The Best 50 High-Protein/Low-Carb/Sugar Free Southern Appetizer Recipes

Southern appetizers don’t have to mean a carb-heavy spread or a sugar crash. This list rounds up 50 High-Protein/Low-Carb/Sugar Free Southern Appetizer Recipes that still feel like the classics you grew up with, from creamy dips to deviled eggs to crispy bites.

In this post, “high-protein, low-carb, sugar-free” means protein-forward recipes that keep net carbs low and skip added sugar. You’ll see smart swaps that fit the flavors, think pork rinds instead of crackers, cauliflower in place of starchier sides, and spice blends that bring the heat without sweeteners.

These recipes are a solid fit if you’re eating keto, need diabetic-friendly options, want higher-protein snacking, or you’re feeding a crowd for game day and potlucks. They’re Southern-inspired favorites, adjusted so you can stay on track without feeling like you’re missing out.

Every recipe includes ingredients with exact measurements, step-by-step directions on separate lines, and macro estimates when available. Macros can vary by brand, portion size, and add-ins, so treat them as a guide and adjust to your needs.

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Before you start: simple swaps that keep Southern flavor but cut carbs and sugar

Low-carb, sugar-free Southern appetizers work best when you treat carbs like “filler” and build flavor with fat, salt, acid, and spice. Start with a few easy rules: choose full-fat dairy (it often has fewer carbs than low-fat versions), use pork rinds or almond flour instead of breadcrumbs, and skip sweet sauces unless they’re no-sugar-added or homemade. For creamy dips and deviled egg fillings, cream cheese and mayo give you body without flour or cornstarch. If you want a thicker texture without extra carbs, a tiny pinch of xanthan gum can help, but it’s optional.

Keep an eye on labels because the “Southern staples” aisle hides sugar in plain sight, especially ketchup, BBQ sauce, pepper jelly, and relish. If sugar, cane syrup, honey, or molasses shows up early on the ingredient list, it adds up fast.

What to do	Why it works for low-carb, sugar-free Southern appetizers	Easy swaps and examples	Watch-outs on labels
Treat carbs like filler, build flavor with fat, salt, acid, and spice	You get bold taste and a satisfying bite without starch or sugar	Butter, bacon fat, mayo, hot sauce, Cajun seasoning, lemon juice, vinegar, pickle juice	Sweeteners and syrups add up fast
Choose full-fat dairy	Full-fat often has fewer carbs than low-fat versions, and it tastes richer	Full-fat cream cheese, sour cream, heavy cream, sharp cheddar, pimento cheese made with full-fat mayo	Flavored yogurts, reduced-fat products with added starch or sugar
Use pork rinds or almond flour instead of breadcrumbs	Keeps crunch and structure with fewer carbs	Pork rind crumbs for coating, almond flour for binding, crushed nuts for topping	“Seasoned” coatings and mixes that include sugar or starch
Skip sweet sauces unless they’re no-sugar-added or homemade	Most store-bought Southern sauces are sugar-heavy	No-sugar-added ketchup, sugar-free hot sauce, homemade BBQ sauce with a low-carb sweetener (optional)	Ketchup, BBQ sauce, pepper jelly, relish
Use cream cheese and mayo for creamy dips and deviled eggs	Adds body and creaminess without flour or cornstarch	Buffalo chicken dip with cream cheese, deviled eggs with mayo and mustard, ranch dip with sour cream	“Light” mayo or dressings with added sugar or thickeners
Thicken with a tiny pinch of xanthan gum (optional)	Thickens fast with almost no carbs	Warm queso, creamy spinach dip, pan sauces for wings	Too much can turn slimy, use a very small amount
Read ingredient lists like a hawk	“Southern staples” often hide sugar in plain sight	Compare brands, pick the shortest ingredient list when possible	Sugar, cane syrup, honey, molasses listed near the top

A small pantry upgrade makes these recipes easier to pull off:

No-sugar-added ketchup, hot sauce, Cajun seasoning, smoked paprika, garlic powder, Worcestershire sauce, dill pickles, Dijon mustard, mayo, cream cheese

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How this post defines “sugar free” and “low carb” (so you know what you are getting)

In this post, sugar free means no added sugar. That includes skipping sweeteners like honey, maple syrup, cane sugar, and sweet sauces that rely on sugar. Some recipes may use zero-calorie sweeteners (like stevia or monk fruit) or sugar alcohols (like erythritol) to mimic a classic taste. Those are optional, and some people avoid them due to taste or how they feel after eating them.

For low carb, you’ll see both total carbs and net carbs mentioned. Total carbs are all carbs in a serving. Net carbs are total carbs minus fiber (and sometimes minus sugar alcohols, depending on how you track). If you count carbs for blood sugar, you may prefer total carbs. If you eat keto, you may focus on net carbs. Either way, the recipes here are built to keep carbs modest and protein high.

Topic	What it means here	Included	Skipped	Notes
Sugar-free (no added sugar)	No added sugars in the recipe	Unsweetened ingredients, naturally occurring sugars from whole foods	Honey, maple syrup, cane sugar, and sweet sauces made with sugar	Some recipes may use optional non-sugar sweeteners for a classic taste.
Zero-calorie sweeteners (optional)	Sweeteners that add little to no calories	Stevia, monk fruit	N/A	Some people avoid them due to taste or how they feel after eating them.
Sugar alcohols (optional)	Sweeteners that can lower “net carb” impact for some trackers	Erythritol	N/A	Tracking rules vary, so labels and totals can differ.
Low carb (how carbs are shown)	Carbs are listed as total carbs and sometimes net carbs	Total carbs and net carbs, when available	N/A	Recipes aim for modest carbs and high protein.
Total carbs	All carbs in one serving	Fiber, starches, sugars, sugar alcohols (if present)	N/A	Often preferred for blood sugar tracking.
Net carbs	Total carbs minus fiber (and sometimes minus sugar alcohols)	A lower “effective” carb number for some people	N/A	Often used for keto, but methods differ by person and app.

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Best crunchy dippers that are not chips

A great Southern dip deserves a crunchy scoop, but you don’t need corn chips to get that “snack table” feel. Try cucumber chips (slice thick and pat dry), celery sticks (the classic), radish coins (peppery crunch), and bell pepper scoops (cut into wide squares for sturdiness). For heavier dips like pimento cheese or buffalo chicken, pork rinds hold up well and bring that salty, fried vibe. Cheese crisps also work when you want crunch with extra protein.

If you use them, toasted low-carb tortillas can scratch the chip itch. Brush lightly with oil, salt them, and bake until crisp.

Two quick serving habits make a big difference: keep dips cold (nest the bowl in ice at parties), and keep crisp items dry so they don’t get limp. Pat veggies, drain pickles well, and serve dippers on a separate plate.

Dipper (no corn chips)	How to prep	Best with	Why it works	Keep it crisp
Cucumber chips	Slice thick, pat dry	Light, creamy dips	Cool, clean crunch	Pat dry well, serve right away
Celery sticks	Trim, rinse, dry	Any Southern dip	Classic snap, easy to grab	Dry after washing, store chilled
Radish coins	Slice into thick rounds	Rich dips	Peppery bite, firm crunch	Keep dry, don’t salt early
Bell pepper scoops	Cut wide squares	Chunky dips	Sturdy “scoop” shape	Dry inside and out, serve separate
Pork rinds	Serve as-is	Pimento cheese, buffalo chicken	Salty, fried vibe, won’t sag fast	Keep sealed until serving, avoid humid trays
Cheese crisps	Serve as-is	Creamy dips	Crunch plus extra protein	Keep airtight, plate away from wet foods
Toasted low-carb tortillas	Brush with oil, salt, bake until crisp	Any dip when you miss chips	Closest chip feel	Cool fully before serving, keep away from steam
Party habit: keep dips cold	Nest dip bowl in ice	All dips	Better texture, safer at parties	Refresh ice as it melts
Party habit: keep dippers dry	Pat veggies, drain pickles, separate plates	All dippers	Stops limp, soggy bites	Don’t mix wet and crisp on the same plate

Classic Southern dips and spreads (high-protein, low-carb, sugar free)

These are the dips that show up at Southern get-togethers for a reason, they’re creamy, salty, and easy to scoop. The recipes below keep things high-protein, low-carb, and sugar-free by sticking to full-fat dairy, no-sugar-added canned items, and crunchy dippers that aren’t chips.

Pimiento Cheese (Southern staple, no sugar, extra protein)

This version keeps the classic bite of sharp cheddar and a little smoky heat. For extra protein, you can mix in unflavored whey or collagen, or fold in shredded chicken.

Ingredients

2 cups sharp cheddar cheese, shredded (8 oz)
4 oz cream cheese, softened
1/4 cup mayonnaise
1/4 cup pimientos, drained and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1 tsp hot sauce
1 tbsp unflavored whey or collagen (optional)
1/2 cup cooked shredded chicken (optional)

Directions

Stir cream cheese and mayonnaise until smooth.
Mix in cheddar, pimientos, garlic powder, onion powder, smoked paprika, and hot sauce.
Stir in protein powder or shredded chicken if using.
Chill 20 minutes for a thicker spread.

Yield and serving size

Makes about 2 cups (8 servings, 1/4 cup each)

Estimated macros (per serving)

210 calories, 11 g protein, 1 g net carbs, 18 g fat

Serving ideas: celery sticks, cucumber rounds, or stuffed mini peppers.

Kentucky Benedictine Spread (cool cucumber dip with a protein upgrade)

Benedictine is light and fresh, but it can turn watery if you rush it. The secret is squeezing the cucumber dry so the spread stays thick.

Ingredients

1 cup cucumber, grated
4 oz cream cheese, softened
1/4 cup mayonnaise or plain Greek yogurt
1 tbsp fresh dill, chopped (or 1 tsp dried)
1 tbsp lemon juice
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 tbsp unflavored protein powder (optional)
1/4 cup ham, finely minced (optional)

Directions

Wrap grated cucumber in a clean towel and squeeze out as much liquid as you can.
Stir cream cheese and mayonnaise (or yogurt) until smooth.
Mix in cucumber, dill, lemon juice, seasonings, and optional add-ins.
Chill 30 minutes before serving.

Yield and serving size

Makes about 1 1/2 cups (6 servings, 1/4 cup each)

Estimated macros (per serving)

120 calories, 4 g protein, 2 g net carbs, 11 g fat

Hot Sausage Dip (creamy, spicy, party-ready)

This is the “set it down and it disappears” dip. Use a no-sugar-added Rotel style tomato and green chile can if you can find it.

Ingredients

1 lb breakfast sausage
8 oz cream cheese, cubed
10 oz Rotel (no-sugar-added if possible), drained
1 cup sharp cheddar cheese, shredded (4 oz)
2 tbsp green onion, sliced

Directions (skillet)

Brown sausage in a skillet, then drain excess grease.
Stir in cream cheese until melted.
Mix in Rotel and cheddar until creamy.
Top with green onion.

Directions (slow cooker)

Brown sausage, then drain.
Add sausage, cream cheese, Rotel, and cheddar to a slow cooker.
Cook on LOW 1 to 2 hours, stir until smooth.
Top with green onion.

Yield and serving size

Makes about 3 cups (10 servings, about 1/3 cup each)

Estimated macros (per serving)

220 calories, 11 g protein, 3 g net carbs, 19 g fat

Serve with pork rinds and sturdy veggie sticks (celery, cucumber spears).

Spinach and Vidalia Dip (baked, cheesy, and still low carb)

Warm, bubbly, and rich, without flour or thickener. Vidalia onions are sweeter and slightly higher in carbs, so cut back if you’re very strict.

Ingredients

10 oz frozen chopped spinach, thawed and squeezed very dry
1/2 cup Vidalia onion, finely diced
8 oz cream cheese, softened
1/2 cup sour cream
1 cup mozzarella, shredded (4 oz)
1/4 cup parmesan, grated
1 tsp garlic, minced
1/4 tsp salt
1/8 tsp black pepper

Directions

Heat oven to 375°F.
Stir all ingredients until evenly mixed.
Spread into a small baking dish.
Bake 20 to 25 minutes, until hot and lightly browned.

Yield and serving size

Makes about 2 1/2 cups (8 servings, about 1/3 cup each)

Estimated macros (per serving)

170 calories, 8 g protein, 3 g net carbs, 14 g fat

Creamy Avocado Dip (fast, fresh, and filling)

This one tastes like you spent more time than you did. Keep it sugar-free by letting lime, salt, and jalapeño do the work.

Ingredients

2 ripe avocados
2 tbsp lime juice
1/3 cup plain Greek yogurt or sour cream
2 tbsp cilantro, chopped
1 small garlic clove, minced
1 tbsp jalapeño, minced
1/4 tsp salt
1/8 tsp black pepper
1/2 cup cooked shrimp, diced (optional)
2 tbsp bacon bits (optional)

Directions

Mash avocado with lime juice.
Stir in yogurt (or sour cream), cilantro, garlic, jalapeño, salt, and pepper.
Fold in shrimp or bacon bits if using.
Chill 10 minutes for best texture.

Yield and serving size

Makes about 2 cups (8 servings, 1/4 cup each)

Estimated macros (per serving, without add-ins)

110 calories, 3 g protein, 2 g net carbs, 10 g fat

Storage tip: press plastic wrap directly on the surface to slow browning.

Million Dollar Dip (Southern-style, but low carb)

All the “snack table” energy, minus sweet add-ins. It’s rich, so smaller portions go a long way.

Ingredients

8 oz cream cheese, softened
1/3 cup mayonnaise
1 cup sharp cheddar, shredded (4 oz)
1/3 cup pecans, chopped
6 slices bacon, cooked and crumbled
2 tbsp green onion, sliced
1/2 tsp garlic powder
1/8 tsp black pepper

Directions

Stir cream cheese and mayonnaise until smooth.
Mix in cheddar, pecans, bacon, green onion, garlic powder, and pepper.
Chill at least 1 hour for best flavor.

Yield and serving size

Makes about 2 1/2 cups (10 servings, 1/4 cup each)

Estimated macros (per serving)

260 calories, 8 g protein, 2 g net carbs, 24 g fat

Macro note: calorie-dense, so serve in a smaller bowl with smaller scoops.

Southern Seven-Layer Dip (built for scooping, not chips)

This version is made for cucumbers, mini peppers, and pork rinds. To keep layers from getting watery, drain tomatoes well and add lettuce right before serving.

Ingredients

8 oz cream cheese, softened
1 tsp taco seasoning (no sugar added)
1 cup guacamole
1 cup sour cream
1 1/2 cups cheddar cheese, shredded (6 oz)
1/2 cup tomatoes, diced and well-drained (optional)
1 cup lettuce, finely chopped (optional)
1/3 cup black olives, sliced
2 tbsp green onions, sliced
6 slices bacon, cooked and crumbled
1 tbsp jalapeño, diced
1/2 cup sugar-free salsa, drained (optional)

Directions

Stir cream cheese with taco seasoning, then spread into an 8×8 dish.
Layer guacamole, then sour cream.
Add shredded cheese.
Add drained tomatoes, lettuce, olives, green onions, bacon, and jalapeño.
Chill 30 minutes, then serve.

Yield and serving size

Makes about 10 servings (about 1/3 cup each)

Estimated macros (per serving)

240 calories, 9 g protein, 3 g net carbs, 21 g fat

Make-ahead tip: assemble up to the cheese layer, then add produce toppings close to serving.

Cowboy Caviar (black-eyed pea dip, lower carb version)

You still get that zippy vinegar-lime bite, but with a smaller amount of peas and more crisp veggies. For stricter low-carb, keep servings modest.

Ingredients

1/2 cup black-eyed peas, rinsed and drained
1 cup bell pepper, diced
1/4 cup red onion, diced
1 tbsp jalapeño, minced
2 tbsp cilantro, chopped
2 tbsp lime juice
1 tbsp apple cider vinegar
2 tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper

Directions

Mix peas, bell pepper, onion, jalapeño, and cilantro.
Whisk lime juice, vinegar, olive oil, salt, and pepper.
Toss dressing with the veggie mix.
Chill 30 minutes before serving.

Yield and serving size

Makes about 2 cups (8 servings, 1/4 cup each)

Estimated macros (per serving)

70 calories, 1 g protein, 4 g net carbs, 6 g fat

Net carb note: black-eyed peas add carbs fast, stick to 1/4 cup portions if you track tightly.

Hot Corn Dip with Cream Cheese and Rotel (comforting, with a low-carb twist)

This keeps the comfort-food flavor, but uses a measured amount of corn. For a much lower-carb option, swap in riced cauliflower.

Ingredients

1/2 cup corn kernels
10 oz Rotel (no-sugar-added if possible), well-drained
8 oz cream cheese, softened
1 cup cheddar cheese, shredded (4 oz)
1/4 cup green chiles, diced
1 tsp chili powder
2 tbsp green onion, sliced
1 cup riced cauliflower (optional swap for corn)

Directions

Heat oven to 375°F.
Stir corn (or cauliflower), Rotel, cream cheese, cheddar, chiles, and chili powder.
Spread into a baking dish and bake 18 to 22 minutes.
Broil 1 to 2 minutes to brown the top, then add green onion.

Yield and serving size

Makes about 2 1/2 cups (8 servings, about 1/3 cup each)

Estimated macros (per serving, with corn)

190 calories, 8 g protein, 5 g net carbs, 15 g fat

Bacon Pimiento Cheese Ball (easy centerpiece for a snack board)

A cheese ball feels fancy with almost no effort. Chill it long enough to firm up, then slice clean scoops with a small knife.

Ingredients

8 oz cream cheese, softened
2 cups sharp cheddar, shredded (8 oz)
1/4 cup pimientos, drained and chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
6 slices bacon, cooked and finely chopped
1/3 cup pecans, finely chopped (for rolling)
2 tbsp extra bacon, chopped (for rolling)

Directions

Mix cream cheese, cheddar, pimientos, spices, and chopped bacon.
Cover and chill 1 hour.
Shape into a ball with lightly greased hands.
Roll in pecans and extra bacon, then chill 30 minutes.

Yield and serving size

Makes 1 cheese ball (10 servings, about 2 tbsp each)

Estimated macros (per serving)

180 calories, 7 g protein, 1 g net carbs, 16 g fat

Serve with cucumber coins and celery sticks.

Smoked Fish Dip (savory, high-protein, picnic-friendly)

Smoked fish does most of the heavy lifting here. If it tastes too salty, brighten it with more lemon and dill instead of extra salt.

Ingredients

8 oz smoked trout or smoked whitefish, flaked (skin removed)
4 oz cream cheese, softened
1/2 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, chopped
1 tsp Worcestershire sauce
1 tsp hot sauce
1 tbsp capers, chopped (optional)
1/8 tsp black pepper

Directions

Flake fish into small pieces and check for bones.
Stir cream cheese and yogurt until smooth.
Mix in lemon, dill, Worcestershire, hot sauce, capers (if using), and pepper.
Fold in fish and chill 20 minutes.

Yield and serving size

Makes about 2 cups (8 servings, 1/4 cup each)

Estimated macros (per serving)

90 calories, 10 g protein, 2 g net carbs, 4 g fat

Roasted Artichoke with Creamy Garlic Dip (warm starter that feels fancy)

Roasting brings out a nutty flavor that pairs well with a simple garlic dip. Keep it sugar-free by sticking to lemon, parmesan, and salt.

Ingredients

2 large artichokes (or 2 (14 oz) cans artichoke hearts, well-drained)
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1/4 tsp salt
1/8 tsp black pepper
1/3 cup mayonnaise or plain Greek yogurt
2 tbsp parmesan, grated
1 tsp lemon juice (for dip)

Directions

Heat oven to 425°F.
Toss artichokes with olive oil, lemon juice, garlic, salt, and pepper.
Roast 25 to 35 minutes (hearts roast faster), until edges brown.
Stir dip ingredients and serve alongside warm artichokes.

Yield and serving size

Serves 4 (about 1/2 artichoke each, with dip)

Estimated macros (per serving, with mayo dip)

170 calories, 4 g protein, 5 g net carbs, 14 g fat

Pecan Pie Dip (sugar free dessert-style dip for parties)

It tastes like the filling, not the slice. Sweetener strength varies a lot, so start small and adjust.

Ingredients

8 oz cream cheese, softened
3 tbsp butter, softened
1 tsp vanilla extract
1/2 tsp cinnamon
1/3 cup powdered erythritol or monk fruit blend (start with 1/4 cup, then adjust)
1/2 cup pecans, chopped
Pinch of salt (about 1/16 tsp)

Directions

Beat cream cheese and butter until fluffy.
Mix in vanilla, cinnamon, sweetener, and salt.
Fold in pecans.
Chill 30 minutes, then taste and adjust sweetness if needed.

Yield and serving size

Makes about 1 3/4 cups (10 servings, about 3 tbsp each)

Estimated macros (per serving, sweetener not counted)

160 calories, 3 g protein, 2 g net carbs, 16 g fat

Serve with strawberries and toasted coconut chips.

Old Bay Corn Dip (seafood-house flavor, lighter carbs)

Old Bay and lemon make it pop, even with less corn. If you want a protein bump, shrimp fits right in.

Ingredients

1/2 cup corn kernels (or 1 cup riced cauliflower)
8 oz cream cheese, softened
1/3 cup sour cream
1 tsp Old Bay seasoning
1 tbsp lemon juice
1 cup cheddar, shredded (4 oz)
1/2 cup cooked shrimp, chopped (optional)

Directions (bake)

Heat oven to 375°F.
Stir all ingredients, then spread into a baking dish.
Bake 18 to 22 minutes, until hot and bubbly.

Directions (skillet warm)

Stir all ingredients in a skillet over low heat.
Heat 6 to 8 minutes, stirring often, until creamy.

Yield and serving size

Makes about 2 1/2 cups (8 servings, about 1/3 cup each)

Estimated macros (per serving, with corn, no shrimp)

200 calories, 8 g protein, 5 g net carbs, 16 g fat

Creamy Cucumber Salsa (cold, crunchy, and scoopable)

This is halfway between a dip and a salad, in the best way. Drain the cucumber first so it stays thick on the plate.

Ingredients

2 cups cucumber, diced
2 tbsp red onion, finely diced
1 tbsp jalapeño, minced
2 tbsp cilantro, chopped
2 tbsp lime juice
1/2 cup plain Greek yogurt or sour cream
1/4 tsp salt
1/8 tsp black pepper
1/2 cup rotisserie chicken, diced (optional)

Directions

Salt cucumber with 1/8 tsp salt and let sit 10 minutes, then drain well.
Stir cucumber with red onion, jalapeño, cilantro, and lime juice.
Mix in yogurt (or sour cream), remaining salt, and pepper.
Fold in chicken if using, then chill 15 minutes.

Yield and serving size

Makes about 2 1/2 cups (8 servings, about 1/3 cup each)

Estimated macros (per serving, without chicken)

40 calories, 2 g protein, 2 g net carbs, 2 g fat

Deviled eggs and egg-based favorites that disappear fast

Deviled eggs are the first thing to vanish at a Southern spread, and for good reason. They’re high-protein, naturally low carb, and easy to keep sugar-free as long as you skip sweet relish and sugary sauces. Use large eggs for consistent halves, and chill your filling before piping so it holds its shape.

Food safety note: keep egg dishes refrigerated, and don’t leave them out longer than 2 hours (less if it’s hot outside).

Classic Southern Deviled Eggs (simple, tangy, and reliable)

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tsp yellow mustard
1 tsp vinegar or pickle juice
1/4 tsp salt (or to taste)
1/8 tsp black pepper
Paprika, for topping

Directions

Place eggs in a pot, cover with cold water by 1 inch, bring to a boil.
Turn off heat, cover, rest 10 to 12 minutes, then ice-bath 5 minutes.
Crack and peel under running water, peel is easiest when eggs are cool.
Halve eggs, pop yolks into a bowl, mash until fine.
Stir in mayo, mustard, vinegar (or pickle juice), salt, and pepper.
Spoon or pipe filling into whites, dust lightly with paprika.

Yield

12 deviled egg halves

Estimated macros (2 halves)

140 calories, 7 g protein, 1 g net carbs, 12 g fat

Million Dollar Deviled Eggs (richer filling, still low carb)

Ingredients

6 large eggs
2 tbsp cream cheese, softened
2 tbsp mayonnaise
1 tsp Dijon mustard
1/4 cup cheddar, finely shredded (about 1 oz)
2 slices bacon, cooked and crumbled
1/8 tsp black pepper
Salt, to taste (start small)

Directions

Hard-boil, chill, peel, and halve eggs, then mash yolks.
Mix cream cheese, mayo, and Dijon into yolks until smooth.
Fold in cheddar and bacon, then taste and add salt if needed.
Pipe with a star tip for a “steakhouse” look, or spoon it in.

Yield

12 deviled egg halves

Estimated macros (2 halves)

165 calories, 9 g protein, 1 g net carbs, 14 g fat

Bacon-Topped Deviled Eggs (smoky crunch on top)

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tsp yellow mustard
1 tsp pickle juice
3 slices bacon
1 tbsp chives, chopped (optional)
Paprika, for topping
Salt and pepper, to taste

Directions

Cook bacon until very crisp, then drain well and pat dry.
Hard-boil, chill, peel, and halve eggs, then mix the filling.
Fill egg whites, then sprinkle bacon on right before serving.
Add chives if you like, finish with a pinch of paprika.

Yield

12 deviled egg halves

Estimated macros (2 halves)

150 calories, 7 g protein, 1 g net carbs, 13 g fat

Horseradish Deviled Eggs (sharp bite, great with smoked meats)

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 to 2 tsp prepared horseradish (no sugar added)
1/8 tsp salt
1/8 tsp black pepper

Directions

Hard-boil, chill, peel, and halve eggs, then mash yolks.
Stir in mayo, Dijon, lemon, salt, pepper, and 1 tsp horseradish.
Taste, then add more horseradish in small amounts if you want heat.
Spoon or pipe into whites, chill 20 minutes before serving.

Yield

12 deviled egg halves

Estimated macros (2 halves)

140 calories, 7 g protein, 1 g net carbs, 12 g fat

Fried Deviled Eggs (crispy outside, creamy middle, low-carb breading)

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper
1/2 cup pork rind crumbs (or almond flour)
1 egg, beaten (for egg wash)
Avocado oil, for shallow frying

Directions

Hard-boil eggs, then halve and remove yolks for filling.
Mix yolks with mayo, Dijon, salt, and pepper, set aside.
Dip egg white halves in egg wash, then coat in pork rind crumbs.
Shallow fry in 1/4-inch oil over medium heat (oil should sizzle right away).
Fry 30 to 60 seconds per side, then drain on paper towels and cool 5 minutes.
Pipe filling into fried whites.

Air-fryer option

Spray coated whites with oil, air-fry at 400°F for 4 to 6 minutes, flip once, then fill.

Yield

12 deviled egg halves

Estimated macros (2 halves, pork rind coating)

190 calories, 10 g protein, 1 g net carbs, 16 g fat

Pesto Deviled Eggs (herby twist that still feels Southern on a platter)

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tbsp sugar-free basil pesto (check label)
1 tsp lemon juice
1/8 tsp salt
1/8 tsp black pepper

Directions

Hard-boil, chill, peel, and halve eggs, then mash yolks.
Stir mayo, pesto, lemon juice, salt, and pepper into yolks.
Fill whites, then chill 15 to 20 minutes for best flavor.

Quick homemade pesto (optional, measured)

1/4 cup basil
1 tbsp olive oil
1 tbsp parmesan
1 tbsp nuts (pine nuts or walnuts)
1 small garlic clove
Pinch of salt

Yield

12 deviled egg halves

Estimated macros (2 halves)

150 calories, 7 g protein, 1 g net carbs, 13 g fat

Deviled Egg Potato Salad (mock potato version that is low carb)

Ingredients

4 cups cauliflower florets
6 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
1 tbsp yellow mustard
1/2 cup celery, diced
1/3 cup dill pickles, chopped and well-drained
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika

Directions

Steam cauliflower until fork-tender, then cool fully and pat dry.
Chop eggs, then mix with mayo, mustard, celery, and pickles.
Fold in cauliflower, season with salt and pepper, then dust with paprika.
Chill at least 1 hour so it firms up and tastes “finished.”

Yield

About 6 servings (roughly 3/4 cup each)

Estimated macros (per serving)

260 calories, 11 g protein, 4 g net carbs, 22 g fat

Fried and crispy bites with Southern crunch, minus the carb overload

You can keep that fried, crunchy Southern bite without piling on flour, cornmeal, or sugary dipping sauces. The trick is simple: dry the surface, use a pork rind and parmesan-style coating, and cook hot enough to crisp fast. The recipes below stay low carb, bring real protein, and still feel like the party tray classics.

Southern Sausage Balls (high-protein, gluten-free, low carb)

Ingredients

1 lb ground pork breakfast sausage
1 1/2 cups shredded cheddar (6 oz)
4 oz cream cheese, softened
1/2 cup almond flour
1 tsp baking powder
1/2 tsp garlic powder
1/4 tsp black pepper

Directions

Heat oven to 375°F.
Mix all ingredients until fully combined.
Roll into 24 balls (about 1 tbsp each) and place on a lined sheet pan.
Bake 18 to 22 minutes, until browned and 160°F in the center.

Make-ahead and freezer note: Form balls and refrigerate up to 24 hours, or freeze raw on a tray, then bag. Bake from frozen, add 4 to 6 minutes.
Yield: 24 balls
Estimated macros (per ball): 115 calories, 6 g protein, 1 g net carbs, 9 g fat

Fried Green Tomatoes (crispy coating that is not cornmeal)

Ingredients

2 green tomatoes, sliced 1/4-inch thick
1/2 tsp salt
1/4 tsp black pepper
2 eggs
1 cup pork rind crumbs
1/3 cup grated parmesan
Avocado oil, for pan-frying

Directions

Salt and pepper tomatoes, rest 10 minutes, then pat very dry.
Whisk eggs in a shallow bowl. Mix pork rind crumbs and parmesan in another.
Dip slices in egg, coat well, then pan-fry in 1/4-inch oil over medium heat.
Fry 2 to 3 minutes per side, drain on a rack, salt lightly.

Quick sugar-free remoulade (stir together)

1/4 cup mayonnaise
1 tbsp dill pickle relish (no sugar added), drained
1 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp hot sauce
1/4 tsp paprika

Yield: About 16 slices
Estimated macros (per 2 slices, with coating): 120 calories, 5 g protein, 4 g net carbs, 9 g fat

Fried Pickles (salty, crunchy, and perfect with ranch)

Ingredients

2 cups dill pickle chips, drained and patted very dry
1/3 cup almond flour
2/3 cup pork rind crumbs
1 tsp paprika
1 egg
Oil, for frying (or spray oil for air fryer)

Directions (shallow fry)

Mix almond flour, pork rind crumbs, and paprika. Beat egg in a bowl.
Dip pickles in egg, coat, then fry in 1/4-inch oil over medium heat.
Cook 45 to 60 seconds per side, drain on a rack.

Air-fryer option

Spray basket and coated pickles with oil.
Air-fry at 400°F for 6 to 8 minutes, flip once.

Sugar-free ranch dip (whisk together)

1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lemon juice
1 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

Yield: About 6 servings
Estimated macros (per serving): 190 calories, 5 g protein, 3 g net carbs, 17 g fat

Boudin Balls (Louisiana flavor, low-carb binder)

Ingredients

1 lb ground pork
2 cups cauliflower rice
4 oz cream cheese
1/3 cup green onion, sliced
2 tsp Cajun seasoning
1 cup pork rind crumbs (for coating)
Oil for frying, or spray oil for air fryer

Directions

Brown pork, drain, then stir in cauliflower rice, cook 3 to 4 minutes.
Mix in cream cheese, green onion, and Cajun seasoning, cool 15 minutes.
Form 18 balls, coat in pork rind crumbs.
Fry at 350°F for 2 to 3 minutes, or air-fry at 400°F for 10 to 12 minutes, shaking once.

Food safety note: Reheat leftovers until steaming hot (165°F) before serving.
Yield: 18 balls
Estimated macros (per ball): 95 calories, 6 g protein, 1 g net carbs, 7 g fat

Fried Okra (crispy bite-size with a low-carb coating)

Ingredients

12 oz fresh okra (or frozen, thawed), sliced
1 egg
1/2 cup almond flour
1/3 cup grated parmesan
1/2 tsp salt
1/2 tsp Cajun seasoning
Oil for pan-frying

Directions

If using frozen, thaw fully and dry very well.
Beat egg; toss okra in egg, then coat with almond flour, parmesan, salt, and seasoning.
Pan-fry in a single layer over medium-high heat, 3 to 5 minutes, turning often.
Don’t overcrowd the pan, or it steams instead of crisps.

Oven option: Bake at 425°F for 18 to 22 minutes, flip at 12 minutes.
Yield: 6 servings
Estimated macros (per serving): 150 calories, 6 g protein, 4 g net carbs, 10 g fat

Crawfish Egg Rolls (low-carb wrapper swap)

Ingredients (filling)

8 oz crawfish tails, drained
4 oz cream cheese
1/4 cup green onion, sliced
1 tsp Cajun seasoning

Option 1, egg roll in a bowl (fast)

Sauté crawfish 2 minutes, stir in cream cheese, green onion, and seasoning.
Cook 2 more minutes, serve hot with remoulade.

Option 2, thin egg crepe wrappers

Make 4 thin egg crepes (2 eggs plus 2 tbsp water, cooked like crepes).
Fill, roll, then pan-sear in a lightly oiled skillet, 1 to 2 minutes per side.

Sugar-free remoulade

1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp hot sauce
1/2 tsp paprika

Yield: 4 rolls (or 2 bowl servings)
Estimated macros (per roll): 170 calories, 12 g protein, 2 g net carbs, 12 g fat

Cheese Straws (classic nibble made low carb)

Ingredients

2 cups shredded sharp cheddar (8 oz)
1 cup almond flour
4 tbsp butter, softened
1/4 tsp cayenne
1/2 tsp salt

Directions

Heat oven to 350°F.
Mix everything into a thick dough, chill 10 minutes.
Shape into thin sticks (or pipe if you have a sturdy bag).
Bake 10 to 12 minutes, cool until crisp.

Storage tip: Keep in an airtight container, add a paper towel inside to protect the crunch.
Yield: About 24 straws
Estimated macros (per straw): 85 calories, 4 g protein, 1 g net carbs, 7 g fat

Sweet and Spicy Sausage Bites (no sugar glaze, still sticky)

Ingredients

14 oz smoked sausage, sliced into coins
1/3 cup sugar-free BBQ sauce
1 tbsp hot sauce
2 tbsp butter, melted
1 to 2 tsp monk fruit or erythritol (optional, to taste)

Directions (bake)

Heat oven to 400°F.
Toss sausage with BBQ sauce, hot sauce, butter, and optional sweetener.
Bake 15 minutes, stir, then bake 5 more minutes until glossy.

Skillet option

Simmer sauce in a skillet, add sausage, cook 6 to 8 minutes until sticky.

Label check: Many “sugar-free” BBQ sauces still vary in carbs.
Yield: 6 servings
Estimated macros (per serving): 210 calories, 8 g protein, 3 g net carbs, 18 g fat

Okra in a Blanket (Southern twist, easy party tray)

Ingredients

12 cooked okra spears (steamed or roasted until tender)
12 slices bacon (or thin deli ham)
1/2 tsp garlic powder
1/4 tsp black pepper
Optional: 3 tbsp cream cheese (thin smear inside)

Directions

Heat oven to 400°F.
Wrap each okra spear with bacon (add a thin line of cream cheese if using).
Season with garlic powder and pepper, place seam-side down on a rack.
Bake 18 to 22 minutes, turning once, until bacon is crisp.
Drain briefly on paper towels before serving.

Yield: 12 pieces
Estimated macros (per piece, with bacon): 85 calories, 5 g protein, 1 g net carbs, 7 g fat

Seafood and meat appetizers for game day, holidays, and snack boards

When you want a snack board that actually fills people up, seafood and meat bites do the heavy lifting. They’re naturally low carb, easy to portion, and they hold their own on game day or at a holiday party. Keep shrimp and scallops tender by cooking just until opaque (overcooking turns them rubbery fast).

Southern Shrimp Cocktail (bold sauce without added sugar)

Ingredients

1 lb large shrimp, peeled and deveined
1 lemon (halved)
1 tbsp Old Bay
Sauce: 1/2 cup no-sugar-added ketchup, 2 tbsp horseradish, 1 tsp hot sauce, 1 tbsp lemon juice, 1 tsp Worcestershire

Directions

Bring water to a gentle simmer with lemon and Old Bay.
Poach shrimp 2 to 3 minutes, just until pink, then ice-bath 3 minutes.
Stir sauce ingredients, chill, serve with cold shrimp.

Yield: 4 servings
Estimated macros (per serving): 170 calories, 24 g protein, 4 g net carbs, 2 g fat

Bacon-Wrapped Shrimp (classic, with a sugar-free spice rub)

Ingredients

1 lb large shrimp, peeled and deveined
8 slices bacon, cut in half
Rub: 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp black pepper, 1/2 tsp salt
Optional: 1/2 tsp zero-cal sweetener

Directions

Heat oven to 400°F, place rack on sheet pan.
Toss shrimp with rub, wrap each with bacon, seam-side down.
Bake 8 minutes, flip, bake 6 to 8 minutes until bacon crisp.
Air-fryer: 390°F for 8 to 10 minutes, turn halfway.

Yield: 16 pieces
Estimated macros (per 4 pieces): 260 calories, 22 g protein, 1 g net carbs, 18 g fat

Mini Crab Cakes (low-carb binder, big flavor)

Ingredients

12 oz lump crab, picked over
1 egg
2 tbsp mayo
1 tsp Dijon
1 tsp Old Bay
2 tbsp green onion, sliced
1/4 cup almond flour (or 1/2 cup crushed pork rinds)

Directions

Mix egg, mayo, Dijon, Old Bay, and green onion. Fold in crab and binder.
Form 12 mini cakes, chill 10 minutes.
Pan-sear in oil over medium heat, 3 minutes per side, until browned.

Quick lemon aioli

1/3 cup mayo, 1 tbsp lemon juice, 1 tsp Dijon, pinch salt, pinch pepper

Yield: 12 mini cakes
Estimated macros (per 3 cakes, with almond flour): 240 calories, 18 g protein, 2 g net carbs, 17 g fat

Shrimp and Grits Bites (grits-style base without the carbs)

Ingredients

Base: 3 cups riced cauliflower, 1/2 cup cheddar (2 oz), 2 tbsp butter, 2 tbsp heavy cream, 1/4 tsp salt, pinch pepper
Topping: 1/2 lb small shrimp, 1 tsp Cajun seasoning, 1 tbsp butter, 1 tsp lemon juice

Directions

Heat oven to 375°F, grease a mini muffin pan.
Cook cauliflower until tender, stir in cheddar, butter, cream, salt, pepper.
Press 1 tbsp base into each cup.
Sauté shrimp in butter with Cajun seasoning, 2 to 3 minutes total, finish with lemon.
Top each bite, bake 8 to 10 minutes to set.

Yield: 18 bites
Estimated macros (per 3 bites): 210 calories, 17 g protein, 3 g net carbs, 14 g fat

Oysters Rockefeller (rich, baked, and naturally low carb)

Ingredients

12 fresh oysters, shucked on the half shell
3 tbsp butter, softened
1 garlic clove, minced
1 cup spinach, chopped and squeezed dry
2 tbsp parsley, chopped
1/4 cup parmesan, grated
Optional: 2 tbsp crushed pork rinds (instead of breadcrumbs)

Directions

Heat oven to 450°F, set oysters on a salt-lined tray for stability.
Mix butter, garlic, spinach, parsley, parmesan (and pork rinds if using).
Spoon topping onto oysters.
Bake 8 to 10 minutes, until topping bubbles.

Safety note: Buy oysters from a trusted source, keep them cold, and discard any with broken shells or off smell.
Yield: 12 oysters
Estimated macros (per 3 oysters): 190 calories, 10 g protein, 2 g net carbs, 15 g fat

Bacon-Wrapped Scallops (fast, fancy, and protein-forward)

Ingredients

12 sea scallops
6 slices bacon, cut in half
1/2 tsp salt, 1/4 tsp pepper
1 tbsp butter
Lemon wedges

Directions

Pat scallops very dry, season with salt and pepper.
Wrap with bacon, secure with toothpicks.
Sear in a hot skillet with butter, 2 minutes per side.
Finish in a 400°F oven for 5 to 7 minutes, until bacon is crisp.
Bake-only option: 425°F for 12 to 15 minutes, turn once.

Yield: 12 pieces
Estimated macros (per 3 pieces): 220 calories, 16 g protein, 1 g net carbs, 16 g fat

Crab-Stuffed Mushrooms (great make-ahead party bite)

Ingredients

16 baby bella mushroom caps, stems removed
8 oz crab, picked over
4 oz cream cheese, softened
1/4 cup parmesan, grated
2 tbsp green onion, sliced
1 garlic clove, minced
1 tbsp mayo, optional for extra creaminess

Directions

Heat oven to 375°F, oil a baking dish.
Mix crab, cream cheese, parmesan, green onion, garlic (and mayo if using).
Fill caps, bake 18 to 22 minutes until hot and browned.

Make-ahead: Stuff caps, cover, refrigerate up to 24 hours, bake when ready.
Reheat: 350°F for 8 to 10 minutes.
Yield: 16 pieces
Estimated macros (per 4 pieces): 210 calories, 17 g protein, 4 g net carbs, 14 g fat

Pepper jelly glazed chicken wings (sugar-free sweet heat)

Ingredients

2 lb chicken wings, patted dry
1 tsp salt, 1/2 tsp pepper, 1 tsp smoked paprika
Glaze: 1/3 cup sugar-free pepper jelly, 1 tbsp butter, 1 tsp apple cider vinegar
DIY glaze option: 2 tbsp chopped peppers, 2 tbsp vinegar, 1 to 2 tsp zero-cal sweetener, 1 tbsp butter

Directions

Bake: 425°F for 40 to 45 minutes, flip at 25 minutes.
Air-fryer: 400°F for 18 to 22 minutes, shake halfway.
Simmer glaze ingredients 2 minutes.
Crisping step: broil wings 1 to 2 minutes.
Toss hot wings with warm glaze.

Yield: 4 servings
Estimated macros (per serving): 360 calories, 28 g protein, 2 g net carbs, 26 g fat

Garlic butter steak bites (quick skillet appetizer that feels special)

Ingredients

1 lb sirloin, cut into 1-inch cubes
1 tsp salt, 1/2 tsp pepper
2 tbsp butter
2 garlic cloves, minced
1 tbsp parsley, chopped

Directions

Heat skillet hot, add half the steak in a single layer.
Sear 2 minutes, flip, sear 1 to 2 minutes, then remove and rest 5 minutes.
Repeat with remaining steak.
Lower heat, melt butter, stir in garlic 30 seconds, toss steak, finish with parsley.

Creamy horseradish dip

1/3 cup sour cream, 1 tbsp mayo, 1 tbsp horseradish, 1 tsp lemon juice, pinch salt

Yield: 4 servings
Estimated macros (per serving): 330 calories, 32 g protein, 2 g net carbs, 21 g fat

Bacon-wrapped dates (sugar-free twist that still hits sweet and smoky)

Ingredients (dates option)

16 no-sugar-added dates (if available)
8 slices bacon, halved
Optional filling: 4 oz goat cheese (about 1 tsp per date)

Directions

Heat oven to 400°F, place rack on sheet pan.
Pit dates, fill with goat cheese if using, wrap with bacon.
Bake 10 minutes, turn, bake 8 to 10 minutes until bacon crisp.

Net carb note: Dates are higher carb even without added sugar, keep to 1 to 2 pieces if you track tightly.
Lower-carb swap: Use mini sweet peppers filled with cream cheese, wrap, and bake the same way.
Yield: 16 pieces
Estimated macros (per piece, date version): varies by brand, often 80 to 110 calories, 2 to 3 g protein, 6 to 10 g net carbs

Crockpot cranberry smokies (holiday classic, but no added sugar)

Ingredients

24 oz cocktail sausages (check label for added sugar)
Sugar-free cranberry sauce: 12 oz fresh cranberries, 1/2 cup water, 1/3 cup zero-cal sweetener, 1 tbsp orange zest (optional)
2 tbsp mustard
2 tbsp apple cider vinegar

Directions

Simmer cranberry sauce ingredients 10 to 12 minutes, cool slightly.
Add sausages, cranberry sauce, mustard, and vinegar to slow cooker.
Cook LOW 3 to 4 hours or HIGH 1 1/2 to 2 hours, stir once.

Yield: about 12 servings (6 to 8 smokies each)
Estimated macros (per serving): varies by sausage brand, often 180 to 260 calories, 7 to 10 g protein, 2 to 5 g net carbs

Enjoy!

These high-protein, low-carb, sugar-free Southern appetizers prove you can keep the comfort and skip the crash. You still get creamy dips, crisp fried bites, and bold seafood, just built with smarter swaps and no added sugar. The best part is how well they fit real parties, not just weeknight snacks.

Try a few easy menu combos: a game day platter with hot sausage dip, fried pickles, and sweet-and-spicy sausage bites; a brunch tray with classic deviled eggs, million dollar dip, and bacon pimiento cheese; a seafood board with shrimp cocktail, mini crab cakes, and smoked fish dip. Keep it simple by choosing 5 to 7 recipes, then prep dips and spreads the day before so flavors meld and stress drops. Cook the crispy items right before serving so they stay crunchy.

Party plan	What you’ll serve (high-protein, low-carb, sugar-free)	Best prep move	Cook/serve timing
Game day platter	Hot sausage dip, fried pickles, sweet-and-spicy sausage bites	Make the dip and sausage bite mix the day before so flavors build	Fry pickles and finish bites right before serving for max crunch
Brunch tray	Classic deviled eggs, million dollar dip, bacon pimiento cheese	Prep eggs, mix dips, and chill overnight for better texture	Plate cold items 15 to 30 minutes before guests arrive
Seafood board	Shrimp cocktail, mini crab cakes, smoked fish dip	Stir dips and cocktail sauce a day ahead, chill until needed	Bake or pan-sear crab cakes right before serving, keep shrimp cold

Thanks for reading, if you make any of these, leave a note with your favorite. Save this post, share it with your go-to host friend, and pick one recipe to try this week.