Low Carb Crab Rangoon

I love Chinese take-out food but I don't do it too often anymore because of the carbs. To satisfy that craving I have been experimenting with a few of my favorite Chinese take-out foods. My number one favorite appetizer are those Crab Rangoon. Those crispy things filled with a creamy cheese, slightly sweet crab filling - you know what I am talking about, right? I love them! Well, here you go these are pretty darn close the real thing. They are made with cream cheese, canned crab meat (you could use imitation crab but the carb will be higher), seasonings and then wrapped in Cut Da Carb flatbread. Yep, that's right this is a low carb flat bread that is thin enough to replicate a wonton or eggroll wrapper, and are low carb and keto friendly! They took only 5 minutes to fry in my Air Fryer. If you don't have an air fryer, that is okay, you can bake them in the oven. If you haven't tried Cut Da Carb flatbread, you need to! They are so versatile. I have made eggrolls, breakfast pizza, chips, and enchiladas with them.

Low Carb Crab Rangoon

Low Carb Crab Rangoon

Low Carb Carb Rangoon

Low Carb Rangoon

Crab Rangoon Ready to Be Fried / Baked

Low Carb Rangoon

Ingredients

1 teaspoon garlic powder

1 (8 ounce) package cream cheese, softened

1 (6 ounce) can crabmeat, drained and flaked *

1 green onion, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon soy sauce

3 to 4 tablespoons mayonnaise

1/2 teaspoon lemon juice

1/2 teaspoon sweetener, such as Swerve (optional)*

4 sheets of Cut Da Carb flatbread, each cut into 6 squares (making 24 squares) *Notes: - You can use imitation crab meat but the carb count will be higher. - I like the filling to be a little sweet like the ones we get at the Chinese take out. If you don't care for the extra sweetness, you may omit.

Directions: 1. Combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce in a bowl. 2. To prevent flatbread squares from drying, prepare only 1 or 2 rangoon at a time. (Keep a towel over the other flatbread pieces while you fill and make 1 or 2 at a time). Place 1 teaspoon of filling onto the center of each Cut Da Carb square. Moisten the edges with water and fold the Cut Da Carb square diagonally to form a triangle, pressing edges to seal. To Air Fry: 1. Set your Air Fryer to 380 degrees F.

2.3. Brush or spray the tops and bottoms of the rangoon with olive oil or avocado all.

3. Place 6 to 8 rangoon in to the air fryer basket (the number of rangoon you place in the air fryer depends on how big you made the rangoon, and the size of your air fryer). Place as many as you can to fill the bottom of the basket (do not layer on top each other).

4. Bake for 5 minutes (check after 3 minutes as the cook quickly). You may need to shake or move the rangoon around so they cook evenly. Bake until they start to turn golden brown. To Bake In Oven: 1. Preheat oven to 425 degrees F. 2. Arrange the rangoon on the baking sheet and lightly spray or brush with olive or avocado oil. Turn to rangoon to the other side and spray or brush with oil.

3. Bake in the preheated oven until golden brown, 12 to 15 minutes. Serve with soy sauce, hot mustard, or sugar-free orange sauce

This Air Fryer is prefect for making your favorite fried foods without the mess and extra oil

Nutritional Information: (Serving size 1 Crab Rangoon) Calories 49.0 Total Fat 3.4 g Total Carbohydrate 2.7 g Dietary Fiber 0.8 g Protein 1.2 g

Net Carbs 1.9 g

Cloud Bread Heaven | Keto | Low Carb

I'm in Cloud Heaven today!! Grilled Turkey & Swiss, Grilled Bacon & Cheese, and PB&J "Snuggies". All made on Cloud Bread. These homemade bread replacements are virtually carb free and high in protein. They are light and fluffy, much like clouds. Don't get me wrong these don't taste a typical white bread but they do the trick for making a sandwich. They are great for burgers, grilled cheese, breakfast sandwiches, PB&J "Snuggies", any sandwich you can think of. You can even make Mini Cloud Bread Cheese Danish with this base cloud bread recipe!!

I love adding toppings to the cloud bread for extra flavor and texture. Sesame seeds are great for when you want to make burgers, caraway seeds are prefect for a pastrami or grilled turkey & Swiss cheese, poppy seeds make a great accompaniment to a ham sandwich, Trader Joe's Everything Seasoning is great for when you want to just spread a little cream cheese onto the cloud bread. For toppings, all you need to do is sprinkle on your favorite toppings right before baking.

Food for thought ... Cloud Bread is a great alternative to bread, it may not taste like "bread". It is a substitution that can you can easily adapt to. It's all about adapting and being open minded.

Grilled Cloud Bread with Turkey & Swiss Cheese (topped with Caraway Seeds)

Grilled Cloud Bread with Bacon & Cheddar Cheese

Cloud Bread Cheese Burger

Cloud Bread

PB&J Snuggies

Cloud Bread |Keto | Low Carb

Makes 10 pieces

Ingredients:

4 large eggs, separated

2 ounces full-fat cream cheese, room temperature

1/2 tsp cream of tartar

1/4 tsp salt

optional toppings (sesame seeds, caraway seeds, poppy seeds, Everything seasoning, chia seeds, flax seeds, etc.)

Directions:

1. Preheat oven to 300 degrees.

2. Separate the eggs carefully, there must be no yolk in the white.

3. In a large bowl, mix together the egg yolks, and cream cheese until smooth. Set aside

4. In a mixing bowl add egg whites, cream of tartar, and salt. Beat on high speed until they are fluffy and form stiff peaks. NOTE: This part is important, make sure very stiff peaks so they fluff up nice when baking.

5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.

6. Prepare two baking sheets with parchment paper, silpat baking mat, or spray the two baking sheets with cooking spray.

7. With a large spoon, "scoop" the mixture into 10 even rounds on the baking sheets (about the size of the top-half of the hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). At this time if you want to add toppings sprinkle the toppings on now before baking.

8. Bake on the middle rack for approximately 30 minutes. Timing could be less or more so watch them until the become lightly golden brown.

9. Remove from the pans and cool on a rack for at least 60 minutes. You want them to dry out a bit while cooking so they are not too moist in the middle.

Note: While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool the consistency will change. If you seal over night they will be much more like a light fluffy bread.

For Grilled Cheese:

2 pieces of cloud bread

1 tablespoon butter, softened

Cheese of your choice (American, Swiss, cheddar, mozzarella)

Generously butter one side of a cloud bread. Place cloud bread butter-side-down onto skillet bottom and add 1 or 2 slices of cheese. Butter a second cloud bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted.

Other grilled sandwich combinations: Turkey & Swiss Cheese, Ham & American Cheese, Cheddar Cheese & Bacon, Burgers, Pastrami & Cheese, Fried Bologna, Egg & Veggie, etc.

For PB&J "Snuggies":

Peanut Butter

Sugar-Free Jelly

Cloud bread

On the bottom side of the cloud bread, spread a tablespoon of peanut butter down the middle. Fold sides over to make a 'snuggie'. Do the same with jelly or both peanut butter and jelly.

Enjoy!

Nutritional Information: serving: 1slice, calories: 36 cal, carbohydrates: 0g, protein: 2g, fat: 2g, net carbs: 0g

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Soft and chewy Turtle Thumbprint Cookies with a melty caramel center topped with chocolate. They are easy to make and perfect for turtle lovers. This Turtle Thumbprint Cookie recipe features a chewy "oatmea"l cookie rolled in pecans (or peanuts), filled with a homemade caramel and then topped with melted chocolate. They are so delicious and they are low carb, keto, gluten-free, and sugar-free friendly as well. What makes these cookies so easy to make is that the base cookie is made from an oatmeal cookie mix from Kawaii Treats And Eats. You make the cookie dough according to the directions on the package, shape the dough into balls, roll in nuts, make an indentations into each cookie, bake, fill with caramel and top with chocolate. You are probably wondering about this caramel sauce, right? Well it is amazing and again it's pretty easy to make. I used this recipe from Low Carb Maven. It will make more caramel than you need for the cookies. But you won't be sorry you have extra. You can use the extra later to top some low carb ice cream, cheesecake, pancakes, or just eat with a spoon. Yum!

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Homemade Low Carb Caramel Sauce

Roll cookie dough Into 20 1-inch balls

Dip each cookie dough ball into egg white and then roll in nuts

Make an indentation in each cookie ball with the back of spoon or your thumb

Bake cookies 8 to 10 minutes

Fill each cookie with caramel sauce

Top cookies with melted chocolate

Turtle Thumbprint Cookies | Low Carb | Keto | Gluten-Free | Sugar-Free

Cookies

Ingredients:

1 pouch Kawaii Treats And Eats, Premium blend Chewy "Oatmeal" Cookie Mix (use discount code, DEB10 for 10% off your order)

1/3 to 1/3 cup chopped pecans (or lightly salted dry roasted peanuts)

1/4 cup sugar-free caramel sauce

1/2 cup sugar-free chocolate chips, such as Chozero (use discount code, DEBBIE10 for 10% off your order), or Lily's or Hershey's

Low Carb Maven's Sauce Caramel Sauce Ingredients

3/4 cup heavy cream

1/4 cup Sukrin Fiber Syrup Gold

2 ounces salted butter

1/8 teaspoon salt 1/4 if using unsalted butter

1/4 cup Allulose (my preference) or Swerve OR 1/8 - 1/4 teaspoon stevia glycerite

Optional Ingredients*

1/2 tsp vanilla

1 tbsp Brandy or Spice Rum

Directions:

1. Measure the first three ingredients together in a small pot or saucepan and whisk over medium heat until combined. Bring it to a boil.

2. Watch the heat carefully and turn it down just as the caramel mixture begins to crawl up the sides of the pot. You want the mixture boiling enough that it will get thick, but not so much that it will boil over and make a mess of the stove. Just watch it for a minute and adjust the heat up and down until you find the sweet spot. Remember, it needs to be simmering pretty quickly, but not moving up the sides of the pot.

3. Let the mixture cook for 20 minutes.

4. Take the caramel off of the heat and whisk in the powdered sweetener or stevia glycerite until dissolved. *If using the vanilla and brandy, add them now and mix thoroughly.

Let cool a bit before using. Keep in a air tight container for up to two weeks. It will harden in the fridge. Warm gently in the microwave for just a few seconds.

Baking and Assembling Thumbprint Cookies

Directions:

1. Heat oven to 350°F. In large bowl, make cookie according to directions on back of pouch.

2. Roll dough into 20 1-inch balls

3. Dip each ball into the egg whites and then in the crushed pecans (peanuts).

4. Place on a parchment lined cookie sheet, 2 inches apart. Make a thumbprint indentation into each ball using your thumb or handle of wooden spoon.

5. Bake 8 to 10 minutes or until cookies are just set. Don't over bake. Cool 5 minutes; remove from cookie sheet to wire rack.

6. Once cookies cool, drop a 1/2 teaspoon of caramel dip into the center of each cookie

Melt the chocolate chips in the microwave on low for 3 minutes, stir the chocolate halfway through the cooking time. Spoon melted chocolate over the top of the caramel dip, enough to cover. Let chocolate harden and serve. (Note: to make a softer chocolate topping, add 1/4 teaspoon of shortening or coconut oil to the chocolate chips when you melt them).

Store in an air tight container for a few days or in the freezer for 1 month. Nutritional Information: