50+ Delicious Low Carb Dinner Recipes to Embrace Fall

As the leaves change color and the air turns crisp, fall ushers in a season of hearty meals and cozy gatherings.

However, if you’re following a low-carb lifestyle, you might be wondering how to enjoy the rich flavors of autumn without compromising your dietary goals.

The good news is that fall is abundant with seasonal ingredients that can be transformed into delicious low-carb dinners!

From roasted vegetables to savory meats, there’s a plethora of options to satisfy your cravings while keeping your carb count in check.

In this article, we’ll explore 50+ fall low-carb dinner recipes that will warm your heart and nourish your body.

Whether you’re looking for comforting classics or innovative new dishes, these recipes are designed to bring the flavors of fall to your table without the excess carbs.

Get ready to embrace the season and delight in the bounty of low-carb options that will make your dinner planning effortless and enjoyable.

50+ Delicious Low Carb Dinner Recipes to Embrace Fall

Embracing a low-carb lifestyle doesn’t mean sacrificing flavor or comfort, especially during the fall season.

With 50+ fall low-carb dinner recipes, you have a wide range of delicious options at your fingertips.

From savory pumpkin dishes to hearty casseroles and comforting soups, these recipes are not only nutritious but also perfect for cozy family dinners or entertaining guests.

As you navigate through the season, let these recipes inspire you to create meals that celebrate the rich, comforting flavors of fall while supporting your health goals.

So, gather your ingredients, roll up your sleeves, and enjoy the journey of cooking and sharing these wholesome low-carb dishes with your loved ones. Your taste buds will thank you!

Butternut Squash and Sage Soup

This creamy butternut squash and sage soup is a warm, comforting dish that embodies the flavors of fall. Rich in nutrients and low in carbs, it’s perfect for a cozy evening at home. The addition of sage adds a delightful earthy aroma that complements the natural sweetness of the squash, creating a harmonious blend of flavors.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional, for a creamier soup)
• Pumpkin seeds for garnish (optional)

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Cook the Squash: Add the diced butternut squash to the pot, stirring well to combine. Cook for another 5 minutes, allowing the squash to soften slightly.
3. Simmer: Pour in the vegetable broth and add the sage. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the squash is tender.
4. Blend: Using an immersion blender (or transferring to a blender in batches), puree the soup until smooth. If desired, stir in heavy cream for a richer flavor and texture.
5. Season: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with pumpkin seeds if desired.

This butternut squash and sage soup is not just a delightful way to embrace the fall season; it’s also a nutritious choice for those looking to maintain a low-carb diet. The smooth texture and warm spices make it a perfect starter or main course. Pair it with a simple side salad for a well-rounded meal that will leave you feeling satisfied without the carb overload.

Roasted Chicken Thighs with Brussels Sprouts

Roasted chicken thighs paired with Brussels sprouts create a hearty, low-carb dinner that’s packed with flavor. The chicken thighs become tender and juicy, while the Brussels sprouts caramelize perfectly in the oven. This recipe not only highlights seasonal produce but also provides a filling meal without the added carbohydrates.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Chicken: In a large bowl, toss the chicken thighs with olive oil, garlic powder, onion powder, thyme, salt, and pepper until evenly coated.
3. Prepare the Brussels Sprouts: In a separate bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper.
4. Roast: Place the chicken thighs skin-side up on a baking sheet. Scatter the Brussels sprouts around the chicken. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the Brussels sprouts are golden and crispy.
5. Serve: Serve the chicken and Brussels sprouts warm, with lemon wedges on the side for a fresh burst of flavor.

This roasted chicken thighs and Brussels sprouts recipe is a fantastic choice for a low-carb dinner that doesn’t compromise on taste or satisfaction. The combination of juicy chicken and caramelized sprouts provides a well-balanced meal, ensuring you get your protein and vegetables in a delicious way. Plus, it’s simple enough for a weeknight dinner yet impressive enough for guests, making it a versatile recipe for any occasion.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or “zoodles,” are a fantastic low-carb alternative to traditional pasta, making them a perfect choice for a fall dinner. Tossed with homemade or store-bought pesto and vibrant cherry tomatoes, this dish is both refreshing and satisfying. The natural flavors of the zucchini paired with the rich, herby pesto create a delightful meal that’s quick to prepare.

Ingredients:

• 4 medium zucchini, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup pesto (homemade or store-bought)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Sauté the Zoodles: In a large skillet, heat olive oil over medium heat. Add the spiralized zucchini noodles and sauté for about 2-3 minutes until slightly tender but still al dente. Avoid overcooking to prevent sogginess.
2. Add Tomatoes: Stir in the halved cherry tomatoes and cook for an additional 2 minutes until warmed through.
3. Combine with Pesto: Remove the skillet from the heat and add the pesto, tossing well to combine. Season with salt and pepper to taste.
4. Serve: Serve immediately, topped with grated Parmesan cheese if desired.

Zucchini noodles with pesto and cherry tomatoes are an easy, flavorful, and nutritious low-carb dinner option. This dish showcases the best of fall produce while offering a light, satisfying meal that won’t leave you feeling heavy. The vibrant colors and fresh ingredients make it an eye-catching addition to your dinner table, and the quick preparation time means you can enjoy a wholesome meal even on your busiest nights.

Spaghetti Squash Primavera

Spaghetti squash primavera is a delightful and colorful dish that combines seasonal vegetables with the unique texture of spaghetti squash. This low-carb alternative to traditional pasta is loaded with nutrients and offers a satisfying way to enjoy a hearty meal without the extra carbs. The fresh vegetables and light sauce make it an ideal dinner for those looking to embrace the flavors of fall.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes until tender. Once cooled, use a fork to scrape the flesh into spaghetti-like strands.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Then, add the bell pepper, zucchini, and broccoli, cooking until just tender, about 5-7 minutes.
3. Combine and Season: Stir in the cherry tomatoes, cooked spaghetti squash strands, basil, oregano, salt, and pepper. Cook for an additional 2-3 minutes to heat through and combine flavors.
4. Serve: Plate the primavera and top with grated Parmesan cheese if desired. Serve warm.

This spaghetti squash primavera is a fantastic low-carb dish that captures the essence of fall with its vibrant colors and fresh ingredients. Not only is it a healthy alternative to traditional pasta, but it also provides a wonderful way to incorporate a variety of vegetables into your diet. The lightness of the dish makes it perfect for dinner, leaving you satisfied without feeling weighed down. Enjoy this delightful meal with family or friends, and embrace the comfort of fall cooking!

Creamy Mushroom and Spinach Chicken Skillet

This creamy mushroom and spinach chicken skillet is a comforting one-pan meal that’s rich in flavor and low in carbs. Tender chicken breasts are cooked in a savory sauce of mushrooms and spinach, providing a creamy texture without the heaviness of traditional cream sauces. It’s a satisfying option for a fall dinner that’s both elegant and easy to prepare.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sear the Chicken: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes per side, or until cooked through. Remove from the skillet and set aside.
2. Sauté the Mushrooms: In the same skillet, add the sliced mushrooms. Cook for about 5 minutes until they are golden and have released their moisture. Add the garlic powder and onion powder, stirring to combine.
3. Add Spinach and Cream: Stir in the fresh spinach and cook until wilted. Pour in the heavy cream, stirring to combine and create a creamy sauce. Allow it to simmer for a few minutes to thicken slightly.
4. Combine and Serve: Return the chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through. Garnish with fresh parsley before serving.

The creamy mushroom and spinach chicken skillet is a perfect embodiment of fall comfort food while adhering to a low-carb lifestyle. This dish not only offers a rich flavor profile but also combines the heartiness of chicken with the earthy goodness of mushrooms and the vibrant freshness of spinach. The simplicity of this one-pan meal makes it an excellent choice for busy evenings, ensuring you can enjoy a gourmet experience at home with minimal cleanup. Serve it alongside a crisp salad for a complete, satisfying dinner.

Cauliflower and Cheddar Cheese Bake

This cauliflower and cheddar cheese bake is a comforting and cheesy dish that satisfies those cravings for a hearty fall meal while keeping it low-carb. The combination of roasted cauliflower and melted cheddar creates a deliciously creamy texture, perfect for a side or main dish. This bake is an excellent way to include vegetables in your diet without sacrificing flavor.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Fresh chives for garnish (optional)

Instructions:

1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes until golden brown and tender.
2. Prepare the Cheese Sauce: In a medium bowl, combine the heavy cream, garlic powder, onion powder, shredded cheddar cheese, and grated Parmesan cheese. Mix well to create a cheesy sauce.
3. Combine and Bake: Once the cauliflower is roasted, transfer it to a baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring all florets are coated. Return to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
4. Serve: Garnish with fresh chives if desired, and serve warm.

The cauliflower and cheddar cheese bake is a delightful low-carb dish that captures the essence of comfort food during the fall season. This recipe makes it easy to incorporate more vegetables into your meals while enjoying a rich, cheesy flavor. Perfect as a side dish or a light main course, this bake will please both low-carb dieters and cheese lovers alike. Pair it with grilled chicken or fish for a wholesome and balanced dinner that feels indulgent yet is healthy.

Herb-Crusted Pork Chops with Roasted Vegetables

Herb-crusted pork chops paired with roasted vegetables create a satisfying and flavorful low-carb dinner option perfect for the fall season. The combination of herbs brings out the richness of the pork while the seasonal vegetables add a colorful and nutritious touch. This meal is not only easy to prepare but also offers a delightful blend of textures and flavors that will leave you feeling nourished.

Ingredients:

• 4 bone-in pork chops
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 pound Brussels sprouts, halved
• 1 cup carrots, sliced
• 1 red onion, cut into wedges

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Pork Chops: In a small bowl, mix together the Dijon mustard, olive oil, rosemary, thyme, garlic powder, salt, and pepper. Brush the mixture over both sides of each pork chop.
3. Prepare the Vegetables: On a large baking sheet, toss the Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper. Spread the vegetables out in a single layer.
4. Roast: Place the pork chops on the baking sheet with the vegetables. Roast in the oven for about 25-30 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C) and the vegetables are tender and caramelized.
5. Serve: Let the pork chops rest for a few minutes before serving, alongside the roasted vegetables.

This herb-crusted pork chop dish is a flavorful way to embrace fall ingredients while adhering to a low-carb lifestyle. The tender pork, enhanced by a fragrant herb crust, pairs beautifully with the sweet and savory roasted vegetables. It’s a hearty meal that’s both satisfying and easy to prepare, making it perfect for busy weeknights or cozy weekend dinners. Enjoy this wholesome dish with family or friends for a nourishing dining experience that celebrates the season.

Lemon Garlic Shrimp with Zucchini Noodles

Lemon garlic shrimp with zucchini noodles is a light and refreshing low-carb dinner that’s perfect for fall. This dish combines the succulent flavors of shrimp with the brightness of lemon and the earthy taste of zucchini, making it a satisfying meal that’s quick to prepare. With its bright flavors and nutritious ingredients, it’s a wonderful option for those looking to enjoy a healthy dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), sautéing for 1 minute until fragrant. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
2. Cook the Zucchini Noodles: In the same skillet, add the remaining tablespoon of olive oil. Add the spiralized zucchini and sauté for 2-3 minutes until just tender.
3. Combine and Season: Return the shrimp to the skillet, adding the lemon juice and zest. Toss everything together to combine and heat through for another minute.
4. Serve: Garnish with fresh parsley before serving, and enjoy immediately.

Lemon garlic shrimp with zucchini noodles is a delightful low-carb meal that combines vibrant flavors and fresh ingredients. This dish is not only quick to prepare but also packed with protein and nutrients, making it a great option for a busy weeknight or a light weekend dinner. The refreshing lemon and garlic enhance the natural sweetness of the shrimp while keeping the meal light and healthy. Serve this dish as a perfect way to enjoy a satisfying yet guilt-free dinner.

Stuffed Bell Peppers with Cauliflower Rice and Ground Turkey

Stuffed bell peppers with cauliflower rice and ground turkey provide a flavorful and nutritious low-carb dinner option that’s ideal for fall. These colorful peppers are filled with a savory mixture of turkey, cauliflower rice, and spices, making for a wholesome meal that’s hearty yet light. This recipe is perfect for meal prep, as you can easily make a batch ahead of time and enjoy throughout the week.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound ground turkey
• 1 cup cauliflower rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese (optional)
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. Cook the Filling: In a large skillet over medium heat, cook the chopped onion and garlic until softened. Add the ground turkey, breaking it up with a spoon, and cook until browned. Stir in the cauliflower rice, Italian seasoning, paprika, salt, and pepper. Cook for an additional 3-5 minutes until everything is well combined and heated through.
4. Stuff the Peppers: Spoon the turkey mixture into each bell pepper until filled. If using, top with shredded mozzarella cheese.
5. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly and golden.
6. Serve: Garnish with fresh basil if desired, and serve warm.

Stuffed bell peppers with cauliflower rice and ground turkey are a delicious and nutritious way to enjoy fall flavors while sticking to a low-carb diet. This dish offers a delightful mix of textures and tastes, with the sweetness of the bell peppers complementing the savory filling. Perfect for meal prep, these stuffed peppers can be made ahead and stored for later, making them a convenient and satisfying option for busy days. Enjoy them as a hearty main course that brings both comfort and nourishment to your table.

Creamy Tuscan Chicken Skillet

Creamy Tuscan chicken skillet is a comforting and rich low-carb dinner that combines tender chicken breasts with a creamy, garlicky sauce and vibrant spinach and sun-dried tomatoes. This dish embodies the essence of fall comfort food while keeping the carb count low. It’s easy to prepare and makes a delightful meal that’s perfect for cozy family dinners or entertaining guests.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set aside.
2. Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and stir in the Italian seasoning, bringing it to a gentle simmer. Add the sun-dried tomatoes and spinach, cooking until the spinach is wilted.
3. Combine: Return the cooked chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for a few minutes to meld the flavors.
4. Serve: Garnish with grated Parmesan cheese before serving. Enjoy with a side salad or steamed low-carb vegetables.

Creamy Tuscan chicken skillet is the perfect way to enjoy a rich and satisfying meal while adhering to a low-carb lifestyle. The combination of creamy sauce, tender chicken, and vibrant vegetables offers a delightful contrast of flavors and textures. This dish is not only easy to prepare but also ideal for busy weeknights or special occasions. Serve it up with your favorite low-carb sides for a comforting dinner that will please everyone at the table.

Butternut Squash and Sausage Hash

Butternut squash and sausage hash is a flavorful, one-pan dish that highlights the seasonal tastes of fall while being low in carbohydrates. The sweetness of the butternut squash pairs perfectly with the savory sausage, creating a delicious and satisfying meal. This dish is not only easy to make but also provides a hearty option that is packed with nutrients.

Ingredients:

• 1 pound Italian sausage, casings removed
• 2 cups butternut squash, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it apart with a spoon. Remove the sausage from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add olive oil, diced onion, and bell pepper. Sauté for about 3-4 minutes until they start to soften. Add the diced butternut squash, smoked paprika, salt, and pepper. Cook for an additional 10-15 minutes, stirring occasionally, until the squash is tender.
3. Combine: Return the cooked sausage to the skillet, mixing it with the vegetables. Cook for an additional 3-5 minutes to heat through and combine the flavors.
4. Serve: Garnish with fresh parsley before serving, and enjoy warm.

Butternut squash and sausage hash is a delightful low-carb dish that encapsulates the flavors of fall. The combination of savory sausage and sweet butternut squash creates a satisfying meal that is both hearty and healthy. This recipe is perfect for busy weeknights or lazy weekends, as it comes together quickly and uses just one pan for easy cleanup. Enjoy it as a filling dinner option that showcases the best of autumn produce.

Spinach and Feta Stuffed Chicken Breasts

Spinach and feta stuffed chicken breasts offer a delightful blend of flavors and are a fantastic way to enjoy a low-carb dinner. The creamy feta cheese combined with the nutritious spinach creates a savory filling that elevates the humble chicken breast into a restaurant-quality meal. This dish is not only simple to prepare but also makes a beautiful presentation, perfect for impressing guests or family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Filling: In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, and pepper. Mix until well combined.
3. Stuff the Chicken: With a sharp knife, carefully cut a pocket into each chicken breast. Stuff each pocket with the spinach and feta mixture.
4. Sear the Chicken: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side until golden brown.
5. Bake: Transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
6. Serve: Let the chicken rest for a few minutes before slicing. Serve with a side of steamed vegetables or a fresh salad.

Spinach and feta stuffed chicken breasts are a flavorful and nutritious way to enjoy a low-carb dinner that is both elegant and satisfying. The combination of creamy feta and fresh spinach elevates the dish, making it a perfect centerpiece for any meal. This recipe is versatile and can be adapted with different herbs or additional ingredients to suit your taste. Serve it up for a cozy family dinner or an impressive dish for guests, and enjoy the delightful flavors of fall.

Pumpkin and Sage Risotto with Cauliflower Rice

This pumpkin and sage risotto is a low-carb twist on a classic dish, using cauliflower rice as the base. The natural sweetness of pumpkin combined with the earthy flavor of sage creates a warm and comforting meal, perfect for chilly fall evenings. This dish is rich in flavor and nutrients while being light on carbs, making it a wonderful option for a cozy dinner.

Ingredients:

• 1 head of cauliflower, riced
• 1 cup pumpkin puree (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried sage (or fresh, chopped)
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Prepare the Cauliflower Rice: In a food processor, pulse the cauliflower until it resembles rice. Set aside.
2. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.
3. Add Pumpkin and Broth: Stir in the pumpkin puree and vegetable broth. Let it simmer for about 5 minutes.
4. Incorporate Cauliflower Rice: Add the riced cauliflower to the skillet along with the dried sage, salt, and pepper. Stir well to combine and cook for another 5-7 minutes until the cauliflower is tender.
5. Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
6. Serve: Garnish with fresh sage leaves if desired and enjoy warm.

Pumpkin and sage risotto with cauliflower rice offers a comforting yet low-carb dinner that showcases the flavors of fall. The creamy texture and rich taste of pumpkin make this dish satisfying, while the use of cauliflower keeps the carb count down. This recipe is perfect for those seeking a healthy alternative without sacrificing flavor. Whether you’re hosting a gathering or enjoying a quiet evening at home, this risotto will surely impress.

Zucchini Noodles with Meatballs and Marinara

Zucchini noodles, or “zoodles,” make a fantastic low-carb substitute for traditional pasta, and paired with homemade meatballs and marinara sauce, they create a hearty and satisfying meal. This dish is not only delicious but also a great way to incorporate more vegetables into your diet. It’s a perfect family-friendly dinner that can be made quickly, making it ideal for busy weeknights.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 pound ground beef (or turkey)
• 1/2 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce (low-carb)
• Olive oil for sautéing

Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined, then form into meatballs.
2. Cook the Meatballs: In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through (about 10-12 minutes). Remove from the skillet and set aside.
3. Sauté Zoodles: In the same skillet, add the spiralized zucchini noodles and sauté for about 3-4 minutes until tender but still crisp. Avoid overcooking to maintain their texture.
4. Combine with Marinara: Pour the marinara sauce over the zoodles, add the cooked meatballs back into the skillet, and toss to combine. Heat until warmed through.
5. Serve: Plate the zoodles and meatballs, garnishing with extra Parmesan cheese if desired.

Zucchini noodles with meatballs and marinara is a wonderful low-carb alternative to traditional pasta dishes. The zoodles provide a fresh and nutritious base, while the homemade meatballs add a satisfying protein component. This recipe is versatile and can easily be adapted with different herbs or sauces to suit your preferences. It’s a perfect way to enjoy the flavors of fall while keeping your dinner healthy and low in carbs. Serve it up for a comforting family meal that everyone will love!

Herb-Roasted Pork Tenderloin with Brussels Sprouts

Herb-roasted pork tenderloin with Brussels sprouts is a delicious and elegant low-carb dinner that makes a perfect centerpiece for any fall gathering. The juicy, herb-seasoned pork tenderloin pairs beautifully with caramelized Brussels sprouts, creating a balanced and flavorful meal. This recipe is not only easy to prepare but also offers a beautiful presentation that will impress your guests.

Ingredients:

• 1.5 pounds pork tenderloin
• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season the Pork: In a small bowl, mix together 2 tablespoons of olive oil, rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture all over the pork tenderloin.
3. Prepare the Brussels Sprouts: In a separate bowl, toss the halved Brussels sprouts with the remaining olive oil, salt, and pepper. Place them on a baking sheet alongside the pork.
4. Roast: Place the seasoned pork tenderloin in the oven, cooking for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C). During the last 15 minutes of cooking, toss the Brussels sprouts to ensure even roasting.
5. Rest and Slice: Once cooked, let the pork rest for 5-10 minutes before slicing it into medallions. Drizzle with balsamic vinegar if desired.
6. Serve: Plate the sliced pork alongside the roasted Brussels sprouts for a beautiful presentation.

Herb-roasted pork tenderloin with Brussels sprouts is a delectable low-carb meal that celebrates the flavors of fall. The combination of tender, juicy pork and caramelized Brussels sprouts creates a satisfying dinner that is both healthy and flavorful. This dish is perfect for special occasions or cozy weeknight dinners and can easily be paired with a simple green salad or cauliflower mash for a complete meal. Enjoy the rich, aromatic flavors that make this dish a standout choice for your fall menu.

Note: More recipes are coming soon!