A Low-Carb Twist on a Takeout Favorite | Prep Time: 25 mins | Cook Time: 10 mins | Total Time: 35 mins
Yield: 16 rangoons | Serving Size: 4 rangoons
Intensity Level: Easy. This recipe is perfect for cooks of all levels. The most intricate step is sealing the wonton wrappers, which becomes quick and easy with a little practice.
Category: Appetizer, Snack
Dietary Info: Keto, Low-Carb, Gluten-Free, Grain-Free
Tired of missing out on creamy, savory appetizers on your keto journey? These Keto Crab Rangoons are your delicious answer. We replace the traditional wheat wrapper with a baked, cheese-based “shell” that crisps up into a perfect, golden vessel. The filling is a luxurious blend of real crab meat, rich cream cheese, and aromatic seasonings, all without a single gram of added sugar. They’re irresistibly crispy on the outside, warm and decadent on the inside—a guaranteed crowd-pleaser that fits your macros.
Ingredients
For the Keto Wrappers:
1 ½ cups (168g) pre-shredded part-skim mozzarella cheese
2 oz (56g) full-fat cream cheese
¾ cup (84g) super-fine blanched almond flour
1 large egg
¼ tsp garlic powder
¼ tsp xanthan gum (optional, but improves elasticity)
For the Crab Filling:
8 oz (225g) full-fat cream cheese, softened to room temperature
6 oz (170g) lump crab meat, well-drained and picked over for shells (canned or fresh/pre-cooked)
2 green onions, finely sliced
1 tsp Worcestershire sauce (check for no added sugar)
1 tsp coconut aminos or gluten-free tamari
½ tsp garlic powder
¼ tsp white pepper (black pepper can be substituted)
A pinch of sea salt (taste before adding, as crab and sauces contain salt)
For Finishing:
Avocado oil spray or olive oil spray
1 tbsp toasted sesame seeds
Fresh chopped chives or parsley for garnish
Equipment
Microwave-safe bowl
Parchment paper or silicone baking mat
Rolling pin
3-inch round cutter (a glass or wide mouth jar works)
Baking sheet
Mixing bowls
Fork
Instructions
Step 1: Make the Keto Wrapper Dough
In a microwave-safe bowl, combine the mozzarella and the 2 oz of cream cheese. Microwave on high for 60-90 seconds, stirring halfway, until completely melted and smooth.
Immediately add the almond flour, egg, garlic powder, and xanthan gum (if using) to the hot cheese mixture. Stir vigorously with a fork until a shaggy dough forms.
As soon as it’s cool enough to handle, use your hands to knead the dough for 1-2 minutes until it becomes smooth, pliable, and uniform. If it becomes greasy or difficult to handle, let it rest for 5 minutes. Divide the dough into two equal balls.
Step 2: Roll and Cut the Wrappers
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place one dough ball between two sheets of parchment paper. Using a rolling pin, roll it out into a thin rectangle, about 1/16th of an inch thick (roughly the thickness of a traditional wonton wrapper).
Use your 3-inch round cutter to cut out as many circles as possible. Gently peel away the excess dough and set the circles aside on the prepared baking sheet. Re-roll the scraps with the second dough ball and repeat until all dough is used. You should get about 16 circles. (Tip: If the dough gets too soft, chill it for 10 minutes before re-rolling).
Step 3: Prepare the Filling
While the oven preheats, make the filling. In a medium bowl, combine the 8 oz of softened cream cheese, crab meat, green onions, Worcestershire sauce, coconut aminos, garlic powder, white pepper, and salt (if using).
Mix gently but thoroughly with a fork until well combined. Be careful not to break up the crab meat too much if you prefer larger lumps.
Step 4: Fill and Shape the Rangoons
Place about 1 heaping teaspoon of filling in the center of each dough circle.
To shape, lightly moisten the edges of the circle with a finger dipped in water. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork to ensure a tight closure. You can also bring all the edges up to the center and pinch to form a small purse or “rangoon” shape.
Place each finished rangoon back on the parchment-lined baking sheet. Lightly spray the tops with avocado oil.
Step 5: Bake to Perfection
Bake in the preheated oven for 9-12 minutes, or until the rangoons are deeply golden brown and crispy.
Remove from the oven and immediately sprinkle with sesame seeds.
Step 6: Serve and Enjoy!
Let the rangoons cool on the sheet for 5 minutes—the filling will be extremely hot. Garnish with fresh chives or parsley.
Serve warm with a side of sugar-free sweet chili sauce or a simple dip made from coconut aminos mixed with a dash of rice vinegar.
Chef’s Notes & Tips
Crab Choice: For best flavor, use fresh or pasteurized lump crab meat from the refrigerated section. Canned crab is a great, budget-friendly alternative—just ensure it’s well-drained.
Crispiness is Key: Ensure your oven is fully preheated. For extra crispness, you can flip the rangoons halfway through baking.
Make-Ahead: You can assemble the rangoons, place them on a baking sheet, and freeze them solid. Once frozen, transfer to a bag. Bake directly from frozen, adding 2-4 minutes to the cooking time.
No Microwave? Melt the cheese for the dough in a double boiler on the stovetop.
Nutritional Information (Per Serving – 4 Rangoons)
Calories: 435 kcal
Total Carbohydrates: 8g
Dietary Fiber: 3g
Net Carbs: 5g
Protein: 24g
Total Fat: 36g
Saturated Fat: 16g
Cholesterol: 125mg
Sodium: 780mg