The Best Low-Carb, Sugar-Free New Orleans Cake Recipes

New Orleans cakes don’t have to be a sugar bomb to taste like the real thing. This roundup of Low-Carb, Sugar-Free New Orleans Cake Recipes keeps the classics on the table, from king cake and Doberge to praline-style bakes and rum-kissed loaves.

Inside, you’ll get 50 New Orleans inspired recipes that keep carbs low and skip added sugar, without losing those familiar flavors. Expect king cake spices (cinnamon, nutmeg, cardamom), toasted pecans with praline notes, bright citrus, a hint of rum, and “cane syrup” style depth from smarter sweeteners and extracts. You’ll also see swaps that make sense, like almond or coconut flour, sugar-free chocolate, and lower-carb frostings that still feel rich.

Each recipe is laid out for quick baking, with ingredients listed one item per line, step-by-step directions on separate lines, and macro estimates when available. If you’re managing diabetes or aiming for keto, check labels on sweeteners and mixes, then test your own blood sugar response since tolerance can vary.

new-orleans-mardi-gras-keto-king-cakes-kitchen-c034a660 - Keto Sugar Free

Before you bake, know your low-carb swaps that still taste like New Orleans

You can capture that bold New Orleans flavor in low-carb cakes with a few key ingredient swaps. Think warm cinnamon in king cake, buttery pralines, or layered cream in Doberge, all without the sugar crash. These recipes stick to staples like almond flour, allulose, and sugar-free chocolate. They build structure and taste that holds up. Master these basics now, and your bakes will turn out right every time. No guesswork in the recipes ahead.

Sweeteners that bake well (and how to avoid a bitter aftertaste)

Sugar-free sweeteners act like cane syrup or powdered sugar in New Orleans treats, but pick the wrong one and you get a cooling or bitter note. Allulose shines for soft, moist cakes. It stays liquid when hot, mimics sugar’s browning, and keeps textures tender, perfect for king cake or rum cakes. Use it in batters and glazes.

Monk fruit blend works best for frostings and fillings. It blends with erythritol for zero aftertaste and good volume. Grab a granulated version labeled “1:1 sugar replacement.”

Erythritol suits cookies or crunch toppings, like praline bits. It gives crispness but can crystallize if overused in cakes.

Add stevia drops for a flavor boost in small doses. They pack sweetness without bulk, great for custards or glazes.

Follow these quick rules to nail it:

Weigh sweeteners every time; volume measures pack too tight and mess up ratios.
Do not overbake erythritol frostings; they turn grainy above 350°F.
Taste test raw batter; adjust drops if needed before baking.

Stick to these, and your cakes taste sweet and clean.

healthy-mardi-gras-king-cakes-new-orleans-kitchen-3ff3e5a8 - Keto Sugar Free

Flours and structure: almond flour, coconut flour, and protein helpers

Low-carb cakes lack gluten, so they turn out fragile or dense compared to wheat versions. Almond flour brings nutty taste and moisture, ideal for praline layers. Coconut flour soaks up liquid fast; use half as much and add extra eggs.

Boost structure with these helpers:

Xanthan gum (1/4 teaspoon per cup of flour) binds like gluten for taller cakes.
Psyllium husk (1 tablespoon) adds chew in bread-like rum cakes.
Whey protein isolate (2 tablespoons) gives lift and firmness without carbs.
Gelatin (1 teaspoon bloomed in water) sets fillings firm.
Extra egg whites whip air into batters for fluff.

For pan sizes, scale down: an 8-inch round equals two 6-inch for even baking. Check doneness with a toothpick in the center; it pulls clean with a few moist crumbs. Press the top lightly; it springs back when ready. Bake at 325°F for most to avoid dry edges.

These tweaks make your Doberge layers stack high and king cakes slice neat.

Frostings, fillings, and glazes without powdered sugar

Powdered sugar makes icings smooth, but low-carb versions use cream cheese or chocolate bases. Sugar-free cream cheese icing starts with softened blocks, allulose, and vanilla. Beat until fluffy for king cake stripes.

Whipped mascarpone fills Doberge layers. Fold in monk fruit sweetener and heavy cream for light, tangy hold.

Ganache with sugar-free chocolate melts smooth over pralines. Stir in cream and allulose off heat.

Glaze simmers allulose with cream and rum extract for shine on bundts.

Keep frostings smooth with these steps:

Warm the bowl first; cold cream clumps.
Sift sweetener to kill lumps.
Beat on low, then medium; overmixing deflates air.

Store extras in the fridge up to five days; they firm up but soften at room temp.

Quick pre-bake checklist:

Stock allulose, almond flour, xanthan gum.
Weigh all dry goods.
Preheat oven; use middle rack.
Room-temp eggs and cream blend best.

These swaps set you up for 50 winning recipes.

new-orleans-mardi-gras-king-cakes-kitchen-746c6411 - Keto Sugar Free

Iconic New Orleans cakes made sugar free and low-carb (recipes 1 to 20)

New Orleans shines through its cakes, from braided king cakes at Mardi Gras to towering Doberge layers. These 20 recipes cut carbs and sugar but pack in cinnamon warmth, pecan pralines, and citrus zing. Each one serves 12 unless noted. Bake them for parties or treats that nod to the Crescent City. Grab your almond flour and allulose; let’s get started.

King Cake classics, braided and filled (recipes 1 to 10)

King cake rules Mardi Gras with its braid, baby prize, and purple-green-gold stripes. These versions stay true but swap for low-carb doughs. Fill them sweet or savory, bake till golden, then top sweet ones with tinted coconut flakes (use natural food coloring in unsweetened coconut) or keto sprinkles in NOLA colors.

1) Traditional Cinnamon King Cake (brioche-style)
This pull-apart braid tastes like Carnival mornings with soft dough, cinnamon swirl, and no-sugar glaze. Hide a pecan half instead of a baby for luck.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/4 cup allulose
2 tsp yeast
1/2 cup warm water
3 eggs
1/4 cup butter, melted
1 tsp xanthan gum
1 tsp cinnamon
1/2 tsp nutmeg
Filling: 4 oz cream cheese, 2 tbsp allulose, 1 tsp cinnamon
Glaze: 1/2 cup powdered allulose, 2 tbsp cream, 1 tsp vanilla

Directions:

Mix yeast in warm water; let sit 5 minutes.
Combine flours, allulose, xanthan, spices; add eggs, butter, yeast mix. Knead into dough.
Let rise 1 hour in warm spot.
Roll into 20×12-inch rectangle.
Spread cream cheese filling down center.
Braid dough over filling; form ring on parchment-lined sheet.
Rise 30 minutes.
Bake at 350°F for 25-30 minutes till golden.
Cool; drizzle glaze.
Top with colored coconut.

Per slice: 220 cal, 4g net carbs, 7g protein, 19g fat

2) Cream Cheese King Cake
Creamy filling makes this a crowd favorite, soft and tangy like neighborhood bakeries. Braid tight for even slices.

Ingredients:

Same dough as recipe 1
Filling: 8 oz cream cheese, 3 tbsp allulose, 1 egg yolk, 1 tsp vanilla
Glaze: As above

Directions:

Prep dough per recipe 1.
Mix filling smooth.
Roll, fill, braid, and shape ring.
Rise and bake same way.
Glaze after cooling.
Add keto sprinkles in purple, green, gold.

Per slice: 240 cal, 5g net carbs, 8g protein, 21g fat

3) Praline King Cake (pecan praline style icing)
Toasted pecans and brown butter notes evoke French Quarter pralines in every bite. The icing sets glossy.

Ingredients:

Dough from recipe 1
Filling: 1 cup pecans (chopped, toasted), 3 tbsp allulose, 2 tbsp butter
Icing: 4 tbsp butter, 1/4 cup allulose, 1/4 cup cream, 1/2 cup pecans

Directions:

Make dough; roll out.
Mix filling; spread on dough.
Braid and bake as before.
Melt butter for icing; stir in allulose, cream, pecans till thick.
Pour over cooled cake.
Tint half the pecans gold for top.

Per slice: 280 cal, 6g net carbs, 9g protein, 25g fat

4) Chocolate Cream Cheese King Cake
Dark chocolate swirls with cream cheese for a rich twist on the classic. Perfect with chicory coffee.

Ingredients:

Dough from 1
Filling: 4 oz cream cheese, 1/2 cup sugar-free chocolate chips (melted), 2 tbsp allulose
Glaze as recipe 1

Directions:

Prep dough.
Blend filling; spread and braid.
Bake 25 minutes.
Glaze; top with green tinted coconut.

Per slice: 260 cal, 6g net carbs, 8g protein, 23g fat

5) Strawberry Cream Cheese King Cake
Fresh strawberry extract brightens the filling, like summer berries from City Park. Keeps it light.

Ingredients:

Dough from 1
Filling: 8 oz cream cheese, 2 tbsp strawberry extract, 3 tbsp allulose, 1/4 cup chopped strawberries (fresh or freeze-dried)
Glaze as 1

Directions:

Dough roll-out.
Mix and fill.
Braid, rise, bake.
Glaze purple for strawberries.

Per slice: 235 cal, 5g net carbs, 7g protein, 20g fat

6) Black Forest King Cake (cherry filling)
Cherries soaked in almond extract mimic the German treat with NOLA flair. Juicy inside the braid.

Ingredients:

Dough from 1
Filling: 1 cup cherries (pitted, chopped, sugar-free jar), 4 oz cream cheese, 2 tbsp allulose
Top: Whipped cream, chocolate shavings

Directions:

Drain cherries; mix filling.
Fill and braid dough.
Bake; cool.
Top with cream, shavings, gold sprinkles.

Per slice: 250 cal, 6g net carbs, 7g protein, 22g fat

7) German Chocolate King Cake (coconut-pecan filling)
Coconut and pecans bake in, evoking that sticky-sweet filling without the carbs.

Ingredients:

Dough from 1
Filling: 1/2 cup coconut (unsweetened), 1/2 cup pecans, 4 oz cream cheese, 3 tbsp allulose, 1 egg
Glaze optional

Directions:

Toast coconut and pecans.
Mix filling; braid in.
Bake 28 minutes.
Sprinkle green coconut post-bake.

Per slice: 290 cal, 7g net carbs, 9g protein, 26g fat

8) Vegan Bourbon Cinnamon King Cake (sweet potato dough)
Bourbon extract and mashed sweet potato make a moist vegan dough with cinnamon kick.

Ingredients:

1 cup almond flour
1/2 cup sweet potato puree
1/4 cup coconut flour
1/4 cup allulose
2 flax eggs (2 tbsp flax + 6 tbsp water)
1/4 cup coconut oil
1 tsp cinnamon
Filling: Cinnamon-allulose mix
Glaze: Coconut butter, bourbon extract

Directions:

Mix flax eggs; rest 5 minutes.
Combine all; knead dough.
Rise 45 minutes.
Fill, braid, bake 30 minutes.
Glaze; keto sprinkles.

Per slice: 210 cal, 5g net carbs, 6g protein, 18g fat

9) Crawfish King Cake (savory)
Savory boil flavors in a cheese-stuffed braid; great for brunch with remoulade.

Ingredients:

Dough: Almond flour 2 cups, 1/4 cup coconut flour, 2 tsp yeast, 1/2 cup water, 2 tbsp olive oil, xanthan 1 tsp, salt
Filling: 1 cup crawfish tails (cooked), 4 oz cream cheese, 1/2 cup cheddar, 2 tbsp Cajun seasoning, green onions
Egg wash

Directions:

Proof yeast in water.
Make dough; rise 1 hour.
Mix filling.
Roll, fill, braid into ring.
Brush egg wash.
Bake 350°F, 25 minutes.
Cool 10 minutes before slicing.

Per slice: 200 cal, 4g net carbs, 12g protein, 15g fat

10) Spinach and Artichoke King Cake (savory)
Creamy dip filling in a golden braid pairs with hot sauce. Tailgate ready.

Ingredients:

Dough as recipe 9
Filling: 1 cup spinach (chopped), 1/2 cup artichokes (chopped), 4 oz cream cheese, 1/2 cup parmesan, garlic powder

Directions:

Prep dough.
Wilt spinach; drain, mix filling.
Braid and bake per 9.
Cool; serve warm.

Per slice: 190 cal, 5g net carbs, 10g protein, 14g fat

Layer cakes and bakery legends (recipes 11 to 20)

Layer cakes stack NOLA pride with thin sponges, cool custards, and poured tops. Doberge gets simple steps: bake thin layers, thicken pudding on stove, chill stacks, frost thin. Others build tall with nuts and cream.

11) Doberge Cake (half-lemon, half-chocolate)
Lemon and chocolate halves meet in the middle, like the original six-layer icon. Custards set firm.

Ingredients:

Layers (6 thin): 1 cup almond flour, 1/4 cup allulose, 4 eggs (separated), 1 tsp baking powder, xanthan 1/2 tsp (per 2 layers)
Lemon custard: 2 cups cream, 1/4 cup allulose, 2 tbsp lemon extract, 3 yolks, 1 tbsp cornstarch alternative (glucomannan)
Chocolate custard: Same + 1/2 cup cocoa powder
Frosting: 8 oz cream cheese, 1/2 cup allulose, lemon juice

Directions:

Whip egg whites stiff.
Fold into flour mix; bake 3 layers lemon side, 3 chocolate at 350°F, 10 minutes each.
Heat cream, allulose for custards; temper yolks, thicken 5 minutes. Chill.
Stack alternating custards between layers.
Chill 2 hours.
Frost thin; pour extra custard top.

Per slice: 280 cal, 6g net carbs, 9g protein, 24g fat

12) Half-and-Half Doberge (lemon pudding and chocolate pudding)
Pudding layers shine brighter here, half zesty, half fudgy. Slice to see the divide.

Ingredients:

Layers as 11
Puddings: Double custard recipe 11, split flavors

Directions:

Bake layers.
Make puddings; cool.
Layer half lemon, half chocolate.
Frost and chill overnight.

Per slice: 270 cal, 6g net carbs, 9g protein, 23g fat

13) White Poinsettia Sheet Cake
Fluffy white cake with poinsettia red cream cheese swirls, holiday style. Bake in 9×13 pan.

Ingredients:

2 cups almond flour
1/2 cup allulose
4 eggs
1/2 cup butter
1 tsp vanilla
Frosting: 8 oz cream cheese, 1/4 cup allulose, red food color

Directions:

Beat butter, allulose, eggs.
Add dry; bake 25 minutes at 325°F.
Cool; frost in red swirls.
Top pecans.

Per slice: 230 cal, 4g net carbs, 7g protein, 21g fat

14) Red Velvet Cake
Cocoa and vinegar give that tangy red hue; cream cheese seals it. Three 6-inch layers.

Ingredients:

1.5 cups almond flour
1/3 cup allulose
2 tbsp cocoa
4 eggs
1/4 cup butter
1 tsp vinegar
Red color
Frosting as 13

Directions:

Mix wet, add dry.
Bake layers 20 minutes.
Cool; stack with frosting.
Crumb coat, chill, final frost.

Per slice: 260 cal, 5g net carbs, 8g protein, 23g fat

15) Lemon Cream Cake
Bright lemon curd between white layers, topped with whipped cream. Refreshing after gumbo.

Ingredients:

Layers from 13
Curd: 1 cup allulose, 4 yolks, 1/2 cup lemon juice, 4 tbsp butter
Whipped cream (heavy + allulose)

Directions:

Bake layers.
Heat allulose, juice; temper yolks, cook thick.
Layer with curd, top cream.
Chill 1 hour.

Per slice: 240 cal, 5g net carbs, 7g protein, 21g fat

16) Coconut Layer Cake
Toasted coconut in batter and between layers; rum extract nods to NOLA.

Ingredients:

Almond flour 2 cups
1 cup coconut (fine)
1/2 cup allulose
4 eggs
Frosting: Coconut cream, allulose

Directions:

Toast half coconut.
Bake three layers.
Frost thick; press coconut sides.

Per slice: 270 cal, 6g net carbs, 8g protein, 24g fat

17) Italian Cream Cake
Pecans and coconut in fluffy layers, cream cheese icing. Italian roots in Louisiana.

Ingredients:

As 16 + 1/2 cup pecans
Frosting cream cheese base

Directions:

Add pecans to batter.
Bake, fill, frost.
Top toasted nuts.

Per slice: 285 cal, 6g net carbs, 9g protein, 25g fat

18) Pecan Praline Cake
Praline crunch in layers, caramel glaze poured hot. Sticky like Magazine Street stands.

Ingredients:

Almond flour 2 cups
1 cup pecans
1/2 cup allulose
Glaze: 1/4 cup allulose, 1/4 cup cream, 2 tbsp butter

Directions:

Chop half pecans in batter.
Bake layers.
Boil glaze 3 minutes; pour over stacked cake.

Per slice: 300 cal, 7g net carbs, 9g protein, 27g fat

19) Louisiana Crunch Cake (toasted coconut crust style)
Butter cake with coconut pecan topping that bakes crunchy on top. Bundt pan magic.

Ingredients:

2 cups almond flour
4 eggs
1/2 cup allulose
Topping: 1 cup coconut, 1/2 cup pecans, 1/4 cup allulose, 2 tbsp butter

Directions:

Mix batter; pour half in greased bundt.
Sprinkle topping.
Add rest batter.
Bake 40 minutes at 325°F.
Cool inverted.

Per slice: 275 cal, 6g net carbs, 8g protein, 25g fat

20) Gateau de Sirop (cane syrup vibe, sugar free)
Spice cake with “syrup” from allulose boiled to thick plus molasses extract (or 1 tsp blackstrap, adds 1g carbs/slice). Rustic like rural Louisiana.

Ingredients:

2 cups almond flour
1/2 cup allulose syrup (boil allulose + water)
1 tsp molasses extract
3 eggs
1 tsp cinnamon, ginger
Glaze: Allulose, cream

Directions:

Boil allulose to syrup stage.
Mix batter with spices.
Bake bundt 35 minutes.
Glaze warm.

Per slice: 245 cal, 5g net carbs (6g with blackstrap), 8g protein, 21g fat

healthy-mardi-gras-cakes-new-orleans-kitchen-81402264 - Keto Sugar Free

Southern comfort cakes you will see at every gathering (recipes 21 to 35)

Southern tables light up with pound cakes, skillets, and spiced favorites at barbecues, reunions, and holidays. These 15 low-carb, sugar-free takes nod to New Orleans get-togethers, where buttery layers and nutty toppings steal the show. They slice clean, travel well, and satisfy without the sugar spike. Each serves 12. Let’s bake some staples you’ll crave.

Pound cakes, skillet cakes, and easy classics (recipes 21 to 28)

Pound cakes bake dense and moist, perfect for sharing. Skillets flip drama into dessert. Grab your bundt pan or cast iron; these classics mix quick with almond flour and allulose.

21) Buttermilk Pound Cake
Tangy buttermilk tenderizes this tall loaf. Slice thick with coffee.

Ingredients:

2.5 cups almond flour
1 cup allulose
4 eggs
1/2 cup buttermilk (full-fat)
1/2 cup butter, softened
1 tsp vanilla
1 tsp baking powder
1/2 tsp xanthan gum

Directions:

Beat butter and allulose fluffy.
Add eggs one by one.
Mix in dry ingredients alternate with buttermilk.
Pour into greased bundt.
Bake at 325°F for 50-55 minutes.
Cool 10 minutes; invert.

Per slice: 240 cal, 5g net carbs, 8g protein, 22g fat

22) Rum Cake
Soaked in sugar-free rum glaze, this bundt packs boozy warmth. Alcohol bakes off partly during cooking, so flavor stays without the kick.

Ingredients:

2 cups almond flour
1/2 cup coconut flour
1 cup allulose
4 eggs
1/2 cup butter
1/4 cup rum (or extract)
1 tsp baking powder
Soak: 1/2 cup allulose, 1/4 cup butter, 1/4 cup rum, water to thin

Directions:

Cream butter, allulose, rum.
Beat in eggs.
Fold in flours and baking powder.
Bake bundt at 325°F, 45 minutes.
Boil soak ingredients 3 minutes.
Poke holes; pour soak over warm cake.

Per slice: 260 cal, 6g net carbs, 7g protein, 24g fat

23) Banana Skillet Upside-Down Cake
Bananas caramelize in the skillet for gooey topping. Low-carb bananas keep it light.

Ingredients:

1.5 cups almond flour
1/2 cup allulose
3 eggs
2 ripe bananas (mashed, 1/2 cup)
1/4 cup butter
1 tsp cinnamon
Top: 2 tbsp butter, 2 tbsp allulose, banana slices

Directions:

Melt butter and allulose in 10-inch skillet.
Arrange banana slices.
Mix batter; pour over.
Bake at 350°F, 25 minutes.
Invert onto plate right away.

Per slice: 220 cal, 5g net carbs, 6g protein, 20g fat

24) Pineapple Cake with Coconut Pecan Icing
Juicy pineapple bits shine under nutty icing, like a tropical picnic treat.

Ingredients:

2 cups almond flour
3/4 cup allulose
4 eggs
1/2 cup crushed pineapple (drained, no sugar)
1/2 cup butter
Icing: 4 oz cream cheese, 1/4 cup allulose, 1/2 cup coconut, 1/2 cup pecans

Directions:

Beat butter, allulose, eggs.
Add flour, pineapple.
Bake 8-inch square at 325°F, 30 minutes.
Mix icing; spread thick.
Toast nuts on top.

Per slice: 280 cal, 6g net carbs, 8g protein, 25g fat

25) Fudge Marble Cake
Chocolate and vanilla swirls bake even in a loaf pan. Simple piping does the trick.

Ingredients:

2 cups almond flour
1 cup allulose
4 eggs
1/2 cup butter
1/2 cup sugar-free cocoa (half batter)
1 tsp vanilla
1 tsp baking powder

Directions:

Make base batter with half ingredients.
Split; add cocoa to one.
Alternate spoons in pan.
Swirl lightly.
Bake loaf at 325°F, 40 minutes.

Per slice: 230 cal, 5g net carbs, 7g protein, 21g fat

26) Cranberry-Orange Cake
Bright cranberries pop against orange zest in this bundt. Holiday potluck star.

Ingredients:

2 cups almond flour
3/4 cup allulose
3 eggs
Zest of 2 oranges
1 cup cranberries (fresh, chopped)
1/2 cup butter
1 tsp baking powder

Directions:

Cream butter, allulose, zest.
Beat in eggs.
Fold flour, cranberries.
Bake bundt 325°F, 45 minutes.
Glaze with allulose and orange juice.

Per slice: 250 cal, 6g net carbs, 7g protein, 22g fat

27) Chocolate Mayonnaise Cake
Mayo keeps it fudgy without eggs. Old-school trick works low-carb.

Ingredients:

2 cups almond flour
1 cup allulose
1 cup mayo
1 cup water
1/2 cup cocoa
1 tsp baking soda
1 tsp vanilla

Directions:

Mix dry ingredients.
Stir in mayo, water, vanilla.
Pour into 8-inch rounds.
Bake 325°F, 25 minutes.
Frost if desired.

Per slice: 270 cal, 5g net carbs, 6g protein, 26g fat

28) Coconut Chiffon Cake
Light as air with coconut flakes. Gently fold whipped egg whites in one short direction for lift.

Ingredients:

1.5 cups almond flour
1/2 cup coconut flour
3/4 cup allulose
5 eggs (separated)
1/4 cup coconut oil
1/2 cup coconut milk
1 tsp baking powder

Directions:

Whip whites to stiff peaks.
Beat yolks, oil, milk, allulose.
Fold in flours.
Gently fold in whites one short direction.
Bake tube pan 325°F, 50 minutes ungreased.

Per slice: 210 cal, 4g net carbs, 7g protein, 18g fat

Spiced, fruity, and holiday favorites (recipes 29 to 35)

Spices and fruits bring comfort to fall feasts and Christmas spreads. These stack flavors like a Cajun boil, all low-carb with pecan pies and banana layers.

29) Carrot Cake with Cream Cheese Frosting
Shredded carrots stay moist under tangy frosting. Nuts add crunch.

Ingredients:

2 cups almond flour
1 cup allulose
3 eggs
1 cup carrots (shredded)
1/2 cup pecans
1/2 cup butter
Frosting: 8 oz cream cheese, 1/4 cup allulose

Directions:

Mix wet, add dry and carrots.
Bake two 8-inch layers 325°F, 25 minutes.
Beat frosting fluffy.
Stack and frost.
Top with pecans.

Per slice: 290 cal, 6g net carbs, 8g protein, 27g fat

30) Hummingbird Cake
Bananas, pineapple, pecans in three layers. Cream cheese crowns it.

Ingredients:

2 cups almond flour
3/4 cup allulose
2 bananas (mashed)
1/2 cup pineapple (drained)
1/2 cup pecans
3 eggs
Frosting as 29

Directions:

Combine all batter ingredients.
Bake three 6-inch layers 325°F, 20 minutes.
Cool; frost between and top.

Per slice: 300 cal, 7g net carbs, 8g protein, 28g fat

31) Lane Cake (bourbon fruit and nut filling)
Bourbon-soaked fruits and nuts fill white layers. Southern wedding cake vibe.

Ingredients:

Layers: Almond flour 2 cups total, allulose 1/2 cup, 4 eggs
Filling: 1/2 cup pecans, 1/4 cup raisins (sugar-free), 2 tbsp bourbon extract, 4 oz coconut

Directions:

Bake four thin layers.
Mix filling; spread between.
Frost outside with cream cheese.
Chill 1 hour.

Per slice: 285 cal, 6g net carbs, 9g protein, 26g fat

32) Sweet Potato Cake
Mashed sweet potato adds color and moisture. Spices warm it up.

Ingredients:

2 cups almond flour
1 cup sweet potato puree
3/4 cup allulose
3 eggs
1 tsp cinnamon, nutmeg
1/2 cup butter

Directions:

Beat butter, allulose, eggs.
Add puree and spices.
Fold in flour.
Bake bundt 325°F, 45 minutes.

Per slice: 260 cal, 6g net carbs, 7g protein, 24g fat

33) Bananas Foster Cake
Banana layers with rum-cinnamon soak mimic the flambé.

Ingredients:

2 cups almond flour
2 bananas (mashed)
3/4 cup allulose
4 eggs
1 tsp cinnamon
Soak: 1/4 cup allulose, 2 tbsp rum extract, butter

Directions:

Mix batter with bananas.
Bake two layers 25 minutes.
Boil soak; brush on layers.
Stack with cream.

Per slice: 275 cal, 6g net carbs, 8g protein, 25g fat

34) Classic Pecan Pie Cake
Gooey pecan topping thickens with allulose syrup, butter, eggs. No corn syrup.

Ingredients:

1.5 cups almond flour
1/2 cup allulose (batter)
3 eggs (batter)
Topping: 1 cup pecans, 1/2 cup allulose syrup (boiled), 2 eggs, 1/4 cup butter

Directions:

Bake batter in 8-inch pan 20 minutes.
Mix topping; pour over partial bake.
Bake total 35 minutes at 325°F.
Cool to set.

Per slice: 295 cal, 5g net carbs, 9g protein, 28g fat

35) Bread Pudding with Bourbon Sauce (cake-like)
Use low-carb brioche or almond flour bread cubes for pudding that slices like cake.

Ingredients:

6 cups bread cubes (low-carb brioche or almond flour bread)
3 eggs
2 cups coconut milk
1/2 cup allulose
1 tsp cinnamon
Sauce: 1/4 cup butter, 1/4 cup allulose, 2 tbsp bourbon extract

Directions:

Whisk eggs, milk, allulose, spices.
Soak bread 20 minutes.
Bake 350°F dish, 40 minutes.
Boil sauce; pour warm.

Per slice: 240 cal, 5g net carbs, 8g protein, 21g fat

Modern New Orleans bakery vibes and party-ready bakes (recipes 36 to 50)

New Orleans bakeries mix old-school charm with fresh twists, like sheet cakes that feed a crowd and bundts that steal the show at block parties. These recipes from 36 to 50 capture that vibe. They bake up party-ready with king cake swirls, praline crunch, and citrus pops, all low-carb and sugar-free. Think big sheets for brunch spreads, tall bundts that slice pretty, and mini treats you can grab on the go. Each one uses simple swaps like almond flour and allulose for that Crescent City taste. They serve 12 unless noted. Perfect for your next crawfish boil or jazz night.

Showstopper sheet cakes, bundts, and brunch bakes (recipes 36 to 43)

These crowd-pleasers shine at gatherings. Sheet cakes cut easy for potlucks, bundts flip out dramatic, and snack styles pair with beignets (skip the sugar). Bake ahead; they hold up great.

36) King Cake Sheet Cake with Cream Cheese Swirl
Cinnamon swirl bakes right in for king cake flavor without the braid hassle. Swirls peek through the top.

Ingredients:

2 cups almond flour
1/2 cup allulose
4 eggs
1/2 cup butter, softened
1 tsp cinnamon
1/2 tsp nutmeg
Swirl: 8 oz cream cheese, 2 tbsp allulose, 1 tsp vanilla
Glaze: 1/4 cup powdered allulose, 2 tbsp cream

Directions:

Beat butter, allulose, eggs fluffy.
Mix in flour, cinnamon, nutmeg.
Spread half in 9×13 pan.
Blend swirl; dollop over batter, swirl with knife.
Top with rest batter.
Bake at 325°F for 30 minutes.
Cool; drizzle glaze tinted purple, green, gold.

Per slice: 230 cal, 4g net carbs, 7g protein, 21g fat
Make ahead: Chill overnight; flavors deepen.

37) Praline Pecan Bundt Cake with Glaze
Toasted pecans bake crunchy inside; glaze soaks in sticky-sweet praline notes.

Ingredients:

2.5 cups almond flour
3/4 cup allulose
4 eggs
1/2 cup butter
1 cup pecans, chopped and toasted
1 tsp vanilla
Glaze: 1/4 cup allulose, 1/4 cup cream, 2 tbsp butter

Directions:

Cream butter, allulose, eggs.
Fold in flour, pecans, vanilla.
Pour into greased bundt.
Bake 325°F, 45 minutes.
Boil glaze till thick; pour over warm cake.

Per slice: 280 cal, 5g net carbs, 8g protein, 26g fat
Make ahead: Freeze slices up to 2 weeks.

38) Lemon Poppy Seed Bundt Cake
Zesty lemon bursts with poppy crunch; glaze adds shine like bakery windows.

Ingredients:

2 cups almond flour
2/3 cup allulose
3 eggs
1/2 cup butter
Zest and juice of 2 lemons
2 tbsp poppy seeds
Glaze: 1/4 cup allulose, 2 tbsp lemon juice

Directions:

Beat butter, allulose, eggs, zest.
Add flour, juice, seeds.
Bake bundt at 325°F, 40 minutes.
Stir glaze; pour on cooled cake.

Per slice: 220 cal, 4g net carbs, 6g protein, 20g fat
Make ahead: Wrap tight; store 4 days at room temp.

39) Chocolate Ganache Sheet Cake (fudge style)
Fudgy base meets poured ganache for one-bowl ease. Feeds brunch big.

Ingredients:

2 cups almond flour
1 cup allulose
1/2 cup cocoa powder
4 eggs
1/2 cup butter
1 tsp vanilla
Ganache: 1 cup sugar-free chocolate chips, 1/2 cup cream

Directions:

Melt butter; mix with allulose, eggs, cocoa.
Stir in flour, vanilla.
Spread in 9×13; bake 325°F, 25 minutes.
Heat cream; pour over chips, stir smooth.
Spread on warm cake.

Per slice: 250 cal, 5g net carbs, 7g protein, 23g fat
Make ahead: Refrigerate 5 days; ganache firms nicely.

40) Coconut Cream Poke Cake (use sugar free pudding)
Poke holes after baking so pudding soaks deep; coconut flakes the top.

Ingredients:

2 cups almond flour
1/2 cup allulose
4 eggs
1/2 cup coconut oil
1 cup coconut milk
Pudding: 1 package sugar-free vanilla pudding mix (low-carb brand), 2 cups coconut milk
1 cup unsweetened coconut

Directions:

Mix batter; bake sheet pan 325°F, 28 minutes.
Poke holes every inch with fork handle while warm.
Whisk pudding mix with milk till thick; pour into holes.
Chill 2 hours.
Toast coconut; sprinkle on top.

Per slice: 240 cal, 5g net carbs, 6g protein, 22g fat
Make ahead: Best after 24-hour chill.

41) Strawberry Almond Snack Cake
Chopped strawberries dot almond batter; dust with powdered allulose for bakery look.

Ingredients:

2 cups almond flour
1/2 cup allulose
3 eggs
1/2 cup butter
1 cup strawberries, chopped
1 tsp almond extract

Directions:

Cream butter, allulose, eggs, extract.
Fold in flour, berries.
Bake 8×8 at 325°F, 30 minutes.
Cool; dust top.

Per slice: 210 cal, 4g net carbs, 6g protein, 19g fat
Make ahead: Freeze individual squares.

42) Espresso Chocolate Cake with Mocha Frosting
Bold espresso lifts chocolate; frost thick for party stacks. Bundt holds the crumb.

Ingredients:

2 cups almond flour
3/4 cup allulose
1/2 cup cocoa
3 eggs
1/2 cup butter
2 tbsp espresso powder
Frosting: 8 oz cream cheese, 1/4 cup cocoa, 1/4 cup allulose, 1 tsp espresso

Directions:

Dissolve espresso in 2 tbsp hot water; mix with wet.
Add dry; bake bundt 325°F, 42 minutes.
Beat frosting; spread after cool.

Per slice: 260 cal, 5g net carbs, 8g protein, 24g fat
Make ahead: Frost day before; cover loosely.

43) Orange Blossom Yogurt Cake
Yogurt keeps it tender; orange blossom water scents like French Market stalls.

Ingredients:

2 cups almond flour
2/3 cup allulose
3 eggs
1 cup full-fat yogurt
1/2 cup butter
2 tsp orange blossom water
Glaze: Allulose, yogurt, orange zest

Directions:

Beat wet with blossom water.
Fold in flour.
Bake bundt 325°F, 40 minutes.
Whisk glaze; pour warm.

Per slice: 230 cal, 4g net carbs, 7g protein, 21g fat
Make ahead: Slice and fridge 5 days.

Mini cakes and small-batch treats for cravings (recipes 44 to 50)

When you want just one bite, these minis deliver. Muffins, mugs, and jars pack NOLA punch without commitment. Great for snack attacks or hostess gifts.

44) Mini King Cake Muffins with Cinnamon Filling
Twist cinnamon inside muffin tops; glaze and sprinkles make them festive. Makes 12.

Ingredients:

1.5 cups almond flour
1/4 cup allulose
2 eggs
1/4 cup butter
Filling: 4 oz cream cheese, 1 tbsp allulose, 1 tsp cinnamon
Glaze as recipe 36

Directions:

Mix batter.
Fill liners half; add filling dollop.
Top with batter.
Bake 350°F, 18 minutes.
Glaze cool muffins.

Per muffin: 180 cal, 3g net carbs, 5g protein, 16g fat
Make ahead: Freeze 1 month.

45) Mug Cake Bananas Foster Style
Banana and rum in a mug; microwave 90 seconds, rest 1 minute for fluff. Single serve.

Ingredients:

1/4 cup almond flour
2 tbsp allulose
1 egg
2 tbsp mashed banana
1 tsp rum extract
1 tbsp butter

Directions:

Mix all in mug.
Microwave 90 seconds on high.
Rest 1 minute.
Top with whipped cream.

Per mug: 220 cal, 4g net carbs, 7g protein, 19g fat
Make ahead: Prep dry mix in jars.

46) Petite Red Velvet Cupcakes
Tiny red bites with cream cheese tops. Makes 24 minis.

Ingredients:

1.5 cups almond flour
1/3 cup allulose
2 eggs
1/4 cup butter
1 tbsp cocoa, red color
Frosting: 4 oz cream cheese, 2 tbsp allulose

Directions:

Mix batter with color.
Fill mini liners.
Bake 350°F, 12 minutes.
Frost small swirls.

Per cupcake: 110 cal, 2g net carbs, 3g protein, 10g fat
Make ahead: Unfrosted freeze well.

47) Chocolate Lava Cakes (ramekins)
Soft center runs when cut; bake till edges set but center jiggles slightly. Makes 4.

Ingredients:

1/2 cup almond flour
1/4 cup allulose
2 eggs
1/4 cup butter
1/2 cup sugar-free chocolate chips

Directions:

Melt chocolate, butter.
Whisk in allulose, eggs, flour.
Pour into ramekins.
Bake 375°F, 10-12 minutes (jiggly center).
Dust cocoa.

Per cake: 280 cal, 4g net carbs, 7g protein, 26g fat
Make ahead: Chill batter 1 day.

48) Mini Doberge Cups (layered jars)
Layer thin cake bits with lemon custard in jars. Portable Doberge. Makes 6.

Ingredients:

1 cup almond flour
1/4 cup allulose
2 eggs
Custard: Sugar-free lemon pudding, 1 cup cream

Directions:

Bake cake thin; crumble.
Whip pudding thick.
Layer crumbs, custard in jars.
Chill 2 hours.

Per jar: 200 cal, 4g net carbs, 6g protein, 18g fat
Make ahead: Fridge 3 days.

49) Pecan Praline Cheesecake Bars
Praline crust bakes under creamy bars. Cut small. Makes 16.

Ingredients:

Crust: 1 cup pecans, 2 tbsp allulose, 3 tbsp butter
Filling: 16 oz cream cheese, 1/2 cup allulose, 3 eggs

Directions:

Pulse crust; press 8×8 pan.
Bake 10 minutes 350°F.
Beat filling; pour over.
Bake 25 minutes.
Chill 4 hours.

Per bar: 160 cal, 3g net carbs, 4g protein, 15g fat
Make ahead: Freeze bars 1 month.

50) No-Bake Rum Truffle Cake Bites
Roll rum-chocolate mix into bites; chill 1 hour to firm, store fridge up to 1 week in tins. Makes 20.

Ingredients:

1 cup sugar-free chocolate chips
8 oz cream cheese
1/4 cup allulose
2 tbsp rum extract
1/2 cup almond flour
Cocoa for rolling

Directions:

Melt chocolate; mix all smooth.
Chill 30 minutes.
Scoop, roll balls.
Chill 1 hour.
Roll in cocoa.

Per bite: 90 cal, 2g net carbs, 2g protein, 8g fat
Make ahead: Fridge 7 days or freeze.

Enjoy!

These 50 recipes deliver that bold New Orleans taste in every bite. You get king cake braids, towering Doberge layers, praline pecan bundts, and more, all with low-carb swaps and zero added sugar. Carbs stay under 7g net per slice, so you savor Mardi Gras flavors without the crash.

Start simple if you’re new to this. Pick a sheet cake like the king cake swirl or a bundt praline; muffins work great too. Save the thin-layer Doberge for later. Weigh your sweeteners and flours for best results. Cool cakes fully before frosting to avoid melts. Store in the fridge up to five days; most freeze well for two weeks.

Grab allulose and almond flour today. Bake one this weekend. Bookmark this post for your next party, and drop a comment: which recipe did you try first?