavored gelatin that you prefer. The one I recommend (link in the recipe) is one of the highest quality gelatin’s available.
  • Get your cream cheese out the night before you make this so it’s room temperature. If you forget the night before, get it out as far in advance of making this as you can. Your arm or hand-mixer will thank you. So will the finished texture of your mousse. If your cream cheese is not sufficiently soft before adding the coffee mixture you’re gonna have to beat the dickens out of it to get them to mix completely. So I *highly* recommend using softened cream cheese to start.
  • For stronger or lighter coffee flavor you can add or subtract some of the espresso powder.
  • Allowing the mousse to set in the fridge for 4 hours (or more) will significantly improve the texture as the gelatin will have a chance to do it’s magic. Resist! Let it set!


Helpful Cooking and Recipe Links


Podcast Episodes



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • Swap out the cream cheese for mascarpone at your peril. Mascarpone is nowhere near as stable as cream cheese and if over-whipped or over-beaten it will split. And it doesn’t take very much for this to happen. If you decide to use mascarpone instead, do not beat or whip it, but very carefully blend the coffee mixture into the mascarpone and then very gently fold in the whipped cream.
  • Espresso powder is NOT ground coffee beans, so you cannot use ground coffee or grounds from a Nespresso pod. You could use instant coffee granules but you would likely need more to get the same level of coffee flavor.
  • This can’t be made dairy-free successfully. Coconut milk does not whip like cream, and cream cheese is not replaceable (unless you purchase dairy-free cream cheese, but even then, those products do not behave or taste the same. I shall mull on a dairy-free mousse recipe for y’all.






Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Wynette - Can we use any unflavored gelatin? Also is espresso powder just the grounds used to brew it? Can we use regular, or I have access to a dark blend of espresso, could that be used instead?ReplyCancel

    • carrie - I updated the post with the answer for you!! Check the Top Recipe Tips and Substitutions sections.ReplyCancel

  • Veronica - Thank you, Carrie – this sounds wonderful!

    I’m wondering whether one could make a ‘mocha’ version, i.e. with a mixture of espresso powder and cacao (to soften the coffee taste for younger/wimpier tastebuds)? Given your extensive kitchen experience, can you suggest what proportions might perhaps work (and be worth an experiment) – half and half, or 1/3 coffee and 2/3 cacao? Or would it need a bit more cacao because that flavour is not as strong as the coffee?

    V xoReplyCancel

  • Lorlortx - Could you use mascarpone instead of cream cheese? I am obsessed with it and have been looking for a mousse type recipe to use it in…ReplyCancel

    • carrie - I updated the post with the answer for you!! Check the Top Recipe Tips and Substitutions sections.ReplyCancel

  • Jane Collyer - Just wanted to tell you that you are an amazingly talented woman, Carrie Brown. Wonderful recipes, gorgeous photography to name just two of your many talents. Look forward to your future projects. Wishing you a very merry Xmas and many more happy New Years to come. Jane :-)ReplyCancel

    • carrie - I love you, Jane. Still have Oz on my list of important things to do. xxxReplyCancel

  • Sherri - Could this be made set and frozen then thawed to eat at a later time or shouldn’t be frozen and how long good kept in fridge approximately


  • Kimberly Hull - I just made a double batch so we could enjoy some all week! It’s in the refrigerator waiting for tomorrow and the rest of the week. It’s amazing now, I’m sure it’ll be even better tomorrow!

    Thanks for sharing your passion with us! Your love shows in your carefully crafted recipes :)ReplyCancel

  • Bobbi Jo - This sounds fantastic. I have an excuse to buy gelatin now (I do have some but it’s from beef stock). I’m going to try this as soon as I return from the store later today!

    I also couldn’t help but say that the back and forth about your recipe book is why I self-published mine, although the regret is having to market it myself, which is a lot more work than I thought.ReplyCancel

    • carrie - Ha! Writing and selling cookbooks is *way* harder than most people realize. Good luck and congrats on yours!!ReplyCancel