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Keto Crab Rangoons

Scrumptious Keto Crab Rangoons with Sweet and Sour Dipping Sauce

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For the dough: 


For the filling:


For the sweet and sour sauce: 


  1. To make the sauce, combine the ketchup, soy sauce, apple cider vinegar, sweetener and xantan gum in a saucepan. 
  2. Bring to a boil, then reduce the heat and simmer for 2-3 minutes. 
  3. Remove from the heat and set aside. 
  4. To make the filling, add the cream cheese, soy sauce and Sriracha sauce to a bowl and mix to combine. 
  5. Fold in green onions and crab meat. 
  6. Set aside. 
  7. Place the mozzarella in a microwave safe bowl and microwave on high. 
  8. Stir every 30 seconds until the mixture is completely smooth. 
  9. Place the almond flour and xantan gum in a food processor and pulse a few times. 
  10. Add the melted mozzarella, eggs and salt to taste and process until dough is formed. 
  11. Cover and refrigerate for minimum 1 hour.  
  12. Divide the dough into 2 balls. 
  13. Place the ball between two pieces of parchment paper and roll out to 1/8″ thick.
  14. Remove the top piece of parchment paper. 
  15. Cut into 9 squares. 
  16. Place 1 heaped teaspoon of the filling in the center of each square. 
  17. Fold the dough over the filling to create a triangle, pinching the edges to seal.
  18. Repeat all steps with remaining half of dough. 
  19. Heat ¼ cup of oil in a large skillet over medium heat. 
  20. Working in batches, fry the triangles for 2-3 minutes per side or until golden. 
  21. Serve with sweet and sour sauce.


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