Keto Crab Rangoons

Yield: 20 rangoons

Keto Crab Rangoons

Little fried pockets filled with crab and cream cheese. Both elegant and low-brow simultaneously.


For the Wonton
  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 egg
  • 3/4 teaspoon salt
  • 1/4 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
For the Sauce
  • 2 tablespoons Thai Chili Garlic Sauce
  • 3 tablespoons sugar-free apricot preserves
  • 2 tablespoons water


For the Wonton
  1. Mix flours together in medium bowl. In small bowl, whisk egg, salt, and water together. Make a well in your dry ingredients and pour the wet ingredients in. Incorporate with a fork. Add a little bit more water if necessary. Your dough should have a similar consistency to play-dough.
  2. Roll out your dough in between two layers of parchment paper. Cut 2.5” x 2.5” squares with a knife. Keep gathering excess dough and rolling out again and cutting squares again. You should end up with about 20.
For the Filling
  1. Mix all ingredients together.
  2. Place about 2 teaspoons of filling onto each square. Fold into triangle shape and seal edges.
  3. Heat 1/3 inch of coconut oil in pan. Place rangoons in oil and fry on both sides until golden brown. Transfer to wire rack.
For the Sauce
  1. Mix all ingredients in bowl and microwave for about 30 seconds or until preserves get incorporated into chili garlic sauce. Or you can heat all ingredients in a saucepan.


1. Roll out your dough as thin as you can get it. It should be almost transparent.  
2. Soften your cream cheese before mixing it in to your crab meat. You will want to fold your crab meat gently so as to avoid breaking apart the lumps.
3. Don’t over fill your wontons with the mixture. It may cause your wonton wrapper to tear.  
4. Fry your rangoons in coconut oil at about 360 degrees. Test one Rangoon first just to make sure the temperature is perfect.
5. You can bake these too. Bake at 350 for about 15 minutes.

2.58 grams net carbs per Rangoon including sauce
Created using The Recipes Generator
Appetizers, SeafoodKarissa Long