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.
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.
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.
Cook the bacon until crispy. Set aside to cool, then chop into small pieces.
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.
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.
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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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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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- 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
- 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.
- Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
- 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.
- Makes 24 Bacon Crab Rangoon Fat Bombs.
Michelle
Do you have the nutritional information for each of the fat bombs?
officially gluten free
I don’t have the nutritional information as of yet but I plan to include it in the future.
Susan
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
GAIL A RUTKOWSKI
25.9 carbs? Is that possible for one of these?
officially gluten free
Hi Gail, no that shouldn’t be right. Someone else did the macros and commented that it’s
.4 Carbs per serving.
Rita Aaron
The potassium is 25.9
Jessie 1234
She did the numbers after the word. It’s potassium that is 25.9
Marianne Blankenship
carbs are .4 The 25.9 is for the Potassium. I read it the same way as you at first.
Katherine
This looks like 25 carbs the way it is written but the carb count comes after the word carb so it has 4 carbs.
Kammy
There is no way it has 25 grand of carbs…maybe for the whole recipe but per serving.
Cheryl
How long will these keep in the fridge?
officially gluten free
Hi Cheryl. They should last 3 – 5 days in the fridge.
Emma
What is the best serving temperature? ie warm or cold
officially gluten free
I had them cold.
Abby
Can you use imitation crab instead of canned crab?
officially gluten free
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.
Heather
A lot of imitation crab also contains sugar. Quite aside from the added carbs, I think it tastes gross.
Jen
Can you make these without the crab? They sound amazing I just don’t like seafood ?lol
officially gluten free
Hi Jen, you could definitely make them without the crab.
Brenda
I wonder if you could sub a small can of Green Chilis for the Crab!
Morgan
Is there another option to roll them in besides bacon.. sadly I don’t eat bacon ?
officially gluten free
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.
Rikkilin
Can I use sour cream or ricotta cheese instead of cream cheese? Not a cream cheese person.
officially gluten free
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.
Melissa
You could try neufchatel (spelling) or marscapone.
big B
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.
officially gluten free
Yes, it is part of step 1.
Josie
This sound so delicious will definitely be making this! Thanks for sharing.
officially gluten free
You’re welcome ?
Angela Montgomery
Has anyone tried a cheese other than mozzarella?
Amanda
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.
Steve
I got 64 calories each (22 pieces)
Suzanne
This looks so good ! A yummy keto treat or appetizer for guests!
Vanessa
Thanks for sharing! Do they keep long?
Amanda
Just made these and they are soon good!
Shaniqua
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.
Rusk
Anyway to make a warm version of these? I have always loved crab Rangoon served freshly cooked and warm.
Terry Fincannon
Can they be frozen?
Mary Manello
CAN THESE BE FROZEN AHEAD OF THE PARTY?
officially gluten free
Yes they can
Kim
Can you use fresh or packaged crab meat?
officially gluten free
Yes you can
Nykki
So good!
T
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!