So I’m sitting here staring at the screen, trying to start typing something that does this low carb masterpiece justice, and thanks to all of the allergy medication I’m taking this week it’s really hard to get my thoughts together.

That’s about what my brain is capable of right now, and it’s a shame because this cheesecake recipe really is phenomenal. I guess I’ll let the pictures do the talking for me today, and just rally long enough to give you a few highlights about it.

1. It’s delicious (hello, that’s a given.)

2. That drizzly stuff on top? It’s a white chocolate caramel sauce that came about totally by accident. I used cacao butter, HWC, vanilla and Swerve sweetener (don’t know if this will work with other sweeteners) in it and was planning for it to be a ganache – I cooked it too long and it turned into a caramel instead!

3. The cheesecake is flavored with pumpkin (obviously) and typical pumpkin spices, but I also threw some caramel flavored extract in there and BOOM. So good.

4. I hate it when cheesecake sinks in the middle and becomes super dense and ugly. So I experimented with a couple of tablespoons of low carb vanilla flavored protein powder to help it stay put, which worked great. As you can see by the photos, there was no sinkhole in the center, and it had a pleasant, fluffy texture.

fall ezine

You can even eat this stuff by the handful if you make cookies out of it, which I’m totally going to do because it’s awesome. Combined with this cheesecake though? There are no words.  Except maybe….

So there you have it, I’m pretty sure I covered all of the really important stuff. Now I know there are some specific ingredients here that may require some planning for you to obtain so you can make this low carb cheesecake recipe – I promise it’s worth the trouble!  If you make it please do report back and tell me how good it was so I can say…

Love cheesecake but hate the work?  Try my easy low carb raspberry cheesecake bars or pumpkin cheese pie instead! [divider] Don’t forget to enter my November Giveaway for your chance to win a KitchenAid Stand Mixer in your choice of some truly awesome colors! Or a $300 Amazon Gift Card if you’d rather go shopping!

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Ingredients :

• 6 Tbsp butter, melted
• 1/3 cup
• 2 cups
• 1 tsp maple flavoring
• 1/4 cup finely chopped crispy bacon
• pinch of salt
• 32 oz (4 bars) cream cheese, softened
• 1 cup Swerve sweetener
• 3 eggs
• 1 can unsweetened pumpkin puree (or 15oz homemade)
• 1/3 cup heavy whipping cream
• 1/2 tsp caramel flavoring
• 2 Tbsp
• 1 tsp vanilla extract
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp ground cinnamon
• 1/3 cup raw cacao butter
• 2 Tbsp heavy whipping cream
• 2 Tbsp Swerve sweetener
• 1/2 tsp vanilla extract

Instructions :

1. Combine the melted butter, Swerve, almond flour, maple flavoring, bacon and pinch of salt in a medium bowl. Mix thoroughly. Press into a 10″ springform pan to a depth of about 1/4 inch along the bottom and 1/3 up the sides. Bake in a preheated oven at 350 degrees (F) for 6 minutes to firm up before filling.
2. Put a large pot of water on to boil for your water bath. Then, in a large bowl, beat the cream cheese and sweetener with an electric mixer until fluffy. Add the eggs, pumpkin, and heavy whipping cream and beat for 2 minutes. Add the vanilla, caramel, spices, and protein powder and beat until fluffy (about 2 more minutes.) Pour into the springform pan lined with the pre-baked crust and smooth with a spatula. Place the springform pan inside a larger pan and place on the middle rack in your oven. Carefully pour boiling water into the larger pan until it’s about halfway up the sides of your springform pan. Bake at 350 degrees (F) for one hour. Then shut off the oven (leave the door shut) and leave it in there for another hour. Remove carefully from the oven and chill for at least four hours, preferably overnight before drizzling with caramel and serving.
3. In a small microwave safe bowl, combine the raw cacao, heavy whipping cream, Swerve, and vanilla extract. Microwave for one minute. Remove and stir. Microwave for another minute. Remove and stir. Microwave for 30 seconds. Remove and stir. It should be light golden brown at this point, if not microwave for another 30 seconds. Alternatively you could heat this on the stove until golden and bubbling. Let it cool until slightly thickened (3-5 minutes) then drizzle over the cheesecake before serving.

So I’d wait and wait until they were ready to harvest, usually late July and into August – during which time we’d eat as much as we could fresh, and preserve the rest.

Inevitably though, each year we’d get close to frost time, and there would be TONS of fat green tomatoes on the vine that would have me praying for JUST A FEW MORE DAYS of warm, sunny weather for them to ripen up so they wouldn’t end up in the compost heap.

Now I’d heard of the movie Fried Green Tomatoes (who hasn’t), but had never actually eaten them – it just wasn’t really a thing in New England. So when we visited SC the first couple of times before moving here, I would without fail order some form of fried green tomatoes when we’d eat out. I LOVED them, and felt sad for all the years that they went to waste in my garden, never to reach their full, delicious potential! A moment of silence please.

This year, I couldn’t WAIT until my plants produced some fat green tomatoes for me to fry up. It never happened – I had the most pathetic crop of teeny weeny (but flavorful) tomatoes ever. I had originally planned to put this recipe in the ezine, but since my tomato plants weren’t cooperating, I had to wait until I could score some from my local produce department.

[pinterest text=”Fried Green Tomato BLT Salad – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/10/fgtomatoes2small.jpg”]

Well this week it finally happened, and I couldn’t be happier with the results! Crunchy, salty, tangy perfection! It was all I could do not to eat these right out of the pan, but it was worth the wait to assemble them into this salad – which also includes bacon, guacamole, ripe tomatoes, and a roasted red pepper aioli. Perfection!

Hope you guys like it! If you’ve never tried them before, here’s your chance – you won’t regret it!

[pinterest text=”Fried Green Tomato BLT Salad – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/10/fgtomatoessmall-643×950.jpg”]

Even though this recipe didn’t make it into the e-zine, 25 other fantastic recipes for Fall DID, so join the hundreds of people who have already downloaded the IBIH Autumn Recipes 2013, and start enjoying these recipes today!

$5.00

Ingredients :

• 4 green tomatoes
• 1/4 cup coconut flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1/2 cup almond flour
• 1/2 cup parmesan cheese
• 1/4 cup olive oil for frying

Instructions :

1. Wash and slice the tomatoes into 1/2 inch thick slices. Mix the coconut flour, salt and pepper together in a medium bowl. Toss the tomato slices in the coconut flour until fully coated. Meanwhile, in a small bowl, beat the 2 eggs. In a separate bowl, combine the almond flour and parmesan cheese. Heat the oil in a medium nonstick saute pan. Dip the coconut flour coated tomatoes into the egg, then into the almond flour/parmesan mixture – be sure they are completely coated on both sides. Fry in batches in the olive oil until golden brown on both sides. Serve hot with , lettuce, bacon, guacamole, ripe tomatoes, and anything else you want to add!

Keto Peanut Butter & Chocolate Pie – where have you been all my life?  If chocolate and peanut butter is a combination that makes your heart (and stomach) flip, you’re going to love this creamy and decadent low carb peanut butter pie with a chocolate cookie crust.  Seriously.  ?????

If I’m being honest, chocolate and peanut butter is a combination that I’ve always been kind of meh about.  It’s not that I don’t like it, I just don’t have the abiding love that some bloggers do for it.  So there aren’t a lot of desserts here on IBIH that marry the two.

But that’s OK, because frankly this keto chocolate peanut butter pie is the only recipe you’ll ever need to get the best of both, in my opinion.  The rich and creamy peanut butter filling, combined with a crunchy chocolate cookie crust, and topped with a drizzle of dark chocolate and slightly sweetened peanut butter sauce… AND toasted peanuts on top?!?!  Be still my heart.

I can’t decide if I like this keto chocolate peanut butter pie better frozen or simply chilled.  I love the creaminess when it’s soft enough to melt in your mouth, but also the ice cream like quality of the peanut butter filling when mostly frozen.

I’ll leave it to you to try it both ways and see which way you like it best!

You should know that this keto peanut butter & chocolate pie is pretty easy to make.  It’s a press in crust, no rolling required, and it only has to bake for about 10 minutes – and that’s all the cooking that is needed for this almost no bake keto peanut butter pie.

The filling consists of an ultra creamy combination of peanut butter, vanilla, sweetener, whipped cream and mascarpone cheese (you can sub cream cheese but it’s not my favorite for this.)

The crunchy topping is optional I guess, but it adds so much flavor and texture that I highly recommend going the extra mile – and it makes a pretty garnish too.

I could go on and on about all the reasons why you should make this keto peanut butter & chocolate pie ASAP, but honestly, if you aren’t there already I don’t know how much more I can say about it to convince you!

If you do make this keto chocolate peanut butter pie, be sure to report back and let everyone know how it was – maybe your words will be just the push those fence sitters need to dooooo ittttt.

If you need more keto dessert inspiration, try this collection of 60 Keto No Bake Desserts for recipes that won’t heat up your kitchen this summer!

Ingredients :

• 8 ounces mascarpone cheese, room temperature
• 2/3 cup sugar free creamy peanut butter, room temperature
• 1 3/4 cups heavy whipping cream
• 1/2 teaspoon vanilla
• 1/4 teaspoon xanthan gum
• 1/2 cup powdered erythritol
• 4 squares lindt 90% chocolate
• 2 tablespoons sugar free peanut butter
• 1 tablespoon heavy whipping cream
• 1 tablespoon powdered erythritol
• 1/4 cup chopped salted peanuts

Instructions :

1. Combine the mascarpone and peanut butter and stir gently by hand until creamy and fully combined.
2. Combine the heavy whipping cream, vanilla, xanthan gum, and erythritol in a large bowl and whip until stiff peaks form.
3. Carefully fold the peanut butter mixture into the whipped cream.
4. Transfer the filling to the cooled crust and smooth with a spatula.
5. Freeze for 30 minutes.
6. Combine the peanut butter, heavy whipping cream and erythritol in a small bowl and mix well.
7. Spoon into a plastic baggie and snip the tip off one corner.
8. Squeeze lines of the peanut butter mixture onto the top of the pie.
9. Heat the chocolate in a microwave safe bowl until melted.
10. Transfer the chocolate into a plastic baggie and snip the tip off of one corner.
11. Drizzle the melted chocolate over the top of the pie.
12. Sprinkle the top of the pie with chopped peanuts.

This low carb cauliflower casserole recipe has been on my list of things to work on for months but I kept putting it off in favor of more Summer friendly recipes. I finally tested it out the other day because I had all of the ingredients, but didn’t plan on posting it until this fall when comfort food reigns supreme again.

After the first bite it was so amazing that I immediately bumped it to the top of my calendar because I simply couldn’t wait to share it with you! Once you taste it you’ll know why!

If you’re making your vodka sauce from scratch (this is my favorite recipe), it’s the perfect way to use up some of those ripe, summer tomatoes – but you can also use a good quality store bought sauce like I did for expediency (read: get it into your face faster!)

Mr. Hungry and I have always been huge fans of Penne alla Vodka and have eaten it in some of the best restaurants in New York, including the very exclusive Rao’s in Harlem thanks to a friend who works for someone with a table there (everything we ate that night was amazing by the way.)

After going low carb and gluten free, Penne alla Vodka is one of the things I miss most when we eat out at Italian restaurants now. Mr. Hungry orders it often still and it’s hard for me to resist every time – if I’m being honest sometimes I don’t, but I usually regret it the next day.

Though if I ever get a chance to eat at Rao’s again, I will definitely be chowing down on some of their Penne alla Vodka (without regret!) along with their amazing meatballs and seafood salad!  Aaaaaaand now I’m starving.

Anyway, this low carb penne alla vodka casserole recipe using cauliflower to stand in for the pasta is a surprisingly good substitute – just as hearty and satisfying as the real thing in my opinion. I added loads of Parmesan cheese and I think it really makes it, so don’t skimp there and use a good quality cheese for the best flavor.

Another important note is to make sure your cauliflower is very well drained before adding it to the casserole or you’ll end up with a bland, watery sauce. I microwaved my cauliflower, which dries it out nicely, but even then I could have let it drain in a colander after cooking for a bit.

In fact I wish I had, because the next day I had to drain some liquid out of the casserole that had leached out of the cauliflower overnight. Still delicious, just diluted a little – so be sure to dry out your cauliflower as much as possible before mixing it with the sauce.

This is the perfect low carb vegetarian main meal or side dish, but you could also add cooked chicken or shrimp to this recipe to make it even more hearty and turn it into a delicious one pot meal the whole family will love.

Even Mr. Hungry was surprised at how good it smelled – he made the statement “you can’t smell the cauliflower at all” which is high praise because the man really detests cauliflower in all forms and can’t even stand the smell of it when I cook it for myself.

If I could actually get him to eat it then I’d really be celebrating, but…baby steps.

This is definitely one of my best low carb cauliflower recipes to date, and that’s saying something because the Pepperoni Pizza Cauliflower Casserole and Jalapeno Popper Cauliflower Casserole recipes are both really popular here on IBIH.

I expect this amazing cauliflower recipe to jump to the front of the pack pretty quickly though and I’m looking forward to hearing your feedback in the comments if you try it!

New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!

To get more for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!

Ingredients :

• 8 cups cooked cauliflower florets, well drained
• 2 cups vodka sauce
• 2 Tbsp heavy whipping cream
• 2 Tbsp melted butter
• 1/3 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 6 slices Provolone cheese
• 1/4 cup fresh basil, chopped

Instructions :

1. Combine the cauliflower, vodka sauce, heavy whipping cream, butter, Parmesan cheese, kosher salt, and black pepper in a large bowl and toss to coat well.
2. Transfer into a 9 x 13 baking dish (or equivalent) and top with slices of Provolone (or mozzarella) cheese.
3. Bake in a preheated 375 degree (F) oven for 30 – 40 minutes or until the casserole is bubbling and the cheese is completely melted.
4. Remove from the oven and let it rest for about 10 minutes.
5. Top with chopped fresh basil and serve.

I’ve never had much of a sweet tooth. Don’t get me wrong, I like dessert as much as the next person, but if I have to choose between sweet and savory, savory wins every time, hands down. So for me, being on a low carb diet isn’t a problem as far as missing cakes, pies, candy, ice cream, etc.

It’s been two weeks and I haven’t really missed sugar much at all.  The other day a random craving hit though and I resorted to a little bit of sugar free ice cream.  I decided to devote some energy to coming up with some low carb sweets for the blog (and myself), so that next time I want something decadent and sweet I’ll have some keto dessert recipes to fall back on.

Back in August I posted a recipe for a classic tiramisu that was simple and delicious.  I wanted to try a low carb tiramisu using the cream cheese pancakes to stand in for the ladyfingers.

I intended to use mascarpone mousse as in the classic version, but being in the South I couldn’t find it in any of the grocery stores I scoured.  I was annoyed but it actually worked out for the best!  I don’t love the fact that the classic tirimisu uses raw eggs anyway, so I went in a totally different direction.

I bought some sugar free caramel flavored syrup (you can use Davinci or Torani or whatever you can find) and blended it with some cream cheese.

Then I whipped heavy cream and folded the two together.  It was amazing.  You can just keep eating it with a spoon!  Thick and creamy, sweet and caramelly it was sooooo good!  I ate it this morning on my leftover cream cheese pancakes with sugar free chocolate sauce drizzled over it!  Best Sunday morning breakfast ever!!!

Anyway, back to the low carb Tiramisu!  So I soaked the unsweetened pancakes in unsweetened cold espresso for a few minutes.  Then I layered the pancakes, caramel cream, and unsweetened cocoa powder.  That’s it.  Holy Toledo!

This keto tiramisu was so good that I wish you could taste it right now!  Actually I wish I was tasting it right now!  If you can stand to wait, it’s even better if you put it together and then chill it for half an hour before eating.

Totally satisfying, this is going to be my new no carb dessert of choice for a long time!!  I might make the cream with sugar free hazelnut or sugar free white chocolate syrup next time.  The sky is the limit on flavor!

Oh and if you are REALLY craving something decadent, make sure you load it up with sugar free chocolate sauce….lots and lots of it!

As always I love to hear from you guys so let me know what you think!

**Update:  I changed the title from “Zero Net Carb” to “Low Carb” because it was brought to my attention by some hard core low carbers that some of the ingredients do have traces of carbs even though the labels say 0.  Apparently when you add all that together there may be a carb or two (literally) per serving.  I don’t want to be accused of false advertising so for the sake of accuracy I changed the name.  Next time I’ll be sure to do my homework in advance and avoid any discrepancies!  0 carb, 1 carb, 2 carbs (gasp!) – it’s still delicious!!!

Ingredients :

• 12 4×4 squares of (unsweetened)
• 1 cup espresso or coffee, cooled
• Unsweetened cocoa powder for dusting
• For the filling:
• 4 oz of cream cheese, softened
• 2 Tbsp sugar free caramel flavored syrup
• 1 cup heavy cream

Instructions :

1. Mix the cream cheese with the caramel syrup until smooth and creamy.
2. Whip the heavy cream until stiff.
3. Fold about 1/3 of the whipped cream into the caramel mixture. Add the caramel mixture back to the remainder of the whipped cream and fold gently until fully combined. Chill for a few minutes. The cream, not you.
4. Meanwhile, soak the pancakes in the coffee for about 2 minutes. Since they aren’t very porous it takes a little time for them to absorb the coffee – you can soak them longer if you want a stronger coffee flavor.
5. Add the cream to a pastry bag with a large star tube attached.
6. Have four small plates ready. Place a coffee square on the plate. Pipe a layer of cream on it. Dust with cocoa powder. Repeat until you have three layers. Repeat with the rest of the plates.
7. Serve with optional sugar free chocolate sauce.

Well THAT’S the most boring title in the world for a low carb slaw recipe that has so much going for it that I don’t even know where to start!

In fact, I love this recipe so much that I’m going to list the top five reasons you should make it ASAP, just to be sure I don’t miss anything!

You Should Make This Low Carb Slaw Recipe ASAP Because:

1.)  It’s cheap.  I mean really cheap.  Seriously – I’m too lazy to do the math, but I’m pretty sure this recipe costs less than 50 cents per serving.  Grow your own mint and it’s even cheaper.  In addition, the ingredients keep in the fridge for weeks – so you can buy them to have at the ready, without worrying about them going bad a day or two later if you don’t get around to making it right away.

2.)  This low carb slaw recipe has the most amazing flavor profile!  Slightly sweet from the apple and cabbage, tangy from the lemon and apple cider vinegar, and SO REFRESHING from the mint!  The mint really makes it – I had a feeling it would work well, but that first taste?  Even I was impressed.  With myself.  And the mint.  Also I had very fresh breath.

3.)  It’s gorgeous.  Just look at it – I didn’t want to list beauty as the first reason because it seems shallow, but this is a recipe that you can take to any gathering and get oohs and aaahs for days before they’ve even tasted it.

4.)  But wait…there’s more.  This salad is so easy to make that ANYONE can make it.  If you have a knife and a cutting board you are good to go.  If you DON’T have a knife and a cutting board, you can technically grate the cabbage and apple with a large box grater and tear up the mint with your hands to throw into it – not as pretty, but you’re getting all of the other benefits.  If you’ve got a fancy food processor, you can throw this stuff into it and have this delicious low carb slaw made in literally ONE MINUTE.  No excuses.

5.)  Last but not least – you should make this low carb slaw because it’s JUST. SO. GOOD FOR YOU.  Red cabbage is a prebiotic and is loaded with vitamins, minerals, and powerful cancer fighting antioxidants – including anthocyanins (which give it the red color) which are known to have strong anti-inflammatory properties.

The Granny Smith apples are no slouch in the health department either – they contain quercetin, pectin, boron, and important phenols and flavenoids that protect against cancer and heart disease!

To top it off, the apple cider vinegar has numerous health benefits, including the potential for improving insulin resistance over time!

Almost every ingredient in this recipe is considered a nutritional powerhouse – and combined in this way the flavor will knock your socks off!

If you’re still not convinced to try this slaw, you should know that this recipe is low calorie, dairy free, egg free, nut free, grain free, gluten free, Whole 30 compliant (if you omit the sweetener), Paleo friendly (use honey to sweeten) and can generally be eaten by pretty much everyone you know – which is saying something in this day and age of intolerance to everything.

Also did I mention it’s cheap, gorgeous, delicious, easy, and super healthy?

I believe my work here is done.

In other news….

BATHING SUIT SEASON IS COMING!

Are you ready? Because I am SO. NOT. If you let the pounds creep on this winter and are panicking now don’t worry! It’s not too late to drop some pounds in time to hit the beach this summer! Try my one of my free menu plans (3 Day Keto Kickstart, 7 Day Egg Fast, or 12 Weeks of Keto Menu and shopping lists) to whip yourself back into shape ASAP!

You can also join the forums for support from fellow IBIH super fans and hang out with us on Facebook where I post articles, recipes, & daily Amazon freebies!!

Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!

Ingredients :

• 2 cups raw Granny Smith apples, chopped or cut into matchsticks
• 1 Tbsp lemon juice
• 8 cups shredded red cabbage
• 1/4 cup fresh mint, chopped
• 1/4 cup avocado oil (any light salad oil will work)
• 2 Tbsp apple cider vinegar
• 1 Tbsp granulated sugar substitute (honey for Paleo)

Instructions :

1. Cut your apples first and toss them with the lemon juice to prevent browning. Combine the apples, cabbage, and fresh mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, and sweetener. Pour the dressing over the slaw and toss well to coat.
2. This recipe will keep for 3 or 4 days in the fridge, but looks prettiest in the first hour or two, before the red color seeps into everything. So if you’re bringing it to a party or serving it to guests, don’t dress it until right before serving.

These Keto Grilled Radish Skewers with Herb Butter make a fantastic substitute for potatoes at your next BBQ!  Soft and smoky, they have just a slight radish bite that pairs really well with the luscious garlic & herb butter!  You won’t even miss the carbs – pinky promise!

So I’m running a little late with this keto grilled radish skewers post, which was intended for sometime in August.  I scheduled a bunch of summer recipes before we left for our trip to Europe, but ran out of time before I could get this one finished!

The good news is, there is still time left to fire up the grill and try out these keto grilled radish skewers – but even if you can’t, these can be roasted in the oven or even broiled to get a little char on them any time of year.

It’s no secret that radishes make a great keto substitute for potatoes, because they are naturally low in carbs but have a hearty, starchy texture to them when cooked.  I’ve used them with fantastic success in my crispy radish and corned beef hash, as well these pan roasted radishes with lemon and herbs.

Because radishes are rather small, grilling can be a challenge, so I threaded them on skewers to make it easier.  Bonus points for being fun to eat – and the kids can get involved and help with the skewering.

I opted to pre-cook my radishes in the microwave, until fork tender.  That way I could easily get them on the skewers, and they didn’t need a long time on the grill – just enough to get a nice char and smoky flavor on them before serving.

This also means that you can cook them in advance and keep them in the fridge for a day or two until you’re ready to grill – which is great if you’re throwing a party and want to get as much early prep out of the way as possible.

I was really happy with the results after basting these keto grilled radish skewers with a basic garlic and herb butter, but you can season these low carb grilled radishes in a ton of different ways according to your preference – or to match or complement the flavor profile of whatever you’re serving them with.

Ingredients :

• 16 radishes, washed and trimmed
• 1/4 cup butter, melted
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Instructions :

1. Place the raw radishes in a microwave safe bowl and add 1 cup of water.
2. Cover with plastic wrap and microwave for 5 minutes.
3. Test a radish to see if you can get a skewer through it easily.  If not, microwave another 3 minutes or until tender, but not mushy.
4. Drain and cool the radishes.
5. When ready to grill, heat the grill to about 450 degrees.
6. Skewer the radishes, 4 per skewer (If using bamboo skewers be sure to soak them in water for 20 minutes first so they don’t burn)
7. Combine the melted butter, parsley, garlic, salt and pepper in a small bowl.
8. Brush the radishes with the melted butter mixture.
9. Grill for about 2 minutes per side, or until desired doneness is reached.
10. Remove from the grill and baste with the remaining melted butter before serving.

This epic collection of the 125 Best Keto Pumpkin Recipes is your ultimate guide to both sweet and savory low carb pumpkin recipes!  So many delicious pumpkin-themed options here, your biggest challenge will be figuring out which Keto pumpkin recipes to try first!!!

Since there are so many new bloggers on the scene developing low carb recipes for those of us on a ketogenic diet, I thought it would be a good time to compile an updated list of some of the best keto pumpkin recipes I could find.

With another two months of pumpkin flavored everything ahead, you (and I) will be referring to these fantastic low carb pumpkin recipes over and over again for years to come!

For ease of use, I’m dividing this collection of 125 Best Keto Pumpkin Recipes into two groups – one sweet, one savory.  There will be multiple keto pumpkin pie recipes, low carb pumpkin muffin recipes, keto pumpkin cheesecake recipes, etc – but each one has it’s own spin or flavor profile so they are all worth checking out before you make a decision on which to try.

Orrrr you could just try all of them and then ship me the best of the best keto pumpkin recipes from your kitchen!!! ?  That would be amazing, I’m just saying…

Sweet Keto Pumpkin Recipes

Pumpkin Delight – Brianna Thomas

Chocolate Pumpkin Cake Donuts – Up Late Anyway

Pumpkin Scones with Cinnamon Glaze – All Day I Dream About Food

Keto Pumpkin Caramel Cheesecake with Maple Bacon Crust – I Breathe I’m Hungry

Low Carb Pumpkin Cookies – They Smell

Pumpkin Walnut Drop Scones – Healthy Living How To

Homemade Keto Pumpkin Pie Spice – Peace Love and Low Carb

Pumpkin Pie Twists – Joy Filled Eats

Pumpkin Bars with Cinnamon Cream Cheese Frosting – My Montana Kitchen

Pumpkin Roll with Coffee Cream – All Day I Dream About Food

Cream Cheese Pumpkin Bread – Low Carb Yum

Pumpkin Pie Cream Cheese Pancakes – Fitviews

Low Carb Pumpkin Pie Fudge – Ditch the Carbs

Low Carb Pumpkin Roll – Satisfying Eats

Low Carb Pumpkin Muffins – The Low Carb Diet

Pumpkin Bread French Toast – I Breathe I’m Hungry

Low Carb Pumpkin Butter – Brianna Thomas

Pumpkin Pie Chocolate Fat Bombs – Keto Diet App

Pumpkin Energy Bites – My Montana Kitchen

Pumpkin Raspberry Muffins – I Breathe I’m Hungry

Pumpkin Pie Milkshake – Brianna Thomas

Keto Pumpkin Chia Muffins – Keto Diet App

Oolong Pumpkin Spice Latte – Grace Filled Home Making

Low Carb Pumpkin Waffles – Wholesome Yum

Candied Pecan Pumpkin Ice Cream – Simply So Healthy

Pumpkin Cheesecake Pancakes – Beauty and the Foodie

Cinnamon Pumpkin Cheesecake – My Table of Three

Easy Keto Pumpkin Quick Bread – I Breathe I’m Hungry

Low Carb Pumpkin Sticks – Divalicious Recipes

Pumpkin Custard – Grass-fed Girl

No Bake Keto Pumpkin Pie – Low Carb Maven

Pumpkin Coffee Smoothie – My Montana Kitchen

Keto Pumpkin Crepe Cake – I Breathe I’m Hungry

Low Carb Pumpkin Hot Cakes – That’s Low Carb?

Mini Pumpkin Cake Roll with Cream Cheese Frosting – Joy Filled Eats

Low Carb Pumpkin Bars – Brianna Thomas

Pumpkin Cheesecake Cupcakes  – KetoConnect

Pumpkin Chocolate Mug Cake – A Big Man’s World

Pumpkin Cheesecake Truffles – All Day I Dream About Food

Keto Pumpkin Chocolate Marbled Cheesecake – I Breathe I’m Hungry

Low Carb Pumpkin Chocolate Brownies – Sugar Free Londoner

Pumpkin Mousse Pie – Simply So Healthy

Chocolate Pumpkin Quick Bread – Sugar Free Mom

Pumpkin & Orange Cheese Bread – Keto Diet App

Keto Pumpkin Cheesecake Pie – I Breathe I’m Hungry

Pumpkin Spice Keto Coffee – Peace Love and Low Carb

Low Carb Chocolate Pumpkin Brownies – Yummy Inspirations

Glazed Pumpkin Cake Donuts – Brianna Thomas

Flourless Pumpkin Almond Butter Bars – Ambitious Kitchen

(note, replace maple syrup with erythritol to lower the carbs in these pumpkin bars even more.)

Low Carb No Bake Pumpkin Cheesecake – Ketogenic Woman

Pumpkin Spice Biscotti – All Day I Dream About Food

Keto Pumpkin Spice Coffee Creamer (Dairy Free) – Whole New Mom

Pumpkin Pie Snowball Cookies – Beauty and the Foodie

Flaxseed Pumpkin Muffins – Divalicious Recipes

Keto Pumpkin Chai Mug Cakes – I Breathe I’m Hungry

Pumpkin Fluff Fat Bombs – Kasey Trenum

Pumpkin Chocolate Chip Cookies – My Montana Kitchen

Pumpkin Spice Breakfast Porridge – Low Carb Maven

Low Carb Pumpkin Whoopie Pies – Simply So Healthy

Pumpkin Pecan Pie Ice Cream – Ruled Me

Keto Pumpkin Cupcakes – Gnom Gnom

Pumpkin Pie Crumble Cupcakes – Wholesome Yum

Pumpkin Pie Donut Holes – Keto Connect

Low Carb Pumpkin Tiramisu – All Day I Dream About Food

Pumpkin Pie Blondies – Ruled Me

Low Carb Pumpkin Cheesecake – The Foodie Affair

Pumpkin Slab Pie with Cardamom Candied Pecans – I Breathe I’m Hungry

Pumpkin Cream Cheese Muffins – All Day I Dream About Food

Low Carb Pumpkin Bagels – Beauty and the Foodie

Low Carb Pumpkin Spice Syrup – Dashing Dish

Pumpkin Bourbon Cheesecake – All Day I Dream About Food

Pumpkin Cream Cheese Cookies – Divalicious Recipes

Pumpkin Pie Fat Bombs – Tasteaholics

Pumpkin Chocolate Chip Muffins – My Montana Kitchen

Chai Infused Pumpkin Keto Smoothie – Healthful Pursuit

Pumpkin Cloud Bread – Sugar Free Mom

Pumpkin Pancakes for One – All Day I Dream About Food

Pumpkin Pie Cheesecake – KetoConnect

Pumpkin Spice Meringues – That’s Low Carb?

Pumpkin Mug Muffins – Forest & Fauna

Keto Pumpkin Pudding – Ruled Me

Pumpkin Chia Pudding – Create Mindfully

Low Carb Pumpkin Fudge – Low Carb Yum

Pumpkin Sex in a Pan – All Day I Dream About Food

Keto Pumpkin Bread – KetoConnect

Pumpkin Spice Fat Bombs – Real Balanced

Keto Pumpkin Smoothie – My Keto Recipes

Dairy Free Keto Pumpkin Pie Pudding – I Breathe I’m Hungry

Pecan Pie Dump Cake – Joy Filled Eats

Keto Pumpkin Spice Latte – KetoConnect

Pumpkin Spice Fat Bomb Ice Cream – Healthful Pursuit

Fathead Pumpkin Twists – Sugar Free Mom

Pumpkin Snickerdoodle Cookies – Ruled Me

Double Chocolate Chip Pumpkin Spice Muffins – Peace Love and Low Carb

Low Carb Pumpkin Donuts – Sugar Free Mom

Pumpkin Crumble Bars – Beauty and the Foodie

Low Carb Pumpkin Caramel Bundt Cake – All Day I Dream About Food

Mini Pumpkin Cheesecakes – Kasey Trenum

Pumpkin Pancakes – Yummy Inspirations

Pumpkin Pie Fat Bomb Patties – Healthful Pursuit

Coconut Flour Pumpkin Spice Mug Cake – Leelalicious

Crustless Pumpkin Cheesecake – Low Carb So Simple

Keto Pumpkin Butter Cookies – Keto Size Me

Pumpkin Cheesecake Mousse – Sugar Free Mom

Keto Pumpkin Bread – Kasey Trenum

Pumpkin Pie Cupcakes – All Day I Dream About Food

Pumpkin Cream Cheese Muffins – One Way to Health

No Bake Pumpkin Cheesecake Bites – Beauty and the Foodie

Pumpkin Pie Push Pops – Maria Mind Body Health

Savory Keto Pumpkin Recipes

Low Carb Chicken Pumpkin Chili – I Breathe I’m Hungry

Low Carb Pumpkin Sausage Soup – Food.com

Pumpkin Parmesan Spaghetti Squash – Wholesome Yum

Creamy Pumpkin Soup – Grass-fed Girl

Pumpkin Chicken Meatballs – Divalicious Recipes

Savory Pumpkin Casserole – Low Carb Yum

Pumpkin Bread, Sausage, and Feta Stuffing – I Breathe I’m Hungry

Pumpkin Basil Cheese Biscuits – Wholesome Yum

Pumpkin Cauliflower Risotto – Yummy Inspirations

Pumpkin Gnocchi – Low Carb-ology

Slow Cooker Bacon and Pumpkin Soup – Ditch the Carbs

Pumpkin Pork and Peanut Stew  – I Breathe I’m Hungry

Creamy Pumpkin Chipotle Soup – I Breathe I’m Hungry

Beefy Pumpkin Chili – Kalyn’s Kitchen

Turkey Sausage, Kale and Pumpkin Soup – I Breathe I’m Hungry

Pumpkin & Coconut Soup – Ditch the Carbs

So there you have it Peeps!  Can you eat pumpkin on the keto diet?  The answer is clearly YES!  So much pumpkin – and in every delicious low carb form you can imagine!

Whether your tastes run to sweet or savory, this list of the 125 Best Keto Pumpkin Recipes will have you AND your guests looking forward to fall pumpkin season every year!

Did I miss one of your favorite keto pumpkin recipes?  Sorry about that – please link up to it in the comments section!

Now let’s go pumpkin all of the things!!!

New to Keto and wondering how you can have the same amazing results as everyone else???  Get started today with my FREE  low carb and keto menu plans and lose the weight for good!

Can’t get enough delicious low carb and Keto recipes?  Download all five of my e-cookbooks (over 150 delicious low carb recipes) for just $19.99 for a limited time!

My deep and abiding love of low carb mug cake recipes goes way back!  I’m talking years here.  And what’s not to like?  They are easy to make, have built in portion control, and you can go from craving to noshing in literally minutes.

I’ve experimented with lots of low carb mug cake flavors over the years, and not surprisingly the most popular low carb mug cake recipe here on IBIH is the Chocolate Brownie Mug Cake – it’s pretty amazing, so if you haven’t made it yet add it to your list ASAP!

That chocolate mug cake recipe is followed closely in popularity by the Low Carb Pumpkin Chai Mug Cake and Coconut, White Chocolate & Pecan Mug Cake recipes.  It’s hard for me to choose a favorite because I really do love them all and have made them many times!

It’s been awhile since I posted a new low carb mug cake recipe, so I decided to come up with one that would celebrate fall and apple season.  Thus this Caramel Apple Mug Cake recipe was born – and it’s a another winner if I do say so!

On it’s own, it’s humble and warm and cakey and apple-ey in the most perfect way ever – essentially comfort in a mug of fall flavor that evokes cozy sweaters and fluffy scarves and sitting in the warm glow of a fire with your favorite socks on.

It’s a lot to get out of a bite of cake that you made in your microwave in less than five minutes.  But there it is.

Of course it’s only made better by some low carb vanilla ice cream, a drizzle of sugar free caramel and some chopped walnuts.

Pretty, right?

Even Hungry Jr. was a big fan of this low carb mug cake – so much so that it was the first thing he told Mr. Hungry about when he walked in the door that evening.

“Dad, mom made this awesome apple caramel cake thing IN THE MICROWAVE.  Then she put ice cream and MORE caramel on it and it was SO GOOD.  You HAVE to try it!”

That’s a seriously resounding endorsement for an 8 year old – and I’ll be honest, I was totally flattered since my little foodie is hard to impress these days.

Now if only I could get him that excited about broccoli and cauliflower.

Whether you’ve been on the fence about low carb mug cakes or you’re an addict like me, you definitely need to get out your favorite mug and fill it with this low carb caramel apple cake STAT.  It’s equally fantastic with or without the ice cream and toppings – pinky promise.

Notes:

To make this recipe Paleo just replace the sweeter with honey or maple syrup and increase the coconut flour to 2 Tbsp to make up for the extra liquid.

For snack sized portions, instead of a mug you can divide this batter among 4 paper baking cups and cook them for one minute – then an additional 15 seconds as necessary depending on the strength of your microwave until they are slightly firm.

New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!

To get more for fall or anytime, download my super bundle of FIVE e-books for just $19.99!

Ingredients :

• 2 Tbsp butter, melted
• 2 Tbsp sweetener (I used )
• 1 Tbsp coconut flour
• 1/4 cup almond flour
• pinch of salt
• 1/2 tsp baking powder
• 1 egg
• 2 Tbsp unsweetened almond milk
• 1/2 tsp
• 1/4 cup shredded granny smith apple
• 1 Tbsp walnuts, chopped

Instructions :

1. In a medium-sized microwave safe bowl, melt the butter if you haven’t already. Then add the rest of the ingredients and stir to combine thoroughly.
2. Spoon the batter into 2 mugs, or 4 small paper baking cups.
3. Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs. Check for doneness and if still liquid in the center microwave for 15 second increments until just set.
4. Serve warm.
5. Ice cream and toppings are optional and not included in nutrition info below.

I was at a pool party recently and they were serving a gorgeous white sangria to go with our lobsters and other delicious goodies.  It was a great time for a lot of reasons, but days later it was that sangria that I was still really obsessing about.

There is something about enjoying a fun cocktail outside in the summer with friends that just can’t be beat – and while I enjoy a splash of plain bourbon or scotch in the evening sometimes, it doesn’t really work as well during the day, especially when it’s hot outside.

Unfortunately there aren’t a lot of good low carb cocktail options available – and even I get sick of sugar free margaritas after awhile.

That summery sangria was incredibly refreshing and delicious, though not at all keto friendly thanks to the white wine base and all of the fresh fruit that was in it. I knew I could come up with a low carb version that would have similar flavors, but without all the sugar and carbs.  So I got to work on it.

My job – it’s so hard sometimes.  Tee hee.

After some (read: LOTS OF) experimenting to get the flavors right (again, it’s a tough life for me,) I came up with a light and refreshing summer cocktail that really does have a convincing sangria flavor – even though there isn’t a drop of wine in it!

Since so many white sangria recipes contain peaches, I used a small amount of pureed peach in the mixture so that it would have an authentic flavor and texture.

I also used sugar free Torani brand mango flavored syrup, which I love for it’s versatility.  I’ve used it in drinks (iced tea or lemonade), desserts (easy flavored whipped cream or mousse), and even in savory recipes like this awesome low carb Smoky Tomato and Mango BBQ Sauce and pulled pork recipe!

You can find it online or in stores like TJMaxx or Cost Plus/World Market for around $7 if you have one near you.  Totally worth it!

If you don’t have or can’t get the sugar free mango syrup, you can use a zero calorie mango flavored water like this one instead, which will give you convincing fruit flavor and sweetness.  You can usually find them at a reasonable price in the water aisle of your local grocery store.

If you use this, add one bottle of it to your mix and omit one of the seltzer cans to compensate for the extra liquid.

For the alcohol I used a mixture of vodka and bourbon – for the best results don’t use the super cheap stuff, but you also don’t need to spring for crazy high end here since the flavors are masked by the fruitiness.

There is just enough alcohol in here to make it fun, but it’s light enough that you can have a few of them over the course of the day or evening and not get blitzed.  But be sure to drink lots of water and have a designated driver anyway, just to be on the safe side.

Finally, to bulk it up without adding a lot of extra carbs or calories, I used a mandarin orange flavored seltzer water (any brand will work) which gave it a nice fizz.  If you’re serving these to a crowd, I recommend adding the seltzer right before, since over the course of a couple of hours it will lose the sparkle – still tasty, just not as fun.

I was going to experiment with adding some fresh basil to it since I’m a fan of herby cocktails, but I liked the flavor of this so much as is that I decided not to mess with it other than to throw a few frozen raspberries in for color.

You can totally tweak it even further to dress it up or down for company depending on how swanky your want to get.

In fact I recommend trying it this weekend!  And next weekend.  And maybe the weekend after that…

Next up – stay tuned for an entire week’s worth of delicious low carb zucchini recipes coming at you next week here on IBIH!  Woot!

New to the low carb lifestyle and need some help? Try my FREE 3 day keto kickstart menu plan to get into ketosis fast! Then follow it up with any of my 12 free weekly menu plans – complete with shopping and prep lists!

To get more for Summer or anytime, download my super bundle of FIVE e-books for just $19.99!

Ingredients :

• 1/2 cup pureed fresh or frozen peaches
• 1/4 cup Torani sugar free mango flavored syrup (see post for alternate recipe)
• 1/4 cup bourbon
• 1/2 cup vodka
• 2 Tbsp granulated sugar substitute (I used Swerve)
• 1 Tbsp lime juice
• 24 oz (2 cans) mandarin flavored seltzer water

Instructions :

1. Combine all of the ingredients in a large pitcher and stir well. Serve over ice. Garnish with raspberries and/or slices of fresh peach if desired. Please drink responsibly.