Back when I was a carboholic, one of my favorite guilty pleasure foods was cream cheese wontons or crabmeat rangoons with a nice big side of sweet and sour sauce (aka pure sugar) from a quick and cheap Chinese take out. I took on the mission to ketoify this traditionally terrible food for you. I think it was pretty successful! My recipe is here:
- One batch of uncooked fathead dough, but instead of herbs mixed in, I used a mixture of Asian spices, including a pinch of each:
- garlic powder
- onion powder
- chili powder
- and salt
- Prepare the fathead dough and roll it out into a really large square or rectangle shape between 2 pieces of greased parchment paper. It should be fairly thin but not to the point of breaking or seeing through the dough.
- Use a pizza slicer, and slicer the dough into a lot of small similarly-shaped triangles. I was able to get 24 triangles total (to later form 12 wontons). Set aside for assembly step.
Crab and cream cheese Filling:
- 8 oz of softened cream cheese, full-fat
- 3 oz of crab meat. Ideally not canned. You can usually get some prepared crabmeat in the sushi area of your grocery store. You could also try frozen crab meat and just thaw it.
- NOTE: 3 oz of crab meat is enough to make the filling taste craby. If you prefer less of a crab flavor and more cheese flavor, try only an oz of crab meat instead.
- NOTE: DO NOT USE IMITATION CRAB MEAT. That is not Keto! It is full of carbs. Avoid!
- 1 tsp ginger powder
- Mix the cream cheese and crab meat in a bowl together. If cream cheese is still tough, melt in microwave 20 seconds and then stir. Then stir in ginger. Set aside for assembly step.
- You will also need 1 TBSP of melted butter at the end of the assembly
- Preheat oven to 425 F
- Place a spoonful of crab cream cheese mixture in the center of a triangle cut out of dough. Leave enough space to pinch around all edges but other than that try to fill it at much as possible. The dough will rise a bit in the oven. Place another triangle on top. Curl up the 3 points, and then pinch around each side of the dough. You want to keep in all the filling when it bakes, so be sure to pinch it on all sides. This will form a “wonton”.
- Repeat for all triangles.
- Move to a greased baking sheet
- Brush a thin layer of melted butter on top of each wonton.
- Take a sharp small knife and poke a few holes on the top of each wonton. This prevents air bubbles. Try to only poke the hole through the dough layer and not all the way through to the filling. The tip of a steak knife works well.
- Bake for 12 minutes in center rack, checking after 10. Start making the sauce (see below) while this bakes.
- If you want them extra crispy, turn your oven to broil on high, place wontons on top rack for about a minute, checking after 30 seconds.
- Serve with the sauce, either on top or as a dipping sauce.
Sweet & Sour Sauce:
- 1/2 cup of Rice Vinegar (get one that is purely vinegar and no sugar added! You can usually find this in the international area of a grocery store).
- 4 TBSP of no-sugar added ketchup. I really like G.Hughes.
- 4 TBSP of pyure or other keto-approved granular sweetener
- 1 TBSP of soy sauce, or liquid aminos, or coconut aminos (the 3rd option is the most keto)
- A few drops of unflavored liquid stevia
- 1/2 tsp of garlic powder
- Dump all ingredients into a small sauce pan over medium heat. Stir together.
- Bring to a boil, reduce heat to low and let simmer for 10 minutes. It will get thicker the longer it heats. Stir often.
- Serve as soon as it’s your desired thickness.
Also note that this recipe would probably work in a fryer or air fryer as well. I just don’t have one so I don’t know. Feel free to try frying these, as long as you fry them in a keto-friendly oil (Not vegetable oil!).
Once again I’m going to say this: If you are not fat adapted, do not eat any food, even keto food, that has sugar substitutes or anything that you consider “feeding a craving”. Wait 28 days after starting keto before trying recipes like this. You want to be fat adapted and no longer craving real sugar or carbs. I have been keto for years so I don’t get cravings and it’s easy and second nature now to turn down carbs. If this is not how you feel, you should probably wait. Stick to simple keto or lazy keto until you are fat adapted. (For info on how to become fat adapted, view my post here.)
This recipe makes 4 servings of 3 fairly large wontons each.
542 calories, 6.9 net carbs, 44.8g fat, 27.1g protein.
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June 22, 2018 at 11:20 pm
I just attempted this recipe but had LOTS of trouble. I have made fathead pizza dough before and had no issues with that part. I am baffled at how a single batch of dough can make 24 triangles. After rolling it out and trying to make it ‘fairly thin’ the dough was too wet to hold together, it just stuck to the greased parchment. I tried again on wax paper, it was no better. Finally I made 12 little balls and rolled them into squares, folding them in half to make triangles. They are no longer than 2 inches, most smaller. after stuffing as much cream cheese crab stuff in I still have more than half of that mixture left.
So, what am I missing?
June 29, 2018 at 1:56 am
I’m sorry you’re having problems with this. I’ve never had fathead dough become to wet. Try weighing the almond flour instead of using a measuring cup. 1/4 of a cup is 28g, so for fathead dough you would need 84 grams. Perhaps you didn’t use enough and the egg was too much for the amount of almond flour you used?
When I rolled it out, I rolled it out into a rectangle. I then made a 2 cuts down the longest length, and 3 cuts down the smaller. That will form 12 boxes. Cut each box diagonally and it will form 24 triangles. I removed each triangle from the parchment 1 by 1 and they stayed together.
Regarding having filling left over, I’ll retest my recipe soon and update the values. Thank you for the feedback and keto on!