Fall Recipes :: Keto Style

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Who loves the Fall Season and loves easy crockpot recipes even more?! ME! I’d say every mom out there too. Of course some may be asking, what is in the heck is keto? Basically, it is a low carb and high (healthy) fat diet to help your body produce ketones to burn fat rather than using sugars/carbs for energy. Google will give you a much more scientific and better definition than the hoopla I provided.

My husband has had great success in losing weight by following this low carb plan. He is a total meat eater and could survive on ground meat alone with a painful amount of hot sauce. I, on the other hand, looooove me some carbs. I am a sweets eater through and through! I love Mexican food, a home cooked meal like my momma makes, and I love love love dessert. Though, to be a good and supportive wife, I decided to jump on the keto train for my family … and to become healthier of course.

There are a few recipes from ideas we found online or from friends that we changed, created, and perfected through trial and error that are perfect for this Fall Season!

Appetizer :: Crockpot Taco Soup

Ingredients:

  •  2 pounds ground beef (or ground pork)
  •  2 eight ounce packages of Cream Cheese (full fat for Keto)
  •  2 ten ounce cans of Mexican Style Rotel
  •  1 pack of Taco Seasoning
  •  1 carton of Chicken Broth (1 carton = 4 cups)

Instructions:

  1.  Brown 2 pounds of meat in a large skillet
  2.  Add cream cheese, Rotel, seasoning, and chicken broth into the Crockpot
  3.  Drain meat and add to crockpot
  4.  Cook on high  for 3 hours or low  for 4-5 hours

Optional :: top your bowl of soup with sour cream, shredded cheese, cilantro, sliced avocados, jalapeños, and black olives!

Dinner :: Crockpot Roast

Ingredients:

  •  Pork Shoulder or Pork Roast
  •  1 TBSP Olive oil or coconut oil
  •  1 TBSP Pink Himalayan salt or salt of your choosing
  •  3-4 cups beef broth
  •  2-4 garlic cloves
  •  1 TBSP paprika powder
  •  2 TBSP thyme
  •  2 TBSP rosemary
  •  Optional: 1 can of Coke

Instructions:

  1. Rub in olive or coconut oil and seasonings onto the roast
  2. Place roast to crockpot
  3. Add Beef Broth to crockpot (optional: add one small can of Coke)
  4. Add garlic and any remaining seasoning and top with bay leaf
  5. Cook on low for 8 hours or on high for 4 hours

We usually get the double pack of roasts at Costco – best bang for your buck! That moment when you touch the roast with a fork and it falls apart – that’s the good stuff. I am personally heavy handed with seasonings, but I took it down a notch for these instructions. Add and take away the seasonings per your liking!

Pair this roast with some steamed veggies, cauliflower mashed potatoes, or a salad!

Dessert :: Pumpkin Cheesecake

Ingredients:

Walnut Crust –

  •  2 cups of walnuts
  •  3-4 TBSP of butter
  •  2 tsp cinnamon
  •  1 tsp pumpkin pie spice
  •  1/2 tsp of vanilla

Pumpkin Cheesecake Fluff –

  •  16oz softened cream cheese
  •  1 cup powdered swerve
  •  2/3 cup heavy whipping cream
  •  2/3 heaping cup pumpkin puree
  •  2 tsp pumpkin pie spice
  •  1 tsp cinnamon
  •  1 tsp vanilla

Instructions:

Walnut Crust –

  1.  Preheat Oven to 350 degrees
  2.  Place all crust ingredients into blender or food processor and pulse until dough like consistency
  3.  Press into baking dish and bake for 10-15 minutes until lightly brown
  4.  Remove and let cool for 20-30 minutes
  5.  Top crust with a sprinkle of cinnamon and pumpkin pie spice

Pumpkin Cheesecake Fluff –

  1.  In a large bowl, use hand mixer to combine softened cream cheese, heavy whipping cream and swerve together
  2.  Add pumpkin puree, pumpkin spice, and vanilla
  3.  Combine all ingredients with mixer and spread cheesecake fluff onto walnut crust
  4.  Refrigerate for 2 hours or overnight until set
  5.  Who in the heck has the patience to wait over night?! Eat you some cheesecake!

Bon Appétit!

What are some of your favorite fall recipes?!

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