Keto Crab Rangoons
These Keto Crab Rangoons are perfect for game day, cocktail hours, or even your next dinner party! They are also are keto, low-carb, grain-free, and gluten-free! And they only take 20 minutes to make!
Servings: 20 Rangoons
For the Wontons
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon salt
- 1 egg
- 1/4 cup water
For the Filling
- 6 oz. softened cream cheese
- 4 oz. crab meat
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 teaspoons coconut aminos
- 1 tablespoon chopped scallions
- 1 cup refined coconut oil
For the Sauce
- 2 tablespoons Thai Chili Garlic Sauce
- 3 tablespoons sugar-free apricot preserves
- 2 tablespoons water
For the Wonton
Mix the flours and salt together in a medium bowl.
In a small bowl, whisk the egg and water together.
Make a well in your dry ingredients and pour the wet ingredients in.
Incorporate all the ingredients with a fork until a dough forms. Add a little bit more water if necessary. Your dough should have a similar consistency to play-dough.
Roll out your dough very thin in between two layers of parchment paper. It should be almost transparent.
Using a knife, cut out 2.5” x 2.5” squares.
Keep gathering excess dough and rolling it out again and cutting more squares. You should end up with about 20 squares.
For the Filling
Mix all the ingredients together.
Place about 2 teaspoons of filling onto each square. Fold the dough in half to form a triangle shape and seal the edges by pressing lightly.
Heat 1/3 inch of the oil in a sturdy pan to 360°F on your stovetop.
Once the oil reaches 360°F, place the wontons in the hot oil and fry on both sides until golden brown.
Transfer to a wire rack to cool slightly.
- Roll out your dough thin. Make it as thin as you can get it. It should be almost transparent.
- Soften your cream cheese. Make sure your cream cheese is soft before mixing it into the crab meat. You will want to fold in your crab meat gently as to avoid breaking apart the lumps.
- Don’t over fill your wontons. Only use 2 teaspoons of the filling. If you use too much it may cause your wonton wrapper to tear.
- Test your oil. We recommend frying only one rangoon in the oil first to make sure the temperature is perfect before you fry the rest of them.