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.
I love how easy these Delicious Low Carb Bacon Crab Rangoon Fat Bombs are to Make. Just Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese and the seasoning.
Mix it Well and place it in the fridge until firm. Then roll them in the Deliciously Crispy 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. 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 your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet 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’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
A lot of people are having huge success with this diet. They’re loosing weight extremely fast and finding it really easy to stick to. There are just so many delicious things you can eat and most say they never really feel hungry. Unlike other diets where you always feel like you’re starving to death.
If you love Low Carb Appetizers, then you’ll want to try out these Keto Buffalo Chicken Taquitos. They’re sure to Impress any Crowd.
Bacon Crab Rangoon Fat Bombs
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
- 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.