About County Carb

County Carb is a recipe site for people who cook with fewer carbs and still want dinner to taste like dinner.

What you will find here

Every recipe on County Carb is written for a home kitchen in the United States. You get US measurements, oven temperatures in Fahrenheit, pan sizes, and doneness cues you can see, smell or check with a thermometer.

• Recipes sorted the way you cook. Browse by meal, by main ingredient, or by how much time you have.
• A Recipe Finder. Filter by meal, main ingredient, total time, difficulty, diet and estimated net carbs per serving.
• What can I make? Tick the ingredients in your kitchen and see which of our recipes you can cook now.
• Swaps and storage. Each recipe lists substitutions, fridge and freezer times, and how to reheat.

Who writes the recipes

County Carb is run by the County Carb Kitchen Team, a small editorial team that plans, writes and edits every recipe and guide on the site. We write our own recipes. We do not copy recipes from other sites or cookbooks.

How we handle nutrition

Each recipe shows estimated calories, carbs, fiber, net carbs, protein and fat per serving. We calculate them from the gram weight of every ingredient and the USDA FoodData Central database. They are estimates, not lab results, and they change with brands, sizes and swaps. Our guide How We Estimate Carbs and Nutrition explains the full method.

What we do not do

County Carb is a cooking site. We do not give medical, dietary or weight-loss advice, and nothing here replaces advice from a doctor or a registered dietitian. If you follow a special diet for a health reason, please talk to a qualified professional.

Say hello

Found a typo, cooked a recipe, or have a question? Write to us at [email protected]. You can also read our editorial policy.