Keto Cream Cheese Wontons
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I know my recipe for Keto Cream Cheese Wontons may sound a bit crazy, but it is seriously DELICIOUS!
I have made my Keto Cream Cheese Wontons 2 different ways. One way with chicken skin and one with prosciutto. I prefer the chicken skin! It makes the wonton wrapper crispy yet chewy! Just like a real cream cheese wonton!
You may be wondering where to get all the chicken skin, but if you call your local butcher, just ask for a bag of chicken skin. A huge bag cost only $8 in my area.
Happy Eating my keto friends!
Zero Carb Wontons
Ingredients
- 8 oz Cream Cheese
- 2 TBS chives chopped
- 24 pieces chicken skin about 3.5 inches in diameter OR Prosciutto
- Avocado Oil or Coconut Oil For Frying
- Redmond Real Salt if using chicken skin
- Dipping Sauce:
- 1/2 cup coconut aminos or 2 tablespoons organic Tamari sauce (aged soy sauce)
- 1/4 cup chicken bone broth homemade is naturally thick which works great for this recipe
- 2 TBS coconut vinegar or rice wine vinegar
- 1/4 cup Natural Sweetener
- 1 1/2 tsp minced garlic
- 1 1/2 tsp minced ginger
- 1/8 tsp guar gum/xathan gum natural thickeners: click HERE to read more
Instructions
- 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!
Notes
Traditional Wontons = 290 calories, 19g fat, 5g protein, 25g carbs, 2g fiber
"Healthified" Wontons = 290 calories, 22g fat, 11g protein, 0.5g carb, 0g fiber 84% fat, 15% protein, 1% carbs
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This is a crazy idea that just might work!
Does it have to be ‘free range or pastured’ chicken skin? We won’t have that here …. I wold love to try these for sure!!
That is ideal but it will still work if it isn’t. 🙂
Aren’t you concerned about the toxins stored in the skin of battery raised chickens? I’m surrounded by Tyson chicken houses where I live and they’re beyond nasty.
Yes I am. That is why I recommend free range organic. 😉
Where did you get the chicken skins? How many chickens didi it take ? Lol
I get them from our local butcher. One skin per wonton. 🙂
brilliant. Kid is going to love this.
Thanks!
I love crab wontons.. I’m going to see if my butcher has some skins.. I’ve been distant from this way of eating since May! I’m up 15lbs and feel miserable, I read everything you post all the stories and motivation and even my tummy problems I still can’t manage to stay on track. I pray every day to loose the weight and feel better but I struggle. Maria keep posting even though I am not there yet I read you ever day and it keeps it in my mind! Thank you for all you do. Hopefully I will get there I need too!
You can do this and you are worth it! Just tell yourself to do it for 2 weeks. Then another 2 weeks. Then it becomes a habit. 🙂
does one need to use a toothpik or something to hold the chicken skin together?
I used a little string to hold it together. 🙂
Do you toothpick them to hold them together?
I used string. 🙂
Michelle this is a process. So stay strong, be kind to yourself and keep reading Maria’s info. I suggest you buy her book Keto Adapted. It’s awesome! Maria did you have to request the skins from your butcher?
Yes, I requested them. 🙂
My intestines can not handle swerve. Can I still get results with your Keto program with JLS? If so, can I simply substitute everywhere swerve is called for? Also, would the program be healthy for a 6 and 9 yr old? If So, would it still be ok if they only did the Keto progeam 50% of the time? Thank u for all your posts 🙂
JLS is pretty high in carbs (all fiber, but I find too much fiber kicks clients out of ketosis). I would do stevia or monk fruit (lo han). 🙂
http://astore.amazon.com/marisnutran05-20?_encoding=UTF8&node=13
how does coffee with butter and/or mct oil fit into the advanced keto plan? i use decaf. does mct oil break the fast? how about with butter? i love having this and i do not feel hungry for hours.
Well, in general I prefer to chew my calories. It registers leptin better. Also, I like to keep clients dairy free for the first month or two. 🙂
Hi Maria,
I’m a huge fan of coconut oil. In fact, that’s the oil i do all my cooking with. However, I’ve been resding a lot recently about Avocado oil. I pick up a bottle at a local food warehouse recently. The bottle says thst its ” Cold-pressed and Naturally Refined”. As you probably already know, it states that you can heat up to 500° so I used it to bake chicken instead of my usual organic coconut oil.
What are your thoughts on cooking/baking/frying with this avocado oil?
By the way, I’ve tried your fried chicken skins with coconut oil and boy is it YUM!!! 🙂
Yes, it is a good option. I have a list of good oils on this post. 😉
http://mariamindbodyhealth.com/omega-3-supplement-oxidation/
Oh Yay!!
The taste on baked chicken is unbelievable!! 🙂
So, every couple of days, I come back and look at this recipe and I’m a little torn. I’m so happy you tried it and posted it, and I can’t wait to try it, but I’m a little disappointed you didn’t mention you got the idea from a reader. 🙁
I’m sorry. I know someone mentioned using skins for crab rangoon or something but couldn’t remember who it was. I will add your inspiration above. Sorry about that.
Thank you, Maria!!!!! 😀
Of course. Sorry I couldn’t remember it was you. 🙂
I tried these but they didn’t work out. Despite using big pieces of chicken skin and overlapping the skin and tying them up with twine (I mean I really tied them up) the cream cheese still leaked out and created a mess. On the other hand, I also made the vanilla bean cheesecake and YUMMMM!!!!!
Some cream cheese will come out, but if you wrap well (especially at the ends) most should stay in. 😉
So I work at a meat market and when I asked the owner about the skins he just laughed at me saying, no,and what the heck are you going to do with them anyways lol. Idk who else to ask but it sure sounds really tastey
They should be able to get them if they order them. 🙂
I just got a huge bag of chicken skins for free from the local butcher. One solution to cream cheese squirting out is to use paneer cheese. I made the cheese from local cows milk the other night. It’s very bland cheese like farmers cheese or cream cheese but pressed so that it becomes firm. The paneer was wonderful with the chicken skins! Thank you Maria. What a treat for a keto dinner!
Awesome! Thanks!
Hi I found your recipe for the no Carb Won tons searching for Low Carb Won Tons I tried using the chicken skins last night. I didn’t have cream cheese to make the stuffing so I mixes up some veggies to make a Pizza stuffed Won Ton I was so anxious to try the recipe and had a package of 10 chicken thighs. I also used my Nuwave oven to bake them instead of frying them, I am thinking an air fryer would also work, I will try frying next time to see how that works also. I do love my NuWave so I just used it instead of frying. Thank you so much for posting this recipe it is a life changer for me. I will try the cream cheese mix as soon as I can get to the market and also many other recipes I have in mind. Here is the one I came up with. I posted it in a Low Carb Group I am in and included your link to your recipe hope that is ok
Chicken, Pepperoni, Mushroom Pizza Won-ton
Ingredients:
1 Chicken thigh –diced and sprinkled with McCormick’s Garlic Pepper or your choice of spice
½ bell pepper -chopped and diced
½ onion -chopped and diced
5 slices deli sliced Pepperoni –diced
5 Mushrooms-your choice sliced and diced
1 teaspoon crushed garlic from jar or one clove or to taste
½ Cup fresh grated Parmesan cheese
¼ cup or less Marinara sauce Low Carb
Directions: Fry cubed chicken thigh sprinkled with Garlic pepper or your favorite spice in Bacon grease or Olive oil enough to coat the skillet. When Chicken is pretty much done add everything but Marinara sauce and keep saluting until everything is tender and all liquid is gone, then add marinara sauce and stir and take off heat to cool enough to handle.
Place about a tablespoon of mixture or as much as you think your skin will hold without leaking, then top with parmesan if you want. Use a good sharp round tooth pick to close like a pin, I used 3 per wrap worked for me, one on each end and one in the middle. It was slippery but I finally got the hang of it.
I used my NuWave Oven and baked 8-12 minutes until first side was crispy then turned over and topped with parmesan and baked another 7 minutes till second side was crispy.
This amount filled 10 chicken thigh skins. I purchased my chicken thighs at Aldi a couple weeks ago with bone and skin for .69 a pound and next week Aldi will have them on sale again for that price in my area there are 10 in a package around 5 pounds.
You can also make a dipping sauce and you can also change the stuffing to your own taste this is the ingredients I happen to have in the fridge today.
Not sure how calculate carbs per wrap sorry.
Here is the blog where I saw the recipe idea of using the chicken skin.
http://mariamindbodyhealth.com/zero-carb-wontons/
Awesome! Thanks for sharing! 🙂
Since these are more like crab rangoons… do you happen to have a recipe for wonton soup? I was thinking of making lil meatballs out of what would have filled the wonton wrappers and then putting them into the broth. Id be curious to see your take on it, wonton soup is one of my big comfort foods.