30+ Low-Carb Meals For Fall

As the leaves change and the air gets crisper, our cravings often turn to warm, comforting foods. But if you’re following a low-carb lifestyle, you might think you have to miss out on your favorite fall dishes. Think again! This guide is packed with over 30 delicious low-carb recipes that are perfect for the autumn season. From hearty soups and stews to satisfying casseroles and sweet treats, you’ll find plenty of inspiration to keep you warm, full, and on track with your health goals.

Hearty Low-Carb Breakfasts

Start your crisp autumn mornings with a delicious and satisfying low-carb breakfast. These recipes are designed to give you the energy you need to tackle your day while keeping your carb count in check.

1. Pumpkin Spice Pancakes

Embrace the flavors of fall with these fluffy and delicious pumpkin spice pancakes. Made with almond flour and a touch of pumpkin puree, they’re the perfect way to start a cozy weekend morning. Top with a dollop of whipped cream and a sprinkle of cinnamon for the ultimate autumn treat.

Ingredients:

• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1-2 tablespoon allulose or any keto sweetener of choice
• 2 tablespoon Pumpkin puree
• 3 large eggs
• 1/4 cup milk

Instructions:

1. In a high-speed blender or food processor, add your almond flour, coconut flour, pumpkin pie spice, baking powder, allulose, pumpkin puree, eggs, and milk, and pulse until a thick batter remains.
2. Transfer your pancake batter into a bowl and let sit for 10 minutes to thicken. If the batter is too thick, add a little extra milk of choice.
3. Pre-heat your non-stick pan on medium heat, and spray it lightly with cooking spray. Once hot, pour scant 1/4 cup portions of batter. Cover the pan and allow to cook for 2-3 minutes, until the edges bubble and are slightly golden. Flip, cover and repeat for 2-3 minutes.
4. Once cooked, serve immediately.

2. Keto Breakfast Casserole with Sausage and Cheese

This hearty casserole is perfect for meal prep. Simply bake it on a Sunday and enjoy a quick and easy breakfast all week long. Packed with savory sausage, eggs, and cheese, it’s a delicious way to fuel your body for the day ahead.

Ingredients:

• 1 tsp Olive oil
• 1 lb Breakfast sausage
• 3 cup Broccoli (optional – cut into florets if using)
• 6 cloves Garlic (minced)
• 12 large Egg
• 1/2 cup Heavy cream (or almond or coconut milk for dairy free, paleo, or whole30)
• 2 cups Cheddar cheese (divided; omit for dairy free, paleo, or whole30)
• 2 tbsp Fresh parsley (chopped)
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper

Instructions:

1. In an oiled skillet over medium-high heat, cook the minced garlic for about one minute, until fragrant.
2. Add the breakfast sausage. Cook for about 10 minutes, breaking apart with a spatula, until browned.
3. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
4. If using broccoli (or other veggies), blanch them in boiling water for about 5-7 minutes, until crisp tender. Then plunge into an ice bath to stop cooking, drain and pat dry.
5. In a large bowl, whisk together the eggs, heavy cream, half of the cheddar cheese, parsley, sea salt, and black pepper.
6. Grease the bottom of a glass or ceramic 9×13 inch (22×33 cm) casserole dish. Arrange the crumbled sausage evenly at the bottom of the casserole dish. (If you want to add any broccoli or pre-cooked vegetables to your casserole, mix them with the sausage at this step.)
7. Pour the egg mixture over the sausage. Sprinkle the remaining cheddar cheese on top.
8. Bake for approximately 30 minutes, until the eggs are set and cheese is melted.

Delicious Low-Carb Dinners

These delicious and satisfying low-carb dinner recipes are perfect for a cozy night in. From hearty stews to flavorful casseroles, you’ll find plenty of inspiration for your evening meal.

11. Beef Stew

A classic comfort food, this hearty beef stew is perfect for a chilly fall evening. It’s loaded with tender beef, low-carb vegetables, and a rich and flavorful broth. Serve it on its own or with a side of cauliflower mash for a truly satisfying meal.

Ingredients:

• 2 lb. beef chuck roast, cut into 1″ pieces
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. extra-virgin olive oil
• 8 oz. Baby bella mushrooms, halved
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1/4 cup dry red wine
• 4 cups low-sodium beef broth
• 2 tsp. fresh thyme leaves
• 1 bay leaf
• 1 lb. turnips, peeled and cut into 1″ pieces
• 1 cup chopped carrots
• 1/4 cup chopped fresh parsley

Instructions:

1. Pat beef dry and season with salt and pepper. In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat oil. Add beef and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove beef from pot and set aside.
2. Add mushrooms to pot and cook until golden, about 5 minutes. Add onion and celery and cook until softened, about 5 minutes. Add wine and cook, scraping up any browned bits from the bottom of the pot, until reduced by half, about 2 minutes.
3. Return beef to pot. Add broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
4. Add turnips and carrots to pot. Cover and cook for another 30 to 45 minutes, until vegetables are tender.
5. Remove bay leaf. Stir in parsley and serve.