Keto Crab Rangoon
Ingredients
Filling
-
½
cup
La Terra Fina Sriracha 3-Cheese Dip
-
3
tbsp
Green onions (sliced)
-
2
tsp
Coconut aminos
-
3
oz
Lump crab meat
Keto dough
-
3
cups
Mozzarella cheese (shredded)
-
1 ½
cups
Wholesome Yum Blanched Almond Flour
-
2
large
Eggs
-
½
tsp
Xanthan gum
Assembly
Sweet & sour sauce (optional)
-
½
cup
Sugar-free ketchup
-
2
tbsp
Coconut aminos
-
2
tbsp
Apple cider vinegar
-
¼
cup
Besti Brown Monk Fruit Allulose Blend
-
¼
tsp
Sea salt (to taste)
-
⅛
tsp
Xanthan gum
Instructions
- Make the keto wonton dough by pulsing almond flour and egg in a food processor until uniform.
- Melt mozzarella cheese in a microwave or double boiler and add to the food processor, processing until a dough forms.
- Sprinkle xanthan gum over the dough and process until incorporated, then refrigerate for at least 20 minutes if sticky.
- In a medium bowl, mix La Terra Fina dip, green onions, and coconut aminos, then fold in crab meat to make the filling.
- Roll out the dough between parchment paper into a square, about 1/8 inch thick.
- Cut the dough into a grid of squares, then scoop filling onto each square, leaving a border to seal the edges.
- Fold the corners of each square over to form triangles and seal the edges.
- Heat avocado oil in a skillet over medium heat and fry the crab rangoon in batches until golden brown on both sides.
- For the sweet and sour sauce, combine all sauce ingredients in a saucepan and simmer until thickened.
- Serve the fried crab rangoon with the sweet and sour sauce.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
25.9g
Total carbohydrates
10.2g
Total protein
20.1g
Sodium
0mg
Cholesterol
0mg
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