These Savory Gluten-Free & Keto Crab Rangoon Fat Bombs are bursting with the rich flavors of Crab Rangoon and wrapped in crispy bacon for an irresistible bite. Perfect for a quick breakfast, mid-afternoon snack, pre- or post-workout fuel, or as a delectable keto appetizer or side dish!
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 can (170 g) crab meat, drained
- 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 of bacon, cooked and crispy
Instructions
- In a large bowl, combine the softened cream cheese, drained crab meat, shredded mozzarella, minced garlic, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined. Place the mixture in the refrigerator for 30 minutes to firm up.
- Cook the bacon until crispy, then let it cool. Chop the cooled bacon into small pieces.
- Scoop out tablespoon-sized portions of the cream cheese and crab mixture and shape them into balls using your fingers. Roll each ball in the chopped bacon until fully coated. (Tip: Wash your hands between shaping each ball for easier handling.)
- Store the finished Crab Rangoon Fat Bombs in the refrigerator until ready to serve.
Yields: 24 Bacon Crab Rangoon Fat Bombs
Nutrition (per serving):
- Calories: 126 kcal
- Carbohydrates: 1.3 g
- Protein: 6.5 g
- Fat: 9 g
