Low Carb Keto Crab Rangoon Recipes
LOW-CARB KETO CRAB RANGOON RECIPE
Steps:
- start by making the dough;
- place the shredded mozzarella cheese and cream cheese to a microwave-safe bowl; microwave on high for 1-2 minutes or until the cheese is melted;
- remove from microwave and stir to combine the cheeses;
- add the almond flour, egg, and a pinch of salt and mix until a dough is formed;
- cover with a cloth or plastic until ready to use;
- to a bowl, combine the ingredients for the crab filling and mix well;
- divide the keto dough into 15-18 equal size balls and set aside;
- press one ball into a circle about 3 inches round and place about 1 tbsp of filling in the middle;
- fold the dough over the filling and secure the ends by gently pressing down;
- repeat with the remaining dough and filling;
- fry in enough oil for 2-3 minutes/side or until crispy golden brown;
- remove to a wire rack or to a paper towel to remove any excess fat;
- serve hot.
Nutrition Facts : ServingSize 59 g, Fat 14.6 g, SaturatedFat 5.8 g, TransFat 0.2 g, Cholesterol 38.1 mg, Sodium 279.1 mg, Carbohydrate 5.5 g, Fiber 2.3 g, Sugar 1.9 g, Protein 7.6 g, Calories 183 kcal
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