low carb

Keto Pizza Crust

July 1, 2018 by officially gluten free Leave a Comment

Keto Pizza Crust

This is my version of Fathead Keto Pizza Crust. It’s a Low Carb and Nut, Gluten Free Pizza Crust that’s made with Mozzarella Cheese, Cream Cheese, Egg, Crushed Pork Rinds and and a little bit of Coconut Flour. I like to use crushed pork rinds instead of almond flour because it has less calories and is a lot cheaper. I also really like the way it tastes. If you don’t eat pork or just don’t like pork rinds, you can easily substitute it for almond or coconut flour.

You’re going to love how easy this recipe is. All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture, then mix until well combined.

Next, line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown. Remove Crust from the oven, then cover with pizza sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Pizza Crust

This Gluten Free & Keto Pizza Crust is a Delicious Thin Crust Pizza that’s so Good you’d Never even Know it’s Low Carb. It’s my 10 year olds Absolute Favourite kind of Crust which is Perfect because I’ve been making it at least once a week. I love that it’s so much easier than my Rice Flour Pizza Crust. You can whip up a pizza in minutes without having to wait for anything to rise. The dough is so versatile and easy to make it has me wondering what else I could make with it.

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.

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.

Keto Pizza Crust

Ingredients

2 Cups Mozzarella Cheese

2 Tbsp Cream Cheese

3/4 Cup Pork Rind

2 Tbsp Coconut Flour

1 Egg

Directions

1. Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Then using a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.

2. Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it’s even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.

3. Remove Crust from the oven, then cover with sauce, cheese and toppings of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

This recipe makes 1 Keto Pizza Crust.

Nutritional Info – 1 Keto Pizza Crust = 3 Servings | Each Serving (For Crust Only) = 374 Cal, 28.3 g of Fat, 5.1 g of Carbs, 1.7 g of Fibre and 1.5 g of Sugar.

Below is the sauce that I use. It has 5 g of Sugar and 2 g of Fibre in a 1/2 Cup Serving. I found a half cup was enough for the whole pizza, which we split into 3. It’s more expensive but goes a long way. This sauce had the least amount of sugar of all the sauces in my supermarket. If it’s still to much sugar for you, than you could try using an Alfredo Sauce or Garlic Butter as a Base instead.

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If you liked this recipe for Keto Pizza Crust, Then you may also like these recipes:

Keto Snickerdoodle Woopie Pies

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with Easy Keto Gravy

Let’s Connect on Social Media

Keto Pizza Crust

Prep time

5 mins

Cook time

16 mins

Total time

21 mins

Author: Lyndsay Baker

Recipe type: Keto Pizza Crust

Cuisine: American

Serves: 1 pizza

Ingredients

2 Cups Mozzarella Cheese
2 Tbsp Cream Cheese
1 Egg
¾ Cup Pork Rinds, Crushed
2 Tbsp Coconut Flour

Instructions

Preheat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Remove from the heat, then stir the melted cheeses until well combined. In a mixing bowl, add the crushed pork rinds, coconut flour and egg to the cheese mixture. Mix until well combined.
Line a pizza pan with parchment paper. Place the ball of dough in the centre of the pan, then cover the ball with another piece of parchment paper. Press the dough out until it's even on all sides. Remove the top piece of parchment paper then poke the crust with a fork all over. Bake the crust for 7-10 minutes or until the edges are slightly brown.
Remove Crust from the oven, then cover with sauce, cheese and topping of your choice. Turn your oven to broil, then bake the pizza for another 5-10 minutes or until the top is browned.

Keto Snickerdoodle Woopie Pies

June 13, 2018 by officially gluten free 1 Comment

Keto Snickerdoodle Woopie Pies

These Gluten Free & Keto Snickerdoodle Woopie Pies are an Easy-to-Make Meringue Style Cookie with Deliciously Rich Cinnamon Cream Cheese Filling. The Super Soft Melt in your Mouth, Grain Free Snickerdoodle is made with only 5 Ingredients. It it goes Perfectly with the Creamy Cinnamon Cream Center.

To make the Snickerdoodles, you preheat your oven to 300 F. Then carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth. Then in another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. This will take several minutes and will look very thick and not frothy. Carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites. Line two baking sheets with parchment paper, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle a little onto each of the cookies. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely.

To make the filling you use large bowl to beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of the doodles upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. Then cover with the remaining cookies. Store in an air tight container in the refrigerator.

Keto Snickerdoodle Woopie Pies

These Gluten Free Keto Snickerdoodle Woopie Pies are an Easy-To-Make Sweet Treat that’s So Satisfying. They’re completely Sugar and Grain Free and taste like a Light and Fluffy Pastry. My family absolutely them, including my picker eater 10 year old. I’ll definitely be making these babies again and again. If you’re not on a Ketogenic Diet or you just don’t want to use sweetener, you can use regular white sugar instead. The measurements are the same.

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.

Keto Snickerdoodle Woopie Pies

Ingredients

For the Keto Snickerdoodles

3 Eggs, separated

3 Tbsp Cream Cheese

1/4 Tsp Cream of Tartar

3 Tbsp Granulated Sweetener, divided (I used this one)

1/2 Tsp Cinnamon

For the Filling

1/2 Cup Cream Cheese

1/4 Cup Heavy Whipping Cream

1 Tbsp Sweetener

1 Tsp Vanilla

1/2 Tsp Cinnamon

Directions

For the Snickerdoodles

1. Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.

2. In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.

3. Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 – 30 minutes. Watching closely, as they burn easily. Let cool completely

For the Filling

1. In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.

2. Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don’t have any ziplocks) Then cover with the remaining cookies.

Note: Store in an air tight container in the refrigerator.

This recipe makes 10 Keto Snickerdoodle Woopie Pies.

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If you liked this recipe for Keto Snickerdoodle Woopie Pies, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Baked Jicama Fries with easy Keto Gravy

Crock Pot Egg Roll Bowl

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Keto Snickerdoodle Woopie Pies

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Gluten Free Cookies

Cuisine: American

Serves: 10 whoopie pies

Ingredients

For the Keto Snickerdoodles
3 Eggs, separated
3 Tbsp Cream Cheese
¼ Tsp Cream of Tartar
3 Tbsp Granulated Sweetener, divided
(I used this one)
½ Tsp Cinnamon
For the Filling
½ Cup Cream Cheese
¼ Cup Heavy Whipping Cream
1 Tbsp Sweetener
1 Tsp Vanilla
½ Tsp Cinnamon

Instructions

For the Snickerdoodles
Preheat oven to 300 F. Carefully separate the the eggs. In one bowl, mix together the egg yolks, the cream cheese and 1 tbsp of the sweetener, until smooth.
In another bowl, add the cream of tartar to the egg whites, then beat on high speed until stiff peaks form. this will take several minutes and will look very thick and not frothy. Then, carefully fold the egg yolk mixture into the egg whites. Try not to break down the fluffiness of the egg whites.
Grease two baking sheets, then scoop the mixture into 20 small rounds. Mix the remaining sweetener with the cinnamon, then sprinkle it onto each of the clouds. Bake for 20 - 30 minutes. Watching closely, as they burn easily. Let cool completely
For the Filling
In a large bowl, beat the cream cheese with the Sweetener, until smooth. Slowly beat in the vanilla, cinnamon and heavy cream. Continue to beat the mixture until stiff. Place in the fridge until the snickerdoodles cool.
Once the snickerdoodles have cooled completely, transfer the filling to a zip lock bag. Flip half of them upside down. Then snip the corner of the ziplock, squeeze the filling evenly onto each of them. (use a spoon if you don't have any ziplocks) Then cover with the remaining cookies.
Note: Store in an air tight container in the refrigerator.

Baked Jicama Fries with Easy Keto Gravy

June 1, 2018 by officially gluten free 8 Comments

Baked Jicama Fries with Easy Keto Gravy

These Gluten Free Baked Jicama Fries with Easy Keto Gravy are a Delicious Low Carb Alternative to Traditional Fries. They’re high in Fibre and are half the calories. They’re also a Good Source of Vitamin C. You can’t have Fries without the Gravy so I made this Flavourful Creamy Beef and Mushroom Keto Gravy. It’s so Quick and Easy to Make and requires only a Few Simple Ingredients.

To make the Jicama Fries, you peal, then slice the Jicama into fries. Then in a large pot boil the Jicama fries for approximately 25 – 30 minutes, then strain off the water. Preheat oven, then melt the butter to toss the fries in. Toss until well coated, then sprinkle the garlic powder, the onion powder and the salt. Toss until the fries are evenly coated. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.

To make the Easy Keto Gravy, start by frying the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper. If using salted beef broth you may not need to add any more salt.

Baked Jicama Fries with Easy Keto Gravy

These Low Carb Baked Jicama Fries with Easy Keto Gravy make a perfect side for you’re Low carb Burger or can be made a meal by adding a bit of mozzarella cheese to make a delicious Keto Poutine. I had never tried Jicama before but was presently surprised. It’s insides are creamy white with a crisp texture that resembles raw potato or pear. The flavour is sweet and starchy. In Mexico, it’s often eaten raw and is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes.

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.

Baked Jicama Fries with Easy Keto Gravy

Ingredients

For the Jicama Fries

1 Med Jicama

5 Tbsp Butter

1/2 Tsp Onion Powder

1/2 Tsp Garlic Powder

1/2 Tsp Salt

For the Keto Gravy

1/4 of a White Onion

2 Cups Sliced Mushrooms

3 Tbsp Butter

1 Clove Garlic

2 Cups Beef Broth

1 Tbsp Balsamic Vinegar (optional)

1 Tbsp Heavy Cream

Salt and Pepper (to Taste)

Directions

For the Jicama Fries

1. Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 – 30 minutes. Then strain off the water.

2. Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.

3. Place the jicama fries 1/2 inch apart on a ungreased baking sheet. Bake for 30 – 40 minutes, turning half way.

For the Easy Keto Gravy

1. In a frying pan, fry the sliced mushrooms and onion in the butter over medium heat, for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef broth. Then cook over medium heat for another 20 minutes.

2. Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.

Note: If using salted beef broth you may not need to add any more salt.

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If you liked this recipe for Baked Jicama Fries with Easy Keto Gravy, Then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Crock Pot Egg Roll Bowl

Keto Pesto Poppers

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Jicama Fries with Easy Keto Gravy

Baked Jicama Fries with Easy Keto Gravy

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

Author: Lyndsay Baker

Recipe type: Keto Low Carb Fries

Cuisine: American

Serves: 4 servings

Ingredients

For the Jicama Fries
1 Med Jicama
5 Tbsp Butter
½ Tsp Onion Powder
½ Tsp Garlic Powder
½ Tsp Salt
For the Keto Gravy
¼ of a White Onion
2 Cups Sliced Mushrooms
3 Tbsp Butter
1 Clove Garlic
2 Cups Beef Broth
1 Tbsp Balsamic Vinegar (optional)
1 Tbsp Heavy Cream
Salt and Pepper (to Taste)

Instructions

For the Jicama Fries
Peal, then slice the jicama into fries. In a large pot boil the jicama fries for 25 - 30 minutes. Then strain off the water.
Preheat oven to 425 F. Melt the butter then toss the fries in it until well coated. Sprinkle the garlic powder, the onion powder and the salt, then toss until the fries are evenly coated.
Place the jicama fries ½ inch apart on a ungreased baking sheet. Bake for 30 - 40 minutes, turning half way.
For the Easy Keto Gravy
In a frying pan, fry the sliced mushrooms and onion in the butter for 20 minutes or until caramelized. Add the minced garlic, balsamic vinegar and the beef stock. Then cook over medium heat for another 20 minutes.
Using a blender or food processor, puree the beef stock and mushroom mixture until smooth. Return to the pan then bring back to a boil. Add the heavy cream and salt and pepper.
Note: If using salted beef broth you may not need to add any more salt.

Low Carb Waffled Tuna Cakes

May 25, 2018 by officially gluten free Leave a Comment

Low Carb Waffled Tuna Cakes

These Gluten Free Low Carb Waffled Tuna Cakes are an inexpensive appetizer, side dish or meal. They’re loaded with Healthy Fats and Protein and can be thrown together in a few minutes with Items from your Pantry. I used Solid White Albacore Tuna, which is better quality but the recipe can be made with any canned tuna or salmon you have on hand.

You’ll Love how easy these Keto Tuna Cakes are to make. First you drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined. Then preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

Low Carb Waffled Tuna Cakes

I like making these Low Carb Waffled Tuna Cakes on a Hot Summer Day because the Waffle Iron doesn’t Heat up my House as much as using the Stove or Oven would. On really hot days, I’ve even plugged it in outside. It makes dinner time so easy and the best part is you’re family will absolutely love them. These crispy and satisfying fish cakes can be made ahead of time and then reheated in the oven or toaster oven. They can even be reheated in the waffle iron.

If you love Low Carb Appetizers, then you’ll want to try out these Bacon Crab Rangoon Fat Bombs. They’re a bite-sized Fat Bomb that’s loaded with flavor and provides a nutritious hit of healthy fats.

Low Carb Waffled Tuna Cakes

Ingredients

2 Cans Tuna

1 Egg

1 Tsp Minced Garlic

3 Tbsp Mayonnaise

1 Tbsp Lemon Juice

1/4 Cup Crushed Pork Rinds (or GF Bread Crumbs)

1/2 Tsp Onion Powder

2 Tbsp Melted Butter

Salt and Pepper (to taste)

Directions

1. Drain the liquid off of the Tuna, then add the tuna to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder, salt and pepper. Mix until very well combined.

2. Preheat your waffle iron. Use the melted butter to coat the hot iron, then divid the tuna mixture into 6. Place a ball of the the tuna mixture onto the centre of the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.

This recipe makes 6 Low Carb Waffled Tuna Cakes.

For the Dill Pickle Dip

Ingredients

2 Small Dill Pickles

2 Tbsp Mayonnaise

1 Tbsp Lemon Juice

1 Tbsp Fresh Dill

Salt to taste

Directions

Dice the Pickles into small pieces then mix with the mayo, lemon juice, dill and salt.

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If you liked this recipe for Low Carb Waffled Tuna Cakes, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Crab Rangoon Fat Bombs

Crock Pot Lazy Egg Roll Bowl

Keto Pesto Poppers

Let’s Connect on Social Media

Facebook

Twitter

Instagram

Low Carb Waffled Tuna Cakes

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Lyndsay Baker

Recipe type: Keto Gluten Free Appetizers

Cuisine: American

Serves: 6 Waffles

Ingredients

2 Cans Chunk Tuna
1 Egg
1 Tsp Minced Garlic
3 Tbsp Mayonnaise
1 Tbsp Lemon Juice
¼ Cup Crushed Pork Rinds (or GF Bread Crumbs)
½ Tsp Onion Powder
2 Tbsp Melted Butter
Salt and Pepper (to taste)

Instructions

Drain the liquid off of the Tuna, then add it to a mixing bowl. Add the egg, garlic, mayonnaise, lemon juice, crushed pork rinds or bread crumbs, onion powder and salt and pepper. Mix until very well combined.
Preheat your waffle iron, then use the melted butter to coat the hot iron. Divid the tuna mixture into 6 and place each portion onto the greased iron. Cook until golden Brown. Serve with a side of Dill Pickle Dip and Lemon.
This recipe makes 6 Low Carb Waffled Tuna Cakes.

Low Carb Broccoli Cheddar Muffins

May 3, 2018 by officially gluten free 4 Comments

Low Carb Broccoli Cheddar Muffins

These 90 Calorie Gluten Free, Keto and Low Carb Broccoli Cheddar Muffins only have .8 g of Carbs and are loaded with 7.2 g of Fat and 5.5g of Protein per Muffin. The best part is they taste amazing. They’re so simple and easy to make and are totally guilt free. They taste more like bread than a traditional egg muffin, which is nice considering that there isn’t any flours or starches added. They use a mixture of crumbled up Pork Rind or Bacon Puff and Parmesan cheese instead. This makes a surprisingly delicious bread like texture, who knew!

You’ll love how easy these savory muffins are to make. Just beat the eggs in a large mixing bowl. Then add the Crushed Pork Rinds and the Parmesan Cheese. Mix until well combined, then add in the Steamed Broccoli and 2 of the 3 Tbsp of Butter. Stir until the Broccoli is fully mixed in.

Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Low Carb Broccoli Cheddar Muffins

These Gluten Free, Keto & Low Carb Broccoli Cheddar Muffins are loaded with flavor and provide a nutritious hit of healthy fats and protein. They can be made with many variations. You could use mushrooms or cauliflower instead of the broccoli and you could trade the cheddar cheese for something a little more flavorful like Havarti or Monterey Jack. You could also skip the veggies and just make cheesy muffins instead. You can have them for Breakfast, as a Quick On-The-Go Snack, or a Delicious Keto Appetizer or Side Dish.

Low Carb Broccoli Cheddar Muffins

Ingredients

4 Eggs

25 g Pork Rind (1/2 Cup Crushed)

4 Tbsp Parmesan Cheese

3 Tbsp Melted Butter

3/4 Cup Steamed Broccoli

2/3 Cup Cheddar Cheese

Directions

1. Preheat oven to 400 F.

2. In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of melted butter. Stir until the broccoli is fully mixed in.

3. Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 – 10 minutes.

Note: This recipe makes 12 small Low Carb Broccoli Cheddar Muffins. If you’d like a larger muffins divide them into 6 instead but don’t forget to double the serving size.

Tip: If you’re not a big fan of pork rinds. I suggest trying a few different brands before writing them off. I found that some brands where much stronger tasting and smelling than other brands.

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If you liked this recipe for Low Carb Broccoli Cheddar Muffins, then you may also like these recipes:

Keto Buffalo Chicken Taquitos

Bacon Crab Rangoon Fat Bombs

Keto Pesto Poppers

Crock Pot Egg Roll Bowl

Let’s Connect on Social Media

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Twitter

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Low Carb Broccoli Cheddar Muffins

Save Print

Prep time

5 mins

Cook time

8 mins

Total time

13 mins

Author: Lyndsay Baker

Recipe type: keto muffins

Serves: 12 muffins

Ingredients

4 Eggs
25 g Pork Rind (1/2 Cup Crushed)
4 Tbsp Parmesan Cheese
3 Tbsp Butter
¾ Cup Steamed Broccoli
⅔ Cup Cheddar Cheese

Instructions

Preheat oven to 400 F.
In a large mixing bowl, beat the eggs. Add the crushed pork rinds and the Parmesan cheese. Mix until well combined, then add in the steamed broccoli and 2 of the 3 Tbsp of butter. Stir until the broccoli is fully mixed in.
Use the remaining melted butter to grease the muffin tin. Spoon the mixture evenly into the muffin tin. Sprinkle the cheddar cheese evenly onto each muffin. Then bake for 8 - 10 minutes.
Note: This recipe makes 12 small muffins. If you'd like larger muffins divide them into 6 instead but don't forget to double the serving size.

Crab Rangoon Fat Bombs

March 28, 2018 by officially gluten free 33 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.

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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If you liked this recipe for Crab Rangoon Fat Bombs, then you may also like these recipes for:

Keto Pumpkin Cinnamon Rolls

Keto Buffalo Chicken Taquitos

Keto Crock Pot Egg Roll Bowl

Keto Beef Enchiladas

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Crab Rangoon Fat Bombs

5.0 from 1 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

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.