Protein Sparing Bread Crab Rangoon
Ingredients
PROTEIN SPARING BREAD PUFFS:
- 6 large eggs separated
- 2 tablespoon allulose OR use 3 ounces softened cream cheese * see NOTE
- 1/2 teaspoon cream of tartar optional, to stabilize the egg whites
- 1/8 teaspoon Redmond Real Salt
- 1/2 cup unflavored egg white protein powder
- CRAB RANGOON FILLING
CRAB RANGOON FILLING:
- 1 8 ounce cream cheese or Kite Hill dairy free cream cheese
- 1 6 ounce canned crab drained and flaked
- 2 green onions thinly sliced
- 1 teaspoon fresh ginger finely grated
- 1/2 teaspoon tamari sauce (wheat free soy sauce)
- 1 clove garlic minced
Instructions
- Preheat oven to 375 degrees. Separate the eggs and reserve the yolks for another recipe such as my easy keto ice cream.
- In a large bowl, whip egg whites, allulose (NOTE: if using cream cheese, add later), salt and cream of tartar until VERY stiff. Then add the protein powder and stir well to combine. Gently stir in the softened cream cheese if using.
- Place round balls of dough onto a GREASED baking sheet (or a mini muffin tin works great). Bake at 375 degrees for 10 minutes. Keep oven shut, and leave the puffs in there for another 5 minutes or until cool.
- To make the filling, combine garlic, cream cheese, crab, green onions, ginger, and Tamari sauce in a bowl. Fill into protein sparing bread puffs.
- To prevent puffs from getting soggy, fill the day you plan on eating.
Nutrition
Calories: 179 | Fat: 13g | Protein: 10g | Carbohydrates: 2g | Fiber: 0g | P:E Ratio: 0.7