The Best 50 Low-Carb, Sugar-Free New Orleans Pie Recipes

New Orleans pies don’t play small, they’re rich, nutty, tangy, and creamy, built on classics like pecan, praline, sweet potato, lemon icebox, Creole cream cheese, hand pies, and savory meat pies. But those old-school recipes often lean heavy on sugar and flour, which can spike carbs fast. This roundup of 50 low-carb, sugar-free New Orleans pie recipes keeps the flavors and skips the stuff you don’t need, using smart swaps like allulose, monk fruit, or erythritol blends, plus crusts made with almond flour, coconut flour, and oat fiber.

Each recipe includes ingredients with exact amounts, step-by-step directions, and approximate macros per slice or per pie. Macros are estimates and can change with brands and serving size, but they’ll still help you plan. If you miss that classic bakery vibe, these are built to bring it back without the sugar crash.

new-orleans-creole-louisiana-pies-thanksgiving-table-ac360e83 - Keto Sugar Free

Before you bake: the low carb pie basics that make these recipes work

Low-carb pies succeed when the structure is right. Think of crust as the “container” and the filling as the “set”. If either one is off, you get soggy bottoms, weepy custards, or slices that slump. The good news is that New Orleans style flavors (praline, pecan, lemon icebox, sweet dough hand pies) play really well with almond flour, smart sweeteners, and a few simple setting tricks.

Best low carb crusts for New Orleans pies (press in, roll out, and sweet dough style)

These recipes use three reliable crust templates, each with a job to do.

Almond flour butter press-in crust: Best for custards and chilled pies. Mix almond flour, sweetener, melted butter (or coconut oil), salt, press into the pan.
Almond flour coconut flour rolled crust: Better “pie-like” slice and edge. Coconut flour adds grip, so the dough rolls without falling apart.
Sweet dough hand pie crust: Almond flour plus whey protein isolate for structure, plus a pinch of xanthan gum for stretch. This is the secret to hand pies that don’t crumble.

Quick rules that save crusts:

Chill the dough 20 to 30 minutes if it feels soft.
Par-bake for wet fillings (lemon, pumpkin, custards) so the bottom stays firm.
Protect edges with foil if they brown early.
Use pie weights (or dry beans) for rolled crusts to prevent bubbling.

Dairy-free note: swap butter for coconut oil or vegan butter, then chill longer to firm it up.

new-orleans-creole-kitchen-nola-pies-mother-daughter-0ba58a14 - Keto Sugar Free

Sugar free sweeteners that taste right in praline, pecan, and custard pies

For that classic New Orleans sweetness without the grit, match the sweetener to the style.

Allulose: Best for caramel-like “goo” in pecan and praline pies because it melts and stays smooth.
Monk fruit erythritol blend: Clean sweetness and strong lift in baked pies, but it can re-crystallize in syrups if overcooked.
Powdered sweetener: Matters most in custards and whipped fillings. Granules can leave a sandy bite.

Simple conversion starting point: use 3/4 cup allulose for each 1 cup sugar, then adjust to taste.

For a deeper, blackstrap-style note, add a tiny amount of sugar-free maple syrup plus molasses flavor extract (optional), especially in praline fillings.

How to get clean slices and set fillings (no watery icebox pie, no runny pecan)

Set is everything. If you want slices that stand tall, use the right thickener and give it time.

No-bake pies: Bloom unflavored gelatin first (sprinkle over cold liquid, then dissolve). This prevents watery lemon icebox and cream pies.
Custards: Eggs provide the set, but bake gently. Custards are done when edges are set and the center jiggles slightly.
Rest time: Cool at room temp about 2 hours, then chill before slicing.

Thickening options when needed: xanthan gum (tiny amounts), glucomannan (fast thickener), or gelatin (clean slices).

Egg swaps: For true custards, eggs are hard to replace. For some chilled pies, gelatin plus whipped cream (or coconut cream) can do the job.

Macro math made simple (and how to raise protein without weird texture)

Macros here are estimates, not lab results. Brands, pan size, and slice count change the numbers. Most 9-inch pies are cut into 10 to 12 slices; hand pies are usually 1 serving each.

Easy protein boosts that still taste like pie:

Add whey isolate to sweet dough crusts for a sturdier bite.
Blend Greek yogurt or cottage cheese into cheesecake-style or cream fillings (good texture, mild tang).
Use collagen in no-bake fillings for body without making it rubbery.

Food safety for savory pies: cook meat fillings to safe temps, cool fast, and refrigerate within 2 hours. Reheat leftovers until hot all the way through before serving.

new-orleans-family-baking-louisiana-pies-0e1b2d07 - Keto Sugar Free

The Best 50 Low Carb, Sugar Free New Orleans pie recipes (ingredients, steps, and macros)

These New Orleans-inspired pies keep the flavors you expect (pecan goo, praline crunch, lemon tang, sweet potato spice, bakery-style hand pies), while skipping sugar and keeping carbs in check. All pies use a 9-inch pie pan unless noted, and hand pies yield 6 to 8. Macros are approximate per slice (1 of 12) or per hand pie.

Iconic Louisiana pies, made low carb and sugar free (10 recipes)

1) Classic NOLA Pecan Pie (low carb)
Gooey, sliceable pecan pie with an allulose set.
Ingredients:

1 par-baked almond flour crust
3 large eggs
3/4 cup allulose
1/2 cup melted butter
1 tsp vanilla
1 1/2 cups pecan halves
Directions:
Whisk eggs, allulose, butter, vanilla.
Stir in pecans, pour into crust.
Bake 325 F for 45 to 55 min, cool, chill 4 hours.
Macros (per slice): ~320 cal, 3g net carbs, 6g protein, 30g fat.

2) Louisiana Bourbon Pecan Pie
Classic pecan pie with a warm bourbon note.
Ingredients:

1 par-baked almond flour crust
3 large eggs
3/4 cup allulose
1/2 cup melted butter
2 tbsp bourbon
1 tsp vanilla
1 1/2 cups pecans
Directions:
Whisk eggs, allulose, butter, bourbon, vanilla.
Fold in pecans, pour into crust.
Bake 325 F for 45 to 55 min, chill overnight for clean slices.
Macros: ~325 cal, 3g net carbs, 6g protein, 31g fat.

3) Dark Chocolate Bourbon Pecan Pie
Deep cocoa meets bourbon pecan goo.
Ingredients:

1 par-baked almond flour crust
3 large eggs
3/4 cup allulose
1/2 cup butter, melted
2 tbsp bourbon
2 tbsp cocoa powder
1 1/2 cups pecans
Directions:
Whisk eggs, allulose, butter, bourbon, cocoa.
Stir in pecans, pour into crust.
Bake 325 F for 45 to 55 min, cool fully before slicing.
Macros: ~330 cal, 4g net carbs, 6g protein, 31g fat.

4) Maple Pecan Pie
Maple flavor without the sugar spike.
Ingredients:

1 par-baked almond flour crust
3 large eggs
2/3 cup allulose
1/2 cup butter, melted
1/4 cup sugar-free maple syrup
1 tsp vanilla
1 1/2 cups pecans
Directions:
Whisk eggs, allulose, butter, syrup, vanilla.
Add pecans, pour into crust.
Bake 325 F for 45 to 55 min, chill 6 hours.
Macros: ~320 cal, 4g net carbs, 6g protein, 30g fat.

5) Pecan Praline Pie
Praline-style filling with a sweet crunch top.
Ingredients:

1 par-baked almond flour crust
3 large eggs
3/4 cup allulose
1/2 cup butter, melted
1/4 cup heavy cream
1 1/2 cups chopped pecans
Directions:
Whisk eggs, allulose, butter, cream.
Stir in pecans, pour into crust.
Bake 325 F for 45 to 55 min, cool, chill for the praline set.
Macros: ~340 cal, 4g net carbs, 6g protein, 33g fat.

6) Chocolate Pecan Pie
Pecan pie with a brownie-like edge.
Ingredients:

1 par-baked almond flour crust
3 large eggs
3/4 cup allulose
1/2 cup butter, melted
1/3 cup sugar-free chocolate chips
1 tsp vanilla
1 1/4 cups pecans
Directions:
Whisk eggs, allulose, butter, vanilla.
Stir in chips and pecans, pour into crust.
Bake 325 F for 45 to 55 min, chill 4 hours.
Macros: ~335 cal, 4g net carbs, 6g protein, 32g fat.

7) Cranberry Pecan Pie
Tart cranberries cut the richness.
Ingredients:

1 par-baked almond flour crust
3 large eggs
3/4 cup allulose
1/2 cup butter, melted
1 cup pecans
1/2 cup fresh cranberries
Directions:
Whisk eggs, allulose, butter.
Fold in pecans and cranberries, pour into crust.
Bake 325 F for 45 to 55 min, chill overnight.
Macros: ~310 cal, 4g net carbs, 5g protein, 29g fat.

8) Sweet Potato Pie (extra spice)
Roasted sweet potato puree with bold warm spice.
Ingredients:

1 par-baked almond flour crust
1 1/2 cups roasted sweet potato puree
2 large eggs
1/2 cup allulose
1/2 cup heavy cream
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
Directions:
Whisk puree, eggs, allulose, cream, spices.
Pour into crust.
Bake 325 F for 40 to 50 min (edges set, center jiggles), chill 4 hours.
Macros: ~210 cal, 7g net carbs, 5g protein, 18g fat.

9) Sweet Potato Praline Pie
Silky sweet potato with a pecan praline layer.
Ingredients:

1 par-baked almond flour crust
1 1/2 cups roasted sweet potato puree
2 eggs
1/2 cup allulose
1/2 cup cream
3/4 cup chopped pecans
2 tbsp butter, melted
Directions:
Mix puree, eggs, allulose, cream, pour into crust.
Toss pecans with butter, sprinkle on top.
Bake 325 F for 45 to 55 min, cool, chill to set.
Macros: ~260 cal, 8g net carbs, 6g protein, 22g fat.

10) Sweet Potato Pie with Pecan Streusel Topping
Bakery-style streusel crunch, low carb.
Ingredients:

1 par-baked almond flour crust
1 1/2 cups roasted sweet potato puree
2 eggs
1/2 cup allulose
1/2 cup cream
1/2 cup pecans, chopped
2 tbsp almond flour
2 tbsp butter, cold
Directions:
Mix puree, eggs, allulose, cream, pour into crust.
Rub pecans, almond flour, butter into crumbs, scatter on top.
Bake 325 F for 45 to 55 min, chill 4 hours.
Macros: ~270 cal, 8g net carbs, 6g protein, 23g fat.

Custard and cream pies you will see in New Orleans restaurants (10 recipes)

11) Coconut Custard Pie
Gentle-baked custard with coconut chew.
Ingredients:

1 par-baked almond flour crust
3 large eggs
1/2 cup allulose, powdered
1 1/2 cups coconut milk (or half-and-half)
1 tsp vanilla
3/4 cup unsweetened shredded coconut
Directions:
Whisk eggs, sweetener, milk, vanilla, stir in coconut.
Pour into crust.
Bake 325 F for 35 to 45 min (soft jiggle), cool, chill 3 hours.
Macros: ~220 cal, 4g net carbs, 6g protein, 20g fat.

12) Buttermilk Pie
Tangy custard, like a sweet-tart hug.
Ingredients:

1 par-baked almond flour crust
3 eggs
2/3 cup allulose, powdered
1 cup buttermilk
4 tbsp butter, melted
1 tsp vanilla
Directions:
Whisk eggs, sweetener, buttermilk, butter, vanilla.
Pour into crust.
Bake 325 F for 35 to 45 min, cool, chill before slicing.
Macros: ~200 cal, 5g net carbs, 6g protein, 17g fat.

13) Chocolate Chess Pie
Fudgy custard with a thin crackly top.
Ingredients:

1 par-baked almond flour crust
3 eggs
2/3 cup allulose, powdered
1/3 cup cocoa powder
4 tbsp butter, melted
1/4 cup heavy cream
1 tsp vanilla
Directions:
Whisk eggs, sweetener, cocoa, butter, cream, vanilla.
Pour into crust.
Bake 325 F for 35 to 45 min, cool fully to set.
Macros: ~230 cal, 5g net carbs, 6g protein, 20g fat.

14) Lemon Chess Pie
Bright lemon custard with a classic chess texture.
Ingredients:

1 par-baked almond flour crust
3 eggs
2/3 cup allulose, powdered
1/2 cup lemon juice
1 tbsp lemon zest
4 tbsp butter, melted
Directions:
Whisk eggs, sweetener, lemon juice, zest, butter.
Pour into crust.
Bake 325 F for 30 to 40 min (gentle jiggle), chill 4 hours.
Macros: ~190 cal, 6g net carbs, 5g protein, 16g fat.

15) Egg Custard Pie with Nutmeg
Old-school custard, light and smooth.
Ingredients:

1 par-baked almond flour crust
3 eggs
1/2 cup allulose, powdered
1 3/4 cups half-and-half
1 tsp vanilla
1/2 tsp ground nutmeg
Directions:
Whisk eggs, sweetener, half-and-half, vanilla.
Pour into crust, dust nutmeg on top.
Bake 325 F for 35 to 45 min, cool, chill 3 hours.
Macros: ~180 cal, 4g net carbs, 6g protein, 15g fat.

16) Sweet Potato Custard Pie (silky)
Sweeter feel, but still sliceable and light.
Ingredients:

1 par-baked almond flour crust
1 cup roasted sweet potato puree
2 eggs + 1 yolk
1/2 cup allulose
1 cup half-and-half
1 tsp cinnamon
Directions:
Blend puree, eggs, allulose, half-and-half, cinnamon until smooth.
Pour into crust.
Bake 325 F for 35 to 45 min, cool, chill 4 hours.
Macros: ~190 cal, 7g net carbs, 6g protein, 15g fat.

17) Banana Cream Pie (sugar free pudding style)
Creamy banana pudding vibe, no sugar.
Ingredients:

1 baked almond flour crust, cooled
1 1/2 cups heavy cream
1 cup unsweetened almond milk
3 egg yolks
1/2 cup allulose, powdered
1 tsp banana extract
1 tsp unflavored gelatin (optional, for extra set)
Directions:
Warm cream, milk, sweetener, temper in yolks, cook until thick.
Stir in extract (and bloomed gelatin), cool, pour into crust.
Chill 6 hours, top with stabilized whipped cream.
Macros: ~260 cal, 4g net carbs, 5g protein, 25g fat.

18) Coconut Cream Pie with toasted topping
Cool coconut cream with a firm slice.
Ingredients:

1 baked almond flour crust, cooled
1 1/2 cups heavy cream
1 cup coconut milk
1/2 cup allulose, powdered
1 tsp unflavored gelatin
1 cup shredded coconut, toasted
Directions:
Bloom gelatin in 2 tbsp cold coconut milk.
Warm cream, coconut milk, sweetener, dissolve gelatin, cool, pour into crust.
Chill 6 hours, top with whipped cream and toasted coconut.
Macros: ~310 cal, 5g net carbs, 4g protein, 30g fat.

19) Creole Cream Cheese Pie (high protein option)
Tangy, cheesecake-like, higher protein.
Ingredients:

1 baked almond flour crust, cooled
12 oz cream cheese, softened
1 cup Greek yogurt
1/2 cup allulose, powdered
2 tsp lemon juice
1 tsp vanilla
Directions:
Beat cream cheese, then blend in yogurt, sweetener, lemon, vanilla.
Spread into crust.
Chill 6 to 8 hours for the cleanest slices.
Macros: ~240 cal, 6g net carbs, 10g protein, 19g fat.

20) Mississippi Mud Pie (low carb crust)
Chocolate-on-chocolate with a whipped top.
Ingredients:

1 baked almond flour crust (add 2 tbsp cocoa)
1 1/2 cups heavy cream
6 oz sugar-free dark chocolate
2 tbsp powdered allulose
1 tsp unflavored gelatin
Directions:
Heat 3/4 cup cream, melt in chocolate and sweetener, cool slightly.
Bloom gelatin in 1 tbsp water, whisk in, pour into crust, chill 4 hours.
Whip remaining cream with a spoon of cream cheese, spread, chill 1 hour.
Macros: ~320 cal, 5g net carbs, 4g protein, 32g fat.

Fruit and garden pies with Louisiana flavor (10 recipes)

21) Louisiana Strawberry Pie (no bake glaze)
Fresh berries in a clear, sliceable glaze.
Ingredients:

1 baked almond flour crust, cooled
4 cups strawberries, hulled
1/2 cup water
1/3 cup allulose
1 tsp lemon juice
1/2 tsp xanthan gum
Directions:
Simmer water, allulose, lemon 2 min, whisk in xanthan (no lumps).
Cool glaze 10 min, fold with berries, fill crust.
Chill 4 hours.
Macros: ~140 cal, 6g net carbs, 3g protein, 10g fat.

22) Cream Cheese filled Strawberry Pie
Creamy base under bright berries.
Ingredients:

1 baked almond flour crust, cooled
8 oz cream cheese, softened
1/3 cup powdered allulose
1 tsp vanilla
3 cups strawberries
1/2 cup water + 1/2 tsp xanthan
Directions:
Beat cream cheese, sweetener, vanilla, spread in crust.
Make quick glaze (water + sweetener, xanthan), cool, toss with berries.
Pile berries on top, chill 4 hours.
Macros: ~210 cal, 6g net carbs, 5g protein, 18g fat.

23) Mirliton Pie (chayote, apple-like)
Mild, spiced “apple” pie feel with chayote.
Ingredients:

1 rolled almond flour crust (top and bottom)
3 cups chayote, peeled and diced
1/3 cup allulose
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp xanthan gum
Directions:
Simmer chayote, allulose, lemon, cinnamon until just tender, thicken with xanthan.
Cool filling, add to crust, top with lattice.
Bake 350 F for 35 to 40 min, cool 2 hours.
Macros: ~220 cal, 6g net carbs, 5g protein, 20g fat.

24) Peach Cobbler Pie (crumb topping)
Jammy peaches with a buttery crumble.
Ingredients:

1 baked almond flour crust, cooled
3 cups sliced peaches (fresh or thawed)
1/3 cup allulose
1 tbsp lemon juice
1/2 tsp glucomannan
1/3 cup almond flour
3 tbsp butter, cold
Directions:
Cook peaches, allulose, lemon 5 min, whisk in glucomannan, cool in crust.
Crumble almond flour and butter on top.
Bake 350 F for 20 to 25 min, cool fully.
Macros: ~200 cal, 8g net carbs, 4g protein, 17g fat.

25) Fig Pie (Magnolia fig style)
Sweet fig flavor with a thick, jammy set.
Ingredients:

1 baked almond flour crust, cooled
2 cups chopped figs (fresh)
1/3 cup allulose
1 tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp xanthan gum
Directions:
Simmer figs, allulose, lemon, cinnamon until syrupy.
Whisk in xanthan, cool 10 min, fill crust.
Chill 4 hours (or bake 325 F for 20 min for a firmer slice).
Macros: ~170 cal, 9g net carbs, 3g protein, 12g fat.

26) Blackberry Pie (thickened)
Bold berries with a clean slice, not runny.
Ingredients:

1 rolled almond flour crust (top and bottom)
4 cups blackberries
1/3 cup allulose
1 tbsp lemon juice
1/2 tsp glucomannan
Directions:
Warm berries, allulose, lemon 3 min, whisk in glucomannan until glossy.
Cool filling, add to crust, top with crust vents.
Bake 350 F for 30 to 35 min, cool 3 hours.
Macros: ~210 cal, 7g net carbs, 5g protein, 19g fat.

27) Apple Pie with Cream Cheese Crust (low carb apple swap with chayote)
Chayote “apples” in a tender cream cheese crust.
Ingredients:

1 cream cheese almond flour crust (top and bottom)
4 cups chayote, peeled and thin-sliced
1/3 cup allulose
2 tbsp lemon juice
1 tsp cinnamon
1/4 tsp xanthan gum
Directions:
Toss chayote with lemon (this helps the apple vibe), cook with allulose and cinnamon until crisp-tender.
Thicken with xanthan, cool, fill crust, top and vent.
Bake 350 F for 35 to 40 min, cool before slicing.
Macros: ~230 cal, 7g net carbs, 6g protein, 21g fat.

28) Lemon Icebox Pie (classic)
Cold, creamy lemon with a firm gelatin set.
Ingredients:

1 baked almond flour crust, cooled
1 cup heavy cream
4 oz cream cheese
1/3 cup powdered allulose
1/2 cup lemon juice
1 tbsp zest
1 tsp unflavored gelatin
Directions:
Bloom gelatin in 2 tbsp cold lemon juice.
Beat cream cheese and sweetener, add lemon and zest, melt in gelatin.
Fold in whipped cream, fill crust, chill 6 hours.
Macros: ~240 cal, 5g net carbs, 4g protein, 24g fat.

29) Whipped Lemon Icebox Pie
Lighter texture, still holds a slice.
Ingredients:

1 baked almond flour crust, cooled
1 1/2 cups heavy cream
1/3 cup powdered allulose
1/2 cup lemon juice
1 tbsp zest
1 tsp gelatin
Directions:
Bloom gelatin in 2 tbsp lemon juice, dissolve gently.
Whip cream with sweetener to soft peaks, fold in lemon, zest, gelatin.
Fill crust, chill 6 hours.
Macros: ~260 cal, 4g net carbs, 3g protein, 27g fat.

30) Key Lime Pie (Gulf Coast style)
Sharp key lime flavor, smooth and cold.
Ingredients:

1 baked almond flour crust, cooled
1 cup heavy cream
4 oz cream cheese
1/3 cup powdered allulose
1/2 cup key lime juice
1 tsp gelatin
Directions:
Bloom gelatin in 2 tbsp lime juice.
Beat cream cheese and sweetener, add remaining juice, whisk in gelatin.
Fold in whipped cream, fill crust, chill 6 hours.
Macros: ~240 cal, 5g net carbs, 4g protein, 24g fat.

Sweet dough and fried hand pies, New Orleans bakery style (10 recipes)

31) Sweet Dough Fried Pies (base dough recipe)
Soft, bendy low-carb sweet dough for frying (yields 8).
Ingredients:

2 cups almond flour
1/4 cup whey isolate
2 tbsp powdered allulose
1 tsp xanthan gum
1/2 tsp baking powder
1 egg
3 tbsp butter, melted
2 tbsp sour cream
Directions:
Mix dry, stir in egg, butter, sour cream, chill 20 min.
Roll between parchment, cut 8 rounds.
Fill, seal, fry at 350 F, drain on rack.
Macros (per hand pie dough only): ~210 cal, 3g net carbs, 10g protein, 16g fat.

32) Fried Sweet Potato Pies
Spiced sweet potato filling in fried sweet dough (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
1 cup roasted sweet potato puree
2 tbsp allulose
1/2 tsp cinnamon
1 tsp bourbon vanilla extract (optional)
Directions:
Mix filling, cool fully before stuffing.
Fill rounds, seal tight, chill 10 min.
Fry 350 F for 2 to 3 min per side, drain, cool 10 min.
Macros (per hand pie): ~290 cal, 6g net carbs, 11g protein, 22g fat.

33) Sweet Dough Sweet Potato Hand Pies (baked option)
Same flavor, less mess, baked at 375 F (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
1 cup roasted sweet potato puree
2 tbsp allulose
1/2 tsp cinnamon
1 egg, beaten (wash)
Directions:
Mix filling, cool, fill and seal hand pies.
Brush with egg wash, cut a small vent.
Bake 375 F for 18 to 22 min, cool 15 min to set.
Macros: ~275 cal, 6g net carbs, 12g protein, 21g fat.

34) Sweet Dough Fig Hand Pies
Jammy figs tucked into tender sweet dough (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
1 cup chopped figs
2 tbsp allulose
1 tsp lemon juice
1/4 tsp xanthan gum
Directions:
Cook figs, allulose, lemon 3 min, whisk in xanthan, cool.
Fill and seal hand pies.
Fry 350 F for 2 to 3 min per side (or bake 375 F for 18 to 22 min).
Macros (fried): ~285 cal, 7g net carbs, 11g protein, 22g fat.

35) Sweet Dough Blackberry Hand Pies
Tart blackberry filling that stays put (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
1 1/2 cups blackberries
2 tbsp allulose
1 tsp lemon juice
1/4 tsp glucomannan
Directions:
Warm berries with allulose and lemon, whisk in glucomannan, cool.
Fill, seal, chill 10 min.
Fry 350 F for 2 to 3 min per side, drain well.
Macros: ~270 cal, 6g net carbs, 11g protein, 21g fat.

36) Sweet Dough Peach Hand Pies
Peach cobbler feel in a hand pie (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
1 1/2 cups peaches, diced
2 tbsp allulose
1 tsp lemon juice
1/4 tsp glucomannan
Directions:
Cook peaches, allulose, lemon 4 min, thicken, cool completely.
Fill and seal.
Bake 375 F for 18 to 22 min (or fry 350 F for 2 to 3 min per side).
Macros: ~265 cal, 7g net carbs, 11g protein, 20g fat.

37) Sweet Dough Lemon Hand Pies
Bright lemon “curd” style filling (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
2 egg yolks
1/3 cup lemon juice
1/3 cup powdered allulose
3 tbsp butter
1 tsp lemon zest
Directions:
Cook yolks, juice, sweetener, butter on low until thick, stir in zest, cool.
Fill and seal pies.
Bake 375 F for 18 to 22 min, cool 20 min before eating.
Macros: ~280 cal, 5g net carbs, 12g protein, 23g fat.

38) Fried Apple Hand Pies (chayote apple filling)
Old-school “apple pie” flavor using peeled chayote (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
2 cups chayote, peeled and diced
2 tbsp lemon juice
3 tbsp allulose
1 tsp cinnamon
1/4 tsp xanthan gum
Directions:
Cook chayote with lemon, allulose, cinnamon until tender-crisp, thicken, cool.
Fill and seal, chill 10 min.
Fry 350 F for 2 to 3 min per side, drain on a rack.
Macros: ~265 cal, 6g net carbs, 11g protein, 21g fat.

39) Fried Pecan Hand Pies
Mini pecan pie pockets with an allulose goo (yields 8).
Ingredients:

1 batch sweet dough (Recipe 31)
1 egg
1/3 cup allulose
2 tbsp butter, melted
1 tsp vanilla
3/4 cup chopped pecans
Directions:
Stir filling, let sit 5 min to thicken slightly.
Fill and seal tightly (don’t overfill).
Fry 350 F for 2 to 3 min per side, cool 15 min for the set.
Macros: ~320 cal, 5g net carbs, 12g protein, 27g fat.

40) Crawfish Hand Pies (savory)
Savory bakery-style hand pies (omit sweetener in dough, yields 8).
Ingredients:

Sweet dough base (Recipe 31), omit allulose
1 tbsp butter
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup bell pepper, diced
1 cup cooked crawfish tails
2 tbsp cream cheese
1 tsp Cajun seasoning
Directions:
Cook trinity in butter, stir in crawfish, cream cheese, seasoning, cool fully before filling.
Fill, seal, chill 10 min.
Bake 375 F for 18 to 22 min (or fry 350 F), cool 10 min.
Macros (baked, per hand pie): ~290 cal, 4g net carbs, 16g protein, 22g fat.

Savory New Orleans and Louisiana hand pies and tomato pie favorites (10 recipes)

41) Natchitoches Meat Pies (low carb dough)
Classic meat pies with a flaky low-carb crust (yields 8).
Ingredients:

Savory dough: 2 cups almond flour, 1 egg, 6 tbsp butter, 1 tsp xanthan, 1/2 tsp salt
1 lb ground beef
1/2 cup onion, diced
1 tsp Cajun seasoning
1/4 cup beef broth
Directions:
Cook beef, onion, seasoning, add broth, reduce, cool fully before sealing dough.
Fill, seal, vent.
Bake 375 F for 18 to 22 min.
Macros (per hand pie): ~360 cal, 4g net carbs, 18g protein, 30g fat.

42) Meat Pie with Creole Sauce (dip)
Meat pies with a tangy tomato dip (yields 8).
Ingredients:

8 baked meat pies (Recipe 41)
1/2 cup no-sugar-added tomato sauce
1 tbsp hot sauce
1 tsp allulose (optional)
1 tsp Cajun seasoning
Directions:
Warm tomato sauce with hot sauce, sweetener, seasoning 5 min.
Bake meat pies until hot.
Serve sauce on the side for dipping.
Macros (pie + sauce): ~370 cal, 5g net carbs, 18g protein, 30g fat.

43) Savory Boudin Pies
Boudin-style filling, spiced your way (yields 8).
Ingredients:

Savory dough (Recipe 41)
12 oz cooked boudin (or boudin filling)
2 tbsp green onion, sliced
1 tbsp parsley, chopped
Cayenne 1/8 to 1/2 tsp (mild to hot)
Directions:
Mix boudin with herbs, cool before filling (hot filling breaks seals).
Fill, seal, vent.
Bake 375 F for 18 to 22 min.
Macros: ~340 cal, 4g net carbs, 16g protein, 28g fat.

44) Alligator Hand Pies (Cajun spice)
Lean, savory, and seriously Louisiana (yields 8).
Ingredients:

Savory dough (Recipe 41)
12 oz ground alligator (or chopped cooked alligator)
1/2 cup trinity mix (onion, celery, bell pepper)
1 tsp Cajun seasoning
Cayenne 1/8 to 1/2 tsp
2 tbsp cream cheese
Directions:
Cook alligator with trinity and spices, stir in cream cheese, cool.
Fill, seal, vent.
Bake 375 F for 18 to 22 min, rest 5 min.
Macros: ~320 cal, 4g net carbs, 18g protein, 25g fat.

45) Shrimp and Mirliton Turnovers
Shrimp, chayote, and creamy sauce in a turnover (yields 8).
Ingredients:

Savory dough (Recipe 41)
1 tbsp butter
1/2 cup trinity mix
1 cup mirliton (chayote), diced and cooked
8 oz shrimp, chopped
2 tbsp heavy cream
1 tsp Creole seasoning
Directions:
Cook trinity, add mirliton and shrimp until done, stir in cream, cool fully.
Fill, seal, vent.
Bake 375 F for 18 to 22 min.
Macros: ~300 cal, 4g net carbs, 16g protein, 24g fat.

46) Creole Tomato Pie (summer)
Savory tomato pie with cheesy top (9-inch, 10 slices).
Ingredients:

1 baked savory almond flour crust
2 cups tomatoes, sliced and drained
1/2 tsp salt
1 cup shredded mozzarella
1/2 cup mayo (or 1/2 mayo, 1/2 Greek yogurt)
2 tbsp basil, chopped
Directions:
Salt tomatoes 20 min, blot dry (this stops puddles).
Mix cheese and mayo, spread over tomatoes in crust, add basil.
Bake 375 F for 25 to 30 min, cool 20 min before slicing.
Macros (per slice): ~230 cal, 4g net carbs, 9g protein, 20g fat.

47) Crawfish Etouffee Style Mini Pies (muffin tin)
Mini pies that eat like appetizers (yields 12).
Ingredients:

Savory dough (Recipe 41)
2 tbsp butter
1 cup trinity mix
1 tbsp tomato paste
1 cup cooked crawfish tails
1/2 cup broth
2 tbsp cream
Directions:
Cook trinity in butter, stir in paste, add crawfish, broth, simmer to thick, cool.
Press dough into muffin cups, fill, top with dough.
Bake 375 F for 16 to 18 min.
Macros (per mini pie): ~190 cal, 3g net carbs, 9g protein, 15g fat.

48) Chicken and Andouille Pot Pie (cauli thickened)
Creamy pot pie filling without flour (9-inch, 8 slices).
Ingredients:

1 baked savory almond flour crust
2 cups cooked chicken, chopped
4 oz andouille, diced
1 cup riced cauliflower
1 cup chicken broth
1/2 cup heavy cream
1 tsp Cajun seasoning
Directions:
Simmer broth, cauliflower, seasoning until thick, stir in cream.
Fold in chicken and andouille, cool 10 min, fill crust.
Bake 375 F for 20 min to heat through, rest 10 min.
Macros (per slice): ~330 cal, 6g net carbs, 20g protein, 25g fat.

49) Gulf Fish Pie with Trinity (celery, onion, bell pepper)
Comforting fish pie with a Creole base (9-inch, 8 slices).
Ingredients:

1 baked savory almond flour crust
1 tbsp butter
1 cup trinity mix
2 cups cooked white fish, flaked
1 cup broth
1/2 cup cream
Cayenne 1/8 to 1/2 tsp
Directions:
Cook trinity in butter, add broth and cream, simmer to lightly thicken.
Fold in fish, cool slightly, fill crust.
Bake 375 F for 15 to 20 min, rest 10 min.
Macros: ~280 cal, 5g net carbs, 18g protein, 20g fat.

50) Spicy Sausage and Pepper Jack Hand Pies
Cheesy, spicy hand pies with adjustable heat (yields 8).
Ingredients:

Savory dough (Recipe 41)
12 oz spicy sausage, cooked and crumbled
1/4 cup bell pepper, diced
1/2 cup pepper jack, shredded
Cayenne 1/8 to 1/2 tsp
Directions:
Cook sausage and pepper, drain well, cool (hot grease breaks seals).
Mix in cheese, fill, seal, vent.
Bake 375 F for 18 to 22 min.
Macros: ~380 cal, 4g net carbs, 17g protein, 33g fat.

Make them truly high protein: easy upgrades that still taste like dessert

Some New Orleans pies are already protein-friendly, like custards and cream cheese based fillings. Others, especially fruit pies and icebox styles, can end up mostly fat and sweetener unless you give them a little help. The goal is simple: add protein in ways that keep the bite tender, the filling smooth, and the flavor still dessert-first.

Protein boosts for crusts (without turning them dry)

A low-carb crust can take a protein bump, but it’s easy to overshoot and end up with something that eats like a cracker. The sweet spot is 2 to 4 tbsp whey isolate or egg white powder per 9-inch crust.

Here’s the simple method that keeps texture on your side:

Whisk the protein powder into the dry mix first (almond flour, coconut flour, oat fiber, sweetener, salt). This prevents clumps and gritty pockets.
Add your fat, then check the feel. If the dough looks sandy or won’t hold together, add moisture and fat back in.
If you added 3 to 4 tbsp protein, plan on adding 1 to 2 tbsp extra butter or 1 to 2 tbsp sour cream to keep tenderness. Sour cream gives a softer, more bakery-like crumb.

Why this matters: protein powders absorb water and tighten structure. That’s helpful for hand pie dough and press-in crusts, but it can dry them out fast.

Also watch the bake. Overbaking is the main reason low-carb crusts crumble. Nut flours toast quickly, then the crust keeps drying as it cools. Pull it when it looks set and smells nutty, not when it turns deep brown.

Protein boosts for fillings (custards, cream pies, and even fruit pies)

Fillings are where high-protein upgrades can feel invisible, as long as you pick the right add-in for the right pie. Custards and cream pies already have a head start from eggs and dairy. Fruit pies usually need more support.

Easy, brand-neutral options that work:

Blended cottage cheese: Makes cream fillings thicker and higher protein without a strong “cheese” taste if you blend until fully smooth. Great in Creole cream cheese style pies.
Greek yogurt: Adds protein plus a tang that fits lemon, key lime, and buttermilk flavors. Stir it in after the base cools a bit to avoid curdling.
Cream cheese: Not the highest protein on its own, but it boosts structure and makes slices clean. Pair it with yogurt or cottage cheese to raise protein more.
Unflavored collagen: Dissolves easily and won’t get chalky. It’s ideal for no-bake pies because it adds body without changing taste much.
Sugar-free pudding mix (use carefully): Helpful for texture in cream pies, but it can overpower flavors and thicken too much. Start small and taste as you go.

One heat note that saves a lot of fillings: whey can clump or turn grainy when cooked hard. For no-bake fillings, whisk whey into the mixture after it cools to warm (not hot), then chill to set.

Serving ideas that raise protein and keep carbs low

If you don’t want to change the recipe, you can still raise protein at the plate. This is especially useful for fruit pies, where adding dairy proteins to the filling can mute the fruit.

A few easy New Orleans-friendly serving upgrades:

Top slices with protein whipped cream (whip heavy cream with a scoop of unflavored or vanilla protein, plus a touch of sweetener). Add bourbon vanilla for that classic bakery note.
Serve with a generous spoon of unsweetened Greek yogurt mixed with cinnamon and a splash of vanilla. It reads like a creamy sauce, not “health food.”
Add a small side of pecans (toasted if you have time) with a pinch of salt. It fits pecan, praline, and sweet potato pies and adds protein without extra carbs.
For chocolate or coffee-forward pies, dust the topping with chicory coffee or espresso powder. It boosts the New Orleans vibe and makes sugar-free desserts taste richer.

These small add-ons keep your slices low-carb, raise protein, and still feel like dessert.

Storage, freezing, and party planning for Mardi Gras season and beyond

A great pie table is all about timing and temperature. Low-carb crusts dry out faster than wheat crusts, and sugar-free fillings can weep if they warm up, then chill again. Treat your pies like parade throws, keep them moving, but keep them cool. For January 2026 hosting, citrus pies shine right now, and berries usually taste best from frozen (more consistent sweetness, less watery runoff).

How to store each type (custard, nut pies, icebox, hand pies)

Storage depends on what’s inside.

Custard pies (egg-based): Refrigerate, covered, for 3 to 4 days. Use a pie box or loosely tent with foil so the top doesn’t sweat. Food safety: custards must be refrigerated, and they should not sit out more than 2 hours.
Nut pies (pecan, praline): Cover and refrigerate for 4 to 5 days. These firm up best after an overnight chill. Use plastic wrap pressed against the cut surface to prevent drying.
Icebox pies (lemon, key lime, cream): Refrigerate for 3 to 4 days. Store in an airtight container to block fridge odors. Keep toppings (whipped cream, toasted coconut, pecans) separate until serving for the cleanest slices.
Hand pies (sweet or savory): Refrigerate cooked hand pies for 3 to 4 days in a container lined with paper towel (helps stop sogginess). Seafood hand pies must be refrigerated and should not sit out more than 2 hours.

Freezer friendly picks and how to thaw for best texture

Nut pies and hand pies freeze well. Wrap tightly (plastic wrap, then foil), then freeze up to 2 months for best flavor.

Icebox pies can freeze, but they may get icy unless they’re stabilized with gelatin or a similar thickener. Even then, expect a slightly softer texture after thawing.

Best thaw plan:

Thaw overnight in the fridge, still wrapped (reduces condensation).
For hand pies, re-crisp in a 350 F oven for 6 to 10 minutes or air fryer for a few minutes until hot.

A simple make-ahead timeline for a pie table

Keep it simple and stack the work:

Day 1: Bake crusts, bake nut pies, cool completely, then refrigerate.
Day 2: Bake custard pies, mix and chill icebox pies, prep toppings (toast nuts, whip later).
Day 3 (party day): Fry or bake hand pies, set out toppings and serving tools.

For transport, chill pies fully before driving, then pack them flat in a cooler with ice packs. Cold pies slice cleaner, travel better, and stay safe on a long Mardi Gras stop-and-go.

Enjoy!

These 50 low-carb, sugar-free New Orleans pie recipes prove you don’t have to give up that bold NOLA flavor to keep carbs in check. From gooey pecan and praline to tangy lemon icebox and spiced sweet potato, the textures still hit, the slices still hold, and the swaps stay practical. The crust and set tips matter, but once you get them down, you can rotate pies all season without the sugar crash.

Start with an easy win like the lemon icebox pie, classic pecan pie, or sweet potato pie, then build from there. Save this list, pick one sweet pie and one savory hand pie, and make the sweetness your own by tasting and adjusting as you go (allulose and powdered blends can vary). Keep in mind the macros are estimates, brands and slice size change the numbers, so use your own tracker if you need tighter totals. Thanks for baking along, which pie is first on your table?