Low Carb Fall Recipes

Autumn is my favorite season. With cooler weather and fun filled holidays, I get giddy inside. As I journey through a new season in life with my health and eating habits, I did not want to loose some of my favorite fall recipes. In my house we follow a low carbohydrate diet. We fall somewhere between the Keto and Paleo diets. When we started at the beginning of the summer it was hard but here we are 5 months later pounds lighter and feeling so much better! With that being said, I just want to spread the low carb love with all who are interested in jumping on the bandwagon! It is, NO DOUBT, a game changer in the way you look and feel!

One Pan Autumn Chicken Dinner

I love this recipe! It does however have around 33 carbs per serving, so to help lighten it up I go heavy on the Brussels sprouts and light on the apples and sweet potatoes. I love to buy the shredded Brussels sprouts instead of cutting down the wholes. The Brussels sprouts cook down and it gives a “bed” of Brussels sprouts to lay your food on or beside. What is so great about this recipe is you cut everything up and toss it all on one pan to cook! Here is a before shot, as you can see I really like to load my pan up! It is mostly Brussels sprouts spread through out with extra bacon on top! I also put more of the seasoning spread through out the pan than what the recipe says to use. 🙂

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You preheat your oven to 450 and let this baby cook for about 35 minutes and……

***Disclaimer: I am not a food photographer…I do not know how to make my food pictures look mouth watering haha….

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This is not my recipe, I make my own modifications to fit my lifestyle so here is the link that includes a video! One Pan Autumn Chicken Dinner, if you read her nutritional facts you will see the carbs are high with my adjustments you can cut that almost in half.

Low Carb Pumpkin Pie

This pumpkin pie is heavenly! Not only is it low carb, but is almost dairy free! I can not tell the difference, taste wise, from the actual thing and many others have agreed!

You will need to start with the crust. The easiest crust recipe I have found so far is linked here: 3 ingredient pie crust . It does use butter which is where that little bit of dairy comes in, but the crust is tasty and easy to make. I do want to explore other options because once baked for so long the edges do brown pretty badly.

The filling is what makes this pumpkin pie gold in my book!

Here are my ingredients:

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  • 1 can of pure pumpkin puree
  • 2 Tbsp Swerve Confection sweetener
  • 2 Tbsp Swerve brown sugar sweetener
  • 1 dropper full of Stevia
  • 1/2 tsp. of pink salt
  • 1 Tbsp pumpkin spice
  • 1/2 tsp. nutmeg
  • 2 eggs
  • 12 oz of coconut cream (it came out better when I did not shake it, so I wouldn’t use the clear part that settles at the bottom)
  • 1 low carb pie crust

Baking Instructions

  1. Preheat Oven to 425 F
  2. Mix the eggs, pumpkin, sugars, salt, and spices in a large bowl and mix until well blended.
  3. Slowly stir in the coconut cream and mix well.
  4. Pour mixture into the pie shell.
  5. Bake in the oven for 15 minutes.
  6. At the fifteen minute mark, reduce the oven temperature to 350 F and bake another 35-40 minutes. Insert a knife into the center and if it comes out clean then it is ready to come out!
  7. Let cool for at least an hour and enjoy! Refrigerate what is not eaten.

Side Notes:

This does not have preservatives in it so it is only good for about 5 days.

I do not like extremely sweet things so if you do you may want to add in some extra sweetener. I do think the coconut cream helps sweeten it more as well.

It taste even better with a little whip cream or coconut whip cream (for me)

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Never Enough Fall Festivities!

Because food is not the only reason I love fall, I decided I needed to make a new wreath for our door to welcome the season so here ya go! 🙂

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