fbpx Skip to main content

Keto Cream Cheese Wontons

Keto Cream Cheese Wontons

Β Zero Carb Wontons


If you haven’t noticed, I do not allow advertising on my site.

I just didn’t agree with some of the products that were advertised. They were keto products, but they were unhealthy and I would never personally eat most of the products. It was hard to say no to blog advertisements; they pay thousands of dollars a month, but I just felt uncomfortable about having the products I didn’t recommend on my website.

Instead, I have created a shopping list where you can find all the healthy ingredients that are difficult to find in the grocery store (and if you do find them, they are often very expensive).

I have done a lot of detective work and found the lowest prices on for all of the products I use and love. Everything from food, pantry items, kitchen tools, supplements, and skin products are on my list.

I rarely waste time in the grocery store because I find everything online for a way better price!

All you have to do is click on the words in my recipes and it will take you right to the correct item. If you add them to your cart I get a tiny commission that helps me afford to keep practicing recipes (Recipe experimenting can costing me a fortune!…but I love helping!).

I also have GREAT HOLIDAY GIFT IDEAS on the list!

You can get my full shipping list HERE.

Happy Shopping and THANK YOU for all your support!!!

Zero Carb Wontons

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

Maria Emmerich
Servings 12


  • 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


  • 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!


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

Testimony of the Day

β€œ10 years on Keto and I’m OFF all meds for diabetes and high blood pressure.

I’m down 70 lbs by eating real food.

I suggest you look deeper into keto, deeper into what Maria Emmerich and Craig Emmerich are doing for people. They are literally thousands of amazing success stories of us.” – Elaine

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • 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. πŸ™‚

  • 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 πŸ™‚

  • 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. πŸ™‚

  • 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 500Β° 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!!! πŸ™‚

  • Belinda says:

    Oh Yay!!
    The taste on baked chicken is unbelievable!! πŸ™‚

  • 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. πŸ™

  • 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!!!!!

  • 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
    1 Chicken thigh –diced and sprinkled with McCormick’s Garlic Pepper or your choice of spice
    Β½ bell pepper -chopped and diced
    Β½ 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
    Β½ Cup fresh grated Parmesan cheese
    ΒΌ 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.


  • 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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Free Email Updates

Don't miss any of our free content or sales!

We respect your privacy. We never share your information with anyone.