Keto Crab Rangoons

These Keto Crab Rangoons are the kind of appetizer that disappears fast. Crispy on the outside, creamy and savory on the inside, they’re perfect for game day, cocktail parties, or any gathering where you want to impress without spending hours in the kitchen. Best of all, they’re keto, low carb, grain free, and gluten free and ready in about 20 minutes.

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Traditionally, crab rangoons are wontons filled with a mixture of crab, cream cheese, and seasonings, then deep fried until golden. This version keeps everything you love about the classic takeout favorite but swaps the high carb wrappers for a homemade keto dough made with almond and coconut flour.

Why You’ll Love These Keto Crab Rangoons

Quick – From start to finish, they take about 20 minutes.
Crispy and flavorful – Golden and crunchy without being greasy.
Low carb and gluten free – Made with grain free flours instead of traditional wrappers.
Crowd pleasing – Even non keto guests won’t know the difference.

Clean Keto Fried Food

Most fried appetizers are coated in refined flour and cooked in inflammatory oils. To make these keto friendly, the traditional wonton wrappers are replaced with a simple dough made from almond and coconut flour. The filling is creamy, savory, and free from added sugars often found in restaurant versions.

Ingredients

For the Wonton Wrappers

• Almond flour
• Coconut flour
• Salt
• Egg
• Water
• Refined coconut oil (for frying)

For the Crab Filling

• Full fat cream cheese, softened
• Crab meat (fresh or canned)
• Salt
• Garlic powder
• Coconut aminos
• Scallions, chopped

How to Make Keto Crab Rangoons

Step 1: Make the Wonton Dough

In a medium bowl, combine almond flour, coconut flour, and salt. In a separate bowl, whisk together the egg and water.

Create a well in the dry ingredients and pour in the wet mixture. Stir with a fork until combined. If needed, add a small amount of water. The dough should feel similar to play dough, soft but not sticky.

Step 2: Roll Out the Dough

Place the dough between two sheets of parchment paper. Roll it out as thin as possible. It should be nearly transparent. The thinner the dough, the crispier the finished rangoons.

Step 3: Cut the Wrappers

Cut the dough into 2.5 inch by 2.5 inch squares. Gather scraps, re roll, and cut until you have about 20 squares.

Step 4: Make the Filling

In a bowl, gently combine softened cream cheese, crab meat, salt, garlic powder, coconut aminos, and scallions. Fold carefully so you don’t break apart the crab too much.

Step 5: Assemble

Place about 2 teaspoons of filling in the center of each square. Fold into a triangle and press the edges firmly to seal.

Do not overfill, as this can cause the wrappers to tear.

Step 6: Fry or Bake

Heat about 1/3 inch of refined coconut oil in a pan to 360°F. Fry the rangoons in batches until golden brown on both sides. Transfer to a wire rack to cool.

If you prefer not to fry, bake them at 350°F for about 15 minutes, or until lightly golden.

Tips for Success

• Roll the dough very thin for the best texture.
• Make sure the cream cheese is softened before mixing.
• Use only about 2 teaspoons of filling per rangoon.
• Test fry one piece first to check oil temperature.

What to Serve with Them

These rangoons pair perfectly with a sweet and spicy dipping sauce. A simple option is mixing Thai chili garlic sauce with a spoonful of sugar free apricot preserves and warming it slightly until combined.

Frequently Asked Questions

Can I bake them instead of frying?
Yes. Bake at 350°F for about 15 minutes. They won’t be quite as crisp as fried, but still delicious.

Can I make them ahead of time?
You can prepare and assemble them in advance, then fry or bake just before serving for the best texture.