The Best 50+ High-Protein/Low-Carb/Sugar Free New Orleans Funeral Spread Recipes

After a New Orleans funeral, food helps carry the family through, but the usual spread can be rough if you’re eating keto or high-protein, low-carb. Rice, bread, and sweet sides pile on carbs fast, so it’s easy to feel left out. These 50+ High-Protein/Low-Carb/Sugar Free New Orleans Funeral Spread Recipes keep the Creole flavor, cut the carbs, and add the protein that helps you stay full.

These recipes suit GLP-1 users, folks post-bariatric surgery, diabetics, and anyone chasing low carb life. Gumbo gets a protein punch from shrimp and sausage, minus the roux carbs. Muffuletta sliders shrink the bread, amp the meats.

You’ll get steady energy through emotional days, no sugar spikes to fog your head. Mains like grilled alligator bites fill you up. Sides such as cauliflower dirty rice fool the taste buds. We even reworked beignets into sugar-free desserts with almond flour crunch.

Categories cover everything: hearty mains, veggie-packed sides, clever low carb breads, and indulgent treats. Each recipe lists net carbs, protein grams, and prep time. Most cook in under an hour, perfect for busy hosts.

Scale smart for your crowd. Double recipes for 20-30 guests; triple for 50-plus. Add chafing dishes to keep food warm.

Now, grab your apron. Let’s start with the mains that steal the show.

What a New Orleans Funeral Spread Looks Like and Why It Matters

New Orleans funerals end with a repass. Families gather in church basements or cozy homes for this post-funeral meal. It blends Southern comfort with bold Creole and Cajun tastes. Steaming pots fill the air with spice. Laughter rises amid soft tears.

Picture long tables covered in checkered cloths. Overhead lights cast a warm glow. Platters overflow for big crowds, often 50 or more.

Traditional Staples That Define the Spread

Hosts pile on crowd-pleasers. Red beans and rice simmers with smoky sausage. Fried chicken crisps golden in baskets. Potato salad chills in big bowls, creamy with mayo and mustard. Banana pudding layers sweet custard and wafers. Jambalaya steams with shrimp and peppers. Deviled eggs dot trays, stuffed with yolks.

These dishes feed dozens. They sit in chafing dishes to stay hot.

How Comfort Food Helps in Grief

Food pulls people together after loss. A warm bite eases the ache. Shared plates spark stories of the departed. Laughter bubbles over spicy bites. It grounds you when emotions swirl. That’s why repasses last hours.

Shifting to Healthier Choices in 2026

Diets evolve fast. Keto, high-protein, and GLP-1 plans dominate now. Carbs crash energy during sad days. Sugar spikes mood swings. Our recipes fix that. Shrimp gumbo skips rice. Cauliflower swaps potatoes. You keep the soul, drop the carbs. Families stay full and focused.

Smart Swaps to Make These Recipes High Protein, Low Carb, and Sugar Free

You love that New Orleans flavor but need to cut carbs and sugar. Simple ingredient switches keep the taste bold while hitting 25g+ protein, under 8g net carbs, and 0g sugar per serving. These tweaks work across all our recipes, from gumbo to beignets.

Start with grains. Ditch rice and pasta. Use cauliflower rice or zoodles instead. They soak up spices like dirty rice or jambalaya bases. Cauliflower mimics grits perfectly in shrimp and grits.

For breading, skip flour and breadcrumbs. Almond flour adds nutty crunch. Crushed pork rinds deliver crispy texture without carbs. Coat chicken or shrimp this way for fried favorites.

Sweeteners matter in desserts. Choose erythritol or monk fruit. They bake like sugar but stay blood-sugar friendly. Praline toppings shine with these.

Boost protein next. Add extra chicken, shrimp, eggs, or cheese. Double the andouille in gumbo. Toss in hard-boiled eggs for salads. Cheddar melts into mac swaps.

Quick Cooking Tips for Big Crowds

Air fryers crisp breaded shrimp fast. Ovens bake casseroles evenly for 20-plus guests. Slow cookers simmer gumbo all day; scale by doubling liquids and proteins.

Multiply recipes easily. For 20 people, double meats and veggies. Triple for 50. Stir in chafing dishes to serve warm.

Here’s an example for our Shrimp Creole. Check the macros per serving.

Nutrient	Traditional	Our Swap Version
Net Carbs	45g	6g
Protein	18g	32g
Sugar	12g	0g
Calories	520	380

These changes keep you full. No crashes at the repass. Flavors stay true, so everyone enjoys.

20 Hearty Main Dishes and Casseroles Packed with Protein and Flavor

These mains anchor any New Orleans repass. They feed 20 to 50 guests with bold Cajun and Creole tastes. We pack in protein from meats, seafood, and cheeses. Carbs stay under 8g net per serving. Sugar hits zero. Cauliflower rice and low-carb swaps keep traditions alive. Casseroles bake easy for crowds. Fried favorites crisp up fast. Simmer stews ahead in slow cookers. Everyone stays full without the crash.

Start strong with staples that draw seconds.

Red Beans and Rice with Sausage

Smoky andouille pairs perfect with the holy trinity. Black soybeans replace traditional beans for fewer carbs. Cauliflower rice soaks up that rich broth. Double for 16 servings.

• 2 lbs andouille sausage, sliced
• 2 (15oz) cans black soybeans, drained
• 4 cups riced cauliflower
• 1 onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 4 cups low carb chicken broth
• 2 tbsp Cajun seasoning
• 1 tsp xanthan gum

1. Brown sausage in a large pot for 5 minutes.
2. Add onion, celery, bell pepper, and garlic. Cook 5 minutes until soft.
3. Pour in broth, soybeans, and Cajun seasoning. Simmer 30 minutes.
4. Stir in xanthan gum to thicken. Add riced cauliflower. Heat 5 more minutes.

Macros per serving (8): Protein 32g, Net Carbs 6g, Fat 35g, Calories 450, Sugar 0g

Chicken and Sausage Jambalaya

Chicken thighs stay juicy next to spicy sausage. The trinity builds deep flavor. Tomatoes add tang without sugar. Cauliflower rice bulks it up.

• 1 lb chicken thighs, cubed
• 1 lb andouille sausage, sliced
• 4 cups cauliflower rice
• 1 onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 14oz diced tomatoes, no sugar
• 2 tbsp Cajun seasoning

1. Brown chicken and sausage in a pot over medium heat.
2. Add onion, celery, and bell pepper. Cook until soft, about 5 minutes.
3. Stir in tomatoes and Cajun seasoning. Simmer 20 minutes.
4. Mix in cauliflower rice. Heat through for 3 minutes.

Macros per serving (8): Protein 30g, Net Carbs 7g, Fat 32g, Calories 430, Sugar 0g

Baked Spaghetti

Ground beef simmers in marinara for Italian flair. Shirataki noodles hold up like pasta. Cheese layers melt gooey. Kids love this one.

• 2 lbs ground beef
• 24oz Rao’s marinara (low carb)
• 8oz shirataki noodles, rinsed
• 2 cups mozzarella, shredded
• 1 cup ricotta
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp Italian seasoning

1. Brown beef with onion and garlic in a skillet.
2. Mix in marinara sauce. Simmer 5 minutes.
3. Layer rinsed noodles, ricotta, meat sauce, and mozzarella in a baking dish.
4. Bake at 350F for 25 minutes until bubbly.

Macros per serving (8): Protein 35g, Net Carbs 5g, Fat 30g, Calories 420, Sugar 0g

Fried Chicken Mama’s Style

Crispy thighs rival any corner store fry. Almond flour and parmesan give crunch. Cajun spice hits that NOLA kick. Air fry for less oil.

• 3 lbs chicken thighs, bone-in
• 1 cup almond flour
• 1/2 cup parmesan cheese, grated
• 2 eggs, beaten
• 2 tbsp Cajun seasoning
• Avocado oil for frying

1. Pat chicken dry. Season with Cajun spice.
2. Dip each piece in egg, then coat in almond flour-parmesan mix.
3. Heat oil to 350F. Fry 10 minutes per side until golden.
4. Drain on a wire rack.

Macros per serving (6): Protein 40g, Net Carbs 3g, Fat 40g, Calories 500, Sugar 0g

Crawfish Étouffée

Tender crawfish swim in a thick, buttery sauce. Trinity builds the base. Xanthan gum thickens without flour. Spoon over cauliflower rice.

• 2 lbs crawfish tails
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 4 tbsp butter
• 2 tbsp Cajun seasoning
• 1 cup chicken broth
• 1 tsp xanthan gum

1. Melt butter in a skillet. Sauté onion, celery, and bell pepper for 5 minutes.
2. Add Cajun seasoning and crawfish tails. Cook 3 minutes.
3. Stir in chicken broth. Sprinkle xanthan gum to thicken.
4. Simmer 5 minutes. Serve over riced cauliflower.

Macros per serving (6): Protein 28g, Net Carbs 6g, Fat 28g, Calories 380, Sugar 0g

Funeral Sandwiches

Slider buns stack ham and swiss high. Butter-mustard glaze soaks in. Poppy seeds add crunch. Bake ahead for easy serving.

• 24 low carb slider buns
• 1 lb ham slices
• 1 lb swiss cheese slices
• 1/2 cup butter, melted
• 2 tbsp mustard
• 1 tbsp worcestershire sauce
• 2 tbsp poppy seeds

1. Split buns. Layer ham and cheese inside.
2. Whisk butter, mustard, and worcestershire. Pour over sandwiches.
3. Sprinkle poppy seeds on top.
4. Bake at 350F for 20 minutes, covered with foil.

Macros per sandwich (24): Protein 15g, Net Carbs 4g, Fat 20g, Calories 260, Sugar 0g

King Ranch Chicken Casserole

Shredded chicken mixes with Rotel heat. Low-carb tortillas layer creamy. Cheddar bubbles golden. Tex-Mex meets Creole.

• 3 cups cooked chicken, shredded
• 10 low carb tortillas, chopped
• 1 can Rotel tomatoes, drained
• 1 cup sour cream + 1/2 cup heavy cream (soup sub)
• 2 cups cheddar cheese, shredded
• 1 bell pepper, diced
• 1 onion, diced

1. Sauté bell pepper and onion until soft.
2. Mix chicken, Rotel, sour cream-cream mix, and veggies.
3. Layer with chopped tortillas and cheese in a dish.
4. Bake at 375F for 30 minutes.

Macros per serving (8): Protein 30g, Net Carbs 7g, Fat 28g, Calories 400, Sugar 0g

Chicken and Wild Rice Casserole

Mushrooms mimic wild rice texture. Cream sauce clings to chicken. Cheddar melts rich. Comfort in every bite.

• 3 cups cooked chicken, shredded
• 3 cups cauliflower rice mixed with sliced mushrooms
• 1 cup heavy cream
• 2 cups chicken broth
• 1 cup cheddar cheese, shredded
• 1 onion, diced
• 2 garlic cloves, minced

1. Sauté onion and garlic in a skillet.
2. Add broth and heavy cream. Simmer 5 minutes.
3. Mix in chicken, cauliflower-mushroom rice, and half the cheese.
4. Bake at 350F for 25 minutes, topped with remaining cheese.

Macros per serving (8): Protein 28g, Net Carbs 5g, Fat 30g, Calories 410, Sugar 0g

Baked Ziti with Sausage

Italian sausage chunks stud the dish. Hearts of palm pasta stays firm. Ricotta adds creaminess. Mozzarella seals it.

• 1.5 lbs Italian sausage, casing removed
• 24oz low carb marinara
• 8oz hearts of palm pasta, rinsed
• 1 cup ricotta cheese
• 2 cups mozzarella, shredded

1. Brown sausage in a skillet, crumble it.
2. Mix with marinara and ricotta.
3. Layer with pasta and mozzarella in a baking dish.
4. Bake at 375F for 25 minutes.

Macros per serving (8): Protein 32g, Net Carbs 6g, Fat 32g, Calories 440, Sugar 0g

Shrimp Creole

Shrimp turns pink in spicy tomato sauce. Trinity simmers first for depth. Broth keeps it saucy. Cauli rice base.

• 2 lbs shrimp, peeled
• 1 onion, diced
• 2 celery stalks, diced
• 1 bell pepper, diced
• 14oz diced tomatoes, no sugar
• 2 tbsp Cajun seasoning
• 1 cup chicken broth

1. Sauté onion, celery, and bell pepper in oil for 5 minutes.
2. Add tomatoes, Cajun seasoning, and broth. Simmer 10 minutes.
3. Stir in shrimp. Cook 5 minutes until pink.
4. Serve over cauliflower rice.

Macros per serving (6): Protein 30g, Net Carbs 6g, Fat 25g, Calories 370, Sugar 0g

Pulled Pork Mac and Cheese

Sugar-free BBQ clings to tender pork. Zucchini noodles twist cheesy. Bake for crispy top. Hearty crowd pleaser.

• 3 cups pulled pork (in sugar-free BBQ sauce)
• 8oz low carb elbow pasta (zucchini noodles)
• 2 cups cheddar cheese sauce (heavy cream, butter, cheese)
• 1 onion, diced

1. Cook zucchini noodles per package. Drain.
2. Sauté onion. Make cheese sauce with cream, butter, cheddar.
3. Mix pork, noodles, onion, and sauce.
4. Bake at 350F for 20 minutes.

Macros per serving (8): Protein 35g, Net Carbs 7g, Fat 38g, Calories 480, Sugar 0g

Ham and Noodle Casserole

Diced ham chunks swim in swiss cream. Shirataki absorbs flavors. Onion adds bite. Quick to assemble.

• 2 cups ham, diced
• 8oz shirataki noodles, rinsed
• 1 cup heavy cream
• 2 cups swiss cheese, shredded
• 1 onion, diced

1. Sauté onion and ham in a skillet.
2. Add heavy cream and half the cheese. Melt together.
3. Stir in noodles.
4. Bake at 350F for 20 minutes, topped with remaining cheese.

Macros per serving (6): Protein 28g, Net Carbs 4g, Fat 35g, Calories 430, Sugar 0g

Turkey-Noodle-Poppyseed Casserole

Leftover turkey shines here. Sour cream binds it creamy. Poppyseeds speckle the top. Bake and serve hot.

• 2 cups cooked turkey, shredded
• 8oz shirataki noodles, rinsed
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 2 tbsp poppyseeds

1. Mix turkey, noodles, sour cream, and half the cheddar.
2. Spread in a baking dish. Top with remaining cheese and poppyseeds.
3. Bake at 350F for 25 minutes.
4. Let rest 5 minutes before serving.

Macros per serving (6): Protein 30g, Net Carbs 5g, Fat 32g, Calories 410, Sugar 0g

Glazed Ham with Pineapple Chutney

Whole ham slices easy for platters. Erythritol glaze caramelizes. Pineapple chutney adds sweet tang, low carb.

• 5 lb ham, bone-in
• 1/2 cup erythritol
• 1/4 cup mustard
• 1 cup fresh pineapple chunks, small dice
• 2 tbsp apple cider vinegar

1. Score ham surface. Mix erythritol and mustard for glaze. Spread on.
2. Bake at 325F, 15-20 minutes per pound.
3. Simmer pineapple with vinegar for 10 minutes into chutney.
4. Slice ham. Serve with chutney.

Macros per serving (12): Protein 25g, Net Carbs 4g, Fat 20g, Calories 300, Sugar 0g

Slow-Cooker Grape Jelly Meatballs

Meatballs roll in sweet-spicy sauce. Erythritol jelly mimics classic. Set it and forget for hours.

• 3 lbs frozen meatballs (plain)
• 1 cup sugar-free grape jelly (erythritol based)
• 1 cup sugar-free chili sauce
• 1 tbsp worcestershire sauce

1. Whisk jelly, chili sauce, and worcestershire in a bowl.
2. Place meatballs in slow cooker. Pour sauce over.
3. Cook on low 4 hours, stirring once.
4. Serve warm from the crock.

Macros per serving (12): Protein 20g, Net Carbs 5g, Fat 25g, Calories 340, Sugar 0g

Tuna Casserole with Potato Chips

Tuna flakes into creamy cauli. Pork rinds crush like chips. Bake for crunch. Budget friendly.

• 4 cans tuna, drained
• 2 cups cauliflower florets, chopped
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 1 cup pork rinds, crushed

1. Mix tuna, cauliflower, cream, and half the cheese.
2. Spread in a dish. Top with remaining cheese and pork rinds.
3. Bake at 375F for 20 minutes.
4. Cool slightly to set.

Macros per serving (6): Protein 30g, Net Carbs 4g, Fat 30g, Calories 380, Sugar 0g

Shrimp and Grits

Shrimp sizzles in bacon butter. Mashed cauli stands in for grits. Cheddar melts smooth. Southern soul.

• 1.5 lbs shrimp, peeled
• 4 cups cauliflower, mashed (for grits)
• 1 cup cheddar cheese, for grits
• 4 slices bacon, chopped; 2 tbsp butter

1. Boil cauliflower until soft. Mash with cheddar.
2. Cook bacon until crisp. Add butter and shrimp. Sauté 3 minutes.
3. Spoon shrimp and sauce over cheesy grits.
4. Garnish with bacon bits.

Macros per serving (6): Protein 28g, Net Carbs 5g, Fat 28g, Calories 370, Sugar 0g

Creole Crawfish Pie

Crawfish filling bubbles in almond crust. Trinity and cream make it rich. Portable slices for the table.

• 1 lb crawfish tails
• 1 cup almond flour (for crust) + 1 egg + 4 tbsp butter
• 1 onion, diced
• 1 celery stalk, diced
• 1/2 bell pepper, diced
• 1/2 cup heavy cream
• 1 tbsp Cajun seasoning

1. Mix almond flour, egg, and butter for crust. Press into pie dish.
2. Sauté onion, celery, bell pepper. Add crawfish, cream, seasoning. Cook 5 minutes.
3. Pour filling into crust.
4. Bake at 375F for 30 minutes.

Macros per serving (6): Protein 22g, Net Carbs 6g, Fat 30g, Calories 390, Sugar 0g

Chicken Spaghetti Casserole

Chicken and Rotel spice it up. Shirataki spaghetti stretches servings. Cheese sauce ties it.

• 3 cups cooked chicken, shredded
• 8oz shirataki spaghetti, rinsed
• 1 can Rotel tomatoes, drained
• 2 cups cheddar cheese sauce (heavy cream base)

1. Cook shirataki per package. Drain well.
2. Mix chicken, spaghetti, Rotel, and cheese sauce.
3. Pour into baking dish. Top with extra cheese.
4. Bake at 350F for 25 minutes.

Macros per serving (8): Protein 32g, Net Carbs 5g, Fat 30g, Calories 410, Sugar 0g

Sloppy Joe Casserole

Ground beef soaks low-carb ketchup tang. Veggies bulk it. Cheese crusts the top. Mess-free sliders.

• 2 lbs ground beef
• 1 cup low carb ketchup
• 1 onion, diced
• 1 bell pepper, diced
• 2 tbsp mustard
• 2 tbsp apple cider vinegar
• 2 tbsp erythritol
• 1 cup cheddar cheese, shredded

1. Brown beef with onion and bell pepper.
2. Stir in ketchup, mustard, vinegar, and erythritol. Simmer 10 minutes.
3. Spread in dish. Top with cheese.
4. Bake at 350F for 20 minutes.

Macros per serving (8): Protein 30g, Net Carbs 6g, Fat 28g, Calories 400, Sugar 0g

20 Low Carb Sides and Salads That Bring Southern Comfort Keto Style

Sides round out any New Orleans repass. They add fresh crunch and creamy comfort without piling on carbs. These 20 picks swap potatoes for cauliflower and grains for greens. High protein comes from eggs, bacon, and cheese. Most hit under 6g net carbs per serving. Sugar stays at zero. Prep them ahead. Chill salads overnight. Simmer greens slow. Double batches feed 20 easily. Everyone grabs seconds.

Casseroles bake quick for crowds. Dips spread easy on low carb crackers.

Shout Hallelujah Potato Salad

Creamy cauliflower mimics potato salad perfectly. Eggs and pickles add tang. Chill it for flavors to blend.

• 4 cups cauliflower florets, boiled and mashed
• 6 hard-boiled eggs, chopped
• 1 cup mayo
• 2 tbsp mustard
• 1/4 cup sugar-free pickle relish
• 1 small onion, diced
• 2 celery stalks, diced
• Salt and pepper to taste

1. Boil cauliflower until soft. Mash smooth.
2. Mix in eggs, mayo, mustard, relish, onion, and celery.
3. Season with salt and pepper.
4. Chill 2 hours before serving.

Macros per serving (8): Protein 10g, Net Carbs 4g, Fat 25g, Calories 270, Sugar 0g

Southern Style Collard Greens

Ham hock infuses smoky flavor into tender greens. Vinegar cuts the richness just right. Simmer low for tender bites.

• 2 lbs collard greens, chopped
• 1/2 lb bacon, chopped (or 1 ham hock)
• 4 cups low carb chicken broth
• 2 tbsp apple cider vinegar
• 1 onion, diced
• 4 garlic cloves, minced
• Salt and pepper to taste

1. Brown bacon in a large pot until crisp.
2. Add onion and garlic. Cook 3 minutes until soft.
3. Stir in collards and broth. Simmer 1.5 hours until tender.
4. Finish with vinegar. Season to taste.

Macros per serving (8): Protein 12g, Net Carbs 5g, Fat 15g, Calories 200, Sugar 0g

Deviled Eggs

Smooth yolks mix creamy with spice. Paprika dusts the top for color. They disappear fast at gatherings.

• 12 hard-boiled eggs
• 1/2 cup mayo
• 2 tbsp mustard
• 1 tsp paprika
• Salt to taste

1. Halve eggs. Scoop yolks into a bowl.
2. Mash yolks with mayo, mustard, and salt.
3. Spoon filling back into whites.
4. Sprinkle paprika on top.

Macros per half (24): Protein 6g, Net Carbs 0.5g, Fat 8g, Calories 90, Sugar 0g

Green Salad with Buttermilk Dressing

Crisp greens pair with tangy yogurt dressing. Grilled chicken boosts protein high. Toss fresh for every plate.

• 8 cups mixed greens
• 2 cups grilled chicken, diced
• 1 cup Greek yogurt
• 1/4 cup buttermilk powder mixed with 1/4 cup water
• 2 tbsp fresh dill, chopped
• 2 tbsp chives, chopped
• Salt and pepper to taste

1. Whisk yogurt, buttermilk, dill, chives, salt, and pepper for dressing.
2. Toss greens and chicken in a large bowl.
3. Drizzle dressing over top. Serve immediately.

Macros per serving (8): Protein 15g, Net Carbs 3g, Fat 10g, Calories 160, Sugar 0g

Three-Pickle Potato Salad

Triple pickles bring bold crunch to mashed cauli. Mayo binds it creamy. Make ahead for picnics or repasses.

• 4 cups cauliflower, boiled and mashed
• 1/2 cup dill pickles, chopped
• 1/4 cup sugar-free sweet pickles, chopped
• 1/4 cup bread and butter pickles, chopped
• 1 cup mayo
• 2 tbsp mustard
• Salt and pepper to taste

1. Mash boiled cauliflower smooth.
2. Mix in all pickles, mayo, and mustard.
3. Season with salt and pepper.
4. Chill at least 1 hour.

Macros per serving (8): Protein 5g, Net Carbs 5g, Fat 20g, Calories 220, Sugar 0g

Creamy Grape Salad with Pecans

Blackberries stand in for grapes with fresh pop. Cream cheese and yogurt make it pudding-like. Pecans add crunch.

• 2 cups blackberries
• 8 oz cream cheese, softened
• 1 cup Greek yogurt
• 1/2 cup pecans, chopped
• 2 tbsp erythritol

1. Beat cream cheese, yogurt, and erythritol smooth.
2. Fold in blackberries and pecans gently.
3. Chill 1 hour to set.

Macros per serving (8): Protein 8g, Net Carbs 6g, Fat 18g, Calories 220, Sugar 0g

Broccoli-Cheese Casserole

Broccoli steams tender in cheesy custard. Bacon bits sprinkle crisp. Eggs bind it firm for slicing.

• 4 cups broccoli florets
• 2 cups cheddar cheese, shredded
• 1 cup heavy cream
• 4 eggs, beaten
• 1/2 cup bacon bits

1. Blanch broccoli 3 minutes. Drain.
2. Whisk cream, eggs, and half the cheese.
3. Mix broccoli and bacon into custard.
4. Top with remaining cheese. Bake at 350F for 30 minutes.

Macros per serving (8): Protein 15g, Net Carbs 4g, Fat 25g, Calories 300, Sugar 0g

Funeral Potatoes

Crispy riced cauli fries like hash browns. Sour cream and cheese melt rich. Pork rinds top crunchy.

• 4 cups riced cauliflower, fried crisp
• 1 cup sour cream
• 2 cups cheddar cheese, shredded
• 1/2 cup butter, melted
• 1 cup pork rinds, crushed

1. Fry riced cauliflower in butter until golden.
2. Mix in sour cream and half the cheese.
3. Spread in dish. Top with remaining cheese and pork rinds.
4. Bake at 350F for 40 minutes.

Macros per serving (8): Protein 12g, Net Carbs 5g, Fat 30g, Calories 340, Sugar 0g

Pineapple Casserole

Sweet pineapple chunks bake gooey with cheddar. Cream binds it. Pork rinds crumb golden.

• 1 cup pineapple chunks, drained
• 1 cup cheddar cheese, shredded
• 1/2 cup heavy cream
• 1 cup pork rind crumbs
• 2 tbsp butter, melted

1. Mix pineapple, cheese, and cream.
2. Spread in baking dish.
3. Top with pork rinds and butter.
4. Bake at 350F for 25 minutes.

Macros per serving (6): Protein 10g, Net Carbs 6g, Fat 25g, Calories 290, Sugar 0g

Classic Fresh Field Peas with Ham Hock

Green beans sub for peas with snap. Ham hock seasons deep. Broth simmers flavorful.

• 1 lb green beans, trimmed
• 1 ham hock
• 1 onion, diced
• 4 garlic cloves, minced
• 4 cups chicken broth

1. Place all in a pot.
2. Bring to boil. Reduce to simmer.
3. Cook 45 minutes until beans tender.
4. Season if needed.

Macros per serving (6): Protein 12g, Net Carbs 6g, Fat 15g, Calories 200, Sugar 0g

Tomato Aspic

Gelatin sets tomato juice jiggly. Celery adds crunch inside. Lemon brightens it.

• 2 cups low carb tomato juice
• 2 tbsp gelatin
• 1/2 cup celery, chopped
• 2 tbsp lemon juice

1. Heat tomato juice. Stir in gelatin until dissolved.
2. Mix in celery and lemon juice.
3. Pour into mold. Chill until set.

Macros per serving (6): Protein 5g, Net Carbs 4g, Fat 0g, Calories 40, Sugar 0g

Creamy Cucumber Salad

Thin cucumber slices swim in sour cream. Dill and vinegar tang it up. Refreshing side.

• 4 cucumbers, thinly sliced
• 1 cup sour cream
• 1/4 cup apple cider vinegar
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

1. Whisk sour cream, vinegar, dill, salt, and pepper.
2. Toss with cucumbers.
3. Chill 30 minutes.

Macros per serving (6): Protein 3g, Net Carbs 4g, Fat 15g, Calories 160, Sugar 0g

Garlic Mashed Potatoes

Roasted garlic perfumes creamy cauli mash. Butter and cream make it silky. Spoon next to mains.

• 6 cups cauliflower florets, boiled
• 4 garlic cloves, roasted
• 1/2 cup butter
• 1/2 cup heavy cream
• Salt to taste

1. Boil cauliflower until soft.
2. Mash with roasted garlic, butter, and cream.
3. Season with salt. Serve hot.

Macros per serving (6): Protein 4g, Net Carbs 5g, Fat 25g, Calories 260, Sugar 0g

Green Bean Casserole

Green beans stay crisp in cream sauce. Mushrooms add earthiness. Pork rinds crisp like onions.

• 2 lbs green beans, trimmed
• 1 cup mushrooms, sliced
• 1 cup heavy cream
• 1 cup pork rinds, crushed
• 2 tbsp butter

1. Cook green beans until crisp-tender. Drain.
2. Sauté mushrooms in butter. Add cream. Simmer.
3. Mix beans into sauce. Top with pork rinds.
4. Bake at 350F for 20 minutes.

Macros per serving (8): Protein 8g, Net Carbs 6g, Fat 20g, Calories 240, Sugar 0g

Macaroni and Cheese

Low carb elbows hold thick cheese sauce. Garlic butter boosts flavor. Bake bubbly.

• 8 oz low carb elbow pasta
• 2 cups cheddar cheese, shredded
• 1 cup heavy cream
• 2 tbsp butter
• 2 garlic cloves, minced

1. Cook pasta per package. Drain.
2. Melt butter with garlic. Stir in cream and cheese.
3. Mix with pasta. Bake at 350F for 20 minutes.

Macros per serving (6): Protein 20g, Net Carbs 5g, Fat 35g, Calories 420, Sugar 0g

Cole Slaw

Shredded cabbage crunches in mayo dressing. Vinegar zings it. Erythritol sweetens light.

• 1 head cabbage, shredded
• 1 cup mayo
• 2 tbsp apple cider vinegar
• 2 tbsp erythritol
• Salt and pepper to taste

1. Whisk mayo, vinegar, erythritol, salt, and pepper.
2. Toss with cabbage.
3. Chill 1 hour.

Macros per serving (8): Protein 3g, Net Carbs 5g, Fat 20g, Calories 210, Sugar 0g

Pickled Okra

Fresh okra pickles quick in vinegar brine. Garlic pods flavor each bite. Jar them pretty.

• 1 lb okra pods
• 2 cups apple cider vinegar
• 4 garlic cloves
• 1 tbsp pickling spices
• Salt to taste

1. Pack okra and garlic into jars.
2. Boil vinegar, spices, and salt.
3. Pour hot brine over okra. Seal.
4. Cool and chill.

Macros per serving (8): Protein 2g, Net Carbs 4g, Fat 0g, Calories 30, Sugar 0g

Crawfish Dip

Crawfish heats creamy with cheddar. Cajun spice kicks it. Spread on celery sticks.

• 1 lb cooked crawfish tails
• 8 oz cream cheese, softened
• 1 cup cheddar cheese, shredded
• 2 tbsp Cajun seasoning
• 2 green onions, sliced

1. Mix all ingredients.
2. Heat in skillet or microwave until melted.
3. Stir smooth. Serve warm.

Macros per serving (8): Protein 12g, Net Carbs 2g, Fat 20g, Calories 240, Sugar 0g

Pimiento Cheese Spread

Sharp cheddar blends smooth with pimientos. Mayo creams it. Scoop with pork rinds.

• 8 oz cheddar cheese, shredded
• 4 oz jar pimientos, drained
• 1/2 cup mayo
• 1 tsp garlic powder
• Salt to taste

1. Mix all until combined.
2. Chill 30 minutes for flavors to meld.

Macros per serving (8): Protein 10g, Net Carbs 2g, Fat 25g, Calories 260, Sugar 0g

Bacon Deviled Eggs

Bacon crumbles into yolk filling for smoky punch. Mayo smooths it. Double up on these favorites.

• 12 hard-boiled eggs
• 1/2 cup mayo
• 6 slices bacon, cooked and crumbled
• 2 tbsp mustard
• Salt to taste

1. Halve eggs. Mash yolks with mayo, mustard, and half the bacon.
2. Fill whites with mixture.
3. Top each with bacon bits.

Macros per half (24): Protein 7g, Net Carbs 1g, Fat 12g, Calories 140, Sugar 0g

5 Low Carb Breads and Comfort Bites for Easy Serving

Breads and bites bring that hands-on comfort to New Orleans repasses. Guests grab them quick between stories and hugs. We swap grains for almond flour and cheese doughs. These five stay under 5g net carbs each. Protein hits 8g or more per bite. Sugar zeros out completely. Bake ahead. Serve warm in chafing dishes. They feed 12 to 24 easily with doubles.

Skillet cornbread wedges pull easy. Biscuits stack with ham. Rolls rise fluffy. Bites pack bold flavors.

Southern Skillet Cornbread

Hot wedges soak up butter like classics. Almond and coconut flours mimic corn texture. A dash of corn extract boosts that Southern taste if you want it. Slice for platters.

• 1 cup almond flour
• 1/4 cup coconut flour
• 4 eggs
• 1/4 cup butter, melted
• 2 tbsp erythritol
• 1 tsp baking powder
• 1/2 tsp corn extract (optional)
• 1/2 tsp salt

1. Preheat oven to 400F. Heat a cast iron skillet with 1 tbsp butter.
2. Mix dry ingredients: almond flour, coconut flour, baking powder, erythritol, salt.
3. Whisk eggs, melted butter, and corn extract. Combine with dry mix.
4. Pour batter into hot skillet. Bake 20 minutes until golden.

Macros per serving (8): Protein 8g, Net Carbs 4g, Fat 20g, Calories 230, Sugar 0g

Ham Biscuits

Cheesy biscuits split warm for ham stuffing. Mustard adds zing without sugar. They stack neat on trays. Prep dough ahead.

• 1 cup almond flour
• 1/2 cup shredded cheddar cheese
• 1 egg
• 1/2 lb ham, thinly sliced
• 2 tbsp sugar-free mustard

1. Mix almond flour, cheese, and egg into dough.
2. Form 12 biscuits. Bake at 350F for 15 minutes.
3. Split biscuits warm. Add ham slice and mustard inside.

Macros per serving (12): Protein 12g, Net Carbs 3g, Fat 18g, Calories 220, Sugar 0g

Make-Ahead Yeast Rolls

Fathead dough shapes soft rolls. Nutritional yeast hints at that fresh-baked aroma. Microwave cheese quick. Freeze extras.

• 1.5 cups shredded mozzarella
• 1 egg
• 1 cup almond flour
• 2 tbsp nutritional yeast
• 1 tsp baking powder
• 1/2 tsp salt

1. Microwave mozzarella 1 minute until soft.
2. Knead in egg, almond flour, nutritional yeast, baking powder, salt.
3. Shape 12 rolls. Bake at 375F for 12 minutes until golden.

Macros per roll (12): Protein 8g, Net Carbs 2g, Fat 15g, Calories 180, Sugar 0g

Crawfish Bread

Creamy crawfish tops low carb baguette. Cheddar melts gooey over spice. Green onions speckle fresh. Slice for fingers.

• 1 low carb baguette, sliced lengthwise
• 1 lb cooked crawfish tails
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 green onions, sliced
• 1 tbsp Cajun seasoning

1. Mix crawfish, cream cheese, Cajun seasoning.
2. Spread on baguette halves. Top with cheddar and green onions.
3. Bake at 375F for 10 minutes until cheese bubbles.
4. Slice into 6 pieces.

Macros per serving (6): Protein 20g, Net Carbs 4g, Fat 25g, Calories 320, Sugar 0g

Mini Muffuletta Sandwiches

Olive salad layers with meats and cheese. Low carb rolls hold firm. Bake warm or chill cold. Guests love the stack.

• 12 low carb rolls, halved
• 1/2 cup olive salad (olives, giardiniera, olive oil)
• 1/4 lb salami slices
• 1/4 lb ham slices
• 1/4 lb provolone slices

1. Mix olive salad if needed.
2. Layer salami, ham, provolone, and olive salad in each roll.
3. Press together. Bake at 350F for 5 minutes or serve cold.

Macros per mini (12): Protein 15g, Net Carbs 4g, Fat 22g, Calories 280, Sugar 0g

5 Sugar-Free Desserts That End the Repass on a High Note

Desserts seal a New Orleans repass with joy. Guests crave that sweet finish after hearty mains and sides. These five options deliver bold flavors without sugar spikes or carb crashes. Almond flour, erythritol, and cream cheese keep them keto-friendly. Protein sneaks in from nuts and cheeses. Most serve 12 or more. Prep ahead, chill or bake simple. Everyone ends happy and steady.

Pull-apart treats shine for sharing. Layered cakes nod to tradition. Pralines cluster easy. Slice sheet cakes big.

King Cake Monkey Bread

Fathead dough pulls apart sticky-sweet. Purple, green, and gold glaze nods to Mardi Gras. Pecans add crunch. Bake in a bundt for wow.

Fathead dough:

• 1.5 cups shredded mozzarella
• 3 oz cream cheese
• 1 cup almond flour
• 1 egg
• 1 tsp yeast

Cinnamon mix:

• 1/2 cup erythritol
• 2 tbsp cinnamon

Glaze:

• 4 oz cream cheese, softened
• 1/4 cup erythritol
• 2 tbsp heavy cream
• Purple, green, yellow food coloring
• 1/2 cup pecans, chopped

1. Microwave mozzarella and cream cheese 1 minute until soft. Knead in almond flour, egg, and yeast. Form 24 dough balls.
2. Mix erythritol and cinnamon. Roll each ball in mix.
3. Stack balls in greased bundt pan. Bake at 350F for 25 minutes until golden.
4. Whisk glaze ingredients. Divide into colors. Drizzle over cooled bread. Top with pecans.

Macros per serving (12): Protein 10g, Net Carbs 5g, Fat 25g, Calories 290, Sugar 0g

Chocolate Mayonnaise Sheet Cake

Mayo keeps this fudgy and moist. Cocoa blooms rich. Frost light for crowds. Cut into squares easy.

• 2 cups almond flour
• 1/3 cup mayo
• 1/3 cup unsweetened cocoa powder
• 1 cup erythritol
• 4 eggs
• 1 tsp baking soda
• 1/2 cup hot coffee (decaf ok)
• 1 tsp vanilla

Frosting:

• 4 oz cream cheese
• 1/4 cup erythritol
• 2 tbsp cocoa
• 2 tbsp heavy cream

1. Whisk mayo, eggs, erythritol, vanilla, and coffee. Add almond flour, cocoa, and baking soda.
2. Pour into greased sheet pan. Bake at 350F for 25 minutes. Cool.
3. Beat frosting smooth. Spread on cake.

Macros per serving (16): Protein 8g, Net Carbs 4g, Fat 22g, Calories 260, Sugar 0g

Doberge Cake

Thin almond layers stack with silky custard. Chocolate glaze shines glossy. Slice thin for many. Chill firm.

Layers (6):

• 1 cup almond flour per layer
• 1/4 cup erythritol per
• 2 eggs per
• 2 tbsp butter per

Custard:

• 6 egg yolks
• 1 cup heavy cream
• 1/2 cup erythritol
• 1 tsp vanilla

Glaze:

• 1/2 cup erythritol
• 1/4 cup cocoa
• 1/4 cup butter
• 2 tbsp heavy cream

1. For each layer, mix almond flour, erythritol, eggs, butter. Bake thin sheets at 350F for 10 minutes.
2. Whisk custard over low heat until thick. Cool.
3. Stack layers with custard between. Chill.
4. Melt glaze ingredients smooth. Pour over top.

Macros per slice (12): Protein 12g, Net Carbs 6g, Fat 30g, Calories 350, Sugar 0g

Pecan Pralines

Butter toasts pecans golden. Erythritol caramelizes crisp. Drop spoons for clusters. Cool fast on parchment.

• 2 cups pecans, chopped
• 1 cup erythritol
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 tsp vanilla

1. Melt butter in pan. Stir in cream and erythritol. Boil to 250F.
2. Add pecans and vanilla. Stir until thick, about 2 minutes.
3. Drop by spoons on parchment. Cool 30 minutes.

Macros per praline (20): Protein 3g, Net Carbs 2g, Fat 20g, Calories 200, Sugar 0g

Banana Pudding

Chia thickens pudding fake-banana smooth. Almond wafers crunch layers. Whipped cream crowns tall. Parfait glasses pretty it up.

Pudding:

• 1/4 cup chia seeds
• 2 cups heavy cream
• 2 tbsp banana extract
• 1/2 cup erythritol

Wafers:

• 1 cup almond flour
• 1 egg
• 2 tbsp erythritol
• 1 tsp vanilla

Topping:

• 1 cup heavy cream, whipped

1. Soak chia in cream, erythritol, extract overnight. Blend smooth.
2. Mix wafer dough. Bake small cookies at 350F for 8 minutes. Cool.
3. Layer pudding, broken wafers, whipped cream in dishes. Chill 2 hours.

Macros per serving (12): Protein 6g, Net Carbs 5g, Fat 25g, Calories 270, Sugar 0g

Enjoy!

These 50+ recipes capture New Orleans repast magic. They blend bold Creole flavors with high protein power. You stay full longer. Low carbs keep blood sugar steady during emotional days. Sugar-free choices mean no guilt after seconds.

Prep ahead saves time for grieving families. Slow cook gumbo or jambalaya early. Chill potato salads and deviled eggs overnight. Scale mains like fried chicken for 50 guests by doubling proteins and veggies. Use air fryers for quick crisps. Swap shrimp for chicken if allergies hit. Black soybeans work in any bean dish.

Everyone grabs plates without worry. Traditions live on. Keto dieters join the buffet fully.

Pick one recipe today, like shrimp creole. Cook it this week for your next gathering. Share your photos in the comments below.

Subscribe for more keto recipes tailored to GLP-1 users and diabetics. Pin this post for funeral spreads or holiday meals. Check our recipe index for quick finds. Browse keto categories for mains, sides, and desserts.

Honor loved ones right. Serve food that nourishes body and soul. Laughter rises with every bite. Families bond stronger. You did it with these spreads.