Keto Crab Rangoon Egg Bites
These creamy crab rangoon egg bites deliver all the classic flavors in a simple, low carb and keto friendly package. Perfect for meal prep or a savory snack.
Ingredients
- 8 large Eggs
- 6 oz Cream Cheese, softened
- 1/4 cup Heavy Cream
- 6 oz Lump Crab Meat, drained and picked through
- 3 Green Onions, thinly sliced, divided
- 2 cloves Garlic, minced
- 1 tsp Toasted Sesame Oil
- 1 tbsp Coconut Aminos
- 1/2 tsp Ground Ginger
- 1/4 tsp White Pepper
- 1/4 tsp Salt
- 1 tsp Sesame Seeds
- Sweet chili sauce (sugar-free), for drizzling
Equipment
- blender
- muffin tin
Instructions
- Preheat your oven to 300F. Generously grease a 12-cup muffin tin with cooking spray. Bring a kettle of water to a boil for the water bath.
- In a blender, combine the eggs, cream cheese, heavy cream, toasted sesame oil, coconut aminos, ground ginger, white pepper, and salt. Blend on high for about 30 seconds until ultra-smooth and creamy.
- Pour the mixture into a large bowl. Gently fold in the lump crab meat, minced garlic, and about two-thirds of the sliced green onions, being careful not to break up the crab too much. You want nice visible pieces of crab throughout.
- Divide the mixture evenly among the 12 muffin cups. Sprinkle the tops with sesame seeds.
- Place the muffin tin inside a larger baking pan and carefully pour the boiling water into the outer pan until it reaches about halfway up the sides of the muffin tin.
- Bake for 30 to 35 minutes, until the egg bites are set with just a slight jiggle in the center.
- Let cool in the tin for 5 minutes, then gently remove. Garnish with the remaining green onions and a light drizzle of sugar-free sweet chili sauce. The creamy filling loaded with real crab makes these absolutely elegant.
Nutrition
Serving: 1servingCalories: 128kcalCarbohydrates: 1gProtein: 8gFat: 10g
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