Zero Carb Wontons

By November 29, 2014Uncategorized

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Zero Carb Wontons

A great message to wake up to!

“Hi Maria. I want to take the time and let you know that I am thankful for you and all you do. Last Sunday I had a picture taken with my husband. I really noticed my face. So I looked up some pictures from about a year ago. I started reading Keto adapted late March and started living the Maria way of life right away. I did have a few slips but all in all its a way of life for me.

May you and your Family have a wonderful Thanksgiving,
Barb”

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Zero Carb Wontons

I know this recipe may sound a bit crazy, but it is seriously good!

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 Frying!

Zero Carb Wontons
 
Author:
Serves: 10
Ingredients
  • 8 oz Cream Cheese
  • 2 TBS chives, chopped
  • 24 pieces chicken skin (about 3.5 inches in diameter)
  • Coconut Oil, For Frying
  • Celtic Sea Salt for seasoning
  • Dipping Sauce:
  • ½ cup coconut aminos/organic Tamari sauce (aged soy sauce)
  • ¼ cup organic chicken bone broth (homemade is naturally thick which works great for this recipe)
  • 2 TBS coconut vinegar or rice wine vinegar
  • ¼ cup Swerve confectioners
  • 1½ tsp minced garlic
  • 1½ tsp minced ginger
  • ⅛ tsp guar gum/xathan gum (natural thickeners: click HERE to read more)
Instructions
  1. In a medium bowl, combine the cream cheese and chives.
  2. One at a time, assemble the chicken wontons: place approximately 1 TBS cream cheese mixture in the center of a chicken skin.
  3. 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.
  4. 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.
  5. About 3 at a time, fry the chicken wontons for about 3-5 minutes, flipping carefully midway through to make sure they brown evenly.
  6. Remove from heat, sprinkle with salt and while they cool, make the dipping sauce.
  7. 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.
  8. Serve with chicken wontons!
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Wontons = 290 calories, 19g fat, 5g protein, 25g carbs, 2g fiber
"Healthified" Wontons = 290 calories, 27g fat, 11g protein, 1g carb, 0g fiber

84% fat, 15% protein, 1% carbs
Thanks Amanda for the inspiration for this recipe! 🙂

Zero Carb Wontons

37 Comments

  • This is a crazy idea that just might work!

  • Kerry says:

    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!!

  • Maureen says:

    Where did you get the chicken skins? How many chickens didi it take ? Lol

  • Chris says:

    brilliant. Kid is going to love this.

  • Michelle says:

    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!

    • Maria Emmerich says:

      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. 🙂

  • suzanne says:

    does one need to use a toothpik or something to hold the chicken skin together?

  • Susan says:

    Do you toothpick them to hold them together?

  • Cathy says:

    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?

  • Whitney Swanner says:

    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 🙂

  • momof8 says:

    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.

    • Maria Emmerich says:

      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. 🙂

  • Belinda says:

    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!!! 🙂

  • Belinda says:

    Oh Yay!!
    The taste on baked chicken is unbelievable!! 🙂

  • Amanda Reed says:

    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. 🙁

  • Shelli says:

    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!!!!!

    • Maria Emmerich says:

      Some cream cheese will come out, but if you wrap well (especially at the ends) most should stay in. 😉

  • Amber says:

    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

  • Mary says:

    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!

  • Evelyn says:

    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/

  • Natasha Rucker says:

    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.

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