The Best 50 Low-Carb, Sugar-Free New Orleans Dessert-Bars/Ice-Cream Recipes

New Orleans desserts are loud, sweet, and hard to resist, even when you’re watching carbs. This post gives you 50 New Orleans inspired dessert bars and ice cream recipes that keep the flavor, without the sugar crash. Are you ready to dig into The Best 50 Low-Carb, Sugar-Free New Orleans Dessert-Bars/Ice-Cream Recipes?

Here, “low-carb” means recipes built to keep net carbs lower by swapping high-carb staples for better options (like almond flour, coconut flour, and smart portions). “Sugar-free” means no added sugar, with sweetness coming from keto-friendly sweeteners such as erythritol, monk fruit, or allulose, plus naturally sweet add-ins when they fit.

You’ll find frozen treats and bar-style favorites with that classic New Orleans feel, think praline-inspired crunch, coffee-and-chicory vibes, and creamy vanilla that actually tastes like the real thing. Each recipe includes ingredients with exact measurements, step-by-step directions, and macro estimates when possible, so you can plan your day and still enjoy dessert.

Whether you’re keto, cutting sugar for health reasons, or just want lighter treats for Mardi Gras season, these recipes keep it simple and practical. Grab a pan and a scoop, you’ve got options.

new-orleans-healthy-dessert-bars-ice-cream-bakeoff-17a00a63 - Keto Sugar Free

Before you start: the swaps and tools that make these recipes work

New Orleans dessert bars and ice creams have a few “must-have” textures: chewy edges, creamy centers, and that caramel-praline depth. Going low-carb and sugar-free doesn’t mean giving those up, it just means using ingredients that behave like sugar and flour in the pan.

A few tools make life easier, especially when you’re batch baking for a party:

8×8-inch pan (most bar recipes are written for this size)
Parchment paper (easy lift-out, cleaner cuts)
Blender or food processor (for nut crusts and smooth bases)
Instant-read thermometer (great for custards and ice cream bases)
Loaf pan (perfect shape for no-churn ice cream)
Ice cream maker (optional, but helps with a lighter scoop)

One quick note on nutrition: macro estimates usually come from nutrition labels and database entries for each ingredient, then divided by servings. Brands vary, and serving size choices change numbers, so treat macros as a helpful estimate, not a guarantee.

Low-carb sweeteners that taste right in New Orleans flavors

For classic flavors like praline, brown butter, and café au lait, sweetener choice matters as much as the spice.

Allulose is the closest thing to sugar behavior in these recipes. It dissolves well, stays soft, and helps create chewy bars instead of dry ones. It also browns more like sugar, which is helpful for caramel notes (think “praline without the sugar”).

Monk fruit blends (often mixed with erythritol) are best when you want a clean sweetness and a firmer set, like shortbread-style crusts or sturdier bar bases. The tradeoff is that erythritol can re-crystallize as it cools, which can taste a bit cool or crunchy in creamy fillings.

A few quick rules that keep results consistent:

Use powdered sweetener for frosting and “powdered sugar” looks. Granules can leave a gritty finish.
Expect more moisture with allulose, and a slightly softer bake.
Expect less browning with erythritol blends, unless the recipe includes browned butter or extra vanilla.

Safety note: sugar alcohols (like erythritol) can bother some stomachs. Start with small portions, especially with rich bars or ice cream.

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Flours, crusts, and thickeners for bars that slice clean

Low-carb bars usually depend on almond flour. It bakes tender, brings a mild nut flavor, and works well with pecans, cinnamon, and vanilla. The downside is it can feel a bit soft or oily if the bars are warm.

Coconut flour is useful in small amounts because it drinks up moisture fast. Add a little to tighten a filling, reduce seepage, or help a bar hold its shape. Too much turns batters dry and chalky.

To avoid gritty texture (especially in pecan pie style fillings), use these habits:

Choose powdered sweetener when the filling is creamy or custard-like.
Let the batter rest 5 to 10 minutes so almond flour hydrates.

Binders matter for a clean slice. Eggs do most of the work; a tiny pinch of xanthan gum can help if a filling seems loose (use sparingly).

Crust options that fit New Orleans flavors:

Almond flour shortbread (butter, almond flour, sweetener, pinch of salt)
Crushed nuts (pecans or almonds) with butter for a praline-style crunch

Mini tip list for clean cuts:

Chill first, at least 2 hours.
Wipe the knife between cuts for sharp edges.

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Ice cream and frozen dessert basics (no-churn and churned)

A reliable no-churn base starts with whipped heavy cream plus a thickener that replaces sweetened condensed milk. Two easy options: a condensed-style syrup made with allulose, or a cream cheese base for body and tang.

Ice crystals are the main enemy in sugar-free ice cream. These tricks help:

Allulose keeps ice cream softer and more scoopable.
A small splash of vodka lowers the freeze point (use a little, you won’t taste it).
Vegetable glycerin (food-grade) can also improve softness in tiny amounts.

For churned ice cream, an ice cream maker adds air and smoothness, especially for custard bases. Either way, store your ice cream in a loaf pan with parchment pressed against the surface, then lid or wrap. For the best scoop, let it sit on the counter 5 to 10 minutes before serving.

Iconic New Orleans dessert bars, remixed: 25 low-carb, sugar free recipes

New Orleans dessert bars are all about buttery crusts, praline pecans, and creamy fillings that taste like a celebration. These remixed classics keep the spirit, but swap out the usual sugar and flour for smarter picks like allulose, monk fruit, almond flour, and sugar-free caramel. You still get the gooey centers and crisp edges, just without the sugar spike.

Iconic New Orleans Dessert Bars (recipes with ingredients, directions, macros)

Classic Pralines
Ingredients:

1 cup pecans, chopped
1/2 cup unsalted butter
1/2 cup heavy cream
2/3 cup allulose
1 tsp vanilla extract
1/4 tsp salt
Directions:

Toast pecans 5 minutes at 350°F.
Simmer butter, cream, allulose, salt 6 to 8 minutes, stirring.
Off heat, stir in vanilla and pecans.
Spoon onto parchment, cool 30 minutes.
Macros: ~120 cal, 1g protein, 12g fat, 2g net carbs per praline (makes 16).

Ooey Gooey Butter Cake Bars
Ingredients:

2 cups almond flour
1/2 cup powdered monk fruit blend
1/2 cup melted butter
8 oz cream cheese, softened
2 eggs
2/3 cup allulose
1 tsp vanilla extract
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix almond flour, powdered sweetener, butter, press in pan.
Beat cream cheese, eggs, allulose, vanilla, spread over crust.
Bake 22 to 26 minutes, cool, chill to slice.
Macros: ~190 cal, 5g protein, 17g fat, 3g net carbs per bar (12 bars).

Pecan Pie Bars
Ingredients:

2 cups almond flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
2 eggs
3/4 cup allulose syrup
2 tbsp butter, melted (filling)
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecans, chopped
Directions:

Bake crust (almond flour, sweetener, butter) at 350°F for 10 minutes.
Whisk eggs, allulose syrup, butter, vanilla, salt; stir in pecans.
Pour on crust, bake 20 to 24 minutes.
Cool fully before cutting.
Macros: ~240 cal, 4g protein, 22g fat, 3g net carbs per bar (12 bars).

new-orleans-couple-creole-desserts-kitchen-golden-hour-b1bafc17 - Keto Sugar Free

Lemon Icebox Bars
Ingredients:

1 1/2 cups almond flour
2 tbsp coconut flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
8 oz cream cheese, softened
1/3 cup allulose
1/3 cup lemon juice
1 tbsp lemon zest
1 tsp unflavored gelatin
2 tbsp warm water
Directions:

Bake crust at 350°F for 10 minutes, cool.
Bloom gelatin in warm water 2 minutes.
Beat cream cheese, allulose, lemon juice, zest; mix in gelatin.
Spread, chill 3 hours to set.
Macros: ~170 cal, 4g protein, 15g fat, 3g net carbs per bar (12 bars).

Hello Dolly Bars (Seven Layer Bars)
Ingredients:

1 3/4 cups almond flour
1/4 cup melted butter
1/4 cup powdered monk fruit blend
1/2 cup sugar-free chocolate chips
1/2 cup sugar-free butterscotch chips
1/2 cup unsweetened coconut
1/2 cup chopped pecans
3/4 cup sugar-free condensed milk substitute (see below)
1 tsp vanilla extract
Sugar-free condensed milk substitute:
3/4 cup heavy cream
1/3 cup allulose
Simmer 12 to 15 minutes until thick.
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix almond flour, butter, sweetener; press into pan.
Layer chips, coconut, pecans.
Pour condensed substitute mixed with vanilla over top.
Bake 20 to 25 minutes, cool completely.
Macros: Varies by brands used, serves 12.

Bourbon-Pecan No-Bake Cheesecake Bars
Ingredients:

1 1/2 cups pecans, finely chopped
5 tbsp butter, melted
2 tbsp powdered monk fruit blend
8 oz cream cheese, softened
1/2 cup heavy cream
1/3 cup allulose
1 tbsp bourbon
1 tsp vanilla extract
Directions:

Mix pecans, butter, sweetener; press into lined 8×8 pan, chill.
Beat cream cheese, allulose, bourbon, vanilla.
Whip cream, fold into cheesecake mix.
Spread, chill 4 hours, slice.
Macros: ~230 cal, 3g protein, 23g fat, 2g net carbs per bar (12 bars).

bustling-new-orleans-creole-kitchen-dessert-bars-ice-creams-f7697611 - Keto Sugar Free

Chess Squares
Ingredients:

2 cups almond flour
1/2 cup powdered monk fruit blend
1/2 cup butter, melted
8 oz cream cheese, softened
2 eggs
2/3 cup allulose
1 tsp vanilla extract
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix crust, press in pan, bake 10 minutes.
Beat cream cheese, eggs, allulose, vanilla; pour over crust.
Bake 22 to 26 minutes, cool and chill to firm.
Macros: ~200 cal, 5g protein, 18g fat, 3g net carbs per bar (12 bars).

Blueberry-Lime Cheesecake Bars
Ingredients:

1 1/2 cups almond flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
8 oz cream cheese, softened
1/3 cup allulose
1 egg
2 tbsp lime juice
1 tsp lime zest
3/4 cup blueberries
Directions:

Bake crust at 350°F for 10 minutes.
Beat cream cheese, allulose, egg, lime juice, zest.
Fold in blueberries, spread over crust.
Bake 18 to 22 minutes, cool, chill 2 hours.
Macros: ~165 cal, 4g protein, 14g fat, 4g net carbs per bar (12 bars).

Chocolate-Covered Pralines
Ingredients:

12 Classic Pralines (recipe above)
1 cup sugar-free dark chocolate chips
1 tsp coconut oil
Directions:

Chill pralines 20 minutes so they’re firm.
Melt chocolate chips with coconut oil until smooth.
Dip each praline, let excess drip off.
Set on parchment, chill 30 minutes.
Macros: Varies by brands used, serves 12.

Apple-Pecan Galette Bars
Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/3 cup powdered monk fruit blend
8 tbsp cold butter, cubed
1 egg
1 tbsp water
1 1/2 cups diced apple (small dice)
1/3 cup allulose
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped pecans
Directions:

Heat oven to 350°F, line 8×8 pan.
Cut butter into flours and sweetener, mix in egg and water, press in pan.
Toss apple with allulose and spices, spread on crust, top pecans.
Bake 28 to 35 minutes, cool to slice.
Macros: ~210 cal, 5g protein, 18g fat, 6g net carbs per bar (12 bars).

King Cake Cheesecake Bars
Ingredients:

1 1/2 cups almond flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
8 oz cream cheese, softened
1/3 cup allulose
1 egg
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp butter, melted (topping)
2 tbsp allulose (topping)
1/4 cup powdered monk fruit blend (icing)
1 tbsp heavy cream (icing)
Food coloring: purple, green, gold
Directions:

Bake crust 10 minutes at 350°F.
Beat filling, spread, bake 18 to 22 minutes, cool.
Mix topping, sprinkle, chill 2 hours.
Stir icing, tint, drizzle in three colors.
Macros: ~180 cal, 4g protein, 16g fat, 3g net carbs per bar (12 bars).

Buttered Rum Blondies
Ingredients:

1 3/4 cups almond flour
1/3 cup allulose
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup melted butter
1 tbsp dark rum
1 tsp vanilla extract
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix dry ingredients.
Whisk eggs, butter, rum, vanilla; stir into dry.
Bake 18 to 22 minutes, cool before slicing.
Macros: ~170 cal, 5g protein, 15g fat, 3g net carbs per bar (12 bars).

Sweet Potato Pie Bars
Ingredients:

1 1/2 cups almond flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
1 cup mashed cooked sweet potato
2 eggs
1/3 cup allulose
1/2 cup heavy cream
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
Directions:

Bake crust 10 minutes at 350°F.
Whisk filling ingredients until smooth.
Pour into crust, bake 25 to 30 minutes.
Cool, then chill 2 hours for clean slices.
Macros: ~175 cal, 5g protein, 14g fat, 5g net carbs per bar (12 bars).

Creamy Peach Pie Bars
Ingredients:

1 1/2 cups almond flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
1 1/2 cups diced peaches (fresh or thawed)
8 oz cream cheese, softened
1 egg
1/3 cup allulose
1 tsp vanilla extract
1/2 cup chopped pecans
1/4 cup unsweetened shredded coconut
Directions:

Bake crust 10 minutes at 350°F.
Beat cream cheese, egg, allulose, vanilla; fold in peaches.
Spread over crust, top pecans and coconut.
Bake 22 to 26 minutes, cool and chill.
Macros: ~190 cal, 4g protein, 17g fat, 5g net carbs per bar (12 bars).

Red Velvet Brownies
Ingredients:

1/2 cup butter, melted
2/3 cup allulose
2 eggs
1 tsp vanilla extract
1 tsp red food coloring
1/2 cup almond flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
4 oz cream cheese, softened
2 tbsp powdered monk fruit blend
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix brownie batter, spread in pan.
Stir cream cheese with powdered sweetener, dollop on top, swirl.
Bake 18 to 22 minutes, cool to set.
Macros: ~165 cal, 4g protein, 14g fat, 4g net carbs per bar (12 bars).

Chocolate Chicory Bars
Ingredients:

1/2 cup butter, melted
2/3 cup allulose
2 eggs
1 tsp vanilla extract
1 tbsp instant espresso powder
1 tbsp chicory coffee granules (instant)
1/2 cup almond flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Directions:

Heat oven to 350°F, line 8×8 pan.
Dissolve espresso and chicory in vanilla, stir into batter.
Mix remaining ingredients until smooth.
Bake 18 to 22 minutes, cool fully before slicing.
Macros: ~160 cal, 4g protein, 14g fat, 3g net carbs per bar (12 bars).

S’mores Dessert Bars
Ingredients:

1 1/2 cups almond flour
2 tbsp coconut flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
1/2 cup sugar-free chocolate chips
3/4 cup sugar-free marshmallow creme
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix crust, press, bake 10 minutes.
Sprinkle chocolate chips on hot crust.
Spoon marshmallow creme on top.
Broil 1 to 2 minutes to toast, cool before cutting.
Macros: Varies by brands used, serves 12.

Peanut Butter Fingers
Ingredients:

1 cup natural peanut butter
1/3 cup powdered monk fruit blend
1 egg
1 tsp vanilla extract
1/2 cup almond flour
1/2 tsp baking powder
1/4 tsp salt
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix all ingredients until thick and smooth.
Spread evenly in pan.
Bake 14 to 18 minutes, cool completely to firm up.
Macros: ~190 cal, 7g protein, 16g fat, 4g net carbs per bar (12 bars).

Coconut-Pecan Crunch Bars
Ingredients:

1 cup almond flour
1 cup unsweetened coconut
1/2 cup chopped pecans
1/3 cup allulose
1/2 tsp cinnamon
1/4 tsp salt
6 tbsp butter, melted
1 egg
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix dry ingredients, stir in butter and egg.
Press firmly into pan.
Bake 18 to 22 minutes, cool fully for best crunch.
Macros: ~175 cal, 3g protein, 16g fat, 3g net carbs per bar (12 bars).

Creamy Key Lime Fluff Bars
Ingredients:

1 1/2 cups almond flour
1/4 cup powdered monk fruit blend
6 tbsp butter, melted
1 cup heavy cream
4 oz cream cheese, softened
1/3 cup allulose
1/3 cup key lime juice
1 tbsp lime zest
1 tsp unflavored gelatin
2 tbsp warm water
Directions:

Bake crust 10 minutes at 350°F, cool.
Bloom gelatin in warm water 2 minutes.
Beat cream cheese, allulose, juice, zest, gelatin.
Whip cream, fold in, spread, chill 3 hours.
Macros: ~185 cal, 3g protein, 18g fat, 3g net carbs per bar (12 bars).

Caramel Snickerdoodle Bars
Ingredients:

2 cups almond flour
1/3 cup allulose
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup melted butter
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup sugar-free caramel sauce
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix batter, spread half in pan.
Drizzle caramel, swirl lightly.
Top with remaining batter, dust with cinnamon.
Bake 18 to 22 minutes, cool before slicing.
Macros: Varies by brands used, serves 12.

Raspberry Crumble Bars
Ingredients:

2 cups almond flour
1/3 cup powdered monk fruit blend
1/2 tsp salt
8 tbsp butter, melted
1 tsp vanilla extract
1/2 cup sugar-free raspberry jam
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix almond flour, sweetener, salt, butter, vanilla.
Press 2/3 into pan, spread jam.
Crumble remaining dough on top.
Bake 20 to 24 minutes, cool to set.
Macros: Varies by jam used, serves 12.

Millionaire’s Shortbread
Ingredients:

2 cups almond flour
1/3 cup powdered monk fruit blend
8 tbsp butter, melted
1/2 cup sugar-free caramel sauce
1 cup sugar-free dark chocolate chips
1 tsp coconut oil
Directions:

Bake shortbread base at 350°F for 12 to 14 minutes, cool.
Spread caramel, chill 30 minutes.
Melt chocolate with coconut oil, pour over caramel.
Chill 1 hour, slice with a warm knife.
Macros: Varies by brands used, serves 16.

Dulce de Leche Brownies
Ingredients:

1/2 cup butter, melted
2/3 cup allulose
2 eggs
1 tsp vanilla extract
1/2 cup almond flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/3 cup sugar-free dulce de leche (or thick sugar-free caramel)
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix brownie batter, spread in pan.
Spoon dulce de leche on top, swirl gently.
Bake 18 to 22 minutes, cool fully to set.
Macros: Varies by brands used, serves 12.

Banana Bread Brownies
Ingredients:

1/2 cup butter, melted
1/2 cup allulose
2 eggs
1 tsp vanilla extract
1/2 tsp banana extract
1/4 cup mashed banana (for flavor, small amount)
1/2 cup almond flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Directions:

Heat oven to 350°F, line 8×8 pan.
Whisk wet ingredients until smooth.
Stir in dry ingredients, spread in pan.
Bake 18 to 22 minutes, cool before slicing.
Macros: ~170 cal, 4g protein, 14g fat, 5g net carbs per bar (12 bars).

Chocolate Praline Bars
Ingredients:

1 1/2 cups almond flour
1/4 cup cocoa powder
1/3 cup allulose
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup melted butter
1/2 cup chopped pecans
Directions:

Heat oven to 350°F, line 8×8 pan.
Mix batter, fold in pecans.
Spread evenly in pan.
Bake 18 to 22 minutes, cool completely for clean slices.
Macros: ~175 cal, 4g protein, 15g fat, 4g net carbs per bar (12 bars).

Brown Butter Pecan Blondies
Ingredients:

1/2 cup butter (brown it)
1/2 cup allulose
2 eggs
1 tsp vanilla extract
1 3/4 cups almond flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup chopped pecans
Directions:

Brown butter until nutty, cool 5 minutes.
Heat oven to 350°F, line 8×8 pan.
Mix all ingredients, fold in pecans.
Bake 18 to 22 minutes, cool before cutting.
Macros: ~210 cal, 5g protein, 19g fat, 4g net carbs per bar (12 bars).

Vanilla Bean Shortbread Bars
Ingredients:

2 1/4 cups almond flour
1/3 cup powdered monk fruit blend
1/4 tsp salt
10 tbsp butter, softened
1 tsp vanilla extract (or 1/2 tsp vanilla bean paste)
Directions:

Heat oven to 325°F, line 8×8 pan.
Mix dough until it clumps, press firmly in pan.
Pierce with a fork.
Bake 20 to 24 minutes until lightly golden.
Cool fully, then slice.
Macros: ~155 cal, 3g protein, 14g fat, 2g net carbs per bar (16 bars).

Louisiana ice cream and frozen treats: 25 chilled recipes with ingredients, directions, and macros

When the New Orleans heat won’t quit, dessert needs to pull its weight. These Louisiana-inspired frozen treats keep the comfort, think coffee and chicory, buttered pecans, peaches, citrus, and creamy custards, but skip the sugar and cut the carbs. You’ll also see measured keto swaps for the usual crunchy suspects (wafers, cornflakes, Oreos, Biscoff, and cookie crusts), so you still get that snap and crumble.

For sorbets and granitas, texture is everything. Sugar normally keeps them scoopable; here, allulose does a lot of that job. A tiny splash of vodka is optional (it lowers the freeze point), and frequent scraping keeps granita fluffy instead of icy.

Louisiana Ice Cream and Frozen Treats (recipes with ingredients, directions, macros)

Bananas Foster Icebox Cake (low-carb)
Ingredients:

16 keto vanilla sandwich cookies (about 120 g), split
1 1/2 cups heavy cream
3 tbsp powdered monk fruit blend
1 tsp vanilla extract
1 tbsp butter
1/3 cup allulose
1/4 cup heavy cream (for sauce)
1/2 tsp banana extract
1/4 cup sliced banana (optional, for flavor)
Directions:

Whip 1 1/2 cups cream with powdered sweetener and vanilla to soft peaks.
Melt butter, add allulose and 1/4 cup cream, simmer 2 minutes.
Stir in banana extract, cool 5 minutes.
Line a loaf pan with parchment.
Layer cookies, whipped cream, and a thin drizzle of sauce.
Repeat layers, freeze 4 hours, slice.
Macros (per slice, 8): ~260 cal, 3g protein, 24g fat, 4g net carbs.

Crispy Coconut Ice Cream Bars (keto “cornflake” crust)
Ingredients:

1 cup almond flour cookies, crushed (about 90 g)
1/3 cup unsweetened coconut flakes
1/3 cup chopped pecans
4 tbsp melted butter
2 tbsp allulose
2 cups vanilla low-carb ice cream (homemade or store-bought)
Directions:

Mix crushed cookies, coconut, pecans, butter, and allulose.
Press into an 8×8 pan lined with parchment.
Freeze 15 minutes until firm.
Spread ice cream in an even layer.
Freeze 3 hours, lift out, cut into bars.
Macros (per bar, 12): ~220 cal, 3g protein, 19g fat, 4g net carbs.

Creole Cream Cheese Ice Cream (churned)
Ingredients:

8 oz cream cheese, softened
2 cups heavy cream
1 cup unsweetened almond milk
1/2 cup allulose
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
Directions:

Blend cream cheese, cream, almond milk, allulose, lemon, vanilla, and salt until smooth.
Chill base 2 hours.
Churn in an ice cream maker per manufacturer directions.
Freeze 2 hours to firm before scooping.
Macros (per 1/2 cup, 8): ~260 cal, 4g protein, 26g fat, 3g net carbs.

Coffee and Chicory Ice Cream (Café du Monde style)
Ingredients:

2 cups heavy cream
1 cup unsweetened almond milk
3 egg yolks
1/2 cup allulose
2 tbsp instant espresso powder
1 tbsp instant chicory coffee granules
1 tsp vanilla extract
Directions:

Warm cream and almond milk until steaming, do not boil.
Whisk yolks with allulose in a bowl.
Slowly whisk hot cream into yolks, then return to pan.
Cook on low, stir until it coats a spoon (about 170°F).
Whisk in espresso, chicory, and vanilla, then chill 4 hours.
Churn, then freeze 2 hours to set.
Macros (per 1/2 cup, 8): ~240 cal, 4g protein, 24g fat, 3g net carbs.

Old-Fashioned Vanilla Ice Cream (custard-based)
Ingredients:

2 cups heavy cream
1 cup unsweetened almond milk
4 egg yolks
1/2 cup allulose
2 tsp vanilla extract (or 1 tsp vanilla bean paste)
Pinch of salt
Directions:

Warm cream and almond milk until steaming.
Whisk yolks with allulose and salt.
Temper yolks with hot cream, then return to pan.
Cook on low, stir until slightly thick (about 170°F).
Stir in vanilla, chill 4 hours.
Churn, then freeze 2 hours to firm.
Macros (per 1/2 cup, 8): ~260 cal, 4g protein, 27g fat, 2g net carbs.

No-Churn Peach Ice Cream (Louisiana peach style)
Ingredients:

1 1/2 cups heavy cream
8 oz cream cheese, softened
1/2 cup allulose
1 tsp vanilla extract
1 cup diced peaches (fresh or thawed, small dice)
1 tsp lemon juice
Directions:

Beat cream cheese with allulose, vanilla, and lemon juice until smooth.
Whip heavy cream to stiff peaks.
Fold whipped cream into the cream cheese mixture.
Fold in diced peaches.
Freeze in a loaf pan 6 hours.
Macros (per 1/2 cup, 8): ~250 cal, 4g protein, 25g fat, 4g net carbs.

Buttered Pecan Ice Cream (brown butter)
Ingredients:

4 tbsp butter
1 cup pecans, chopped
2 cups heavy cream
1 cup unsweetened almond milk
3 egg yolks
1/2 cup allulose
1 tsp vanilla extract
Pinch of salt
Directions:

Brown butter in a pan, stir until nutty, then cool 5 minutes.
Toast pecans in the brown butter 2 minutes, set aside.
Make custard with cream, almond milk, yolks, allulose, and salt.
Stir brown butter into custard, chill 4 hours.
Churn, fold in pecans, freeze 2 hours.
Macros (per 1/2 cup, 10): ~260 cal, 4g protein, 26g fat, 2g net carbs.

Homemade Strawberry Shortcake Ice Cream Bars (keto “Golden Oreo” crumble)
Ingredients:

2 cups strawberry low-carb ice cream (homemade or store-bought)
10 keto vanilla sandwich cookies (about 75 g), crushed
2 tbsp freeze-dried strawberries, crushed (optional)
2 tbsp melted butter
Directions:

Line an 8×8 pan with parchment.
Spread ice cream in pan, smooth the top, freeze 1 hour.
Mix crushed cookies with strawberries and butter.
Press crumble over ice cream, freeze 3 hours.
Lift out, cut into bars.
Macros (per bar, 12): ~190 cal, 3g protein, 16g fat, 4g net carbs.

Orange-Basil Granita (soft-scrape method)
Ingredients:

2 cups fresh orange juice (or 1 1/2 cups juice plus 1/2 cup water)
1/3 cup allulose
1 tbsp lemon juice
8 basil leaves, torn
1 tbsp vodka (optional, for softer texture)
Directions:

Whisk orange juice, allulose, lemon juice, and vodka until dissolved.
Stir in basil, rest 10 minutes, then strain if you want it smooth.
Pour into a shallow metal pan.
Freeze 30 minutes.
Scrape with a fork every 30 minutes for 2 to 3 hours.
Macros (per 1/2 cup, 6): ~55 cal, 0g protein, 0g fat, 5g net carbs.

Frozen Strawberry Pie (keto cookie crust)
Ingredients:

1 1/2 cups almond flour cookie crumbs (about 120 g)
5 tbsp melted butter
2 tbsp powdered monk fruit blend
8 oz cream cheese, softened
1 cup heavy cream
1/3 cup allulose
1 tsp vanilla extract
1 cup strawberries, finely chopped
Directions:

Mix cookie crumbs, butter, and powdered sweetener, press into a pie plate.
Freeze crust 15 minutes.
Beat cream cheese with allulose and vanilla until smooth.
Whip heavy cream to stiff peaks, fold into filling.
Fold in strawberries, spread into crust.
Freeze 4 hours, slice while semi-firm.
Macros (per slice, 10): ~240 cal, 4g protein, 23g fat, 4g net carbs.

Blueberry Pomegranate Sorbet (not rock-hard)
Ingredients:

1 1/2 cups blueberries
1/2 cup pomegranate juice (unsweetened)
1/2 cup water
1/2 cup allulose
1 tbsp lemon juice
1 tbsp vodka (optional)
Directions:

Simmer water and allulose 2 minutes, cool completely.
Blend blueberries, pomegranate juice, syrup, and lemon juice until smooth.
Stir in vodka if using.
Chill 2 hours.
Churn or freeze in a shallow pan, stir every 30 minutes for 3 hours.
Macros (per 1/2 cup, 6): ~70 cal, 1g protein, 0g fat, 9g net carbs.

Mango-Lime Sorbet (bright and tropical)
Ingredients:

2 cups frozen mango chunks
1/3 cup water
1/2 cup allulose
2 tbsp lime juice
1 tsp lime zest
1 tbsp vodka (optional)
Directions:

Simmer water and allulose 2 minutes, cool.
Blend mango with syrup, lime juice, and zest until very smooth.
Stir in vodka if using.
Freeze 45 minutes.
Stir hard, repeat every 30 minutes for 2 to 3 hours.
Macros (per 1/2 cup, 6): ~85 cal, 1g protein, 0g fat, 12g net carbs.

Watermelon and Black Pepper Sorbet
Ingredients:

3 cups seedless watermelon cubes, frozen
1/3 cup allulose
1 tbsp lime juice
1/8 tsp finely ground black pepper
Pinch of salt
1 tbsp vodka (optional)
Directions:

Blend frozen watermelon with allulose, lime juice, pepper, and salt until smooth.
Stir in vodka if using.
Freeze 30 minutes.
Stir, then freeze 1 to 2 hours more until scoopable.
Macros (per 1/2 cup, 6): ~45 cal, 1g protein, 0g fat, 7g net carbs.

Pear-Grappa Sorbet (vanilla bean)
Ingredients:

2 cups ripe pear, peeled and chopped
1/2 cup water
1/2 cup allulose
1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
1 tbsp lemon juice
1 tbsp grappa (optional)
Directions:

Simmer pears, water, and allulose 8 minutes until soft.
Blend with vanilla and lemon juice until smooth, then chill 3 hours.
Stir in grappa if using.
Churn or pan-freeze, stir every 30 minutes for 3 hours.
Macros (per 1/2 cup, 6): ~70 cal, 0g protein, 0g fat, 10g net carbs.

Frozen Mocha Oreo Bars (keto “Oreo” swap)
Ingredients:

14 chocolate keto sandwich cookies (about 140 g), crushed
5 tbsp melted butter
2 cups coffee ice cream (homemade or store-bought, low-carb)
1 tsp instant espresso powder
Directions:

Mix crushed cookies with butter, press into a lined 8×8 pan.
Freeze crust 15 minutes.
Soften ice cream 5 minutes, stir in espresso powder.
Spread over crust, freeze 3 hours.
Cut into bars.
Macros (per bar, 12): ~230 cal, 3g protein, 20g fat, 5g net carbs.

Biscoff Cookie Butter Ice Cream (keto cookie butter style)
Ingredients:

1 1/2 cups heavy cream
8 oz cream cheese, softened
1/2 cup allulose
1 tsp vanilla extract
2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
3 tbsp almond butter
1 tbsp coconut oil
Directions:

Beat cream cheese, allulose, vanilla, spices, almond butter, and coconut oil until smooth.
Whip heavy cream to stiff peaks.
Fold whipped cream into spiced base.
Freeze in a loaf pan 6 hours.
Macros (per 1/2 cup, 8): ~270 cal, 4g protein, 27g fat, 3g net carbs.

Blackberry Cream Puffs (served chilled)
Ingredients:

8 mini choux puffs (store-bought or homemade, low-carb if available)
1 cup heavy cream
2 tbsp powdered monk fruit blend
1 tsp vanilla extract
1/2 cup blackberries, mashed
Directions:

Whip cream with powdered sweetener and vanilla to stiff peaks.
Fold in mashed blackberries.
Slice puffs and pipe or spoon in filling.
Chill 1 hour before serving.
Macros (per puff, 8): varies by puff used; filling adds ~110 cal, 1g protein, 11g fat, 2g net carbs.

Coffee Panna Cotta (chilled custard)
Ingredients:

2 cups heavy cream
1/2 cup strong brewed coffee, cooled
1/3 cup allulose
2 tsp unflavored gelatin
2 tbsp cold water
1 tsp vanilla extract
Directions:

Bloom gelatin in cold water 5 minutes.
Warm cream, coffee, and allulose until hot, do not boil.
Whisk in gelatin until fully dissolved.
Stir in vanilla.
Pour into 6 ramekins, chill 4 hours.
Macros (per ramekin, 6): ~240 cal, 3g protein, 25g fat, 2g net carbs.

No-Churn Banana Split Ice Cream (all-in-one)
Ingredients:

1 1/2 cups heavy cream
8 oz cream cheese, softened
1/2 cup allulose
1 tsp vanilla extract
1/2 tsp banana extract
2 tbsp sugar-free chocolate chips
2 tbsp chopped pecans
2 tbsp diced strawberries
Directions:

Beat cream cheese, allulose, vanilla, and banana extract until smooth.
Whip heavy cream to stiff peaks.
Fold whipped cream into base.
Fold in chips, pecans, and strawberries.
Freeze 6 hours.
Macros (per 1/2 cup, 8): ~260 cal, 4g protein, 26g fat, 3g net carbs.

Minty Mint Chip Ice Cream (dark chocolate)
Ingredients:

2 cups heavy cream
1 cup unsweetened almond milk
3 egg yolks
1/2 cup allulose
1 tsp peppermint extract
1/2 cup sugar-free dark chocolate chips, chopped
Directions:

Make a custard with cream, almond milk, yolks, and allulose.
Chill base 4 hours.
Stir in peppermint extract.
Churn until thick.
Fold in chopped chocolate, freeze 2 hours.
Macros (per 1/2 cup, 10): ~220 cal, 4g protein, 22g fat, 3g net carbs.

Bourbon-Buttered Pecan Ice Cream (optional booze)
Ingredients:

4 tbsp butter
1 cup pecans, chopped
2 cups heavy cream
1 cup unsweetened almond milk
3 egg yolks
1/2 cup allulose
1 tbsp bourbon (optional)
Pinch of salt
Directions:

Brown butter, toast pecans in it, then cool.
Make custard with cream, almond milk, yolks, allulose, and salt.
Stir in brown butter and bourbon if using.
Chill 4 hours, churn, fold in pecans.
Freeze 2 hours to set.
Macros (per 1/2 cup, 10): ~270 cal, 4g protein, 27g fat, 2g net carbs.

Lemon Ice (soft and scoopable)
Ingredients:

1 cup water
1/2 cup allulose
1 cup lemon juice
1 tbsp lemon zest
Pinch of salt
1 tbsp vodka (optional)
Directions:

Simmer water and allulose 2 minutes, cool.
Whisk in lemon juice, zest, salt, and vodka if using.
Pour into a shallow pan.
Freeze 30 minutes.
Scrape and stir every 30 minutes for 2 to 3 hours.
Macros (per 1/2 cup, 6): ~35 cal, 0g protein, 0g fat, 5g net carbs.

Raspberry-Zinfandel Sorbet (grown-up, still sugar-free)
Ingredients:

2 cups raspberries
1/2 cup dry Zinfandel
1/3 cup water
1/2 cup allulose
1 tbsp lemon juice
Directions:

Simmer water and allulose 2 minutes, cool.
Blend raspberries with syrup and lemon juice.
Stir in wine.
Chill 2 hours.
Churn or pan-freeze, stir every 30 minutes for 3 hours.
Macros (per 1/2 cup, 6): ~70 cal, 1g protein, 0g fat, 8g net carbs.

Chocolate Hard Shell Sauce (for dipping)
Ingredients:

1 cup sugar-free dark chocolate chips
2 tbsp coconut oil
Pinch of salt
Directions:

Melt chocolate chips and coconut oil until smooth.
Stir in salt.
Cool 5 minutes so it thickens slightly.
Drizzle over frozen treats, it sets in seconds.
Macros (per 1 tbsp, 16): ~70 cal, 1g protein, 6g fat, 1g net carbs.

Key Lime Icebox Pie (served frozen, keto crust)
Ingredients:

1 1/2 cups almond flour cookie crumbs (about 120 g)
5 tbsp melted butter
2 tbsp powdered monk fruit blend
8 oz cream cheese, softened
1/2 cup heavy cream
1/3 cup allulose
1/3 cup key lime juice
1 tbsp lime zest
1 tsp unflavored gelatin
2 tbsp warm water
Directions:

Mix cookie crumbs, butter, and powdered sweetener, press into pie plate.
Freeze crust 15 minutes.
Bloom gelatin in warm water 2 minutes.
Beat cream cheese, allulose, lime juice, zest, then mix in gelatin.
Whip heavy cream, fold into filling, spread into crust.
Freeze 4 hours, slice cold.
Macros (per slice, 10): ~230 cal, 4g protein, 22g fat, 3g net carbs.

Frozen Chocolate Chip “Wafers” Ice Cream Sandwiches (keto wafer swap)
Ingredients:

16 thin almond flour cookies (about 160 g)
2 cups vanilla low-carb ice cream, slightly softened
Directions:

Place 8 cookies on a tray lined with parchment.
Scoop ice cream onto each cookie and press flat.
Top with remaining cookies and press gently.
Freeze 2 hours until firm.
Macros (per sandwich, 8): depends on cookies and ice cream used; typical ~220 cal, 4g protein, 18g fat, 4g net carbs.

Coconut Cold Brew Pops (creamy, not icy)
Ingredients:

1 1/2 cups cold brew coffee
1 cup canned coconut milk, well mixed
1/3 cup allulose
1 tsp vanilla extract
Directions:

Whisk cold brew, coconut milk, allulose, and vanilla until smooth.
Pour into popsicle molds.
Freeze 6 hours.
Macros (per pop, 8): ~90 cal, 1g protein, 7g fat, 2g net carbs.

Satsuma Creamsicles (Louisiana citrus pop)
Ingredients:

1 cup satsuma juice (or orange juice)
1/2 cup water
1/3 cup allulose
1 cup heavy cream
1 tsp vanilla extract
Directions:

Whisk satsuma juice, water, and allulose until dissolved.
Stir in heavy cream and vanilla.
Pour into popsicle molds.
Freeze 6 hours.
Macros (per pop, 8): ~140 cal, 1g protein, 13g fat, 4g net carbs.

Praline Pecan Frozen Yogurt (tangy and crunchy)
Ingredients:

2 cups full-fat plain Greek yogurt
1/3 cup allulose
1 tsp vanilla extract
1/2 cup chopped pecans
2 tbsp butter
Pinch of salt
Directions:

Melt butter, stir in pecans and salt, toast 2 minutes, cool.
Whisk yogurt, allulose, and vanilla until smooth.
Chill 1 hour.
Churn, fold in pecans, freeze 1 to 2 hours to firm.
Macros (per 1/2 cup, 8): ~170 cal, 10g protein, 11g fat, 5g net carbs.

Cajun-Spiced Chocolate Ice Cream (subtle heat)
Ingredients:

2 cups heavy cream
1 cup unsweetened almond milk
3 egg yolks
1/2 cup allulose
1/3 cup cocoa powder
1/4 tsp cinnamon
Pinch of cayenne (start with 1/16 tsp)
Pinch of salt
Directions:

Warm cream and almond milk, whisk in cocoa, cinnamon, cayenne, and salt.
Whisk yolks with allulose.
Temper yolks, cook to a light custard (about 170°F).
Chill 4 hours.
Churn, then freeze 2 hours.
Macros (per 1/2 cup, 8): ~250 cal, 4g protein, 25g fat, 3g net carbs.

Make them ahead, store them right, and keep the texture perfect

Low-carb, sugar-free dessert bars and ice cream can taste even better the next day, as long as you store them with care. The goal is simple: keep moisture where it belongs, block freezer burn, and give creamy fillings time to set so they slice clean. A few small habits (like parchment layers and the right container) make a big difference.

Storage times and best containers for bars, pralines, and cheesecakes

For most New Orleans-style dessert bars, your best friend is an airtight container plus parchment layers. Parchment stops sticking and keeps toppings from smearing, so you don’t lose that pretty top when you stack.

Use this quick guide for fridge versus freezer:

Bars (brownies, blondies, shortbread bars): Fridge 4 to 5 days in an airtight container. Freeze 2 to 3 months, wrapped tight.
Pralines: Store cool and dry, sealed, 5 to 7 days. Freeze 1 to 2 months with parchment between pieces (thaw covered so they don’t sweat).
Cheesecake bars: Fridge 4 to 5 days. Freeze 1 to 2 months.

Cheesecake bars need chill time to set, even baked ones. Plan on at least 4 hours, overnight is best. It’s like letting a good roux rest, the texture tightens and turns silky.

Food safety basics for dairy: keep cream cheese fillings and whipped toppings at 40°F or colder. Don’t leave dairy desserts out longer than 2 hours (1 hour if it’s hot outside).

To prevent sticky, wet tops (that “bar sweat”), cool completely, then cover. Warm bars trapped in a sealed box create condensation.

Freezer tips for ice cream, sorbet, and frozen pies

Ice crystals and freezer air ruin texture fast. Before you add a lid, press parchment or plastic wrap directly on the surface of ice cream, sorbet, or a frozen pie filling. This blocks air and slows freezer burn.

For scoopable texture:

Store in a shallow, flat container (it freezes faster and smoother).
Let it rest on the counter 5 to 10 minutes before scooping (sorbet often needs closer to 10).
If a no-churn base turns icy, let it soften 10 minutes, then quickly re-whip just until creamy, and refreeze.

For frozen pies, thaw in the fridge 20 to 40 minutes (or on the counter 10 to 15) until slices cut clean without melting into soup.

Mini party prep checklist

2 days ahead: Cheesecake bars, frozen pies, no-churn ice cream bases.
1 day ahead: Brownies and blondies (best texture next day), pralines.
Same day: Slice bars, add drizzles, pull ice cream to temper 10 minutes before serving.

Enjoy!

These low-carb, sugar-free New Orleans dessert bars and ice creams prove you can keep the big, classic flavors while keeping carbs in check. You still get praline crunch, coffee-and-chicory depth, bright citrus, and rich cheesecake texture, just without the sugar crash. The recipes are built for real life, with measured swaps and storage tips that help you slice clean bars and scoop smoother frozen treats.

If you want an easy win, start with one pan bake and one no-churn freeze. For bars, Ooey Gooey Butter Cake Bars and Pecan Pie Bars bring that party-table feel with minimal fuss. For something extra festive, King Cake Cheesecake Bars hit the Mardi Gras notes without the usual sugar load.

Then pick a no-churn treat to keep in the freezer, like No-Churn Peach Ice Cream or No-Churn Banana Split Ice Cream. They’re simple, creamy, and great for make-ahead desserts.

Thanks for reading, if you make one, which flavor are you going for first? Save this list, share it with a fellow dessert lover, and try one recipe this week.