The Best 50 High-Protein Low-Carb Sheet Pan New Orleans Recipes

You love the bold, spicy kick of New Orleans favorites like shrimp boils and jambalaya, but the carbs add up and the cook time drags. That’s rough when you want real Creole flavor without the guilt or the mess. These 50 High-Protein Low-Carb Sheet Pan New Orleans Recipes keep it simple, each one has under 15g net carbs per serving for steady energy and easier weight control. They’re packed with protein, so you stay full and support your muscles.

Plus, they’re sugar-free with stevia or erythritol swaps. Everything cooks in 30 minutes on one sheet pan. Cleanup stays simple, so you spend less time in the kitchen.

We’ve grouped them for variety: seafood and meat mains, veggie sides, jambalaya and brunch twists, even desserts and apps. All pull from traditional New Orleans dishes, adapted perfectly for sheet pans.

Macros are verified and approximate for four servings. Think grilled oysters with Cajun butter or low-carb beignets that taste just like the real thing.

You’ll get delicious meals packed with Big Easy vibes. No more sacrificing flavor for your low-carb goals. Dive in and enjoy NOLA nights at home.

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Nail Sheet Pan Perfection with These New Orleans Cooking Tips

Sheet pan meals fit right into your packed schedule. You toss everything on one pan, pop it in the oven, and walk away. That cuts down on dishes and gives even cooking from edge to edge. Your New Orleans-inspired dishes come out crispy outside, tender inside, with that bold Creole taste you crave. No more babysitting the stove.

Heat and Pan Basics for Best Results

Crank your oven to 400-425°F. This temperature crisps veggies like zucchini while keeping seafood juicy. Skip overcrowding, or your food steams instead of roasts; grab a second pan if you need space. Line with foil first. It catches drips and makes cleanup a quick wipe.

Nail the Creole Seasoning

Make your own blend for authentic punch. Mix 2 tsp paprika, 1 tsp each garlic powder, onion powder, thyme, oregano, 0.5 tsp cayenne, and salt plus pepper to taste. Sprinkle it generously. This amps up low-carb swaps without extra carbs.

Low-Carb Tweaks and Protein Power

Ditch potatoes, rice, or sweet potatoes for cauliflower, zucchini, or broccoli. Pick low-carb sausage, then boost protein with cheese or eggs. Roast ingredients separately if needed, then combine for jambalaya vibes.

Stir halfway through for even browning. Check doneness: shrimp turns pink, chicken hits 165°F. Always use fresh seafood to avoid risks; smell it first and cook right away. These steps lock in flavor and keep things safe. Your sheet pan NOLA nights just got foolproof.

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Bayou Seafood and Meat Sheet Pan Recipes Packed with Protein

Picture this: fresh Gulf shrimp sizzling next to spicy andouille, all on one pan with that unmistakable Creole heat. These 15 mains nail New Orleans bayou boils and roasts. They load up on shrimp, sausage, chicken, and fish for 25-35g protein per serving, paired with low-carb veggies like cauliflower and zucchini. Each recipe serves four, stays under 15g net carbs, and roasts in 30 minutes or less. Grab your sheet pan and let’s cook some NOLA magic that keeps you full and fueled.

Sheet Pan Shrimp Boil

Ingredients:

1.5 lb large shrimp, peeled and deveined
12 oz low-carb andouille sausage, sliced
4 cups cauliflower florets
2 bell peppers, sliced
3 tbsp Old Bay seasoning
3 tbsp olive oil
1 lemon, wedged

Instructions:

Preheat oven to 425°F; line pan with foil.
Toss all but lemon with oil and seasoning.
Spread evenly; bake 20 minutes, then add lemon for 5 minutes more.

Macros per serving: 32g protein, 10g net carbs, 25g fat, 380 cal

Roasted BBQ Shrimp

Ingredients:

2 lb shell-on shrimp
0.5 cup butter, melted
4 garlic cloves, minced
2 tbsp Creole seasoning
1 tbsp low-sugar Worcestershire sauce
Juice of 1 lemon

Instructions:

Preheat oven to 400°F.
Mix sauce ingredients.
Toss shrimp in sauce on pan.
Bake 15 minutes; stir once.

Macros per serving: 30g protein, 4g net carbs, 32g fat, 410 cal

Sheet Pan Crawfish Boil

Ingredients:

2 lb crawfish tails
12 oz sausage, sliced
4 cups broccoli florets
2 bell peppers, sliced
3 tbsp Cajun seasoning
3 tbsp oil
1 lemon

Instructions:

Preheat oven to 425°F.
Toss all but lemon with oil and seasoning.
Bake 20-25 minutes.

Macros per serving: 34g protein, 9g net carbs, 24g fat, 370 cal

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Cajun Baked Catfish

Ingredients:

4x 6 oz catfish fillets
2 tbsp oil
2 tbsp Cajun seasoning
0.5 cup Parmesan, grated
Lemon slices

Instructions:

Preheat oven to 425°F.
Rub fillets with oil and seasoning; top with Parmesan.
Bake 15-20 minutes with lemon slices.

Macros per serving: 35g protein, 3g net carbs, 22g fat, 330 cal

Roasted Oysters with Garlic Butter

Ingredients:

24 oysters, shucked
0.5 cup butter
4 garlic cloves, minced
2 tbsp parsley, chopped
Rock salt for bed

Instructions:

Preheat oven to 450°F.
Spread bed of rock salt on pan; place oysters.
Top each with butter, garlic, and parsley.
Bake 8-10 minutes.

Macros per serving: 28g protein, 5g net carbs, 30g fat, 390 cal

Sheet Pan Sausage and Peppers

Ingredients:

1.5 lb andouille sausage, sliced
4 bell peppers, sliced
1 large onion, sliced
2 tbsp oil
2 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F.
Toss all ingredients.
Bake 25 minutes; stir halfway.

Macros per serving: 30g protein, 12g net carbs, 28g fat, 400 cal

Creole Roasted Chicken Thighs

Ingredients:

8 chicken thighs, bone-in skin-on
3 tbsp oil
3 tbsp Creole seasoning
1 onion, quartered
2 lemons, halved

Instructions:

Preheat oven to 425°F.
Rub chicken with oil and seasoning.
Add onion and lemons.
Bake 35-40 minutes.

Macros per serving: 32g protein, 6g net carbs, 35g fat, 450 cal

Sheet Pan Shrimp Creole

Ingredients:

1.5 lb shrimp
28 oz no-sugar tomato sauce, canned
2 bell peppers, chopped
1 onion, chopped
2 celery stalks, chopped
2 tbsp Creole seasoning

Instructions:

Preheat oven to 400°F.
Mix all on pan.
Bake 20 minutes; stir once.

Macros per serving: 29g protein, 11g net carbs, 18g fat, 290 cal

Baked Drum Fish with Pecan Crust

Ingredients:

4x 6 oz drum fillets
0.5 cup ground pecans
2 eggs, beaten
2 tbsp Cajun seasoning
2 tbsp oil

Instructions:

Preheat oven to 400°F.
Dip fish in egg, then pecans.
Place on oiled pan.
Bake 15 minutes.

Macros per serving: 33g protein, 4g net carbs, 26g fat, 360 cal

Roasted Redfish with Lemon Butter

Ingredients:

4x 6 oz redfish fillets
0.5 cup butter
Juice of 2 lemons
2 garlic cloves, minced
1 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F.
Mix butter, lemon juice, garlic, and seasoning.
Top fish; bake 12-15 minutes.

Macros per serving: 34g protein, 2g net carbs, 28g fat, 370 cal

Sheet Pan Pork Chops and Cauliflower ‘Sweet Potatoes’

Ingredients:

4 pork chops, 6 oz each
4 cups cauliflower, mashed like sweet potatoes
2 tbsp oil
2 tbsp Cajun seasoning
1 onion, sliced

Instructions:

Preheat oven to 425°F.
Season chops, cauliflower, and onion.
Bake 25 minutes; flip chops halfway.

Macros per serving: 36g protein, 8g net carbs, 24g fat, 350 cal

Cajun Sausage and Veggie Hash

Ingredients:

1 lb sausage, crumbled
4 cups zucchini, diced
1 onion, diced
2 bell peppers, diced
2 tbsp oil
2 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F.
Toss all ingredients.
Bake 25 minutes; stir twice.

Macros per serving: 28g protein, 10g net carbs, 30g fat, 390 cal

Baked Shrimp Po’boy

Ingredients:

1 lb shrimp
4 low-carb hoagie rolls
1 cup low-carb remoulade
Lettuce, tomato, pickles
1 tbsp Cajun seasoning

Instructions:

Preheat oven to 400°F.
Season and bake shrimp 10 minutes; toast rolls.
Assemble po’boys.

Macros per serving: 30g protein, 12g net carbs, 22g fat, 340 cal

Roasted Creole Chicken Wings

Ingredients:

3 lb chicken wings
3 tbsp oil
3 tbsp low-sugar cayenne garlic sauce
2 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F.
Toss wings with oil and seasonings.
Bake 40 minutes; flip halfway.

Macros per serving: 31g protein, 1g net carbs, 34g fat, 430 cal

Sheet Pan Roast Duck

Ingredients:

4 lb duck pieces
2 oranges, sliced
2 tbsp oil
2 tbsp Creole seasoning

Instructions:

Preheat oven to 400°F.
Season duck; add orange slices.
Bake 45 minutes, basting often.

Macros per serving: 35g protein, 7g net carbs, 38g fat, 480 cal

Crisp Veggies, Sides, and Jambalaya Twists That Stay Low-Carb

Crisp okra snaps with Creole spice. Bacon-wrapped green beans add smoky protein punch. Jambalaya gets a low-carb lift from cauliflower rice. These 15 sheet pan sides and twists (recipes 16-30) pack 15-35g protein per serving. They stay under 15g net carbs and bake in 30 minutes. Boost flavor with cheese, sausage, or nuts. Pair them with mains for full NOLA meals that satisfy without carbs.

Roasted Okra with Creole Seasoning

Ingredients:

1 lb okra, halved
2 tbsp olive oil
2 tbsp Creole seasoning
0.5 cup bacon bits

Instructions:

Preheat oven to 425°F; line pan with foil.
Toss okra, oil, seasoning, and bacon bits together.
Spread evenly; bake 20 minutes until crisp.

Macros per serving: 12g protein, 8g net carbs, 20g fat, 250 cal

Cajun Roasted Root Vegetables

Ingredients:

2 cups radishes, quartered
2 cups turnips, cubed
1 lb low-carb sausage, sliced
2 tbsp olive oil
2 tbsp Cajun seasoning

Instructions:

Preheat oven to 425°F.
Toss all ingredients on lined pan.
Bake 30 minutes; stir halfway.

Macros per serving: 25g protein, 11g net carbs, 25g fat, 340 cal

Roasted Zucchini with Herb Butter

Ingredients:

4 zucchini, quartered lengthwise
0.25 cup herb butter, melted
2 tbsp Parmesan cheese, grated
Salt and pepper to taste

Instructions:

Preheat oven to 425°F; line pan.
Toss zucchini with melted herb butter.
Bake 15 minutes; top with Parmesan to melt.

Macros per serving: 8g protein, 6g net carbs, 18g fat, 210 cal

Sheet Pan Green Beans and Bacon

Ingredients:

1.5 lb green beans, trimmed
8 oz bacon, chopped
1 onion, sliced
1 tbsp olive oil

Instructions:

Preheat oven to 425°F.
Toss green beans, bacon, onion, and oil together.
Spread on pan; bake 20 minutes until bacon crisps.

Macros per serving: 15g protein, 9g net carbs, 25g fat, 300 cal

Roasted Cauliflower with Remoulade Drizzle

Ingredients:

1 head cauliflower, cut into florets
2 tbsp olive oil
2 tbsp Creole seasoning
0.5 cup low-carb remoulade sauce

Instructions:

Preheat oven to 425°F; line pan.
Toss cauliflower with oil and seasoning.
Bake 25 minutes; drizzle with remoulade before serving.

Macros per serving: 10g protein, 10g net carbs, 20g fat, 260 cal

Baked Cauliflower Sweet Potato Fries

Ingredients:

1 head cauliflower, cut into fries
2 tbsp olive oil
2 tbsp Cajun seasoning
0.5 cup cheddar cheese, shredded

Instructions:

Preheat oven to 425°F.
Toss cauliflower with oil and seasoning.
Bake 25 minutes; top with cheese to melt.

Macros per serving: 12g protein, 9g net carbs, 22g fat, 280 cal

Roasted Asparagus with Parmesan and Creole

Ingredients:

2 lb asparagus, trimmed
0.5 cup Parmesan cheese, grated
2 tbsp olive oil
1 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F; line pan.
Toss asparagus with oil and seasoning.
Top with Parmesan; bake 15 minutes.

Macros per serving: 14g protein, 7g net carbs, 18g fat, 240 cal

Sheet Pan Roasted Brussels Sprouts with Bacon

Ingredients:

2 lb Brussels sprouts, halved
8 oz bacon, chopped
2 tbsp olive oil
2 tbsp sugar-free balsamic glaze

Instructions:

Preheat oven to 425°F.
Toss Brussels sprouts, bacon, and oil together.
Bake 25 minutes; drizzle with glaze.

Macros per serving: 16g protein, 10g net carbs, 26g fat, 320 cal

Roasted Beets and Goat Cheese

Ingredients:

1.5 lb beets, roasted and quartered
4 oz goat cheese, crumbled
2 tbsp walnuts, chopped
2 tbsp sugar-free balsamic

Instructions:

Preheat oven to 400°F; line pan.
Roast beets with oil 30 minutes; cool.
Top with cheese, walnuts, and balsamic.

Macros per serving: 11g protein, 12g net carbs, 20g fat, 270 cal

Baked Cauliflower Mac and Cheese

Ingredients:

1 head cauliflower, florets
1 cup cheddar cheese, shredded
0.5 cup heavy cream
2 tbsp butter

Instructions:

Preheat oven to 400°F; boil cauliflower 5 minutes, drain.
Mix with cheese, cream, and butter on pan.
Bake 20 minutes until bubbly.

Macros per serving: 20g protein, 8g net carbs, 30g fat, 380 cal

Sheet Pan Jambalaya with Chicken and Sausage

Ingredients:

1 lb chicken breast, cubed
12 oz low-carb sausage, sliced
4 cups cauliflower rice
28 oz sugar-free diced tomatoes
2 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F; line pan.
Toss all ingredients together.
Bake 25 minutes; stir once.

Macros per serving: 35g protein, 12g net carbs, 22g fat, 360 cal

Sheet Pan Seafood Jambalaya

Ingredients:

1 lb shrimp, peeled
8 oz crab meat
4 cups cauliflower rice
1 bell pepper, sliced
2 tbsp Creole seasoning
14 oz sugar-free tomatoes

Instructions:

Preheat oven to 425°F.
Mix all on lined pan.
Bake 20 minutes until shrimp pink.

Macros per serving: 33g protein, 10g net carbs, 20g fat, 340 cal

Green Bean Red Beans and Rice Deconstructed

Ingredients:

12 oz low-carb sausage, sliced
2 cups green beans
4 cups cauliflower rice
1 cup cream cheese

Instructions:

Preheat oven to 425°F.
Roast sausage and green beans 15 minutes.
Mix cauliflower rice with cream cheese; serve over top.

Macros per serving: 28g protein, 11g net carbs, 28g fat, 390 cal

Baked Crawfish Dressing

Ingredients:

1 lb crawfish tails
4 cups cauliflower rice
1 cup cheddar cheese, shredded
2 eggs, beaten
2 tbsp Creole seasoning

Instructions:

Preheat oven to 375°F.
Mix all ingredients on lined pan.
Bake 30 minutes until set.

Macros per serving: 30g protein, 9g net carbs, 25g fat, 370 cal

Creole Dirty Rice Sheet Pan

Ingredients:

0.5 lb ground pork
0.5 lb chicken livers, chopped
4 cups cauliflower rice
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
2 tbsp Creole seasoning

Instructions:

Preheat oven to 425°F.
Spread meats on pan; bake 10 minutes.
Add rice and veggies; bake 15 minutes more.

Macros per serving: 32g protein, 10g net carbs, 26g fat, 380 cal

Creole Brunch Sheet Pan Recipes for Lazy Weekends

Kick off your weekend with these high-protein low-carb Creole brunch recipes. They twist New Orleans favorites like King Cake and grits into sheet pan wonders. Almond flour and eggs pack in protein while keeping carbs low. Recipes 31-35 serve four, hit 20-30g protein per serving, stay under 15g net carbs, and bake fast. Perfect for lazy mornings with bold flavors.

Sheet Pan King Cake Cinnamon Rolls Low Carb

Ingredients:

2 cups almond flour
4 eggs
1/4 cup erythritol mixed with 2 tsp cinnamon
4 oz cream cheese, softened
2 tbsp heavy cream
1 tsp vanilla extract
2 tbsp butter, melted

Instructions:

Preheat oven to 350°F; line sheet pan with parchment.
Mix almond flour, eggs, half the erythritol-cinnamon into dough; roll thin.
Brush with butter, sprinkle rest of cinnamon mix; roll up and cut into 12 rolls.
Place on pan; bake 20 minutes.
Beat cream cheese, cream, vanilla, and erythritol for icing; drizzle over warm rolls.

Macros per serving: 20g protein, 6g net carbs, 28g fat, 350 cal

Cajun Breakfast Hash

Ingredients:

1 lb low-carb sausage, crumbled
4 cups cauliflower hash browns (riced and squeezed)
1 onion, diced
1 bell pepper, diced
4 eggs
2 tbsp Cajun seasoning
2 tbsp olive oil

Instructions:

Preheat oven to 425°F; line pan with foil.
Toss sausage, cauliflower, onion, pepper, oil, and seasoning; spread evenly.
Bake 15 minutes; make four wells, crack eggs into them.
Bake 10 more minutes until eggs set.

Macros per serving: 30g protein, 9g net carbs, 32g fat, 420 cal

Baked Cauli Grits with Cheddar Bacon

Ingredients:

4 cups cauliflower rice, cooked and drained
1 cup cheddar cheese, shredded
8 oz bacon, cooked and crumbled
1/2 cup heavy cream
2 tbsp butter
1 tbsp Creole seasoning

Instructions:

Preheat oven to 375°F; line sheet pan.
Mix all ingredients on pan.
Spread into casserole style; bake 25 minutes until bubbly and golden.

Macros per serving: 25g protein, 8g net carbs, 35g fat, 430 cal

Sheet Pan French Toast with Praline Sauce Sf

Ingredients:

8 slices low-carb bread
4 eggs, beaten
1 cup unsweetened almond milk
1/2 cup pecans, chopped
1/4 cup erythritol
2 tbsp butter, melted

Instructions:

Preheat oven to 400°F; line pan.
Whisk eggs and almond milk; dip bread slices.
Arrange on pan; bake 15 minutes, flip halfway.
Melt butter, pecans, and erythritol for praline sauce; top French toast.

Macros per serving: 22g protein, 10g net carbs, 28g fat, 380 cal

Baked Eggs in Tomato-Creole Sauce

Ingredients:

8 eggs
28 oz sugar-free tomato sauce
1 onion, chopped
1 bell pepper, chopped
2 tbsp Creole seasoning
1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 375°F; line pan.
Spread onion, pepper, sauce, and seasoning on pan.
Make eight wells; crack eggs in, top with cheese.
Bake 15 minutes until eggs firm.

Macros per serving: 24g protein, 11g net carbs, 20g fat, 310 cal

Low-Carb New Orleans Desserts Sweets Snacks and Appetizers

Wrap up your NOLA meal on a sweet note or kick off the party with these sugar-free high-protein sheet pan treats. Recipes 36-50 swap traditional sweets and apps for almond flour, nuts, and protein powder bases. You get 15-30g protein per serving, all under 15g net carbs, baked in 30 minutes or less. Think pralines, beignets, and crab cakes with Creole twists that satisfy cravings without the spike.

Praline Sheet Pan Blondies

Ingredients:

2 cups almond flour
0.5 cup erythritol
4 eggs
1 cup pecans, chopped
2 tbsp whey protein powder
0.25 cup butter, melted
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F; line sheet pan with parchment.
Mix almond flour, erythritol, eggs, protein powder, butter, and vanilla into batter.
Pour onto pan; top with pecans.
Bake 25 minutes until golden.

Macros per serving: 18g protein, 5g net carbs, 30g fat, 360 cal

Creole Bread Pudding Sheet Pan Low Carb

Ingredients:

8 cups low-carb bread, cubed
4 eggs
2 cups unsweetened almond milk
0.5 cup erythritol
1 tbsp vanilla extract
1 tsp cinnamon

Instructions:

Preheat oven to 350°F; line sheet pan.
Whisk eggs, almond milk, erythritol, vanilla, and cinnamon for custard.
Pour over bread cubes on pan.
Bake 40 minutes until set.

Macros per serving: 20g protein, 8g net carbs, 25g fat, 340 cal

Banana Foster Bars Sf

Ingredients:

1.5 cups almond flour
0.5 cup erythritol
4 oz cream cheese, softened
2 tbsp banana extract
2 tbsp sugar-free rum extract
0.5 cup walnuts, chopped

Instructions:

Preheat oven to 350°F; line pan.
Mix almond flour and half erythritol for base; press in pan, bake 15 minutes.
Blend cream cheese, extracts, rest of erythritol for filling; spread over base.
Top with walnuts; bake 20 minutes.

Macros per serving: 15g protein, 7g net carbs, 28g fat, 330 cal

Sheet Pan Pecan Pie Bars

Ingredients:

1.5 cups almond flour crust
1 cup pecans, chopped
0.5 cup erythritol-based sugar-free syrup
3 eggs
2 tbsp butter, melted

Instructions:

Preheat oven to 350°F; line pan.
Press almond flour crust into pan; bake 10 minutes.
Mix syrup, eggs, butter, pecans for filling; pour over crust.
Bake 30 minutes until firm.

Macros per serving: 16g protein, 6g net carbs, 32g fat, 370 cal

Baked Lemon Bars with Praline Crust

Ingredients:

1 cup almond flour with pecans for praline crust
4 eggs
0.5 cup erythritol
Juice of 2 lemons
2 tbsp butter

Instructions:

Preheat oven to 350°F; line pan.
Mix praline crust; press in pan, bake 10 minutes.
Whisk eggs, erythritol, lemon juice, butter for filling; pour over crust.
Bake 25 minutes.

Macros per serving: 14g protein, 5g net carbs, 26g fat, 310 cal

King Cake Bread Pudding

Ingredients:

6 cups low-carb bread, cubed
4 eggs
1.5 cups unsweetened almond milk
0.5 cup erythritol
Food coloring for icing
1 tsp vanilla

Instructions:

Preheat oven to 350°F; line pan.
Mix custard with eggs, milk, erythritol, vanilla; pour over bread.
Bake 35 minutes; add colored sugar-free icing.

Macros per serving: 18g protein, 7g net carbs, 24g fat, 320 cal

Zucchini Sweet Potato Pie Bars

Ingredients:

2 cups grated zucchini, squeezed dry
1.5 cups almond flour
0.5 cup erythritol
2 tbsp protein powder
1 tsp pumpkin pie spice

Instructions:

Preheat oven to 350°F; line pan.
Mix zucchini, almond flour, erythritol, protein powder, and spices.
Spread evenly.
Bake 30 minutes.

Macros per serving: 16g protein, 8g net carbs, 25g fat, 330 cal

Sheet Pan Baked Beignets

Ingredients:

2 cups almond flour dough
4 eggs
0.25 cup erythritol, powdered
1 tsp baking powder

Instructions:

Preheat oven to 400°F; line pan with parchment.
Mix dough with almond flour, eggs, baking powder.
Shape into squares; bake 12 minutes.
Dust with powdered erythritol.

Macros per serving: 12g protein, 4g net carbs, 28g fat, 300 cal

Coconut Cream Sheet Cake

Ingredients:

2 cups almond flour
1 cup shredded coconut
0.5 cup erythritol
4 oz cream cheese frosting
4 eggs

Instructions:

Preheat oven to 350°F; line pan.
Mix almond flour, coconut, erythritol, eggs into batter; spread.
Bake 25 minutes.
Frost with cream cheese mix.

Macros per serving: 15g protein, 6g net carbs, 30g fat, 350 cal

Baked Apple Slices with Creole Spices

Ingredients:

4 apples, thinly sliced
0.25 cup erythritol
1 tsp cinnamon
0.5 cup pecans, chopped
1 tsp Creole seasoning

Instructions:

Preheat oven to 375°F; line pan.
Toss apples with erythritol, cinnamon, Creole seasoning, pecans.
Spread evenly.
Bake 20 minutes.

Macros per serving: 10g protein, 12g net carbs, 22g fat, 280 cal

Baked Crawfish Bread Low Carb

Ingredients:

1 low-carb baguette, sliced
1 lb crawfish tails
8 oz cream cheese
2 tbsp Creole seasoning

Instructions:

Preheat oven to 400°F; line pan.
Mix crawfish, cream cheese, seasoning.
Top baguette slices.
Bake 10 minutes.

Macros per serving: 28g protein, 10g net carbs, 24g fat, 360 cal

Mini Muffuletta Melt Bites

Ingredients:

Low-carb bread rounds
8 oz deli meats, sliced
0.5 cup olive salad
4 oz cheese, sliced

Instructions:

Preheat oven to 375°F; line pan.
Layer bread with meats, olive salad, cheese.
Arrange on pan.
Bake 8 minutes until melted.

Macros per serving: 22g protein, 8g net carbs, 26g fat, 340 cal

Baked Boudin Balls

Ingredients:

1 lb rice-free boudin
0.5 cup almond flour
2 eggs, beaten

Instructions:

Preheat oven to 400°F; line pan.
Roll boudin into balls; dip in egg, then almond flour.
Place on pan.
Bake 15 minutes.

Macros per serving: 25g protein, 5g net carbs, 28g fat, 370 cal

Creole Crab Cakes Sheet Pan

Ingredients:

1 lb crab meat
2 eggs
0.5 cup almond flour
2 tbsp sugar-free Creole mayo

Instructions:

Preheat oven to 425°F; line pan.
Mix crab, eggs, almond flour, mayo.
Form patties.
Bake 12 minutes, flip once.

Macros per serving: 30g protein, 4g net carbs, 22g fat, 320 cal

Spicy Roasted Pecans

Ingredients:

2 cups pecans
2 tbsp butter, melted
1 tbsp Creole seasoning
0.5 tsp cayenne

Instructions:

Preheat oven to 350°F; line pan.
Toss pecans with butter, Creole seasoning, cayenne.
Spread evenly.
Roast 15 minutes, stir once.

Macros per serving: 20g protein, 6g net carbs, 50g fat, 520 cal

Enjoy!

These 50 high-protein low-carb sheet pan New Orleans recipes pack bold Creole flavors into simple oven bakes. You get that spicy shrimp boil kick or jambalaya heat without rice or potatoes. Everything roasts in 30 minutes on one pan. High protein keeps you full longer. Low carbs give steady energy all day. No stove mess means more time to enjoy.

Pick a favorite like roasted oysters or Cajun hash and try it tonight. They freeze well for meal prep. Portion into containers right after cooling. Reheat in minutes for busy weeks.

Share your top picks in the comments below. Which recipe nailed the NOLA taste for you? Subscribe for more low-carb ideas that make healthy eating fun.

Bring Mardi Gras vibes home any night. Your sheet pan just became bayou central.