15 Low-Carb Fall Comfort Meals

Fall is my season of warm socks, crunchy leaves, and craving every comfort meal on Earth. But this year, I wanted to do things a little differently—I wanted all the cozy vibes without the carb crash.

So I went on a Pinterest deep dive (think hours of scrolling, saving, and drooling) and pulled together the 15 most irresistible low-carb fall comfort meals that do not feel like diet food. I’m talking gooey cheese pulls, creamy sauces, rich roasts, and those nostalgic fall spices—just with a smart, low-carb twist.

If you’re doing keto, low-carb, or just trying to cut back on the bread and potatoes, these recipes are here to keep you satisfied and toasty through every chilly night. Ready? Let’s dig into these warm hugs on a plate.

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1. Cheesy Cauliflower Shepherd’s Pie

Description:
A golden, cheesy blanket of mashed cauliflower covers this deeply savory beef and veggie filling. It’s pure fall nostalgia without the starchy spike.

Ingredients:

• 1 medium head cauliflower, chopped
• 2 tbsp butter
• ¼ cup heavy cream
• ½ cup shredded sharp cheddar
• 1 lb ground beef
• 1 small onion, diced
• 1 carrot, finely chopped
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• Salt & pepper to taste
• 1 tbsp olive oil

Instructions:

1. Steam cauliflower until soft, about 10–12 minutes. Drain well.
2. Blend cauliflower with butter, cream, salt, and cheddar until smooth and creamy.
3. In a skillet, heat olive oil. Sauté onion and carrot for 5 minutes.
4. Add ground beef; cook until browned. Stir in tomato paste and Worcestershire.
5. Season with salt and pepper. Simmer 5–7 minutes.
6. Spread meat mixture in baking dish, top with cauliflower mash.
7. Sprinkle extra cheese on top and broil 5 minutes until golden.

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2. Creamy Tuscan Chicken Thighs (Skillet Style)

Description:
Rich with sun-dried tomatoes, garlic, spinach, and a silky cream sauce, these pan-seared chicken thighs are the low-carb version of a pasta dream.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup baby spinach
• 1 cup heavy cream
• ½ cup grated Parmesan
• Salt & black pepper

Instructions:

1. Season chicken with salt and pepper.
2. Sear thighs skin-side down in olive oil until crispy, about 6–7 minutes. Flip and cook 4 more minutes. Remove.
3. In same pan, sauté garlic and sun-dried tomatoes for 1 minute.
4. Stir in spinach until wilted.
5. Add cream and Parmesan. Simmer until thickened.
6. Return chicken to pan and cook on low for 10 minutes, spooning sauce over thighs.

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3. Spaghetti Squash Carbonara

Description:
A low-carb twist on the Roman classic—creamy eggs, smoky bacon, and cheesy goodness tossed with tender strands of roasted spaghetti squash.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, chopped
• 2 eggs
• ½ cup grated Parmesan
• 1 clove garlic, minced
• Salt & black pepper
• Chopped parsley (optional)

Instructions:

1. Preheat oven to 400°F. Halve spaghetti squash, scoop seeds, roast cut-side down for 35–40 min.
2. In a skillet, cook bacon until crispy. Add garlic, cook 30 seconds.
3. In bowl, whisk eggs, Parmesan, pepper.
4. Scrape squash strands into skillet.
5. Remove pan from heat, quickly stir in egg mixture.
6. Mix fast to avoid scrambling eggs. Sprinkle parsley and serve.

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4. Low-Carb Pumpkin Chicken Curry

Description:
Creamy, spiced, and kissed with pumpkin flavor—this comforting curry checks all the fall boxes without touching rice or naan.

Ingredients:

• 1 lb boneless chicken breast, cubed
• 2 tbsp coconut oil
• ½ onion, chopped
• 1 clove garlic, minced
• 1 tbsp curry powder
• 1 tsp ground ginger
• 1 cup pumpkin purée
• 1 cup coconut milk
• Salt & pepper
• Cilantro for garnish

Instructions:

1. Heat oil in pan, sauté onion and garlic for 3 minutes.
2. Add chicken and cook until browned.
3. Stir in curry powder, ginger. Cook 1 minute.
4. Pour in pumpkin and coconut milk. Simmer 15 minutes.
5. Season with salt, pepper. Garnish with cilantro.

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5. Stuffed Bell Peppers with Cauliflower Rice

Description:
All the cozy goodness of classic stuffed peppers, but with cauliflower rice keeping it light, low-carb, and totally filling.

Ingredients:

• 4 bell peppers, tops removed
• 1 lb ground turkey
• 1½ cups riced cauliflower
• ½ cup diced tomatoes
• 1 tsp Italian seasoning
• ½ cup shredded mozzarella
• Salt & pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F.
2. Sauté turkey in olive oil until cooked. Add tomatoes, seasoning, cauliflower rice. Cook 5–6 minutes.
3. Stuff peppers with the mixture, place in baking dish.
4. Top with mozzarella.
5. Cover with foil and bake 25 minutes, then uncover and bake 10 more until golden.

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6. Zucchini Lasagna with Ricotta & Marinara

Description:
Thin slices of zucchini replace pasta in this melty, saucy, cheesy lasagna that delivers all the comfort and none of the carbs.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 1 cup ricotta cheese
• 1 egg
• 1½ cups marinara (low sugar)
• 1½ cups shredded mozzarella
• 1 tsp oregano
• Salt & pepper

Instructions:

1. Preheat oven to 375°F. Salt zucchini slices and let rest 15 minutes. Pat dry.
2. Mix ricotta, egg, oregano, salt, pepper.
3. In baking dish, layer marinara, zucchini, ricotta mix, mozzarella. Repeat.
4. Finish with cheese.
5. Bake 35–40 minutes. Let sit 10 minutes before slicing.

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7. Sausage & Cabbage Skillet Bake

Description:
Smoky sausage, tender cabbage, caramelized onions—all roasted in a skillet for the easiest one-pan fall feast.

Ingredients:

• 1 lb smoked sausage, sliced
• ½ head green cabbage, shredded
• 1 onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp paprika
• Salt & pepper
• ½ tsp garlic powder

Instructions:

1. Preheat oven to 400°F.
2. Toss all ingredients in a large bowl until coated.
3. Transfer to oven-safe skillet.
4. Roast for 25–30 minutes, stirring once halfway.
5. Serve hot with mustard or sour cream if desired.

8. Creamy Cauliflower & Turkey Sausage Bake

Description:
This cozy casserole is like mac and cheese’s low-carb cousin — creamy, cheesy, and ultra-comforting, but packed with roasted cauliflower and smoky turkey sausage instead. It’s bubbling golden perfection in every bite.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 tbsp olive oil
• Salt & pepper
• 1/2 tsp garlic powder
• 8 oz turkey sausage, sliced
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan
• 3/4 cup heavy cream
• 1 egg
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower with olive oil, salt, pepper, and garlic powder. Roast for 20 minutes until golden.
3. In a skillet, brown sliced turkey sausage.
4. In a bowl, whisk cream, egg, Dijon, and half the cheese.
5. Combine roasted cauliflower, sausage, and sauce in a baking dish.
6. Top with remaining cheese and bake for 20 minutes until bubbly.

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9. Keto Pumpkin Alfredo Chicken Skillet

Description:
Pumpkin isn’t just for pie — this silky pumpkin Alfredo sauce hugs every bite of seared chicken for a warm, buttery fall experience that tastes way naughtier than it is. Low-carb luxury in one pan.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt & pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup pumpkin purée
• 3/4 cup heavy cream
• 1/2 cup grated parmesan
• 1/4 tsp nutmeg

Instructions:

1. Season chicken with salt and pepper. Sear in olive oil until golden and cooked through. Remove and slice.
2. In the same skillet, melt butter. Add garlic and sauté until fragrant.
3. Stir in pumpkin, cream, parmesan, and nutmeg. Simmer until thickened.
4. Return chicken to skillet and coat with sauce. Serve hot.

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10. Cheesy Spaghetti Squash Lasagna Boats

Description:
This one’s a showstopper: sweet roasted spaghetti squash stuffed with marinara, creamy ricotta, and layers of bubbling cheese. It’s lasagna, but lighter — and you get your own cheesy squash boat!

Ingredients:

• 1 medium spaghetti squash
• 1 cup marinara sauce (low sugar)
• 1/2 cup ricotta cheese
• 1/2 tsp Italian seasoning
• 1/2 cup shredded mozzarella
• Olive oil, salt & pepper

Instructions:

1. Halve spaghetti squash, scoop seeds, brush with olive oil, and roast at 400°F (200°C) for 40 minutes.
2. Scrape strands with a fork, leaving them in the shells.
3. Mix ricotta with Italian seasoning.
4. Layer marinara, ricotta, and mozzarella inside each squash half.
5. Bake for 10 minutes until bubbly and browned.

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11. Low-Carb Creamy Taco Soup

Description:
This soup is everything you love about tacos — without the shells. Rich, spicy, cheesy, and packed with ground beef and cream cheese, it’s the fall equivalent of a hug in a bowl.

Ingredients:

• 1 lb ground beef
• 1 tbsp taco seasoning
• 1/2 onion, chopped
• 1/2 green bell pepper, diced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 4 oz cream cheese
• 1/2 cup shredded cheddar
• Optional: avocado, cilantro, jalapeños

Instructions:

1. Brown ground beef with onion and pepper in a pot. Drain excess fat.
2. Stir in taco seasoning.
3. Add broth, cream, and cream cheese. Simmer until smooth.
4. Stir in cheddar cheese until melted.
5. Serve hot with toppings of choice.

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12. Butternut Squash & Sage Chicken Bake (Low Carb Version)

Description:
This fall favorite gets a low-carb twist by roasting sweet cubes of butternut squash with tender chicken thighs and crispy sage. Add a garlic butter drizzle and you’ve got comfort on a plate.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tbsp butter
• 6 fresh sage leaves
• 2 cloves garlic, minced
• Salt & pepper

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss squash with 1 tbsp olive oil, salt, and pepper. Spread in a baking dish.
3. Rub chicken with remaining oil, season well, and place over squash.
4. Roast for 30 minutes.
5. Sauté garlic and sage in butter until crispy, drizzle over the top, and serve.

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13. Zucchini Noodle Chicken Alfredo Bake

Description:
All the creamy, cheesy Alfredo vibes — minus the carb bomb. This bake swaps out pasta for spiralized zucchini noodles, folds in roasted chicken, and covers it in a parmesan-laced cream sauce.

Ingredients:

• 2 large zucchini, spiralized
• 1 cup cooked chicken, shredded
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated parmesan
• Salt & pepper
• 1/4 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté garlic in butter, then stir in cream and parmesan. Simmer until thickened.
3. Squeeze water from zucchini noodles using paper towels.
4. In a baking dish, layer noodles, chicken, sauce. Top with mozzarella.
5. Bake for 15 minutes until bubbly.

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14. Eggplant & Turkey Parmesan Skillet

Description:
Golden rounds of eggplant, ground turkey, rich tomato sauce, and a bubbling cheese top — this skillet dinner brings all the Italian flavor, none of the carb crash.

Ingredients:

• 1 medium eggplant, sliced into rounds
• 1/2 lb ground turkey
• 1 cup marinara sauce (low sugar)
• 1/2 cup shredded mozzarella
• 1/4 cup grated parmesan
• Olive oil, salt & pepper

Instructions:

1. Salt eggplant slices and let sit for 15 mins, then pat dry.
2. Sauté in olive oil until golden, set aside.
3. Cook turkey until browned, stir in marinara.
4. Layer eggplant in skillet, spoon sauce and turkey over, top with cheese.
5. Bake at 375°F (190°C) for 15 minutes.

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15. Keto Shepherd’s Pie with Cauliflower Mash

Description:
This fall version of the classic comfort dish skips the potatoes for creamy cauliflower mash, layered over spiced beef and veggies. You won’t miss a thing — it’s cozy and keto-approved.

Ingredients:
For filling:

• 1 lb ground beef
• 1/2 onion, chopped
• 1/2 cup diced carrots
• 1/2 cup green beans
• 2 cloves garlic, minced
• 1/2 cup beef broth
• 1 tbsp tomato paste
• 1/2 tsp thyme
• Salt & pepper

For topping:

• 1 head cauliflower, chopped
• 1 tbsp butter
• 1/4 cup heavy cream
• Salt & pepper

Instructions:

1. Steam cauliflower until soft, then blend with butter, cream, salt, and pepper until smooth.
2. In a skillet, cook beef with onion, garlic, carrots, and green beans.
3. Stir in broth, tomato paste, thyme, salt, and pepper. Simmer 10 mins.
4. Transfer to baking dish, spread cauliflower mash on top.
5. Bake at 375°F (190°C) for 20 minutes until golden on top.