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Flavorful Fall Low-Carb Recipes to Savor

As the leaves change color and the air turns crisp, fall brings with it a bounty of delicious seasonal produce and warm, comforting flavors. If you're following a low-carb lifestyle or simply want to indulge in healthier, autumn-inspired dishes, you're in for a treat! In this blog, we'll explore some of my favorite fall low-carb recipes that will satisfy your taste buds while keeping your carb count in check. I'll also provide you with easy-to-follow recipes to recreate these delectable dishes in your own kitchen.

  1. Cauliflower and Pumpkin Soup

Fall is synonymous with hearty soups, and this low-carb cauliflower and pumpkin soup is no exception. Creamy and rich, it's the perfect way to start your meal on a chilly evening.


  • 1 small head of cauliflower, chopped

  • 1 cup pumpkin puree

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1/2 cup heavy cream (or coconut cream for a dairy-free option)

  • Salt and pepper to taste

  • Olive oil for sautéing


  1. Heat olive oil in a large pot and sauté the onion and garlic until they become translucent.

  2. Add the chopped cauliflower and continue to sauté for a few minutes.

  3. Pour in the vegetable broth and pumpkin puree, and bring the mixture to a boil.

  4. Reduce the heat and simmer until the cauliflower is tender, about 20 minutes.

  5. Using an immersion blender, puree the soup until smooth.

  6. Stir in the cream, salt, and pepper.

  7. Serve hot, garnished with a sprinkle of pumpkin seeds or a dollop of sour cream.

2. Butternut Squash and Spinach Salad

Salads are not just for summer. This fall-inspired salad combines the earthy sweetness of roasted butternut squash with the freshness of spinach and a zesty vinaigrette. Ingredients:

  • 2 cups cubed butternut squash

  • 4 cups fresh spinach

  • 1/4 cup chopped pecans or walnuts

  • 1/4 cup crumbled feta cheese

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).

  2. Toss the butternut squash cubes in olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender.

  3. In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.

  4. Add the fresh spinach to the bowl and toss it in the vinaigrette.

  5. Top the spinach with the roasted butternut squash, chopped nuts, and crumbled feta cheese.

  6. Serve immediately.

3. Stuffed Bell Peppers with Ground Turkey

Stuffed bell peppers are a warm, comforting dish, and they can be made low-carb by swapping out rice for cauliflower rice. This recipe combines the flavors of fall with a healthy twist. Ingredients:

  • 4 bell peppers

  • 1 pound ground turkey

  • 1 cup cauliflower rice

  • 1/2 cup diced tomatoes

  • 1/2 cup diced onions

  • 1/2 cup shredded cheese (choose a low-carb variety)

  • 1 teaspoon garlic powder

  • Salt and pepper to taste


  1. Preheat your oven to 350°F (175°C).

  2. Cut the tops off the bell peppers and remove the seeds.

  3. In a skillet, cook the ground turkey until browned, breaking it into crumbles.

  4. Add the diced onions, cauliflower rice, diced tomatoes, garlic powder, salt, and pepper to the skillet. Cook until the vegetables are tender.

  5. Fill the bell peppers with the turkey mixture and place them in a baking dish.

  6. Sprinkle the shredded cheese over the tops of the peppers.

  7. Bake for 25-30 minutes until the peppers are tender and the cheese is melted.

Fall is a wonderful season for low-carb eating, offering an array of flavorful, hearty, and comforting dishes. These three recipes are just a taste of what you can enjoy while keeping your carb intake in check. So, put on your cozy sweater, embrace the autumn vibes, and savor the delicious low-carb flavors of the season. Enjoy your fall food adventure! Let me know if you love these low carb staples as much as I do!

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