The Best 50 High-Protein Low-Carb Sugar-Free New Orleans Appetizers

Craving that bold New Orleans flavor without the carb crash? You’ve come to the right place. Classic Cajun and Creole appetizers pack heat with spices, seafood, and smoke, but traditional versions load up on breading and sugars. These 50 High-Protein Low-Carb Sugar-Free New Orleans Appetizers fix that.

They keep the authentic taste you love while going high-protein, low-carb, and sugar-free. Think grilled shrimp remoulade or smoky andouille bites that satisfy your cravings and fuel your day. Each one boosts protein from meats, seafood, and cheeses.

“Low-carb” here means under 10 grams net carbs per serving. We swap in crushed pork rinds for breadcrumbs, almond flour for doughs, cheese shells for tortillas, lettuce cups for wraps, and roasted veggies for starchy sides. Macros are estimates; they vary by brand and portion.

You’ll find recipes grouped by style: boudin and sausage starters, fresh seafood treats, and creamy dips with bites. Whip them up for game day, parties, or quick snacks. They taste like the Big Easy but fit your low-carb life perfectly.

Before you start, easy swaps that keep it high-protein, low-carb, and sugar-free

Stock your kitchen right, and these New Orleans appetizers come together fast. You get that Cajun kick without carbs sneaking in. Think of this as your cheat sheet for all 50 recipes. It covers swaps you repeat often, so you cook like a local on a low-carb plan.

Quick cheat sheet for success:

Binders and breading: Crushed pork rinds for crispy shells (pulse in a food processor), almond flour for doughs or coatings, parmesan for nutty crunch.
Thickening agents: Xanthan gum (1/4 tsp per cup) for sauces, cream cheese for creamy dips.
Sweeteners: Monk fruit or allulose in sauces; skip cane syrup every time.
Cooking methods: Air fryer at 400°F for 8-12 minutes, oven at 425°F on a sheet pan, grill for smoky char; all cut oil use.
Protein boosts: Add extra shrimp or sausage, egg whites to bind, full-fat Greek yogurt in dips.

Pat proteins dry first for better sticking. These tweaks keep net carbs under 10g and protein high.

The core pantry for New Orleans low-carb cooking (so you are not hunting ingredients)

Build a solid base with these staples. They pop up in most recipes and nail that Big Easy taste.

Cajun seasoning: Brings the heat and herb blend that defines every bite.
Smoked paprika: Adds deep smoke without calories or carbs.
Garlic: Fresh minced or powder amps up savory depth in everything.
Filé powder (optional): Thickens gumbo-style dips with sassafras magic.
Hot sauce: Crystal or Louisiana brands splash bold spice anywhere.
Worcestershire: Umami punch for marinades and meats.
Creole mustard: Tangy base for remoulades and slaws.
Mayo: Full-fat holds dressings together smoothly.
Lemons: Fresh juice brightens seafood and cuts richness.
Green onion: Choppy tops add fresh snap and color.
Celery: Crunchy base for mirepoix in fillings.
Parsley: Flat-leaf chops in for herby lift.
Butter: Ghee works too; melts into rich flavor.
Olive oil: Drizzle for grilling or sautéing.
Pork rinds: Crush for zero-carb crunch.
Almond flour: Bakes into low-carb “bread.”
Parmesan: Grated for cheesy bind and crisp.
Cream cheese: Softens dips to velvet texture.
Shredded mozzarella: Melts stretchy on bites.
Eggs: Bind coatings or stuffings tight.
Monk fruit or allulose: Sweetens without blood sugar spikes.

Grab these, and you skip store runs mid-cook.

new-orleans-creole-kitchen-mardi-gras-appetizers-family-84250e49 - Keto Sugar Free

Low-carb breading and crunch options that still taste like the real thing

Pork rinds shine for fried shrimp or oysters; they mimic cornmeal crunch perfectly. Almond flour suits baked balls or patties where you want tenderness. Parmesan excels on cheese crisps or atop grilled meats for sharp bite.

Season them all with Cajun mix, garlic powder, and salt. Pulse pork rinds fine for dusting, coarser for shells. Mix almond flour with egg wash first. Grate parmesan fresh for max stick.

Follow these rules for pro results:

Pat proteins dry to grab breading tight.
Double dip: egg wash, then coating, egg again, coat once more.
Spray light oil before air frying for golden edges.

Your guests won’t spot the swaps.

mother-daughter-new-orleans-appetizers-kitchen-5661393c - Keto Sugar Free

Sugar-free sauces that still feel classic (remoulade, cane-style glaze, and dips)

Nail sauces with these bases. They reuse across recipes and taste straight from Bourbon Street.

Sugar-free remoulade: Mix 1 cup mayo, 2 tbsp creole mustard, 2 tbsp no-sugar pickle relish, 1 tsp smoked paprika, dash hot sauce, lemon juice. Chill it.

“Cane syrup” swap: Melt 1/4 cup allulose with 2 tbsp butter, pinch cayenne, 1 tsp vinegar. Brush on sausages.

Hot sauce butter: Soften 1 stick butter, beat in 2 tbsp hot sauce, garlic, Cajun seasoning. Dollop on seafood.

Quick safety note for seafood and boudin: Cool leftovers fast in fridge. Reheat to 165°F internal. Store three days max.

Macro math tip: Protein grams equal meat/seafood ounces times 7 (chicken ~25g/3oz). Subtract fiber from total carbs for net. Track once, then eyeball.

Base	What to mix	How to use	Make-ahead and storage
Sugar-free remoulade	1 cup mayo, 2 tbsp creole mustard, 2 tbsp no-sugar pickle relish, 1 tsp smoked paprika, dash hot sauce, lemon juice	Spoon on shrimp, crab cakes, boudin, or use as a dip	Chill before serving, keep refrigerated
“Cane syrup” swap	Melt 1/4 cup allulose with 2 tbsp butter, pinch cayenne, 1 tsp vinegar	Brush on sausages while they’re hot	Best warm, reheat gently if it firms up
Hot sauce butter	Soften 1 stick butter, beat in 2 tbsp hot sauce, garlic, Cajun seasoning	Dollop on seafood, melt over grilled fish or shrimp	Keep chilled, soften before using
Quick safety note (seafood and boudin)	Cool leftovers fast in the fridge	Reheat to 165°F internal	Store up to 3 days max
Macro math tip	Protein grams, ounces of meat or seafood times 7 (chicken is about 25 g per 3 oz); net carbs, total carbs minus fiber	Track once, then eyeball	Keep notes on your go-to portions

Boudin and sausage favorites, made low-carb without losing the smoky bite

Boudin and sausage rule New Orleans tables with their smoky spice and porky depth. Traditional versions hide carbs in rice fillings or heavy breading. You fix that here. Grab store-bought boudin links; check labels for low-carb options under 3g net per link. Remove casings to mix freely. Andouille and alligator sausage bring bold heat. Swap pork rinds or almond flour for crunch. These apps hit 18g+ protein per serving, keep net carbs low, and taste like a Cajun cookout. Fire up the air fryer or skillet. They shine at parties or game day. Pick your style: balls, bites, dips, or boards. Each one cooks fast and feeds crowds.

mother-daughter-louisiana-appetizers-kitchen-4a7bd00b - Keto Sugar Free

Boudin Balls (High-Protein, Low-Carb, Sugar-Free)

These pop-in-your-mouth bites nail the smoky boudin flavor. Pork rinds replace breadcrumbs for crisp edges. Air fry for easy cleanup.

Ingredients:

12 oz boudin, casings removed
1 large egg
1/2 cup crushed pork rinds
2 tbsp grated parmesan
1 tsp Cajun seasoning
1/2 tsp garlic powder
Avocado oil spray

Directions:

Preheat air fryer to 400°F.
Mix boudin and egg until sticky.
Stir in pork rinds, parmesan, and spices.
Roll into 12 balls.
Spray with oil; air fry 9 to 11 minutes, turning once.

Macros (per 3 balls, estimate):
Protein: 18 to 22 g
Net carbs: 2 to 4 g

Fried Boudin Balls (extra crunch, still low-carb)

Want deeper golden crunch? Pan-fry these for that state-fair vibe. Almond flour adds body without carb creep.

Ingredients:

12 oz boudin, casings removed
1 large egg
1/2 cup crushed pork rinds
1/4 cup almond flour
1 tsp Cajun seasoning
Peanut oil, for frying (about 2 cups)

Directions:

Heat oil to 350°F.
Mix boudin with egg.
Combine pork rinds, almond flour, and seasoning.
Form 12 balls; roll in coating.
Fry 3 to 4 minutes until deep golden; drain on rack, rest 5 minutes.

Macros (per 3 balls, estimate):
Protein: 18 to 22 g
Net carbs: 3 to 5 g

Baked Boudin Balls (lighter oven option)

Skip the oil splatter. Brush with butter for rich taste and oven bake. They come out juicy inside, crisp outside.

Ingredients:

12 oz boudin, casings removed
1 large egg
2/3 cup crushed pork rinds
1 tsp Cajun seasoning
1 tbsp melted butter

Directions:

Heat oven to 425°F.
Mix boudin and egg.
Stir in pork rinds and seasoning.
Roll into 12 balls; place on greased rack.
Brush with butter; bake 16 to 20 minutes, flipping at 10 minutes.

Macros (per 3 balls, estimate):
Protein: 18 to 22 g
Net carbs: 2 to 4 g

Boudin-Stuffed French Bread (using low-carb bread)

Stuff low-carb hoagie rolls for handheld joy. Cheese melts gooey; it slices into party bites. Pick bread under 5g net carbs per roll.

Ingredients:

2 low-carb hoagie rolls (about 6 inches each)
10 oz boudin, casings removed
1 cup shredded mozzarella
1/4 cup chopped green onions
2 tbsp mayo
1 tsp Creole mustard
1/2 tsp Cajun seasoning

Directions:

Heat oven to 400°F.
Split rolls; pull out a little crumb space.
Mix boudin, cheese, green onion, mayo, mustard, seasoning.
Stuff mixture into rolls.
Bake 10 to 12 minutes until hot and browned; slice into 8 pieces.

Macros (per 2 pieces, estimate):
Protein: 14 to 18 g
Net carbs: 4 to 8 g (depends on bread)

Boudin Rolls with Spicy “Cane Syrup” Glaze (sugar-free)

Tortilla wraps crisp up fast. Allulose glaze mimics sticky cane syrup with zero sugar spike. Slice for finger food.

Ingredients:

10 oz boudin, casings removed
4 low-carb tortillas (8 inch)
1 tbsp butter
2 tbsp allulose
1 tbsp apple cider vinegar
1 tbsp hot sauce
1/2 tsp cayenne pepper
Pinch salt

Directions:

Heat oven to 425°F.
Divide boudin into 4 logs.
Wrap each in tortilla, seam side down.
Bake 10 to 12 minutes until crisp.
Simmer butter, allulose, vinegar, hot sauce, cayenne, salt 2 minutes; brush on rolls, slice into bites.

Macros (per 1 roll, estimate):
Protein: 14 to 18 g
Net carbs: 3 to 7 g (depends on tortillas)

Cheesy Boudin Egg Rolls (low-carb wrapper options)

Pepper jack melts spicy inside low-carb tortillas. Air fry seals the deal. Note wrapper carbs; choose 2g net or less.

Ingredients:

10 oz boudin, casings removed
1 cup shredded pepper jack
2 tbsp chopped pickled jalapenos, drained
6 low-carb tortillas (small)
1 large egg, beaten
Avocado oil spray

Directions:

Heat air fryer to 390°F.
Mix boudin, cheese, jalapenos.
Fill tortillas; roll tight.
Brush seams with egg to seal.
Spray with oil; air fry 7 to 9 minutes, turning once.

Macros (per 1 egg roll, estimate):
Protein: 12 to 16 g
Net carbs: 3 to 8 g (depends on wrap)

Hot Boudin Dip (party-friendly, very high-protein)

Creamy, dippable heaven for pork rind chips. It bubbles hot from the oven. Double the batch for crowds.

Ingredients:

12 oz boudin, casings removed
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar
2 tsp Cajun seasoning
1 tbsp hot sauce
2 tbsp chopped green onions

Directions:

Heat oven to 375°F.
Mix all ingredients until combined.
Spread in small baking dish.
Bake 18 to 22 minutes until bubbly.
Top with green onions; serve with celery, cucumbers, or pork rind chips.

Macros (per 1/6 batch, estimate):
Protein: 16 to 22 g
Net carbs: 3 to 5 g

Boudin Board (a low-carb spread that feeds a crowd)

Build a no-cook board with warm boudin coins. Veggies and dip keep it fresh. Arrange for grab-and-go.

Ingredients:

12 oz boudin links
1 cup pork rind chips
1 cup sliced cucumbers
1 cup celery sticks
1/2 cup pickled okra
1/2 cup sugar-free dill pickles
1/3 cup Creole mustard
1/3 cup mayo
1 tsp horseradish
1 tsp lemon juice

Directions:

Air fry or grill boudin links; slice into coins.
Mix mustard, mayo, horseradish, lemon for dip.
Arrange boudin, pork rinds, veggies on board.
Serve chilled items cold, boudin warm.

Macros (per 1/6 board, estimate):
Protein: 12 to 18 g
Net carbs: 3 to 6 g

Smoked Sausage Bites (simple, fast, and game-day ready)

Andouille coins sear quick in a skillet. Lemon brightens the smoke. Toothpicks make them party perfect.

Ingredients:

14 oz andouille sausage, sliced into 1/2 inch coins
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1 tbsp chopped parsley
Lemon wedges

Directions:

Heat skillet over medium-high.
Sear sausage in olive oil 2 minutes per side.
Sprinkle paprika and garlic powder; toss 30 seconds.
Finish with parsley and lemon.
Serve with toothpicks.

Macros (per 6 coins, estimate):
Protein: 12 to 16 g
Net carbs: 1 to 2 g

Cheesy Andouille Balls (protein bites with Creole heat)

Ground pork meets chopped andouille for mega flavor. Almond flour binds without bulk. Bake a batch ahead.

Ingredients:

1 lb ground pork
6 oz andouille sausage, finely chopped
1 cup shredded cheddar
1/2 cup almond flour
1 large egg
2 tsp Cajun seasoning
1 tsp onion powder

Directions:

Heat oven to 400°F.
Mix all ingredients well.
Roll into 24 balls.
Bake 16 to 18 minutes until 160°F inside.
Rest 5 minutes.

Macros (per 4 balls, estimate):
Protein: 22 to 28 g
Net carbs: 3 to 5 g

Creole Sausage Balls (classic vibe, low-carb binder)

Breakfast sausage rolls with cheddar melt tender. Baking powder lifts them light. Dip in mustard.

Ingredients:

1 lb breakfast sausage
1 1/2 cups shredded sharp cheddar
3/4 cup almond flour
1 tsp baking powder
1 tsp Cajun seasoning
1 large egg

Directions:

Heat oven to 375°F.
Mix sausage, cheddar, almond flour, baking powder, seasoning, egg.
Roll into 28 balls.
Bake 18 to 20 minutes until browned.
Serve warm.

Macros (per 4 balls, estimate):
Protein: 18 to 24 g
Net carbs: 2 to 4 g

Alligator Sausage Bites with Creole Mustard Dip (lean and bold)

Lean alligator packs swampy spice. Quick sear keeps it tender. Dip adds creamy tang.

Ingredients:

12 oz alligator sausage, sliced
1 tbsp butter
1 tsp Cajun seasoning
1/4 cup Creole mustard
2 tbsp mayo
1 tsp lemon juice
1 tsp hot sauce

Directions:

Sear sausage in butter 2 minutes per side.
Sprinkle Cajun seasoning; toss.
Mix mustard, mayo, lemon, hot sauce for dip.
Serve bites hot with dip.

Macros (per 6 bites, estimate):
Protein: 14 to 20 g
Net carbs: 1 to 3 g

Seafood appetizers that taste like New Orleans, not diet food

Seafood steals the show in New Orleans with its fresh Gulf snap and spicy kicks. Shrimp, crab, crawfish, oysters, and alligator hit hard on protein from the sea. Skip starchy coatings and fried doughs. Grill, air fry, bake, or sear instead. Pork rinds, parmesan, or almond flour add crunch when needed. Sauces stay sugar-free with mayo, mustard, and hot kicks. These 20 recipes pack 20g+ protein per serving, hold net carbs under 8g, and taste like a French Quarter feast. They build on those sausage bites for full party spreads. Prep stays simple; flavors pop bold.

BBQ Shrimp (peel-on, buttery spice bomb)

Head-on shrimp bake in a garlicky, spicy butter sauce. It soaks up every drop without carbs.

Ingredients:

1 lb head-on shrimp
1/2 cup butter
1/4 cup Worcestershire
2 tbsp Cajun seasoning
1 tbsp garlic, minced
1 tsp hot sauce
Lemon wedges

Directions:

Preheat oven to 400°F.
Melt butter; stir in Worcestershire, Cajun, garlic, hot sauce.
Toss shrimp in sauce; spread on baking sheet.
Bake 12 to 15 minutes until pink.
Squeeze lemon over top.

Macros (per 4 shrimp, estimate):
Protein: 20 to 24 g
Net carbs: 2 to 4 g

Shrimp Remoulade (chilled, tangy Gulf classic)

Plump shrimp dress in creamy, spicy remoulade. Chill for party-ready bites.

Ingredients:

1 lb cooked shrimp, peeled
1 cup mayo
2 tbsp Creole mustard
1 tbsp hot sauce
1 tsp smoked paprika
2 tbsp pickle relish, no sugar
1 tbsp lemon juice
Chopped green onions

Directions:

Whisk mayo, mustard, hot sauce, paprika, relish, lemon.
Fold in shrimp; chill 1 hour.
Garnish with green onions.
Serve cold with celery sticks.

Macros (per 4 oz shrimp, estimate):
Protein: 22 to 26 g
Net carbs: 3 to 5 g

Fried Alligator Bites (pork rind crunch, swamp heat)

Tender alligator chunks crisp in air fryer. Cajun dip takes it next level.

Ingredients:

1 lb alligator meat, cubed
1 large egg
1 cup crushed pork rinds
2 tsp Cajun seasoning
1 tsp garlic powder
Avocado oil spray
Remoulade for dip

Directions:

Preheat air fryer to 400°F.
Beat egg; mix pork rinds, Cajun, garlic.
Dip alligator in egg, then coating.
Spray lightly; air fry 8 to 10 minutes, shake once.
Serve with remoulade.

Macros (per 4 oz, estimate):
Protein: 28 to 32 g
Net carbs: 2 to 4 g

Crawfish Balls (air-fried smoky poppers)

Crawfish tails mix with cheese for juicy balls. Pork rinds lock in spice.

Ingredients:

12 oz crawfish tails, chopped
1/2 cup shredded cheddar
1 large egg
1/2 cup crushed pork rinds
1 tsp Cajun seasoning
Avocado oil spray

Directions:

Preheat air fryer to 390°F.
Mix crawfish, cheese, egg, pork rinds, Cajun.
Roll into 12 balls.
Spray; air fry 9 to 11 minutes, turning once.
Serve hot.

Macros (per 3 balls, estimate):
Protein: 18 to 22 g
Net carbs: 2 to 4 g

Crawfish Bread (low-carb roll melt)

Stuff low-carb bread with crawfish and cheese. Bake gooey for handheld bites.

Ingredients:

2 low-carb hoagie rolls
10 oz crawfish tails
1 cup mozzarella, shredded
2 tbsp mayo
1 tsp Cajun seasoning
Chopped green onions

Directions:

Preheat oven to 400°F.
Split rolls; mix crawfish, cheese, mayo, Cajun, onions.
Stuff filling in.
Bake 10 to 12 minutes until melted.
Slice into 8 pieces.

Macros (per 2 pieces, estimate):
Protein: 20 to 24 g
Net carbs: 4 to 7 g

Crawfish Jalapeno Poppers (cheese-stuffed heat)

Halved peppers stuff with crawfish mix. Bake for oozy spice.

Ingredients:

12 jalapenos, halved, seeded
8 oz crawfish tails, chopped
4 oz cream cheese
1/2 cup shredded cheddar
1 tsp Cajun seasoning

Directions:

Preheat oven to 425°F.
Mix crawfish, cheeses, Cajun.
Stuff peppers.
Bake 15 to 18 minutes until soft.
Cool slightly.

Macros (per 3 poppers, estimate):
Protein: 14 to 18 g
Net carbs: 3 to 5 g

Crawfish Beignets (savory low-carb batter puffs)

Almond flour batter fries light around crawfish. Air fry keeps it crisp.

Ingredients:

10 oz crawfish tails
1/2 cup almond flour
1 large egg
2 tbsp parmesan
1 tsp Cajun seasoning
Avocado oil spray

Directions:

Preheat air fryer to 400°F.
Mix crawfish, almond flour, egg, parmesan, Cajun into batter.
Drop spoonfuls into 12 puffs.
Spray; air fry 10 to 12 minutes.
Drain and serve.

Macros (per 3 beignets, estimate):
Protein: 18 to 22 g
Net carbs: 3 to 5 g

Crawfish Rangoon (low-carb tortilla crisps)

Crawfish cream cheese rolls in small tortillas. Air fry golden.

Ingredients:

8 oz crawfish tails, chopped
4 oz cream cheese
6 small low-carb tortillas
1 tsp Cajun seasoning
1 large egg, beaten
Avocado oil spray

Directions:

Preheat air fryer to 390°F.
Mix crawfish, cream cheese, Cajun.
Spoon into tortillas; roll and seal with egg.
Spray; air fry 7 to 9 minutes.
Cut in half.

Macros (per 2 halves, estimate):
Protein: 16 to 20 g
Net carbs: 4 to 6 g

Crabmeat-Stuffed Jalapeno Poppers (crabby kick)

Fresh crab fills peppers with cheddar bind. Broil for char.

Ingredients:

12 jalapenos, halved, seeded
8 oz lump crabmeat
1/2 cup cheddar, shredded
2 tbsp mayo
1 tsp Creole mustard

Directions:

Preheat broiler.
Mix crab, cheddar, mayo, mustard.
Stuff peppers.
Broil 4 to 6 minutes until bubbly.
Serve warm.

Macros (per 3 poppers, estimate):
Protein: 16 to 20 g
Net carbs: 2 to 4 g

Louisiana Hot Crab Dip (bubbly oven gold)

Crab bakes creamy hot with spice. Scoop with pork rinds.

Ingredients:

12 oz lump crabmeat
8 oz cream cheese
1/2 cup sour cream
1 cup cheddar, shredded
2 tsp Cajun seasoning
1 tbsp hot sauce

Directions:

Preheat oven to 375°F.
Mix all ingredients.
Spread in dish.
Bake 20 to 22 minutes until golden.
Serve hot.

Macros (per 1/6 batch, estimate):
Protein: 20 to 24 g
Net carbs: 3 to 5 g

Crabmeat Ravigote (cold mustard dazzle)

Crab chills in zesty ravigote sauce. Simple elegance.

Ingredients:

12 oz lump crabmeat
1/2 cup mayo
2 tbsp Creole mustard
1 tbsp lemon juice
1 tsp hot sauce
Chopped parsley

Directions:

Whisk mayo, mustard, lemon, hot sauce, parsley.
Fold in crab gently.
Chill 30 minutes.
Serve with cucumber slices.

Macros (per 4 oz crab, estimate):
Protein: 22 to 26 g
Net carbs: 2 to 4 g

Marinated Crab Claws (garlicky chill)

Claws soak in oil and spice. No cook needed.

Ingredients:

1 lb crab claws
1/2 cup olive oil
1/4 cup lemon juice
2 tbsp Cajun seasoning
2 tsp garlic, minced
Hot sauce to taste

Directions:

Whisk oil, lemon, Cajun, garlic, hot sauce.
Add claws; toss.
Marinate fridge 2 hours.
Drain and serve cold.

Macros (per 4 oz claws, estimate):
Protein: 20 to 24 g
Net carbs: 1 to 3 g

Oysters Rockefeller (baked green magic)

Fresh oysters top with spinach and cheese. Broil classic.

Ingredients:

18 fresh oysters, shucked
4 cups spinach, chopped
1/2 cup parmesan
2 tbsp butter
1 tsp Cajun seasoning
Lemon

Directions:

Preheat broiler.
Sauté spinach in butter 3 minutes; add Cajun.
Top oysters with spinach, parmesan.
Broil 4 to 5 minutes.
Lemon squeeze.

Macros (per 6 oysters, estimate):
Protein: 18 to 22 g
Net carbs: 3 to 5 g

Charbroiled Oysters (grill smoky butter)

Shell-on oysters grill with garlicky herb butter.

Ingredients:

18 fresh oysters, in shells
1/2 cup butter, softened
2 tbsp parmesan
1 tbsp garlic, minced
1 tsp hot sauce
Lemon wedges

Directions:

Preheat grill to high.
Mix butter, parmesan, garlic, hot sauce.
Top oysters; grill 3 to 4 minutes until bubbly.
Lemon finish.
Slurp hot.

Macros (per 6 oysters, estimate):
Protein: 16 to 20 g
Net carbs: 2 to 4 g

Oyster Patties (cheese cup shells)

Bake oysters in parmesan cups for handheld crunch.

Ingredients:

12 fresh oysters
1 cup parmesan, shredded
1 tsp Cajun seasoning
2 tbsp butter
Chopped parsley

Directions:

Preheat oven to 400°F.
Form parmesan into 12 small cups on sheet; bake 5 minutes.
Sauté oysters in butter with Cajun 2 minutes.
Fill cups; bake 3 more minutes.
Parsley top.

Macros (per 3 patties, estimate):
Protein: 18 to 22 g
Net carbs: 1 to 3 g

Oysters en Brochette (grilled skewer style)

Bacon-wrapped oysters sear smoky. No coating.

Ingredients:

18 shucked oysters
9 bacon slices, halved
1 tbsp olive oil
1 tsp Cajun seasoning
Lemon

Directions:

Preheat grill to medium.
Wrap each oyster in bacon half; skewer.
Brush oil and Cajun.
Grill 4 to 5 minutes per side.
Lemon serve.

Macros (per 6 skewers, estimate):
Protein: 20 to 24 g
Net carbs: 2 to 4 g

Louisiana Shrimp Dip (creamy shrimp bomb)

Shrimp folds into cheese dip. Bake bubbly.

Ingredients:

12 oz shrimp, chopped
8 oz cream cheese
1/2 cup sour cream
1 cup cheddar
2 tsp Cajun seasoning

Directions:

Preheat oven to 375°F.
Sauté shrimp 2 minutes; cool.
Mix with cheeses, sour cream, Cajun.
Bake 18 to 20 minutes.
Dip with veggies.

Macros (per 1/6 batch, estimate):
Protein: 20 to 24 g
Net carbs: 3 to 5 g

Crescent City Shrimp and Crab Dip (double seafood punch)

Shrimp and crab bake rich. Crowd magnet.

Ingredients:

6 oz shrimp, chopped
6 oz crabmeat
8 oz cream cheese
1/2 cup mozzarella
2 tbsp hot sauce
1 tsp garlic powder

Directions:

Preheat oven to 375°F.
Mix all ingredients.
Spread in dish.
Bake 20 minutes until hot.
Stir and serve.

Macros (per 1/6 batch, estimate):
Protein: 22 to 26 g
Net carbs: 3 to 5 g

Fried Catfish Nuggets (parmesan air fry)

Catfish cubes crisp with cheese coating. Southern snap.

Ingredients:

1 lb catfish, cubed
1 large egg
3/4 cup parmesan, grated
1 tbsp Cajun seasoning
Avocado oil spray

Directions:

Preheat air fryer to 400°F.
Beat egg; mix parmesan, Cajun.
Dip nuggets in egg, then coating.
Spray; air fry 10 to 12 minutes, shake.
Hot serve.

Macros (per 4 oz, estimate):
Protein: 24 to 28 g
Net carbs: 2 to 4 g

Mini Crawfish Cakes (pan-seared patties)

Crawfish patties sear golden. Almond flour holds tight.

Ingredients:

12 oz crawfish tails, chopped
1/4 cup almond flour
1 large egg
2 tsp Cajun seasoning
1 tbsp butter

Directions:

Mix crawfish, almond flour, egg, Cajun.
Form 12 mini patties.
Heat butter in skillet medium.
Sear 3 minutes per side.
Drain and eat.

Macros (per 3 cakes, estimate):
Protein: 18 to 22 g
Net carbs: 3 to 5 g

Dips, spreads, and crunchy bites that make a low-carb party table feel full

Your low-carb party needs dips and bites that burst with New Orleans punch. These picks mix Creole spice, seafood, and southern staples into high-protein stars. They swap carbs for pork rinds and cheese, so the table looks loaded without the guilt. Each recipe serves 4-6 as apps, hits 15g+ protein per portion, and stays under 6g net carbs. Scoop with celery sticks, cucumber rounds, pork rind chips, or baked cheese crisps. They pair great with earlier sausage and seafood bites for full spreads. Grab your hot sauce and dig in.

Muffuletta Dip

Olive-packed dip nods to the NOLA sandwich classic.

Ingredients:

4 oz salami, chopped
4 oz ham, chopped
1/2 cup giardiniera, drained
1/2 cup chopped green olives
1/2 cup chopped black olives
8 oz cream cheese, softened
1 cup shredded provolone
1 tsp Cajun seasoning

Directions:

Preheat oven to 375°F.
Mix all ingredients.
Spread in baking dish.
Bake 20 minutes until bubbly.

Serve with pork rind chips or celery.
Macros (per 1/4 cup):
Protein: 16g
Net carbs: 4g

Miniature Muffulettas (low-carb slider buns or lettuce wraps)

Stack meats and olives in tiny bites.

Ingredients:

8 low-carb slider buns or lettuce leaves
4 oz salami slices
4 oz ham slices
4 oz provolone slices
1/4 cup chopped olives
2 tbsp mayo
1 tsp Creole mustard

Directions:

Split buns or prep lettuce.
Mix mayo and mustard.
Layer meats, cheese, olives; spread sauce.
Top and secure with picks.

Serve as is.
Macros (per 2 minis):
Protein: 18g
Net carbs: 5g

Muffuletta Pinwheels (low-carb tortillas)

Roll up sandwich flavors tight.

Ingredients:

4 low-carb tortillas (8-inch)
4 oz salami, chopped
4 oz ham, chopped
1/2 cup provolone, shredded
1/4 cup giardiniera
2 tbsp mayo

Directions:

Mix meats, cheese, giardiniera, mayo.
Spread on tortillas.
Roll tight; chill 30 minutes.
Slice into 24 pinwheels.

Serve with cheese crisps.
Macros (per 4 pinwheels):
Protein: 15g
Net carbs: 4g

Pimiento Cheese Dip

Creamy southern staple with pepper kick.

Ingredients:

8 oz cream cheese, softened
2 cups shredded cheddar
4 oz pimientos, drained
1/4 cup mayo
1 tsp Cajun seasoning
2 tbsp chopped green onions

Directions:

Mix all ingredients smooth.
Chill 1 hour.
Stir before serving.

Serve with cucumber rounds.
Macros (per 1/4 cup):
Protein: 14g
Net carbs: 3g

Spinach Artichoke Dip (New Orleans spice)

Cajun twist on the crowd fave.

Ingredients:

10 oz spinach, chopped
14 oz artichoke hearts, drained, chopped
8 oz cream cheese
1 cup mozzarella, shredded
1/2 cup parmesan
2 tsp Cajun seasoning
1 tbsp hot sauce

Directions:

Preheat oven to 375°F.
Mix all; spread in dish.
Bake 25 minutes golden.

Serve with pork rinds.
Macros (per 1/4 cup):
Protein: 12g
Net carbs: 4g

Crawfish Deviled Eggs

Boiled eggs stuff with crawfish pop.

Ingredients:

12 hard-boiled eggs, halved
8 oz crawfish tails, chopped
1/4 cup mayo
1 tbsp Creole mustard
1 tsp Cajun seasoning
Paprika for top

Directions:

Scoop yolks; mash with rest.
Mix smooth.
Pipe into whites.
Dust paprika.

Serve chilled.
Macros (per 3 halves):
Protein: 16g
Net carbs: 2g

Creole Cream Cheese Wonton Cups (use cheese cups or low-carb cups)

Cheese crisps hold spicy filling.

Ingredients:

1 cup parmesan, shredded (for 12 cups)
8 oz cream cheese
1/2 cup shredded cheddar
2 tsp Cajun seasoning
2 tbsp chopped green onions

Directions:

Oven 400°F; form cheese into cups, bake 5 min.
Mix fillings; spoon in.
Bake 5 more min.

Serve warm.
Macros (per 3 cups):
Protein: 18g
Net carbs: 3g

Bacon-Wrapped Shrimp Skewers

Shrimp grills smoky with bacon hug.

Ingredients:

24 shrimp, peeled
12 bacon slices, halved
1 tbsp Cajun seasoning
1 tbsp olive oil
Lemon wedges

Directions:

Preheat grill medium.
Wrap shrimp in bacon; skewer.
Brush oil, season.
Grill 3 min per side.

Serve with celery.
Macros (per 4 skewers):
Protein: 20g
Net carbs: 1g

Shrimp and Tasso Corndogs (low-carb batter)

Battered bites mimic fair food.

Ingredients:

12 shrimp
4 oz tasso ham, cubed
1/2 cup almond flour
1 egg
2 tbsp parmesan
1 tsp Cajun

Directions:

Skewer shrimp and tasso.
Mix batter; dip.
Air fry 400°F, 8 min.

Serve with mustard.
Macros (per 3 corndogs):
Protein: 18g
Net carbs: 4g

Pigs in a Blanket with Creole Mustard (low-carb dough)

Sausage wraps in cheese dough.

Ingredients:

12 mini sausages
1 cup mozzarella, melted
1/2 cup almond flour
1 egg
1 tsp baking powder
Creole mustard dip

Directions:

Melt cheese; mix dough.
Roll around sausages.
Bake 375°F, 12 min.
Dip ready.

Serve hot.
Macros (per 3):
Protein: 16g
Net carbs: 3g

Creole Fried Pickles (low-carb breading)

Crispy spears with pork rind coat.

Ingredients:

24 pickle spears, dry
1 egg
1 cup crushed pork rinds
1 tsp Cajun
Avocado spray

Directions:

Air fry 400°F preheat.
Dip egg, then rinds.
Spray; fry 10 min.

Serve with ranch.
Macros (per 6 spears):
Protein: 8g
Net carbs: 3g

Fried Okra (low-carb breading)

Pods crunch without cornmeal.

Ingredients:

1 lb okra, sliced
1 egg
3/4 cup pork rinds, crushed
1 tsp Cajun
Oil spray

Directions:

Preheat air fryer 400°F.
Dip egg, coat.
Fry 10 min, shake.

Serve warm.
Macros (per 1/2 cup):
Protein: 10g
Net carbs: 4g

Cajun Roasted Pecans

Nuts toast with spice rub.

Ingredients:

2 cups pecans
2 tbsp butter, melted
1 tbsp Cajun seasoning
1 tsp garlic powder

Directions:

Oven 350°F.
Toss all; spread sheet.
Roast 15 min, stir once.
Cool.

Snack solo.
Macros (per 1/4 cup):
Protein: 4g
Net carbs: 2g

Mardi Gras Snack Mix (low-carb version)

Purple, green, gold mix minus carbs.

Ingredients:

1 cup pork rinds
1 cup cheese crisps
1/2 cup pecans
2 tbsp butter
1 tbsp Cajun

Directions:

Melt butter with spice.
Toss ingredients.
Bake 300°F, 10 min.

Serve in bowls.
Macros (per 1/2 cup):
Protein: 12g
Net carbs: 3g

Gumbo Nachos (use pork rinds or cheese chips)

Seafood gumbo tops crunchy base.

Ingredients:

2 cups pork rinds
6 oz shrimp, cooked
1/2 cup cheddar, melted
2 tbsp remoulade
Green onions

Directions:

Layer rinds, shrimp, cheese.
Broil 3 min.
Drizzle sauce, onions.

Serve hot.
Macros (per 1/2 cup):
Protein: 20g
Net carbs: 4g

Kettle Chip Steak Nachos (swap base to low-carb)

Beef tops pork rind “chips.”

Ingredients:

2 cups pork rinds
8 oz steak, cooked, chopped
1 cup cheddar
1 tsp Cajun
Sour cream dollop

Directions:

Layer all but sour cream.
Broil 4 min.
Top sour cream.

Dig in.
Macros (per 1/2 cup):
Protein: 22g
Net carbs: 3g

Onion Rings (low-carb breading)

Sweet onions crisp up almond style.

Ingredients:

1 large onion, sliced rings
1 egg
1/2 cup almond flour
1/2 cup pork rinds, crushed
Cajun seasoning

Directions:

Preheat air fryer 400°F.
Dip egg, coat.
Fry 12 min, flip.

Serve fresh.
Macros (per 6 rings):
Protein: 8g
Net carbs: 5g

Pimiento Cheese Stuffed Mini Peppers

Peppers fill with cheesy heat.

Ingredients:

12 mini peppers, halved
1 cup pimiento cheese
2 tbsp chopped bacon
1 tsp Cajun

Directions:

Mix cheese, bacon, spice.
Stuff peppers.
Bake 375°F, 10 min.

Serve as bites.
Macros (per 3 halves):
Protein: 10g
Net carbs: 3g

How to serve and store these appetizers so they stay crisp, safe, and tasty

You want your New Orleans apps to shine at the party, not turn soggy or risky. These high-protein bites hold up well if you plan ahead. Focus on timing, temps, and simple tricks. That way, guests grab crisp boudin balls or fresh shrimp remoulade without worry. Let’s break it down.

Smart serving tips for parties that last

Batch cook fried items like boudin balls or crawfish poppers in the air fryer. Keep them warm and crisp in a 200°F oven on a wire rack. This setup lets air flow and prevents steam buildup. Serve sauces like remoulade or Creole mustard on the side; they stay fresh and let folks customize spice levels.

For seafood, time it right. Chilled dips and marinated claws go out last and stay below 40°F in an ice bowl. Hot items like BBQ shrimp or oyster patties hold above 140°F on a warmer or low oven. Don’t leave anything out over two hours total, or one hour if it’s above 90°F outside. Pick sturdy dippers: celery sticks, cucumber slices, or pork rind chips. They crunch without carbs.

Easy storage and reheat for leftovers

Cool apps fast after the party. Spread them on trays in the fridge within two hours to stop bacteria growth. Store in airtight containers for 3 to 4 days max. Label with dates. Reheat fried bites or sausage coins in the air fryer at 375°F for 3 to 5 minutes. This restores crispness without sogginess. Dips warm gently in the microwave, stirring every 30 seconds until 165°F inside.

Quick game day platter template

Build a crowd-pleaser fast. Start with two proteins: sliced andouille bites and fried alligator nuggets (both warm). Add one dip like hot boudin or crab. Include two crunchy veggie dippers: celery sticks and cucumber rounds. Finish with one spicy sauce, such as sugar-free remoulade. Arrange on a big board. It feeds 6 to 8, hits 20g protein per serving, and looks like a French Quarter spread. Your guests will rave.

Enjoy!

These 50 high-protein low-carb New Orleans appetizers deliver real Big Easy flavor without the carb load. You get smoky boudin balls, plump BBQ shrimp, and creamy dips that pack 15g+ protein per serving and stay under 10g net carbs. Swaps like pork rinds and almond flour keep them authentic and easy.

Start simple. Try Smoked Sausage Bites for that sausage kick, BBQ Shrimp for seafood punch, and Hot Boudin Dip for party sharing. Check labels on boudin and low-carb tortillas to nail macros. Adjust Cajun heat to your taste; a dash of hot sauce goes far.

Save this post now for your next spread. Share it with friends who love NOLA eats. Whip up a themed platter for Mardi Gras night, Saints game day, or Jazz Fest at home. Your table will buzz, and you’ll feel great. Enjoy the feast.