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Cookbooks by Carrie Brown

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 ScoopThe KETO Crockpot Cookbook | Carrie Brown

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

101 KETO Beverages Cookbook

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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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?

    Thanks!ReplyCancel

    • 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!
    ReplyCancel

  • 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.

    Thanks,

    TamaraReplyCancel

  • 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!

    DebraReplyCancel

  • 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.
    ReplyCancel

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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

Super Seafood Stuffed Avocados

You really should be a Kitchen Enthusiast or Kitchen Rockstar. Come join us!

 
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    Super Mother Clucker Burgers

    Here is a super power burger that is not only delicious, it hits those keto macro ratios, and also delivers a punch of bio-available nutrients to your body. How you may ask? Well the answer to that is simple…..LIVER! Liver is among the most nutrient dense super-foods on earth, but unfortunately many people don’t like it or are squeamish at the thought of consuming this powerful super-food. Here at the Carrie Brown Clubhouse, though, we got your back. We worked hard to come up with some delicious recipes that you can eat and not even realize you are chowing down on the magical-super-duper-food liver. In our line-up of burgers to turn you into a super-human we give you: Super Mother Clucker Burgers. You know you want some of those.

    Super Mother Clucker Burgers | Yogi Parker

    First you have to grind the meat and the quantities you need for this recipe are in the ingredients below. Here is what you do: You can start with ground chicken, or you can grind your own. If you are grinding your own, I recommend you use chicken thighs. You can use a meat grinder if you have one, or you can use a food processor. Cut the chicken thighs into strips or chunks that can fit into the hopper of your meat grinder. That size can vary based on the type of grinder you have. For a food processor, cut the meat into chunks that can fit easily into your food processor’s feed tube, and again, the size can vary based on the size of your food processor.

    Cold is your friend, heat is not.  If your meat is too warm, it will turn into mush when you are grinding it, so you want to get it nice and cold.  My suggestion is to lay the meat out on a parchment lined baking tray so that each piece of meat is separated and not touching each other.  Place the tray of meat into the freezer for 30 minutes to one hour depending on how thick the meat is.  You want to get the meat to where it is just starting to freeze but is not completely frozen.  You can then grind the meat and it will not become a mushy mess.

    DO NOT FREEZE THE MEAT SOLID.   It will not grind and possibly break the grinder.

    Super Mother Clucker Burgers | Yogi Parker

    Liver can easily turn into a puddly mess when ground, so here are some steps to help maintain a firmer texture when grinding. Rinse and drain the liver very well to get the blood off. To make the texture firmer, marinate the liver in yogurt for at least 8 hours. Make sure the yogurt completely covers the liver. The acid in the yogurt will help the liver gain a firmer texture. Once marinaded, rinse the yogurt off the chicken livers and discard it. Pat the chicken livers dry. Chicken livers are likely already small enough to fit into the hopper of your grinder or food processor, but cut them smaller if you need to. Place the chicken livers on a baking sheet and place in the freezer for about 30 minutes. Liver is delicate, and will not take as long to freeze as muscle meat. Get the liver to the point were it is almost frozen but not frozen solid. You can then grind the liver.

    Another option – instead of marinading in yogurt – and for an even firmer texture is to lightly sear the liver in a skillet on each side before chilling and grinding. You do not want to cook the liver all the way, leave the inside mostly raw. This helps get some of the moisture out of the liver and makes for a grind with firmer texture and a sturdier patty.

    Super Mother Clucker Burgers | Yogi Parker

    Now you’ve got your meat and liver ground and ready you can continue with the rest of the ingredients and instructions for your Super Mother Clucker Burgers below.

    Check out our Cooking Channel | Carrie Brown

    If you’ve been nervous to try liver these Super Mother Clucker Burgers are a fabulous way to put on your training wheels! Give it a shot! We promise you will not taste the liver. At all. And anyone you feed them to will be none the wiser. You’re welcome!



    Super Mother Clucker Burgers

    Author: Yogi Parker| Prep time:  20 mins   |   Cook time:  20 mins  |   Total time: 40 mins + freezing  |  Serves: 3 – 6

    What You Need

    • 1 lb. / 450g ground chicken
    • 8 oz. / 225g chicken livers
    • 2 eggs
    • 2 TBSP fennel seed
    • 1 TBSP ground sage
    • 1 oz. / 25g fresh parsley, finely chopped
    • 3 cloves garlic, minced
    • 1/2 cup grated Parmesan cheese
    • 1 oz. / 25g collagen
    • 1 tsp. konjac flour / glucomannan powder
    • sea salt and ground black pepper
    • OPTIONAL: Fox Hill Kitchen Bunz (Use code: carrie for a 15% discount!)

    What You Do

    1. Place the ground chicken and liver in a large mixing bowl (see detailed instructions above).  Add in eggs, fennel seed, sage, parsley, garlic, Parmesan, and collagen.  Use your hands to start mixing and incorporating all the ingredients together.  As you mix the ingredients, slowly add the konjac flour (sprinkle some over the top, mix, sprinkle, mix, and repeat until the konjac flour is used up).  This will prevent the konjac flour from forming clumps.
    2. After you are done mixing you may find that your burger mixture has become a bit loose and soupy. Again, cold is your friend. Cover the bowl with a lid or some plastic wrap and place in the freezer for 30 minutes, or the refrigerator for a couple hours. The konjac flour will absorb excess moisture and the cold will firm the mixture up so you can make your patties.
    3. Portion out about 1/4 lb / 110g of meat for each patty. Roll the ground meat in your hands and form into meatballs then press each meatball into a flat patty. It will help with cooking if these patties are pressed thin, about 1/2 inch thickness
    4. Cold is your friend. The burgers hold together *much* better if they are completely frozen before they are cooked. Cut some parchment paper into squares slightly larger than the patties. Place the patties between the parchment papers so that the patties do not stick to each other. Place the patties in a seal-able container and freeze until solid. The liver is a very soft, delicate meat that makes the patties very fragile and they tend to fall apart very easily when cooked if not frozen first, so do not skip this step. This also means you can keep a supply of burgers in the freezer for whenever you want to have some and you do not have to cook right away. They can last several months in the freezer in a covered container.
    5. These burgers can be fragile, so I would not cook them on a grill. I suggest using a skillet. Add some oil – avocado oil, tallow, lard or coconut – to a skillet to prevent patties from sticking. You want to cook the patties on medium low or low heat. When your skillet is hot, place the patties on the skillet and cook for five minutes. Carefully flip the patties and cook for another five minutes, then repeat the process, cooking each side for another five minutes each side for a total of twenty minutes cook time. The Parmesan can burn and develop a hard crunchy burnt crust so make sure you don’t skip the flipping. Remove the patties from the heat and place them on a plate to rest for about five minutes before eating to ensure you have a nice juicy burger patty.



    Top Recipe Tips

    • Have it any way you would have a burger patty; by itself, on a keto bun like a Foxhill Bakery bun or bagel with all the fixings, between two large sautéed portobello mushrooms, on your favorite salad or as a lettuce wrapped burger. These a r e also very much like sausage in flavor, so having them with your favorite breakfast foods like eggs and bacon is another fantastic option. You may want to have them between Carrie’s cheesy biscuits for a chicken and biscuit sandwich. the taste of liver, increase the ratio of bacon to liver by reducing the liver and doubling the bacon.
    • Serve on some keto bread like Fox Hill Kitchen Bunz  (Use code: carrie for a 15% discount!).

    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!

    Super Mother Clucker Burgers | Yogi Parker



    0 comments
    Add a comment...

    Your email is never published or shared. Required fields are marked *

      Power Porkies Dry Chili Burgers

      Here is a super power burger that is delicious, it hits those keto macro ratios, and also delivers a punch of bio-available nutrients to your body. How you may ask? Well the answer to that is simple…..LIVER! Liver is among the most nutrient dense super-foods on earth, but unfortunately many people don’t like it or are squeamish at the thought of consuming this powerful super-food. Here at the Carrie Brown Clubhouse, though, we got your back. We worked hard to come up with some delicious recipes that you can eat and not even realize you are chowing down on the magical-super-duper-food liver. In our line-up of burgers to turn you into a super-human we give you: Power Porkies Dry Chili Burgers. Just the name makes you want to make them!

      Power Porkies Dry Chili Burgers | Yogi Parker

      First you have to grind the meat and the quantities you need for these Power Porkies Dry Chili Burgers are in the ingredients below. Here is what you do: You can start with ground pork, or you can grind your own. If you are grinding your own, I recommend you use pork shoulder. You can use a meat grinder if you have one, or you can use a food processor. Cut the pork shoulder into strips or chunks that can fit into the hopper of your meat grinder. That size can vary based on the type of grinder you have. For a food processor, cut the meat into chunks that can fit easily into your food processor, and again, the size can vary based on the size of your food processor.

      Cold is your friend, heat is not.  If your meat is too warm, it will turn into mush when you are grinding it, so you want to get it nice and cold.  My suggestion is to lay the meat out on a parchment lined baking tray so that each piece of meat is separated and not touching each other.  Place the tray of meat into the freezer for 30 minutes to one hour depending on how thick the meat is.  You want to get the meat to where it is just starting to freeze but is not completely frozen.  You can then grind the meat and it will not become a mushy mess.  Use the same process to prep your bacon for grinding.

      DO NOT FREEZE THE MEAT SOLID.   It will not grind and possibly break the grinder.

      Power Porkies Dry Chili Burgers | Yogi Parker

      Liver can easily turn into a puddly mess when ground, so here are some steps to help maintain a firmer texture when grinding. Rinse and drain the liver very well to get the blood off. To make the texture firmer, marinate the liver in yogurt for at least 8 hours. Make sure the yogurt completely covers the liver. The acid in the yogurt will help the liver gain a firmer texture. Once marinaded, rinse the yogurt off the liver and discard it. Pat the liver dry and cut the liver into strips or chunks that can fit into your food processor or the hopper of your meat grinder. Place the liver pieces on a baking sheet and place in the freezer for about 30 minutes. Liver is delicate, and will not take as long to freeze as muscle meat. Get the liver to the point were it is almost frozen but not frozen solid. You can then grind the liver. For best results, grind the liver with the bacon and you will get a firmer, better texture.

      Another option – instead of marinading in yogurt – and for an even firmer texture is to lightly sear the liver in a skillet on each side before chilling and grinding. You do not want to cook the liver all the way, leave the inside mostly raw. This helps get some of the moisture out of the liver and makes for a grind with firmer texture and a sturdier patty.

      Power Porkies Dry Chili Burgers | Yogi Parker

      Now you’ve got your meat and liver ground and ready you can continue with the rest of the ingredients and instructions for these fantastic Power Porkies Dry Chili Burgers below.

      If you’ve been nervous to try liver this is a fabulous way to put on your training wheels! Give it a shot! We promise you will not taste the liver. At all. And anyone you feed them to will be none the wiser. You’re welcome!



      Power Porkies Dry Chili Burgers

      Author: Yogi Parker| Prep time:  20 mins   |   Cook time:  20 mins  |   Total time: 30 mins  + freezing time |  Serves: 6 – 12

      What You Need

      • 1 lb. / 450g pork shoulder
      • 1 lb. / 450g bacon
      • 1 lb. / 450g beef or calf liver
      • 1 egg
      • 1 jalapeño, seeded and minced
      • 6 oz. / 170g onion, roughly chopped
      • 3 cloves garlic, minced
      • 2 TBSP chili powder
      • 1 TBSP chipotle powder
      • 1/2 TBSP ground cumin
      • 2 tsp. onion powder
      • 1/2 tsp. garlic powder
      • 1 tsp. mustard powder
      • 1 TBSP coconut aminos
      • 1 TBSP apple cider vinegar
      • 2 TBSP keto sweetener of your choice
      • 2 tsp. konjac flour / glucomannan powder
      • OPTIONAL: Fox Hill Kitchen Bunz (Use code: carrie for a 15% discount!)

      What You Do

      1. Place the ground pork, liver and bacon in a large mixing bowl (see detailed instructions above).  Add in the egg, minced jalapeño, chopped onion, garlic, chili powder, chipotle powder, cumin, onion powder, garlic powder, mustard powder, coconut aminos, apple cider vinegar, and sweetener.  Use your hands to start mixing and incorporating all the ingredients together.  As you mix the ingredients, slowly add the konjac flour powder (sprinkle some over the top, mix, sprinkle, mix and repeat until konjac flour is used up).  This will prevent the konjac flour from forming clumps.
      2. After you are done mixing you may find that your burger mixture has become a bit loose and soupy. Again, cold is your friend. Cover the bowl with a lid or some plastic wrap and place in the freezer for 30 minutes, or the refrigerator for a couple hours. The konjac flour will absorb excess moisture and the cold will firm the mixture up so you can make your patties.
      3. Portion out about 1/4 lb / 110g of meat for each patty. Roll the ground meat in your hands and form into meatballs then press each meatball into a flat patty. It will help with cooking if these patties are pressed thin, about 1/2 inch thickness.
      4. Cold is your friend. The burgers hold together *much* better if they are completely frozen before they are cooked. Cut some parchment paper into squares slightly larger than the patties. Place the patties between the parchment papers so that the patties do not stick to each other. Place the patties in a seal-able container and freeze until solid. The liver is a very soft, delicate meat that makes the patties very fragile and they tend to fall apart very easily when cooked if not frozen first, so do not skip this step. This also means you can keep a supply of burgers in the freezer for whenever you want to have some and you do not have to cook right away. They can last several months in the freezer in a covered container.
      5. These burgers can be fragile, so I would not cook them on a grill.  I suggest using a skillet.   Add some oil – avocado oil, tallow, lard or coconut – to a skillet to prevent the patties from sticking.  You want to cook the patties on medium low or low heat.  When your skillet is hot, place the patties on the skillet and cook for five minutes.  Carefully flip the patties and cook for another five minutes, then repeat the process, cooking each side for another five minutes each.  For 1/2 lb patties repeat and cook each side of each patty  for 3 five-minute cycles.  Remove the patties from the heat and place them on a plate to rest for about five minutes before eating to ensure you have a nice juicy burger patty.

      Top Recipe Tips

      • Have it any way you would have a burger patty: by itself, on a keto bun like a Fox Hill Kitchens Bakery bun with all the fixings, between two large sautéed portobello mushrooms, on your favorite salad, or as a lettuce wrapped burger.
      • Serve on some keto bread like Fox Hill Kitchen Bunz  (Use code: carrie for a 15% discount!).

      Helpful Cooking and Recipe Links

      Podcast Episodes and You Tube Videos

      Check out our Cooking Channel | Carrie Brown

      Substitutions

      • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!

      Power Porkies Dry Chili Burgers | Yogi Parker



      0 comments
      Add a comment...

      Your email is never published or shared. Required fields are marked *

        Cheesy Peppered Steak Soup

        This Cheesy Peppered Steak Soup is the third in a series of recipes that started life as a fabulously tasty Sheet Pan Meal that I then morphed the ingredient list into an entirely different meal. Giving you two different recipes for the same ingredients will help you budget, plan, and bulk buy without getting bored with what’s on the menu!

        Cheesy Peppered Steak Soup | Carrie Brown

        I am pretty sure I would not have come up with this particular combination in a soup if I hadn’t made the Sheet Pan Nutmegger Cheesesteak first. So I am really glad that sheet pan dinner went down, because this soup is delicious! I am a big fan of soups at the best of times and this made a perfect weeknight dinner with little time, no fancy ingredients, and meat that can easily kept on hand in the freezer.

        Check out our Cooking Channel | Carrie Brown

        Those Fox Hill Kitchen Bunz – or whatever bread substitute you prefer – that you may have used to turn the Sheet Pan Nutmegger Cheesesteak into a fabulous keto Cheesesteak would also be wonderful to sop up this Cheesy Peppered Steak Soup with. I do like dunking bread in my soup, and those Fox Hill Kitchen Bunz are my favorite! Want those Bunz? We have a coupon for those! Click here and use coupon code: carrie for a 15% discount!

        Cheesy Peppered Steak Soup | Carrie Brown

        Shaved steak – typically found prepacked in the meat counter or in frozen food – is very, very finely sliced beef. The thickness of the beef makes it perfect for a quick soup it cooks very fast – no need to brown and cook the meat forever. The longest part is sauteing the veggies, then it all comes together in minutes.

        Want more or less veggies in your soup? Have at it. Want more or less beef? Go for it! Just keep the liquid, thickener and cheese amounts the same and you can use or or more meat and veggies depending on what you have, what your goals are, or what your carb and protein levels need to be.


        I suspect that you keep most of these ingredients on hand in your fridge and pantry so this makes a brilliant last minute “What can I eat?” meal. If this isn’t in your regular rotation it really needs to be!

        Cheesy Peppered Steak Soup

        Author: Carrie Brown | Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Serves: 4 – 6

        What You Need

        • 2 TBSP avocado oil or coconut oil
        • 8 oz. / 225g bell peppers, finely chopped
        • 4 oz. / 110g white or yellow onion, finely chopped
        • 5 oz. / 140g mushrooms, sliced
        • 1 lb / 450g shaved steak
        • Sea salt and ground black pepper to taste (Get the best sea salt here and use code: carriebrown for 15% discount!)
        • 3 cups / 1.5 pints beef stock
        • 2 cups / 1 pint almond milk
        • 1/4 cup / 2 fl oz. heavy cream
        • 2 tsp. apple cider vinegar
        • 1.5 tsp. konjac flour / glucomannan powder
        • 1/2 tsp. guar gum
        • 3 tsp. fresh parsley, finely chopped
        • 4 oz. / 110g smoked Gruyere
        • 4 oz. / 110g mozzarella

        What You Do

        1. In a large pan, heat the avocado oil over a medium heat and then add the chopped bell peppers, onions, and sliced mushrooms and saute until the veggies are just starting to soften.
        2. Add the shaved steak, season with sea salt and ground black pepper, stir well, and continue to saute for a further 5 minutes.
        3. Add the beef stock, almond milk, heavy cream, and apple cider vinegar and stir well.
        4. Bring the soup just to the boil then reduce heat to a simmer.
        5. Gently and evenly sprinkle the konjac flour over the surface of the soup while stirring very rapidly with the other hand to quickly incorporate it throughout the soup.
        6. Repeat the last process with the guar gum and continue stirring for 2 minutes until the soup has fully thickened.
        7. Add the fresh chopped parsley, the smoked Gruyere, and the mozzarella and stir until the cheeses are completely melted.
        8. Serve.


        Top Recipe Tips

        • You can also use sliced roast beef. Even though it is thicker, since it is roasted already you only need to heat it through.
        • You can use any mixture of cheeses that you prefer to vary the flavor, but for best results make sure you choose ‘melty’ cheeses.
        • If you only have dried parsley, reduce the amount to 1 tsp. and add it with the shaved steak earlier in the recipe.

        Helpful Cooking and Recipe Links

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        Substitutions

        • Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
        • See Top Recipe Tips above.
        Cheesy Peppered Steak Soup | Carrie Brown






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        • AmyFor family members with nut allergies, what is a good sub for the almond milk?  Hemp milk?  ReplyCancel