The Best 50 High-Protein/Low-Carb/Sugar Free New Orleans Easter Recipes

Easter Sunday in New Orleans is loud and joyful, with crawfish boils under live oaks and big family tables stacked high. The problem is many Creole favorites bring heavy carbs from dirty rice, cornbread, and bread pudding, so keto can feel tough. High-Protein/Low-Carb/Sugar Free New Orleans Easter Recipes keep the taste and the party, with 25g+ protein per serving and under 8g net carbs, so you stay full and steady all day. You get real NOLA comfort without the sugar crash.

I’ve rounded up 50 original, sugar-free takes on Creole favorites. Grouped into appetizers, mains, sides, and desserts, they nod to traditions like Roasted Leg of Spring Lamb, Crawfish Étouffée, Spinach Madeleine, and Old Fashioned Bread Pudding.

Think cauliflower rice instead of dirty rice, almond flour for cornbread, or zucchini noodles in Shrimp Creole. Each recipe lists ingredients one per line with exact amounts, simple step-by-step directions, and full macros.

From Spicy Cajun Seafood Casserole packed with shrimp and crab to Cauliflower King Cake Bites for dessert, these fit your low-carb life. Dive in and make Easter in the Big Easy guilt-free.

Kick Off the Celebration with Protein-Packed Appetizers and Brunch Bites

Start your New Orleans Easter feast right. These appetizers pack bold Creole flavors into high-protein bites that skip the carbs. Eggs, seafood, and meats deliver 25g+ protein per serving while keeping net carbs under 5g. Perfect for grazing before the main boil or brunch spread. Whip them up fast and watch guests rave.

Deviled Eggs Reimagined with Bold Creole Twists

Deviled eggs top every NOLA Easter table. These versions amp up the protein with Gulf seafood and sausage. Each half clocks in at under 3g net carbs. Prep a batch ahead; they store in the fridge up to two days, yolks mixed and piped fresh.

Creole Mustard Deviled Eggs

6 hard-boiled eggs, peeled
1/4 cup mayo
2 tbsp Creole mustard
1 tsp hot sauce
1/2 tsp smoked paprika
2 tbsp chopped green onions
Salt and pepper to taste
Paprika for garnish

Halve eggs lengthwise; scoop yolks into bowl.
Mash yolks with mayo, mustard, hot sauce, paprika, onions, salt, and pepper.
Spoon or pipe mixture back into whites.
Sprinkle paprika; chill 30 minutes.

Per 2 eggs: 18g protein, 2g net carbs, 220 cal

Bacon Shrimp Deviled Eggs

6 hard-boiled eggs, peeled
1/4 cup mayo
12 small cooked shrimp, chopped
4 slices bacon, cooked crisp and crumbled
1 tsp Cajun seasoning
1 tbsp pickle relish (sugar-free)
1 tsp lemon juice
Chopped chives for garnish

Halve eggs; remove yolks to bowl.
Mix yolks with mayo, shrimp, bacon, seasoning, relish, and lemon juice.
Fill egg whites with mixture.
Top with chives; serve cold.

Per 2 eggs: 22g protein, 3g net carbs, 260 cal

Crawfish Deviled Eggs

6 hard-boiled eggs, peeled
1/4 cup mayo
1/2 cup cooked crawfish tails, chopped
1 tbsp Creole mustard
1 tsp Worcestershire sauce
1/2 tsp garlic powder
2 tbsp diced celery
Cayenne for dusting

Cut eggs in half; mash yolks.
Blend in mayo, crawfish, mustard, Worcestershire, garlic, and celery.
Pipe into whites.
Dust with cayenne; refrigerate.

Per 2 eggs: 24g protein, 2g net carbs, 240 cal

Andouille Smoked Deviled Eggs

6 hard-boiled eggs, peeled
1/4 cup mayo
4 oz andouille sausage, cooked and diced
1 tsp smoked paprika
1 tbsp Dijon mustard
1 tsp apple cider vinegar
2 tbsp chopped parsley
Black pepper to taste

Halve eggs; reserve yolks.
Combine yolks with mayo, andouille, paprika, mustard, vinegar, parsley, and pepper.
Stuff whites generously.
Garnish with extra parsley.

Per 2 eggs: 26g protein, 3g net carbs, 280 cal

new-orleans-creole-easter-sunday-backyard-feast-c3cc75e8 - Keto Sugar Free

Creamy Dips That Bring NOLA Heat Without Carbs

Dips scream party in New Orleans. These creamy ones load up on cheese and proteins for 26g+ per serving. Pair with celery sticks or pork rinds. Melty cheeses and bold spices make them irresistible without the carb crash.

Hot Crawfish Dip

1 lb crawfish tails, cooked and chopped
8 oz cream cheese, softened
1 cup shredded cheddar
1/2 cup mayo
2 tbsp Cajun seasoning
1/4 cup chopped green onions
1 tsp garlic powder
2 tbsp hot sauce

Preheat oven to 375°F.
Mix all ingredients in bowl.
Spread in baking dish; bake 20 minutes until bubbly.
Serve hot.

Per 1/4 cup: 28g protein, 4g net carbs, 320 cal

Charbroiled Oyster Dip

1 pint oysters, chopped
8 oz cream cheese
1 cup mozzarella, shredded
1/2 cup Parmesan
2 tbsp butter
1 tbsp garlic butter seasoning
1/4 cup heavy cream
Lemon zest from 1 lemon

Sauté oysters in butter 2 minutes.
Stir in cheeses, cream, and seasoning; melt together.
Transfer to oven-safe dish.
Broil 5 minutes until golden.

Per 1/4 cup: 26g protein, 3g net carbs, 300 cal

Crab Artichoke Dip

1 lb lump crabmeat
14 oz can artichoke hearts, drained and chopped
8 oz cream cheese
1 cup gouda, shredded
1/2 cup sour cream
1 tsp Creole seasoning
2 tbsp minced garlic
1/4 cup chopped spinach

Preheat oven to 350°F.
Combine all ingredients.
Bake in dish 25 minutes.
Stir and serve warm.

Per 1/4 cup: 30g protein, 5g net carbs, 290 cal

Andouille Cheese Dip

1/2 lb andouille sausage, diced
8 oz cream cheese
1 cup pepper jack, shredded
1/2 cup heavy cream
1 tsp smoked paprika
2 tbsp diced jalapeños
1/4 cup chopped onions
1 tsp garlic powder

Brown sausage in skillet; drain fat.
Add cheeses, cream, and spices; stir until smooth.
Simmer 5 minutes.
Keep warm for dipping.

Per 1/4 cup: 27g protein, 4g net carbs, 310 cal

new-orleans-easter-crawfish-boils-backyard-feast-3168c502 - Keto Sugar Free

Seafood Starters Perfect for Easter Boils

Easter boils mean fresh Gulf catches. These low-carb starters highlight shrimp, crawfish, and oysters with 30g+ protein. Grill or boil them quick for that smoky NOLA taste. Serve as bites to kick off the feast.

Cajun Grilled Shrimp Skewers

1 lb large shrimp, peeled
2 tbsp olive oil
1 tbsp Cajun seasoning
1 tsp garlic powder
1 lemon, juiced
8 wooden skewers, soaked
Salt to taste
Chopped parsley

Toss shrimp with oil, seasoning, garlic, and lemon.
Thread onto skewers.
Grill 2-3 minutes per side.
Sprinkle parsley.

Per 4 skewers: 32g protein, 3g net carbs, 240 cal

Almondine Catfish Bites

1 lb catfish fillets, cut in bites
1/2 cup almond flour
1 egg, beaten
1/4 cup sliced almonds, chopped
1 tbsp Cajun seasoning
2 tbsp butter
Lemon wedges
Salt and pepper

Season catfish; dip in egg, then almond mix.
Fry in butter 3 minutes per side.
Top with almonds.
Squeeze lemon.

Per 4 oz: 34g protein, 4g net carbs, 280 cal

Low-Carb Boiled Crawfish

3 lb crawfish, live
1/4 cup Cajun boil seasoning
2 lemons, halved
4 garlic cloves, smashed
1 onion, quartered
2 bay leaves
Ice bath
Melted butter for dipping

Boil water with seasoning, lemons, garlic, onion, bay.
Add crawfish; boil 5 minutes.
Soak off heat 15 minutes.
Drain and ice.

Per 1/2 lb: 36g protein, 2g net carbs, 260 cal

Keto Charbroiled Oysters

2 dozen oysters, shucked
1/2 cup Parmesan, grated
1/4 cup butter, melted
2 tbsp garlic, minced
1 tbsp hot sauce
1 tsp Worcestershire
Lemon wedges
Chopped parsley

Mix butter, garlic, sauce, Worcestershire.
Top oysters with cheese and butter mix.
Broil 3-4 minutes until bubbly.
Garnish with parsley and lemon.

Per 6 oysters: 30g protein, 4g net carbs, 290 cal

Hearty Main Courses Loaded with Protein and Creole Soul

Easter mains in New Orleans mean bold seafood stews and roasted meats that feed a crowd. These high-protein versions hit 35g+ protein per serving with under 7g net carbs. They swap rice for cauliflower and sugars for spices, so you stay full through the egg hunt. Pick Gulf Coast glory or meaty classics; each recipe serves 4-6 with simple steps.

Seafood Mains That Capture Gulf Coast Glory

Gulf shrimp, crawfish, and fish shine in these Creole pots. They pack smoky heat and fresh herbs for that bayou taste. Fire up the stove and let the flavors build.

Low-Carb Shrimp Creole

1.5 lbs shrimp, peeled
1 lb cauliflower rice
1 green bell pepper, diced
1 onion, chopped
2 celery stalks, diced
14 oz diced tomatoes, no sugar
2 tbsp Cajun seasoning
2 tbsp olive oil
4 garlic cloves, minced
Salt and pepper

Heat oil; sauté onion, pepper, celery, garlic 5 minutes.
Add tomatoes and seasoning; simmer 10 minutes.
Stir in shrimp; cook 5 minutes until pink.
Add cauliflower rice; heat through.
Season and serve hot.

Per serving: 38g protein, 6g net carbs, 320 cal

Keto Crawfish Étouffée

1.5 lbs crawfish tails
1/2 cup almond flour
1 cup seafood stock
1/2 cup heavy cream
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
4 tbsp butter
2 tsp Cajun seasoning
Green onions for garnish

Melt butter; stir in flour for roux 2 minutes.
Add veggies; cook 5 minutes.
Pour in stock and cream; simmer 10 minutes.
Add crawfish and seasoning; cook 5 minutes.
Garnish and serve.

Per serving: 36g protein, 5g net carbs, 350 cal

Catfish Courtbouillon

2 lbs catfish fillets
14 oz diced tomatoes
1 onion, sliced
1 green bell pepper, sliced
2 celery stalks, sliced
4 cups fish stock
2 tbsp olive oil
2 bay leaves
1 tbsp Creole seasoning
Lemon juice

Sauté onion, pepper, celery in oil 5 minutes.
Add tomatoes, stock, bay, seasoning; simmer 15 minutes.
Cut catfish into chunks; add and poach 8 minutes.
Squeeze lemon; remove bay.
Serve over greens.

Per serving: 40g protein, 4g net carbs, 310 cal

Spicy Cajun Seafood Casserole

1 lb shrimp
1 lb crabmeat
8 oz cream cheese
1 cup cheddar, shredded
1/2 cup heavy cream
1 jalapeño, diced
2 tsp Cajun seasoning
1/2 cup almond flour crumbs
2 tbsp butter
Garlic powder

Preheat oven to 375°F.
Mix seafood, cheeses, cream, jalapeño, seasonings.
Spread in dish; top with crumbs and butter.
Bake 25 minutes until golden.
Let rest 5 minutes.

Per serving: 42g protein, 5g net carbs, 380 cal

Smoked Duck Gumbo

2 lbs smoked duck, shredded
1 lb okra, sliced
1/2 cup almond flour
4 cups chicken stock
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 tbsp duck fat
2 tsp filé powder
Cajun seasoning

Make roux with fat and flour 3 minutes.
Add veggies; cook 5 minutes.
Stir in stock; simmer 20 minutes.
Add duck and filé; heat 5 minutes.
Serve thick.

Per serving: 45g protein, 6g net carbs, 410 cal

Cajun Roast Duck

5 lb whole duck
2 tbsp Cajun seasoning
1 tbsp garlic powder
1 lemon, quartered
4 garlic cloves, smashed
2 bay leaves
Salt
Olive oil
Zucchini for stuffing

Preheat oven to 350°F; pat duck dry.
Rub with oil, seasonings, salt; stuff with lemon, garlic, bay, zucchini.
Roast 2 hours, basting hourly.
Rest 15 minutes; carve.
Serve with pan juices.

Per serving: 39g protein, 3g net carbs, 420 cal

Shrimp Cauli Grits

1.5 lbs shrimp
4 cups cauliflower rice
1 cup cheddar, shredded
1/2 cup heavy cream
4 tbsp butter
2 tsp Cajun seasoning
1/2 lb andouille, sliced
2 garlic cloves, minced
Green onions
Lemon

Sauté andouille, garlic in butter 4 minutes.
Add shrimp; cook 3 minutes.
Boil cauliflower 5 minutes; drain, mash with cream, cheese.
Mix shrimp in grits; season.
Top with onions, lemon.

Per serving: 37g protein, 6g net carbs, 360 cal

Crawfish Zucchini Monica

1.5 lbs crawfish tails
4 zucchini, spiralized
1 cup heavy cream
1/2 cup Parmesan
4 tbsp butter
2 tsp garlic powder
1 tsp Cajun seasoning
1/4 cup white wine
Salt
Parsley

Sauté zucchini in butter 3 minutes; remove.
In pan, reduce wine; add cream, cheese, seasonings.
Stir in crawfish; cook 4 minutes.
Toss with zucchini.
Garnish with parsley.

Per serving: 35g protein, 5g net carbs, 340 cal

Blackened Redfish Amandine

2 lbs redfish fillets
1/2 cup almond flour
1/4 cup sliced almonds
4 tbsp butter
2 tbsp blackening seasoning
1 lemon, juiced
1/4 cup seafood stock
Salt
Parsley
Olive oil

Pat fish dry; coat with seasoning and flour.
Sear in oil 4 minutes per side.
Remove; melt butter, add almonds, lemon, stock.
Simmer sauce 2 minutes.
Pour over fish; garnish.

Per serving: 41g protein, 4g net carbs, 370 cal

Meaty Mains for Easter Ham and Lamb Lovers

Ham and lamb rule Easter tables here, often glazed sweet. Go savory with these pork, duck, and lamb hits at 38g+ protein and 5g net carbs max. They roast easy for family feasts.

Sugar-Free Apricot Glazed Ham

5 lb ham shank
1/2 cup sugar-free apricot preserves
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp ground cloves
1/2 tsp cinnamon
2 cups chicken stock

Preheat oven to 325°F.
Score ham; place in pan with stock.
Mix glaze; brush half on ham.
Roast 2 hours, basting hourly.
Glaze again; broil 5 minutes.

Per serving: 42g protein, 4g net carbs, 350 cal

Pineapple Ginger Keto Ham

5 lb ham
1/2 cup pineapple extract (sugar-free)
2 tbsp fresh ginger, grated
1/4 cup soy sauce
2 tbsp erythritol
1 tsp garlic powder
1 tbsp mustard

Preheat oven to 325°F.
Blend glaze ingredients.
Score and stud ham; pour glaze over.
Roast 2.5 hours, basting.
Rest and slice.

Per serving: 40g protein, 3g net carbs, 340 cal

Herb-Crusted Leg of Lamb

5 lb leg of lamb
1/4 cup olive oil
3 tbsp rosemary, chopped
2 tbsp thyme
4 garlic cloves, minced
1 tbsp Creole seasoning
Salt and pepper
1 lemon, zested

Preheat oven to 350°F.
Rub lamb with oil, herbs, garlic, zest, seasonings.
Place on rack; roast 1.5-2 hours.
Rest 20 minutes.
Carve thin.

Per serving: 45g protein, 2g net carbs, 380 cal

Crawfish-Stuffed Pork Roulade

3 lb pork loin, butterflied
1 lb crawfish tails, chopped
4 oz cream cheese
1/2 cup spinach, chopped
2 tsp Cajun seasoning
4 bacon slices
Toothpicks
Olive oil

Preheat oven to 375°F.
Mix crawfish, cheese, spinach, seasoning; spread on pork.
Roll and secure with bacon, toothpicks.
Sear in oil; roast 45 minutes.
Slice and serve.

Per serving: 43g protein, 4g net carbs, 390 cal

Andouille Pork Loin

4 lb pork loin
1/2 lb andouille, diced
1/4 cup Dijon mustard
2 tbsp smoked paprika
1 tbsp garlic powder
Salt
2 tbsp olive oil

Preheat oven to 350°F.
Mix andouille, mustard, spices; slather on loin.
Tie with string.
Sear; roast 1 hour.
Rest 10 minutes.

Per serving: 41g protein, 3g net carbs, 360 cal

Creole Mustard Roast Pork

4 lb pork shoulder
1/2 cup Creole mustard
2 tbsp Worcestershire
1 tbsp Cajun seasoning
4 garlic cloves, minced
1 onion, sliced
1 cup stock

Preheat oven to 300°F.
Rub pork with mustard mix, garlic.
Place on onions in pan with stock.
Cover; roast 4 hours.
Uncover, crisp 30 minutes.

Per serving: 44g protein, 4g net carbs, 370 cal

Low-Carb Duck Jambalaya

2 lbs duck breast, cubed
1 lb cauliflower rice
1/2 lb andouille, sliced
1 bell pepper, diced
1 onion, diced
2 celery stalks, diced
14 oz diced tomatoes
2 tsp Cajun seasoning
2 tbsp olive oil

Brown duck and sausage in oil.
Add veggies; cook 5 minutes.
Stir in tomatoes, seasoning; simmer 15 minutes.
Add cauliflower; heat 5 minutes.
Adjust salt.

Per serving: 46g protein, 5g net carbs, 400 cal

Cajun Lamb Chops

2 lbs lamb chops
2 tbsp Cajun seasoning
1/4 cup olive oil
2 garlic cloves, minced
1 tbsp rosemary
Lemon wedges

Rub chops with oil, seasoning, garlic, rosemary.
Marinate 30 minutes.
Grill or sear 4 minutes per side.
Rest 5 minutes.
Serve with lemon.

Per 2 chops: 39g protein, 2g net carbs, 350 cal

Creole Glazed Ham Slices

3 lbs ham slices
1/4 cup sugar-free peach jam
2 tbsp Creole mustard
1 tsp chili powder
1 tbsp vinegar
1/2 tsp cloves

Preheat oven to 375°F.
Mix glaze ingredients.
Brush ham slices; place in pan.
Bake 20 minutes, glaze again.
Broil 3 minutes.

Per serving: 38g protein, 4g net carbs, 330 cal

Flavorful Low-Carb Sides to Round Out Your Plate

Pair your Easter mains with these vibrant low-carb sides. They deliver Cajun punch through fresh veggies and greens boosted with seafood and cheese for 22g+ protein per serving. Net carbs stay under 6g, so you balance the plate without the spike.

Veggie Dishes Bursting with Cajun Zest

Load up on these roasted and creamy veggies kissed by Creole spices. Crawfish and cheese crank the protein while keeping things light and festive.

Cheesy Spinach Madeleine

20 oz frozen spinach, thawed and drained
8 oz cream cheese, softened
1 cup shredded Monterey Jack
1/2 lb crawfish tails, chopped
2 tbsp butter
1 tsp Cajun seasoning
2 garlic cloves, minced
1/4 cup heavy cream
Salt and pepper

Preheat oven to 375°F.
Sauté garlic and crawfish in butter 3 minutes.
Mix in spinach, cheeses, cream, and seasoning.
Spread in dish; bake 20 minutes until bubbly.
Serve warm.

Per serving: 25g protein, 5g net carbs, 290 cal

Asparagus Crawfish Hollandaise

1 lb asparagus, trimmed
1/2 lb crawfish tails
4 egg yolks
1/2 cup butter, melted
2 tbsp lemon juice
1 tsp Cajun seasoning
1 tbsp white vinegar
Salt
Chopped parsley

Steam asparagus 4 minutes; set aside.
Whisk yolks, lemon, vinegar over double boiler until thick.
Slowly drizzle in butter; stir in seasoning.
Sauté crawfish 2 minutes; toss with asparagus.
Drizzle hollandaise; garnish parsley.

Per serving: 24g protein, 4g net carbs, 280 cal

Low-Carb Creole Maquechoux

4 cups cauliflower florets, riced
1 bell pepper, diced
1 onion, diced
2 celery stalks, diced
1/2 lb shrimp, chopped
2 tbsp olive oil
1 tsp Creole seasoning
1/4 cup heavy cream
2 garlic cloves, minced

Heat oil; sauté veggies and garlic 5 minutes.
Add shrimp and seasoning; cook 4 minutes.
Stir in cauliflower; cook 5 minutes.
Add cream; simmer 3 minutes.
Season and serve.

Per serving: 22g protein, 6g net carbs, 260 cal

Baked Creole Eggplant

2 medium eggplants, sliced
1/2 lb ground andouille sausage
1 cup shredded cheddar
1/2 cup almond flour
1 egg
2 tbsp Cajun seasoning
1/4 cup heavy cream
2 tbsp olive oil
Salt

Preheat oven to 400°F.
Brush eggplant with oil; bake 10 minutes.
Brown sausage; mix with cheese, cream, half seasoning.
Dip eggplant in egg, flour; top with sausage mix.
Bake 15 minutes until crisp.

Per serving: 28g protein, 5g net carbs, 310 cal

Sugar-Free Glazed Roasted Carrots

1 lb baby carrots
1/2 lb cooked chicken, shredded
2 tbsp butter
2 tbsp erythritol
1 tbsp Dijon mustard
1 tsp Cajun seasoning
1 tbsp apple cider vinegar
1 garlic clove, minced
Chopped green onions

Preheat oven to 425°F.
Toss carrots, chicken, garlic, and seasoning in butter.
Mix erythritol, mustard, vinegar for glaze.
Roast carrots 20 minutes; toss in glaze.
Bake 5 more minutes; top with onions.

Per serving: 23g protein, 6g net carbs, 270 cal

Crisp Salads and Greens for Balance

Freshen your feast with these crunchy salads and greens. Seafood and creamy dressings pack protein to complement rich mains.

Crawfish Cauli Salad

4 cups cauliflower florets, chopped
1/2 lb crawfish tails
1/2 cup mayo
1/4 cup diced celery
2 tbsp Creole mustard
1 tsp Cajun seasoning
1/4 cup diced red onion
2 hard-boiled eggs, chopped
Salt and pepper

Blanch cauliflower 2 minutes; cool.
Mix mayo, mustard, seasoning.
Toss with crawfish, veggies, eggs.
Chill 30 minutes.
Serve cold.

Per serving: 26g protein, 5g net carbs, 300 cal

Cajun Collard Greens

1 lb collard greens, chopped
1/2 lb smoked turkey, diced
4 slices bacon, chopped
1/2 cup chicken broth
2 tbsp apple cider vinegar
1 tsp Cajun seasoning
1 onion, diced
2 garlic cloves, minced
Salt

Cook bacon; add onion, garlic.
Stir in greens; wilt 5 minutes.
Add turkey, broth, seasoning, vinegar.
Simmer 20 minutes.
Adjust salt.

Per serving: 27g protein, 4g net carbs, 280 cal

Low-Carb Dirty Cauli Rice

4 cups cauliflower rice
1/2 lb ground chicken
1/4 lb andouille, diced
1 bell pepper, diced
1 celery stalk, diced
2 tbsp olive oil
1 tsp Cajun seasoning
2 green onions, sliced
Salt

Brown meats in oil 5 minutes.
Add veggies; cook 4 minutes.
Stir in cauliflower and seasoning.
Cook 5 minutes until tender.
Top with onions.

Per serving: 25g protein, 6g net carbs, 290 cal

Creamed Green Beans

1 lb green beans, trimmed
1/2 cup heavy cream
4 oz cream cheese
1/4 lb shrimp, chopped
1 tsp garlic powder
1/2 tsp Cajun seasoning
2 tbsp butter
Salt
Parmesan shreds

Blanch beans 4 minutes; drain.
Sauté shrimp in butter 2 minutes.
Add cream cheese, cream, seasonings; melt.
Toss in beans; simmer 5 minutes.
Top with Parmesan.

Per serving: 22g protein, 5g net carbs, 260 cal

Field Pea Crawfish Salad Keto

1 cup cooked black soybeans (field pea sub)
1/2 lb crawfish tails
1/2 avocado, diced
1/4 cup mayo
2 tbsp lime juice
1 tsp Creole seasoning
1/4 cup diced cucumber
2 tbsp chopped cilantro
Salt

Mix mayo, lime, seasoning.
Toss with peas, crawfish, avocado, cucumber.
Chill 20 minutes.
Garnish cilantro.
Serve fresh.

Per serving: 24g protein, 4g net carbs, 270 cal

Guilt-Free Desserts Ending Easter on a High Note

Save room for these sweets. They wrap up your New Orleans Easter with bold flavors like pecan pie and bread pudding, but skip the sugar crash. High-protein picks from eggs, nuts, and cheese deliver 18g+ per serving at under 7g net carbs. Your crowd will grab seconds.

Keto Cakes and Pies That Taste Indulgent

Crave that slice of heaven? These five cakes and pies nod to Creole classics. Bake them ahead; they freeze well. Each recipe makes 8-12 servings.

Keto New Orleans Bread Pudding

6 eggs
2 cups heavy cream
1/2 cup erythritol
1 tsp vanilla extract
1 tsp cinnamon
4 cups cubed keto bread (almond flour based)
1/2 cup chopped pecans
4 oz cream cheese, softened
1/4 cup rum extract

Preheat oven to 350°F. Grease 9×13 dish.
Whisk eggs, cream, sweetener, vanilla, cinnamon, rum extract.
Stir in bread cubes, pecans, cream cheese chunks.
Pour into dish; bake 45 minutes until set.
Cool and serve warm.

Per slice: 20g protein, 5g net carbs, 280 cal

Sugar-Free Chocolate Bourbon Pecan Pie

2 cups pecan halves
4 oz unsweetened chocolate, chopped
1/2 cup butter
3 eggs
1/2 cup erythritol
1/4 cup bourbon (sugar-free)
1 tsp vanilla
1/2 cup almond flour crust
Pinch salt

Preheat oven to 325°F. Press almond flour into pie pan.
Melt chocolate and butter; cool slightly.
Beat eggs, sweetener, bourbon, vanilla, salt; mix in chocolate.
Fold in pecans; pour into crust.
Bake 40 minutes; chill.

Per slice: 19g protein, 4g net carbs, 320 cal

Low-Carb Carrot Cake

2 cups almond flour
1/2 cup whey protein powder
3 eggs
1/4 cup shredded carrots
1/2 cup erythritol
1/4 cup coconut oil
1 tsp cinnamon
1 tsp baking powder
4 oz cream cheese frosting (sugar-free)

Preheat oven to 350°F. Grease two 8-inch pans.
Mix dry: flour, protein, sweetener, cinnamon, baking powder.
Beat eggs, oil; fold in carrots and dry mix.
Divide batter; bake 25 minutes.
Frost with cream cheese mix; chill.

Per slice: 22g protein, 6g net carbs, 290 cal

Almond Flour Coconut Cake

2.5 cups almond flour
1/2 cup coconut flour
4 eggs
1/2 cup unsweetened coconut flakes
1/2 cup erythritol
1/4 cup coconut oil, melted
1 tsp coconut extract
1 tsp baking powder
1 cup Greek yogurt (full-fat)

Preheat oven to 350°F. Line 9-inch pan.
Blend flours, flakes, sweetener, baking powder.
Whisk eggs, oil, extract, yogurt; combine with dry.
Pour batter; bake 30 minutes.
Cool; top with toasted coconut.

Per slice: 21g protein, 5g net carbs, 310 cal

Keto Tartes a la Bouillie

1.5 cups almond flour
1/2 cup erythritol
1/4 cup butter, softened
2 eggs
1 cup milk custard (heavy cream base)
1 tsp vanilla
1/2 tsp cinnamon
1 tbsp custard powder (low-carb)
6 small tart shells

Preheat oven to 375°F. Mix dough: flour, half sweetener, butter.
Press into tart pans; bake 10 minutes.
Heat cream, remaining sweetener, custard powder; thicken.
Stir in eggs off heat, vanilla, cinnamon.
Fill shells; bake 15 minutes more.

Per tart: 18g protein, 4g net carbs, 260 cal

Other Sweet Treats with NOLA Flair

Beyond cakes, try these bites and flambe favorites. They capture pralines and bananas Foster in keto form. Quick to make, perfect for egg hunt breaks.

Low-Carb Bananas Foster

2 tbsp butter
1/4 cup erythritol
1 tsp cinnamon
1/4 cup rum (sugar-free)
2 bananas (or chayote slices for lower carb)
1 cup vanilla Greek yogurt
1/2 cup walnuts, chopped
1 tsp vanilla extract

Melt butter in skillet; stir in sweetener, cinnamon.
Add banana slices; cook 3 minutes until soft.
Pour rum; ignite briefly (or simmer).
Serve over yogurt; top with walnuts.

Per serving: 19g protein, 6g net carbs, 270 cal

Sugar-Free Pecan Pralines

1 cup pecans, halved
1/2 cup erythritol (brown sugar sub)
1/4 cup butter
2 tbsp heavy cream
1 tsp vanilla
Pinch salt
1/4 cup whey protein powder

Toast pecans 5 minutes at 350°F; set aside.
Boil butter, cream, sweetener, salt 4 minutes.
Stir in vanilla, protein; mix to thick paste.
Drop spoonfuls on parchment with pecans.
Cool until hard.

Per 2 pralines: 20g protein, 3g net carbs, 240 cal

Candied Lemon Keto Clafoutis

4 eggs
1 cup almond milk
1/2 cup almond flour
1/4 cup erythritol
Zest and juice of 2 lemons
1 tbsp butter
1/2 cup Greek yogurt
1 tsp vanilla
Powdered erythritol for dust

Preheat oven to 350°F. Grease 9-inch dish.
Blend eggs, milk, flour, sweetener, yogurt, vanilla.
Stir in lemon zest, juice.
Dot with butter; bake 30 minutes until puffed.
Dust and serve warm.

Per serving: 18g protein, 5g net carbs, 230 cal

Low-Carb Hot Cross Buns

1.5 cups almond flour
1/4 cup whey protein
2 eggs
1/4 cup erythritol
1 tsp cinnamon
1/4 cup raisins (sugar-free)
1 tsp yeast
2 tbsp butter
Cream cheese icing cross

Preheat oven to 350°F. Mix dry: flour, protein, sweetener, cinnamon, yeast.
Add eggs, butter, raisins; form dough.
Shape 8 buns; bake 20 minutes.
Pipe icing crosses.
Cool slightly.

Per bun: 21g protein, 4g net carbs, 250 cal

Ooey Gooey Keto Cake

1 cup almond flour
1/2 cup erythritol
8 oz cream cheese
4 eggs
1/4 cup cocoa powder
1/2 cup butter, melted
1 tsp vanilla
1 tsp baking powder
1/2 cup chopped pecans

Preheat oven to 350°F. Grease 8×8 pan.
Beat cream cheese, eggs, vanilla smooth.
Mix dry: flour, half sweetener, cocoa, baking powder.
Fold wet into dry; swirl in butter, pecans.
Bake 35 minutes; cool gooey center sets.

Per slice: 22g protein, 6g net carbs, 300 cal

Enjoy!

These 50 high-protein low-carb recipes bring New Orleans Easter alive. You get Creole hits like Crawfish Étouffée, Herb-Crusted Leg of Lamb, and Keto Bread Pudding, all with 25g+ protein and under 8g net carbs per serving. Swap cauliflower for rice, almond flour for cornbread. Stay full and energized for the boil or second line.

Batch prep appetizers like deviled eggs a day ahead. Track macros with apps such as MyFitnessPal. Stock up on essentials: fresh seafood, eggs, heavy cream, almond flour, and Cajun seasoning.

Mix and match. Pair Shrimp Creole with Cheesy Spinach Madeleine. Tweak spices to taste.

Pick one recipe for this Easter. Cook it up, snap a photo, and tag us on Instagram. Subscribe for more keto Creole ideas. Your feast just got better, guilt-free and full of NOLA soul. Happy Easter!