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

Picture this: a candlelit table set for two on Valentine’s Day. The air fills with the spicy scent of Cajun spices and fresh seafood. You savor bold High-Protein/Low-Carb/Sugar Free Valentine New Orleans Recipes without the carb crash that leaves you sluggish.

Traditional Creole and Cajun dishes pack flavor, but they often come loaded with rice, bread, and sugar. That’s a problem for date night if you’re watching carbs or following keto. You want romance, not regret.

These 50 high-protein low-carb Valentine recipes fix that. We’ve adapted NOLA classics into sugar-free versions that boost protein and keep carbs low. Your energy stays high, your waistline stays happy, and the tastes stay authentic.

Think gumbo rich with shrimp and sausage, minus the roux and rice. Or jambalaya loaded with chicken and andouille, served over cauliflower rice. Every bite delivers that Crescent City kick.

We’ve grouped them into handy categories. Start with appetizers like deviled eggs with a crawfish twist or charcuterie with Creole mustard. Move to mains such as grilled alligator skewers or blackened redfish.

Sides keep it simple: collard greens with bacon, okra fries from almond flour. Desserts surprise with praline fat bombs or beignet chaffles that crunch just right. Don’t skip drinks: a hurricane mocktail or chicory coffee spiked with heavy cream.

These recipes fit keto, low-carb, or high-protein plans perfectly. Seafood shines in boils and etouffee. Meats like ribeye with remoulade sauce steal the show. Even sweets use almond flour and erythritol for guilt-free indulgence.

Each one lists exact ingredients you can grab at any store. Follow our step-by-step directions, and you’ll plate pro-level meals in under an hour. We include macros per serving: protein grams, net carbs, fats, and calories.

No guesswork here. We’ve tested them for that perfect balance of bold flavor and fitness goals. Your Valentine will think you hired a chef from Bourbon Street.

Couples love sharing these. They’re romantic yet easy to make ahead. Surprise your date with oysters Rockefeller bites or a pecan pie mug cake.

Why New Orleans for Valentine’s? The city’s vibe screams passion: jazz, heat, decadence. Now you get it all without the diet derail.

Ready to turn your kitchen into the French Quarter? Dive into these high-protein low-carb Valentine recipes and make this February 14th unforgettable. Your taste buds and body will thank you.

new-orleans-valentines-creole-kitchen-dinner-prep-9ece84f8 - Keto Sugar Free

Why Pick High-Protein Low-Carb Twists on New Orleans Classics for Your Special Night

You want your Valentine’s evening to sizzle with passion, not fizzle from a food coma. High-protein low-carb versions of New Orleans favorites deliver that. They pack the bold Cajun heat and Creole richness you crave, but swap out rice and sugars for protein powerhouses like shrimp, sausage, and steak. Picture sharing a gumbo thick with andouille, no carb overload to slow you down. These twists keep you sharp and satisfied through dessert and dancing.

Sustained Energy Keeps the Spark Alive

Protein fuels steady energy, perfect for a long romantic night. You avoid the mid-date slump from carb-heavy meals. Low carbs mean no bloating or sugar crashes that kill the mood.

Think about it: a plate of blackened chicken jambalaya gives you lasting stamina. Shrimp etouffee hits with 35g protein per serving, keeping blood sugar stable. You’ll feel vibrant, not weighed down.

These recipes shine for couples. High protein supports muscle repair after a day of prep or a post-dinner walk. No heavy rice or beignet dough to drag you down.

Indulge Without the Regret

New Orleans cuisine screams decadence. Why skip it on Valentine’s? Our low-carb spins let you dive in guilt-free.

You get the spice kick from cayenne and garlic, minus the carbs. No post-meal bloat ruins the romance. Savor oysters Rockefeller bites or ribeye with remoulade; they taste like Bourbon Street but fit your goals.

It’s pure joy. Your partner notices the effort, and you both enjoy without diet worry. These dishes prove flavor doesn’t need flour or sugar.

Macros That Deliver Results

Each recipe lists clear macros to track progress. Most servings pack 25-45g protein and stay under 10g net carbs. Fats come from healthy sources like avocado oil and butter.

Here’s a quick look at averages across our New Orleans twists:

Dish Type	Protein (g)	Net Carbs (g)	Calories
Appetizers	25-30	3-6	250-350
Mains	35-45	5-9	450-600
Sides	15-25	4-8	200-300
Desserts	10-20	2-5	150-250

These numbers support keto, low-carb, or high-protein plans. Track them easily for your fitness app.

romantic-new-orleans-valentines-creole-cajun-kitchen-feast-88bee4c8 - Keto Sugar Free

Plating and Pairing Tips for Romance

Make your spread look pro with simple touches. Garnish shrimp boils with fresh parsley or lemon wedges. Scatter crawfish tails over deviled eggs for color.

Pair with low-carb wines like dry Sauvignon Blanc or Cabernet. It cuts through the spice without carbs. Chicory coffee with heavy cream ends the night smooth.

Quick plating ideas:

Stack blackened fish on cauliflower mash for height.
Drizzle remoulade in zigzags for flair.
Use seafood shells as edible bowls.

What’s your favorite NOLA dish to twist for date night? These tips turn home cooking into a French Quarter feast.

Smart Swaps That Honor Tradition

We keep authenticity alive with clever subs. Cauliflower rice mimics jambalaya grains perfectly, soaking up flavors. Pork rinds crush into breading for okra fries with crunch.

Erythritol sweetens pralines without spikes. Almond flour makes chaffles that bite like beignets. Sausage and seafood stay front and center for that true Crescent City soul.

You taste the bayou in every bite. No watered-down versions here. These changes boost protein while locking in the spice and soul. Your special night gets all the NOLA magic, upgraded for today.

15 Shareable Appetizers Bursting with Protein and Crescent City Charm

Set the romantic mood right with these 15 high-protein low-carb appetizers. They draw from New Orleans staples like shrimp boils and oyster bars, but we skip the carbs for protein-packed bites. Seafood stars in most, with sausage and crab adding heft. Each serves 4 as shareable starters, perfect for Valentine’s nibbles. Whip them up ahead, serve warm or chilled, and watch your date swoon over the bold Creole flavors. Pick a few to plate together for variety.

New Orleans BBQ Shrimp
Ingredients:

2 lbs large head-on shrimp, peeled and deveined
1 cup unsalted butter
1/4 cup Worcestershire sauce
4 cloves garlic, minced
2 tbsp Creole seasoning
Juice of 2 lemons
2 tbsp fresh parsley, chopped

Directions:

Preheat oven to 375°F.
Melt butter in a saucepan over low heat. Stir in Worcestershire, garlic, Creole seasoning, and lemon juice until combined.
Place shrimp in a single layer in a baking dish. Pour butter mixture over top.
Bake for 15-20 minutes, stirring halfway, until shrimp turn pink and curl.
Garnish with parsley. Serve with shells on for dipping.

Macros per serving: Protein 35g, Net Carbs 4g, Fat 48g, Calories 550

Oysters Rockefeller
Ingredients:

24 fresh oysters, shucked on the half shell
2 cups fresh spinach, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp fresh tarragon, chopped
Salt and pepper to taste

Directions:

Preheat broiler.
Sauté spinach and garlic in butter until wilted, about 3 minutes. Stir in cream, tarragon, salt, and pepper. Simmer 2 minutes.
Spoon mixture over each oyster. Top with Parmesan.
Broil 4-5 minutes until cheese bubbles and browns.
Serve hot with lemon wedges.

Macros per serving: Protein 20g, Net Carbs 5g, Fat 28g, Calories 320

Baked Oysters Mosca
Ingredients:

24 shucked oysters on the half shell
1/2 cup unsalted butter, softened
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
2 tbsp Italian seasoning
1 tbsp fresh lemon juice
Black pepper to taste

Directions:

Preheat oven to 450°F.
Mix butter, Parmesan, garlic, Italian seasoning, lemon juice, and pepper into a paste.
Dollop paste over each oyster.
Bake 8-10 minutes until golden and bubbly.
Let cool slightly before sharing.

Macros per serving: Protein 22g, Net Carbs 3g, Fat 32g, Calories 340

Angels on Horseback
Ingredients:

24 shucked oysters
12 slices bacon, cut in half
2 tbsp Creole mustard
1 tbsp olive oil
1 tsp garlic powder
Toothpicks for securing

Directions:

Preheat grill or broiler to medium-high.
Wrap each oyster in half-slice of bacon. Secure with toothpick.
Brush with oil mixed with mustard and garlic powder.
Grill or broil 5-7 minutes per side until bacon crisps.
Drain on paper towels. Serve warm.

Macros per serving: Protein 25g, Net Carbs 4g, Fat 35g, Calories 380

Shrimp Remoulade
Ingredients:

1 lb medium shrimp, boiled and peeled
1/2 cup mayonnaise
2 tbsp Creole mustard
1 tbsp horseradish
2 tsp paprika
2 tbsp green onions, chopped
1 tbsp lemon juice
Salt and cayenne to taste

Directions:

Boil shrimp 2-3 minutes until pink. Chill in ice bath.
Whisk mayo, mustard, horseradish, paprika, onions, lemon juice, salt, and cayenne.
Toss shrimp in sauce. Chill 30 minutes.
Serve in lettuce cups or with celery sticks.

Macros per serving: Protein 28g, Net Carbs 3g, Fat 30g, Calories 360

Crab Cakes with Remoulade Sauce
Ingredients:

1 lb lump crabmeat
1/2 cup crushed pork rinds
1 egg
2 tbsp mayo
1 tbsp Creole seasoning
2 tbsp avocado oil for frying
Remoulade: 1/2 cup mayo, 2 tbsp mustard, 1 tsp hot sauce

Directions:

Mix crab, pork rinds, egg, mayo, and seasoning. Form 8 patties.
Heat oil in skillet over medium. Fry patties 3-4 minutes per side until golden.
Whisk remoulade ingredients.
Serve cakes with sauce on side.

Macros per serving: Protein 30g, Net Carbs 4g, Fat 38g, Calories 420

Fried Green Tomatoes with Shrimp Remoulade
Ingredients:

4 green tomatoes, sliced 1/4-inch thick
1/2 cup almond flour
1/4 cup grated Parmesan
1 egg, beaten
1/2 lb shrimp, boiled
Remoulade as above (1/2 batch)
Avocado oil for frying

Directions:

Dredge tomato slices in egg, then almond flour-Parmesan mix.
Fry in hot oil 2-3 minutes per side until crisp. Drain.
Toss shrimp in remoulade.
Top each tomato with shrimp mixture. Serve hot.

Macros per serving: Protein 26g, Net Carbs 6g, Fat 32g, Calories 370

Crawfish Bread Lettuce Wraps
Ingredients:

1 lb crawfish tails, cooked
1/2 cup butter, softened
1/4 cup mayo
2 tbsp Creole seasoning
1 cup shredded lettuce
1/2 cup shredded Cheddar
4 large lettuce leaves

Directions:

Sauté crawfish in butter with seasoning 5 minutes. Cool slightly.
Mix in mayo and cheese.
Spoon into lettuce leaves. Wrap and secure.
Chill 15 minutes. Slice to share.

Macros per serving: Protein 27g, Net Carbs 5g, Fat 40g, Calories 410

Seared Foie Gras with Duck Confit
Ingredients:

8 oz foie gras, sliced into 4
8 oz duck confit, shredded
2 tbsp duck fat
1 tbsp balsamic vinegar
Salt and pepper

Directions:

Heat duck fat in skillet over high. Sear foie gras 1-2 minutes per side. Remove.
Warm confit in same pan. Deglaze with vinegar.
Top foie with confit. Season.
Serve immediately.

Macros per serving: Protein 29g, Net Carbs 2g, Fat 52g, Calories 530

Turtle Soup
Ingredients:

1 lb turtle meat, cubed
4 cups beef broth
1/2 cup heavy cream
2 tbsp xanthan gum
2 celery stalks, diced
1 green bell pepper, diced
2 tsp Creole seasoning
1/4 cup sherry

Directions:

Brown turtle in pot with seasoning. Add veggies, cook 5 minutes.
Pour in broth and sherry. Simmer 20 minutes.
Stir in cream and xanthan to thicken.
Ladle into bowls.

Macros per serving: Protein 32g, Net Carbs 6g, Fat 25g, Calories 350

Oyster Artichoke Bisque
Ingredients:

1 dozen oysters, shucked
1 can artichoke hearts, drained and chopped
2 cups heavy cream
1 cup chicken broth
2 cloves garlic, minced
2 tbsp butter
1 tsp thyme

Directions:

Sauté garlic and artichokes in butter 4 minutes.
Add broth, cream, and thyme. Simmer 10 minutes.
Stir in oysters. Cook until edges curl, 3 minutes.
Blend smooth if desired. Serve hot.

Macros per serving: Protein 24g, Net Carbs 5g, Fat 42g, Calories 440

Crab Meat Maison
Ingredients:

1 lb lump crabmeat
1/2 cup mayo
2 tbsp Dijon mustard
1 tbsp capers, chopped
2 tbsp parsley, chopped
1 tsp Worcestershire
Lettuce for serving

Directions:

Gently mix crab with mayo, mustard, capers, parsley, and Worcestershire.
Chill 1 hour for flavors to blend.
Serve mounded on lettuce.

Macros per serving: Protein 28g, Net Carbs 3g, Fat 34g, Calories 370

Crawfish Monteleone
Ingredients:

1 lb crawfish tails
1 cup heavy cream
1/2 cup grated Parmesan
2 tbsp butter
1 tsp Creole seasoning
1 clove garlic, minced

Directions:

Sauté garlic in butter 1 minute. Add crawfish and seasoning. Cook 3 minutes.
Pour in cream. Simmer until thickened, 5 minutes.
Stir in Parmesan.
Serve with spoons for dipping.

Macros per serving: Protein 30g, Net Carbs 4g, Fat 45g, Calories 480

Boudin Balls
Ingredients:

1 lb pork sausage
1/4 cup crushed pork rinds
1 egg
2 tbsp Creole seasoning
1/4 cup grated Parmesan
Avocado oil for frying

Directions:

Cook sausage until browned. Drain fat. Cool and mix with egg, seasoning, and Parmesan.
Form into 16 balls. Roll in pork rinds.
Fry in hot oil 3-4 minutes until crisp.
Drain and serve.

Macros per serving: Protein 26g, Net Carbs 3g, Fat 36g, Calories 390

Stuffed Mushrooms with Crabmeat
Ingredients:

24 large mushroom caps
8 oz crabmeat
1/2 cup grated Parmesan
1/4 cup heavy cream
2 tbsp green onions, chopped
1 tsp garlic powder
2 tbsp butter

Directions:

Preheat oven to 375°F. Remove stems from mushrooms.
Sauté onions in butter. Mix with crab, cream, Parmesan, and garlic powder.
Stuff caps. Place on baking sheet.
Bake 15 minutes until golden.

Macros per serving: Protein 25g, Net Carbs 4g, Fat 30g, Calories 340

20 Hearty Main Courses to Wow with Creole and Cajun Protein Power

Build the highlight of your Valentine’s menu around these 20 hearty mains. They load up on shrimp, crab, steak, and sausage for that protein punch, all while keeping carbs low with smart swaps like cauliflower rice and xanthan gum. Creole and Cajun spices bring the heat you expect from New Orleans. Each recipe serves 4 generously. Prep most in under 45 minutes. Pick your favorites or mix for a surf-and-turf spread that keeps the romance sizzling.

Crawfish Étouffée
Ingredients:

1.5 lbs crawfish tails
1/2 cup unsalted butter
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups seafood stock
1 cup heavy cream
1 tsp xanthan gum
2 tbsp Cajun seasoning
2 tbsp chopped parsley

Directions:

Melt butter in a large skillet over medium heat. Sauté onion, bell pepper, celery, and garlic for 5 minutes until soft.
Add crawfish tails and Cajun seasoning. Cook 3 minutes.
Stir in stock and heavy cream. Sprinkle xanthan gum and whisk to thicken.
Simmer 10 minutes. Garnish with parsley.
Serve over cauliflower rice.

Macros per serving: Protein 32g, Net Carbs 8g, Fat 40g, Calories 520

Shrimp Creole
Ingredients:

2 lbs large shrimp, peeled and deveined
1/4 cup avocado oil
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
28 oz diced tomatoes (no sugar added)
1 cup seafood stock
2 tbsp Cajun seasoning
1 tsp xanthan gum
2 tbsp fresh parsley

Directions:

Heat oil in a pot over medium. Sauté onion, bell pepper, celery, and garlic 5 minutes.
Add tomatoes, stock, and seasoning. Simmer 15 minutes.
Stir in xanthan gum to thicken. Add shrimp and cook 4 minutes until pink.
Garnish with parsley.
Spoon over cauliflower rice.

Macros per serving: Protein 38g, Net Carbs 7g, Fat 28g, Calories 450

Chicken and Sausage Gumbo
Ingredients:

1 lb boneless chicken thighs, cubed
1 lb andouille sausage, sliced
1/2 cup avocado oil
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
4 cups chicken stock
1 tsp xanthan gum
2 tbsp Cajun seasoning
2 tbsp filé powder

Directions:

Heat oil in a Dutch oven. Brown chicken and sausage 5 minutes. Remove.
Sauté veggies and garlic 4 minutes. Add back meats.
Pour in stock and seasoning. Simmer 20 minutes.
Whisk in xanthan gum and filé to thicken.
Serve hot over cauliflower rice.

Macros per serving: Protein 42g, Net Carbs 6g, Fat 45g, Calories 580

Seafood Gumbo
Ingredients:

1 lb shrimp, peeled
1 lb okra, sliced
1/2 lb crabmeat
1/2 cup avocado oil
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
4 cloves garlic, minced
4 cups seafood stock
1 tsp xanthan gum
2 tbsp Creole seasoning

Directions:

Heat oil and cook okra 10 minutes to reduce slime.
Add onion, bell pepper, celery, and garlic. Sauté 5 minutes.
Stir in stock and seasoning. Simmer 15 minutes.
Add shrimp and crab. Cook 5 minutes. Thicken with xanthan.
Ladle over cauliflower rice.

Macros per serving: Protein 40g, Net Carbs 9g, Fat 38g, Calories 510

Rack of Lamb with Mint Gremolata
Ingredients:

2 racks lamb (8 ribs total)
1/4 cup avocado oil
4 cloves garlic, minced
2 tbsp Creole seasoning
1/2 cup chopped mint
Zest of 2 lemons
1/4 cup chopped parsley
2 tbsp olive oil

Directions:

Rub lamb with oil, garlic, and seasoning. Let sit 30 minutes.
Preheat oven to 400°F. Sear lamb in hot skillet 3 minutes per side.
Roast 15-18 minutes for medium-rare. Rest 10 minutes.
Mix mint, lemon zest, parsley, and olive oil for gremolata.
Slice and top with gremolata.

Macros per serving: Protein 45g, Net Carbs 3g, Fat 52g, Calories 620

Redfish on the Half Shell
Ingredients:

4 redfish fillets, skin-on
1/2 cup unsalted butter, melted
Juice of 2 lemons
4 cloves garlic, minced
2 tbsp Cajun seasoning
2 tbsp chopped parsley

Directions:

Preheat grill to medium-high.
Mix butter, lemon juice, garlic, and seasoning.
Brush fillets with half the mixture. Grill skin-side down 8-10 minutes.
Flip and baste with rest. Cook 4 minutes more.
Garnish with parsley. Serve whole.

Macros per serving: Protein 36g, Net Carbs 4g, Fat 42g, Calories 490

Pecan Crusted Drum Fish
Ingredients:

4 drum fillets (6 oz each)
1 cup crushed pecans
1/2 cup almond flour
2 eggs, beaten
1/4 cup avocado oil
2 tbsp Cajun seasoning
1 tbsp lemon juice

Directions:

Mix pecans, almond flour, and seasoning.
Dip fillets in egg, then crust mixture.
Heat oil in skillet over medium-high. Fry 4 minutes per side until golden.
Drizzle with lemon juice.
Serve immediately.

Macros per serving: Protein 35g, Net Carbs 5g, Fat 48g, Calories 550

Grillades and Grits
Ingredients:

2 lbs beef top round, cubed
1/4 cup avocado oil
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
2 cups beef stock
1 tsp xanthan gum
4 cups cauliflower rice (for grits)
1/2 cup cheddar cheese
2 tbsp Cajun seasoning

Directions:

Brown beef in oil. Add veggies and seasoning. Cook 5 minutes.
Pour in stock. Simmer 30 minutes. Thicken with xanthan.
Boil cauliflower rice 5 minutes. Mash with cheese.
Serve grillades over cheesy grits.

Macros per serving: Protein 44g, Net Carbs 8g, Fat 35g, Calories 480

Filet Mignon with Marchand de Vin Sauce
Ingredients:

4 filet mignons (6 oz each)
2 tbsp avocado oil
1 cup beef stock
1/2 cup red wine (dry)
2 tbsp butter
1 shallot, minced
1 tsp thyme

Directions:

Sear steaks in hot oil 4 minutes per side for medium-rare. Rest.
In same pan, sauté shallot. Add wine and reduce by half.
Stir in stock and thyme. Simmer 10 minutes. Swirl in butter.
Spoon sauce over steaks.

Macros per serving: Protein 42g, Net Carbs 4g, Fat 38g, Calories 520

Crab Stuffed Drum with Beurre Blanc
Ingredients:

4 drum fillets
1 lb lump crabmeat
1/2 cup almond flour
1 egg
1/4 cup white wine
1/2 cup butter
1 shallot, minced
Juice of 1 lemon

Directions:

Mix crab, almond flour, and egg. Stuff into slits in fillets.
Bake at 375°F for 20 minutes.
Simmer shallot in wine until reduced. Whisk in butter and lemon off heat.
Drizzle over fish.

Macros per serving: Protein 40g, Net Carbs 5g, Fat 46g, Calories 560

Pork Osso Buco with Cheesy Grits
Ingredients:

4 pork shanks
1/4 cup avocado oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
2 cups chicken stock
1 tsp xanthan gum
4 cups cauliflower rice
1/2 cup gouda cheese
2 tbsp Creole seasoning

Directions:

Brown shanks in oil. Add veggies and seasoning.
Add stock. Simmer covered 1.5 hours. Thicken with xanthan.
Cook cauliflower rice with cheese.
Serve shanks over grits.

Macros per serving: Protein 48g, Net Carbs 9g, Fat 42g, Calories 590

Duck Confit with Dirty Rice
Ingredients:

4 duck legs
1/4 cup duck fat
2 cups cauliflower rice
1/2 lb andouille sausage, diced
1 onion, chopped
1 bell pepper, chopped
2 tsp Cajun seasoning

Directions:

Slow cook duck in fat at 300°F for 3 hours until tender. Crisp skin under broiler.
Sauté sausage, onion, and bell pepper. Add cauliflower rice and seasoning. Cook 5 minutes.
Shred duck and mix in.
Serve hot.

Macros per serving: Protein 44g, Net Carbs 7g, Fat 55g, Calories 610

Rabbit in Mustard Sauce
Ingredients:

2 lbs rabbit, cut into pieces
1/4 cup avocado oil
1 cup heavy cream
1/4 cup Dijon mustard
2 cloves garlic, minced
1 onion, sliced
1 tsp thyme

Directions:

Brown rabbit in oil. Remove.
Sauté onion and garlic. Add cream, mustard, and thyme. Simmer 5 minutes.
Return rabbit. Cook 20 minutes.
Serve with sauce spooned over.

Macros per serving: Protein 41g, Net Carbs 5g, Fat 39g, Calories 490

Crawfish Pie (Crustless)
Ingredients:

1.5 lbs crawfish tails
1/2 cup heavy cream
4 eggs
1 cup shredded cheddar
1 onion, chopped
1 bell pepper, chopped
2 tbsp Cajun seasoning
1 tsp xanthan gum

Directions:

Sauté onion, bell pepper, and crawfish 5 minutes.
Whisk eggs, cream, cheese, seasoning, and xanthan.
Mix in crawfish. Pour into greased pie dish.
Bake at 350°F for 30 minutes.

Macros per serving: Protein 35g, Net Carbs 6g, Fat 40g, Calories 470

Jambalaya
Ingredients:

1 lb chicken thighs, cubed
1/2 lb andouille sausage, sliced
1 lb shrimp
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
2 cups chicken stock
2 tsp Cajun seasoning
4 cups cauliflower rice

Directions:

Brown chicken and sausage. Add veggies. Cook 5 minutes.
Stir in stock and seasoning. Simmer 15 minutes.
Add shrimp last 4 minutes.
Fold in cauliflower rice. Heat through.

Macros per serving: Protein 46g, Net Carbs 8g, Fat 38g, Calories 530

Veal Chop Bayou Teche
Ingredients:

4 veal chops (8 oz each)
1/4 cup butter
1 cup heavy cream
1/2 cup shrimp stock
2 tbsp Creole mustard
2 cloves garlic, minced
1 tsp Cajun seasoning

Directions:

Sear chops in butter 5 minutes per side. Remove.
Sauté garlic. Add stock, cream, mustard, and seasoning. Simmer 10 minutes.
Return chops to coat.
Rest 5 minutes before serving.

Macros per serving: Protein 43g, Net Carbs 4g, Fat 44g, Calories 540

Trout Meunière Amandine
Ingredients:

4 trout fillets
1/2 cup almond slices
1/4 cup butter
1/4 cup avocado oil
Juice of 2 lemons
2 tbsp parsley, chopped
Salt and pepper

Directions:

Season fillets. Dredge in almond flour if desired.
Fry in oil and butter 3-4 minutes per side. Remove.
Toast almonds in pan drippings. Add lemon and parsley.
Pour over trout.

Macros per serving: Protein 37g, Net Carbs 3g, Fat 41g, Calories 500

Shrimp and Goat Cheese Crepes
Ingredients:

1 lb shrimp, peeled
8 oz goat cheese
4 eggs (for cheese wraps)
1 cup mozzarella, shredded
1/4 cup heavy cream
2 tbsp Cajun seasoning
2 tbsp butter

Directions:

Mix eggs and mozzarella. Microwave 1 minute. Form 4 wraps.
Sauté shrimp in butter with seasoning 3 minutes. Add cream and goat cheese. Melt together.
Fill wraps with mixture. Fold.
Bake at 350°F 10 minutes.

Macros per serving: Protein 36g, Net Carbs 5g, Fat 42g, Calories 510

Soft-Shell Crab Ponchartrain
Ingredients:

4 soft-shell crabs, cleaned
1/2 lb shrimp, chopped
1/2 cup butter
1 cup heavy cream
2 tbsp Creole seasoning
1/4 cup mushrooms, sliced
2 tbsp parsley

Directions:

Dredge crabs in almond flour. Fry in hot butter 3 minutes per side.
In same pan, cook shrimp and mushrooms 4 minutes.
Add cream and seasoning. Simmer to thicken.
Top crabs with sauce and parsley.

Macros per serving: Protein 34g, Net Carbs 6g, Fat 50g, Calories 560

Baked Stuffed Flounder
Ingredients:

4 flounder fillets
1/2 lb crabmeat
1/2 lb shrimp, chopped
1/2 cup almond flour
1/4 cup heavy cream
2 tbsp butter
1 tbsp Creole seasoning
1 lemon, sliced

Directions:

Mix crab, shrimp, almond flour, cream, and seasoning.
Stuff fillets. Place in baking dish with butter. Top with lemon.
Bake at 375°F 20 minutes.
Baste with pan juices before serving.

Macros per serving: Protein 39g, Net Carbs 4g, Fat 36g, Calories 480

7 Cozy Low-Carb Sides That Complement Your NOLA Feast Perfectly

Pair your protein-packed mains with these 7 cozy low-carb sides for a full New Orleans spread. They capture that homey Southern comfort, loaded with sausage, bacon, and greens for extra protein. Each serves 4 as a generous side, clocks in under 10g net carbs, and takes less than 30 minutes. Spoon them alongside gumbo or étouffée. Your table feels complete, and nobody misses the rice or potatoes.

Smothered Okra and Tomatoes
Ingredients:

1 lb fresh okra, sliced
4 medium tomatoes, chopped
1 onion, thinly sliced
2 cloves garlic, minced
1/2 lb andouille sausage, sliced
2 tbsp avocado oil
2 tsp Cajun seasoning
Salt and pepper to taste
2 tbsp chopped green onions

Directions:

Heat oil in a large skillet over medium heat. Brown sausage slices for 4 minutes. Remove and set aside.
In the same skillet, sauté onion, garlic, and okra for 10 minutes until okra softens.
Add tomatoes and Cajun seasoning. Simmer for 20 minutes, stirring often, until mixture thickens.
Stir sausage back in. Season with salt and pepper. Garnish with green onions.

Macros per serving: Protein 15g, Net Carbs 9g, Fat 20g, Calories 280

Zucchini Maque Choux
Ingredients:

4 medium zucchini, diced
2 tomatoes, chopped
1 bell pepper, diced
1 onion, chopped
4 slices bacon, chopped
2 tbsp butter
1 tsp Cajun seasoning
Salt and pepper to taste
1 tbsp fresh parsley, chopped

Directions:

Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon, leave fat.
Add butter, onion, bell pepper, and zucchini. Sauté 8 minutes until tender.
Stir in tomatoes and Cajun seasoning. Simmer 10 minutes to blend flavors.
Mix in bacon. Season with salt and pepper. Top with parsley.

Macros per serving: Protein 18g, Net Carbs 7g, Fat 22g, Calories 260

Garlic Mashed Cauliflower
Ingredients:

1 large head cauliflower, cut into florets
4 cloves garlic, minced
1/4 cup heavy cream
2 tbsp butter
1/4 cup grated Parmesan
Salt and pepper to taste
1 tbsp chopped chives

Directions:

Steam cauliflower florets for 10 minutes until soft. Drain well.
In a pot, melt butter over low heat. Sauté garlic 1 minute.
Add cauliflower, cream, and Parmesan. Mash until smooth.
Season with salt and pepper. Garnish with chives.

Macros per serving: Protein 20g, Net Carbs 6g, Fat 25g, Calories 290

Smashed Cauliflower with Green Onions
Ingredients:

1 large head cauliflower, roasted whole
4 green onions, sliced
1/4 cup sour cream
2 tbsp butter
1/2 cup shredded Cheddar
1 tsp garlic powder
Salt and pepper to taste

Directions:

Preheat oven to 425°F. Roast whole cauliflower 25 minutes until tender. Cool slightly.
Smash florets in a bowl with butter, sour cream, and garlic powder.
Stir in cheese and most green onions. Season to taste.
Top with remaining onions. Serve warm.

Macros per serving: Protein 22g, Net Carbs 5g, Fat 28g, Calories 310

Dirty Cauliflower Rice
Ingredients:

4 cups riced cauliflower
1/2 lb ground pork sausage
1 onion, diced
1 bell pepper, diced
2 celery stalks, diced
2 tsp Cajun seasoning
2 tbsp chicken broth
2 tbsp chopped parsley

Directions:

Brown sausage in a skillet over medium heat, 5 minutes. Drain excess fat.
Add onion, bell pepper, and celery. Cook 4 minutes.
Stir in cauliflower rice, seasoning, and broth. Cook 6 minutes until tender.
Garnish with parsley. Fluff before serving.

Macros per serving: Protein 25g, Net Carbs 8g, Fat 30g, Calories 340

Collard Greens with Tasso
Ingredients:

2 bunches collard greens, chopped
1/2 lb tasso ham, diced
4 cups chicken broth
1 onion, sliced
2 cloves garlic, minced
1 tbsp apple cider vinegar
1 tsp Cajun seasoning
Salt to taste

Directions:

Sauté tasso and onion in a pot over medium heat for 5 minutes.
Add garlic, greens, broth, and seasoning. Bring to a boil.
Reduce heat and simmer 20 minutes until greens soften.
Stir in vinegar. Adjust salt.

Macros per serving: Protein 24g, Net Carbs 7g, Fat 26g, Calories 320

Pork Rind Fried Okra
Ingredients:

1 lb okra, sliced
1 cup crushed pork rinds
1 egg, beaten
1/4 cup grated Parmesan
1 tsp Cajun seasoning
Avocado oil for frying
Salt to taste

Directions:

Mix pork rinds, Parmesan, and seasoning in a bowl.
Dip okra slices in egg, then coat in pork rind mixture.
Heat 1/2 inch oil in a skillet to 350°F. Fry okra 2-3 minutes per side until golden.
Drain on paper towels. Sprinkle with salt.

Macros per serving: Protein 19g, Net Carbs 6g, Fat 24g, Calories 300

8 Sugar-Free Desserts and 3 Classic Low-Carb Drinks for a Sweet Finish

End your New Orleans Valentine meal on a high note with these 8 sugar-free desserts and 3 low-carb drinks. They capture Crescent City icons like beignets and pralines, but swap sugar for erythritol and stevia. Almond flour adds a protein lift, while heavy cream and berries keep things rich and low-carb. Share warm treats or sip cocktails together. Each dessert serves 4. You’ll get that sweet rush without the crash.

8 Sugar-Free Desserts

Pick one or two to plate elegantly. Dust with powdered erythritol for sparkle. These pack 10-20g protein per serving to stay true to the feast.

Bananas Foster
Ingredients:

2 bananas, sliced (use ripe for natural sweetness)
1/4 cup unsalted butter
1/3 cup erythritol
1/4 cup rum extract or rum
1 tsp cinnamon
1 cup sugar-free vanilla ice cream (heavy cream base)
1/4 cup chopped pecans

Directions:

Melt butter in a skillet over medium heat. Stir in erythritol and cinnamon until dissolved.
Add banana slices. Cook 4-5 minutes until soft and caramelized.
Pour in rum and ignite carefully for flambé effect (or simmer).
Scoop ice cream into bowls. Spoon bananas over top and sprinkle pecans.

Macros per serving: Protein 5g, Net Carbs 10g, Fat 25g, Calories 320

White Chocolate Bread Pudding with Whiskey Sauce
Ingredients:

4 cups cubed almond flour bread (keto chaffles work)
1 cup sugar-free white chocolate chips
2 cups heavy cream
4 eggs
1/4 cup erythritol
1 tsp vanilla extract
Whiskey Sauce: 1/2 cup butter, 1/4 cup erythritol, 1/4 cup whiskey, 1 tbsp heavy cream

Directions:

Preheat oven to 350°F. Whisk eggs, cream, erythritol, and vanilla.
Toss bread cubes with white chocolate chips. Pour custard over. Soak 10 minutes.
Bake in greased dish 40 minutes until set.
Melt butter for sauce, stir in erythritol, whiskey, and cream. Simmer 5 minutes. Drizzle over warm pudding.

Macros per serving: Protein 15g, Net Carbs 5g, Fat 45g, Calories 520

Vanilla Bean Crème Brûlée
Ingredients:

2 cups heavy cream
1 vanilla bean, split (or 2 tsp extract)
5 egg yolks
1/3 cup erythritol (divided)
1/4 tsp stevia
4 tsp granulated erythritol for topping

Directions:

Heat cream and vanilla bean to simmer. Remove from heat.
Whisk yolks with half erythritol and stevia. Temper with hot cream.
Strain into 4 ramekins. Bake in water bath at 325°F for 30-35 minutes. Chill 4 hours.
Sprinkle erythritol on top. Torch until caramelized.

Macros per serving: Protein 12g, Net Carbs 3g, Fat 48g, Calories 480

Almond Flour Beignets
Ingredients:

1 cup almond flour
2 tbsp coconut flour
2 eggs
2 oz cream cheese
1 tsp baking powder
2 tbsp erythritol
Avocado oil for frying
Powdered erythritol for dusting

Directions:

Blend almond flour, coconut flour, eggs, cream cheese, baking powder, and erythritol into dough.
Heat 1 inch oil to 350°F. Drop tablespoon-sized balls. Fry 2-3 minutes per side until golden.
Drain on paper towels. Dust heavily with powdered erythritol.
Serve warm, maybe with whipped cream dip.

Macros per serving: Protein 14g, Net Carbs 4g, Fat 32g, Calories 380

Keto Doberge Cake
Ingredients:

Layers: 1 cup almond flour, 1/4 cup coconut flour, 6 eggs, 1/4 cup erythritol, 1 tsp baking powder
Custard: 1.5 cups heavy cream, 4 egg yolks, 1/4 cup erythritol, 1 tbsp butter
Frosting: 8 oz cream cheese, 1 cup heavy cream, 1/3 cup erythritol, 1 tsp vanilla

Directions:

Whip eggs and erythritol. Fold in flours and baking powder. Bake 4 thin layers at 350°F for 10 minutes each.
Cook custard: heat cream, temper yolks with erythritol, thicken over low heat. Cool. Layer between cakes.
Beat frosting ingredients. Frost top and sides. Chill 2 hours.

Macros per serving: Protein 18g, Net Carbs 6g, Fat 50g, Calories 550

Pecan Pralines
Ingredients:

2 cups pecans, chopped
1/2 cup pecan butter
1/3 cup erythritol
1/4 cup heavy cream
2 tbsp butter
1 tsp vanilla
Pinch sea salt

Directions:

Line baking sheet with parchment.
Boil cream, erythritol, butter, and salt to 240°F. Stir in pecan butter, vanilla, and nuts.
Drop spoonfuls onto sheet. Cool until firm.
Break into pieces for sharing.

Macros per serving: Protein 10g, Net Carbs 3g, Fat 40g, Calories 420

Chantilly Cake with Berries
Ingredients:

1 cup almond flour
4 eggs
1/4 cup erythritol
Filling: 2 cups heavy whipping cream, 1/3 cup erythritol, 1 tsp vanilla
2 cups mixed berries (strawberries, raspberries)

Directions:

Beat eggs and erythritol. Fold in almond flour. Bake in 8-inch pan at 350°F for 20 minutes. Cool.
Whip cream, erythritol, and vanilla to stiff peaks.
Slice cake horizontally. Layer with whipped cream and berries. Top generously.
Chill 30 minutes before slicing.

Macros per serving: Protein 16g, Net Carbs 5g, Fat 42g, Calories 460

Sweet Potato Pie (Low-Carb Pumpkin Blend)
Ingredients:

1/2 cup mashed sweet potato (steamed)
1 cup pumpkin puree
1 cup heavy cream
3 eggs
1/3 cup erythritol
1 tsp pumpkin pie spice
Crust: 1.5 cups almond flour, 1/4 cup butter, 2 tbsp erythritol

Directions:

Mix crust ingredients. Press into pie dish. Bake at 350°F 10 minutes.
Blend sweet potato, pumpkin, cream, eggs, erythritol, and spice. Pour into crust.
Bake 40 minutes until set. Cool completely.
Whip extra cream for topping if desired.

Macros per serving: Protein 12g, Net Carbs 7g, Fat 35g, Calories 390

3 Classic Low-Carb Drinks

Wind down with these New Orleans sippers. They use sugar swaps for zero regret. Make ahead or mix tableside. Each recipe makes 1 serving; scale up.

Sazerac
Ingredients:

2 oz rye whiskey
1 erythritol cube (or 1/4 tsp powder)
3 dashes Peychaud’s bitters
Absinthe for rinse
Lemon peel

Directions:

Rinse chilled glass with absinthe; discard excess.
Muddle erythritol and bitters in mixing glass.
Add whiskey and ice. Stir 30 seconds.
Strain into glass. Twist lemon peel over top.

Macros per serving: Protein 0g, Net Carbs 1g, Fat 0g, Calories 140

French 75
Ingredients:

1.5 oz gin
0.5 oz fresh lemon juice
0.5 oz sugar-free simple syrup (erythritol + water)
3 oz sparkling wine
Lemon twist

Directions:

Shake gin, lemon juice, and syrup with ice.
Strain into flute glass. Top with sparkling wine.
Garnish with lemon twist. Serve chilled.

Macros per serving: Protein 0g, Net Carbs 2g, Fat 0g, Calories 160

Café au Lait with Chicory
Ingredients:

1 cup hot chicory coffee (unsweetened)
1 cup steamed whole milk or heavy cream (foamed)
Dash cinnamon
Stevia drops to taste

Directions:

Brew strong chicory coffee.
Steam milk or cream until frothy.
Pour equal parts coffee and milk into mug.
Sweeten lightly. Dust with cinnamon.

Macros per serving: Protein 8g, Net Carbs 3g, Fat 20g, Calories 240

Enjoy!

These 50 high-protein low-carb New Orleans recipes pack romance, bold Cajun flavors, and real health perks into every bite. You get the Crescent City soul without carb worries or energy dips.

Build your Valentine’s menu with one appetizer like BBQ shrimp, a main such as crawfish étouffée, a side of dirty cauliflower rice, a dessert like pecan pralines, and a Sazerac to sip.

Fire up your kitchen for February 14, 2026. Cook these for your special someone, snap photos, and tag us on social.

Subscribe for more keto twists on classics. Drop your favorite recipe in the comments below.

Love thrives with good food that fuels the night.