55+ Must-Try Keto Fall Recipes to Cozy Up Your Kitchen

The fall season brings a cozy vibe and a perfect opportunity to enjoy delicious, keto-friendly recipes that celebrate the flavors of autumn. From hearty soups to comforting desserts, these 55+ keto fall recipes will keep you warm and satisfied while sticking to your low-carb lifestyle. Get ready to savor the season with dishes that blend seasonal ingredients and ketogenic cooking for delightful meals!

Maple Bacon Brussels Sprouts

Maple Bacon Brussels Sprouts are a delightful dish that combines the earthy flavor of Brussels sprouts with the savory crunch of bacon. This recipe is perfect for fall gatherings or cozy dinners at home. The sweet maple syrup adds a touch of sweetness, balancing the saltiness of the bacon. The vibrant colors of the dish make it visually appealing, and it’s sure to be a hit with everyone!

To prepare this dish, you’ll need fresh Brussels sprouts, crispy bacon, and pure maple syrup. Start by trimming the Brussels sprouts and cutting them in half. Cook the bacon until crispy, then chop it into bite-sized pieces. Toss the Brussels sprouts with the bacon and maple syrup, then roast them in the oven until they’re tender and caramelized.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1/4 cup pure maple syrup
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
3. In the same skillet, add the Brussels sprouts and cook for about 5 minutes until they start to brown.
4. Transfer the Brussels sprouts to a baking dish. Add the crispy bacon and drizzle with maple syrup. Season with salt and pepper.
5. Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” are a fantastic low-carb alternative to traditional pasta. They soak up flavors beautifully, making them perfect for a variety of sauces. In this recipe, we pair them with a vibrant pesto that adds a fresh, herby kick. The combination is not only delicious but also healthy, making it a great choice for anyone following a keto diet.

The image showcases a bowl of zoodles tossed in a rich green pesto, surrounded by fresh vegetables like tomatoes and carrots. This colorful presentation highlights the freshness of the ingredients, inviting you to dig in. The simplicity of this dish makes it a go-to for quick weeknight dinners or meal prep.

Ingredients

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. Set aside.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
3. Combine: In a large skillet over medium heat, add the zucchini noodles. Cook for 2-3 minutes until just tender. Remove from heat and toss with the pesto until well coated.
4. Serve: Plate the zoodles and enjoy immediately. You can add extra Parmesan or cherry tomatoes for garnish.

Keto Apple Crisp with Almond Flour

Fall is the perfect time to enjoy warm, comforting desserts, and this Keto Apple Crisp with Almond Flour is a fantastic choice. The image showcases a beautifully baked apple crisp, topped with a golden, crumbly almond flour topping. The apples are likely sweet and tender, making this dish a delightful treat for any occasion.

This recipe is not only delicious but also fits perfectly into a keto lifestyle. Using almond flour instead of traditional flour keeps the carbs low while still providing that satisfying crunch. The warm spices and sweet apples create a cozy flavor that pairs wonderfully with a scoop of sugar-free ice cream or whipped cream.

Gather your ingredients and get ready to whip up this easy dessert. It’s a great way to enjoy the flavors of fall while sticking to your dietary goals. Let’s get cooking!

Ingredients

• 4 cups peeled and diced apples
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup almond flour
• 1/4 cup granulated erythritol or your preferred sweetener
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the diced apples, lemon juice, cinnamon, and nutmeg. Mix well and transfer to a greased baking dish.
3. In another bowl, mix the almond flour, erythritol, melted butter, vanilla extract, and salt until crumbly.
4. Sprinkle the almond flour mixture evenly over the apples in the baking dish.
5. Bake for 25-30 minutes, or until the apples are tender and the topping is golden brown.
6. Let it cool slightly before serving. Enjoy warm!

Savory Keto Stuffed Acorn Squash

Stuffed acorn squash is a warm and inviting dish, perfect for fall. The image shows a beautifully roasted acorn squash, cut in half and filled with a savory mixture. The golden flesh of the squash contrasts nicely with the stuffing, which looks hearty and flavorful. This dish is not just visually appealing; it’s also packed with nutrients and fits perfectly into a keto diet.

To make this dish, you can use ground meat, vegetables, and spices to create a delicious filling. The squash itself adds a subtle sweetness that balances the savory flavors. It’s a great way to enjoy seasonal produce while sticking to your dietary goals.

Ingredients

• 2 acorn squashes
• 1 pound ground turkey or beef
• 1 cup cauliflower rice
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet.
3. In a skillet, cook the ground meat over medium heat until browned. Add the onion and garlic, cooking until softened.
4. Stir in the cauliflower rice, thyme, paprika, salt, and pepper. Cook for another 5 minutes.
5. Remove from heat and mix in the Parmesan cheese.
6. Stuff the squash halves with the meat mixture, pressing down gently.
7. Bake in the preheated oven for 25-30 minutes, or until the squash is tender.
8. Garnish with fresh parsley before serving.

Spaghetti Squash with Garlic Butter

Spaghetti squash is a fantastic alternative to traditional pasta, especially for those following a keto diet. This dish is not only low in carbs but also packed with flavor. The image showcases a beautiful plate of spaghetti squash topped with garlic butter, fresh herbs, and a hint of cheese. The vibrant yellow strands of squash mimic spaghetti, making it a fun and healthy option for fall meals.

To prepare this dish, you’ll need a few simple ingredients. The garlic butter adds a rich, savory taste that complements the squash perfectly. You can also add herbs like parsley or basil for a fresh touch. This recipe is easy to make and can be a delightful side dish or a main course.

Ingredients

• 1 medium spaghetti squash
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley or basil, chopped
• Parmesan cheese, grated (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
4. While the squash is roasting, melt the butter in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
5. Once the squash is done, use a fork to scrape the flesh into strands. Transfer to a bowl.
6. Pour the garlic butter over the squash, season with salt and pepper, and toss to combine.
7. Garnish with fresh herbs and sprinkle with Parmesan cheese if desired. Serve warm.

Creamy Butternut Squash Soup

This creamy butternut squash soup is perfect for fall. The vibrant orange color and smooth texture make it a comforting dish. Surrounded by autumn leaves and pumpkins, it captures the essence of the season. The soup is garnished with pumpkin seeds and fresh herbs, adding a nice touch.

Making this soup is simple and rewarding. Start by roasting the butternut squash to bring out its natural sweetness. Blend it with vegetable broth and spices for a rich flavor. Serve it warm, and enjoy the cozy vibes of fall.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Pumpkin seeds for garnish
• Fresh herbs for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and roast for about 25-30 minutes until tender.
2. In a large pot, sauté the chopped onion and garlic until soft.
3. Add the roasted squash, vegetable broth, and cinnamon to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
5. Serve warm, garnished with pumpkin seeds and fresh herbs.

Keto Pumpkin Cheesecake Bars

These Keto Pumpkin Cheesecake Bars are a delightful treat perfect for fall. The warm colors of the season surround these creamy bars, making them a great addition to your holiday table. With their smooth texture and rich flavor, they capture the essence of pumpkin spice without the carbs.

Made with simple ingredients, these bars are easy to whip up. The pumpkin puree gives them a lovely orange hue, while the spices add that cozy autumn vibe. You can enjoy them guilt-free, knowing they fit perfectly into your keto lifestyle.

Let’s get to the recipe so you can enjoy these delicious bars!

Ingredients

• 1 ½ cups almond flour
• 1/4 cup granulated erythritol
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 cups cream cheese, softened
• 1 cup pumpkin puree
• 1/2 cup granulated erythritol (for filling)
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
2. In a bowl, mix almond flour, erythritol, melted butter, and vanilla until combined. Press this mixture into the bottom of the prepared dish to form the crust.
3. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool.
4. In another bowl, beat the cream cheese until smooth. Add pumpkin puree, erythritol, eggs, pumpkin pie spice, and vanilla. Mix until well combined.
5. Pour the pumpkin filling over the cooled crust and spread it evenly.
6. Bake for an additional 25-30 minutes, or until the filling is set. Let it cool completely before slicing into bars.
7. Chill in the refrigerator for at least an hour before serving for the best texture.

Pumpkin Spice Keto Muffins

Fall is the perfect time to enjoy the warm flavors of pumpkin spice. These Keto Pumpkin Spice Muffins are a delightful treat that fits perfectly into a low-carb lifestyle. The image showcases golden-brown muffins, beautifully risen and topped with a light crust. They sit on a cooling rack, surrounded by vibrant autumn leaves, creating a cozy fall vibe.

These muffins are not just tasty; they are also easy to make. With simple ingredients, you can whip up a batch that will fill your kitchen with a wonderful aroma. Perfect for breakfast or as a snack, they offer a guilt-free way to enjoy the flavors of the season.

Let’s get to the recipe so you can enjoy these delicious muffins!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol or your preferred sweetener
• 1 tablespoon pumpkin spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 3 large eggs
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, pumpkin spice, baking powder, baking soda, and salt.
3. In another bowl, combine the pumpkin puree, eggs, melted coconut oil, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Roasted Cauliflower Mash

Roasted Cauliflower Mash is a fantastic alternative to traditional mashed potatoes. It’s creamy, flavorful, and fits perfectly into a keto diet. The image shows a bowl of smooth, fluffy cauliflower mash topped with fresh chives, surrounded by autumn leaves and pumpkins, setting a cozy fall vibe.

This dish is not only delicious but also low in carbs, making it a great choice for those looking to enjoy comfort food without the guilt. The roasted cauliflower brings out a rich, nutty flavor that pairs well with any main dish.

To make this delightful mash, you’ll need just a few simple ingredients. The steps are straightforward, making it easy to whip up for a weeknight dinner or a festive gathering.

Cinnamon Roasted Nuts

Cinnamon roasted nuts are a delightful treat that perfectly captures the essence of fall. The image showcases a bowl filled with a variety of nuts, surrounded by autumnal decorations like pumpkins and colorful leaves. This warm and inviting scene makes you want to grab a handful of those crunchy goodies.

These nuts are not just tasty; they also fit well into a keto lifestyle. With the right spices and a touch of sweetness, they become a satisfying snack that can curb those cravings without derailing your diet.

Making cinnamon roasted nuts is simple and fun. You can mix different nuts like pecans, almonds, and walnuts to create a unique flavor profile. The combination of cinnamon and a hint of sweetness will have everyone reaching for more.

Ingredients

• 2 cups mixed nuts (almonds, pecans, walnuts)
• 1 tablespoon coconut oil, melted
• 1 tablespoon cinnamon
• 2 tablespoons erythritol or your preferred keto sweetener
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the mixed nuts, melted coconut oil, cinnamon, erythritol, and salt. Stir until the nuts are evenly coated.
3. Spread the nuts in a single layer on a baking sheet lined with parchment paper.
4. Bake for 10-15 minutes, stirring halfway through, until the nuts are golden and fragrant.
5. Remove from the oven and let them cool before serving. Enjoy your delicious cinnamon roasted nuts!

Keto Chili with Ground Beef

Keto chili is a perfect dish for the cooler months. This hearty meal is packed with flavor and is low in carbs, making it a great choice for those following a keto diet. The image shows a delicious bowl of chili, rich in color and topped with a dollop of sour cream and fresh green onions. The ground beef adds a satisfying protein boost, while the spices give it a warm kick.

Chili is versatile, too! You can customize it with your favorite toppings like cheese, avocado, or jalapeños. It’s a great dish to share with family and friends during fall gatherings or cozy nights in.

Ingredients

• 1 pound ground beef
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup cheddar cheese (optional)
• 1/4 cup sour cream (for topping)
• Chopped green onions (for garnish)

Instructions

1. In a large pot, brown the ground beef over medium heat. Drain excess fat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Stir in the diced tomatoes, beef broth, chili powder, cumin, paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes.
5. Serve hot, topped with cheddar cheese, sour cream, and green onions.

Herb-Crusted Pork Tenderloin

This herb-crusted pork tenderloin is a fantastic dish to enjoy during the fall. The image showcases a beautifully sliced tenderloin, coated in a vibrant herb crust. The colors of the herbs and spices contrast nicely with the tender meat, making it visually appealing. Fresh vegetables like carrots and celery sit alongside, adding a pop of color and a hint of freshness.

Cooking this dish is simple and rewarding. The tenderloin is seasoned with a mix of herbs, which not only enhances the flavor but also gives it a delightful aroma while cooking. Pair it with your favorite low-carb sides for a complete meal.

Ingredients

• 1 pork tenderloin (about 1 pound)
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Vegetables for roasting (carrots, celery, bell peppers)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, rosemary, thyme, parsley, garlic, salt, and pepper.
3. Rub the herb mixture all over the pork tenderloin.
4. Place the tenderloin in a baking dish. Surround it with your choice of chopped vegetables.
5. Bake for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing. Serve with the roasted vegetables.

Spiced Chai Keto Smoothie

The Spiced Chai Keto Smoothie is a delightful blend that captures the essence of fall. This drink is creamy, warm, and filled with spices that remind you of cozy evenings. The beautiful presentation, featuring a glass topped with a cinnamon stick and star anise, makes it as appealing to the eyes as it is to the taste buds.

To make this smoothie, you’ll need some key ingredients. Start with unsweetened almond milk for a low-carb base. Add in a scoop of your favorite protein powder to keep it filling. For the spices, cinnamon, ginger, and nutmeg will bring that chai flavor to life. A touch of vanilla extract adds sweetness without the carbs.

Blend everything together until smooth, and you have a perfect drink to enjoy on a chilly day. This smoothie is not just tasty; it’s also packed with nutrients to keep you energized. Whether you’re starting your day or need an afternoon pick-me-up, this Spiced Chai Keto Smoothie is a great choice.

Ingredients

• 1 cup unsweetened almond milk
• 1 scoop vanilla protein powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions

1. In a blender, combine almond milk, protein powder, cinnamon, ginger, nutmeg, and vanilla extract.
2. Add ice cubes if you prefer a chilled smoothie.
3. Blend on high until smooth and creamy.
4. Pour into a glass and garnish with a cinnamon stick or star anise.
5. Enjoy your delicious Spiced Chai Keto Smoothie!

Keto Pumpkin Soup with Coconut Cream

This Keto Pumpkin Soup is a warm hug in a bowl, perfect for fall. The vibrant orange color makes it visually appealing, while the creamy coconut topping adds a delightful twist. The soup is garnished with a swirl of coconut cream and a sprinkle of spices, making it not just tasty but also a feast for the eyes.

Using pumpkin as the main ingredient is a great way to enjoy the season’s flavors while sticking to your keto diet. The soup is rich in nutrients and low in carbs, making it a healthy choice for anyone looking to indulge without the guilt.

Let’s get cooking! Here’s how to whip up this delicious dish.

Ingredients

• 2 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions

1. In a pot, sauté the chopped onion and minced garlic until soft.
2. Add the pumpkin puree, coconut milk, and vegetable broth. Stir well.
3. Season with ginger, cinnamon, salt, and pepper. Bring to a simmer.
4. Cook for about 15 minutes, stirring occasionally.
5. Blend the soup until smooth using an immersion blender or regular blender.
6. Serve hot, garnished with a swirl of coconut cream and fresh mint leaves.

Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole is a delightful dish that fits perfectly into the keto lifestyle. This recipe features tender cauliflower florets enveloped in a creamy cheese sauce, making it a comforting choice for fall. The warm, golden-brown top adds a lovely crunch, while the soft interior is rich and satisfying.

Imagine serving this casserole at a cozy gathering, surrounded by pumpkins and autumn decor. The inviting aroma will draw everyone in, and the cheesy goodness will keep them coming back for more. It’s a fantastic way to enjoy vegetables while sticking to your keto goals.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 5-7 minutes. Drain and set aside.
3. In a large bowl, mix the heavy cream, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
4. Add the steamed cauliflower to the bowl and stir until well coated with the cheese mixture.
5. Transfer the mixture to a greased baking dish and top with shredded cheddar and Parmesan cheese.
6. Bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Garnish with fresh parsley before serving.