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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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

      • 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!


  • 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

Although ice cream that has been churned in an churner will always produce the best results – and be a LOT faster and easier! – it is possible to make ice cream without one. Simple ice cream churners are not expensive and do a great job. I do recommend getting a churner to power your ice cream making endeavors. Only if you intend to make a lot of ice cream, or want to make several flavors at the same time would you consider a more expensive model that allows you to churn continuously without refreezing the churning bowl. I actually find the cheaper ones easier to use and clean!

However, if a churner is simply not on your horizon right now, or you want to test the keto ice cream waters before purchasing a machine, here is how to make ice cream without one:


1. Prepare your ice cream mixture and then chill it per the instructions in The Keto Ice Cream Scoop Cookbook (Digital and hard copies available!)

2. Once sufficiently chilled, put a bowl, container, or baking dish made of something durable – ie. glass – in the freezer. Pour your ice cream mixture into it.

3. After forty-five minutes, open the freezer door and check the ice cream.

4. Once you see that is is starting to freeze near the edges, remove it from the freezer and stir it vigorously with a whisk. Break up any frozen sections and beat it really well. Return to the freezer.

5. Check the mixture every 30 minutes, stirring vigorously as it’s freezing. Use a hand-held mixer for best results, or use a stick-blender. If you do not have any electric equipment you can also use just a spatula or a sturdy whisk and some good old-fashioned elbow grease!

5. Keep checking periodically and stir while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take about 3 hours to be ready.

6. Once it has reached a stiff soft-serve consistency, put a lid on the container and place in the deep freeze until completely frozen.


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

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

If you are anything like me, when the first trays of summer berries appear in the store, you’re on them like bugs round a bug light.  While my favorite way to eat fresh berries will always be with whipped (or unwhipped, I don’t care) heavy cream, it’s lovely to have a keto option that tastes just as decadent and magical, but is more nutrient-dense and bursting with bright, lemony flavor. So I made you Lemon Sauce.

Lemon Sauce | Carrie Brown

You can whip this luscious Lemon Sauce up in a New York minute – as long as you have some Keto Lemon Curd stashed in your ‘fridge.  It’s worth keeping some of that lemon curd goodness on hand just for this sauce.

Lemon Sauce | Carrie Brown

This sauce can be tipped with abandon over any dessert that needs a sauce.  Or even one that doesn’t need a sauce, but you just want to pour sauce on, anyway.

It’s light, delicate and as thin and pourable as unwhipped heavy cream.  It would even make a wonderful alternative to syrup on your keto Vanilla Blueberry Pancakes.  Try it over a bowl of fresh, ripe, sliced peaches.  Mmmm, mmm, mmm, mmm, mmm.  My infamous Chocolate Fudge Mug Cake? It would be fabulous drizzled over that.  Start with some berries and take it from there – where the amount of berries depends on where you are in your journey and what your goals are.  If you are early in the journey and have a long way to go then you might want to forego the berries and focus on those keto pancakes and that Chocolate Fudge Mug Cake.

But really, the world is your keto Lemon Sauce receptacle!


Lemon Sauce

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  0 mins  |   Total time:  5 mins  | Serves: 1 ½ cups

What You Need


What You Do

  1. In a bowl whisk all the ingredients together until completely combined and smooth.
  2. Pour into a serving jug to serve or spoon directly over your dessert.
  3. If storing, cover the jug with plastic wrap or pour sauce into a glass, lidded container and place in the ‘fridge.


Top Recipe Tips

  • You can use any sweetener you like for this, and also adjust the amount of sweetener to taste.
  • Greek yogurt is thicker. You can also use regular yogurt but the sauce will be thinner.


Helpful Cooking and Recipe Links


Podcast Episodes and You Tube Videos



  • 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.


Lemon Sauce | Carrie Brown





Want delicious uber-healthy recipes? Check out my Cookbooks!
  • martyn - Prithee, why do choose non-fat Greek (strained) yoghurt in your lemon sauce?ReplyCancel

    • carrie - Martyn – NF Greek Yogurt has the most protein in, so it makes the sauce SANEr. Hope that helps!ReplyCancel

Egg Muffins are nothing new and extraordinary. But they are still awesome. Especially when you try out some new flavor combinations.  Part of being a Kitchen Rockstar is flexing those taste buds to include new ingredients you haven’t tried before.  Because keto and low carb can *seem* restrictive when you first start, but boy howdy there’s an avalanche of awesome out there if you’re willing to step out of your normal circle of go-to dishes and embrace some new ones. Keto need never become boring! Case in point: Ham, Leek and Feta Egg Cups.

Ham Leek and Feta Egg Cups | Carrie Brown

The trick, though, is learning what goes with what, what ingredients and flavors are good together and which are…not so much. And that’s where I come in! Because you’ve had egg muffin thingys before, but I doubt you’ve had this combination of textures and flavors. You might not even have had some of the constituent parts. These Ham, Leek and Feta Egg Cups may well introduce you to some new favorite flavors. And that’s a really good thing!

Ham Leek and Feta Egg Cups | Carrie Brown

Or maybe, you’ve had the constituent parts on their own and not been too enamored.  One of the things that is magical about food is that when you put things with other things it can completely change them. So don’t be shy if you’ve tried feta cheese before and didn’t care for it. Try it in this combination, and see if becomes delicious. And I should warn you that these Ham, Leek and Feta Egg Cups are rapidly becoming a fan favorite.

Ham Leek and Feta Egg Cups | Carrie Brown

These are fantastic for grab-and-go option, awesomely transportable, and you can eat them hot or cold.  Plus, if you are in a household that isn’t 100% KETO, are entertaining friends, or heading to a potluck, no one will bat an eye or think these are some weird diet food. They’ll just think they’re awesome. And they’ll think you’re a Rockstar in the kitchen.




Ham, Leek, and Feta Egg Cups

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  40 mins  |   Total time: 50 mins  |  Serves: 12

What You Need

  • 1 TBSP avocado oil or coconut oil
  • 6 oz. / 170g leeks, finely sliced
  • 6 oz. / 170g ham, sliced or chopped
  • 4 oz. / 110g feta cheese, cut into small cubes *see notes*
  • 9 eggs
  • 2 TBSP heavy cream
  • 1 TBSP fresh rosemary, finely chopped
  • Ground black pepper


What You Do

  1. Spray 12 silicone muffin cups or a muffin tin with coconut oil or avocado oil.
  2. Heat the avocado or coconut oil in a pan and sauté the leeks and ham together over low heat until the leeks are soft – about 10 minutes.
  3. Divide the leek and ham mixture evenly between the 12 muffin cups.
  4. Divide the feta evenly between the 12 muffin cups.
  5. In a large jug whisk the eggs, cream, fresh rosemary, and pepper well until completely mixed.
  6. Carefully pour the egg mixture equally into the muffin cups over the leeks, ham and feta.
  7. Bake in the center of the oven at 375F / 190C for 30 minutes until well risen and golden brown.
  8. Can be eaten hot or cold. Store in an airtight container in the ‘fridge.


Top Recipe Tips

  • DAIRY-FREE: use thick coconut milk instead of cream, and omit the feta.
  • When buying feta, buy a block and cut it yourself, since crumbled feta typically has a starch added to it to stop it from sticking.
  • I really recommend using fresh rosemary, but if you cannot get it or do not grow it, use 1/3 rd TBSP dried rosemary instead.


Helpful Cooking and Recipe Links


Podcast Episodes and You Tube Videos



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap the feta with any other soft cheese, just know that the flavor will be different.


Ham Leek and Feta Egg Cups | Carrie Brown


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

Ah, fat bombs.  Some people swear by them, and some people say you shouldn’t gratuitously add fat to your intake.  I’m all for doing what’s best to get YOU to YOUR goals, so if fat bombs are helping you get there – and you love yourself some lemon – you will love these little bites of smooth, creamy, zingy Lemon Cheesecake Bombs.

I’ve had a lot of people tell me how, in the beginning, they could not have stuck to keto if they hadn’t had the option of fat bombs. So if this is you, eat your fat bombs. One day you might find you don’t need or want them anymore, and that’s fine too!

We always recommend that you eat all your food together in 1 – 3 meals rather than snacking continuously all day, and when it comes to fat bombs that still holds true. So enjoy one of these after your dinner if you still need a little something, or you just like to end a meal with something dessert-like.

The number of bombs you’ll get out of a batch will vary wildly depending on the size of the molds or paper cases you use and how much you fill them, so the ‘serves 24 – 30’ is really a very rough guide. And since we’re talking about what to make them in, if you don’t have any special silicone candy molds, you can use silicone cupcake cups, or even just small paper baking or candy cases. You certainly don’t have to go to the expense of silicone molds in order to get yourself a little Lemon Cheesecake Bombs going on.




Lemon Cheesecake Bombs

Author: Carrie Brown | Prep time:  5 mins   |   Cook time:  5 mins  |   Total time: 10 mins  |  Serves: 24 – 30

What You Need

  • 4 oz. / 110g butter
  • 4 oz. / 110g coconut oil
  • 4 TBSP allulose or 3 TBSP powdered xylitol or erythritol (or you can pulverize granular xylitol or erythritol in a high-speed blender)
  • 4 oz. / 110g cream cheese
  • Zest of 1 lemon
  • 2 – 3 TBSP lemon juice (depending on how lemony you like)


What You Do

  1. Put butter and coconut oil in a pan over low heat. Sieve the allulose or powdered xylitol or erythritol directly into the pan to make sure there’s no lumps and stir until fat is melted and sweetener is completely dissolved.
  2. Add cream cheese and stir over low heat until completely melted.
  3. Add lemon zest and juice and stir well.
  4. Transfer to a jug and carefully pour into silicone molds that are standing on a cookie sheet.
  5. Carefully carry the cookie sheet to the freezer and put in the freezer on a level surface.
  6. Allow to freeze – at least 2 hours before enjoying. Once frozen, remove from the molds and store in an airtight container in the freezer.
  7. Either eat straight from the freezer or leave to warm up for 5 minutes before eating.


Top Recipe Tips

  • You can use all butter or all coconut oil if you are out of either, just know that you are changing the nutrient profile and wont get the diversity of nutrients that you would using a combination of both.
  • You can replace the lemon zest and juice with lime zest and juice if you’re a lime lover, or that’s what you have on hand.
  • Commercially powdered xylitol and erythritol are finer than home-powdered, but if you can’t find them commercially then powdering them yourself is a good alternative. The texture *might* be a little grainier.
  • 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 fat bombs if you need them rather than eating a larger one that you find is too much.


Helpful Cooking and Recipe Links


Podcast Episodes and You Tube Videos



  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap out the lemon zest and juice for lime zest and juice if you prefer.




Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Angela Anderson - Hi Carrie, I make this last night, but the cream cheese curdled? What would cause that? Coconut oil and Butter were too hot? I put it in a blender then quickly poured into molds. Once it was frozen, it looked okay and tasted good but the cheese was not evenly mixed.ReplyCancel