The Best 50 Low-Carb, Sugar Free Southern Easter Recipes

Easter food should taste like home, even if you’re keeping carbs and sugar low. This list of The Best 50 Low-Carb, Sugar Free Southern Easter Recipes keeps the classics on the table, just with smarter ingredients.

It’s for Southern cooks who want ham, deviled eggs, casseroles, greens, and sweet treats without the sugar rush. You’ll find 50 makeovers across mains, sides, appetizers, desserts, drinks, and breads, so you can plan a full spread.

Here, “low-carb” means skipping high-starch add-ins when you can, and “sugar free” means no added sugar (not sugar alcohol free). Along the way, you’ll see easy swaps like allulose, erythritol and monk fruit blends, sugar-free maple syrup, cauliflower mash, almond flour, pork rind crumbs, and low-carb thickeners.

Before you start, check labels, since ham glazes and some “sugar-free” products still hide carbs. Macros are estimates, but the flavors stay classic.

How to make Southern Easter recipes low-carb and sugar free without weird texture

Southern Easter food has a certain “feel” as much as a flavor. Ham glaze should look shiny, gravy should cling to a spoon, and desserts should taste smooth, not gritty. The good news is you can keep the classic comfort and still go low-carb and sugar free, as long as you use the right sweeteners, thickeners, and starch swaps.

Start with two rules that save a lot of frustration. First, pick the sweetener based on the job, not the label hype. Second, build texture on purpose, because removing sugar and starch removes structure. Once you get those right, the rest feels like regular Southern cooking.

Before you cook, a quick safety note matters for holiday meals. Keep hot foods hot and cold foods cold. Reheat ham to 140°F if it’s fully cooked (145°F if it’s raw), cook chicken to 165°F, and don’t leave deviled eggs out longer than 2 hours (1 hour if it’s hot outside).

The sugar free pantry that makes Southern favorites taste right

If you buy a few smart staples once, you can “fix” most classic Easter recipes on the fly. Here are the core pantry items and when each one earns its spot.

Allulose: Use it for glazes, caramel notes, and syrups because it browns and stays smooth instead of getting crunchy.
Monk fruit blend: Use it for everyday sweetness in baking because it tastes clean and measures more like sugar (check the brand’s conversion).
Powdered sweetener: Use it for frosting, whipped cream, and no-bake fillings so you don’t get that gritty bite.
Sugar-free maple syrup: Use it for brunch flavors (think sausage, breakfast casseroles, and pecan desserts), and add it at the end so it doesn’t taste “cooked.”
Sugar-free ketchup/BBQ sauce: Use it for meatloaf, pulled pork, and party dips, but watch serving sizes because carbs add up fast.
Dijon: Use it to cut sweetness in ham glaze and dressings, and to help emulsify sauces.
Apple cider vinegar: Use it to brighten greens, slaw, and sauces, especially when a recipe feels heavy without sugar.
Worcestershire (check sugar): Use it for deep savory flavor in gravy, deviled eggs, and marinades, and scan labels for hidden sweeteners.
Smoked paprika: Use it to add smoky “pit” flavor to rubs, deviled eggs, and creamy dips without sugar.
Liquid smoke (optional): Use a few drops when you want BBQ vibes fast, especially in crockpot meats or sauces.
Hot sauce: Use it to wake up rich foods like fried chicken, pimento cheese, and collards without adding carbs.
Almond flour: Use it for breading, cakes, and biscuits, and expect a tender crumb with a slight nutty richness.
Coconut flour (small amounts): Use it in tiny amounts to soak up extra moisture, because too much turns baked goods dry and crumbly.
Psyllium husk (optional): Use it for bend and chew in low-carb breads, and let dough rest so it can hydrate.
Xanthan gum: Use a pinch for thickening and smooth texture in sauces, ice cream, and some baked goods.
Pork rind crumbs: Use them for crispy coating and as a binder in meatballs or casseroles without flour.
Crushed pecans: Use them for crunch and “Southern” flavor, especially on casseroles, salads, and dessert crusts.
Unsweetened coconut: Use it for texture and body in candy-style treats, coconut cake vibes, and crusts.
Cocoa: Use it for chocolate desserts that taste rich enough to distract from missing sugar.
Vanilla: Use it to make sweeteners taste more like dessert, because vanilla rounds off sharp edges.
Lemon: Use zest and juice to brighten pies, curds, and cheesecake, and to balance sweetener aftertaste.

Sweeteners are where texture goes right or wrong. For glossy ham glaze, allulose is the closest thing to “old school” sugar behavior. For cakes and muffins, a monk fruit blend often tastes best. For frosting, go powdered or you’ll feel the crystals.

If a dessert tastes gritty, the fix is usually simple: switch to powdered sweetener, let batter rest 10 minutes, and don’t overbake.

A few baking tweaks also help low-carb treats feel normal:

Add moisture (sour cream, Greek yogurt, pumpkin, or extra egg yolk) so almond flour doesn’t feel dry.
Rest the batter so flours hydrate, which smooths texture.
Pull baked goods a little early because they set as they cool.

Low-carb thickening and “Southern gravy” tricks that still look glossy

Classic gravy depends on flour, and glazes depend on sugar. You can still get that shiny, spoon-coating finish, you just have to build it differently.

First, use reduction whenever you can. Simmer pan drippings, broth, or sauce until it concentrates. This intensifies flavor and thickens naturally, so you need less “help” from thickeners. A reduced sauce also looks glossy because the water content drops.

Next, use emulsions for rich, stable texture. Whisk in cold butter at the end for a silky finish, or melt in a little cream cheese for body and tang. This works especially well for:

Creamy mustard pan sauces for pork or chicken
“Pepper gravy” style sauces without flour
Keto-friendly cheese sauces for casseroles

Then, use tiny amounts of xanthan gum when you want that classic cling. The key word is tiny. Start with a pinch, whisk hard, then wait a minute. Xanthan thickens more as it sits, and it can turn slimy if you rush it.

Keep this caution in mind: too much xanthan gum can feel like okra in the wrong way. If your sauce turns stringy or gummy, dilute with broth, then re-season.

What about arrowroot? It works, but it’s higher carb, so use it sparingly if you use it at all. Many people can get the same result with reduction plus butter or cream cheese.

Here’s a quick, repeatable method that works for most Southern-style sauces and glazes:

Simmer the liquid until it tastes slightly too strong (it will mellow once you finish it).
Whisk in fat (butter, cream, cream cheese) to smooth and thicken.
Taste for salt and acid (a splash of apple cider vinegar can wake it up).
Sweeten last for glazes, because sweeteners can change as they cook.

Sweetening last is especially helpful for ham glaze and BBQ-style sauces. You can stop the moment it tastes right, instead of chasing the flavor as it reduces.

Finally, remember your starch swaps on the side. When you skip flour and sugar, the meal feels more “complete” if you still have something creamy or hearty on the plate. Try:

Cauliflower mash in place of mashed potatoes
Turnips for a peppery, potato-like roast
Radishes cooked low and slow for a surprising “new potato” feel
Green beans and cabbage for classic Southern comfort without the starch

Breading and frying, how to get crisp chicken and fried green tomatoes

The texture most people miss on low-carb is that crisp, shattering crust. You can get it back with the right coating and the right heat. Think of it like building a tiny roof. Each layer has a job.

Set up a simple 3-step station:

Seasoned almond flour: This is your dry base, so season it like you mean it (salt, pepper, smoked paprika, garlic powder).
Egg wash with hot sauce: The egg grabs the coating, and hot sauce adds flavor without carbs.
Pork rind-parmesan mix: This is the crunch layer, and Parmesan helps it brown and taste “fried” even if you bake it.

After you coat the food, let it rest 10 minutes on a rack or plate. That rest helps the coating stick, so it doesn’t slide off in the oil.

Temperature matters more than any ingredient. Fry at 350 to 365°F. Too cool and the coating soaks up oil. Too hot and the outside burns before the inside cooks. When you finish, drain on a wire rack, not paper towels, because airflow keeps the crust crisp. Salt right away so it clings.

A few quick examples of how this plays out:

For fried chicken, keep pieces similar in size so they finish together, and always cook to 165°F.
For fried green tomatoes, pat slices dry first, because moisture ruins crunch.
For fish or shrimp, go lighter on almond flour so the coating doesn’t get heavy.

If you don’t want to deep fry, you still have options:

Air fryer: Spray the coated food with oil, then cook in a single layer for the best browning.
Oven: Bake on a rack set over a sheet pan, and flip once so both sides crisp.

Once you’ve got the crispy main, planning the rest is easy. A simple Easter menu formula keeps you from overcooking and overthinking: pick 1 main, 3 to 4 sides, 1 appetizer, 1 dessert, and 1 drink or bread. That mix feels generous, even when carbs stay low.

The Best 50 low-carb, sugar free Southern Easter recipes (with ingredients, directions, and macros when available)

A Southern Easter table doesn’t need a sugar glaze and a pile of starch to taste right. The trick is keeping the same familiar flavors, then swapping the parts that spike carbs (sugar, flour, and big servings of potatoes).

Below are 50 classics, rewritten to stay low-carb and sugar free (no added sugar). Each recipe keeps ingredients simple, directions beginner friendly, and fruit portions controlled when used.

Main dishes (the classics): low-carb Easter centerpieces with real Southern flavor

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Sugar-Free Glazed Ham (4 Southern glazes: apricot, maple-bourbon, sticky cola, brown sugar-bourbon)

You get that shiny, sticky ham finish without the sugar crust. Allulose helps the glaze look and taste closer to the original.

Internal temp guidance: If fully cooked, heat to 140°F. If raw, cook to 145°F, then rest 3 minutes.

Ingredients (Ham, 8 servings)

1 spiral-cut ham, 6 to 8 lb (fully cooked)
1/2 cup water or chicken broth (pan)
2 tbsp Dijon mustard (base)
1/2 tsp black pepper

Directions (Ham)

Heat oven to 325°F.
Put ham in a roasting pan, add water to the pan, cover with foil.
Bake until warm throughout (about 10 to 12 minutes per pound).
Brush with glaze (below) for the last 20 to 30 minutes, uncovered.
Rest 15 to 20 minutes before slicing.

Make-ahead note: Mix any glaze up to 3 days ahead, chill, then warm slightly to brush.

Apricot Glaze (sugar free)

1/3 cup sugar-free apricot preserves (or reduced-sugar), chopped
2 tbsp allulose
1 tbsp apple cider vinegar
1/2 tsp ground ginger

Directions (Apricot Glaze)

Simmer all ingredients 3 to 5 minutes until glossy.
Brush on ham in 2 to 3 layers near the end of baking.

Maple-Bourbon Glaze (sugar free)

1/4 cup sugar-free maple syrup
3 tbsp allulose
2 tbsp bourbon
1 tbsp Dijon mustard
1/2 tsp smoked paprika

Directions (Maple-Bourbon Glaze)

Simmer 3 to 4 minutes to thicken slightly.
Brush on ham, return to oven to set.

Sticky Cola Glaze (sugar free)

1/2 cup cola, zero sugar
3 tbsp allulose
1 tbsp Worcestershire (check sugar)
1 tsp onion powder
1/2 tsp cayenne (optional)

Directions (Sticky Cola Glaze)

Simmer 8 to 10 minutes until reduced and syrupy.
Brush on ham in thin coats so it doesn’t slide off.

Brown Sugar-Bourbon Glaze (allulose brown-style)

1/4 cup allulose brown-style (or allulose plus 1/4 tsp molasses extract or 3 drops molasses flavor)
2 tbsp bourbon
1 tbsp butter
1 tbsp Dijon mustard
1/2 tsp cinnamon

Directions (Brown Sugar-Bourbon Glaze)

Melt and whisk together over low heat, 2 to 3 minutes.
Brush on ham for the final bake window, then let it set 10 minutes.

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Roasted Lamb with Fresh-Herb Sauce

This tastes bright, garlicky, and “holiday fancy” without extra carbs. The herb sauce cuts the richness like a squeeze of spring sunshine.

Internal temp guidance: Pull at 130 to 135°F for medium-rare, 140 to 145°F for medium. Rest 15 minutes.

Ingredients (8 servings)

1 boneless leg of lamb, 3.5 to 4 lb
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp chopped rosemary
2 tsp kosher salt
1 tsp black pepper
1/2 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp lemon juice
1/4 cup olive oil (sauce)

Directions

Heat oven to 425°F.
Rub lamb with oil, garlic, rosemary, salt, and pepper.
Roast to desired temp (check early), then rest 15 minutes.
Stir parsley, mint, lemon juice, and sauce olive oil.
Slice lamb, spoon sauce over the top.

Make-ahead note: Herb sauce holds 2 days chilled, stir before serving.

Crown Roast of Lamb

A showpiece that still stays simple. Ask your butcher to “French” the rack so you only season and roast.

Internal temp guidance: 130 to 135°F medium-rare, rest 15 minutes.

Ingredients (8 servings)

2 racks of lamb, 1.5 to 2 lb each, tied into a crown
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
2 tsp garlic powder
1 tsp smoked paprika
1 tbsp Dijon mustard

Directions

Heat oven to 450°F, place lamb on a rack in a pan.
Rub with oil, seasonings, and Dijon.
Roast 15 minutes, then drop oven to 350°F.
Roast to temp, rest 15 minutes, then slice between bones.

Make-ahead note: Season up to 24 hours ahead, uncovered in the fridge.

Roasted Cornish Hens

Cornish hens feel special, but they cook fast. Lemon and herbs keep them bright, while butter keeps them classic.

Internal temp guidance: Cook to 165°F in the thickest part of the breast, rest 10 minutes.

Ingredients (8 servings)

4 Cornish hens, 1 to 1.25 lb each
3 tbsp melted butter
2 tbsp olive oil
1 tbsp lemon zest
3 tbsp lemon juice
2 tsp kosher salt
1 tsp black pepper
1 tsp thyme (dry or fresh)
4 garlic cloves, smashed

Directions

Heat oven to 425°F.
Pat hens dry, brush with butter and oil, season all over.
Roast 35 to 45 minutes to 165°F.
Rest 10 minutes, then serve with pan juices.

Lemon Garlic Roast Chicken

This is the “everybody likes it” main, with crisp skin and juicy meat. It also makes great leftovers for salad the next day.

Internal temp guidance: 165°F in breast and thigh, rest 10 to 15 minutes.

Ingredients (8 servings)

1 whole chicken, 4.5 to 5.5 lb
2 tbsp olive oil
4 tbsp butter, softened
5 garlic cloves, minced
1 tbsp lemon zest
3 tbsp lemon juice
2 tsp kosher salt
1 tsp black pepper
1 tsp paprika

Directions

Heat oven to 425°F.
Mix butter, garlic, lemon zest, salt, pepper, paprika.
Rub under and over skin, then drizzle with olive oil.
Roast to 165°F, rest 10 to 15 minutes, carve.

Southern Fried Chicken (low-carb breading)

You still get crunch and spice, just without flour. Pork rind crumbs plus Parmesan brown beautifully and taste “real fried.”

Internal temp guidance: 165°F in the thickest piece.

Ingredients (8 servings)

3 lb bone-in chicken pieces
1 cup buttermilk
1 tsp hot sauce
1 cup pork rind crumbs
1/2 cup grated Parmesan
1/2 cup almond flour
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp cayenne
Frying oil (peanut or avocado)

Directions

Soak chicken in buttermilk and hot sauce 30 minutes (or overnight).
Mix crumbs, Parmesan, almond flour, and spices.
Coat chicken, rest 10 minutes so breading sticks.
Fry at 350°F until 165°F inside, drain on a rack, salt lightly.

Make-ahead note: Bread chicken and chill on a rack up to 4 hours before frying.

Classic Beef Pot Roast (no flour)

This tastes like Sunday supper, rich gravy and all. You thicken by reducing, not by flouring.

Ingredients (8 servings)

3 to 3.5 lb chuck roast
2 tsp kosher salt
1 tsp black pepper
1 tbsp avocado oil
1 onion, sliced
3 celery stalks, chopped
3 cups beef broth
2 tbsp tomato paste (no sugar added)
1 tbsp Worcestershire (check sugar)
2 tsp garlic powder
2 bay leaves
1 tsp xanthan gum (optional, use less if sensitive)

Directions

Season roast, sear in oil until browned.
Add onion and celery, cook 3 minutes.
Add broth, tomato paste, Worcestershire, garlic, and bay leaves.
Cover and braise at 300°F for 3 to 3.5 hours, until tender.
Reduce liquid to thicken; whisk in a pinch of xanthan if needed.

Smoked Ham with Pineapple Chutney (controlled fruit)

You get that sweet-tangy ham pairing, but the pineapple stays measured. Vinegar and mustard keep it from turning cloying.

Internal temp guidance: Fully cooked ham to 140°F.

Ingredients (8 servings)

3 to 4 lb smoked ham (fully cooked)
1/2 cup water (pan)
1 cup pineapple, small dice (keep it tight)
1/4 cup diced red onion
2 tbsp apple cider vinegar
2 tbsp allulose
1 tbsp grated ginger
1 tbsp Dijon mustard
1/4 tsp crushed red pepper
Salt, to taste

Directions

Warm ham at 325°F with water in the pan until 140°F.
Simmer chutney ingredients 10 to 12 minutes until jammy.
Rest ham 10 minutes, slice, spoon chutney on top.

Make-ahead note: Chutney keeps 5 days chilled and tastes better day two.

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Slow Cooker Pork Tenderloin (low-sugar sauce)

Tenderloin stays lean and juicy when you don’t overcook it. The sauce hits that BBQ-ish, tangy-sweet note without sugar.

Internal temp guidance: Cook to 145°F, rest 5 minutes.

Ingredients (8 servings)

2 pork tenderloins, about 1 to 1.25 lb each
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1/2 cup sugar-free BBQ sauce
2 tbsp apple cider vinegar
1 tbsp Worcestershire (check sugar)
1 tbsp allulose
1 tsp garlic powder

Directions

Season tenderloins with salt, pepper, paprika.
Whisk sauce ingredients, pour into slow cooker.
Cook on LOW 2 to 3 hours, check for 145°F early.
Rest 5 minutes, slice, spoon sauce over.

Make-ahead note: Sauce can be mixed 3 days ahead.

Classic sides and casseroles: the dishes that make the table feel like home

Southern Baked “Mac” and Cheese (cauliflower version)

It eats like casserole-style mac, creamy and sharp, but swaps pasta for roasted cauliflower. That keeps carbs low without losing comfort.

Ingredients (12 servings)

2 large heads cauliflower, cut into florets
2 tbsp butter
2 cups shredded sharp cheddar
1 cup shredded Monterey Jack
4 oz cream cheese
1 cup heavy cream
2 eggs
1 tsp Dijon mustard
1 tsp hot sauce
1 tsp kosher salt
1/2 tsp black pepper

Directions

Heat oven to 425°F, roast cauliflower 20 minutes to dry it out.
Lower oven to 375°F.
Melt butter, cream cheese, and cream, then whisk in eggs, mustard, hot sauce, salt, pepper.
Stir in cheeses, fold in cauliflower.
Bake 25 to 30 minutes until bubbly, rest 10 minutes.

Pineapple Cheese Casserole (low-carb, controlled fruit)

This keeps the sweet-salty thing people love, but the pineapple is limited and the topping goes almond flour.

Higher-carb note: Keep portions modest because pineapple adds carbs fast.

Ingredients (12 servings)

1 cup pineapple tidbits, well-drained
2 cups shredded sharp cheddar
4 oz cream cheese, softened
2 tbsp allulose
1 tsp lemon juice
1/2 cup almond flour
3 tbsp butter, melted
Pinch of salt

Directions

Heat oven to 350°F.
Mix pineapple, cheddar, cream cheese, allulose, lemon juice.
Stir almond flour, butter, and salt for topping.
Bake 20 to 25 minutes until melted and golden.

Southern Potato Salad (cauliflower, plus small potato blend option) and Deviled-Style Potato Salad

You can go fully cauliflower for low carbs, or mix in a small amount of potato for the “real thing” bite. The deviled version adds mustard and paprika like a deviled egg.

Higher-carb note: If you add potatoes, cap at 1/2 cup diced potato per batch.

Ingredients (12 servings, Base)

2 large heads cauliflower, cut small
4 hard-boiled eggs, chopped
3/4 cup mayonnaise (sugar free)
2 tbsp Dijon mustard
2 tbsp dill pickle relish (no sugar added) or chopped pickles
1/2 cup celery, diced
2 tbsp red onion, minced
1 tsp kosher salt
1/2 tsp black pepper

Directions (Base)

Steam cauliflower until just tender, then drain very well and cool.
Stir mayo, mustard, relish, celery, onion, salt, pepper.
Fold in cauliflower and eggs, chill 2 hours.

Ingredients (Deviled-Style Add-ins)

1 tsp smoked paprika
1 tbsp apple cider vinegar
1/4 tsp cayenne (optional)
2 tbsp chopped pickled jalapeños (optional)

Directions (Deviled-Style)

Stir add-ins into the chilled base.
Dust with paprika right before serving.

Old-School Squash Casserole

This one stays creamy and savory, with a buttery topping that doesn’t need crackers. Onion and sharp cheddar make it taste like the church cookbook version.

Ingredients (12 servings)

2 lb yellow squash, sliced
1/2 cup onion, diced
2 eggs
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar
2 tbsp butter, melted
1/2 cup crushed pork rinds (fine)
1/4 cup grated Parmesan
1 tsp kosher salt
1/2 tsp black pepper

Directions

Heat oven to 350°F.
Sauté squash and onion until tender, drain excess liquid.
Mix eggs, sour cream, cheddar, salt, pepper, then fold in squash.
Combine pork rinds, Parmesan, butter; sprinkle on top.
Bake 25 to 30 minutes, rest 10 minutes.

Collard Greens with Bacon

Slow-simmered greens taste even better without sugar because smoke and vinegar do the heavy lifting.

Ingredients (12 servings)

2 large bunches collard greens, chopped
6 slices bacon, chopped
1 small onion, sliced
3 garlic cloves, minced
4 cups chicken broth
2 tbsp apple cider vinegar
1/2 tsp crushed red pepper
Salt and pepper, to taste

Directions

Cook bacon until crisp, keep 2 tbsp drippings in the pot.
Sauté onion and garlic in drippings 3 minutes.
Add greens, broth, vinegar, and pepper flakes.
Simmer 45 to 60 minutes, season to taste.

Low-Carb Cornbread Dressing and Easy Southern Cornbread Pudding (same cornbread base)

These two share one secret, a skillet-style low-carb cornbread. Dressing tastes savory and herby, pudding tastes custardy and rich.

Ingredients (Low-Carb Cornbread Base)

2 cups almond flour
1/4 cup coconut flour
1 tbsp baking powder
1 tsp kosher salt
4 eggs
1/2 cup melted butter
1 cup unsweetened almond milk

Directions (Cornbread Base)

Heat oven to 375°F, grease an 8-inch pan.
Mix dry, whisk wet, combine, rest 5 minutes.
Bake 20 to 25 minutes, cool fully.

Ingredients (Cornbread Dressing, 12 servings)

1 batch low-carb cornbread, crumbled
6 tbsp butter
1 cup celery, diced
1 cup onion, diced
2 tsp poultry seasoning
1 tsp rubbed sage
2 cups chicken broth (add as needed)
2 eggs, beaten
Salt and pepper, to taste

Directions (Dressing)

Heat oven to 350°F, butter a baking dish.
Sauté celery and onion in butter until soft.
Toss cornbread with seasonings and sautéed veg.
Stir in broth and eggs, spread in dish.
Bake 30 to 35 minutes until set.

Ingredients (Cornbread Pudding, 12 servings)

1 batch low-carb cornbread, cubed
3 eggs
1 1/2 cups heavy cream
1/2 cup shredded cheddar (optional)
2 tbsp butter, melted
1 tsp kosher salt
1/2 tsp black pepper

Directions (Pudding)

Heat oven to 350°F, grease a baking dish.
Whisk eggs, cream, butter, salt, pepper.
Fold in cornbread cubes (and cheddar if using).
Bake 30 to 35 minutes, rest 10 minutes.

Cream Cheese “Mashed Potatoes” (cauliflower mash)

This has that steakhouse smoothness, plus tang from cream cheese. Nobody misses the potatoes once gravy hits.

Ingredients (12 servings)

2 large heads cauliflower, florets
4 oz cream cheese
4 tbsp butter
1/3 cup heavy cream (as needed)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder

Directions

Steam cauliflower until very tender, drain well.
Blend with cream cheese, butter, and seasonings.
Add cream until smooth, keep warm.

“Scalloped Potatoes” (turnip or radish)

Turnips bake up soft with a mild bite, while radishes turn mellow and potato-like. Either one loves a creamy cheese sauce.

Ingredients (12 servings)

2.5 lb turnips (or radishes), thin sliced
2 tbsp butter
1 1/2 cups heavy cream
2 garlic cloves, minced
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups shredded cheddar
1/4 tsp nutmeg (optional)

Directions

Heat oven to 375°F, butter a casserole dish.
Simmer cream, butter, garlic, salt, pepper 3 minutes.
Layer slices with sauce and cheddar.
Bake 45 to 55 minutes until tender, rest 10 minutes.

Roasted Carrots with Lemon Vinaigrette (portion-smart)

Carrots roast sweet on their own, so you don’t need sugar. Keep servings reasonable and they fit fine on a low-carb plate.

Higher-carb note: Stick to a small scoop per person.

Ingredients (12 servings)

2 lb carrots, peeled and cut
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp allulose (optional)
1 tbsp chopped parsley

Directions

Heat oven to 425°F.
Toss carrots with oil, salt, pepper, roast 20 to 25 minutes.
Whisk lemon, Dijon, and allulose, toss with carrots.
Finish with parsley.

Green Bean Casserole (no mushroom soup)

This tastes like the classic, but the sauce is homemade and clean. You still get that creamy bite and onion crunch.

Ingredients (12 servings)

2 lb green beans, trimmed
2 tbsp butter
8 oz sliced mushrooms
2 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1 tsp soy sauce or coconut aminos
1/2 tsp black pepper
1 tsp kosher salt (to taste)
1 cup crispy fried onions (use sparingly) or toasted sliced almonds

Higher-carb note: Fried onions add carbs, use a light sprinkle or choose almonds.

Directions

Heat oven to 375°F.
Blanch green beans 3 minutes, drain.
Sauté mushrooms in butter until browned, add garlic.
Stir in cream, broth, soy sauce, simmer 5 minutes.
Combine with beans, top lightly, bake 20 minutes.

Bacon-Wrapped Asparagus

It’s salty, crisp, and fast, plus it makes the plate look fancy with almost no effort.

Ingredients (12 servings)

2 lb asparagus, trimmed
12 slices bacon
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp garlic powder

Directions

Heat oven to 400°F.
Toss asparagus with oil and seasonings.
Wrap 3 to 4 spears per bacon slice, seam-side down.
Bake 20 to 25 minutes until bacon is crisp.

That Good Broccoli Salad (sugar free dressing)

Sweetness usually comes from sugar, but allulose plus a splash of vinegar nails the same balance. Bacon makes it feel like a potluck staple.

Ingredients (12 servings)

6 cups broccoli florets, chopped small
6 slices bacon, cooked and crumbled
1/2 cup shredded cheddar
1/3 cup red onion, diced
1/3 cup sunflower seeds
3/4 cup mayonnaise (sugar free)
2 tbsp apple cider vinegar
2 tbsp allulose
Salt and pepper, to taste

Directions

Whisk mayo, vinegar, allulose, salt, pepper.
Toss broccoli with dressing and remaining ingredients.
Chill 2 hours for best texture.

Butter Dip Biscuits (almond flour)

These bake up tender with buttery edges, perfect for swiping through ham glaze or gravy. Let them cool a few minutes so they set.

Ingredients (12 biscuits)

2 cups almond flour
2 tsp baking powder
1 tsp kosher salt
2 eggs
1 cup shredded mozzarella
1/2 cup sour cream
6 tbsp butter, melted

Directions

Heat oven to 400°F, pour butter into a baking dish.
Mix almond flour, baking powder, salt.
Stir in eggs, mozzarella, sour cream.
Scoop dough into butter, bake 15 to 18 minutes.

Creamy Broccoli Slaw

This tastes like the deli version, but the dressing stays sugar free. It’s crisp, creamy, and great next to rich meats.

Ingredients (12 servings)

1 bag broccoli slaw, 12 to 14 oz
1/2 cup mayonnaise (sugar free)
2 tbsp apple cider vinegar
1 1/2 tbsp allulose
1 tsp Dijon mustard
1/2 tsp celery seed
Salt and pepper, to taste

Directions

Whisk mayo, vinegar, allulose, Dijon, celery seed.
Toss with slaw, chill 1 hour before serving.

Strawberry “Pretzel” Jello Salad (sugar free)

You still get the creamy middle and strawberry top, just with sugar-free gelatin and an almond flour crust that gives a salty crunch.

Ingredients (12 servings)

1 1/2 cups almond flour
4 tbsp butter, melted
2 tbsp granular allulose
1/4 tsp salt
8 oz cream cheese, softened
1/2 cup powdered allulose
1 cup heavy cream, whipped
2 cups sugar-free strawberry gelatin (prepared and cooled)
1 1/2 cups sliced strawberries

Directions

Heat oven to 350°F, mix almond flour, butter, allulose, salt, press into dish.
Bake 10 minutes, cool fully.
Beat cream cheese with powdered allulose, fold in whipped cream.
Spread filling, chill 30 minutes.
Spoon cooled gelatin and berries on top, chill 3 to 4 hours.

Texture tip: Chill fully before slicing or it will slide.

Fried Green Tomatoes (low-carb breading)

Crisp outside, tangy inside, with a little heat. Almond flour and pork rind crumbs give the best crunch.

Ingredients (12 servings)

3 green tomatoes, sliced
2 eggs
1 tsp hot sauce
1/2 cup almond flour
1/2 cup pork rind crumbs
1/4 cup grated Parmesan
1 tsp kosher salt
1/2 tsp black pepper
Frying oil

Directions

Pat tomatoes dry, season lightly with salt.
Beat eggs with hot sauce.
Mix almond flour, crumbs, Parmesan, pepper.
Dip, coat, fry at 350°F until golden, drain on a rack.

Carrot Raisin Salad (low sugar)

This stays creamy and lightly sweet, but the raisins are optional. If you use them, keep it to a small handful.

Higher-carb note: Raisins add concentrated sugar, so omit or use 2 tbsp total.

Ingredients (12 servings)

4 cups shredded carrots
1/3 cup mayonnaise (sugar free)
2 tbsp sour cream
1 1/2 tbsp allulose
1 tbsp lemon juice
2 tbsp raisins (optional)
Pinch of salt

Directions

Stir mayo, sour cream, allulose, lemon, salt.
Toss with carrots (and raisins if using).
Chill 1 hour before serving.

Roasted “Fingerling Potatoes” (radishes, with small potato option)

Roasted radishes come out mellow, with a potato-like feel once they caramelize. If you want real potatoes, keep the serving tiny.

Higher-carb note: For potatoes, cap at 1/4 lb potatoes for the whole batch.

Ingredients (12 servings)

2.5 lb radishes, halved (or mix in a small amount of fingerlings)
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tbsp chopped parsley

Directions

Heat oven to 425°F.
Toss with oil and seasonings, spread on a sheet pan.
Roast 25 to 35 minutes, flip once, finish with parsley.

Field Peas with Smoked Meat (lower-carb strategy + black soybean swap)

Field peas are classic, but they’re higher carb. Keep portions small, or swap in black soybeans for a similar “pot liquor” comfort.

Higher-carb note: Serve field peas as a small side (about 1/3 cup).

Ingredients (12 servings)

4 cups cooked field peas (or black soybeans, drained and rinsed)
6 oz smoked sausage, diced (or smoked ham hock meat)
1 small onion, diced
2 garlic cloves, minced
3 cups chicken broth
1 tbsp bacon drippings (optional)
1 tsp black pepper
1 tbsp apple cider vinegar
Salt, to taste

Directions

Brown sausage in bacon drippings, add onion and garlic.
Add peas/soybeans and broth, simmer 20 minutes.
Finish with vinegar, salt to taste.

Appetizers and nibbles: easy starters that keep carbs low

Classic Southern Deviled Eggs

Creamy, tangy, and a little smoky, these disappear fast. A touch of pickle juice gives that potluck “something extra.”

Ingredients (12 deviled eggs)

6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise (sugar free)
1 tsp Dijon mustard
1 tsp pickle juice
1/4 tsp kosher salt
1/4 tsp black pepper
Smoked paprika, to garnish

Directions

Halve eggs, move yolks to a bowl.
Mash yolks with mayo, Dijon, pickle juice, salt, pepper.
Pipe or spoon filling into whites, dust with paprika.
Chill at least 30 minutes.

Pimento Cheese Deviled Eggs

These taste like deviled eggs and pimento cheese had a baby. Sharp cheddar and pimentos bring that true Southern bite.

Ingredients (12 deviled eggs)

6 large eggs, hard-boiled
1/4 cup mayonnaise (sugar free)
1/2 cup shredded sharp cheddar
2 tbsp diced pimentos, drained
1 tsp Dijon mustard
1/4 tsp garlic powder
Black pepper, to taste

Directions

Mash yolks with mayo and Dijon until smooth.
Stir in cheddar, pimentos, garlic powder, pepper.
Fill whites, chill 30 minutes.

Fried Deviled Eggs (low-carb breading)

A crispy outside plus creamy filling feels like a fair-food twist, but still fits the plan. Make them right before serving for best crunch.

Ingredients (12 deviled eggs)

6 hard-boiled eggs, peeled
2 eggs, beaten (for dredge)
1/2 cup pork rind crumbs
1/4 cup grated Parmesan
1/2 tsp smoked paprika
Oil, for shallow frying
Deviled filling from Classic Southern Deviled Eggs (above)

Directions

Carefully remove yolks, set whites aside.
Mix crumbs, Parmesan, paprika.
Dip whites in beaten egg, then crumb mix.
Fry 30 to 60 seconds per side, drain on rack, cool 5 minutes.
Fill and serve.

Almond Flour Cheese Straws (also works as crunchy “crackers”)

You get that buttery, peppery snap without wheat flour. Bake them thin for straws, or as small squares for crackers.

Ingredients (12 to 16 servings)

2 cups shredded sharp cheddar
1 1/2 cups almond flour
6 tbsp butter, softened
1 tsp black pepper
1/2 tsp cayenne (optional)
1/2 tsp kosher salt

Directions

Heat oven to 350°F, line a sheet pan.
Mix all ingredients into a stiff dough.
Pipe or roll into thin sticks (or cut into squares).
Bake 10 to 12 minutes until crisp, cool fully.

Pimento Cheese with low-carb dippers

This is the “set it down and watch it vanish” spread. Cucumber rounds and celery keep it crisp and low-carb.

Ingredients (12 servings)

2 cups shredded sharp cheddar
4 oz cream cheese, softened
1/3 cup mayonnaise (sugar free)
2 tbsp diced pimentos, drained
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika
Hot sauce, to taste
Cucumber rounds or celery sticks, for serving

Directions

Mix cheddar, cream cheese, mayo until combined.
Stir in pimentos and seasonings, add hot sauce to taste.
Chill 1 hour, serve with veggies.

Creamy Party Dip (Spinach Dip or Cheesy Artichoke Dip)

Same creamy base, two classic flavors. Spinach tastes fresh and garlicky, artichoke tastes rich and briny.

Ingredients (Base, 12 servings)

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise (sugar free)
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper

Directions (Base)

Mix all base ingredients until smooth.
Choose a variation below, then chill or bake.

Spinach Dip Add-ins

10 oz frozen spinach, thawed and squeezed very dry
1/2 cup grated Parmesan
2 tbsp chopped green onion

Directions (Spinach Dip)

Stir add-ins into base.
Chill 2 hours, serve cold with cucumbers or cheese straws.

Cheesy Artichoke Dip Add-ins

1 can artichoke hearts, drained and chopped
1 cup shredded mozzarella
1/2 cup grated Parmesan

Directions (Artichoke Dip)

Heat oven to 375°F.
Stir add-ins into base, spread in a small dish.
Bake 20 minutes until bubbly, rest 5 minutes.

Party tips (quick and practical)

Keep cold dips under 40°F, nest the bowl in a larger bowl of ice.
Transport hot dips wrapped in foil, inside a towel-lined cooler.
Make deviled egg fillings ahead, then fill whites right before guests arrive.

Traditional sweets and desserts: sugar free Southern treats that still feel like Easter

Carrot Cake with Cream Cheese Frosting (almond flour)

Moist, warmly spiced, and not “egg-y.” A powdered sweetener frosting keeps it smooth, not gritty.

Ingredients (12 to 16 slices)

2 1/2 cups almond flour
1/4 cup coconut flour
1 tbsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp kosher salt
4 eggs
3/4 cup granular allulose
1/2 cup avocado oil
1 tsp vanilla
2 cups shredded carrots
1/2 cup chopped pecans (optional)

Directions

Heat oven to 350°F, grease two 8-inch pans.
Mix dry ingredients, whisk wet ingredients, then combine.
Fold in carrots (and pecans), bake 25 to 30 minutes.
Cool fully before frosting.

Frosting Ingredients

8 oz cream cheese, softened
6 tbsp butter, softened
3/4 cup powdered allulose
1 tsp vanilla
Pinch of salt

Frosting Directions

Beat cream cheese and butter until fluffy.
Beat in powdered allulose, vanilla, salt.
Frost only after cakes are fully cool.

Texture tip: Chill 30 minutes after frosting for clean slices.

Old-Fashioned Banana Pudding (controlled banana)

You still get the creamy pudding and cookie layers, but banana is measured. Use a low-carb cookie, or crumble almond flour shortbread.

Higher-carb note: Use 1 small banana for the whole dish.

Ingredients (12 servings)

2 cups heavy cream
1/2 cup powdered allulose
4 egg yolks
2 tbsp butter
1 tsp vanilla
1 small banana, thin sliced
2 cups low-carb vanilla cookies (or almond flour shortbread crumbles)

Directions

Heat cream until steaming, whisk yolks with powdered allulose.
Temper yolks, cook on low until thick enough to coat a spoon.
Off heat, stir in butter and vanilla, cool 20 minutes.
Layer pudding, cookies, and banana, chill 4 hours.

Texture tip: Chill fully or it won’t slice and scoop well.

Classic Coconut Cake (low-carb flour blend)

Soft crumb, coconut aroma, and a creamy frosting that feels bakery-style. Coconut milk adds moisture without sugar.

Ingredients (12 to 16 slices)

2 1/2 cups almond flour
1/4 cup coconut flour
1 tbsp baking powder
1/2 tsp kosher salt
5 eggs
3/4 cup granular allulose
1/2 cup butter, melted
1/2 cup canned coconut milk
1 tsp vanilla
1 tsp coconut extract (optional)
1/2 cup unsweetened shredded coconut

Directions

Heat oven to 350°F, grease two 8-inch pans.
Mix dry, whisk wet, combine, fold in coconut.
Bake 25 to 30 minutes, cool fully.

Frosting Ingredients

8 oz cream cheese, softened
6 tbsp butter, softened
3/4 cup powdered allulose
2 tbsp coconut milk
1 tsp vanilla
Extra shredded coconut, to top

Directions

Beat frosting until smooth and fluffy.
Frost cooled layers, press coconut on top, chill 30 minutes.

Strawberry Shortcake Sheet Cake (almond flour)

Light, sweet, and perfect for a crowd. A sheet cake is forgiving, and whipped topping hides any low-carb texture quirks.

Ingredients (12 to 16 slices)

2 1/2 cups almond flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
3/4 cup granular allulose
1/2 cup melted butter
1/2 cup sour cream
1 tsp vanilla
2 cups sliced strawberries
2 tbsp allulose (for berries)
2 cups whipped cream (unsweetened), sweetened to taste with powdered allulose

Directions

Heat oven to 350°F, grease a 9×13 pan.
Mix batter, bake 22 to 28 minutes, cool fully.
Toss strawberries with allulose, rest 15 minutes.
Top cooled cake with whipped cream and strawberries.

Texture tip: Cool fully or the whipped cream melts and slides.

Sweet Potato Pie (portion-smart, optional pumpkin blend)

You can keep the flavor with a smaller slice and a less-sweet filling. Blending in pumpkin lowers carbs and still tastes like Southern pie spice.

Higher-carb note: Serve thin slices (12 to 16 per pie).

Ingredients (12 to 16 slices)

1 1/2 cups almond flour
4 tbsp butter, melted
2 tbsp powdered allulose
Pinch of salt
1 cup mashed sweet potato
1 cup pumpkin purée (optional, helps lower carbs)
3/4 cup heavy cream
3 eggs
1/2 cup granular allulose
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Pinch of salt

Directions

Heat oven to 350°F, press crust into pie dish, bake 10 minutes.
Whisk filling ingredients until smooth.
Pour into crust, bake 40 to 50 minutes until just set.
Cool, then chill 4 hours for clean slices.

Pineapple Upside-Down Cake (controlled pineapple, allulose)

You still get the sticky top, but the pineapple is measured and the sweetener does the work. Pat pineapple dry so the cake bakes through.

Higher-carb note: Keep pineapple to a thin layer, slice smaller for more servings.

Ingredients (12 to 16 slices)

2 tbsp butter (for pan)
1/4 cup allulose
1 cup pineapple rings or chunks, patted dry
2 cups almond flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
2/3 cup granular allulose
1/2 cup melted butter
1 tsp vanilla

Directions

Heat oven to 350°F, melt 2 tbsp butter in cake pan.
Sprinkle 1/4 cup allulose, arrange pineapple.
Mix batter, pour over fruit, bake 25 to 35 minutes.
Cool 10 minutes, flip onto a plate.

Lemon Icebox Pie (almond flour crust)

Bright, creamy, and set like a dream when chilled long enough. Lemon also helps mask any sweetener aftertaste.

Ingredients (12 to 16 slices)

1 1/2 cups almond flour
4 tbsp butter, melted
2 tbsp powdered allulose
Pinch of salt
8 oz cream cheese, softened
3/4 cup powdered allulose
1/2 cup lemon juice
1 tbsp lemon zest
1 cup heavy cream, whipped

Directions

Mix crust, press into pie dish, chill 20 minutes.
Beat cream cheese, powdered allulose, lemon juice, zest.
Fold in whipped cream, spread into crust.
Chill at least 6 hours before slicing.

Coconut Custard Pie

Silky custard with toasted coconut on top, like the pies that show up in foil pans at family gatherings.

Ingredients (12 to 16 slices)

1 1/2 cups almond flour
4 tbsp butter, melted
2 tbsp powdered allulose
Pinch of salt
4 eggs
3/4 cup granular allulose
2 cups coconut milk (canned)
1 tsp vanilla
1/2 tsp nutmeg
1 cup unsweetened shredded coconut

Directions

Heat oven to 350°F, bake crust 10 minutes.
Whisk eggs, allulose, coconut milk, vanilla, nutmeg.
Stir in coconut, pour into crust.
Bake 40 to 50 minutes until set, cool, then chill 4 hours.

Praline-Cream Cheese King Cake (low-carb dough, allulose praline)

You still get that New Orleans-style richness, but the filling does the heavy lifting. The praline topping gives the “Easter brunch” feel.

Ingredients (12 to 16 slices)

2 cups mozzarella, shredded
2 oz cream cheese
2 cups almond flour
2 eggs
1 tsp baking powder
8 oz cream cheese (filling)
1/3 cup powdered allulose (filling)
1 tsp vanilla
1 cup chopped pecans
1/3 cup allulose (praline topping)
2 tbsp butter

Directions

Heat oven to 350°F.
Melt mozzarella and 2 oz cream cheese, stir in almond flour, eggs, baking powder.
Roll dough into a rectangle between parchment.
Mix filling, spread, roll into a log, form a ring.
Bake 25 to 30 minutes, cool 15 minutes.
Simmer pecans, allulose, butter 2 to 3 minutes, spoon over.

Texture tip: Let it cool before topping or it soaks in and disappears.

Sock It to Me Cake (low-carb Bundt style)

Buttery cake with a cinnamon-nut swirl, plus glaze on top. It tastes like the cake that sits under a dome on somebody’s counter.

Ingredients (12 to 16 slices)

2 1/2 cups almond flour
1/4 cup coconut flour
1 tbsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup granular allulose
5 eggs
1 cup sour cream
1 tsp vanilla
Swirl: 1/2 cup chopped pecans
Swirl: 2 tbsp allulose
Swirl: 1 tsp cinnamon

Directions

Heat oven to 350°F, grease Bundt pan well.
Cream butter and allulose, beat in eggs, then sour cream and vanilla.
Stir in dry ingredients, pour half into pan.
Sprinkle swirl, add remaining batter, bake 45 to 55 minutes.
Cool 20 minutes, then invert and cool fully.

Glaze (optional)

1/2 cup powdered allulose
1 to 2 tbsp heavy cream
1/2 tsp vanilla

Texture tip: Glaze only after the cake is fully cool.

Strawberry Pie (fresh berries, sugar-free glaze)

This one is bright and clean tasting, with a simple glaze that sets without corn syrup.

Ingredients (12 to 16 slices)

1 1/2 cups almond flour
4 tbsp butter, melted
2 tbsp powdered allulose
Pinch of salt
5 cups strawberries, hulled
1/2 cup water
1/3 cup allulose
1 tsp gelatin (unflavored)
1 tbsp lemon juice
Whipped cream, to serve (sweeten with powdered allulose)

Directions

Press crust into pie dish, chill 20 minutes.
Simmer water and allulose 2 minutes, whisk in gelatin and lemon, cool.
Arrange strawberries in crust, pour cooled glaze.
Chill 4 to 6 hours until set.

Peach Cobbler (controlled peaches, almond flour topping)

Warm peaches with a buttery topping scratches the cobbler itch. Keep peach portions reasonable and serve smaller scoops.

Higher-carb note: Use 2 cups peaches total, then slice into 12 to 16 servings.

Ingredients (12 to 16 servings)

2 cups sliced peaches (fresh or thawed frozen, drained)
2 tbsp allulose
1 tsp cinnamon
1 tbsp lemon juice
Topping: 1 1/2 cups almond flour
Topping: 2 tsp baking powder
Topping: 1/4 tsp salt
Topping: 2 eggs
Topping: 4 tbsp butter, melted
Topping: 1/4 cup heavy cream

Directions

Heat oven to 350°F, grease a baking dish.
Toss peaches with allulose, cinnamon, lemon, spread in dish.
Mix topping, dollop over peaches.
Bake 25 to 35 minutes, cool 15 minutes before serving.

Drinks and breads: sweet tea, punch, and rolls with smart low-carb swaps

Southern Sweet Tea (sugar free, no aftertaste)

Strong brew plus the right sweetener timing makes it taste like the real thing. Sweeten while warm so it dissolves fully.

Ingredients (8 servings)

6 black tea bags
8 cups water, divided
1/2 cup allulose (adjust to taste)
1 tbsp lemon juice (optional)
Ice, to serve

Directions

Bring 4 cups water to a boil, steep tea 8 minutes.
Remove bags, stir in allulose while tea is warm.
Add remaining 4 cups water, chill, serve over ice.

Crowd note: Double it in a pitcher, then sweeten in warm concentrate first.

Mint Julep (allulose simple syrup)

This stays smooth and minty, with a syrup that won’t crystalize as fast as some sweeteners. Crush the mint gently, don’t pulverize it.

Ingredients (8 servings)

1/2 cup allulose
1/2 cup water
2 cups fresh mint leaves
8 oz bourbon
Crushed ice

Directions

Simmer allulose and water 2 minutes, cool completely.
Muddle mint with 1 to 2 tbsp syrup per glass.
Add bourbon, pack with crushed ice, stir, top with more ice.

Crowd note: Make syrup 1 week ahead, chill, then build drinks on-site.

Easter Punch (sugar free)

Bright, fizzy, and pretty in a bowl. Berries add flavor without needing juice or sugar.

Ingredients (12 servings)

6 cups sparkling water
2 cups lemon-lime soda, zero sugar
1/2 cup lemon juice
1/3 cup allulose (adjust to taste)
2 cups mixed berries (fresh or frozen)
Ice ring (freeze water with berries)

Directions

Stir lemon juice and allulose until dissolved.
Add sparkling water and soda right before serving.
Add berries and ice ring, taste and adjust.

Low-Carb Yeast Rolls (Parker House and Pull-Apart Butter Roll options)

These give you a soft, dinner-roll feel with a low-carb dough. The pull-apart version is perfect for garlic butter.

Ingredients (12 rolls)

2 cups mozzarella, shredded
2 oz cream cheese
2 cups almond flour
2 eggs
1 tbsp baking powder
1 tbsp yeast (optional, for aroma)
1 tsp kosher salt
2 tbsp warm water (if using yeast)
3 tbsp butter, melted (for brushing)

Directions

Heat oven to 375°F, line a pan.
If using yeast, mix yeast with warm water, rest 5 minutes.
Melt mozzarella and cream cheese, stir in almond flour, eggs, baking powder, salt (and yeast mix).
Shape rolls, brush with butter, bake 15 to 18 minutes.

Parker House option

Shape ovals, fold over, brush with butter again after baking.

Pull-apart butter roll option

Place dough balls close together in a round pan.
Mix 3 tbsp melted butter with 1 tsp garlic powder and parsley, brush before and after baking.

Texture tip: Cool 10 minutes before tearing, they set as they rest.

Easy Easter game plan: pick your menu, prep ahead, and keep everything hot

A low-carb, sugar-free Southern Easter spread gets easier when you plan like a potluck host, not a short-order cook. Pick one main, then build around it with a cold appetizer, a few make-ahead sides, and one chilled dessert. After that, your job on Easter is mostly reheating, slicing, and setting out serving spoons.

To make choices fast, here are three simple menus using recipes from this list. Each one feels classic, even for guests who are not counting carbs.

Sample Easter menus (pick one):

Menu	Main	3 sides	Appetizer	Dessert	Drink or bread
Classic ham menu	Sugar-Free Glazed Ham	Cauliflower “Mac” and Cheese, Collard Greens with Bacon, Cream Cheese Cauliflower Mash	Classic Southern Deviled Eggs	Lemon Icebox Pie	Southern Sweet Tea (sugar free)
Lamb menu	Roasted Lamb with Fresh-Herb Sauce	“Scalloped Potatoes” (turnip or radish), Bacon-Wrapped Asparagus, That Good Broccoli Salad	Pimento Cheese with low-carb dippers	Carrot Cake with Cream Cheese Frosting	Low-Carb Yeast Rolls
Fried chicken menu	Southern Fried Chicken (low-carb breading)	Old-School Squash Casserole, Green Bean Casserole (no mushroom soup), Roasted “Fingerling Potatoes” (radishes)	Spinach Dip	Strawberry “Pretzel” Jello Salad	Easter Punch (sugar free)

If you’re feeding mixed eaters, this format works because it’s familiar. Nobody misses the starch pile when the plate still has crispy chicken, creamy casserole, and something cold and sweet at the end.

A simple make-ahead timeline that saves your sanity

A holiday kitchen runs best when you treat it like traffic control. Move the cold items off the runway early, then land the hot foods close to serving. Use this timeline as your default, then adjust for your menu.

Here’s a simple prep plan (with what to make ahead) that keeps Easter calm:

2 days before
- Make deviled eggs filling (keep it in a sealed container). Hard-boil and peel eggs if you want, but store whites separately so they don’t get watery.
- Mix pimento cheese and chill (it tastes better the next day).
- Stir together dips (spinach dip base, party dip base). Chill.
- Simmer your ham glaze or any sauce that needs time to thicken. Chill, then rewarm gently later.
- Bake cakes and pies, then chill (Lemon Icebox Pie, Coconut Custard Pie, Sweet Potato Pie). Cold desserts free up oven space on Easter.
1 day before
- Prep the dressing base: bake the low-carb cornbread, crumble it, and sauté celery and onion. Keep broth and eggs separate until bake time.
- Mix and portion biscuit dough (Butter Dip Biscuits). Cover tightly and chill so you can bake fresh.
- Pre-cook bacon for salads and sides (broccoli salad, collards, bacon-wrapped asparagus), then refrigerate.
- Chop raw veggies, shred cheese, and set up labeled containers. This saves more time than any “hack.”
Morning of
- Assemble casseroles that bake well later (cauliflower “mac,” squash casserole, green bean casserole). Cover and refrigerate.
- Fill deviled egg whites right before guests arrive, or at least within a few hours. Keep them cold until serving.
- Set out serving platters and tools early (tongs, gravy ladle, small bowls for sauces).
30 minutes before serving
- Warm glazes and sauces on low, then move them to small bowls for the buffet.
- Bake quick breads last (biscuits, rolls) so they hit the table warm.
- Slice ham or rest roasted meats, then tent lightly with foil.

Food safety keeps the day from going sideways. Keep cold foods at or below 40°F, and keep hot foods at or above 140°F.

For deviled eggs, follow the 2-hour rule (or 1 hour if it’s hot outside). Keep the tray over ice if it will sit out.

A few other safety basics are non-negotiable:

Eggs: Refrigerate cooked eggs within 2 hours. Store peeled eggs in a covered container.
Poultry: Cook fried chicken and roast chicken to 165°F in the thickest part.
Leftovers: Refrigerate within 2 hours, then reheat to 165°F before eating.

Reheating and holding tips (so nothing dries out): Low-carb baking can lose moisture faster, so use gentler heat and a little cover.

Reheat casseroles covered at 300 to 325°F, then uncover at the end to re-crisp the top.
Warm rolls or biscuits wrapped in foil for 8 to 12 minutes, then open the foil for the last 2 minutes.
Hold meats after cooking by resting, then tenting with foil (don’t wrap tight). Tight foil traps steam and softens crust on fried chicken.

How to set up a buffet so low-carb eaters have plenty of choices

A good buffet is like building a plate with guardrails. When you place foods in the right order, people naturally balance their meal. Low-carb guests also feel taken care of without having to ask awkward questions.

Set your buffet up in this order:

Proteins first: ham, lamb, fried chicken, roast chicken, pork tenderloin. People start with the anchor, which keeps plates from filling with “extra” sides.
Veggie sides next: collards, asparagus, green beans, slaw, broccoli salad, roasted carrots (portion-smart). This is where low-carb eaters win.
Heavier casseroles after that: cauliflower “mac,” squash casserole, dressing, scalloped turnips. Guests who want them will take them, but they won’t crowd out everything else.
Sauces and toppings last: glaze, gravy-style sauces, vinaigrettes, jalapeños, crispy onion topping, nuts, whipped cream.

Keep sauces on the side whenever you can. That helps low-carb guests control hidden carbs, and it keeps textures right (crispy chicken stays crispy). It also protects picky eaters from “mystery sauce” panic.

Labeling does not need to look like a science fair. Use small cards or sticky labels and keep it simple:

“Sugar free” (for tea, punch, desserts, glazes)
“Contains nuts” (pecans in carrot cake, praline toppings, almond flour items)
“Contains dairy” (casseroles, dips, pimento cheese, cream cheese mash)

If you’re serving guests who are not low-carb, make it feel normal by talking about flavor, not swaps. Put out the deviled eggs, the ham, and the casseroles like you always would. When someone compliments a dish, you can say, “It’s my Easter favorite,” and leave it at that. The goal is a table that tastes like home, then everyone eats happily.

Enjoy!

Easter comfort food can still taste like home, even when you keep carbs and added sugar low. These low-carb, sugar-free Southern Easter recipes stick to the classics, glazed ham, casseroles, deviled eggs, greens, and real-deal desserts, just with smarter swaps that protect flavor and texture. The goal isn’t “diet food,” it’s the same holiday table with fewer spikes and less regret.

To keep it easy, choose one main, add three sides you can prep ahead, then finish with one dessert. That simple mix gives you a full spread without turning Easter into an all-day kitchen shift. Also, remember that sweeteners don’t taste the same for everyone, so start small, taste, then adjust until it hits that sweet-spot for your family.

Save this list for next year, too. Make one new recipe each Easter, and you’ll build a rotation of favorites that feels just as traditional as the church-cookbook originals.

Ready to cook? Start with a sure thing like deviled eggs, a glossy ham glaze, cauliflower mash, or carrot cake, then tweak the sweetness to taste and make it yours.