As the crisp autumn air sets in, there’s nothing quite like curling up with a warm, comforting bowl of goodness to soothe your soul. And what better way to do that than with a deliciously cozy keto recipe? This season, we’re embracing all things pumpkin, squash, and apple to bring you our top 20 picks for the most mouthwatering, satisfying, and downright delightful keto fall recipes.
From creamy soups to roasted vegetables, decadent cakes to savory main courses, we’ve got it all covered. So why not get cozy with us and start cooking up a storm? Whether you’re a seasoned keto pro or just starting out on your low-carb journey, these recipes are sure to become new fall favorites.
Creamy Pumpkin Soup with Coconut Milk
Cozy up with this comforting and creamy pumpkin soup infused with the richness of coconut milk. Perfect for a chilly fall evening or as a nutritious lunch option.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup coconut milk
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, pumpkin, broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
3. Use an immersion blender or transfer soup to a blender and puree until smooth.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Brussels Sprouts with Bacon and Parmesan
This recipe elevates the humble Brussels sprout to new heights by pairing it with crispy bacon, nutty parmesan cheese, and a hint of sweetness. Perfect as a side dish or main course, this roasted vegetable is sure to please even the most discerning palate.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, chopped
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. While the sprouts are roasting, cook bacon in a skillet over medium heat until crispy.
5. Remove sprouts from oven and toss with cooked bacon and Parmesan cheese.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Keto Butternut Squash Risotto
Get ready to experience a rich and creamy low-carb twist on the classic Italian dish, perfect for a keto diet. This recipe combines roasted butternut squash with cauliflower rice and a blend of savory cheeses.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 head of cauliflower
– 4 tablespoons of unsalted butter
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of grated Parmesan cheese
– 1/2 cup of shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Roast the butternut squash for 45 minutes or until tender.
3. Pulse the cauliflower in a food processor until it resembles rice.
4. In a large skillet, sauté the onion and garlic in butter until softened.
5. Add the roasted butternut squash and cauliflower “rice” to the skillet. Stir in Parmesan and mozzarella cheese.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 15 minutes
Slow Cooker Beef Stew with Cauliflower Mash
Warm up on a chilly day with this comforting slow cooker beef stew paired with a creamy cauliflower mash. This easy-to-make recipe is perfect for a cozy night in.
Ingredients:
– 2 lbs beef stew meat
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 cup frozen peas
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 head cauliflower
– 2 tablespoons butter
– 1/2 cup heavy cream
Instructions:
1. Add beef, onion, garlic, carrots, potatoes, peas, broth, tomato paste, and thyme to the slow cooker. Season with salt and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, cook cauliflower in boiling water until tender. Drain and mash with butter and heavy cream.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Pumpkin Spice Fat Bombs
A deliciously creamy treat that combines the warmth of pumpkin spice with the richness of coconut fat, perfect for a sweet indulgence.
Ingredients:
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup granulated sweetener (such as Swerve or Erythritol)
• 1/4 cup heavy cream
• 1 tablespoon pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup melted coconut oil
• Optional: whipped cream and pumpkin pie spice for topping
Instructions:
1. In a medium-sized bowl, combine softened butter, granulated sweetener, heavy cream, pumpkin puree, cinnamon, nutmeg, and salt. Mix until smooth.
2. Fold in the melted coconut oil until fully incorporated.
3. Spoon the mixture into small silicone molds or an ice cube tray.
4. Refrigerate for at least 30 minutes to set.
5. Top with whipped cream and a sprinkle of pumpkin pie spice, if desired.
Cooking Time: None, as these fat bombs are chilled in the refrigerator.
Garlic Butter Roasted Chicken with Fall Vegetables
Elevate your dinner game with this effortless yet impressive recipe that combines the rich flavors of garlic butter and roasted chicken with the comforting sweetness of fall vegetables.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 tbsp unsalted butter, softened
– 4 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 carrots, peeled and chopped
– 2 Brussels sprouts, trimmed and halved
– 2 red bell peppers, seeded and sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together butter, garlic, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the chicken in a roasting pan and surround it with the chopped carrots, Brussels sprouts, and red bell peppers.
5. Roast for 45-50 minutes or until the chicken is cooked through and the vegetables are tender.
6. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: Approximately 1 hour
Cauliflower Mac and Cheese with Crispy Bacon
Transform classic macaroni and cheese into a healthier, flavorful dish by substituting cauliflower for pasta. This creamy, comforting recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 head of cauliflower
– 6 slices of bacon
– 2 tablespoons of butter
– 1 cup of grated cheddar cheese
– 1/2 cup of grated Parmesan cheese
– 1/4 cup of all-purpose flour
– 1 1/2 cups of milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the cauliflower and pulse it in a food processor until it resembles macaroni.
3. Cook the bacon until crispy, then chop into bits.
4. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux. Gradually add milk, whisking continuously.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted. Season with salt and pepper.
6. Combine cooked cauliflower and cheese sauce. Stir in chopped bacon.
7. Transfer the mixture to a baking dish and top with additional grated cheese (optional).
8. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 25 minutes
Spicy Sausage and Kale Soup
This hearty soup is a perfect blend of spicy sausage, earthy kale, and aromatic vegetables. It’s a comforting and flavorful meal that’s ready in no time!
Ingredients:
– 1 lb spicy sausage (such as andouille or chorizo), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale, stems removed and chopped
– 2 medium carrots, peeled and chopped
– 1 large red bell pepper, chopped
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Optional: red pepper flakes for extra heat
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, carrots, and bell pepper; cook until the vegetables are tender, about 10 minutes.
4. Add the kale, chicken broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: 35-40 minutes
Pumpkin Cheesecake Mousse
Pumpkin Cheesecake Mousse Recipe
Escape the ordinary with this creamy and dreamy Pumpkin Cheesecake Mousse! This autumn-inspired dessert is a perfect blend of rich pumpkin puree, tangy cream cheese, and smooth whipped cream.
Ingredients:
– 1 (8 oz) container cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup heavy whipping cream
– 2 tablespoons unsalted butter, melted
– 1/4 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– Pinch of salt
– Confectioners’ sugar (optional)
Instructions:
1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Gradually add the granulated sugar and mix until combined.
3. Add the heavy whipping cream, melted butter, pumpkin puree, vanilla extract, and salt. Mix until well combined.
4. Whip the mixture with an electric mixer on high speed until light and airy, about 5 minutes.
5. Spoon into individual serving cups or a large serving dish. Chill in the refrigerator for at least 2 hours before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: None
Balsamic Glazed Pork Chops with Roasted Radishes
A sweet and tangy combination that’s sure to impress, these balsamic glazed pork chops are paired with a simple yet flavorful roasted radish side dish.
Ingredients:
– 4 pork chops (1 inch thick)
– 1/2 cup balsamic glaze
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4-6 radishes
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic glaze, olive oil, thyme, salt, and pepper.
3. Brush the mixture evenly onto both sides of the pork chops.
4. Place pork chops on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.
5. Toss radishes with olive oil, salt, and pepper.
6. Spread radishes in a single layer on a separate baking sheet and roast for 15-20 minutes or until tender.
Cooking Time: 40-45 minutes
Keto Cranberry Orange Bread
This recipe combines the flavors of cranberries and orange with the richness of almond flour, creating a deliciously moist and flavorful keto bread perfect for the holiday season.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon orange zest
– 2 tablespoons freshly squeezed orange juice
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter.
2. In a large bowl, combine almond flour, sweetener, baking powder, and salt.
3. In a separate bowl, whisk together eggs, melted butter, cranberries, orange zest, and orange juice.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Creamy Tuscan Garlic Chicken
Elevate your dinner game with this rich and flavorful Creamy Tuscan Garlic Chicken recipe. With a blend of creamy sauce, savory garlic, and tender chicken, you’ll be hooked from the first bite.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 3 cloves of garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes per side. Transfer to a baking dish.
3. In the same skillet, add the minced garlic and cook for 1 minute.
4. Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and dried oregano. Season with salt and pepper to taste.
5. Pour the creamy sauce over the chicken and bake for 20-25 minutes or until cooked through.
6. Garnish with parsley leaves, if desired. Serve hot and enjoy!
Cooking Time: 40-45 minutes
Roasted Acorn Squash with Brown Butter and Sage
Roasted Acorn Squash with Brown Butter and Sage: A perfect fall dish that combines the natural sweetness of acorn squash with the nutty flavor of brown butter and the earthy hint of sage.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Roast the squash for 30-40 minutes, or until tender and caramelized.
5. Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat.
6. Continue cooking the butter, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes).
7. Remove the squash from the oven and drizzle with the brown butter. Sprinkle chopped sage on top.
8. Season with salt and pepper to taste.
9. Serve warm.
Cooking Time: 45-50 minutes
Keto Pecan Pie Bars
These rich and gooey bars combine the classic flavors of pecan pie with the convenience of a bar cookie, all while staying within keto guidelines.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a medium bowl, whisk together almond flour, sweetener, and salt.
3. Add melted coconut oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
4. Stir in chopped pecans.
5. Pour batter into prepared baking dish and bake for 20-22 minutes or until edges are lightly golden.
6. Let cool completely before cutting into bars.
Cooking Time: 20-22 minutes
Zucchini Noodles with Creamy Alfredo Sauce
Transform zucchinis into a delicious and healthy substitute for traditional pasta noodles, paired with a rich and creamy Alfredo sauce. This recipe is quick, easy, and perfect for a weeknight dinner.
Ingredients:
– 4 medium zucchinis
– 2 tablespoons olive oil
– 1/2 cup (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Spiralize zucchinis into noodles.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add butter and let it melt. Then, add zucchini noodles and cook for 3-5 minutes or until slightly tender.
5. In a separate saucepan, combine Parmesan cheese and heavy cream. Heat over low heat, whisking constantly, until smooth and creamy.
6. Combine cooked zucchini noodles with Alfredo sauce. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Smoked Gouda and Cauliflower Bake
A creamy, cheesy, and flavorful side dish that’s perfect for any occasion. This Smoked Gouda and Cauliflower Bake is a great way to enjoy the sweet and nutty flavors of cauliflower with the rich and smoky taste of smoked gouda.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/2 cup smoked Gouda cheese, shredded
– 1/4 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower with olive oil, salt, and pepper until evenly coated.
3. Spread cauliflower on a baking sheet in a single layer.
4. Bake for 20-25 minutes or until tender and lightly browned.
5. In a separate saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
6. Remove from heat and stir in shredded smoked Gouda until melted and smooth.
7. Pour cheese mixture over baked cauliflower and toss until well coated.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Pumpkin Spice Chia Pudding
Elevate your breakfast or snack game with this creamy and comforting pumpkin spice chia pudding, infused with the warm flavors of fall.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon canned pumpkin puree
– Pinch of ground ginger (optional)
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5-10 minutes to allow the chia seeds to absorb the liquid.
2. Add honey, cinnamon, nutmeg, and salt to the mixture. Stir until well combined.
3. Stir in pumpkin puree and ginger (if using).
4. Refrigerate for at least 30 minutes or overnight to allow the flavors to meld together.
5. Serve chilled, garnished with whipped cream, nuts, or a sprinkle of cinnamon if desired.
Cooking Time: None! This recipe is perfect for a quick and easy breakfast or snack.
Herb-Roasted Turkey with Garlic Green Beans
A classic holiday main course gets a flavorful boost from fresh herbs and aromatic garlic.
Ingredients:
For the turkey:
– 1 (12-14 pound) whole turkey, thawed
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon salt
– 1 teaspoon black pepper
For the green beans:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together thyme, rosemary, salt, and pepper.
3. Rub the herb mixture all over the turkey, making sure to get some under the skin as well.
4. Place the turkey in a roasting pan and put it in the oven.
5. Roast for about 2-1/2 hours, or until the internal temperature reaches 165°F (74°C).
6. Meanwhile, toss green beans with garlic, olive oil, salt, and pepper on a baking sheet.
7. Roast in the oven with the turkey for the last 30 minutes of cooking time.
Cooking Time: About 2-1/2 hours for the turkey, plus an additional 30 minutes for the green beans.
Keto Cinnamon Roll Fat Bombs
Elevate your keto diet with these scrumptious and easy-to-make fat bombs that combine the warmth of cinnamon rolls with the convenience of a bite-sized snack. Perfect for satisfying sweet cravings without derailing your low-carb lifestyle.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup coconut oil
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon heavy cream
– 1/2 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, mix together the softened butter, granulated sweetener, and coconut oil until well combined.
2. Add the cinnamon, salt, heavy cream, and vanilla extract. Mix until smooth.
3. Pour the mixture into an ice cube tray or a silicone candy mold.
4. Refrigerate for at least 30 minutes to allow the fat bombs to set.
5. Serve chilled and enjoy!
Cooking Time: None needed, as these fat bombs are best served cold.
Summary
Get ready to cozy up this fall with these delicious keto recipes! From creamy pumpkin soup to roasted Brussels sprouts with bacon, there’s something for everyone. Indulge in comforting dishes like slow cooker beef stew and garlic butter roasted chicken, or treat yourself to sweet treats like keto apple cinnamon mug cake and pumpkin cheesecake mousse. These 20 cozy keto fall recipes are sure to make your evenings a little cozier. So go ahead, get cooking, and enjoy the flavors of the season!
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