15 Delicious Fall Keto Recipes for Cozy Low-Carb Meals

Fall is the perfect season to enjoy cozy, comforting meals without breaking your keto lifestyle.

These 15 fall keto recipes feature seasonal ingredients like pumpkin, squash, cauliflower, and leafy greens, combined in low-carb, flavorful dishes.

From hearty dinners and soups to indulgent desserts, each recipe keeps your carb intake low while maximizing flavor.

They are ideal for cozy autumn evenings, family meals, and festive holiday gatherings.

These recipes prove that keto can be delicious, satisfying, and perfectly aligned with seasonal fall flavors.

With creative twists on classic fall dishes, you can enjoy the essence of autumn without sacrificing your keto goals.

15 Delicious Fall Keto Recipes for Cozy Low-Carb Meals

These 15 fall keto recipes provide a variety of delicious, low-carb options for the season.

From savory main courses to indulgent desserts, every dish captures the flavors of fall.

They’re perfect for cozy dinners, holiday gatherings, or a weeknight keto meal plan.

Each recipe balances flavor, nutrition, and low-carb ingredients for an enjoyable autumn menu.

With these recipes, you can celebrate fall while staying true to your keto lifestyle.

Keto Pumpkin Cheesecake

This keto pumpkin cheesecake combines creamy cream cheese with spiced pumpkin puree for a low-carb autumn dessert.

Almond flour crust and a touch of cinnamon and nutmeg create a cozy, seasonal flavor.

It’s perfect for holiday gatherings, fall brunches, or a sweet keto treat anytime.

The smooth, rich texture and warm spices make every bite indulgent without the extra carbs.

Ingredients:

• 2 cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• ½ cup erythritol
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg

Instructions:

• Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
• Mix almond flour, melted butter, and 2 tbsp erythritol; press into the pan as crust.
• In a bowl, beat cream cheese until smooth.
• Add pumpkin puree, ½ cup erythritol, eggs, vanilla, cinnamon, and nutmeg; mix thoroughly.
• Pour mixture over crust and bake for 45–50 minutes.
• Cool completely, then refrigerate for at least 3 hours before serving.

This keto pumpkin cheesecake is creamy, spiced, and perfectly sweet.

It’s ideal for fall desserts, holiday treats, or cozy gatherings.

Each bite delivers rich pumpkin flavor without compromising your keto goals.

Cauliflower and Bacon Soup

This cauliflower and bacon soup blends roasted cauliflower with crispy bacon for a hearty, low-carb autumn meal.

Heavy cream and spices create a velvety texture that’s both comforting and satisfying.

It’s perfect for fall lunches, dinners, or a cozy evening by the fire.

The combination of creamy soup, smoky bacon, and subtle spices makes it irresistibly flavorful.

Ingredients:

• 1 large head cauliflower, chopped
• 6 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• ½ cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• In a skillet, cook bacon until crispy; remove and set aside.
• Sauté onion and garlic in bacon fat until translucent.
• Roast cauliflower in oven at 400°F (200°C) for 20 minutes until golden.
• Add cauliflower and chicken broth to the skillet; simmer 10 minutes.
• Use an immersion blender to puree soup until smooth.
• Stir in heavy cream, thyme, salt, pepper, and crispy bacon.
• Serve warm.

This cauliflower and bacon soup is creamy, smoky, and full of autumn flavor.

It’s perfect for keto dinners, lunches, or cozy fall evenings.

Each spoonful delivers rich, comforting flavors while staying low-carb.

Keto Stuffed Acorn Squash

This keto stuffed acorn squash combines roasted squash with sausage, spinach, and cheese for a hearty fall meal.

Herbs and spices elevate the natural sweetness of squash, creating a flavorful, low-carb dish.

It’s perfect for cozy dinners, family meals, or festive fall gatherings.

The tender squash, savory filling, and melted cheese create a satisfying autumn entrée.

Ingredients:

• 2 acorn squash, halved and seeded
• 1 lb ground sausage
• 2 cups fresh spinach
• ½ cup shredded mozzarella
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp sage
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Brush squash halves with olive oil and roast for 25–30 minutes until tender.
• In a skillet, cook sausage, onion, and garlic until sausage is browned.
• Stir in spinach and sage until wilted; season with salt and pepper.
• Fill squash halves with sausage mixture and top with mozzarella.
• Return to oven for 5–10 minutes until cheese is melted.
• Serve warm.

This keto stuffed acorn squash is savory, cheesy, and perfectly spiced.

It’s ideal for autumn dinners, festive meals, or cozy family gatherings.

Each bite delivers tender squash with rich, flavorful filling.

Garlic Butter Shrimp with Zucchini Noodles

This garlic butter shrimp with zucchini noodles is a quick, low-carb fall dinner.

Shrimp is sautéed with garlic, butter, and spices, then tossed with tender zucchini noodles for a flavorful keto dish.

It’s perfect for weeknight dinners, fall gatherings, or a light, cozy meal.

The combination of buttery shrimp, garlicky flavor, and fresh zucchini creates a satisfying autumn entrée.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 zucchinis, spiralized
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 tsp paprika
• ½ tsp red pepper flakes
• Salt and pepper to taste
• 2 tbsp chopped parsley

Instructions:

• In a large skillet, melt butter and sauté garlic for 1–2 minutes.
• Add shrimp, paprika, red pepper flakes, salt, and pepper; cook 3–4 minutes until shrimp are pink.
• Toss in zucchini noodles and cook 2–3 minutes until slightly tender.
• Sprinkle with parsley and serve immediately.

This garlic butter shrimp with zucchini noodles is rich, savory, and light.

It’s perfect for fall keto dinners, quick weeknight meals, or special occasions.

Each bite delivers garlicky, buttery shrimp paired with fresh, tender zucchini.

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5. Keto Apple Cinnamon Mug Cake

This keto apple cinnamon mug cake blends almond flour, cinnamon, and diced low-carb apples for a quick fall dessert.

Erythritol and a touch of butter create sweetness and richness without the carbs.

It’s perfect for individual desserts, cozy autumn treats, or a sweet keto snack.

The warm, spiced cake texture and gentle sweetness evoke classic fall flavors in a low-carb version.

Ingredients:

• 4 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp erythritol
• ½ tsp baking powder
• 1 egg
• 2 tbsp unsweetened almond milk
• 1 tbsp butter, melted
• ¼ tsp cinnamon
• 2 tbsp diced low-carb apple

Instructions:

• In a microwave-safe mug, mix almond flour, coconut flour, erythritol, baking powder, and cinnamon.
• Stir in egg, almond milk, and melted butter until smooth.
• Fold in diced apple.
• Microwave on high for 90–120 seconds until cooked through.
• Let cool slightly and enjoy warm.

This keto apple cinnamon mug cake is warm, spiced, and satisfying.

It’s perfect for fall desserts, quick snacks, or cozy evenings.

Each bite delivers classic autumn flavors without the extra carbs

Keto Butternut Squash Soup

This keto butternut squash soup combines roasted squash with heavy cream and warming spices for a creamy, low-carb fall soup.

Garlic, thyme, and a touch of nutmeg enhance the natural sweetness of the squash, creating a comforting autumn dish.

It’s perfect for lunch, dinner starters, or cozy evenings.

The smooth texture and balanced spices make every spoonful satisfying and flavorful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• ½ cup heavy cream
• 1 tsp thyme
• ¼ tsp nutmeg
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and toss squash with olive oil, salt, and pepper; roast 25–30 minutes.
• Sauté onion and garlic in a large pot until softened.
• Add roasted squash and broth; simmer 10–15 minutes.
• Use an immersion blender to puree until smooth.
• Stir in heavy cream, thyme, nutmeg, and adjust seasoning.
• Serve warm.

This keto butternut squash soup is creamy, smooth, and warmly spiced.

It’s perfect for autumn lunches, dinners, or cozy fall evenings.

Each spoonful delivers rich, comforting flavors while staying low-carb.

Cheesy Cauliflower Casserole

This cheesy cauliflower casserole combines roasted cauliflower with creamy cheese and crispy bacon for a hearty keto side.

Heavy cream, cheddar, and Parmesan create a rich, indulgent texture perfect for autumn meals.

It’s ideal for family dinners, holiday gatherings, or cozy fall feasts.

The combination of tender cauliflower, melted cheese, and savory bacon makes every bite satisfying.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan
• ½ cup heavy cream
• 4 slices bacon, cooked and crumbled
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Roast cauliflower with butter, salt, and pepper for 20 minutes.
• Mix roasted cauliflower with cheddar, Parmesan, heavy cream, and half the bacon.
• Pour into baking dish and top with remaining bacon.
• Bake 15–20 minutes until golden and bubbly.
• Serve warm.

This cheesy cauliflower casserole is rich, savory, and satisfying.

It’s perfect for keto dinners, holiday meals, or cozy autumn feasts.

Each bite delivers creamy cheese, tender cauliflower, and smoky bacon

Keto Pumpkin Spice Latte

This keto pumpkin spice latte combines pumpkin puree, espresso, and cream for a low-carb autumn beverage.

Cinnamon, nutmeg, and a sugar-free sweetener create the classic fall flavor without extra carbs.

It’s perfect for breakfast, afternoon pick-me-ups, or cozy fall mornings.

The creamy, spiced latte delivers indulgence and warmth while staying keto-friendly.

Ingredients:

• 1 cup brewed espresso or strong coffee
• ¼ cup pumpkin puree
• ½ cup heavy cream
• 1 tbsp sugar-free sweetener
• ¼ tsp cinnamon
• ⅛ tsp nutmeg
• ¼ tsp pumpkin pie spice

Instructions:

• In a small saucepan, heat pumpkin puree, heavy cream, sweetener, and spices until warm.
• Froth mixture using a whisk or milk frother.
• Pour espresso into a mug and top with pumpkin cream mixture.
• Sprinkle extra cinnamon or pumpkin pie spice on top.
• Serve immediately.

This keto pumpkin spice latte is creamy, aromatic, and perfectly spiced.

It’s ideal for fall mornings, brunches, or cozy evenings.

Each sip delivers the classic autumn flavor without the carbs.

Keto Stuffed Bell Peppers with Sausage

These keto stuffed bell peppers combine ground sausage, cauliflower rice, and cheese for a hearty autumn dinner.

Italian herbs and garlic enhance the savory flavor, making it satisfying and low-carb.

It’s perfect for family meals, fall gatherings, or a cozy weeknight dinner.

The tender peppers, savory filling, and melted cheese create a comforting keto-friendly entrée.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 lb ground sausage
• 2 cups cauliflower rice
• ½ cup shredded mozzarella
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and grease a baking dish.
• Cook sausage with onion, garlic, Italian seasoning, salt, and pepper until browned.
• Stir in cauliflower rice and cook 5 minutes.
• Fill pepper halves with sausage mixture and top with mozzarella.
• Bake 20–25 minutes until cheese is melted and peppers are tender.
• Serve warm.

These keto stuffed bell peppers are savory, cheesy, and satisfying.

They’re perfect for autumn dinners, family meals, or low-carb feasts.

Each bite delivers tender peppers with a rich, flavorful filling.

Keto Pecan Pie Fat Bombs

These keto pecan pie fat bombs combine pecans, cream cheese, butter, and sugar-free sweetener for a rich, low-carb treat.

Cinnamon and vanilla enhance the warm, nutty flavor, perfect for autumn snacking.

They’re ideal for dessert, an afternoon pick-me-up, or a sweet keto snack.

The creamy, crunchy texture captures the essence of pecan pie in a bite-sized, keto-friendly version.

Ingredients:

• ½ cup pecans, chopped
• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 2 tbsp sugar-free sweetener
• ½ tsp vanilla extract
• ¼ tsp cinnamon

Instructions:

• In a bowl, mix cream cheese, butter, sweetener, vanilla, and cinnamon until smooth.
• Fold in chopped pecans.
• Scoop mixture into small silicone molds or mini muffin tins.
• Freeze for 1–2 hours until firm.
• Serve chilled.

These keto pecan pie fat bombs are rich, creamy, and nutty.

They’re perfect for fall snacking, dessert, or a sweet keto treat.

Each bite delivers indulgent pecan pie flavor without the carbsKeto Spaghetti Squash Carbonara

This keto spaghetti squash carbonara combines tender roasted spaghetti squash with crispy bacon, egg yolk, and Parmesan cheese.

Garlic and black pepper enhance the savory flavor, creating a comforting low-carb fall dinner.

It’s perfect for cozy weeknight meals, autumn family dinners, or a hearty keto entrée.

The creamy sauce clings to the squash strands, delivering classic carbonara flavor without the pasta carbs.

Ingredients:

• 1 medium spaghetti squash
• 6 slices bacon, chopped
• 2 egg yolks
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 tbsp olive oil

Instructions:

• Preheat oven to 400°F (200°C).
• Halve the spaghetti squash, remove seeds, and brush with olive oil; roast for 35–40 minutes.
• Cook bacon in a skillet until crispy; remove and set aside.
• Scrape squash strands into a bowl and toss with garlic, bacon, and Parmesan.
• Stir in egg yolks quickly while squash is hot to create a creamy sauce.
• Season with salt and black pepper and serve immediately.

This keto spaghetti squash carbonara is creamy, savory, and satisfying.

It’s perfect for autumn dinners, cozy weeknights, or family meals.

Each bite delivers rich carbonara flavor with a healthy, low-carb twist.

Keto Chicken and Brussels Sprouts Skillet

This keto chicken and Brussels sprouts skillet combines tender chicken thighs with caramelized Brussels sprouts and garlic butter.

Smoky paprika and fresh herbs enhance the flavor, making it a savory autumn dish.

It’s perfect for weeknight dinners, keto meal prep, or cozy fall evenings.

The combination of tender chicken, roasted sprouts, and flavorful seasoning creates a hearty, low-carb entrée.

Ingredients:

• 4 chicken thighs, skin-on
• 3 cups Brussels sprouts, halved
• 3 cloves garlic, minced
• 3 tbsp butter
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

• Preheat oven to 400°F (200°C).
• In a skillet, sear chicken thighs until golden; remove and set aside.
• Sauté Brussels sprouts in butter and garlic until caramelized.
• Add chicken back to the skillet, sprinkle smoked paprika, salt, and pepper.
• Roast in oven 10–15 minutes until chicken is cooked through.
• Garnish with parsley and serve warm.

This keto chicken and Brussels sprouts skillet is savory, rich, and satisfying.

It’s perfect for fall dinners, family meals, or low-carb autumn meals.

Each bite delivers tender chicken with caramelized, flavorful Brussels sprouts.

Keto Pumpkin Bread

This keto pumpkin bread combines almond flour, pumpkin puree, and warm spices for a low-carb autumn treat.

Erythritol and a touch of butter create sweetness and richness without the extra carbs.

It’s perfect for breakfast, brunch, or a cozy fall snack.

The moist texture and warm flavors make every slice comforting and flavorful.

Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ cup pumpkin puree
• ½ cup erythritol
• 3 eggs
• ¼ cup melted butter

Instructions:

• Preheat oven to 350°F (175°C) and grease a loaf pan.
• In a bowl, mix almond flour, baking powder, baking soda, and spices.
• In another bowl, whisk pumpkin puree, erythritol, eggs, and melted butter.
• Combine wet and dry ingredients until smooth.
• Pour into loaf pan and bake 40–45 minutes.
• Cool completely before slicing.

This keto pumpkin bread is moist, spiced, and comforting.

It’s perfect for fall breakfasts, brunches, or cozy snacks.

Each slice delivers classic autumn flavors in a low-carb version.

Keto Zucchini and Cheese Fritters

These keto zucchini and cheese fritters combine grated zucchini with almond flour, eggs, and cheddar cheese for a crispy, savory snack.

Garlic and green onions enhance the flavor, making them ideal for fall appetizers or sides.

They’re perfect for keto dinners, brunch, or autumn gatherings.

The combination of crispy exterior and soft, cheesy interior delivers satisfying texture and flavor.

Ingredients:

• 2 medium zucchinis, grated
• ½ cup almond flour
• ½ cup shredded cheddar cheese
• 2 eggs, beaten
• 2 green onions, chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

• Grate zucchini and squeeze out excess moisture.
• In a bowl, mix zucchini, almond flour, cheddar, eggs, green onions, garlic, salt, and pepper.
• Heat olive oil in a skillet over medium heat.
• Scoop mixture into skillet and flatten; cook 3–4 minutes per side until golden.
• Serve warm.

These keto zucchini and cheese fritters are crispy, cheesy, and flavorful.

They’re perfect for autumn sides, keto snacks, or appetizers.

Each bite delivers a satisfying combination of soft zucchini and melted cheese.

Keto Chocolate Pecan Tart

This keto chocolate pecan tart combines a buttery almond flour crust with rich sugar-free chocolate and toasted pecans.

Vanilla and a touch of salt enhance the flavor, making it a decadent low-carb dessert.

It’s perfect for holiday gatherings, fall celebrations, or a special keto treat.

The crunchy pecans and creamy chocolate create an indulgent, satisfying autumn dessert.

Ingredients:

• 2 cups almond flour
• ¼ cup melted butter
• 2 tbsp erythritol
• 1 cup sugar-free chocolate chips
• ½ cup heavy cream
• 1 tsp vanilla extract
• 1 cup pecans, toasted
• Pinch of salt

Instructions:

• Preheat oven to 350°F (175°C).
• Mix almond flour, butter, and erythritol; press into tart pan and bake 10–12 minutes.
• Heat chocolate chips and heavy cream until melted and smooth; stir in vanilla.
• Pour chocolate over baked crust and top with toasted pecans.
• Chill for 1–2 hours until set.
• Serve chilled or at room temperature.

This keto chocolate pecan tart is rich, crunchy, and decadent.

It’s perfect for autumn desserts, holiday treats, or special occasions.

Each bite delivers creamy chocolate and nutty pecans in a low-carb version.