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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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?

    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

  • 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

One thing that a bunch of folks miss when they go keto is things that go crunch. And cereal. They miss cereal. I can’t decide whether one is missed more than the other, but it doesn’t matter with this Vanilla Hazelnut Granola because you get both. You can satisfy your crunch and cereal needs in one tasty spoonful.

It’s a cinch to sling together, and then gets to linger in the oven while it toasts itself to crunchy, golden heaven.  This is something you can make in large batches and store in an air-tight jar giving you a delicious keto meal in an instant.

Vanilla Hazelnut Granola | Carrie Brown

For a more cereal-like experience, toss some in a bowl with some of your favorite nut milk, or, if you want to super-charge your fat intake, some heavy cream. And boy howdy, is this stuff delicious when it’s floating in some heavy cream. The things I do for you to make sure these recipes are really delicious. You can also mix heavy cream with equal amounts of water if you like a thinner “milk” on your granola, or are looking to consume less fat than using all heavy cream.

Vanilla Hazelnut Granola | Carrie Brown

If you do better eating soon after you wake up, then this is a perfect breakfast. If you tend to fast through a morning meal then this is a great snack or first-meal-of-the-day, whenever that is, especially since it is very transportable. You can whip out a bowl of this virtually anywhere!

Vanilla Hazelnut Granola | Carrie Brown

The nuts in this Vanilla Hazelnut Granola make this very calorically dense, so it is easy to overeat. Also, some people find they stall when they eat too many nuts, so figure out how much and how often works for you in the nuts department and stick to that. And remember that as you progress in your keto / low card journey your needs may change. You might find that down the road you can enjoy more of this delicious Vanilla Hazelnut Granola – or less. You do you.

For now, just whip some up and see where it fits in your plan.

Mmmmmm, crunchy!

 

 

Vanilla Hazelnut Granola

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  30 mins  |   Total time:  40 mins  |  Serves: 8 – 12

What You Need

 

What You Do

  1. Gently warm the butter, allulose, sea salt and vanilla extract just until completely melted.
  2. Pour melted butter mixture into a large bowl and quickly whisk in the frothy egg white.
  3. Add the roughly chopped hazelnuts, almonds, and sunflower seeds to the bowl and mix well until all the nuts are completely coated.
  4. Spread the nuts evenly on a baking tray (preferably one that has sides) and bake in the center of the oven at 250F for 30 minutes until golden brown, stirring well and then re-spreading evenly on the tray about every 10 minutes.
  5. After 30 minutes, remove from oven and leave to cool completely on the baking sheet.
  6. Once the granola is cold, store in an airtight jar.
  7. Serve with heavy cream or a 50:50 mix of heavy cream and water if you prefer a thinner liquid on your granola. For dairy-free use any nut milk you prefer.

 

Top Recipe Tips

  • You can make your granola finer by simply chopping the nuts into smaller pieces. You may need to add extra sweetener and butter to ensure everything is coated since smaller pieces means a larger surface area to coat.
  • Take care to let the nuts cool completely before removing from the baking sheet. The sweetener coating them will be extremely hot.
  • Don’t panic if the nuts seem soft when they come out of the oven. They crisp up as they cool, and once cold are all crunch all the time.
  • Use ghee instead of butter for dairy-free.
  • Use raw nuts otherwise you will find the nuts burn during cooking.
  • If you chose the use a different sweetener you may find the granola takes significantly longer to cook and brown. Check every 5 minutes after the initial 30 minutes if your granola is not done and you did not use allulose.

 

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 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.
  • Use ghee instead of butter for dairy-free.

 

Vanilla Hazelnut Granola | Carrie Brown

 

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

This Chocolate Sea Salt Smoothie is one way to get a delicious break to your fast or a meal-on-the-go inside you without having to worry about dodgy ingredients and an icky taste like so many commerically-bought smoothies do. And while I love most things with sea salt, chocolate sea salt is for sure one of my favorites. It makes me feel like I must be drinking something naughty, when in fact with this Chocolate Sea Salt Smoothie it’s just all goodness all the way.

It takes just a few minutes and a quick whizz in the blender to whip up before you’ll be on your way out the door or sitting down to enjoy your smoothie. Smoothies used to be The Thing in the health-food world and people everywhere would start their days blending up some banana-berry-and-spinach-filled concoction. But those were mostly huge sugar rushes in disguise – even when crammed with whole foods. This Chocolate Sea Salt Smoothie on the other hand is sugar-free part from the minimal carbs that come in macadamia nuts and almonds and the fiber that comes in the cocoa powder.

If you are not a dark chocolate fan, check out the Top Recipe Tips below to make it a less intense flavor. Or, of course, just skip this recipe. For those of you who love dark chocolate this will be just the ticket for an easy, delicious keto meal or even dessert after your main meal.

 

Chocolate Sea Salt Smoothie

Author: Carrie Brown | Prep time:  3 mins   |   Cook time:  0 mins  |   Total time: 3 mins  |  Serves: 1

What You Need

  • 1 cup / 8 fl oz. unsweetened almond milk
  • 1 oz. / 30g unsweetened cocoa powder
  • 1 ½ oz. / 30g allulose (or to taste)
  • 1 oz. / 30g macadamia nuts
  • ¼ tsp. sea salt
  • 1 ½ tsp. vanilla extract
  • ½ tsp. guar gum

 

What You Do

  1. Place all the ingredients EXCEPT the guar gum in a blender. Put the lid on and blend on high until completely smooth.
  2. Turn the blender to low speed  and remove the cap from the lid.
  3. Carefully tap the guar gum through the hole in the lid and blend for 15 seconds.

 

Top Recipe Tips

  • Do not overblend after adding the guar gum or you will have a gooey texture to your smoothie.
  • If you omit the guar gum you will not have nearly as good a texture or consistency.
  • If the chocolate flavor seems bitter, add ¼ tsp. more sea salt. If it still seems too dark for you, add another cup of unsweetened almond milk and divide into 2 servings, storing the second serving in a covered container in the fridge.
  • If you want a sweeter smoothie, simply add more sweetener to taste.

 

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!
  • Since the sweetener is there only to sweeten you can use any non-caloric sweetener of your choice.
  • If you leave out the guar gum you will have a very thin smoothie and it will not be as filling.

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Debby Longenecker - Going to make this yummy looking smoothie after my fast. 😉ReplyCancel

This Egg and Bacon Salad is near and dear to my heart. It’s a riff on something my mother started making for birthday parties when I was a young’un, and it has been a favorite thing in my life ever since.  Maybe because I only got to eat it twice a year, so it was a real treat. Or maybe because I associate it with having a birthday and all the joy that comes with that. Or maybe because I’ve always thought ketchup went brilliantly with eggs. Or maybe I just love the taste of it for no reason connected to emotions. Who knows. Who cares. I love this stuff.

Egg and Bacon Salad | Carrie Brown

So I thought I’d share with you this childhood treat – made better by the addition of bacon, and tweaked to be more KETO. Because I love you guys, and I have high hopes that this Egg and Bacon Salad will bring as much joy to you as it does to me, and also that it will help you reach your goals. Also, if you’re just plain bored of eating bacon and eggs, this may well be just the ticket to get you falling in love with them again.

Egg and Bacon Salad | Carrie BrownIt’s easy to make, is mostly assembly, and can be made up in batches in advance for consumption over a number of days. Egg and Bacon Salad is perfect for an on-the-go meal, and travels well. I mean, you can’t leave it out of the ‘fridge for days at a time, but you could totally take some on a plane ride in a disposable container or a Ziploc baggie and it would be fine. Your airplane buddies will be jealous. I actually prefer to eat it when it’s not straight-from-the-fridge cold. The butter isn’t hard and you don’t get palate cling when it’s warmed up a little. Just a thought.

Egg and Bacon Salad | Carrie Brown

This Egg and Bacon Salad would be a fabulous filling in a KETO biscuit or between slices of KETO bread to make a sandwich, and would make a fantastic lettuce wrap affair.  Or make a roll in a KETO tortilla. Plus, if you’re trying to get your kids to love eating KETO – give them this. I have yet to meet a child that didn’t think this was the Best. Thing. Ever.

 

Egg and Bacon Salad

Author: Carrie Brown | Prep time:  10 mins   |   Cook time: 15 mins  |  Total time:  25 mins  |  Serves: 2

What You Need

  • 6 eggs
  • 4 oz. / 110g bacon
  • 1 TBSP tomato paste
  • 1 oz. / 30g butter, softened
  • 2 TBSP heavy cream
  • Sea salt
  • Ground black pepper
  • ½ tsp. lemon juice

 

What You Do

  1. Cook the bacon and chop or crumble depending on how crispy you cooked it.
  2. Meanwhile, hard-boil the eggs, cool, and peel.
  3. Place the eggs in a large bowl and chop finely using a knife. It’s easier to contain the eggs if you do the chopping in a bowl.
  4. Add the chopped or crumbled bacon, tomato paste, softened butter, cream, sea salt, pepper and lemon juice and mix very well until completely combined.
  5. Store in an airtight container in the ‘fridge.

 

Top Recipe Tips

  • Cook bacon in bulk so you always have some cooked bacon on hand to make quick recipes like this.
  • Keep butter in a covered dish on your counter so it’s always soft and ready to go.

 

Helpful Cooking and Recipe Links

 

Podcast Episodes

 

Substitutions

  • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
  • You can swap out the butter for ghee and the heavy cream for thick coconut milk to make this dairy-free. The flavor will be different.

 

Egg and Bacon Salad | Carrie Brown

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Lusa - Bacon weight is before cooking I presume. Any guess for cooked weight?ReplyCancel

  • Greenp4 - Great on half a fox hill bagel with a little cheese on top!ReplyCancel

This Roast Chicken Casserole is a magical recipe to have in your back pocket. Eat this hot or cold, any time of day, on-the-go or sitting at your kitchen table.  Think Chicken Pot Pie without the pastry or the work.

Make it ahead of time and bake when you need it or bake it, chill it, and use in your lunchbox. Reheat in the office microwave and enjoy it at your desk warm. You get the idea. This Roast Chicken Casserole fits all the bills all the time.

Make a baking dish full of this Roast Chicken Casserole, or use individual dishes or silicone muffin cups and you won’t even have to cut and portion it! Serve it on its own, with a pile of exciting lettuce, or your favorite salad. Serve it hot with some steamed asparagus on the side. Or broccoli. Or whatever your favorite non-starchy vegetable happens to be.

You can change the macros simply by using non-fat, low-fat, regular, or full-fat cottage cheese. Use whichever fits your needs and goals, and change it up as your needs change down the road.

I love this recipe for its simplicity and versatility. If I wasn’t making up new recipes all the time this would for sure be on my weekly rotation! Simple, easy, delicious low carb keto grub. #BOOM

 

 

Roast Chicken Casserole

Author: Carrie Brown | Prep time:  10 mins   |   Cook time:  40 mins  |   Total time:  50 mins  |  Serves: 6

What You Need

  • coconut oil spray or avocado oil spray
  • 1lb / 450g roasted chicken, chopped
  • 6 oz. / 225g leeks, finely chopped
  • 3 oz / 55g celery, finely chopped
  • 1 ½ tsp dried parsley
  • 1 tsp. dried tarragon
  • 1 cup / 8 fl oz. cottage cheese
  • 8 eggs
  • ¼ cup Parmesan cheese, grated

 

What You Do

  1. Spray a 7 x 11″ / 4 pint / 2 quart baking dish with coconut oil or avocado oil.
  2. In a bowl, mix the chicken, leeks, celery, parsley, tarragon, and cottage cheese together.
  3. Spread the chicken mixture evenly in the baking dish.
  4. In the bowl, whisk the eggs well.
  5. Pour the eggs evenly over the chicken mixture.
  6. Sprinkle the grated Parmesan evenly over the surface.
  7. Carefully place the baking dish in the oven.
  8. Bake at 375 F for 40 minutes, until the top is golden brown and a skewer poked into the middle comes out clean.

 

Top Recipe Tips

  • Buying pre-roasted, chopped chicken makes light work when you have no time.
  • Vary the fats by using fat-free, low-fat, regular or full-fat cottage cheese, depending on your goals, progress, and macro needs.
  • Prepare before you go to bed, cover with plastic wrap and refrigerate, then bake the next day to enjoy it hot.
  • Keeps very well in the ‘fridge when stored in an airtight container.

 

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!
  • Swap out the leeks for white or yellow onions if you can’t find leeks or they are out-of-season and expensive. The flavor of the casserole will be different.
  • Vary the fat amount by using non-fat, low-fat, regular, or full-fat cottage cheese.

 

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Elise - This looks exactly like what I would like to eat at 11am, when the coffee wears off, but I never have in my fridge. Thanks for the recipe!ReplyCancel

  • Sharvo - No salt?ReplyCancel

    • Sharvo - Just had some, very moist. Not missing the salt at all … must be plenty from the rotisserie chick.ReplyCancel

      • Sharvo - Day 2. Delicious cold. Is there a better way to reheat a single serving? Eggs & microwave are not playing nicely.ReplyCancel

This Green Goddess Dressing might just be your new favorite put-it-on-anything sauce! Made in minutes from stuff you probably already have in your kitchen, you can use this to tart up your salad, gussy-up your poached salmon fillet, or top off your sauteed shredded cabbage alongside your juicy pork chops.

Green Goddess Dressing | Carrie Brown

This Green Goddess Dressing keep in an airtight jar or bottle in the ‘fridge for at least a week, although once you’ve tasted it, I’m not sure it’ll be hanging around very long. Even so, fresh is best, so the recipe doesn’t make a huge amount.  If you have a crowd, or know you’re going to get through it fast just double the batch.

Green Goddess Dressing | Carrie Brown

This Green Goddess Dressing is bursting with flavor from a few simple ingredients.

If you’ve been nervous to start making your own dressings and sauces, start with this Green Goddess Dressing and see how easy it is to liven up your favorite KETO meats, veggies, and salads!  Plus, you can stop reading labels on commercial dressings in vain for one that is actually keto friendly!

#WINNING

 

Green Goddess Dressing

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

What You Need

  • ½ cup / 4 fl oz. Greek yogurt
  • ½ cup / 4 fl oz. sour cream
  • 1 TBSP lime juice
  • 1 TBSP apple cider vinegar
  • ½ oz. / 15g fresh parsley
  • 4 large fresh basil leaves
  • ½ oz. / 15g scallions (green onions / spring onions)
  • ¼ tsp. sea salt
  • ¼ tsp. ground black pepper

 

What You Do

  1. Place yogurt and sour cream in a blender and blend well. Add lime juice, apple cider vinegar, parsley, basil, onions, sea salt and pepper to the blender and blend until completely smooth and green.
  2. Keep leftover dressing in an airtight jar in the ‘fridge.

 

Top Recipe Tips

  • Buy the lowest sugar yogurt you can find. This might be a fat-free one. That’s OK because you can always add it back in in the form of heavy cream if needed. Or, if you don’t need the extra fat, just use the fat-free yogurt as it is.
  • You can use lemon juice instead of lime if you have that on hand but you will get a different flavor.

 

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!

 

Green Goddess Dressing | Carrie Brown

 

 

Want delicious uber-healthy recipes? Check out my Cookbooks!
  • Debbie Lee - need a salad dressing recipe made with no dairy or vinegar. Olive oil is the only oil I can use. Help!!ReplyCancel