Keto-Friendly Filipino Crab Fat Bombs with Spicy Mango Dipping Sauce

Allergens

Crustacean Shellfish (Crab), Eggs, Tree Nuts (Almond Flour and Coconut Oil)

Ingredients

• 1 cup crab meat (fresh or canned)
• 2 cups shredded cheese
• 1 cup almond flour
• 4 tbsp coconut oil
• 2 cloves garlic, minced
• 1 egg, beaten
• Salt and pepper, to taste
• 1/4 tsp ground cayenne pepper (optional) For the Spicy Mango Dipping Sauce:
• 1 ripe mango, peeled and pitted
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 1/2 tsp chili powder
• Salt, to taste

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine crab meat, shredded cheese, almond flour, minced garlic, beaten egg, salt, pepper, and cayenne pepper if using. Mix well.
3. Use your hands or a cookie scoop to shape the mixture into small fat bombs. Place them on the prepared baking sheet, spaced about 1 inch apart.
4. Bake for 15 20 minutes, or until golden brown and crispy on the outside. Remove from the oven and allow to cool slightly.
5. In a blender, combine mango flesh, coconut milk, lime juice, chili powder, and salt. Blend until smooth and well combined.
6. Transfer the sauce to a serving bowl and set aside.

Chef’s Insight

To achieve the perfect mouthfeel, ensure that the crab meat is finely chopped and well incorporated into the mixture.

Notes

Make sure to use fresh ingredients for the best flavor and texture.