50+ Delicious Fall Keto Recipes to Enjoy This Season

As the crisp air of fall begins to settle in, there’s no better time to embrace the cozy, comforting flavors of the season. For those following a ketogenic diet, autumn offers a bounty of delicious, low-carb ingredients that can be transformed into hearty, satisfying meals.

From savory soups and stews to sweet treats and snacks, fall is the perfect season to enjoy a variety of keto-friendly dishes that celebrate the harvest.

In this article, we’ve compiled over 50 fall keto recipes that will keep you warm, nourished, and in ketosis all season long.

Whether you’re looking for a quick breakfast, a festive holiday dish, or a comforting dessert, you’ll find plenty of inspiration to keep your fall menu exciting and delicious.

50+ Delicious Fall Keto Recipes to Enjoy This Season

Fall is a season of abundance and flavor, and there’s no need to miss out on any of it while following a keto diet. With these 50+ fall keto recipes, you can enjoy the rich, comforting tastes of autumn without compromising your low-carb lifestyle.

From hearty mains to sweet treats, these recipes are designed to make the most of seasonal ingredients, providing you with nutritious and satisfying options for every meal.

So, grab your favorite cozy sweater, light a pumpkin-scented candle, and get ready to savor the best of fall with these delicious keto recipes.

Keto Pumpkin Spice Pancakes

Fall is synonymous with the warm, comforting flavors of pumpkin spice, and these Keto Pumpkin Spice Pancakes bring that seasonal joy to your breakfast table. Made with almond flour and packed with pumpkin puree and aromatic spices, these pancakes are fluffy, flavorful, and keto-friendly. Perfect for a cozy autumn morning, they are low in carbs but high in taste, ensuring you stay on track with your keto lifestyle.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup pumpkin puree
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 2 tbsp erythritol or your preferred keto sweetener
• 2 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt
• Butter or coconut oil for cooking

Instructions:

1. In a large bowl, combine almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and salt.
2. In another bowl, whisk together pumpkin puree, eggs, almond milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until well combined.
4. Heat a non-stick skillet over medium heat and add a little butter or coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Serve warm with sugar-free syrup or a dollop of whipped cream.

These Keto Pumpkin Spice Pancakes are a delightful way to enjoy the flavors of fall while staying true to your keto diet. They are easy to make and can be a fantastic weekend treat or a special weekday breakfast. The blend of pumpkin and spices will fill your kitchen with the comforting scents of autumn, making these pancakes a seasonal favorite.

Keto Butternut Squash Soup

Butternut squash is a quintessential fall ingredient, and this Keto Butternut Squash Soup offers a creamy, delicious way to enjoy it without the extra carbs. This soup is velvety smooth, full of rich flavors, and perfectly suited for a crisp autumn evening. With a few simple substitutions, you can enjoy this classic fall soup while keeping your carb intake low.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp ground sage
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes or until tender.
2. In a large pot, sauté the chopped onion and garlic over medium heat until translucent.
3. Add the roasted butternut squash to the pot along with the chicken broth, sage, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches in a blender.
5. Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. Serve hot, garnished with a sprinkle of nutmeg or a dollop of sour cream if desired.

This Keto Butternut Squash Soup is a warm, comforting dish that captures the essence of fall. It’s perfect for a cozy dinner and can be easily prepared ahead of time. The rich, creamy texture and savory flavors make it a satisfying meal that aligns with your keto diet, ensuring you can enjoy the tastes of autumn without the guilt.

Keto Maple Pecan Fat Bombs

Indulge in the flavors of fall with these Keto Maple Pecan Fat Bombs, a perfect snack or dessert for those following a ketogenic diet. These fat bombs are sweetened with keto-friendly maple syrup and packed with healthy fats from pecans and coconut oil, making them a delicious and satisfying treat. They capture the essence of autumn in every bite while helping you maintain ketosis.

Ingredients:

• 1 cup pecans, chopped
• 1/2 cup coconut oil, melted
• 1/4 cup almond butter
• 2 tbsp sugar-free maple syrup
• 1/4 tsp maple extract
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium bowl, combine the melted coconut oil, almond butter, sugar-free maple syrup, maple extract, vanilla extract, and salt. Mix until smooth.
2. Fold in the chopped pecans until evenly distributed.
3. Pour the mixture into a silicone mold or mini muffin tin lined with paper liners.
4. Place in the freezer for about 30 minutes, or until the fat bombs are firm.
5. Once set, remove the fat bombs from the mold and store them in an airtight container in the refrigerator or freezer.

Keto Maple Pecan Fat Bombs are an excellent way to enjoy a sweet, fall-inspired treat while staying within your keto dietary goals. They are easy to make and can be stored for a quick snack or dessert whenever you need a boost of healthy fats. The combination of maple and pecans offers a delightful taste of autumn, making these fat bombs a seasonal favorite.

Keto Spiced Apple Cider

As the weather turns cooler, nothing is more comforting than a warm, spiced beverage. This Keto Spiced Apple Cider captures the essence of autumn with its blend of spices and apple flavor while being completely keto-friendly. Using apple cider vinegar and sugar-free sweeteners, this drink provides all the warmth and coziness of traditional apple cider without the extra carbs.

Ingredients:

• 4 cups water
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 2 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp vanilla extract
• Optional: cinnamon sticks and apple slices for garnish

Instructions:

1. In a medium saucepan, combine the water, apple cider vinegar, cinnamon, nutmeg, allspice, cloves, and erythritol.
2. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
3. Remove from heat and stir in the vanilla extract.
4. Strain the cider through a fine mesh sieve to remove any spice particles.
5. Serve hot, garnished with cinnamon sticks and apple slices if desired.

This Keto Spiced Apple Cider is the perfect drink to warm you up on a chilly fall day. Its rich blend of spices and subtle apple flavor will make you feel like you’re indulging in a classic autumn treat, all while keeping your carb intake low. Enjoy this cozy beverage anytime you need a little seasonal comfort.

Keto Cranberry Orange Scones

Cranberries and oranges are a classic fall combination, and these Keto Cranberry Orange Scones bring those flavors together in a delightful, low-carb pastry. Made with almond flour and sweetened with a keto-friendly sweetener, these scones are perfect for a breakfast treat or a cozy afternoon snack. Their tender texture and zesty flavor make them a seasonal favorite that fits into your keto lifestyle.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold butter, cubed
• 1/4 cup unsweetened dried cranberries
• Zest of 1 orange
• 1/4 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the dried cranberries and orange zest.
5. In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
7. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 18-20 minutes, or until the scones are golden brown.
10. Let cool on a wire rack before serving.

These Keto Cranberry Orange Scones are a delightful way to enjoy the flavors of fall while sticking to your keto diet. Their bright, zesty flavor and tender crumb make them a perfect pairing with a cup of coffee or tea. Whether for breakfast or a snack, these scones bring a taste of autumn to your day.

Keto Maple Roasted Brussels Sprouts

Roasted Brussels sprouts are a fall favorite, and this Keto Maple Roasted Brussels Sprouts recipe adds a touch of sweetness with sugar-free maple syrup. These crispy, caramelized sprouts are balanced with a hint of maple flavor, making them a perfect side dish for any autumn meal. Not only are they delicious, but they are also low in carbs, ensuring you stay within your keto goals.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp sugar-free maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped pecans

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, sugar-free maple syrup, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are tender and caramelized.
5. During the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts.
6. Serve hot, garnished with additional pecans if desired.

Keto Maple Roasted Brussels Sprouts are a fantastic way to enjoy a healthy, flavorful side dish this fall. The combination of roasted Brussels sprouts with a hint of maple and the crunch of pecans creates a dish that is both satisfying and low in carbs. This recipe is perfect for weeknight dinners or as a holiday side, bringing the taste of autumn to your table while keeping your diet on track.

Keto Bacon-Wrapped Stuffed Chicken Breasts

Keto Bacon-Wrapped Stuffed Chicken Breasts are a delightful fall dish that combines tender chicken, crispy bacon, and a rich, cheesy filling. This recipe is perfect for a hearty dinner and is sure to impress your family and friends. Packed with flavor and low in carbs, this dish fits perfectly into your keto diet while providing a comforting, autumnal meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of bacon
• 1 cup spinach, chopped
• 1/2 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through.
3. In a bowl, mix the spinach, cream cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.
4. Spread the cheese mixture inside each chicken breast, then fold the breasts closed.
5. Wrap each chicken breast with two slices of bacon, securing with toothpicks if necessary.
6. Place the bacon-wrapped chicken breasts on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes, or until the chicken is cooked through and the bacon is crispy.
8. Allow to rest for a few minutes before serving.

These Keto Bacon-Wrapped Stuffed Chicken Breasts are a mouthwatering main course that will make any fall evening special. The combination of savory bacon, tender chicken, and creamy, cheesy filling is irresistible. This dish is not only delicious but also keeps you on track with your keto goals, making it a perfect addition to your fall menu.

Keto Pumpkin Cheesecake Bars

Indulge in the flavors of fall with these Keto Pumpkin Cheesecake Bars. These bars feature a creamy pumpkin cheesecake filling on a buttery almond flour crust, offering a perfect balance of spice and sweetness. They are low in carbs and high in flavor, making them an ideal dessert for those following a keto diet. Enjoy these bars as a delightful treat that captures the essence of autumn.

Ingredients:

For the crust:

• 2 cups almond flour
• 1/2 cup melted butter
• 1/4 cup erythritol or your preferred keto sweetener
• 1 tsp vanilla extract

For the filling:

• 16 oz cream cheese, softened
• 1 cup pumpkin puree
• 3/4 cup erythritol or your preferred keto sweetener
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a bowl, combine the almond flour, melted butter, erythritol, and vanilla extract for the crust. Mix until well combined.
3. Press the crust mixture into the bottom of the prepared baking pan and bake for 10 minutes. Remove from the oven and let cool slightly.
4. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, erythritol, eggs, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat until well combined.
5. Pour the cheesecake filling over the pre-baked crust and spread it evenly.
6. Bake for 30-35 minutes, or until the center is set.
7. Allow the bars to cool completely, then refrigerate for at least 2 hours before slicing and serving.

Keto Pumpkin Cheesecake Bars are a delicious way to enjoy the flavors of fall while adhering to your keto diet. These bars are rich, creamy, and perfectly spiced, making them an excellent dessert for any autumn occasion. With their low-carb ingredients and delectable taste, they are sure to become a favorite treat in your fall recipe repertoire.

Keto Sausage and Butternut Squash Skillet

This Keto Sausage and Butternut Squash Skillet is a hearty and flavorful dish perfect for cool fall evenings. Combining savory sausage with tender butternut squash and a medley of herbs and spices, this skillet meal is both satisfying and low in carbs. It’s a one-pan dish that brings the tastes of autumn to your table in a simple and convenient way.

Ingredients:

• 1 lb sausage (Italian, breakfast, or your preferred type)
• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces as it cooks.
2. Remove the sausage from the skillet and set aside. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
3. Add the cubed butternut squash to the skillet and cook for about 5 minutes, until it starts to soften.
4. Pour in the chicken broth and add the dried sage, thyme, nutmeg, salt, and pepper. Stir to combine.
5. Return the sausage to the skillet and stir everything together. Cover and cook for about 10-15 minutes, or until the butternut squash is tender.
6. Garnish with fresh parsley before serving.

The Keto Sausage and Butternut Squash Skillet is a delightful and nourishing dish that embodies the flavors of fall. It’s a perfect one-pan meal that is easy to prepare and packed with seasonal ingredients. This hearty skillet ensures you get a satisfying and delicious dinner while staying true to your keto lifestyle, making it a go-to recipe for autumn.

Keto Harvest Chicken Salad

The Keto Harvest Chicken Salad is a delightful mix of flavors and textures that brings the best of fall to your plate. This salad combines tender chicken, crisp apples, crunchy walnuts, and a creamy, tangy dressing. It’s perfect for a light lunch or dinner, offering a delicious way to enjoy seasonal produce while staying within your keto diet.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup mixed greens (spinach, arugula, or your choice)
• 1/2 cup diced apple (use a low-carb variety like Granny Smith)
• 1/4 cup chopped walnuts
• 1/4 cup crumbled feta cheese
• 2 tbsp red onion, thinly sliced

For the dressing:

• 1/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp erythritol or your preferred keto sweetener
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded chicken, mixed greens, diced apple, chopped walnuts, feta cheese, and red onion.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, erythritol, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss to coat evenly.
4. Serve immediately, garnished with additional walnuts or feta if desired.

The Keto Harvest Chicken Salad is a fantastic way to enjoy the flavors of fall in a healthy, low-carb meal. The combination of chicken, apples, and walnuts provides a satisfying crunch, while the creamy dressing adds a delightful tang. This salad is not only delicious but also easy to prepare, making it a great choice for a quick and nutritious meal.

Keto Pumpkin Spice Latte

Warm up your fall mornings with a Keto Pumpkin Spice Latte. This homemade version of the popular coffee shop drink is rich, creamy, and full of autumn spices, yet it’s completely low-carb. By using unsweetened pumpkin puree and keto-friendly sweeteners, you can enjoy all the flavors of a classic pumpkin spice latte without the sugar and carbs.

Ingredients:

• 1 cup brewed coffee
• 1/2 cup unsweetened almond milk
• 2 tbsp heavy cream
• 2 tbsp unsweetened pumpkin puree
• 1-2 tbsp erythritol or your preferred keto sweetener
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• Whipped cream and a sprinkle of pumpkin pie spice for topping (optional)

Instructions:

1. In a small saucepan, heat the almond milk, heavy cream, pumpkin puree, erythritol, and pumpkin pie spice over medium heat, whisking until well combined and heated through.
2. Remove from heat and stir in the vanilla extract.
3. Pour the brewed coffee into a mug, then add the pumpkin mixture, stirring to combine.
4. Top with whipped cream and a sprinkle of pumpkin pie spice if desired.
5. Serve hot and enjoy.

The Keto Pumpkin Spice Latte is a perfect way to enjoy a cozy, fall-inspired beverage without the extra carbs. This homemade version is quick and easy to make, offering a delicious alternative to high-carb coffee shop drinks. With its rich, creamy texture and warm spices, this latte is sure to become a favorite fall treat in your keto diet.

Keto Cinnamon Roll Mug Cake

Craving something sweet and cinnamon-y this fall? The Keto Cinnamon Roll Mug Cake is the perfect solution. This single-serving dessert is quick to make and satisfies your sweet tooth while keeping your carb count low. With its soft, fluffy texture and rich cinnamon swirl, this mug cake is like having a mini cinnamon roll in a cup.

Ingredients:

For the cake:

• 4 tbsp almond flour
• 1 tbsp coconut flour
• 1/2 tsp baking powder
• 1 tbsp erythritol or your preferred keto sweetener
• 1 egg
• 2 tbsp melted butter
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract

For the cinnamon swirl:

• 1 tbsp melted butter
• 1 tsp cinnamon
• 1/2 tbsp erythritol or your preferred keto sweetener

For the glaze:

• 2 tbsp cream cheese, softened
• 1 tbsp heavy cream
• 1/2 tbsp erythritol or your preferred keto sweetener

Instructions:

1. In a small bowl, mix together the almond flour, coconut flour, baking powder, and erythritol.
2. Add the egg, melted butter, heavy cream, and vanilla extract, stirring until smooth.
3. In another small bowl, combine the melted butter, cinnamon, and erythritol for the cinnamon swirl.
4. Pour half of the cake batter into a microwave-safe mug, then add half of the cinnamon swirl mixture. Swirl with a toothpick or knife.
5. Add the remaining batter and top with the remaining cinnamon swirl, swirling again.
6. Microwave on high for 1-2 minutes, or until the cake is set.
7. In a small bowl, mix the softened cream cheese, heavy cream, and erythritol for the glaze. Drizzle over the mug cake.
8. Serve warm and enjoy.

The Keto Cinnamon Roll Mug Cake is a delightful and convenient dessert that captures the essence of a classic cinnamon roll in a keto-friendly version. Its warm, comforting flavors make it an ideal treat for fall, and the quick preparation means you can enjoy it anytime a craving strikes. This mug cake is a perfect example of how you can indulge in sweet treats while staying on track with your keto diet.

Keto Butternut Squash Soup

This Keto Butternut Squash Soup is a warm and comforting dish perfect for cool autumn days. Despite being traditionally higher in carbs, this version uses a smaller amount of butternut squash paired with cauliflower to keep the carb count low. With the addition of cream and spices, this soup is creamy, flavorful, and ideal for a fall meal.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced (about 2 cups)
• 2 cups cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
2. Add the butternut squash and cauliflower florets to the pot, stirring to combine with the onion and garlic.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the squash and cauliflower are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
5. Stir in the heavy cream, ground cinnamon, ground nutmeg, salt, and pepper. Simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This Keto Butternut Squash Soup is a delicious way to enjoy the flavors of fall without the extra carbs. The combination of butternut squash and cauliflower creates a creamy, satisfying soup that’s perfect for warming up on a chilly day. With its rich, comforting flavors, this soup is sure to become a favorite in your keto recipe collection.

Keto Maple Pecan Fat Bombs

Keto Maple Pecan Fat Bombs are a delightful snack that brings the flavors of fall into a convenient, low-carb treat. These fat bombs combine the rich taste of pecans with a hint of maple, making them perfect for satisfying sweet cravings while providing a boost of healthy fats. They are easy to make and great for keeping you energized throughout the day.

Ingredients:

• 1/2 cup pecans, finely chopped
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup butter, melted
• 2 tbsp erythritol or your preferred keto sweetener
• 1 tsp maple extract
• 1/4 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a mixing bowl, combine the melted coconut oil, melted butter, erythritol, maple extract, ground cinnamon, and salt. Stir until well mixed.
2. Add the almond flour and finely chopped pecans to the mixture, stirring until thoroughly combined.
3. Using a spoon or small scoop, portion the mixture into silicone molds or mini muffin cups.
4. Place the molds in the freezer for about 30 minutes, or until the fat bombs are firm.
5. Once set, remove the fat bombs from the molds and store them in an airtight container in the refrigerator or freezer.

These Keto Maple Pecan Fat Bombs are a tasty and convenient way to enjoy the flavors of fall while sticking to your keto diet. With their sweet, nutty flavor and smooth texture, they make an excellent snack or dessert. Easy to prepare and packed with healthy fats, these fat bombs are perfect for curbing cravings and providing a quick energy boost.

Keto Sausage and Cabbage Skillet

The Keto Sausage and Cabbage Skillet is a hearty, one-pan meal that’s perfect for fall. This dish features savory sausage, tender cabbage, and a blend of spices, making it a flavorful and satisfying option for lunch or dinner. It’s low in carbs and high in flavor, fitting perfectly into your keto lifestyle.

Ingredients:

• 1 lb sausage (Italian, smoked, or your preferred type)
• 1 small head of cabbage, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• Salt to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces as it cooks.
2. Remove the sausage from the skillet and set aside. In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
3. Add the chopped cabbage to the skillet and cook for about 5 minutes, until it starts to soften.
4. Pour in the chicken broth and add the smoked paprika, black pepper, red pepper flakes (if using), and salt. Stir to combine.
5. Return the sausage to the skillet and stir everything together. Cover and cook for about 10-15 minutes, or until the cabbage is tender.
6. Serve hot, garnished with fresh herbs if desired.

The Keto Sausage and Cabbage Skillet is a simple yet flavorful dish that’s perfect for fall. The combination of sausage and cabbage creates a hearty meal that’s both satisfying and low in carbs. This one-pan dish is easy to prepare and packed with flavor, making it an excellent choice for a quick and nutritious keto-friendly dinner.

Note: More recipes are coming soon!