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Home / Recipes / Beef

Easy Keto Low Carb Chili Recipe

By Lisa MarcAurele · Jul 7, 2020 · 68 Comments

51.1K shares
Jump to Recipe
keto chili pinterest image
easy keto low carb chili recipe

This super easy keto friendly low carb chili is bursting with flavor! Enjoy it mild, or spice it up with more peppers. Prep takes only minutes, and you can make it on the stove, in a slow cooker, or in an Instant Pot.

texas keto chili recipe
Article Index
  • Low carb chili modifications
  • Step by step instructions
  • Chili with the lowest carb count
  • Carbs in black olives
  • What types of chili are keto?
  • Other recipes to try
  • Recipe

From the first cool breeze in the fall through the dead of winter, you’ll find me making soups and stews. I love how satisfying they are and they way they warm you up. Plus, they are so easy to make!

But this low carb chili may just be my favorite. Actually, my whole family loves it!

It's been a popular recipe on this blog for several years. Everyone seems to love this hearty, flavorful, dish.

Prep is quick and easy. You simply brown the beef, drain it, then add the rest of the ingredients. That’s it! And you can choose to make it on the stove top, in a slow cooker, or in an Instant Pot.

Low carb no bean chili short

Low carb chili modifications

Personally, I like my chili seasoning mix to be a bit spicy. Not burning hot, just a bit of a kick. So for me, the amount of peppers used was perfect.

However, if you don’t like spicy food, feel free to adjust. Anyone that doesn’t like spice should probably stay away from hot peppers.

I also like to include black olives to add flavor as well as healthy fat. But please note that they are completely optional! Some people really don’t enjoy black olives. If that’s you, just omit them or add in some chopped veggies like zucchini.

However you customize this keto chili, you can be sure it will warm you up and satisfy!

Step by step instructions

You can choose to make the dish on the stove, in a slow cooker, or in your Instant Pot. Each method will turn out hearty and flavorful.

  • Brown the ground beef. This can be done in a large pot or Dutch oven over medium heat or in an Instant Pot on the sauté setting.
browned beef
  • Chop the peppers and the onions. You can do this as the meat cooks to save time. When chopping your hot peppers, I highly recommend wearing gloves to prevent the juice from getting on your skin. Also be very careful not to get any juice near your eye. I speak from personal experience on that one!
  • Drain the fat from the ground beef. Once browned, you can spoon off any excess liquid, but you may want to keep the fat in the chili.
  • Add water, vegetables, tomato paste, and seasonings to the meat. Combine the ingredients together in the pot.
adding ingredients
  • Cook slowly to blend the flavors. First you'll bring the mixture to a boil. Then reduce the heat and simmer for about 1-2 hours, stirring occasionally.
combined ingredients

You can also cook this keto chili in an Instant Pot or slow cooker . Those instructions are provided in the printable recipe card further down.

Chili with the lowest carb count

The exact nutritional value will always depend on the ingredients you use. Especially in a recipe like this one, where the size of ingredients like peppers may vary. 

For precise macros, I recommend weighing and inputting your ingredients into a macro tracker. But out of all my low carb chili recipes, this one has the least amount of carbs.

With the ingredients I used, a 1 cup serving came out to 7 grams of total carbs and 2 grams of fiber. This means there's about 5 grams of net carbs per 1 cup serving.

texas chili

Carbs in black olives

As I mentioned before, black olives are entirely optional in this recipe. Olives tend to be very hit or miss for people. If they’re a miss for you, just leave them out.

If you enjoy olives though, they are a great source of fat and flavor in this chili. They are also very low carb.

This recipe calls for 2.25 oz (about 67 grams) of black olives. That comes out to 4 grams of total carbs and 2 grams of fiber. So there are 2 grams of net carbs from black olives in the entire recipe.

Per 1 cup serving, black olives only account for 0.3 grams of net carbs.

What types of chili are keto?

Traditional chili is usually not keto friendly. 

Tomato products tend to be higher in carbs. They are fine in moderation, but most traditional chili recipes call for a larger quantity. This contributes to the higher carb count.

You’ll also find beans in many recipes. Beans are a cheap filler that take up space and increase the carb count.

And, of course, many traditional recipes include sugar. Which we definitely don’t want on a ketogenic eating plan.

This keto chili recipe, on the other hand, doesn’t call for sugar or beans. It also uses tomatoes in moderation. 

Thanks to a few substitutions, one serving comes out to only 5 net carbs. So this recipe is perfect for any low carb diet!

texas style keto chili

Other recipes to try

Looking for a few more delicious low carb chili recipes to warm you up on a cold day? Check out a few of these other favorites:

  • No Bean Chili uses diced tomatoes and plenty of protein-rich meat to fill you up. A mix of peppers gives a moderate amount of spice.
  • Paleo White Chicken Chili is a thick, hearty soup that’s packed with flavor, totally dairy free, and can be made in the Instant Pot or on the stovetop.
  • Turkey Pumpkin Chili made in the slow cooker is super filling and perfect for warming up on a cool fall day!
  • Venison Chili is a rich, hearty dish made with ground meat, bacon, veggies, and healthy beef bone broth.
  • Slow Cooker Turkey Chili No Beans is a healthy recipe made without beans that’s low carb and full of flavor!

For another Instant Pot recipe, take a look at this easy chili verde. And be sure to check out my other keto Mexican recipes.

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

keto chili

Keto Chili

3.88 from 33 votes
A low carb chili is easy to make. Just take out the beans, reduce tomato, and add a bit more meat. It's got all the flavor you love without the unnecessary carbs.
Prep Time:5 minutes mins
Cook Time:2 hours hrs
Total Time:2 hours hrs 5 minutes mins
Course: Main Course
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 servings
Calories: 263

Video

Ingredients

  • 4 cups water
  • 1 ½ pounds ground beef
  • ¼ teaspoon cinnamon
  • ¾ teaspoon cumin
  • ¼ cup onion chopped
  • 1 teaspoon Worcestershire sauce check ingredients for paleo
  • 2 cloves garlic minced
  • 1 ½ teaspoons salt
  • 2 tablespoons chili powder
  • ¾ teaspoon black pepper
  • ½ teaspoon red pepper
  • ½ teaspoon allspice
  • 6 ounces tomato paste
  • 3 bay leaves
  • 2.25 ounces sliced black olives can be omitted or replaced with zucchini
  • ¼ cup chili peppers finely chopped
US Customary - Metric

Instructions

  • Brown ground beef in large pot (or Instant Pot sauté setting) and drain out fat.

Stove Top

  • Add remaining ingredients, bring to a boil. Then simmer about 1-2 hours, stirring occasionally. If using zucchini in place of olives, add them during the last 15 minutes of cooking.

Slow Cooker

  • Add all remaining ingredients to the slow cooker.Cook for 3-4 hours on high or 6-8 hours on low.

Instant Pot

  • Once the beef has browned in the Instant Pot, add the other ingredients. Lock the lid and ensure the valve is set to sealing. Set the pressure cooker to manual high pressure for 10 minutes.
  • After the timer goes off, let the pressure naturally release for another 10-15 minutes. Set the valve to venting to release any remaining pressure.

Notes

Hot peppers can be adjusted to taste.
When working with hot peppers, it's a good idea to wear gloves. And be careful not to get any of the pepper juice into your eyes.
If you don't like black olives, they can be left out or replaced with a chopped up vegetable like zucchini.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1cup | Calories: 263 | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 847mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 11.6mg | Calcium: 20mg | Iron: 4.1mg

Additional Info

Net Carbs: 5 g | % Carbs: 8 % | % Protein: 41.6 % | % Fat: 50.4 % | SmartPoints: 7
Values
Array
(
    [serving_size] => 1
    [calories] => 263
    [carbohydrates] => 7
    [protein] => 26
    [fat] => 14
    [saturated_fat] => 5
    [monounsaturated_fat] => 1
    [cholesterol] => 71
    [sodium] => 847
    [potassium] => 81
    [fiber] => 2
    [sugar] => 3
    [vitamin_a] => 1250
    [vitamin_c] => 11.6
    [calcium] => 20
    [iron] => 4.1
    [serving_unit] => cup
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

First Published: September 18, 2010... Last Updated: January 20, 2020

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Reader Interactions

Comments

  1. Linda Schreiber

    October 27, 2023 at 5:06 am

    5 stars
    Best keto chili ever!!! It's in my meal rotation at least once a month.....even in the summer time. Thanks, and keep them coming!

    Reply
  2. Chuck

    April 20, 2020 at 10:08 pm

    5 stars
    This chili has an amazing flavor. It's good - very good. We've had it a few times now and it has emerged as our favorite chili. I modified the recipe a little bit by reducing the water from 4 cups to 2 1/2 cups. Four cups of water made the chili a little too "soupy" for our tastes. Reducing it to 2 1/2 cups of water thickened it up to the texture we desire. I've also tried using 1 lb of ground beef with a half pound of pork sausage instead of using 1 1/2 lbs of ground beef. It taste great either way. Lastly, my wife and I like to sprinkle just a little bit of Stevia sweetner on top of the chili. The added sweetness seems to complement all the other flavors in the chili well. Bottom line: this is really good tasting chili. Thanks for the recipe, Lisa.

    Reply
  3. Patricia

    March 15, 2020 at 6:50 pm

    5 stars
    Made this today and it is so good. I omitted the olives and chili peppers.

    Reply
  4. Becky

    January 20, 2020 at 8:55 am

    Hi. This recipe looks great. Do you know what the nutritional values are if I replace with the zucchini?

    Reply
    • Lisa MarcAurele

      January 20, 2020 at 9:06 am

      I'd have to do a separate calculation, but it doesn't change it by much.

      Reply
  5. Clark

    January 13, 2020 at 9:52 am

    Lisa,

    I'm collecting beanless chili recipes, keto, LCHF, etc. The one you have posted here looks like a great candidate to add to my collection. I'd like a copy of your original beanless recipe mentioned below. Would you email it to me, please?

    Thank you,
    Clark

    Reply
    • Lisa MarcAurele

      January 13, 2020 at 10:27 am

      Clark, you'll find the other recipe here: low carb no bean chili

      Reply
  6. Cassandra Quinn

    January 12, 2020 at 3:10 pm

    Hi, can I please have the original recipe with the balsamic vinegar? It's the best! Thank you!

    Reply
    • Lisa MarcAurele

      January 12, 2020 at 8:44 pm

      You'll find that recipe here: no bean chili

      Reply
  7. Amy

    December 30, 2019 at 3:47 pm

    What happened to the original recipe for the low carb chili without beans? I loved that recipe!

    Reply
    • Lisa MarcAurele

      December 30, 2019 at 9:51 pm

      The carbs were too high for most, but you can get it by email if you really want it.

      Reply
      • Brad

        December 31, 2019 at 11:18 am

        Please email me the original recipe. It was delicious and my favorite chili. I was starting to freak out????.

      • Lisa MarcAurele

        December 31, 2019 at 7:58 pm

        Check your email. The other no bean chili was just sent. I may just bring the recipe back if others miss it too.

      • Peter

        December 01, 2020 at 6:51 pm

        Any chance I can get that as well? I had that pinned from forever ago, and just came back to make it again. I loved it when I used to make it. Thanks!

      • Lisa MarcAurele

        December 02, 2020 at 10:10 am

        You can print it yourself here: chunky chili

  8. Bernadette

    September 09, 2019 at 9:42 am

    Would like recipes for buns

    Reply
    • Lisa MarcAurele

      September 09, 2019 at 1:16 pm

      Try this low carb hamburger bun recipe. It's excellent for dinner rolls.

      Reply
  9. Ranie

    June 17, 2019 at 4:40 pm

    Thank you for the recipe, but, chili never has beans in it, though chili beans does have beans...*smile*...trying to change diet to a low carb diet, I don’t know why I didn’t think chili as a low carb....

    Reply
  10. Alisha Ross

    June 06, 2019 at 5:03 am

    5 stars
    Hello! I stumbled across your blog some time ago and enjoy all the recipes! The Spaghetti Squash Bake looks yummy! Several in our family are on the GAPS diet right now and we are always looking for new recipe ideas! Thanks for sharing!

    Reply
    • Lisa MarcAurele

      June 06, 2019 at 8:30 am

      I do have a lot of GAPS recipes. Maybe I should make that a category. Thanks for getting me thinking about that. I'll add it to a list of items I have to do later.

      Reply
  11. Jay

    October 02, 2018 at 4:03 pm

    5 stars
    OMG..... This makes a great chili.... my hubby is NOT a chili fan, but I am.... so, sometimes, I just have a "chili" craving and I try to make it in such a way that my hubby will like it too. Since he is a HUGE bacon fan, I added a lot of bacon in with the ground beef.... wowzers, he loved it and asked for seconds this time.... lol lol

    I also found another use for left-over chili.... since our house is dealing with diabetic issues, we are trying hard to stick to low-carb meals, but every Friday is "pizza" night at our house. I found a great low-carb pizza crust recipe and now I use the left-over chili as the "tomato" base.... wow, what a great addition to the pizza. Of course, I add a little bit of other meat and cheese on top.... but it sure has upgraded the pizza from boring to super-good!

    Thank you for such an amazing recipe - it should be 10 stars...... loveeeeeeeeeeeeee it!

    Reply
    • Lisa

      October 03, 2018 at 8:43 am

      Bacon sounds like such a good add. Thanks for sharing that!

      Reply
  12. Saleha

    June 01, 2018 at 2:14 pm

    5 stars
    Oh my goodness. My husband LOVES chili, and since he isn't feeling well, I wanted to make something warm and hearty. I realized I was out of beans, and I came across your recipe for no beans chili.

    I just halved the chili powder, and followed the recipe to a T, otherwise. It was phenomenal!! I added in some leftover rotisserie chicken, added that in too.

    The flavours, the smells, it was divine! =)

    Reply
    • Lisa

      June 02, 2018 at 2:34 pm

      Hope your husband is feeling better and the chili helped comfort him.

      Reply
  13. Michele

    May 06, 2018 at 10:30 am

    Any idea how long to cook in an instant pot?

    Reply
    • Lisa

      May 06, 2018 at 3:34 pm

      I'd say about 10 minutes and then a natural pressure release (about 10-15 minutes) at the end.

      Reply
  14. donna whitener

    April 04, 2018 at 2:53 pm

    Could I make this chili in the crock pot?

    Reply
    • Lisa

      April 05, 2018 at 8:25 am

      It can definitely be put in the slow cooker rather than simmered on the stove.

      Reply
  15. Andi Hawkins

    March 18, 2018 at 9:50 pm

    5 stars
    Oh, and the olives add awesomeness!

    Reply
  16. Andi Hawkins

    March 18, 2018 at 9:47 pm

    5 stars
    I just made this today. I used a Pablano pepper and a whole medium onion. This is the best chili recipe ever! Spicy, sweet, savory, all rolled into one. 5 stars!

    Reply
  17. Judie

    March 14, 2018 at 7:15 pm

    4 stars
    I will definitely try this recipe looks yummy but will not be using hot red peppers using green chili peppers instead, I'm not a spicy girl. With that being said please don't compare beans (legumes) to rice. Legumes are
    full of protein, vitamins and minerals. You can substitute legumes for the meat and get the same affect only much
    more fiber. They are not by any means a filler.

    Reply
  18. Julie

    February 10, 2018 at 7:57 pm

    1 star
    I put 1/2 the amount of chilli peppers in and it was TOO hot. Can't eat it 🙁

    Reply
    • Lisa

      February 11, 2018 at 5:08 am

      If you dislike spicy hot, you should not have put any chili peppers in.

      Reply
  19. Michele A

    January 28, 2018 at 6:28 pm

    5 stars
    Does this qualify for Paleo?

    Reply
    • Lisa

      January 29, 2018 at 7:14 am

      Yes. All the ingredients are paleo friendly.

      Reply
  20. Megan

    January 05, 2018 at 8:36 pm

    5 stars
    So good! I did mushrooms instead of black olives. Thank you for the great recipe

    Reply
    • Lisa

      January 06, 2018 at 2:37 pm

      Mushrooms are a great replacement for olives!

      Reply
  21. Stephanie

    October 28, 2017 at 1:46 pm

    5 stars
    Made this yesterday; just adjusted spices/water for one pound meat (used ground turkey) and added the veggies from your Texas slow cooker recipe...slamming!!! Topped with a dollop of sour cream; leftovers today was even better. This will replace my current chili recipe. Thanks!

    Reply
    • Lisa

      October 29, 2017 at 3:06 am

      Sounds super delicious!

      Reply
  22. Megan

    October 25, 2017 at 5:58 am

    5 stars
    This was so easy to make and absolutely delicious. I chickened out of putting a 1/4 cup of chopped chillies in though because I wasn't sure how hot mine were so erred on the cautious side. Beautiful flavour. I made a second much larger batch so I could freeze meals.

    Reply
    • Lisa

      October 25, 2017 at 7:00 pm

      I've found the chili freezes very well so I always make a double batch.

      Reply
  23. Carrie

    October 21, 2017 at 6:18 pm

    Will this freeze very good? Has anyone tried it?

    Reply
    • Lisa

      October 22, 2017 at 4:27 am

      I have and it freezes well for me.

      Reply
  24. Barb

    October 08, 2017 at 10:19 pm

    5 stars
    Added half a can of the black soybeans. Awesome chili! Definitely will be makimg regularly ?

    Reply
    • Lisa

      October 09, 2017 at 5:48 am

      If you like the beans, black soybeans are a great low carb option!

      Reply
  25. Loretta

    September 16, 2017 at 4:22 pm

    I'm making this now for the first time,but I am adding peppers and portobello mushrooms,and no olives since I hate them lol
    can't wait to freeze left overs for meal the rest of the week for me 🙂

    Reply
    • Lisa

      September 17, 2017 at 1:40 am

      I always add in extra peppers!

      Reply
  26. Jennifer

    October 29, 2016 at 3:00 pm

    I can't quite imagine black olives in chili. Do they still taste like black olives after they've cooked in there for a while?

    Reply
    • Lisa

      October 30, 2016 at 6:48 am

      They do taste like olives. We often add them along with sour cream to top off chili. If you don't like them, you can leave them out or use black soy beans.

      Reply
  27. Carly Koehn

    October 11, 2016 at 10:25 am

    BallPark Hot Dogs and Hilshire Farms Lil' Smokies are listed in links above. Are they part of the ingredient list? The Hot dogs are also listed in the "chunky" recipe version.

    Reply
    • Lisa

      October 11, 2016 at 7:42 pm

      They are not ingredients for the recipe.

      Reply
  28. Paulina

    October 08, 2016 at 12:30 pm

    What would be the length to cook in the crockpot on low?

    Reply
    • Lisa

      October 09, 2016 at 4:46 am

      I'd say at least 3-4 hours.

      Reply
  29. HazelP

    May 30, 2016 at 9:54 am

    Lisa, I've just found your website in a search and discovered your chili recipe (among others). I'm glad to see this recipe because other recipes I've tried have simply been not to our taste. I think this will be just right; the spices you suggest are ones that we like, and for us, the thicker the better. 🙂
    Thanks.

    Reply
    • Lisa

      May 30, 2016 at 4:49 pm

      This has been my most popular chili recipe for over five years. It's also my personal favorite. I know you'll love it!

      Reply
      • Marilyn Fish

        July 29, 2017 at 9:09 pm

        If you use venison, do you add any other fat to make up for the leaness of the deer meat.

      • Lisa

        July 30, 2017 at 4:15 am

        The ground venison I use does have some added fat so I don't add any.

  30. Megan

    February 17, 2016 at 5:57 pm

    When I enter the ingredients on myfitnesspal it gives me 24 carbs per serving! I'm trying to figure out why. If you're familiar with the app, do you have any suggestions?

    Reply
    • Lisa

      February 17, 2016 at 6:30 pm

      There are known issues with the MFP app. Try inputting into the Calorie Count recipe analyzer instead.

      Reply
  31. Mark H

    February 11, 2016 at 9:30 pm

    Absolutely delicious! I made this for the first time a couple of weeks ago, and will make a double batch this weekend. So good!

    Reply
    • Lisa

      February 12, 2016 at 5:45 am

      So glad it was a hit!

      Reply
  32. Josh

    November 07, 2015 at 2:15 pm

    Great recipe. I used venison and I didn't have red peppers so I used some jalapeños. I started it on the stove, brought it to a ,"boil" the transferred. It to a crock pot. It came out awesome.

    Reply
  33. Amanda Zajes

    September 29, 2015 at 1:29 pm

    Looks good! Can I add all of this into a Slow Cooker instead and if so, would I add the ground beef raw or cooked?
    Thanks!

    Reply
    • Lisa

      September 29, 2015 at 1:34 pm

      Can be made in slow cooker if desired. It's best to cook the ground meat first so it doesn't cook into one large mass. I like to precook ground beef and freeze it for use in crock pot recipes.

      Reply
  34. Melody

    December 14, 2014 at 9:36 pm

    This was great tonight! A hit with the entire family. I did not have a fresh red pepper so put in a small can of Hatch green peppers. Also added in a can of tomato sauce. Let it simmer until it thickened. Those not LCHF ate over Frito's but I had it without. In our rotation from now on....

    Reply
    • Lisa

      December 15, 2014 at 3:46 am

      Welcome Melody! Thanks for sharing your adapted version with us.

      Reply
  35. roclafamilia

    October 21, 2010 at 11:25 am

    Helpful blog, bookmarked the website with hopes to read more!

    Reply
  36. Matt Kay

    September 20, 2010 at 4:29 am

    This is right up my alley. I love that you used cinnamon in the recipe. It always gives a really nice boost to the other flavors in chili.

    Cheers!
    Matt Kay

    Reply
3.88 from 33 votes (18 ratings without comment)

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