The Best 50+ High-Protein\Low-Carb\Sugar Free New Orleans Wedding Recipes

Bring Big Easy flavor to the reception without the carb crash. These 50+ High-Protein\Low-Carb\Sugar Free New Orleans Wedding Recipes keep the brass-band spirit alive with bold Creole spice, smoky depth, and rich taste, but skip the sugar, grains, and heavy carb load. So guests can keep dancing under the lights, with steady energy and every serving coming in at under 5g net carbs.

High protein means fuller guests who stay satisfied without bloating. Picture tender meats, fresh seafood, and creamy cheeses fueling all-night fun. Low carbs deliver steady energy, so the party rolls on.

Sugar-free? Absolutely, with zero added sugars. I use keto-friendly picks like erythritol or monk fruit. No fake aftertaste, just pure NOLA magic.

These shine for keto folks, diabetics watching blood sugar, bariatric patients, or anyone on GLP-1 meds. I’ve been there myself. After my husband’s type 2 diabetes diagnosis, plus high blood pressure and cholesterol, we rebuilt our family favorites this way. Steadier numbers followed, and now weddings feel worry-free.

You’ll find appetizers like zesty shrimp remoulade cups. Mains cover jambalaya with cauliflower rice. Sides bring okra fries minus the fry guilt. Then desserts: think pecan pies or mini king cakes that wow without wrecking plans.

Portions scale for crowds, from cocktail hours to cake pulls. Prep stays simple because real life calls. Most mix in under 30 minutes.

Each recipe lists ingredients one per line with exact grams or cups. Step-by-step directions guide you clear. Macros break down protein, net carbs, and fats per serving.

Ready to bring that jazz to your table? Let’s kick off with appetizers that start the feast strong.

Protein-Packed Appetizers to Kick Off Your NOLA Wedding Reception

Appetizers kick off your New Orleans wedding reception with flair. They come bite-sized for easy sharing during cocktails. High protein curbs hunger fast, so guests stay energized without spoiling dinner. These 19 recipes scale to 48-100 bites each. They pack Creole spices and Gulf Coast flair. We amp protein with whey powder, extra eggs, seafood, and cheese. Almond flour and cauliflower replace carbs. Sugar stays at zero grams thanks to erythritol.

Flavor-Packed Starters

Kick things off with these fried and stuffed favorites. They nod to NOLA street food but fit keto rules perfectly.

Mini Beignets (48)
Ingredients:

• 2 cups blanched almond flour
• 1/4 cup unflavored whey protein powder
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• pinch sea salt
• 3 eggs
• 1/4 cup heavy cream
• 2 tbsp melted butter
• 1 tsp vanilla extract
• avocado oil for frying
• 1/4 cup powdered erythritol

Directions:

1. Mix all dry ingredients in bowl.
2. Whisk eggs, cream, butter, vanilla; stir into dry to form dough.
3. Heat 2 inches avocado oil to 350F.
4. Spoon or pipe 1-inch dough pieces into oil; fry 1-2 min per side until golden.
5. Drain on paper towels; dust with powdered erythritol.

Macros per 1: Protein 4g, Net Carbs 2g, Fat 7g, Calories 85, Sugar 0g

Creole Deviled Eggs (24 halves)
Ingredients:

• 12 large eggs
• 1/3 cup mayo
• 2 tbsp creole mustard
• 1 tsp creole seasoning
• 1 tbsp pickle relish (sugar-free)
• 1 tsp hot sauce
• 2 tbsp whey protein powder (mixed in filling)
• paprika for garnish

Directions:

1. Hard boil eggs, cool, halve lengthwise.
2. Scoop yolks into bowl.
3. Mash yolks with mayo, mustard, seasoning, relish, hot sauce, protein powder.
4. Pipe or spoon into whites.
5. Garnish with paprika.

Macros per half: Protein 6g, Net Carbs 1g, Fat 8g, Calories 95, Sugar 0g

Mini Muffulettas (36)
Ingredients:

• 2 cups almond flour
• 1 tsp baking powder
• pinch salt
• 2 eggs
• 2 tbsp olive oil
• 1/4 cup water
• 1/2 lb sliced ham
• 1/2 lb sliced salami
• 1/4 lb provolone
• 1 cup olive salad (giardiniera, olives, capers, olive oil, oregano)

Directions:

1. Mix almond flour, baking powder, salt; add eggs, oil, water for dough.
2. Form 1-inch balls, flatten slightly, bake 350F 12 min.
3. Cool, slice horizontally.
4. Layer meats, cheese, olive salad; secure with toothpick.

Macros per mini: Protein 10g, Net Carbs 3g, Fat 15g, Calories 180, Sugar 0g

Seafood Showstoppers

Gulf treasures shine here. Fresh shrimp and crab bring that briny kick guests crave.

Shrimp Canapés (48)
Ingredients:

• 1 lb cooked shrimp, chopped
• 8 oz cream cheese
• 2 tbsp mayo
• 1 tsp creole seasoning
• 1 tsp lemon juice
• 48 almond flour crackers or cucumber slices
• chopped green onions

Directions:

1. Mix shrimp, cream cheese, mayo, seasoning, lemon.
2. Chill 30 min.
3. Spoon onto crackers or cukes.
4. Top with onions.

Macros per 1: Protein 5g, Net Carbs 1g, Fat 6g, Calories 75, Sugar 0g

Bacon-Wrapped Shrimp (36)
Ingredients:

• 36 large shrimp, peeled
• 12 slices bacon, cut into thirds
• 2 tbsp avocado oil
• 1 tsp creole seasoning
• 1/4 cup sugar-free remoulade (mayo, mustard, pickles, paprika, cayenne)

Directions:

1. Season shrimp.
2. Wrap each with bacon piece, secure toothpick.
3. Brush oil, air fry or bake 400F 10-12 min.
4. Serve with remoulade.

Macros per 1: Protein 8g, Net Carbs 1g, Fat 9g, Calories 110, Sugar 0g

Oysters Rockefeller (24)
Ingredients:

• 24 oysters, shucked
• 4 cups spinach, chopped
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 2 tbsp butter
• 2 garlic cloves minced
• 1 tsp anise seed
• 1/4 cup whey protein in sauce

Directions:

1. Saute spinach, garlic, butter till wilted.
2. Add cream, parmesan, protein, anise; simmer.
3. Top oysters on shells.
4. Broil 5 min.

Macros per 1: Protein 7g, Net Carbs 2g, Fat 8g, Calories 100, Sugar 0g

Crawfish Ravigote (makes 2 cups, 48 bites on endive)
Ingredients:

• 1 lb crawfish tails
• 1/2 cup mayo
• 2 tbsp creole mustard
• 1 tbsp horseradish
• 2 green onions chopped
• 1 celery stalk diced
• 1 tsp creole seasoning
• endive leaves

Directions:

1. Chop crawfish.
2. Mix all except endive.
3. Chill.
4. Spoon into endive.

Macros per tbsp: Protein 6g, Net Carbs 1g, Fat 7g, Calories 85, Sugar 0g

Mini Crab Cakes (36)
Ingredients:

• 1 lb lump crabmeat
• 1 egg
• 1/4 cup almond flour
• 2 tbsp mayo
• 1 tsp creole seasoning
• 1 tsp mustard
• avocado oil
• sugar-free aioli

Directions:

1. Mix all except oil.
2. Form 1.5 inch patties.
3. Fry in oil 3 min per side.
4. Serve with aioli.

Macros per 1: Protein 7g, Net Carbs 1g, Fat 8g, Calories 100, Sugar 0g

Mini Po’boys (36 shrimp or beef)
Ingredients:

• 36 small cauli buns (almond flour dough)
• 1 lb shrimp or roast beef shredded
• 1/2 cup remoulade
• lettuce shreds
• tomato slices
• pickles

Directions:

1. Bake mini buns from almond flour/egg dough.
2. Toss protein in seasoning, warm.
3. Assemble stacks.

Macros per 1: Protein 9g, Net Carbs 3g, Fat 10g, Calories 130, Sugar 0g

Mini Crawfish Pies (24)
Ingredients:

• 1 lb crawfish
• 1 cup almond flour crust
• 1/2 cup cream cheese
• 1 egg
• creole seasoning

Directions:

1. Mix filling.
2. Line mini tins with crust.
3. Fill, bake 350F 18 min.

Macros per 1: Protein 8g, Net Carbs 2g, Fat 10g, Calories 120, Sugar 0g

Meaty Crowd-Pleasers

Bold sausages and wild game deliver smoky satisfaction. Protein levels soar here.

Spinach Bread (cut into 48 bites)
Ingredients:

• 2 cups almond flour
• 1/4 cup whey protein
• 10 oz frozen spinach thawed drained
• 4 eggs
• 1/2 cup parmesan
• 1/4 cup mozzarella
• 2 tbsp butter
• 1 tsp garlic powder

Directions:

1. Mix all into batter.
2. Bake in loaf pan 350F 40 min.
3. Cool, slice into bites.

Macros per bite: Protein 5g, Net Carbs 2g, Fat 8g, Calories 95, Sugar 0g

Boudin Balls (48)
Ingredients:

• 1 lb ground pork
• 1/2 lb chicken livers
• 1 cup cauli rice cooked
• 1 green onion
• 1 tsp creole seasoning
• 1 egg
• 1/2 cup almond flour for breading

Directions:

1. Cook pork, livers, cauli, onion, seasoning.
2. Cool, form balls with egg.
3. Roll in almond flour.
4. Fry 350F 2-3 min.

Macros per 1: Protein 6g, Net Carbs 2g, Fat 7g, Calories 90, Sugar 0g

Alligator Bites (36)
Ingredients:

• 1 lb alligator meat cubed
• 1 egg
• 1/2 cup almond flour
• 1 tsp creole seasoning
• 1 tsp garlic powder
• avocado oil

Directions:

1. Marinate meat in seasoning.
2. Dip egg then flour.
3. Fry 350F 2 min.
4. Drain.

Macros per 2 bites: Protein 15g, Net Carbs 2g, Fat 10g, Calories 160, Sugar 0g

Andouille Sausage Puffs (48)
Ingredients:

• 1 lb andouille diced
• 1 cup almond flour
• 1/2 cup cheddar shredded
• 2 eggs
• 1 tsp creole seasoning

Directions:

1. Mix all.
2. Drop spoonfuls on sheet.
3. Bake 375F 15 min.

Macros per 1: Protein 6g, Net Carbs 1g, Fat 9g, Calories 110, Sugar 0g

Mirliton Dressing Stuffed Mushrooms (36)
Ingredients:

• 36 mushroom caps
• 4 mirlitons (chayote) diced
• 1/2 lb sausage
• 1 egg
• 1/4 cup almond flour
• creole seasoning

Directions:

1. Cook mirliton, sausage.
2. Mix with egg, flour.
3. Stuff caps, bake 375F 20 min.

Macros per 1: Protein 5g, Net Carbs 2g, Fat 7g, Calories 90, Sugar 0g

Rumaki (36)
Ingredients:

• 12 chicken livers halved
• 12 bacon slices quartered
• 1/4 cup soy sauce (low carb)
• 1 tsp garlic
• toothpick

Directions:

1. Marinate livers.
2. Wrap bacon, secure.
3. Bake 400F 15 min.

Macros per 1: Protein 7g, Net Carbs 1g, Fat 8g, Calories 100, Sugar 0g

Petit Drumsticks (36 pieces)
Ingredients:

• 36 chicken drumettes
• 1/4 cup avocado oil
• 4 garlic cloves minced
• 2 tsp creole seasoning
• 1 tsp thyme

Directions:

1. Toss all.
2. Bake 400F 25 min, flip halfway.

Macros per 1: Protein 12g, Net Carbs 1g, Fat 10g, Calories 150, Sugar 0g

NOLA-Inspired Treat Bites

End on a sweet note with these pecan gems. They tease dessert without carbs.

Turtle Praline Tarts (24 minis)
Ingredients:

• Crust: 1 cup almond flour, 2 tbsp cocoa, 2 tbsp butter, erythritol
• Filling: 8 oz cream cheese, 1/4 cup whey protein, 1/4 cup chopped pecans, 2 tbsp sugar-free chocolate chips, 1/4 cup allulose caramel sauce

Directions:

1. Mix crust, press into mini muffin tins, bake 10 min 325F.
2. Beat filling, add nuts/chips.
3. Fill crusts, chill.

Macros per 1: Protein 5g, Net Carbs 3g, Fat 12g, Calories 140, Sugar 0g

Mini Pecan Pies (24)
Ingredients:

• 1 cup almond flour crust
• 4 eggs
• 1/2 cup allulose
• 1/4 cup butter
• 1 cup pecans chopped
• 1 tsp vanilla

Directions:

1. Make mini crusts, prebake.
2. Whisk filling, pour in.
3. Bake 350F 20 min.

Macros per 1: Protein 4g, Net Carbs 3g, Fat 15g, Calories 160, Sugar 0g

Flavorful Main Dishes and Stations for Your Seafood-Loving Crowd

Main dishes anchor your New Orleans wedding reception. Guests flock to stations where they build plates with Gulf shrimp, hearty gumbo, or blackened fish. These 16 recipes scale for 50-100 people, so platters stay full. High protein from seafood and meats delivers satiety without crashes. We swap rice for cauliflower and beans for black soybeans. Creole spices shine, but net carbs stay under 7g per serving. Set up chafing dishes or live carving for that interactive buzz.

Shrimp and Grits Stations

Start with creamy comfort. Shrimp tops cauliflower grits for a crowd favorite. Guests spoon generous portions.

Gulf Shrimp and Grits (50 servings)
Ingredients:

• 5 lb shrimp, peeled and deveined
• 2 lb andouille sausage, sliced
• 4 cups cauliflower grits (cauliflower riced, cooked with 1 cup heavy cream, 1 cup shredded cheddar)
• 1 cup butter
• 1 cup chicken broth
• 2 tbsp creole seasoning

Directions:

1. Brown andouille in large pot over medium heat.
2. Add shrimp and creole seasoning; cook until pink, about 5 minutes.
3. Stir in butter and broth; simmer 10 minutes.
4. Meanwhile, rice cauliflower, boil with cream and cheese until thick.
5. Serve shrimp mixture over grits.

Macros per serving: Protein 30g, Net Carbs 5g, Fat 25g, Calories 400, Sugar 0g

Shrimp Creole (50 servings)
Ingredients:

• 5 lb shrimp
• 4 cups holy trinity (chopped celery, bell pepper, onion)
• 2 cups no-sugar tomato sauce
• 2 tbsp creole seasoning
• 1/2 cup butter

Directions:

1. Saute holy trinity in butter until soft.
2. Add tomato sauce and seasoning; simmer 10 minutes.
3. Stir in shrimp; cook until done, 5 minutes.
4. Serve hot from chafing dishes.

Macros per serving: Protein 28g, Net Carbs 6g, Fat 12g, Calories 250, Sugar 0g

Gumbo and Étouffée Pots

Steaming pots draw lines. These stews simmer with roux made from almond flour. Filé powder thickens without guilt.

Chicken and Andouille Gumbo (50 servings)
Ingredients:

• 5 lb chicken thighs, boneless
• 3 lb andouille sausage, sliced
• 10 cups low-carb chicken broth
• 2 cups holy trinity (chopped celery, bell pepper, onion)
• 1/2 cup almond flour (for roux)
• 1/2 cup butter (for roux)
• 2 tsp filé powder
• 1 tsp cayenne

Directions:

1. Brown chicken and andouille in pot.
2. In skillet, make roux: melt butter, whisk in almond flour until dark.
3. Add roux to pot with holy trinity, broth, and cayenne; simmer 1 hour.
4. Stir in filé powder before serving.

Macros per cup: Protein 25g, Net Carbs 4g, Fat 20g, Calories 350, Sugar 0g

Seafood Gumbo (50 servings)
Ingredients:

• 5 lb mixed crab, shrimp, oysters
• 10 cups low-carb chicken broth
• 2 cups holy trinity
• 1/2 cup almond flour roux
• 1/2 cup butter
• filé powder, cayenne

Directions:

1. Make roux as above.
2. Saute holy trinity, add broth and roux; simmer 30 minutes.
3. Add seafood last 10 minutes.
4. Finish with filé.

Macros per cup: Protein 28g, Net Carbs 4g, Fat 22g, Calories 370, Sugar 0g

Crawfish Étouffée (50 servings)
Ingredients:

• 5 lb crawfish tails
• 2 cups holy trinity
• 1/2 cup almond flour
• 1 stick butter
• 2 cups chicken broth
• 2 tbsp creole seasoning

Directions:

1. Make roux with butter and almond flour.
2. Add holy trinity; cook until soft.
3. Stir in crawfish, broth, and seasoning; simmer 20 minutes.

Macros per serving: Protein 26g, Net Carbs 5g, Fat 18g, Calories 320, Sugar 0g

Jambalaya Bowls

Spoon over cauliflower rice. Meat or seafood versions keep lines moving.

Jambalaya Chicken and Sausage (50 servings)
Ingredients:

• 4 lb chicken thighs, cubed
• 3 lb andouille sausage, sliced
• 10 cups cauliflower rice
• 4 cups holy trinity
• 2 cups chicken broth
• 1 cup diced no-sugar tomatoes

Directions:

1. Brown chicken and sausage.
2. Add holy trinity and tomatoes; cook 10 minutes.
3. Stir in cauliflower rice and broth; simmer 20 minutes.

Macros per serving: Protein 32g, Net Carbs 6g, Fat 25g, Calories 380, Sugar 0g

Jambalaya Seafood (50 servings)
Ingredients:

• 5 lb mixed shrimp, crab, crawfish
• 10 cups cauliflower rice
• 4 cups holy trinity
• 2 cups chicken broth
• 1 cup diced no-sugar tomatoes
• creole seasoning

Directions:

1. Saute holy trinity.
2. Add broth, tomatoes, and seafood; simmer 10 minutes.
3. Mix in cauliflower rice; heat through.

Macros per serving: Protein 30g, Net Carbs 5g, Fat 22g, Calories 360, Sugar 0g

Blackened Fish and Grillades

Fire up cast iron for drama. Fish sears fast; beef braises tender.

Blackened Redfish (50 fillets)
Ingredients:

• 10 lb redfish fillets
• 1/2 cup blackening spice
• 1 cup melted butter

Directions:

1. Coat fillets in spice.
2. Heat cast iron screaming hot; add butter.
3. Sear 3 minutes per side.
4. Keep warm in chafing dish.

Macros per fillet: Protein 35g, Net Carbs 1g, Fat 15g, Calories 280, Sugar 0g

Catfish Pecan Meunière (50 servings)
Ingredients:

• 10 lb catfish fillets
• 2 cups almond flour
• 1 cup crushed pecans
• 2 sticks butter
• 1/4 cup lemon juice

Directions:

1. Dredge catfish in almond flour.
2. Fry in half the butter until golden.
3. Top with pecans, remaining butter, and lemon.

Macros per serving: Protein 30g, Net Carbs 3g, Fat 28g, Calories 420, Sugar 0g

Grillades and Grits (50 servings)
Ingredients:

• 10 lb beef shank, cubed
• 4 cups holy trinity
• 4 cups cauliflower grits
• 4 cups beef broth
• creole seasoning

Directions:

1. Brown beef; add holy trinity and seasoning.
2. Pour in broth; braise low 2 hours until tender.
3. Serve over prepared cauliflower grits.

Macros per serving: Protein 40g, Net Carbs 5g, Fat 20g, Calories 380, Sugar 0g

Meaty and Bean Sides

Balance with pork and slow-cooked beef. Black soybeans mimic red beans perfectly.

Red Beans and Cauli Rice (50 servings)
Ingredients:

• 5 cans black soybeans, drained
• 2 lb andouille sausage, sliced
• 2 cups holy trinity
• 4 cups cauliflower rice
• 2 tbsp creole seasoning

Directions:

1. Brown sausage with holy trinity.
2. Add soybeans and seasoning; simmer 20 minutes.
3. Serve over cauliflower rice.

Macros per serving: Protein 25g, Net Carbs 7g, Fat 20g, Calories 340, Sugar 0g

Cajun-Smothered Pork Medallions (50 servings)
Ingredients:

• 10 lb pork loin, sliced into medallions
• 4 cups holy trinity
• 2 cups chicken broth
• 2 tbsp creole seasoning

Directions:

1. Sear pork medallions quickly.
2. Add holy trinity; cook until soft.
3. Pour in broth; smother 15 minutes.

Macros per serving: Protein 35g, Net Carbs 3g, Fat 15g, Calories 290, Sugar 0g

Roast Beef Debris (50 servings)
Ingredients:

• 10 lb chuck roast
• 4 cups holy trinity
• 4 cups beef broth
• creole seasoning

Directions:

1. Season roast; sear.
2. Add holy trinity and broth.
3. Slow cook 4-6 hours; shred meat.

Macros per serving: Protein 30g, Net Carbs 4g, Fat 20g, Calories 340, Sugar 0g

Crab, Oyster, and Crawfish Gems

Finish with elegant scoops or pies. These pack luxury protein.

Crabmeat Imperial (50 scoops)
Ingredients:

• 10 lb lump crabmeat
• 4 cups mayonnaise
• 2 cups grated parmesan
• 2 tbsp creole seasoning

Directions:

1. Mix all ingredients gently.
2. Spoon into shells or ramekins.
3. Bake at 375F for 15 minutes.

Macros per scoop: Protein 25g, Net Carbs 2g, Fat 30g, Calories 400, Sugar 0g

Oyster Pie (50 slices)
Ingredients:

• 5 dozen oysters, shucked
• almond flour crust (top and bottom)
• 2 cups heavy cream
• 2 cups chopped celery and onion

Directions:

1. Simmer oysters with celery, onion, and cream.
2. Pour into crust-lined pie dishes.
3. Top with crust; bake 375F 30 minutes.

Macros per slice: Protein 20g, Net Carbs 4g, Fat 25g, Calories 350, Sugar 0g

Crawfish Ravioli (100 pieces)
Ingredients:

• 2 lb crawfish tails, chopped
• almond flour pasta dough (2 cups almond flour, 4 eggs, 1 tsp xanthan gum)
• 2 cups ricotta cheese
• creole seasoning

Directions:

1. Mix dough; roll thin.
2. Fill with crawfish-ricotta mix.
3. Seal and boil 3 minutes.

Macros per 2: Protein 12g, Net Carbs 3g, Fat 10g, Calories 160, Sugar 0g

Bite-Sized Desserts That Deliver NOLA Indulgence Carb-Free

Desserts cap off your New Orleans wedding with sweet nostalgia. Guests grab these tiny treats during dances or cake pulls. High protein from nuts, cheese, eggs, and whey powder keeps energy steady. We hit under 5g net carbs per bite. Sugar-free sweeteners like allulose and erythritol mimic pralines perfectly. These 15 recipes make 24-50 pieces each. They nod to Mardi Gras kings and ban Foster flames. Prep stays quick, so you focus on the party.

Pecan Powerhouses

Pecans rule NOLA sweets. These cluster bold flavors in protein-boosted bites. Guests love the crunch.

Classic Pecan Pralines (36)
Ingredients:

• 2 cups pecans, chopped
• 1/2 cup allulose
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp unflavored whey protein powder

Directions:

1. Toast pecans in dry skillet over medium heat for 3 minutes.
2. Boil cream, butter, and allulose to 250F.
3. Stir in nuts, protein powder, and vanilla.
4. Drop spoonfuls onto parchment; cool until firm.

Macros per 1: Protein 3g, Net Carbs 2g, Fat 12g, Calories 130, Sugar 0g

Boozy Bourbon-Pecan Tassies (24)
Ingredients:

• 1 cup almond flour
• 2 tbsp butter, melted
• 1 tbsp erythritol
• 4 eggs
• 1/2 cup allulose
• 1/4 cup sugar-free bourbon
• 1 cup pecans, chopped

Directions:

1. Mix almond flour, butter, and erythritol; press into mini muffin tins. Bake 325F for 10 minutes.
2. Whisk eggs, allulose, bourbon; stir in pecans.
3. Fill crusts; bake 20 minutes more.
4. Cool before popping out.

Macros per 1: Protein 5g, Net Carbs 3g, Fat 14g, Calories 150, Sugar 0g

Mini Pecan Pies (24)
Ingredients:

• 1 cup almond flour
• 2 tbsp butter
• 1 tbsp erythritol
• 4 eggs
• 1/2 cup allulose
• 1/4 cup butter, melted
• 1 cup pecans, chopped
• 1 tsp vanilla

Directions:

1. Blend crust ingredients; press into mini tins. Prebake 350F for 8 minutes.
2. Whisk filling; pour over crusts.
3. Bake 20 minutes until set.
4. Chill to firm up.

Macros per 1: Protein 4g, Net Carbs 3g, Fat 15g, Calories 160, Sugar 0g

King Cake and Beignet Bites

Twist Mardi Gras icons small. Cinnamon swirls meet protein doughs. No yeast fuss.

Mini King Cakes (24)
Ingredients:

• 2 cups almond flour
• 1/4 cup whey protein powder
• 2 eggs
• 1/4 cup erythritol
• 2 tsp cinnamon
• 4 oz cream cheese
• 2 tbsp heavy cream
• colored erythritol sprinkles

Directions:

1. Mix dough with almond flour, protein, eggs, half erythritol, cinnamon.
2. Shape mini rings; bake 350F for 15 minutes.
3. Beat cream cheese, cream, remaining erythritol for icing.
4. Drizzle and sprinkle.

Macros per 1: Protein 6g, Net Carbs 4g, Fat 12g, Calories 140, Sugar 0g

Biscuit Beignets (48)
Ingredients:

• 2 cups almond flour
• 1/4 cup whey protein powder
• 2 tbsp coconut flour
• 3 eggs
• 1/4 cup heavy cream
• avocado oil for frying
• 1/4 cup powdered erythritol

Directions:

1. Combine dry ingredients.
2. Stir in eggs and cream for dough.
3. Fry 1-inch squares in hot oil 1-2 minutes per side.
4. Dust with erythritol.

Macros per 1: Protein 4g, Net Carbs 2g, Fat 8g, Calories 100, Sugar 0g

Fruity Foster and Citrus Twists

Flame up faux bananas. Citrus cuts rich. Shooters add fun layers.

Bananas Foster Shooters (50)
Ingredients:

• 10 yellow squash, sliced thin (banana sub)
• 1 cup butter
• 1 cup allulose
• 1/2 cup rum extract
• 2 cups heavy cream, whipped
• 2 tbsp whey protein in cream

Directions:

1. Caramelize squash in butter and allulose 10 minutes.
2. Stir in rum extract; flame if safe.
3. Layer in shot glasses with protein-whipped cream.
4. Chill briefly.

Macros per shot: Protein 2g, Net Carbs 4g, Fat 10g, Calories 120, Sugar 0g

Meyer Lemon Mini Tarts (24)
Ingredients:

• 1 cup almond flour crust
• 4 eggs
• 1/2 cup lemon juice
• 1/2 cup allulose
• 1/4 cup butter
• 2 tbsp whey protein

Directions:

1. Press crust into tins; bake 325F 10 minutes.
2. Cook curd with eggs, juice, allulose, butter, protein until thick.
3. Fill crusts; chill 1 hour.

Macros per 1: Protein 4g, Net Carbs 3g, Fat 12g, Calories 140, Sugar 0g

Louisiana Strawberry & Buttermilk Tarts (24)
Ingredients:

• 1 cup almond flour crust
• 2 cups strawberries, sliced
• 1 cup heavy cream
• 2 eggs
• 1/4 cup allulose
• 1 tbsp whey protein

Directions:

1. Bake crusts 10 minutes.
2. Whisk cream, eggs, allulose, protein; cook to custard.
3. Top with strawberries; chill.

Macros per 1: Protein 5g, Net Carbs 4g, Fat 11g, Calories 130, Sugar 0g

Chocolate and Creamy Closers

Dark cocoa meets cream. Balls roll easy for last grabs.

Old Fashioned Brownies (48 minis)
Ingredients:

• 2 cups almond flour
• 1 cup cocoa powder
• 1/2 cup whey protein
• 4 eggs
• 1 cup allulose
• 1/2 cup butter
• sugar-free bourbon cherries

Directions:

1. Mix all except cherries.
2. Pour into mini tins; top each with cherry half.
3. Bake 350F 20 minutes.
4. Cool completely.

Macros per 1: Protein 5g, Net Carbs 3g, Fat 10g, Calories 120, Sugar 0g

Chocolate Ganache Mini Tarts (24)
Ingredients:

• 1 cup almond flour, 2 tbsp cocoa crust
• 1 cup sugar-free chocolate chips
• 1/2 cup heavy cream
• 2 tbsp whey protein

Directions:

1. Bake chocolate crusts 10 minutes.
2. Heat cream; melt in chips and protein.
3. Pour into crusts; chill firm.

Macros per 1: Protein 4g, Net Carbs 3g, Fat 15g, Calories 160, Sugar 0g

Praline-Cream Cheese King Cake Bites (36)
Ingredients:

• 1.5 cups almond flour
• 8 oz cream cheese
• 1/4 cup pecans, chopped
• 1/4 cup erythritol
• 2 eggs
• 1 tsp cinnamon

Directions:

1. Blend dough; form mini cakes.
2. Bake 350F 15 minutes.
3. Frost with cream cheese, pecans, erythritol.

Macros per 1: Protein 5g, Net Carbs 3g, Fat 12g, Calories 140, Sugar 0g

Coffee Panna Cotta (24 shooters)
Ingredients:

• 2 cups heavy cream
• 2 tbsp gelatin
• 1/4 cup espresso powder
• 1/4 cup allulose
• 2 tbsp whey protein

Directions:

1. Heat cream with allulose, espresso, protein.
2. Stir in gelatin; pour into shooters.
3. Chill 2 hours.

Macros per 1: Protein 4g, Net Carbs 2g, Fat 10g, Calories 120, Sugar 0g

Creamy Bourbon Balls (36)
Ingredients:

• 1 cup pecans, ground
• 8 oz cream cheese
• 1/4 cup erythritol
• 2 tbsp cocoa
• 1 tbsp sugar-free bourbon
• 2 tbsp whey protein
• chopped pecans for rolling

Directions:

1. Mix all except rolling pecans.
2. Chill 30 minutes; form balls.
3. Roll in nuts; refrigerate.

Macros per 1: Protein 4g, Net Carbs 2g, Fat 12g, Calories 130, Sugar 0g

Elegant Sugar-Free Wedding Cakes Layered with Southern Charm

Wedding cakes demand drama in New Orleans. Guests watch the first slice with cheers. These sugar-free showstoppers use almond flour layers boosted with whey protein for high-protein slices at 10-15g each. Net carbs stay low at 5-7g. Stack tiers high for photos, then serve generous wedges to 12+ guests. Display on brass-accented pedestals amid magnolias and lace. Add fresh berries or nuts for that Southern touch. Chills hold shape without melting in humid air. Slice ahead, keep covered till the moment arrives.

Citrus Burst Layers

Bright lemons cut through richness. Zest wakes up every bite. These stack tall for tiered displays.

Lemon Chantilly Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 6 eggs
• 1 cup allulose
• 1/2 cup butter, melted
• zest and juice of 4 lemons
• 2 cups heavy cream
• 1/2 cup mascarpone
• 1/4 cup erythritol
• 2 tsp vanilla extract

Directions:

1. Mix almond flour, whey, eggs, allulose, butter, half the zest and juice for batter.
2. Divide into 3 round pans; bake 350F for 25 minutes. Cool.
3. Whip cream, mascarpone, erythritol, vanilla, remaining zest and juice.
4. Stack layers with chantilly between and on top. Chill 2 hours.

Macros per slice: Protein 10g, Net Carbs 5g, Fat 30g, Calories 400, Sugar 0g

Lemon Layer Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 6 eggs
• 1 cup allulose
• 1/2 cup butter
• zest of 6 lemons
• 1 cup lemon juice
• 1/4 cup gelatin

Directions:

1. Blend dry with eggs, butter, zest for batter. Bake 3 layers 350F 25 minutes.
2. Simmer juice, allulose, gelatin for curd; cool.
3. Layer cakes with curd filling. Frost with whipped cream.
4. Set in fridge overnight.

Macros per slice: Protein 11g, Net Carbs 5g, Fat 32g, Calories 410, Sugar 0g

Nutty Southern Staples

Pecans add crunch and tradition. Buttery notes shine through. Perfect for carving tableside.

Butter Pecan Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 2 cups pecans, chopped
• 6 eggs
• 1 cup allulose
• 1/2 cup browned butter
• 1 tsp maple extract
• 2 cups cream cheese frosting (cream cheese, erythritol, butter)

Directions:

1. Toast pecans; mix into batter with flour, whey, eggs, allulose, butter, extract.
2. Bake 3 layers 350F 28 minutes. Cool fully.
3. Frost between layers and outside.
4. Garnish with whole pecans.

Macros per slice: Protein 12g, Net Carbs 6g, Fat 35g, Calories 430, Sugar 0g

Hummingbird Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 2 cups zucchini, shredded
• 1 cup pecans, chopped
• 6 eggs
• 1 cup allulose
• 1 tsp banana extract
• 1/2 cup crushed pineapple (drained, no sugar)
• cream cheese frosting

Directions:

1. Combine all batter ingredients.
2. Bake 3 layers 350F 25 minutes.
3. Frost generously. Press pecans on sides.
4. Chill to firm.

Macros per slice: Protein 12g, Net Carbs 6g, Fat 34g, Calories 420, Sugar 0g

Chocolate Decadence Towers

Doberge rules here. Thin layers soak up custard. Guests rave over the density.

Triple Chocolate Doberge (12 servings)
Ingredients:

• 6 cups almond flour (for 6 thin layers)
• 3/4 cup whey protein powder
• 1 cup cocoa powder
• 9 eggs
• 1.5 cups allulose
• 3/4 cup butter
• Chocolate custard: 3 cups heavy cream, 1 cup cocoa, 1/2 cup allulose, 1/4 cup gelatin

Directions:

1. Mix batter thin; bake 6 layers 350F 12 minutes each.
2. Heat cream, whisk in cocoa, allulose, gelatin for custard; cool.
3. Stack with custard between layers. Frost top and sides.
4. Refrigerate 4 hours.

Macros per slice: Protein 12g, Net Carbs 6g, Fat 35g, Calories 450, Sugar 0g

Caramel-Topped Doberge (12 servings)
Ingredients:

• Same as above, plus 1 cup allulose caramel (allulose, butter, cream)
• Extra pecans for top

Directions:

1. Bake layers as above.
2. Fill with chocolate custard.
3. Pour warm caramel over frosted top; add pecans.
4. Slice after setting.

Macros per slice: Protein 13g, Net Carbs 7g, Fat 36g, Calories 460, Sugar 0g

White Chocolate Dome Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 6 eggs
• 1 cup allulose
• 12 oz sugar-free white chocolate
• 2 cups heavy cream
• gelatin for mousse

Directions:

1. Bake 3 base layers.
2. Melt white chocolate into whipped cream with gelatin for mousse.
3. Dome mousse over stacked layers in bowl mold.
4. Unmold and glaze.

Macros per slice: Protein 11g, Net Carbs 5g, Fat 38g, Calories 440, Sugar 0g

Fruity and Creamy Finishes

Berries peek through. Hazelnuts add elegance. End with these crowd magnets.

Creole Carrot Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 1 cup shredded zucchini and carrot
• 1 cup pecans
• 6 eggs
• 1 cup allulose
• cream cheese frosting

Directions:

1. Mix batter with shreds and nuts.
2. Bake 3 layers 350F 26 minutes.
3. Frost thick. Decorate with nut curls.

Macros per slice: Protein 12g, Net Carbs 6g, Fat 33g, Calories 415, Sugar 0g

Orange Hazelnut Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 1.5 cups hazelnuts, ground
• zest of 4 oranges
• 6 eggs
• 1 cup allulose
• orange curd filling

Directions:

1. Blend batter with nuts and zest. Bake layers.
2. Fill with curd. Frost white.

Macros per slice: Protein 13g, Net Carbs 6g, Fat 36g, Calories 435, Sugar 0g

Strawberry Shortcake Cake (12 servings)
Ingredients:

• 3 cups almond flour
• 1/2 cup whey protein powder
• 6 eggs
• 1 cup allulose
• 1 cup sliced strawberries
• 2 cups whipped cream

Directions:

1. Bake soft layers.
2. Layer with strawberries and cream.
3. Top with more berries.

Macros per slice: Protein 10g, Net Carbs 7g, Fat 30g, Calories 400, Sugar 0g

Warm Creamy Desserts to Comfort Guests After the Vows

Guests linger after vows and first dances. They crave warm creamy desserts from late-night stations. These 10 recipes serve 50 each. Servers dish them hot from chafing pans or ovens. Almond flour keto bread soaks up high-protein custards boosted with whey powder. Allulose and erythritol keep sugar at zero. Net carbs hover under 5g per serving. Protein hits 8g or more. Folks stay satisfied through the jazz.

Bread Pudding Classics

Cube almond flour bread ahead. Custards bake soft and steamy. Guests spoon seconds.

White Chocolate Bread Pudding (50 servings)
Ingredients:

• 10 cups keto bread (almond flour baked cubes)
• 4 cups heavy cream
• 8 eggs
• 1 cup allulose
• 2 cups sugar-free white choc chips
• 1/4 cup whey protein

Directions:

1. Cube bread.
2. Whisk custard, soak bread.
3. Bake 350F 45 min.

Macros per serving: Protein 8g, Net Carbs 4g, Fat 20g, Calories 280, Sugar 0g

Bread Pudding Soufflé (50 servings)
Ingredients:

• 10 cups keto bread cubes
• 4 cups heavy cream
• 8 eggs
• 1 cup erythritol
• 1/4 cup whey protein
• 1/4 cup sugar-free whiskey sauce (erythritol, butter, cream)

Directions:

1. Soak bread in whisked eggs, cream, erythritol, protein.
2. Pour into dishes; bake 350F 40 min until puffed.
3. Drizzle warm whiskey sauce.

Macros per serving: Protein 9g, Net Carbs 4g, Fat 22g, Calories 290, Sugar 0g

Cheesecake and Cobbler Comforts

Bake or no-bake options warm fast. Fruits sub low-carb picks like zucchini or squash.

Bananas Foster Cheesecake (50 servings)
Ingredients:

• 8 cups almond flour crust crumbs
• 5 lb cream cheese
• 10 eggs
• 2 cups allulose
• 1/2 cup whey protein
• 10 yellow squash slices (banana sub), rum extract

Directions:

1. Press crust into pans.
2. Beat cheese, eggs, allulose, protein; swirl in caramelized squash.
3. Bake 325F 50 min; chill then rewarm slices.

Macros per serving: Protein 10g, Net Carbs 4g, Fat 25g, Calories 320, Sugar 0g

Praline Peach Cobbler (50 servings)
Ingredients:

• 10 cups almond flour biscuit topping
• 10 cups zucchini or low-carb peaches
• 2 cups pecans chopped
• 4 cups heavy cream custard
• 1/4 cup whey protein
• 1 cup allulose

Directions:

1. Simmer zucchini, pecans, allulose.
2. Pour into pans; top with protein biscuit dough.
3. Bake 375F 30 min until bubbly.

Macros per serving: Protein 8g, Net Carbs 5g, Fat 21g, Calories 285, Sugar 0g

Nutty and Spiced Warm Pies

Pecans cluster thick. Spices echo Creole kitchens. Custards set firm.

Butterscotch-Pecan Pudding (50 servings)
Ingredients:

• 10 cups keto bread cubes
• 4 cups heavy cream
• 8 eggs
• 1 cup allulose butterscotch (butter, cream)
• 2 cups pecans
• 1/4 cup whey protein

Directions:

1. Mix custard with butterscotch, protein; soak bread and pecans.
2. Bake in large pans 350F 45 min.
3. Serve scoops warm.

Macros per serving: Protein 9g, Net Carbs 4g, Fat 23g, Calories 295, Sugar 0g

Sweet Potato Pie (50 servings)
Ingredients:

• 10 cups almond flour crust
• 5 cups sweet potato puree (minimal carb)
• 8 eggs
• 2 cups heavy cream
• 1 cup allulose
• 1/4 cup whey protein

Directions:

1. Blend puree, eggs, cream, allulose, protein.
2. Pour into crusts.
3. Bake 350F 40 min.

Macros per serving: Protein 8g, Net Carbs 5g, Fat 20g, Calories 280, Sugar 0g

Citrus and Coffee Finishers

Zest brightens creams. Coffee nods to cafe au lait. All pull warm from servers.

Cafe Brulot Pudding (50 servings)
Ingredients:

• 10 cups keto bread cubes
• 4 cups heavy cream
• 8 eggs
• 1/4 cup espresso powder
• zest of 4 oranges
• 1 cup allulose
• 1/4 cup whey protein

Directions:

1. Infuse cream with espresso, zest.
2. Whisk eggs, allulose, protein; soak bread.
3. Bake 350F 45 min.

Macros per serving: Protein 8g, Net Carbs 4g, Fat 20g, Calories 280, Sugar 0g

Lemon Icebox Pie (50 servings)
Ingredients:

• 10 cups almond flour crust
• 4 cups heavy cream
• 2 cups lemon juice
• 1/4 cup gelatin
• 1 cup allulose
• 1/4 cup whey protein

Directions:

1. Dissolve gelatin in juice; mix with cream, allulose, protein.
2. Chill in crusts then rewarm gently.
3. Slice warm.

Macros per serving: Protein 8g, Net Carbs 4g, Fat 20g, Calories 275, Sugar 0g

Buttermilk Drop Bread Pudding (50 servings)
Ingredients:

• 10 cups keto bread drops
• 4 cups buttermilk
• 8 eggs
• 1 cup erythritol
• 1/4 cup whey protein

Directions:

1. Soak drops in egg-buttermilk mix with erythritol, protein.
2. Drop into pans; bake 350F 40 min.

Macros per serving: Protein 9g, Net Carbs 4g, Fat 19g, Calories 270, Sugar 0g

Banana Brown Butter Tarte (50 servings)
Ingredients:

• 10 cups almond flour crust
• 10 yellow squash (banana sub)
• 2 cups browned butter
• 4 eggs
• 1 cup allulose
• 1/4 cup whey protein

Directions:

1. Brown butter; mix with eggs, allulose, protein, squash.
2. Fill crusts.
3. Bake 350F 35 min.

Macros per serving: Protein 8g, Net Carbs 5g, Fat 22g, Calories 290, Sugar 0g

Unique Tarts, Pies, and Fun Twists for Memorable Wedding Sweets

Surprise guests with these specialty desserts at your New Orleans wedding. Tarts and pies mix Southern comfort with bold twists. Fun options like sno-balls add playfulness. All pack high protein from whey powder, eggs, and nuts. Net carbs stay under 5g per serving. Sugar hits zero with allulose and erythritol. These 20 recipes serve 12 to 50. They fit late-night stations or cake pulls perfectly.

Southern Comfort Pies

Pecans and custards evoke Creole kitchens. Guests grab slices from chilled displays. Protein boosts keep them light.

Pecan Pie (12 slices)
Ingredients:

• 1.5 cups almond flour crust
• 4 eggs
• 1 cup allulose
• 1 cup pecans chopped
• 1/2 cup butter melted
• 1/4 cup whey protein powder

Directions:

1. Press crust into pie pan; prebake 350F 10 min.
2. Whisk eggs, allulose, butter, protein; stir in pecans.
3. Pour into crust; bake 350F 35 min until set.

Macros per slice: Protein 8g, Net Carbs 4g, Fat 28g, Calories 350, Sugar 0g

Smoked Pecan Pie (12 slices)
Ingredients:

• Almond flour crust
• 4 eggs
• 1 cup allulose
• 1 cup smoked pecans
• 1/2 cup butter
• 1/4 cup whey protein
• 1 tsp liquid smoke

Directions:

1. Mix smoky filling as above.
2. Bake in crust 350F 35 min.
3. Chill for smoky layers.

Macros per slice: Protein 8g, Net Carbs 4g, Fat 29g, Calories 355, Sugar 0g

Peanut Butter Pie (12 slices)
Ingredients:

• 2 cups almond flour crust
• 16 oz cream cheese
• 1 cup allulose
• 1 cup peanut butter natural
• 1/4 cup whey protein
• 1 cup heavy cream whipped

Directions:

1. Beat cheese, allulose, peanut butter, protein.
2. Fold in whipped cream.
3. Pour into crust; chill 4 hours.

Macros per slice: Protein 10g, Net Carbs 4g, Fat 32g, Calories 380, Sugar 0g

Specialty Tarts

Custards and fruits shine in mini shells. Almond crusts hold firm in humidity. Serve on tiered stands.

Tart a la Bouille (24 minis)
Ingredients:

• Almond flour mini crusts
• 4 eggs
• 1 cup heavy cream
• 1/2 cup allulose
• 1/4 cup whey protein
• 1 tsp vanilla
• 1/2 cup custard powder low-carb

Directions:

1. Bake empty mini crusts 325F 8 min.
2. Whisk custard ingredients; cook thick.
3. Fill tarts; chill firm.

Macros per mini: Protein 6g, Net Carbs 3g, Fat 15g, Calories 180, Sugar 0g

Amaretto Pear Cherry Tart (12 slices)
Ingredients:

• Almond flour crust
• 4 pears sliced thin
• 1 cup cherries pitted no sugar
• 1/2 cup allulose
• 1/4 cup amaretto extract
• 1/4 cup whey protein
• 2 eggs

Directions:

1. Layer fruit in crust with seasonings.
2. Pour egg-protein mix over.
3. Bake 350F 30 min.

Macros per slice: Protein 7g, Net Carbs 5g, Fat 22g, Calories 280, Sugar 0g

Salted Caramel Tart (24 minis)
Ingredients:

• Mini almond crusts
• 1 cup allulose caramel (butter cream base)
• 1/4 cup whey protein
• Sea salt flakes
• 1/2 cup pecans

Directions:

1. Cook caramel with protein.
2. Spoon into baked crusts.
3. Sprinkle salt and nuts; chill.

Macros per mini: Protein 5g, Net Carbs 3g, Fat 18g, Calories 200, Sugar 0g

Creole Brownie Tart (12 slices)
Ingredients:

• Almond cocoa crust
• 1 cup almond flour
• 1/2 cup cocoa
• 1/2 cup whey protein
• 4 eggs
• 1 cup allulose
• 1 tsp creole spice

Directions:

1. Mix batter; pour into crust.
2. Bake 350F 25 min.
3. Cool with spicy edge.

Macros per slice: Protein 9g, Net Carbs 4g, Fat 25g, Calories 320, Sugar 0g

Fun Twists and Sundae Surprises

Sno-balls cool crowds. Fritters crisp up fast. Shooters pair cookies with milk. All stay keto-true.

Banana Pudding Creme Brûlée (24 ramekins)
Ingredients:

• 4 cups heavy cream
• 8 egg yolks
• 1/2 cup allulose
• 1/4 cup whey protein
• Banana extract
• Erythritol torch top

Directions:

1. Whisk cream, yolks, sweeteners, protein.
2. Bake ramekins 325F water bath 30 min.
3. Torch erythritol tops.

Macros per ramekin: Protein 7g, Net Carbs 3g, Fat 20g, Calories 240, Sugar 0g

Salty Malty Ice Cream Pie (12 slices)
Ingredients:

• Almond crust
• 4 cups keto ice cream base (cream malt powder)
• 1/4 cup whey protein
• Sea salt
• Erythritol malt syrup

Directions:

1. Churn ice cream with protein.
2. Freeze in crust.
3. Drizzle salty syrup.

Macros per slice: Protein 8g, Net Carbs 4g, Fat 26g, Calories 310, Sugar 0g

Sno-Balls (50 cups)
Ingredients:

• Shaved ice machine
• Erythritol syrup wedding cake flavor
• 2 tbsp whey protein per batch
• Colored sprinkles

Directions:

1. Shave ice fine.
2. Mix syrup with protein.
3. Scoop and drizzle.

Macros per cup: Protein 2g, Net Carbs 2g, Fat 0g, Calories 20, Sugar 0g

Atomic Hot-Rod Sno-Ball (50 cups)
Ingredients:

• Shaved ice
• Spicy erythritol syrup (cayenne cinnamon)
• 1 tbsp whey protein

Directions:

1. Blend spicy syrup.
2. Pour over shaved ice.
3. Add heat for thrill.

Macros per cup: Protein 2g, Net Carbs 2g, Fat 0g, Calories 20, Sugar 0g

Bananas Foster Sundaes (50)
Ingredients:

• Yellow squash slices
• Allulose butter sauce
• Keto vanilla ice cream
• 1/4 cup whey protein in ice cream
• Rum extract

Directions:

1. Caramelize squash.
2. Scoop protein ice cream.
3. Top with sauce.

Macros per sundae: Protein 6g, Net Carbs 4g, Fat 18g, Calories 220, Sugar 0g

Chiacchiere Fritters (48)
Ingredients:

• 2 cups almond flour
• 1/4 cup whey protein
• 2 eggs
• Erythritol powdered
• Avocado oil

Directions:

1. Mix dough thin.
2. Fry ribbons 1 min.
3. Dust sweet.

Macros per fritter: Protein 4g, Net Carbs 2g, Fat 10g, Calories 120, Sugar 0g

Keto Chocolate Chip Cookies with Milk Shooters (36 cookies + 36 shooters)
Ingredients:

• Cookies: almond flour, 1/4 cup whey, choc chips, erythritol
• Milk: almond milk, 2 tbsp whey protein

Directions:

1. Bake cookies 350F 10 min.
2. Shake protein milk.
3. Pair for dips.

Macros per pair: Protein 7g, Net Carbs 3g, Fat 15g, Calories 190, Sugar 0g

Baked Beignet Tarts (24 minis)
Ingredients:

• Almond dough puffs
• 1/4 cup whey protein
• Erythritol dust
• Cinnamon

Directions:

1. Form mini tarts.
2. Bake 350F 12 min.
3. Dust generously.

Macros per mini: Protein 5g, Net Carbs 3g, Fat 12g, Calories 150, Sugar 0g

Enjoy!

These recipes capture New Orleans wedding magic. Guests savor gumbo’s depth, pralines’ crunch, and king cake swirls. Yet high protein fuels steady energy. Low carbs and zero sugar prevent crashes, so bridesmaids dance all night.

Everyone benefits, from keto friends to diabetics. Scale portions for your crowd; most prep ahead in chafing dishes. Pair mains with a keto Sazerac using erythritol syrup, bitters, and low-carb rye. Hire a keto caterer if needed. I rebuilt these from family favorites after my husband’s diagnosis.

Pick one recipe today. Whip up mini beignets or shrimp and grits this week. Which will you try first? Comment below, pin for your big day, and subscribe for more keto event ideas. Your party stays lively.