Low Carb Wonton Sundaes Food

ZERO CARB WONTONS

Steps:

• In a medium bowl, combine the cream cheese and chives.
• One at a time, assemble the chicken wontons: place approximately 1 TBS cream cheese mixture in the center of a chicken skin (or prosciutto).
• Wrap the skin around the cream cheese mixture. The skin will shrink a lot so make sure to use a large enough chicken skin. The first time I did it the cream cheese squirted out.
• Heat 2-3 inches of oil in a large saucepan or medium skillet to just under 350 degrees. Experiment with a spare pieces of chicken skin to check if oil is ready.
• About 3 at a time, fry the wontons for about 3-5 minutes, flipping carefully midway through to make sure they brown evenly.
• Remove from heat, sprinkle with salt.
• While they cool, make the dipping sauce.
• Make the dipping sauce by combining the coconut aminos, organic broth, coconut vinegar, natural sweetener, garlic and ginger in a small saucepan on medium-high heat. Heat until natural sweetener is dissolved. Sift in the guar gum (make sure to sift or it will clump up). Remove from heat. Taste and adjust amounts as desired.
• Serve the sauce with keto cream cheese wontons!

LOW CARB WONTON SUNDAES

Steps:

• Place wonton wrappers on a work surface; spritz with butter flavored spray. Combine 1 tbsp sugar with cinnamon; srpinkle over wontons. Press into mini muffin cups coated with spray. Bake 350 for 4-5 min till light brown. Immediatley remove wonton cups to an ungreased sheet. Bake 2-3 minutes longer till bottoms are light brown. remove to rack. In a small bowl, beat cream cheese, vanilla and remaining sugar till smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.

KETO CRAB RANGOON RECIPE

Steps:

• Make the dough for the wrappers. In a food processor, pulse the almond flour and egg, until uniform.
• In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.
• Add the melted mozzarella to the food processor. Process until a uniform dough forms.
• Sprinkle the xanthan gum over the dough. Process until well incorporated.
• If the keto wonton dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.
• In a medium bowl, stir together the La Terra Fina dip, green onions and coconut aminos.
• Gently fold in the lump crab meat.
• Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin square, 1/8 inch thick and about 12.5 inches on each side.
• Use a pizza wheel or knife to cut the rectangle into a grid of squares, 5 top to bottom and 5 across, so that each square is about 2.5x2.5 inches.
• Use an extra small cookie scoop like this to scoop filling in rows onto each square, off center, leaving an empty border along the edge of the rectangle and also between pieces. Fold the corner of each square over the opposite corner and seal the edges, forming a triangle. Repeat with all the crab rangoon pieces.
• Heat oil in a large skillet over medium heat for 2-3 minutes, until shimmering.
• Working in batches, add the crab rangoon in a single layer without touching. Cover and cook for 2-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.
• In a small saucepan, combine all sauce ingredients. Bring to a simmer, then reduce heat and simmer for 2-3 minutes, until thickened.