36+ Irresistible Keto Crawfish Recipes to Spice Up Your Low-Carb Life

If you’re living that low-carb life but still crave bold, Southern-style flavors, you’re in for a real treat.

Crawfish — that juicy, sweet, and slightly briny seafood favorite — is not only delicious, it’s also naturally keto-friendly.

Whether you’re a Louisiana native or just love Cajun-inspired cuisine, this roundup of 36+ keto crawfish recipes is your one-stop guide to flavor-packed, low-carb indulgence.

From creamy casseroles to spicy lettuce wraps, rich bisques to quick skillet meals, crawfish brings the perfect touch of decadence to your keto meals without busting your carb count.

These recipes are easy to prepare, loaded with protein and healthy fats, and perfect for everything from weeknight dinners to festive gatherings.

So grab your apron and some crawfish tails — your next keto masterpiece starts right here!

36+ Irresistible Keto Crawfish Recipes to Spice Up Your Low-Carb Life

Whether you’re deep into crawfish season or just looking for some fresh low-carb inspiration, this list of 36+ keto crawfish recipes has something for every craving and occasion.

These dishes are proof that eating keto doesn’t have to be boring or bland — not when you’ve got rich, buttery sauces, bold Cajun spices, and the sweet, satisfying taste of crawfish on your plate.

With everything from appetizers and soups to casseroles, wraps, and skillet favorites, you’ll never run out of ways to spice up your keto menu.

Keto Crawfish Alfredo Zoodles

Indulge in a rich and creamy crawfish Alfredo without the guilt. This keto-friendly version replaces traditional pasta with zucchini noodles, creating a decadent dish that’s both satisfying and low in carbs.

The crawfish tails soak up the garlicky, cheesy cream sauce perfectly, making this a go-to comfort meal for anyone following a ketogenic lifestyle.

Ingredients:

• 1 lb crawfish tails (peeled and cooked)
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Cajun seasoning
• 1 tbsp chopped parsley (optional)
• 2 medium zucchini, spiralized
• Salt and pepper to taste

Instructions:

1. In a large skillet over medium heat, melt the butter. Add garlic and sauté for about 1 minute.
2. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Cajun seasoning.
3. Let the sauce simmer for 3-5 minutes until thickened slightly, stirring occasionally.
4. Add the crawfish tails and heat through, about 3 minutes.
5. Toss in the spiralized zucchini noodles and cook for 2–3 minutes, just until slightly softened. Avoid overcooking.
6. Season with salt and pepper, garnish with parsley, and serve warm.

This creamy Alfredo with a Cajun twist is perfect when you want something indulgent without compromising your keto goals.

It’s quick, flavorful, and sure to impress even those not on a low-carb diet.

Keto Crawfish-Stuffed Bell Peppers

These crawfish-stuffed bell peppers offer a hearty, cheesy, and spicy option perfect for meal prepping or impressing guests.

Packed with Cajun flair and low in carbohydrates, they’re an excellent way to enjoy all the comforts of Southern cuisine while staying in ketosis.

Ingredients:

• 4 large bell peppers, halved and seeded
• 1 tbsp olive oil
• ½ cup diced onion
• ½ cup chopped celery
• ½ cup chopped cauliflower rice
• 2 garlic cloves, minced
• 1 lb crawfish tails
• ½ tsp smoked paprika
• ½ tsp Cajun seasoning
• ½ cup shredded mozzarella
• ½ cup shredded cheddar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion, celery, and garlic for about 5 minutes.
3. Stir in the cauliflower rice and cook until tender, about 3–4 minutes.
4. Add crawfish tails, paprika, Cajun seasoning, salt, and pepper. Stir to combine and heat through.
5. Remove from heat and mix in half of the cheese.
6. Spoon the mixture into halved bell peppers placed in a baking dish.
7. Top each pepper with the remaining cheese.
8. Bake for 20–25 minutes, or until peppers are tender and cheese is golden.

These bell peppers are a satisfying way to pack in protein, flavor, and healthy fats without the extra carbs.

They reheat well, making them ideal for leftovers or lunch the next day.

Spicy Keto Crawfish Cakes with Remoulade Sauce

Craving something crispy and flavorful? These spicy keto crawfish cakes deliver a punch of flavor and a crunchy bite without the carb-heavy fillers.

Using almond flour and egg as a binder, they stay low-carb but taste every bit as indulgent. Serve them with a homemade keto-friendly remoulade for that perfect Cajun finish.

Ingredients (Cakes):

• 1 lb crawfish tails, chopped
• 1 egg
• ¼ cup almond flour
• 2 green onions, chopped
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp Old Bay seasoning
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• Salt and pepper to taste
• 2 tbsp avocado oil (for frying)

Ingredients (Remoulade):

• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp hot sauce
• ½ tsp paprika
• 1 tsp lemon juice
• Salt to taste

Instructions:

1. In a mixing bowl, combine crawfish, egg, almond flour, green onions, mayo, mustard, and seasonings.
2. Form mixture into small patties (makes about 6).
3. Heat avocado oil in a skillet over medium heat.
4. Cook the cakes 3–4 minutes per side until golden brown and cooked through.
5. Mix all remoulade ingredients in a small bowl.
6. Serve cakes warm with a dollop of remoulade sauce.

These crawfish cakes are spicy, satisfying, and perfect for sharing (or not!).

The crisp crust and creamy remoulade make them irresistible while keeping you fully within keto bounds.

Keto Crawfish and Spinach Stuffed Mushrooms

These keto crawfish and spinach stuffed mushrooms are a savory appetizer or snack that’s packed with flavor and incredibly easy to make.

The earthy mushrooms are filled with a creamy, cheesy crawfish mixture that is a perfect combination of rich, savory, and slightly spicy. They’re the ideal keto bite-sized treat for any occasion.

Ingredients:

• 12 large mushroom caps, stems removed
• 1 lb crawfish tails, chopped
• 1 tbsp butter
• 1 clove garlic, minced
• 1 cup fresh spinach, chopped
• ½ cup cream cheese, softened
• ½ cup shredded Parmesan cheese
• 1 tbsp fresh parsley, chopped
• ½ tsp Cajun seasoning
• Salt and pepper to taste
• 1 tbsp olive oil (for drizzling)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat and sauté garlic for 1 minute until fragrant.
3. Add chopped spinach and cook until wilted, about 2 minutes.
4. Add crawfish tails, cream cheese, Parmesan, Cajun seasoning, salt, and pepper. Stir until combined and heated through.
5. Stuff each mushroom cap with the crawfish mixture.
6. Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil.
7. Bake for 15–20 minutes, or until mushrooms are tender and the tops are golden.

These stuffed mushrooms are a low-carb delight with just the right amount of creamy texture and bold Cajun flavor.

They’re an excellent appetizer for any gathering and can easily be made in advance for convenience.

Keto Crawfish Gumbo

A hearty bowl of gumbo is always a comforting meal, and this keto version brings all the deep, savory flavors of Louisiana without the carbs.

With a rich, flavorful broth, tender crawfish, and traditional seasonings, this gumbo is sure to satisfy even the most serious gumbo lovers while keeping your carb count low.

Ingredients:

• 1 lb crawfish tails (fresh or frozen)
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cauliflower rice (optional for thickening)
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp thyme
• ½ tsp oregano
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic, and sauté for 5–7 minutes until softened.
2. Stir in tomato paste, Cajun seasoning, smoked paprika, thyme, oregano, and bay leaf. Cook for another 1–2 minutes.
3. Pour in chicken broth, cauliflower rice (if using), and bring the mixture to a boil. Reduce heat and simmer for 15 minutes to allow flavors to meld.
4. Add crawfish tails to the pot and cook for an additional 5–7 minutes, just until heated through.
5. Remove the bay leaf and season the gumbo with salt and pepper to taste.
6. Garnish with fresh parsley and serve hot.

This keto gumbo is a comforting, warming meal that brings the classic taste of Louisiana to your bowl without all the carbs from traditional flour roux.

The cauliflower rice gives it a satisfying texture, making this gumbo as filling as it is flavorful.

Keto Crawfish Boil with Sausage and Veggies

A true Southern classic, this keto crawfish boil is the ultimate one-pot meal, packed with crawfish, sausage, and flavorful vegetables—all seasoned to perfection.

By using keto-friendly ingredients like zucchini and cauliflower, this recipe eliminates the high-carb potatoes while keeping all the rich, delicious flavors you love.

Ingredients:

• 2 lbs crawfish (fresh or frozen)
• 1 lb smoked sausage, sliced
• 2 zucchini, cut into chunks
• 1 medium head of cauliflower, cut into florets
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 tbsp Old Bay seasoning
• 1 tbsp Cajun seasoning
• 1 tbsp paprika
• 1 lemon, quartered
• 1 tbsp salt
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, fill with enough water to cover the ingredients. Add salt, Old Bay seasoning, Cajun seasoning, paprika, lemon, onion, and garlic. Bring to a boil.
2. Once the water is boiling, add sausage slices and cook for 10 minutes to infuse the flavors.
3. Add zucchini and cauliflower florets to the pot and cook for an additional 5 minutes.
4. Add crawfish to the pot and cook for 3–5 minutes until heated through.
5. Drain the ingredients and toss them with olive oil and fresh parsley.
6. Serve hot with extra lemon wedges and your favorite keto dipping sauce.

This crawfish boil is a fun, flavorful dish that’s perfect for sharing.

The combination of savory sausage, tender crawfish, and crisp vegetables makes for a well-rounded, satisfying meal that fits perfectly into your keto lifestyle.

Keto Crawfish Etouffee

Keto Crawfish Etouffee is a hearty, rich dish that captures all the flavors of the classic Cajun favorite without the carbs.

Using a cauliflower-based roux instead of traditional flour, this recipe stays true to the dish’s beloved thick, savory sauce, and the crawfish add a delicate sweetness. Serve it over a bed of cauliflower rice for the perfect keto meal.

Ingredients:

• 1 lb crawfish tails
• 2 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup cauliflower rice
• 1 tsp Cajun seasoning
• ½ tsp paprika
• 1 tbsp tomato paste
• 2 cups chicken broth
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, and celery, and sauté for about 5 minutes until softened.
2. Stir in garlic, Cajun seasoning, paprika, and tomato paste, and cook for another 1–2 minutes until fragrant.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 10–12 minutes, allowing the flavors to meld and the sauce to thicken.
4. Add the crawfish tails and cook for an additional 5–7 minutes, just until they are heated through.
5. Season with salt, pepper, and a squeeze of lemon juice, if desired.
6. Serve the etouffee over a bed of cauliflower rice and garnish with fresh parsley.

This keto crawfish etouffee brings all the classic flavors you love without the carbs, making it a perfect addition to your low-carb meal rotation.

It’s thick, flavorful, and incredibly satisfying.

Keto Crawfish Avocado Salad

For a lighter option that still packs all the flavors of the South, this keto crawfish avocado salad is fresh, zesty, and full of healthy fats.

It’s quick to prepare and makes for a refreshing lunch or a side dish at a BBQ or dinner party.

Ingredients:

• 1 lb crawfish tails
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp Old Bay seasoning (optional)

Instructions:

1. In a medium bowl, combine the diced avocados, cherry tomatoes, red onion, and fresh cilantro.
2. In a separate bowl, whisk together lime juice, olive oil, salt, pepper, and Old Bay seasoning.
3. Add the crawfish tails to the avocado mixture and toss gently.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately or chill for 30 minutes before serving for enhanced flavor.

This keto crawfish avocado salad is a delightful balance of creamy avocado, juicy crawfish, and tangy lime, making it the perfect dish for a light but satisfying meal.

It’s packed with healthy fats, protein, and flavor while keeping carbs to a minimum.

Keto Crawfish Frittata

A frittata is an easy, versatile dish that can be made with whatever ingredients you have on hand, and this keto crawfish version is no exception.

The crawfish pairs wonderfully with eggs, cheese, and a bit of Cajun seasoning to create a flavorful, filling meal that’s perfect for brunch, lunch, or dinner.

Ingredients:

• 1 lb crawfish tails
• 6 large eggs
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream
• 1 small onion, diced
• 1 bell pepper, diced
• 2 tbsp olive oil
• 1 tsp Cajun seasoning
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet, heat olive oil over medium heat. Add onion and bell pepper, and sauté for about 5 minutes until softened.
3. Add the crawfish tails, Cajun seasoning, garlic powder, salt, and pepper. Cook for an additional 3–4 minutes, stirring occasionally.
4. In a mixing bowl, whisk together eggs, heavy cream, and shredded mozzarella cheese.
5. Pour the egg mixture into the skillet with the crawfish and vegetables. Stir gently to combine.
6. Let the frittata cook on the stovetop for 2–3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are fully set and slightly golden.
8. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh parsley before serving.

This keto crawfish frittata is an easy, savory dish that’s perfect for any time of day.

It’s packed with protein and healthy fats, making it a great low-carb meal that’s both satisfying and delicious.

Keto Crawfish and Shrimp Skillet

This keto crawfish and shrimp skillet is a quick, savory dish that’s packed with protein and bold flavors.

It combines tender crawfish and shrimp with a buttery, garlic-infused sauce, creating a dish that’s perfect for a weeknight dinner or a special occasion.

Ingredients:

• 1 lb crawfish tails
• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 3 cloves garlic, minced
• 1 small onion, diced
• 1 bell pepper, diced
• 1 tbsp Cajun seasoning
• ½ tsp smoked paprika
• ½ cup chicken broth
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for garnish

Instructions:

1. Heat the butter in a large skillet over medium heat. Add the onion and bell pepper, and sauté for 3–4 minutes until softened.
2. Stir in the garlic, Cajun seasoning, and smoked paprika, and cook for another minute until fragrant.
3. Add the crawfish tails and shrimp to the skillet. Cook for 3–4 minutes, stirring occasionally, until the shrimp turns pink and the crawfish is heated through.
4. Pour in the chicken broth and bring to a simmer. Cook for 2–3 minutes to reduce the sauce slightly.
5. Season with salt and pepper to taste, and garnish with fresh parsley and lemon wedges.
6. Serve immediately, either on its own or with a side of cauliflower rice for a complete meal.

This skillet dish is bursting with flavor and texture, offering a great way to enjoy both crawfish and shrimp while staying within your keto carb limits.

The buttery sauce and Cajun seasoning give it a deliciously bold taste.

Keto Crawfish Bisque

This rich and creamy keto crawfish bisque is a comforting, flavorful soup that’s perfect for cool evenings.

Using cauliflower to thicken the soup instead of flour, it’s a low-carb version of a traditional New Orleans favorite that’s just as indulgent and satisfying.

Ingredients:

• 1 lb crawfish tails
• 1 small onion, diced
• 1 celery stalk, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 1 cup cauliflower florets
• 1 tsp Cajun seasoning
• 1 tsp paprika
• 1 tsp thyme
• 1 bay leaf
• ½ cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, celery, bell pepper, and garlic. Sauté for 5–7 minutes until softened.
2. Stir in Cajun seasoning, paprika, thyme, and bay leaf. Cook for another 1–2 minutes to allow the spices to bloom.
3. Add the cauliflower florets and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the cauliflower is tender.
4. Remove the bay leaf, and use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)
5. Stir in the crawfish tails and heavy cream. Cook for an additional 5–7 minutes, just until the crawfish is heated through.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This keto crawfish bisque is rich and velvety, perfect for those looking for a comforting bowl of soup that won’t derail their low-carb lifestyle.

It’s a great dish for chilly evenings or as a luxurious starter to a dinner party.

Keto Crawfish Tacos with Cabbage Slaw

These keto crawfish tacos are a fresh, low-carb alternative to the traditional version. With a crunchy cabbage slaw and spicy crawfish filling, this dish is both flavorful and satisfying.

Instead of traditional tortillas, you can use lettuce wraps for a light and healthy twist that’s still packed with flavor.

Ingredients:

• 1 lb crawfish tails
• 1 tbsp olive oil
• 2 tsp Cajun seasoning
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• 1 cup shredded cabbage
• 1 small carrot, shredded
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp fresh cilantro, chopped
• 6 large lettuce leaves (for wraps)
• Lime wedges for garnish
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine Cajun seasoning, chili powder, garlic powder, paprika, salt, and pepper. Toss the crawfish tails in the seasoning mixture until evenly coated.
2. Heat olive oil in a skillet over medium heat. Add the seasoned crawfish tails and cook for 3–4 minutes until heated through and slightly crispy.
3. In a separate bowl, mix the shredded cabbage, carrot, mayonnaise, apple cider vinegar, and fresh cilantro to create the slaw. Season with salt and pepper to taste.
4. Lay the lettuce leaves flat on a plate and spoon a generous amount of the crawfish mixture into each leaf.
5. Top with the cabbage slaw and garnish with fresh lime wedges.
6. Serve immediately and enjoy your keto-friendly tacos!

These keto crawfish tacos are bursting with flavor, combining the spiciness of Cajun-seasoned crawfish with the freshness of a crunchy cabbage slaw.

The lettuce wraps are a perfect low-carb base for this dish, making it a great choice for anyone looking for a light, delicious meal.

Keto Crawfish and Asparagus Stir-Fry

This keto crawfish and asparagus stir-fry is a quick and nutritious meal that’s packed with protein, healthy fats, and tons of flavor.

The combination of tender crawfish and crisp asparagus, all tossed in a savory sauce, makes this a light yet satisfying dish for any occasion.

Ingredients:

• 1 lb crawfish tails
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce (or coconut aminos for a gluten-free version)
• 1 tsp Cajun seasoning
• ½ tsp chili flakes (optional for heat)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the asparagus pieces and stir-fry for 3-4 minutes until they begin to soften but are still crisp.
2. Add the garlic to the skillet and cook for another minute until fragrant.
3. Stir in the crawfish tails, soy sauce, Cajun seasoning, and chili flakes (if using). Cook for 2-3 minutes until the crawfish is heated through.
4. Add lemon juice and season with salt and pepper to taste.
5. Remove from heat and garnish with fresh parsley before serving.

This stir-fry is full of flavor and perfect for a quick, keto-friendly meal.

The asparagus adds a satisfying crunch while the crawfish provides a rich, delicate sweetness that pairs wonderfully with the savory sauce.

Keto Crawfish Creole

Keto Crawfish Creole brings all the bold, spicy flavors of traditional Creole cooking without the carbs.

Made with a zesty tomato-based sauce and perfectly seasoned crawfish, this dish is ideal for a low-carb, flavorful dinner that transports you straight to New Orleans.

Ingredients:

• 1 lb crawfish tails
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no sugar added)
• 1 tbsp tomato paste
• 1 tbsp Cajun seasoning
• 1 tsp thyme
• 1 bay leaf
• 1 tsp smoked paprika
• ½ cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish
• 1 cup cauliflower rice (optional, for serving)

Instructions:

1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add the onion, bell pepper, celery, and garlic, and sauté for 5–7 minutes until softened.
2. Stir in the Cajun seasoning, smoked paprika, thyme, and tomato paste, cooking for another 1–2 minutes to enhance the flavors.
3. Add the diced tomatoes, chicken broth, and bay leaf, and bring the mixture to a simmer. Let it cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
4. Add the crawfish tails to the sauce and cook for an additional 5 minutes, allowing the flavors to meld.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Serve over a bed of cauliflower rice for a complete keto meal. Garnish with fresh parsley.

This Keto Crawfish Creole is bursting with flavor and perfect for anyone craving the taste of New Orleans without the carbs.

It’s a bold, zesty dish that pairs wonderfully with cauliflower rice or a simple side salad.

Keto Crawfish Mac and Cheese

Keto crawfish mac and cheese is a low-carb twist on the classic comfort food. Using a creamy cauliflower-based sauce instead of pasta, this dish is rich, cheesy, and packed with flavor.

The crawfish tails add a delightful seafood touch, making this a luxurious meal that’s still perfectly keto-friendly.

Ingredients:

• 1 lb crawfish tails
• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• 2 tbsp butter
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets until tender, about 10 minutes.
2. In a large skillet, melt butter over medium heat. Add the steamed cauliflower and sauté for 3–4 minutes to give it a slight golden crust.
3. Add the heavy cream, garlic powder, onion powder, paprika, salt, and pepper to the skillet. Stir well and bring to a simmer. Let the mixture cook for 5–7 minutes to thicken.
4. Stir in the shredded cheddar and mozzarella cheeses, and cook until the sauce is smooth and creamy.
5. Add the crawfish tails to the skillet and cook for another 3–4 minutes until the crawfish is heated through.
6. Serve immediately, garnished with fresh parsley.

This keto crawfish mac and cheese is a creamy, cheesy delight that satisfies your craving for comfort food while keeping it low-carb.

The cauliflower acts as a wonderful substitute for pasta, and the crawfish adds a nice touch of sweetness to the dish.

Keto Crawfish and Bacon Chaffle

This keto crawfish and bacon chaffle is a savory twist on the classic chaffle, using crispy bacon and tender crawfish as the star ingredients.

It’s a perfect low-carb breakfast, brunch, or snack that is both flavorful and filling, and it’s a great way to use your waffle maker in a unique way.

Ingredients:

• 1 lb crawfish tails
• 2 strips of bacon, chopped
• 2 large eggs
• 1 cup shredded cheddar cheese
• ½ cup almond flour
• 1 tsp Cajun seasoning
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt and pepper to taste
• Olive oil spray (for greasing the waffle maker)

Instructions:

1. Preheat your waffle maker and spray it lightly with olive oil.
2. In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In a mixing bowl, whisk the eggs, shredded cheddar cheese, almond flour, Cajun seasoning, garlic powder, paprika, salt, and pepper until well combined.
4. Stir in the crawfish tails and cooked bacon pieces.
5. Pour the batter onto the preheated waffle maker and cook according to the manufacturer’s instructions, usually about 3-5 minutes, until golden and crispy.
6. Serve immediately, garnished with fresh parsley if desired.

This keto crawfish and bacon chaffle is crispy on the outside, with a soft and flavorful interior.

It’s a savory dish that’s perfect for anyone who loves chaffles but wants to try something a little different with crawfish and bacon.

Keto Crawfish Salad with Avocado and Cilantro Dressing

This keto crawfish salad with avocado and cilantro dressing is a fresh and zesty dish that’s perfect for a light lunch or a side salad.

The creamy avocado and tangy cilantro dressing complement the sweet crawfish tails, creating a refreshing and satisfying salad that’s both healthy and keto-friendly.

Ingredients:

• 1 lb crawfish tails
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ small cucumber, sliced
• ½ red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Lettuce leaves for serving (optional)

Instructions:

1. In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, chopped cilantro, salt, and pepper to create the dressing.
3. Add the crawfish tails to the salad and pour the dressing over the top. Toss gently to combine, being careful not to mash the avocado.
4. Serve immediately on a bed of lettuce leaves, if desired, or enjoy it as is.

This keto crawfish salad is light, refreshing, and full of flavor.

The creamy avocado and tangy dressing pair perfectly with the sweet, tender crawfish, making it a great choice for a low-carb, healthy meal.

Keto Crawfish and Cauliflower Grits

This keto version of a Southern classic swaps out traditional corn grits for cauliflower, creating a low-carb dish that still captures the creamy, comforting texture of the original.

Topped with savory crawfish and a rich, buttery sauce, it’s a comforting and satisfying meal that’s perfect for any occasion.

Ingredients:

• 1 lb crawfish tails
• 1 medium head of cauliflower, cut into florets
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp garlic powder
• ½ tsp paprika
• 1 tbsp Cajun seasoning
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets until soft, about 10 minutes. Once tender, blend the cauliflower in a food processor or use an immersion blender until smooth and creamy.
2. In a large skillet, melt butter over medium heat. Add the crawfish tails and cook for 3-4 minutes, until heated through.
3. Add garlic powder, paprika, Cajun seasoning, salt, and pepper to the crawfish, stirring to combine.
4. Stir in the heavy cream and cook for an additional 2–3 minutes to create a rich, creamy sauce.
5. Serve the crawfish mixture over the cauliflower grits, garnished with fresh parsley.

These keto crawfish and cauliflower grits are a comforting, low-carb version of the Southern classic.

The cauliflower grits provide the perfect creamy base for the flavorful crawfish, making this dish indulgent yet keto-friendly.

Keto Crawfish Alfredo

This keto crawfish Alfredo is a creamy, indulgent dish that combines the richness of Alfredo sauce with the delicate sweetness of crawfish.

Using a cauliflower-based sauce to replace traditional pasta, this dish stays low-carb while delivering all the comforting flavors of the original.

Ingredients:

• 1 lb crawfish tails
• 1 medium head cauliflower, cut into florets
• 1 cup heavy cream
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 cup Parmesan cheese, grated
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until soft, about 10 minutes. Then, blend the cauliflower in a food processor or with an immersion blender until smooth and creamy.
2. In a skillet, melt butter over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
3. Stir in the cauliflower puree, heavy cream, Parmesan cheese, Italian seasoning, and garlic powder. Cook for 5–7 minutes, allowing the sauce to thicken.
4. Add the crawfish tails to the sauce and cook for an additional 2–3 minutes until the crawfish is heated through.
5. Season with salt and pepper to taste, and garnish with fresh parsley.
6. Serve immediately as a comforting, low-carb Alfredo dish.

This Keto Crawfish Alfredo is rich, creamy, and indulgent, making it the perfect comfort food for anyone following a keto diet.

The cauliflower sauce gives it that familiar Alfredo texture without the carbs, while the crawfish adds a beautiful sweetness.

Keto Crawfish and Spinach Stuffed Mushrooms

These keto crawfish and spinach stuffed mushrooms are a perfect appetizer or light meal.

The mushrooms are filled with a creamy, cheesy mixture of crawfish, spinach, and herbs, making them a flavorful and low-carb option for any gathering.

Ingredients:

• 12 large mushroom caps, stems removed
• 1 lb crawfish tails
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp Cajun seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
3. Add the crawfish tails and chopped spinach, cooking for another 3–4 minutes until the spinach wilts and the crawfish is heated through.
4. Remove from heat and stir in the cream cheese, shredded mozzarella, Cajun seasoning, salt, and pepper until the mixture is well combined.
5. Spoon the crawfish and spinach mixture into each mushroom cap, pressing it in gently to fill the space.
6. Bake in the preheated oven for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley and serve immediately.

These stuffed mushrooms are rich and creamy, with the perfect balance of flavors from the crawfish, spinach, and cheese.

They make an excellent appetizer or snack for a low-carb meal.

Keto Crawfish Po’Boy Lettuce Wraps

These keto crawfish po’boy lettuce wraps offer all the flavors of a traditional po’boy sandwich without the carbs.

Using crispy fried crawfish and fresh vegetables wrapped in lettuce leaves, these wraps are a lighter, keto-friendly alternative to the classic sandwich.

Ingredients:

• 1 lb crawfish tails
• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tsp paprika
• 1 tsp Cajun seasoning
• 1 egg, beaten
• 2 tbsp olive oil (for frying)
• 4 large Romaine lettuce leaves
• 1 small tomato, sliced
• 1 small cucumber, sliced
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a shallow bowl, mix together the almond flour, coconut flour, paprika, and Cajun seasoning.
2. Dip each crawfish tail into the beaten egg, then coat with the flour mixture.
3. Heat olive oil in a skillet over medium-high heat. Fry the crawfish tails for 2–3 minutes per side, or until golden brown and crispy.
4. In a small bowl, mix together mayonnaise, Dijon mustard, salt, and pepper to create the sauce.
5. Lay the Romaine lettuce leaves flat on a plate and spread a little of the sauce on each leaf.
6. Arrange the crispy crawfish tails, tomato slices, and cucumber slices on top of the lettuce.
7. Garnish with fresh parsley and serve immediately.

These keto crawfish po’boy lettuce wraps are a fantastic low-carb version of the classic sandwich, offering crispy crawfish, fresh veggies, and a flavorful sauce all wrapped in crisp lettuce.

Perfect for anyone craving a po’boy without the carbs.

Keto Crawfish Frittata

This keto crawfish frittata is a savory, protein-packed breakfast or brunch option.

With the richness of eggs, the sweetness of crawfish, and the added depth of cheese and fresh herbs, this dish is both satisfying and low in carbs, perfect for starting your day on a high note.

Ingredients:

• 1 lb crawfish tails
• 8 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup fresh parsley, chopped
• 1/2 small onion, diced
• 1/2 bell pepper, diced
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened (about 3-4 minutes).
3. Add the crawfish tails and cook for an additional 2 minutes, stirring occasionally.
4. In a mixing bowl, whisk together the eggs, heavy cream, Cajun seasoning, salt, and pepper. Stir in the shredded cheddar cheese and chopped parsley.
5. Pour the egg mixture over the crawfish and vegetables in the skillet. Stir gently to evenly distribute.
6. Transfer the skillet to the oven and bake for 18-20 minutes, or until the frittata is set and golden on top.
7. Slice and serve warm.

This keto crawfish frittata is a deliciously savory dish that’s perfect for any meal of the day.

The crawfish provides a burst of flavor that pairs wonderfully with the creamy, cheesy eggs, making it a great low-carb option for breakfast, lunch, or even dinner.

Keto Crawfish Eggplant Boats

These keto crawfish eggplant boats are a creative and satisfying low-carb meal.

Roasted eggplant halves are filled with a flavorful crawfish mixture, topped with melted cheese, and baked until bubbly and golden. It’s a comforting dish that’s perfect for a keto-friendly dinner.

Ingredients:

• 2 medium eggplants, halved lengthwise
• 1 lb crawfish tails
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup heavy cream
• 1 tbsp Cajun seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the eggplant halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and golden.
2. While the eggplants are roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3–4 minutes until softened.
3. Stir in the crawfish tails and Cajun seasoning, cooking for 2–3 minutes until the crawfish is heated through.
4. Add the heavy cream to the skillet and cook for another 2 minutes, stirring to combine.
5. Once the eggplant halves are done roasting, scoop out the center flesh to create a well, leaving a small border of eggplant. Add the scooped eggplant flesh to the crawfish mixture and stir to combine.
6. Spoon the crawfish mixture into the roasted eggplant halves, and top with shredded mozzarella and grated Parmesan cheese.
7. Return the stuffed eggplants to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and golden.
8. Garnish with fresh parsley and serve immediately.

These keto crawfish eggplant boats are an excellent, low-carb alternative to stuffed peppers or baked potatoes.

The roasted eggplant adds a savory depth, while the creamy crawfish filling is rich and satisfying.

Keto Crawfish Zucchini Noodles

This keto crawfish zucchini noodle dish is a light yet satisfying meal, offering the perfect blend of fresh veggies and flavorful crawfish in a buttery, garlic-infused sauce.

Zucchini noodles are a great low-carb pasta alternative, making this a delicious and healthy dinner option.

Ingredients:

• 1 lb crawfish tails
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1 tsp Cajun seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes until fragrant.
2. Stir in the crawfish tails, Cajun seasoning, paprika, salt, and pepper, cooking for 3–4 minutes until the crawfish is heated through.
3. Pour in the heavy cream and bring to a simmer. Let it cook for 2–3 minutes until the sauce thickens slightly.
4. Add the zucchini noodles to the skillet and toss to combine with the sauce. Cook for 2–3 minutes, just until the noodles are tender but still al dente.
5. Stir in the Parmesan cheese, and cook for an additional minute until the cheese is melted and the sauce is creamy.
6. Serve immediately, garnished with fresh parsley.

This keto crawfish zucchini noodle dish is a flavorful, low-carb dinner option that feels indulgent while still being light.

The creamy, Cajun-flavored sauce complements the fresh zucchini noodles and tender crawfish perfectly, creating a dish that’s both satisfying and healthy.

Keto Crawfish and Cauliflower Casserole

This keto crawfish and cauliflower casserole is a creamy, cheesy comfort food dish that’s perfect for a weeknight dinner or a special gathering.

With a deliciously rich sauce and a crispy topping, it’s a low-carb, hearty meal that will satisfy everyone at the table.

Ingredients:

• 1 lb crawfish tails
• 1 medium head cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup Parmesan cheese, grated
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 10 minutes. Once soft, mash the cauliflower until smooth, or pulse it in a food processor for a smoother consistency.
3. In a skillet, melt butter over medium heat. Add the diced onion and garlic, sautéing for 3–4 minutes until softened.
4. Stir in the crawfish tails, Cajun seasoning, paprika, salt, and pepper. Cook for 2-3 minutes until the crawfish is heated through.
5. Add the heavy cream and shredded cheddar cheese, stirring until the cheese melts and the sauce becomes creamy.
6. In a large mixing bowl, combine the mashed cauliflower and the crawfish mixture. Stir in the Parmesan cheese.
7. Transfer the mixture to a greased baking dish and bake for 20–25 minutes, until the top is golden and bubbly.
8. Garnish with fresh parsley and serve warm.

This keto crawfish and cauliflower casserole is creamy, cheesy, and full of savory goodness.

The cauliflower serves as a great low-carb base, and the crawfish adds a touch of sweetness, making it a comforting and indulgent meal.

Keto Crawfish Tacos with Avocado Salsa

These keto crawfish tacos are a fresh and flavorful twist on the classic taco, with juicy crawfish and a vibrant avocado salsa.

Served in crispy lettuce wraps instead of tortillas, these tacos are low in carbs but bursting with flavor. They’re perfect for a light, yet satisfying, keto-friendly meal.

Ingredients:

• 1 lb crawfish tails
• 8 large Romaine lettuce leaves (or iceberg lettuce)
• 1 avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. In a skillet, heat olive oil over medium-high heat. Add the crawfish tails and Cajun seasoning, and cook for 2–3 minutes until the crawfish is heated through and slightly browned. Season with salt and pepper to taste.
2. In a small bowl, mix the diced avocado, tomato, red onion, cilantro, and lime juice. Season with salt and pepper to taste.
3. Lay the Romaine lettuce leaves flat on a serving plate. Spoon a generous portion of the crawfish mixture into each lettuce leaf.
4. Top with the avocado salsa and serve with lime wedges on the side.

These keto crawfish tacos are light, fresh, and bursting with flavor.

The crisp lettuce wraps act as the perfect vehicle for the spicy crawfish and creamy avocado salsa, making it a refreshing and satisfying meal.

Keto Crawfish Bisque

Keto crawfish bisque is a rich, creamy soup that’s full of flavor. It’s perfect for a cozy dinner or as a starter for a special meal.

With the depth of flavors from the crawfish and a creamy base, this bisque is a decadent, low-carb delight that still feels like a treat.

Ingredients:

• 1 lb crawfish tails
• 4 cups chicken broth (or seafood stock)
• 1 cup heavy cream
• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, garlic, and celery, and sauté for 5–7 minutes until softened.
2. Stir in the smoked paprika, Cajun seasoning, salt, and pepper. Cook for 1–2 minutes until fragrant.
3. Add the chicken broth (or seafood stock) and bring the mixture to a simmer. Let it cook for 10 minutes to combine the flavors.
4. Stir in the heavy cream and crawfish tails, cooking for an additional 5–7 minutes until the crawfish is heated through.
5. Using an immersion blender or regular blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, pulse the soup lightly instead of blending it completely.
6. Garnish with fresh parsley and serve hot.

This keto crawfish bisque is smooth, creamy, and incredibly comforting.

The crawfish adds a touch of sweetness, while the seasonings provide a warm, spicy depth. It’s the perfect low-carb soup for a cozy evening.