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!

 

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  • 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

      • John Mcleod - Hi,
        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 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

  • Debra - I 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 Mcleod - Hi,
    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 DiNardo - I 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 Weston - Hi 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

A little while back I was tasked with bringing desserts to a Minifest at 2 KetoDude Carl Franklin’s home. I decided to make individual Strawberry Surprise Crumbles and Cappuccino Mousses. It just so happens that the frozen strawberries were heavily discounted when I went to get all the things I needed from the grocery store, so I hauled quite a load off to my freezer. Consequently I have been inventing all manner of strawberry things because every time I open the freezer they’re all waving at me. First up is Strawberry Mousse. The Cappuccino Mousse was such a huge hit at Cousin Carl’s house I decided a fruity mousse was necessary, too.

Frozen strawberries are an entirely different beast to fresh strawberries. The flavor is different, the texture, even the color. I made this Strawberry Mousse specifically with frozen strawberries and I would recommend that you do, too. Having a stash of frozen strawberries on hand is always a good idea. I love to eat berries year round, but flying them in from goodness-knows-where and paying the price for that tugs at my sense of frugality, especially when you can get frozen strawberries so cheaply. Whenever I see frozen strawberries on sale I stock up. And leave the fresh strawberries for summer when they cheap, plentiful and local. I do love fresh strawberries. Frozen Strawberries make this mousse quite fantastic though.

Strawberry Mousse | Carrie Brown

As a full-size dessert this Strawberry Mousse be a lovely way to end dinner. It’s light enough after a slap-up celebration meal, but also swanky enough to make your friends think you spent hours working on it, especially if you break out the fancy dishes and take a few minutes to pretty it up with some extra strawberries. At the same time, it’s simple and easy to make, and can be made ahead so you don’t have a time crunch on the day. If you’re making it ahead I would spoon the mousse into the glasses and cover with plastic wrap, leaving the garnish for the last minute before you bring them to the table.

Aside from fancy dinners, these would be awesome made into little individual fat bombs if you just like or need a little something at the end of your evening meal. Spoon the Strawberry Mousse into small silicone molds or spoon or pipe into small ramekin-style dishes. For dishes, cover with plastic wrap before putting in the fridge. For the silicon molds, freeze them unto solid, then remove from the molds and place in an airtight container in the fridge. You could also keep them in the freezer if you are not going to eat them up in 4 or 5 days. Another every day option would be to spoon the mousse into baby Mason Jars or  baby Pyrex (so adorable!) and just whip one out every day or grab one as you pass the fridge on the way to work.

However you decide to serve your Strawberry Mousse, you really need to make some. I’ll let you get on with it.

Strawberry Mousse

Author: Carrie Brown | Prep time: 15 mins | Cook time: 0 mins | Total time: 15 mins + 4 hours setting | Serves: 4 – 6

What You Need

  • ¼ cup / 2 fl oz. cold water
  • 1 TBSP gelatin
  • 4 oz / 110g cream cheese
  • 1 cup / 8 fl oz. Greek yogurt
  • 6 oz / 170g frozen strawberries, thawed (+ a couple ounces extra if you want to use some for topping as I have in these pictures)
  • large pinch salt
  • 1 ¼ oz / 35g allulose OR 1 oz / 30g xylitol or erythritol
  • 1 cup / 8 fl oz. heavy cream

What You Do

  1. Put the cold water in a small dish and sprinkle the gelatin evenly over the surface. Allow to stand for at least 5 minutes.
  2. Place the cream cheese, Greek yogurt, thawed strawberries, salt and allulose in a large mixing bowl and beat well with a hand mixer (or in a stand mixer) until completely blended together.
  3. Gently melt the gelatin in the microwave for about 30 seconds or place the soaked gelatin in a small pan and warm gently until melted. Do NOT boil.
  4. Pour the gelatin carefully into the strawberry mixture and beat well.
  5. In a separate bowl, whip the heavy cream until firm peaks form.
  6. Spoon by spoon carefully fold the whipped cream into  the strawberry mixture until fully incorporated.
  7. Spoon into individual glasses or dishes, or pour into a large serving bowl.
  8. Place int he fridge for at least 4 hours before serving to allow it to set to the right consistency.

Top Recipe Tips

  • The wider the dish you use for the water is, the easier it will be to sprinkle the gelatin evenly over it.
  • When choosing which cream cheese and yogurt to buy always read and compare the ingredients lists on the labels.
  • Leave your cream cheese out the night before you make this as it will be much easier to mix if at room temperature.
  • You can vary the fat amount in the recipe to suit your goals by varying the fat % in the Greek yogurt you buy.
  • You will not get the same result if you use fresh strawberries. I recommend you stick to frozen.
  • The allulose (or xylitol or erythritol) is there just to sweeten, so you can add more or less to your taste and not affect the consistency or texture.
  • Do not over-whip the heavy cream or you will end up with butter. Which isn’t a disaster by any means. Unless you then have to go out to get more cream for the mousse.
  • Folding is the act of gently turning the mixtures over each other until incorporated. Folding ensures you do not knock all the air out of the cream that you just spent time whipping into it.

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 and allulose are the sweeteners I recommend because they work very well. I also recommend erythritol if allulose or xylitol give you issues, but erythritol can be tricky to use successfully. 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.
  • The alternative to gelatin is agar agar.
  • Sub thick coconut milk for heavy cream, Kite Hill cream cheese for cream cheese, and Kite Hill yogurt for Greek yogurt. The flavor of the mousse will be materially different.

  • Deb - Oh, my Gawd!!! You’re a genius! When do you sleep? 😊 What an amazing recipe, (one of many) my friend! Can’t wait to make this. I love how organized your recipes are and all the steps and tips you lay out for us. You make it impossible for us to fail. I am in Heaven studying your recipes, learning from the best ever, YOU, Carrie Brown. Everything you write is quite entertaining as well…you make me laugh. Thank you so much! I just love you!ReplyCancel

Ah, pizza. It’s one of the things that causes many people new to a low carb lifestyle to partake in much wailing and gnashing of teeth. And while there are lots of recipes for alternatives ricocheting around the inter-webs these days, you can most easily scratch that pizza itch by getting your mitts on some Fox Hill Kitchens Bunz. (Coupon: carrie for 15% discount!)

Wait. WHAT?? You mean to tell me there’s no magical pizza recipe going down in this post??

Nope. No magical pizza recipe.

Because one of my big, fat life goals is to help you eat the most delicious food so you can happily stay on the low carb / keto train for as long as you want or need. And that does not require fancy or complicated recipes. And while creating new recipes is one of my favorite things in the world to do, this blog isn’t about me. It’s about you.

And there are times when you need food that is simply assembled; because you don’t have the time, or the energy, or the equipment, or the space, or the mental or emotional capacity to break out all. the. things. just to get dinner on the table. AND THAT’S ABSOLUTELY FINE! And yes, I also need food like that on the regular.

So this post is giving you permission to have it all. Have really delicious food that doesn’t require a culinary arts degree, half your evening, or require a fully-stocked pantry and the need to fearfully ask the internet for a tried-and-true recipe because lord knows there are far, far, far more keto recipe fails out there than ones that actually work and taste great.

And here’s the real kicker: this post also gives you permission to revel entirely and excitedly in your pizza success despite the fact that you did not spend a ton of time trying to wrestle one of 3.12 gazillion different versions of Fat Head Dough into submission.

Easy Peasy Pizza #1: marinara + shredded mozzarella + pepperoni + dried oregano

Easy Peasy Pizza #2: marinara + shredded cheddar + ground sausage + sliced mushrooms + dried sage (saute the ground sausage in a skillet prior to using as a topping – cook it but don’t brown it)

Easy Peasy Pizza #3: pesto + chopped feta + sliced cherry tomatoes + fresh basil (I used pre-made pesto that I bought at Costco – always check the ingredients!)

 

Side note: I love Fox Hill Kitchens products. I mean *really* love them. I use them all the time and anywhere I would have used regular buns and bagels. And if you know me at all then you know that I do not share or promote anything that I do not totally believe in and use myself.

 

Easy Peasy Pizza

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  15 mins  |   Total time: 20 mins

What You Need

 

What You Do

  1. Allow your Fox Hill Kitchens Bunz (Coupon: carrie for 15% discount!) to defrost, and while that’s happening pre-heat the oven to 450F.
  2. Slice your Bunz in half and lightly toast them. The goal is not to give them color, but just to dry them a little to make them sturdier.
  3. Place your Bunz cut side up on a baking sheet covered with aluminum foil or parchment paper. (Yay! Easy clean-up!)
  4. Spread your sauce evenly on your Bunz with the back of a spoon.
  5. Spread your cheese on your Bunz.
  6. Add your toppings.
  7. Bake in the center of the oven for 15 minutes, until the cheese is melted, golden and bubbling.
  8. Sit on the couch with your plate of pizza and revel in the fact that you have pizza with practically zero carbs (depending on toppings) that tastes like pizza and feels like pizza but was faster and cheaper than pretty much any other alternative.
  9. High-five your cat. Or dog. Or fellow human(s).

 

Top Recipe Tips

  • Fox Hill Kitchens Bunz (Coupon: carrie for 15% discount!) – buy 6 of any combination for free shipping on top of your discount (!)
  • Freeze your Bunz and Bagelz as soon as they arrive.
  • Allowing your Bunz and Bagelz to defrost naturally gives you the best results.
  • Don’t use pre-shredded cheese – they have carby fillers in them. Buy block cheeses and shred yourself using a food processor (Cuisinart is my recommendation) or, like I do, use a simple box grater. In the case of feta just slice or cube with a sharp knife.

 

Helpful Cooking and Recipe Links

 

 

I love lamb. I ate lamb quite a lot growing up in England. We have a lot of lambs frolicking around the British Isles, especially in Wales, where it’s said there are more sheep than people. So while my love of lamb runs deep, when I came to live in America 19 years ago I discovered that lamb was really hard to find and when you did find it you also had to go and find a bank loan to be able to purchase it.

Then, fast-forward 6 or so years and lamb started popping up here and there. Nowadays I think I can get lamb in practically every grocery store I wander into. Not only is it much more readily available, but the price – depending on the cut – can be less than your grass-fed beef, your steaks, bison, and quite a lot of seafood. So lamb is now well and truly on the menu! Or, at least, it should be. Especially if you are eating low-carb or keto. Lamb is a fatty meat, so you can typically get keto ratios by just eating the onboard fat that comes with your lamby goodness.

And, had I not been usurped by one Yogi Parker – our giant, resident Keto Trucker – this would have been the first time lamb made an appearance on the blog. But Yogi gave us roast lamb (cooked (!) in (!) a (!) truck (!)) a little while back, so I shall concede to second place with this Lamb Shank recipe.

If you’re new to lamb, you should totally make this. And if you love lamb, you should totally make this. If only for the way your house will smell for hours during and afterwards. And please don’t be put of by the total time it takes. The prep part is almost nothing. All the effort and magic happens while it is languishing in the oven.

You can even prep it the night before or the morning of, and then just pop it in the oven when you get home. Or if that makes dinner too late for you, save it for the weekend when you can toss it in the oven earlier in the day. But please make it. It combines 3 of my favorite things: lamb, fennel, and tarragon, and they compliment each other beautifully in this simple and easy dish. If you hve only had fennel raw and don’t love the aniseed flavor, cooked fennel has a very different, gentle flavor so I urge you to try it cooked before you dismiss it out of hand.

I’d serve this with cauliflower rice, or Miracle rice, and let all those delicious juices make you forget that grains are even a thing.

 

Fennel Tarragon Lamb Shanks

Author: Carrie Brown | Prep time:  15 mins   |   Cook time:  2 hours 30 mins  |   Total time: 2 hours 45 mins  |  Serves: 4 – 6

What You Need

  • 1 TBSP avocado oil or coconut oil
  • 4lb / 1.8kg lamb shanks (4 – 8 shanks)
  • 5 garlic cloves, crushed
  • 10 oz / 280g fennel bulb, sliced
  • 6 oz / 170g onion, chopped (video!)
  • Sea salt (For the best salt and a 15% discount use code: carriebrown)
  • Ground black pepper
  • 1 cup  / 8 fl oz. dry white wine
  • 1 ¾ cups  / 14 fl oz. chicken stock
  • 2 tsp. konjac flour / glucomannan powder
  • 1 oz / 30g butter
  • 1 TBSP finely chopped fresh tarragon

 

What You Do

  1. In a large pan heat the oil and brown the lamb shanks on all sides. You may have to do this in batches.  As you brown the lamb, remove it to a plate.
  2. Add the crushed garlic, sliced fennel, and chopped onion to the pot and cook over a medium heat until soft, about 10 minutes.
  3. Season with sea salt and ground black pepper.
  4. Add the wine and stock, stir well and bring to a boil.
  5. Carefully add the lamb shanks to the pot, cover and cook at 350ºF until the shanks are tender, about 2½ hours.
  6. Carefully remove the lamb from the pot (it will be slippery and delicate!) and place it on a plate.
  7. Place the pot over a low heat and gently sprinkle the konjac flour over the surface of the liquid with one hand while whisking rapidly with the other to quickly and completely incorporate it.
  8. Stir until the sauce has thickened – 2 minutes or so – and then add the butter and finely chopped tarragon and whisk until the butter is melted and mixed in.
  9. Return the lamb shanks to the pan and allow to sit in the sauce for 5 minutes before serving.

 

Top Recipe Tips

  • I really recommend using fresh tarragon, but if you cannot get it or do not grow it, use 1/3 rd TBSP dried tarragon instead and add it to the pot before you cover the pot and place it in the oven.
  • If you have very small shanks you will want to check the lamb after 2 hours.
  • Check out the video I made of how to effectively chop an onion.
  • Stick with white or yellow onions for the lowest carbs.
  • If you are not a wine drinker you can use white cooking wine which you can buy at the grocery store. Or a bottle of Trader Joe’s Two-Buck Chuck for the cheap wine win. But don’t skip the wine. The flavor will be quite different if you do.

 

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!
  • If you try and use guar gum or xanthan gum instead of konjac flour / glucomannan powder you will likely have a slimy sauce and you will be sad. It also won’t reheat well. Trust me. Get yourself some konjac flour / glucomannan powder and keep it in your pantry as a keto / low carb cooking staple.