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Keto Bacon California Rolls

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Keto Bacon California Rolls

These Keto Bacon California Rolls can be made in under 30 minutes. The Keto Style Sushi doesn’t contain any rice, cauliflower rice or seaweed/nori. With only 4 Ingredients… It’s naturally Gluten, Dairy and Sugar Free. The Easy to Make Bite Sized Bacon Sushi Style Rolls are Stuffed Crab and Avocado and Sprinkled with Toasted Sesame Seeds.

 

Keto Bacon California Rolls

How to Make Keto Bacon Califorina Rolls

To make this yummy Keto Sushi, you start by preheating your oven to 400 F. Then lay the strips of bacon onto a parchment paper lined baking tray and bake for 18 – 20 minutes, tuning the bacon half way. (the bacon can also be cooked in a frying pan.)

Next, pat the cooked bacon with paper towel to remove some of the grease. Roll the bacon into rolls while it’s still warm. Place the bacon rolls on their side to cool. Once the bacon has cooled, unroll it and place a slice of avocado and piece of crab onto one end then roll the bacon up into a roll. Sprinkle each of the rolls with sesame seeds. Store in the refrigerator until ready to serve.

Keto Bacon California Rolls

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 California Rolls

Keto Bacon California Rolls

These quick and easy to make Keto Bacon California Rolls taste as good as regular Sushi but don’t have the carbs that regular Sushi has. They’re a delicious low carb version of sushi that can be made with so many variations. Some of my favourites are smoked salmon with cream cheese, spicy shrimp roll and loaded veggie rolls.

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 California Rolls

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Keto Bacon California Rolls. 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.

Keto Bacon California Rolls

“These Keto Bacon California Rolls can be made in under 30 minutes. The Keto Style Sushi doesn’t contain any rice, cauliflower rice or seaweed/nori. With only 4 Ingredients… It’s naturally Gluten, Dairy and Sugar Free. The Easy to Make Bite Sized Bacon Rolls are Stuffed Crab and Avocado and Sprinkled with Toasted Sesame Seeds.”

Ingredients

12 Slices Bacon

1/2 Cup Crab Meat (fresh, frozen or canned)

1/2 of an Avocado

1 Tsp Sesame Seeds (toasted)

Directions

1. Preheat oven to 400 F. Lay the strips of bacon onto a parchment paper lined baking tray and bake for 18 – 20 minutes, tuning the bacon half way. (the bacon can also be cooked in a frying pan.)

2. Pat the cooked bacon with paper towel to remove some of the grease. Then roll the bacon into rolls while it’s still warm. Place the bacon rolls on their side to cool.

3. Unroll the bacon and place a slice of avocado and piece of crab onto one end. Then roll the bacon up into a roll. Sprinkle each of the rolls with the toasted sesame seeds. Store in the refrigerator until ready to serve.

This recipe makes 12 pieces of Keto Sushi.

Keto Bacon California Rolls

Recipe Notes:

– Fresh, Frozen or Canned Crab can be used for this recipe. Some imitation crab can also be used but it’s important to check the ingredients because some brands contain wheat. Imitation crab also has more carbs than real crab.

– The bacon can be cooked in a frying pan instead of the oven.

– If you’d like more of a rice texture, you can try using a small amount of cauliflower rice mixed with cream cheese. (The cream cheese will help it stick together. )

– 1/2 Cup Crab is equal to approximately 8 oz or 225 g.

 

NUTRITIONAL INFO

  1 Keto Bacon California Roll = 1 Serving

75 Calories | 4.9 g Fat |  .6 g Carbs | .5 g Fibre | 7.2 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

 

>> Click Here To Pin This Recipe <<

Keto Bacon California Rolls

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Bacon California Rolls, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Keto Bacon California Rolls

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© 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.

Keto Bacon California Rolls
 
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These Keto Bacon California Rolls are Great way to get a Sushi Fix while on the a Keto Diet. The Easy to Make Bite Sized Bacon Rolls are stuffed Crab and Avocado and sprinkled with Toasted Sesame Seeds.
Author:
Recipe type: Keto Sushi
Cuisine: American
Serves: 12 pieces
Ingredients
  • 12 Slices Bacon
  • ½ Cup Crab
  • ½ of an Avocado
  • 1 Tsp Sesame Seeds (toasted)
Instructions
  1. Preheat oven to 400 F. Lay the strips of bacon onto a parchment paper lined baking tray and bake for 18 - 20 minutes, tuning the bacon half way. (the bacon can also be cooked in a frying pan.)
  2. Pat the cooked bacon with paper towel to remove some of the grease. Then roll the bacon into rolls while it's still warm. Place the bacon rolls on their side to cool.
  3. Once the bacon has cooled, unroll it and place a slice of avocado and piece of crab onto one end and roll the bacon up into a roll. Sprinkle each of the rolls with the toasted sesame seeds. Store in the refrigerator until ready to serve.

Keto Crab Stuffed Mushrooms

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Keto Crab Stuffed Mushrooms

These Delicious Keto Crab Stuffed Mushrooms are an Easy To Make Appetizer or Side Dish. They’re perfect for Game Night or to have as a Low Carb Treat while watching Netflix.  They’re naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients.

Keto Crab Stuffed Mushrooms

How to Make Keto Crab Stuffed Mushrooms

To make these Keto Crab Stuffed Mushrooms you start by, preheating your oven to 350 F. Then mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.

Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush (or dip) the mushrooms with 2/3 of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes in the mushrooms. Press the filling down slightly. Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn’t burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 – 25 minutes.

Keto Crab Stuffed Mushrooms

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 Crab Stuffed Mushrooms

Keto Crab Stuffed Mushrooms

These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to Bubbly Perfection just before serving. Fresh crab can be used in place of the canned crab but imitation crab contains wheat.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Crab Stuffed Mushrooms

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like this Keto Crab Stuffed Mushrooms. 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.

“These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to bubbly perfection just before serving.  They’re naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients. “

Keto Crab Stuffed Mushrooms

Ingredients

12 Large Button Mushrooms

1 (120 g) Can Crab

1/2 Cup Cream Cheese

1/2 Tsp Garlic Powder

2 Cloves Garlic

1/3 Cup Mozzarella Cheese

3 Tbsp Butter (melted)

2 Tbsp Parmasan

1/4 Tsp Salt

Directions

1. Preheat oven to 350 F. Mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.

2. Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush the mushrooms with 2/3 of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes from the mushroom stems. Press the filling down slightly.

3. Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn’t burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 – 25 minutes.

This Recipe make 12 Keto Crab Stuffed Mushrooms.

Keto Crab Stuffed Mushrooms

Recipe Notes:

– Fresh crab can be used in place of the canned crab but imitation crab contains wheat.

– Any type of shredded cheese can be used for this recipe.

– Smaller mushrooms can be used instead of large mushrooms.

 

NUTRITIONAL INFO

1 Batch of Keto Crab Stuffed Mushrooms = 6 Servings

1 Serving  = 2 Mushrooms

163 Calories | 14 g Fat | 3.2 g Carbs | 0.4 g Fibre | 7.5 g Protein

2.8 g Net Carb per 2 Mushrooms

 

 >> Pin This Recipe On Pinterest <<

Keto Crab Stuffed Mushrooms

 

Other Keto Friendly/Low Carb  Recipes:

If you Love this Keto Crab Stuffed Mushrooms Recipe, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Keto Crab Stuffed Mushrooms Recipe

Keto Crab Stuffed Mushrooms
 
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These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to bubbly perfection just before serving. They're naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients.
Author:
Recipe type: Keto Appetizer
Cuisine: American
Serves: 12 mushrooms
Ingredients
  • 12 Large Button Mushrooms
  • 1 Can Crab
  • ½ Cup Cream Cheese
  • ½ Tsp Garlic Powder
  • 2 Cloves Garlic
  • ⅓ Cup Mozzarella Cheese
  • 3 Tbsp Butter (melted)
  • 2 Tbsp Parmasan
  • ¼ Tsp Salt
Instructions
  1. Preheat oven to 350 F. Mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.
  2. Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush the mushrooms with ⅔ of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes in the mushrooms. Press the filling down slightly.
  3. Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn't burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 - 25 minutes.

Cheesy Keto Crab Rangoons

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Cheesy Keto Crab Rangoons

These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful!  They’re made with Mozzarella Cheese Slices instead of a traditional Wonton Wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. They taste great hot or cold, which makes them the perfect low carb snack or appetizer. I make extra so we can grab them on the go.

Cheesy Keto Crab RangoonsCheesy Keto Crab Rangoons

How to Make Cheesy Keto Crab Rangoons

To make these deliciously easy Cheesy Keto Crab Rangoons you start by Softening the cream cheese. Then in a large mixing bowl, mix it with the strained canned crab, the minced garlic, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until combined. Preheat your oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.

Cheesy Keto Crab RangoonsCheesy Keto Crab Rangoons

Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture to one side of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.

Cheesy Keto Crab RangoonsCheesy Keto Crab Rangoons

Return to the oven for another 5 – 10 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.

Cheesy Keto Crab Rangoons

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 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.

Cheesy Keto Crab Rangoons

Cheesy Keto Crab Rangoons

This recipe for Cheesy Keto Crab Rangoons is so simple and can be thrown together in under 30 minutes. With so few Ingredients, there’s not a lot that can go wrong when making these.

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.

Cheesy Keto Crab Rangoons

DON’T MISS ANY NEW RECIPES:

Don’t miss any recipes like these Cheesy Keto Crab Rangoon. 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.

Cheesy Keto Crab Rangoons

“These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful!  They’re made with Mozzarella Cheese Slices instead of the traditional wonton wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. “

Ingredients

1 Pkg. 8oz Cream Cheese

1/2 Cup Shredded Mozzarella Cheese

2 120 g Cans Crab

1/2 Tsp Finely Minced Garlic

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

Dash of Salt and Pepper

12 Mozzarella Cheese Slices

Directions 

1. Soften the Cream Cheese. Then in a large mixing bowl, mix it with the strained canned crab, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until combined. Stir in the shredded mozzarella cheese.

2. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.

3. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture on half of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.

4. Return to the oven for another 5 – 7 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.

This recipe makes 12 Cheesy Keto Crab Rangoons.

Cheesy Keto Crab Rangoons

Recipe Tips:

– Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.

– Small piles of grated mozzarella cheese will work instead of the slices if needed.

– I used 2 120 g cans of Crab.  Fresh crab can be used if preferred.

 

NUTRITIONAL INFO

1 Batch of Cheesy Keto Crab Rangoon = 12 Servings

Each Serving / 1 Cheesy Keto Crab Rangoon =

154 Calories | 11.2 g Fat | 0.8 g Carbs | 0 g Fibre | 11.4 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

>> Click Here To Pin This Recipe <<

Cheesy Keto Crab Rangoons

If you Love this Cheesy Keto Crab Rangoon Recipe, check out some of my other Keto Friendly Recipes Here:

Follow OGF On Facebook, Pinterest & Instagram

Cheesy Keto Crab Rangoons

5.0 from 9 reviews
Cheesy Keto Crab Rangoons
 
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"These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful!  They're made with Mozzarella Cheese Slices instead of the traditional wonton wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. "
Author:
Recipe type: Keto Crab Recipe
Cuisine: American
Serves: 12 rangoons
Ingredients
  • 1 Pkg. 8oz Cream Cheese
  • 2 120 g Cans Crab
  • ½ Cup Shredded Mozzarella Cheese
  • ½ Tsp Finely Minced Garlic
  • ½ Tsp Garlic Powder
  • ½ Tsp Onion Powder
  • Dash of Salt and Pepper
  • 12 Mozzarella Cheese Slices
Instructions
  1. Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until combined. Stir in the shredded mozzarella cheese.
  2. Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.
  3. Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture to half of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.
  4. Return to the oven for another 5 – 7 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.
  5. This recipe makes 12 Cheesy Keto Crab Rangoons.

Crab Rangoon Fat Bombs

by 44 Comments

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 BombsKeto Bacon Crab Rangoon Fat BombsKeto 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

DON’T MISS ANY NEW RECIPES:

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.

>> Click Here To Pin This Recipe <<

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:

Follow OGF On Facebook, Pinterest & Instagram

Crab Rangoon Fat Bombs

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© 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
 
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Author:
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.

Crab Stuffed Mushrooms Gluten Free

by 6 Comments

Crab Stuffed Mushrooms Gluten Free 

Crab Stuffed Mushrooms Gluten Free

Crab Stuffed Mushrooms Gluten Free

These Gluten Free Crab Stuffed Mushrooms are just packed with flavor. They’re made with a delicious combination of Crab, Cream Cheese and Artichokes. They’re baked in garlic butter and topped with Parmesan Cheese and Ground Rice Crackers. They make a great Appetizer for potlucks or parties or Snack for the Superbowl.

Try this Gluten Free Crab Cakes Recipe too.

Ingredients 

1 (250 g) Pkg Cream Cheese

2 (120 g) Cans Crab Meat

15- 20 Large White Mushrooms

1/2 Cup Artichoke Hearts (Minced)

2 Tbsp Parmesan Cheese

10 Rice Thin Crackers

5 Tbsp Butter

3 Cloves of Garlic (minced)

Directions

1. Pre heat oven to 350 F.

2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.

3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.

4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.

5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.

6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.

7. Bake for 30 – 35 minutes.

 

If you liked this recipe for Crab Stuffed Mushrooms, you may also like these recipes for

Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Cheesy Gluten Free Pizza Buns

Cheesy Gluten Free Pizza Buns 

Gluten Free Perogies 

Gluten Free Perogies 

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Crab Stuffed Mushrooms Gluten Free
 
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Author:
Recipe type: Appitezer
Serves: 15 -20 Mushrooms
Ingredients
  • 1 (250 g) Pkg Cream Cheese
  • 2 (120 g) Cans Crab Meat
  • 15- 20 Large White Mushrooms
  • ½ Cup Artichoke Hearts (Minced)
  • 2 Tbsp Parmesan Cheese
  • 10 Rice Thin Crackers
  • 5 Tbsp Butter
  • 3 Cloves of Garlic (minced)
Instructions
  1. Pre heat oven to 350 F.
  2. Melt the cream cheese using a double broiler. Stir until smooth. Strain the canned crab, then add. Mix Well. Mince, then add the artichoke hearts. Stir until well combined. Remove from the heat and set aside to cool slightly.
  3. Use a food processor or a blender to ground the rice thin crackers into a fine powder. Add the parmesan cheese and mix until well combined.
  4. Wash the mushrooms with a wet paper towel then remove the stems. Place the mushrooms upside down into a large cake pan.
  5. Use a spoon and fill each of the mushroom caps with the crab and cream cheese mixture. Sprinkle each one with the rice cracker and parmesan.
  6. In a microwave safe bowl, add the butter and minced garlic. Cook in the microwave for 35- 45 seconds. Drizzle the garlic butter over the mushrooms.
  7. Bake for 30 - 35 minutes.