Keto Crab Rangoon

Must Try

Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

Happy Year of the Tiger! In honor of Lunar New Year today, I’ll be serving up festive, low carb dishes all day…starting with keto crab rangoon. This crab and cream cheese appetizer has taken social media by storm lately, so I thought there was no better day than to recreate it for the low carb set! Crab rangoon is generally keto-friendly, except for the wonton wrapper and sweet and sour dipping sauce, so I’m using some of my favorite alternatives and substitutes to make a keto crab rangoon recipe that’s absolutely addictive!

As you can probably guess if you have followed me for a while, I substituted the traditional wonton wrapper with Cut Da Carb flatbreads. I popped these in the air fryer and they came out crispy and perfectly browned, however you can also fry them in a pan with oil — either way you’ll get delicious, low carb crab rangoon that’s crispy on the outside and warm and creamy on the inside!

For the dipping sauce, I made a low carb sweet & sour sauce with sugar-free ketchup and my favorite brown sugar substitute, Lakanto Golden.

I’ll be posting all my other keto Lunar New Year recipes over on Instagram – so head over there to see what else I’ve got on the menu today!

keto crab rangoon

Keto Crab Rangoon

This low carb version of a loved Chinese appetizer is absolutely addictive!
5 from 2 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Appetizer
Cuisine Chinese
Servings 4
Calories 142 kcal


  • Air Fryer optional


For the Crab Wonton

  • 5 oz fresh crabmeat shredded
  • 4 oz cream cheese full fat
  • 1 scallion chopped
  • 1 tsp garlic powder
  • 1 tbsp coconut aminos
  • 2 Cut da Carb Flatbreads cut into 3" squares
  • Cream cheese to seal wontons

For the Dipping Sauce

  • 2 tbsp rice wine vinegar
  • 1 tbsp ketchup no sugar added
  • 1 tbsp brown sugar substitute I used Lakanto Golden
  • 2 tsp red chili flakes


  • Place all the crab filling ingredients in a bowl.
  • Mix thoroughly – I like to use my hands to make sure the crab and cream cheese are evenly combined.
  • Place one of your Cut da Carb squares on a flat, clean surface and coat the edges with a thin layer of cream cheese.
  • Place a tablespoon of your crab mixture in the middle of the square.
  • Fold into a triangle and press edges together to seal.
  • Repeat with 7 remaining Cut Da Carb squares.
  • Place triangles in your air fryer.
  • Cook at 350℉ for 6 minutes.

For the Dipping Sauce

  • Place all sauce ingredients in a small bowl or ramekin.
  • Stir to combine.
  • Serve warm Keto Crab Rangoon with dipping sauce.


You can also pan fry these. Just place 3 – 4 tbsp of avocado oil in a pan and heat to 350℉. Fry each triangle for 2 – 3 minutes on each side until golden brown. 


Calories: 142kcalCarbohydrates: 4gProtein: 9gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 46mgSodium: 524mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 735IUVitamin C: 3mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!


Recipe Rating

Please enter your comment!
Please enter your name here


Latest Posts



More Like This