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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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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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.