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.
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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.
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.
Author: Carrie Brown | Prep time: 15 mins | Cook time: 0 mins | Total time: 15 mins + 4 hours setting | Serves: 4 – 6
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.
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 #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
Allow your Fox Hill Kitchens Bunz (Coupon: carrie for 15% discount!) to defrost, and while that’s happening pre-heat the oven to 450F.
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.
Place your Bunz cut side up on a baking sheet covered with aluminum foil or parchment paper. (Yay! Easy clean-up!)
Spread your sauce evenly on your Bunz with the back of a spoon.
Spread your cheese on your Bunz.
Add your toppings.
Bake in the center of the oven for 15 minutes, until the cheese is melted, golden and bubbling.
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.
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.
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
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.