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Keto Cookbooks


Copyright © Carrie Brown 2010-2024, unless otherwise stated. All rights reserved.

Keto Cookbooks by Carrie Brown

All five Keto Cookbooks by Carrie Brown are now available as physical books, and digital books in pdf format (readable on any device, including Kindle).

These Keto Cookbooks by Carrie Brown are 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.

For unsigned physical copies, or digital versions, click on each image below to get full details on the scrumptiousness contained in each one and order the format you love the most.


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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  • VanessaHi, 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?


    • JudyBoth 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 DurhamCarrie
    I love listening to you and Brian on your podcast! And I just ordered your Icecream and crock pot books!

  • Tamara ElliottI 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 bollingerCarrie, Why dont you break down the macros in your smarter ice cream ebook?ReplyCancel

  • MeranHi! 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

  • CristiI 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 WagnerJust ordered your book can’t wait…ReplyCancel

  • PattiI 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

    • carrieHI 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

  • willowhi 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

    • carrieOh 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

      • willowthank 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 McleodHi,
        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 PfeifferHi 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

    • carrieI am working on more subs now. None I have tried so far work.ReplyCancel

      • Roger SkildumWe 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

  • LoriCarrie – 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 HowardIs there a cookbook that has all your favorites in it? Main dish things and biscuits and bread?ReplyCancel

  • DebraI 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 McleodHi,
    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 DiNardoI 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 WestonHi 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.

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  • TraciI bought the set and have just been trying the ice cream recipes. These are the best Keto ice creams I’ve tasted. The guar gum really is the secret ingredient for ice cream that doesn’t turn rock hard in the freezer.  Thank you for your great recipes! You must put many hours into their development.  I might note too that I didn’t have enough avocados for the avocado ice cream (just 2 small one’s), so I added 2 scoops of vegetable smoothie powder and it tastes great.ReplyCancel

  • LynnYours was my first ever subscription to a youtube channel.  Love it!  Also purchased your Ice Cream recipe book, but it may be an earlier version as I don’t think it has sassy goat ice cream.  

    For some reason I can’t comment there, and can’t find your tips and tricks channel to ask that you do a video on using fresh herbs and spices.  I have a problem with washing them, drying them and then chopping them.  They go bad before I ever get a chance to use them.  So, I tend to use dried.  Plus it would be good to understand the flavours that the various herbs and spices add.  Just a suggestion.  Even if you just do how to wash, store and chop would be a big help.I’ve done keto off and on for a couple of years, but don’t consider myself an expert.  I do love your recipes and especially enjoying the videos too that give instructions.  I’m one of those people that eat way too many keto treats, and I need to work on that.  I’ve never done much cooking, so I learn something frome very one of your videos.  I’ve been binging on your youtube videos the past couple of days.  Love when you do them with Dr. Berry.  Also, I think you have a lot of Canadian followers, and many of the products and stores are not available here.  Fox Hill Buns, not.  And I don’t think there is a Trader Joes in the country.  Oh, and I did send a request to join your facebook page. Once I get in there I’m sure I will learn a lot more.Thanks Carrie.  My most favourite thing I’ve made is the peanut butter ice cream. ReplyCancel

  • JerrieHello,Carrie. I heard you doing an interview with 2Krazyketos and want to try making your ice cream recipe soon.ReplyCancel

  • LisaAwesome cook books. Easy to follow. ReplyCancel

  • AllisonIce cream! I bought the Keto ice cream scoop and made the pistachio rose. It’s better than any of the keto ice creams out there. So creamy. Tastes just like the real thing. I used almond milk for the thin coconut milk and greek yoghurt for the creme fraiche. Can’t wait to try more.ReplyCancel

    • carrieAllison – I am so glad you loved it! One of my favorites from the cookbook!ReplyCancel

  • IvaThis design is wicked! You obviously know how to keep a reader entertained.
    Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!)
    Wonderful job. I really loved what you had to
    say, and more than that, how you presented it.
    Too cool!ReplyCancel

  • Norman NeuCarrie

    I have enjoyed your presentations with Jonathan and your cook books.  I have had problems with your ice cream recipes.  They turn out rock hard.  Any suggestions?NormReplyCancel

  • AndreaI bought all your cookbooks but find the teachable app incredibly confusing. Is it possible to download them to iBooks?ReplyCancel

    • carrieYes! All the cookbooks have download links and you can download the pdfs to any device. 

      When you are in the curriculum, click on Access and Download your Digital Cookbook.
      Right at the top of that page it says Download and there is a link directly beneath it.
      Click on that and download it to your device.
      Happy Cooking!
      Love to you,


  • Claudia Martinez de la PeñaHola Carrie!

    Compré el libro the keto Ice cream scoop, está padrísimo pero me gustaria que me ayudes con la cantidad de carbohidratos, grasa, proteina y calorias por porcion. De antemano. graciasReplyCancel

  • RuthSince getting your ice cream book about three years ago I have tried 16 of your recipes and invented 2 variations of my own. I love you! So, so grateful. I do have a question though. Why do you omit eggs from most of your recipes? I was told recently that traditional ice cream recipes use egg custards, and eggs are definitely keto, so I was a bit curious. ReplyCancel

  • RachaelHi!  I am seriously considering joining your Happy Healthy Keto program. Is there a coupon available? Thanks so muchReplyCancel

  • AnnHello:  I purchased 2 of your books, however, I was disappointed to that the nutritional value is not included.  I have to know the number of carbs, fats and proteins in everything.  Is there somewhere I can find the nutritional breakdown for each recipe?  

    Thank you,AnnReplyCancel

  • AnnWhere can you find the nutritional breakdown for all your recipes?  I bought 2 books and was disappointed to see that the nutritional breakdown for each recipe is not included.ReplyCancel

  • Francheska KsenzarskiI just bought Keto for the Holidays book. Where can I locate the calories and carbs for the recipes. None are listed next to each recipe.  This is a deal breaker for me. If I can’t get this information I am sending this back and get my money back. ReplyCancel

  • knowotny@verizon.netHi Carrie! I just yesterday stumbled onto your cookbooks and website. Just made the sheet pan cheesesteak recipe! It was great (even though I had to make a couple of substitutions). Hubby and I both loved it!

    I was going to order your Keto Ice Cream cookbook. However, I noticed that most of your recipes call for using Xylitol. As we have six small dogs in our household, I don’t keep xylitol in my kitchen due to it being deadly to dogs with no antidote. I’m afraid if any a little got spilled, one of the fur kids might lick it up. (Messy cook here, lol!) So, will the ice cream recipes work pretty well with erythritol and/or monk fruit? Those are my go to sweeteners, as well as some stevia. Or, I’m open to other suggestions! Thanks in advance!ReplyCancel

  • GayleWhere can I ask you a question about a recipe ?ReplyCancel

  • RobertaHello Carrie, I am currently going through Cancer and a lot of the recipes you provide have dairy, eggs etc. in your recipes and I am unable to eat these foods.  Do you have any recipes that do not have these foods in them?  Thank you!ReplyCancel

  • The 16 Best Keto Cookbooks Of 2022 To Cook With Confidence[…] Keto Cookbooks by Carrie Brown – Carrie Brown […]ReplyCancel

  • Tanya ShawHi Carrie

    I purchased and just received , keto for the holidays and the keto ice cream scoopBut on none of the recipes has the nutritional information..carbs , fat ect.Where would this information be available ?ReplyCancel

  • LynneHi Carrie, I used unsweetened hazelnut butter to make your fabulous hazelnut ice cream – I got smoother results than when I used my blender.  Have you tried this?  Also I am substituting Allulose plus some organic Stevia as I can’t tolerate Xylitol.ReplyCancel

  • JaugerHi Carrie! Wondering if your Keto membership is a flat rate membership or monthly. I am looking for an affordable guide to stay healthy and consistent with my goals. Thanks!ReplyCancel

  • LizI’ve owned the ice cream book for quite some time but never made the lemon pop before today. Not sure if it was my lemons or what, but the lemon flavor is pretty subtle with the batch I made (and I doubled the juice knowing I would like more) what do you think would be the best approach to a stronger lemon flavor? Steeping the zest longer? Increasing the juice, or adding some lemon extract? I don’t want to mess up the creaminess. (PS my favorite are the chocolate ice creams – I just love them!)ReplyCancel