These 13 Low-Carb Fall Recipes Balance Out the Season

Roasted salmon with pomegranate

Feasting at Home 

As we adapt to fall weather, we also grapple with complicated emotions surrounding all of the rich food. We want to eat everything, of course—the turkey, pies, candy, and cider doughnuts—but we also know the importance of balance. For the days when we want to be more mindful of what we eat, these 13 low-carb fall recipes should come in handy. We chose these recipes based on their fall flavors and heightened coziness; like a crispy squash bowl with dill cream, and an herb and garlic root vegetable crumble. We also selected them because they pack a lot of flavor by using wholesome ingredients like herbs and citrus. That said, find your favorite fall recipe below.

01 of 13

Herb and Garlic Root Vegetable Crumble

Herb and Garlic Root Vegetable Crumble

The First Mess

The Recipe: Herb and Garlic Root Vegetable Crumble

Why We Love It: The First Mess isn’t messing around when it comes to this quick and satisfying recipe. It has all the makings of an autumn meal staple, like sweet potatoes, carrots, shallots, and sage, plus a crumble featuring rolled oats and chopped rosemary.

Pro Tip: “Bake the crumble for 40 to 45 minutes, until the topping is browned and the vegetables are tender,” Laura Wright of The First Mess, explains. And, if topping is browning too fast, cover the dish with a piece of foil.

02 of 13

Shiitake and Spinach Miso Soup

Shiitake and spinach miso soup

 A Beautiful Plate

The Recipe: Shiitake and Spinach Miso Soup

Why We Love It: Shiitake mushrooms are meaty, while the miso broth offers tons of flavor. Spinach is rich in protein and nutrients; and soba noodles (Japanese noodles typically made from buckwheat), which contain less carbs than traditional pastas and noodles, are a good source of protein and fiber. This recipe from A Beautiful Plate was inspired by The Love & Lemons Cookbook.

Pro Tip: Save some sesame oil for drizzling.

03 of 13

Zucchini Lasagna Roll-Ups

Zucchini Roll-Ups

Joyful Healthy Eats

The Recipe: Zucchini Lasagna Roll-Ups

Why We Love It: A cool night in may inspire you to make this recipe from Joyful Healthy Eats. It's comforting thanks to the warm serving of ground beef mixed with ricotta, zucchini, herbs (think oregano, parsley, basil), and mozzarella.

Pro Tip: “When putting these together, I literally lined seven or eight zucchini slices up, smeared them with the cheese mixture and then rolled them,” Krista Rollins says. “It’s super easy.”

04 of 13

Roasted Pomegranate Salmon

Roasted pomegranate salmon

Feasting at Home

The Recipe: Roasted Pomegranate Salmon

Why We Love It: This salmon recipe from Feasting at Home packs a protein punch; and gets all of the fall flavor treatment with pomegranate, braised fennel, and then garnished with rosemary and thyme. Additionally, a marinade of miso, maple syrup, garlic, and pomegranate molasses ensures you won't be getting a bland dish.

Pro Tip: Sylvia Fountaine of Feasting at Home also provides a quick recipe for pomegranate molasses, which calls for pomegranate juice and honey. Extra molasses will keep up to 6 months in the fridge.

05 of 13

Crispy Squash Bowl With Dill Cream

Crispy Squash Bowl With Dill Cream

The First Mess

The Recipe: Crispy Squash Bowl With Dill Cream

Why We Love It: This other autumn-approved recipe from The First Mess, which was adapted from Nutrition Stripped, has those title ingredients mixed with the likes of cashews, garlic, sea salt, cumin, and cayenne pepper. Wright recommends serving it with wild or brown rice, sesame seeds, and capers to finish things off.

Pro Tip: “Blend the cashew mixture on high until completely velvety and smooth,” Wright says.

06 of 13

Crock-Pot Paleo Chili

Crock-Pot Paleo Chili

The Modern Proper

The Recipe: Crock-Pot Paleo Chili

Why We Love It: Nothing is more satisfying on a classic fall day than a bowl of chili, and this low-carb recipe from The Modern Proper makes it happen. It starts with chuck roast and ground beef, and thanks to diced zucchini, bell peppers, and mushrooms, it turns into a filling meal.

Pro Tip: “Place the browned chuck roast and ground beef in your slow cooker along with all other ingredients and cook for four hours on high, or eight hours on low,” Natalie Mortimer of The Modern Proper, says. Toppings might include avocado, cilantro, green onions, or jalapeño.

07 of 13

Instant Pot Chili With Chicken and Beans

Instant Pot Chili With Chicken and Beans

The Butter Half

The Recipe: Instant Pot Chili With Chicken and Beans

Why We Love It: This recipe from The Butter Half makes the slow-roasted taste of chili come together with the help of an Instant Pot. Chopped onion, coconut sugar, kidney beans, and tomato sauce make for a traditional flavor that requires little effort to re-create.

Pro Tip: “Shred chicken with two forks as needed,” Abbey Rodriguez of The Butter Half, says. “The chili will be somewhat liquid. To thicken, press the ‘sauté’ button, and cook for about 10 minutes, stirring constantly. This will help reduce the liquid.”

08 of 13

Cauliflower Steak Pepperoni Pizza

Cauliflower Steak Pepperoni Pizza

Joyful Healthy Eats

The Recipe: Cauliflower Steak Pepperoni Pizza

Why We Love It: If you’re having a binge-watching session this fall, you should whip up this recipe from Joyful Healthy Eats to go with it. It comes together with two heads of cauliflower, garlic powder, shredded mozzarella, and marinara sauce for a delicious, low-carb dinner.

Pro Tip: "Place prepared cauliflower steak pizzas under the broiler, until cheese is melted and pepperoni is crispy,” Rollins says. And for more protein ideas, consider a side salad or quinoa and lentils, a side of beans, or edamame.

09 of 13

Toasted Coconut Butternut Squash Soup

Coconut butternut squash soup

 Sweet Potato Soul

The Recipe: Toasted Coconut Butternut Squash Soup

Why We Love It: For a twist on butternut squash soup, make Sweet Potato Soul's version, which features toasted coconut almond milk for vegan-friendly creaminess. We're also fans of topping soup with toasted pumpkin seeds, and pomegranates for texture and a bit of sweetness.

Pro Tip: Garnish with parsley and black pepper.

10 of 13

Spaghetti Squash Alfredo

Spaghetti squash Alfredo

Pickled Plum

The Recipe: Spaghetti Squash Alfredo

Why We Love It: A dash of soy sauce brings out the umami in Pickled Plum's spaghetti squash recipe. A little butter and parmesan adds creaminess. And scallions, chives, and parsley top everything off.

Pro Tip: Enjoy this dish right away, as the recipe doesn't do well in the fridge for more than a day. For protein (an important macronutrient), you could serve with grilled chicken, roasted chickpeas, or toss in some kale.

11 of 13

Grilled Steak Fajita Salad With Chimichurri Dressing

Grilled steak fajita salad with chimichurri dressing

Joyful Healthy Eats 

The Recipe: Grilled Steak Fajita Salad With Chimichurri Dressing

Why We Love It: Herby chimichurri dressing (think: Cilantro, lime, smoked paprika, red pepper flakes) adds lots of wholesome flavor to protein-packed grilled flank steak slices. Charred bell peppers add a touch of sweetness as they soften in a skillet.

Pro Tip: Top with avocado or guacamole, tomatoes or salsa to finish.

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Fall Farro Salad With Halloumi and Pomegranates

Fall farro salad with roasted halloumi

 Love & Lemons

The Recipe: Fall Farro Salad With Halloumi and Pomegranates

Why We Love It: As an ancient wheat grain, farro is a nutrition powerhouse that's full of fiber, protein, vitamins and minerals (like magnesium, zinc, and vitamin B; which help boost immunity, strengthen bones, and sustain energy). Pomegranate seeds, and roasted acorn squash make this salad fall-ready.

Pro Tip: In place of kohlrabi, you can opt to include two additional carrots.

13 of 13

Tangy Green Tomato Chili With Beef

Fall harvest enchiladas

 Hola Jalapeño

The Recipe: Tangy Green Tomato Chili With Beef

Why We Love It: Green tomatoes (or tomatillos, in a pinch) take advantage of the changing seasons, and provide enough acid to cut through a rich chili. "If you live in a climate where it gets cool in the fall," writes Kate Ramos of Hola Jalapeño, "You may notice that some of those tomatoes never ripen completely and have to be harvested green before the first frost sets in." 

Pro Tip: For more spice and richness, add 1/4 cup mole paste.

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