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Crab Rangoon Fat Bombs

March 28, 2018 by officially gluten free 45 Comments

596.4Kshares

Crab Rangoon Fat Bombs

These Low Carb Bacon Crab Rangoon Fat Bombs are a small snack that’s High in Fat and Low in Carbs. You can have them as a Quick Breakfast, or Mid-Afternoon Snack, as a Pre- or After- Workout Snack or a Delicious Keto Appetizer or Side Dish.

Keto Bacon Crab Rangoon Fat Bombs

WHAT IS THE KETOGENIC DIET?

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When in ketosis, your body switches to burning fat for its primary fuel source.

On Keto, you’re supposed to get at least 70 percent of your calories from Fat, 15 to 25 percent from Protein, and 10 percent from Carbohydrates. You should avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Keto Bacon Crab Rangoon Fat Bombs

How to make Keto Crab Rangoon Fat Bombs

These Delicious Low Carb Bacon Crab Rangoon Fat Bombs are So Quick & Easy to Make. Just Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place in the fridge for 1/2 hour.

Keto Bacon Crab Rangoon Fat Bombs

Cook the bacon until crispy.  Set aside to cool, then chop into small pieces.

Keto Bacon Crab Rangoon Fat Bombs

Scoop 1 Tbsp size balls of the cream cheese and crab mixture and use you fingers to make them ball shaped. Roll the balls in the chopped up bacon.

Keto Bacon Crab Rangoon Fat Bombs

Keto Bacon Crab Rangoon Fat Bombs

Keto Bacon Crab Rangoon Fat Bombs

Crab Rangoon Fat Bombs

These bite-sized Bacon Crab Rangoon Fat Bombs are loaded with flavor and provide a nutritious hit of healthy fats. They’re Gluten Free and Keto.

Looking for some more delicious Keto Appetizer Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their absolute fav are these Keto Crab Rangoon Fat Bombs. Everyone love that they’re so easy and quick to make. Another one of their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing guests or for spoiling someone special.

Keto Bacon Crab Rangoon Fat Bombs

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Don’t miss any recipes like these Keto Bacon Crab Rangoon Fat Bombs. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.

Bacon Crab Rangoon Fat Bombs

“These Low Carb Bacon Crab Rangoon Fat Bombs are a small snack that’s High in Fat and Low in Carbs. You can have them as a Quick Breakfast, or Mid-Afternoon Snack, as a Pre- or After- Workout Snack or a Delicious Keto Appetizer or Side Dish.”

Ingredients

1 Pkg. 8oz Cream Cheese

1 Can Crab 170 g

3/4 Cup Shredded Mozzarella Cheese

1/2 Tsp Finely Minced Garlic

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

Dash of Salt and Pepper

10 Slices Bacon

Directions 

1. Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place in the fridge for 1/2 hour.

2. Cook the bacon until crispy.  Set aside to cool, then chop into small pieces.

4. Scoop 1 Tbsp size balls of the cream cheese and crab mixture and use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.

Makes 24 Bacon Crab Rangoon Fat Bombs.

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Crab Rangoon Fat Bombs

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Bacon Crab Rangoon Fat Bombs, check out some of my other Keto Friendly Recipes Here:

  • Keto Chicken Quesadilla 
  • Fathead Sausage Rolls 
  • Cheesy Keto Tuna Melts
  • Low Carb Sour Cream and Chive Crackers 

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Crab Rangoon Fat Bombs

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© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

 

5.0 from 5 reviews
Crab Rangoon Fat Bombs
 
Save Print
Prep time
15 mins
Total time
15 mins
 
Author: Lyndsay Baker
Recipe type: Keto
Cuisine: Fat Bomb \ Appetizer
Serves: 24 bombs
Ingredients
  • 1 Pkg. 8oz Cream Cheese
  • 1 Can Crab 170 g
  • ¾ Cup Shredded Mozzarella Cheese
  • ½ Tsp Finely Minced Garlic
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • Dash of Salt and Pepper
  • 10 Slices Bacon
Instructions
  1. Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place the bowl in the fridge for ½ hour.
  2. Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
  3. Scoop 1 Tbsp size balls of the cream cheese and crab mixture, then use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.
  4. Makes 24 Bacon Crab Rangoon Fat Bombs.
3.5.3229

596.4Kshares

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Filed Under: Gluten Free, Recipes Tagged With: appetizer, appetizers, bacon, crab, cream cheese, delicious, diet, easy, eating, food, Gluten Free, keto, low carb, recipes, sea food, Snacks, weight loss, wheat free

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Reader Interactions

Comments

  1. Michelle

    March 28, 2018 at 3:15 pm

    Do you have the nutritional information for each of the fat bombs?

    Reply
    • officially gluten free

      March 28, 2018 at 7:58 pm

      I don’t have the nutritional information as of yet but I plan to include it in the future.

      Reply
    • Susan

      April 4, 2018 at 4:05 pm

      I did the nutrition macro on these Michelle. Not really a “fat bomb” per say, but definitely Keto friendly. Nutrition per 1 Rangoon bite: Calories:32.3 Total Fat:5.3 Sat Fat: 208 Poly Fat: .1 Mono Fat:.8 Trans Fat:0 Cholesterol: 20.2 Sodium: 118.6 Potassium: 25.9 Carbs: .4 Fiber: .03 Sugars:.05 Protein: 3.7

      Reply
      • GAIL A RUTKOWSKI

        April 16, 2018 at 8:29 am

        25.9 carbs? Is that possible for one of these?

        Reply
        • officially gluten free

          April 16, 2018 at 8:45 am

          Hi Gail, no that shouldn’t be right. Someone else did the macros and commented that it’s
          .4 Carbs per serving.

          Reply
          • Rita Aaron

            July 11, 2018 at 8:51 am

            The potassium is 25.9

        • Jessie 1234

          June 5, 2018 at 6:41 pm

          She did the numbers after the word. It’s potassium that is 25.9

          Reply
        • Marianne Blankenship

          June 29, 2018 at 9:58 am

          carbs are .4 The 25.9 is for the Potassium. I read it the same way as you at first.

          Reply
        • Katherine

          December 22, 2018 at 8:52 pm

          This looks like 25 carbs the way it is written but the carb count comes after the word carb so it has 4 carbs.

          Reply
      • Kammy

        June 17, 2018 at 2:22 am

        There is no way it has 25 grand of carbs…maybe for the whole recipe but per serving.

        Reply
  2. Cheryl

    April 2, 2018 at 11:04 pm

    How long will these keep in the fridge?

    Reply
    • officially gluten free

      April 3, 2018 at 8:18 am

      Hi Cheryl. They should last 3 – 5 days in the fridge.

      Reply
  3. Emma

    April 5, 2018 at 7:51 pm

    What is the best serving temperature? ie warm or cold

    Reply
    • officially gluten free

      April 5, 2018 at 8:32 pm

      I had them cold.

      Reply
  4. Abby

    April 6, 2018 at 11:39 pm

    Can you use imitation crab instead of canned crab?

    Reply
    • officially gluten free

      April 6, 2018 at 11:46 pm

      Hi Abby, Imitation Crab isn’t gluten free or keto usually. It would work but most of the brands I’ve seen have wheat flour in the ingredients.

      Reply
    • Heather

      January 20, 2020 at 5:14 pm

      A lot of imitation crab also contains sugar. Quite aside from the added carbs, I think it tastes gross.

      Reply
  5. Jen

    April 7, 2018 at 7:13 pm

    Can you make these without the crab? They sound amazing I just don’t like seafood ?lol

    Reply
    • officially gluten free

      April 7, 2018 at 7:15 pm

      Hi Jen, you could definitely make them without the crab.

      Reply
    • Brenda

      January 19, 2020 at 10:10 pm

      I wonder if you could sub a small can of Green Chilis for the Crab!

      Reply
  6. Morgan

    April 8, 2018 at 7:33 am

    Is there another option to roll them in besides bacon.. sadly I don’t eat bacon ?

    Reply
    • officially gluten free

      April 8, 2018 at 7:39 am

      Hi Morgan, we had some of them without bacon and they were still really yummy. It helped to keep them in the fridge for a little bit longer, to make them a bit more firm. We also tried them rolled a little toasted almond which was also very good.

      Reply
  7. Rikkilin

    April 8, 2018 at 7:45 am

    Can I use sour cream or ricotta cheese instead of cream cheese? Not a cream cheese person.

    Reply
    • officially gluten free

      April 8, 2018 at 7:49 am

      Hi Rikkilin, I haven’t tried using either but I would say that ricotta cheese would probably work. The sour cream might not be thick enough.

      Reply
      • Melissa

        May 12, 2019 at 9:47 am

        You could try neufchatel (spelling) or marscapone.

        Reply
  8. big B

    April 8, 2018 at 3:48 pm

    The instructions aren’t clear on what to do with the Finely Minced Garlic. Is that part of step 1? The sentence structure reads like it’s only pertaining to the garlic powder and onion powder.

    Reply
    • officially gluten free

      April 8, 2018 at 3:50 pm

      Yes, it is part of step 1.

      Reply
  9. Josie

    April 22, 2018 at 3:26 pm

    This sound so delicious will definitely be making this! Thanks for sharing.

    Reply
    • officially gluten free

      April 22, 2018 at 3:27 pm

      You’re welcome ?

      Reply
  10. Angela Montgomery

    April 27, 2018 at 6:06 pm

    Has anyone tried a cheese other than mozzarella?

    Reply
    • cassi

      November 24, 2020 at 6:48 pm

      smoked gouda would be my choice when I make them.

      Reply
  11. Amanda

    June 13, 2018 at 10:39 pm

    These are so good!!! I could honestly each it as dinner. And with the low carb content and the way it fills you up 4 would be enough.

    Reply
  12. Steve

    June 23, 2018 at 3:33 pm

    I got 64 calories each (22 pieces)

    Reply
  13. Suzanne

    November 15, 2018 at 12:42 pm

    This looks so good ! A yummy keto treat or appetizer for guests!

    Reply
  14. Vanessa

    November 15, 2018 at 12:44 pm

    Thanks for sharing! Do they keep long?

    Reply
  15. Amanda

    December 27, 2018 at 6:54 pm

    Just made these and they are soon good!

    Reply
  16. Shaniqua

    January 11, 2019 at 4:06 pm

    Has anyone tried them warm? I feel like they would be so much better. We tried to put them in the skillet but they just melted. Though about coating them with some almond flour any trying again.

    Reply
  17. Rusk

    February 2, 2019 at 1:30 pm

    Anyway to make a warm version of these? I have always loved crab Rangoon served freshly cooked and warm.

    Reply
  18. Terry Fincannon

    February 4, 2019 at 3:15 pm

    Can they be frozen?

    Reply
  19. Mary Manello

    June 26, 2019 at 2:27 pm

    CAN THESE BE FROZEN AHEAD OF THE PARTY?

    Reply
    • officially gluten free

      June 26, 2019 at 7:49 pm

      Yes they can

      Reply
  20. Kim

    September 11, 2019 at 1:14 pm

    Can you use fresh or packaged crab meat?

    Reply
    • officially gluten free

      September 11, 2019 at 1:15 pm

      Yes you can

      Reply
  21. Nykki

    January 5, 2020 at 1:57 pm

    So good!

    Reply
  22. T

    February 1, 2020 at 8:29 pm

    Great recipe!today was the second time I made these. A quick tip, I used the costco (Kirkland signature brand)(real) bacon bits and microwaved them so they would be crispy then cooled them in 2 paper towels when I was cooling the cream cheese mixture. It cuts down on prep time a bit and you can indulge a bit more in covering with bacon! lastly, I felt the mixture needed a bit of sweetness after making my 1st batch (to mimic the slight sweetness of the crab rangoon they make in the nyc Chinese restaurants) 2 packets of stevia in the cream cheese mixture did the trick!

    Reply

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Lyndsay Baker

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