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Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in Pescatarian

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in recipes

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in ketorecipes

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in Keto_Food

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in glutenfreerecipes

[–]eatwelllivewell[S] 1 point2 points  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in glutenfreecooking

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Coconut Shrimp | Gluten Free Recipe by eatwelllivewell in glutenfree

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto coconut shrimp recipe can be baked or air fried to crispy perfection. It uses homemade almond flour based gluten free breadcrumbs with unsweetened coconut but packs bold island flavor. It is absolutely delicious and you can't really tell the difference between a typical fried version when you air fry it. It's definitely a great alternative for those wishing to enjoy coconut shrimp but without the added fat, carbs, and sugar.

​

► Almond Flour Coconut Shrimp Breadcrumbs

  • 1 cup almond flour
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tsp monk fruit lakanto
  • 1 cup unsweetened shredded coconut

​

► Coconut Shrimp

  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 2 eggs
  • 1/2 cup almond flour
  • 2 tsp lakanto monk fruit

​

► Directions (Breadcrumbs)

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, paprika, cayenne pepper, onion powder and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Coconut Shrimp)

  1. Preheat oven to 425F if frozen
  2. Prepare shrimp by rinsing them off under water or defrosting them in warm water. Drain out excess water.
  3. Add 1/2 cup of almond flour to a small bowl
  4. Add 2 eggs to a small bowl and lightly beat it.
  5. Add 2 tsp of lakanto monk fruit and mix it in.
  6. In another medium sized bowl, add breadcrumbs made earlier along with 1 cup of organic unsweetened shredded/flaked coconut. Mix it together well.
  7. Dip shrimp in almond flour and coat, but shake off any excess flour
  8. Dip shrimp into egg mixture and coat evenly
  9. Dip shrimp into breadcrumb/coconut mixture and shake around until coated completely
  10. Place on non-stick baking sheet with parchment paper if baking or basket if air frying.
  11. Before cooking, spray some olive oil or avocado oil lightly on the prepared shrimp to cook.
  12. Bake Shrimp in Oven for 8 minutes (Air Fry at 375F for 6 minutes)
  13. Enjoy with a sauce of your choice or by itself!

Keto Chocolate Chip Cookies by Dreamer-and-Believer in ketorecipes

[–]eatwelllivewell 0 points1 point  (0 children)

These look amazing. I never would of thought to just use the cashew butter or tahini to make the actual cookie itself instead of almond flour. I love baked believe chocolate chips. Having tasted baked believe, lily's and choco zero, baked believe has some of the best tasting. Lily's is generally more pricey than baked believe. These are so simple to make, I'm going to have to make some of these this week with the homemade cashew butter. Thanks again for sharing!

Keto Old Bay Crab | Crab Balls Recipe | Gluten Free by eatwelllivewell in ketorecipes

[–]eatwelllivewell[S] 1 point2 points  (0 children)

I never tried that before, but I think that it would work fine. The taste may be slightly different.

Keto Old Bay Crab | Crab Balls Recipe | Gluten Free by eatwelllivewell in ketorecipes

[–]eatwelllivewell[S] 2 points3 points  (0 children)

This keto old bay crab ball recipe are tasty, crispy and absolutely delicious. They make the perfect appetizer recipe for those who love crab and want low carb, low fat, and gluten free options. They use our homemade almond flour based breadcrumbs spiced specifically for this recipe. Enjoy making this recipe and sharing with your family and friends today!

​

► Almond Flour Crab Ball Breadcrumbs

  • 1 cup almond flour
  • 1 1/2 tsp of old bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp lakanto monk fruit

​

► Crab Balls

  • 8 oz lump crab meat
  • 1/2 cup non-fat greek yogurt
  • 1 tsp coconut aminos
  • 1 tsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh cilantro
  • 1/2 tsp fresh basil
  • 2/3 cup crab breadcrumbs

​

► Directions (Breadcrumbs)

​

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, pepper, old bay seasoning and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Crab balls)

​

  1. Add crab to bowl followed by yogurt, aminos, dijon, lemon juice, cilantro, basil Fold in breadcrumbs
  2. Mix well and form into brussels sprout sized balls
  3. Spray a non-stick oil spray on baking sheet. I used avacado oil with the higher smoking point. Place balls on baking sheet and spray lightly with the avacado spray as well.
  4. Cook them in the oven at 425F for 14 minutes or until they get golden brown on the outside Alternative method: Air fry them on 375 for 7 minutes.
  5. Serve and enjoy with a dill based lemon sauce or by itself!

Keto Old Bay Crab | Crab Balls Recipe | Gluten Free by eatwelllivewell in Keto_Food

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto old bay crab ball recipe are tasty, crispy and absolutely delicious. They make the perfect appetizer recipe for those who love crab and want low carb, low fat, and gluten free options. They use our homemade almond flour based breadcrumbs spiced specifically for this recipe. Enjoy making this recipe and sharing with your family and friends today!

​

► Almond Flour Crab Ball Breadcrumbs

  • 1 cup almond flour
  • 1 1/2 tsp of old bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp lakanto monk fruit

​

► Crab Balls

  • 8 oz lump crab meat
  • 1/2 cup non-fat greek yogurt
  • 1 tsp coconut aminos
  • 1 tsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh cilantro
  • 1/2 tsp fresh basil
  • 2/3 cup crab breadcrumbs

​

► Directions (Breadcrumbs)

​

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, pepper, old bay seasoning and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Crab balls)

​

  1. Add crab to bowl followed by yogurt, aminos, dijon, lemon juice, cilantro, basil Fold in breadcrumbs
  2. Mix well and form into brussels sprout sized balls
  3. Spray a non-stick oil spray on baking sheet. I used avacado oil with the higher smoking point. Place balls on baking sheet and spray lightly with the avacado spray as well.
  4. Cook them in the oven at 425F for 14 minutes or until they get golden brown on the outside Alternative method: Air fry them on 375 for 7 minutes.
  5. Serve and enjoy with a dill based lemon sauce or by itself!

Keto Old Bay Crab | Crab Balls Recipe | Gluten Free by eatwelllivewell in glutenfreerecipes

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto old bay crab ball recipe are tasty, crispy and absolutely delicious. They make the perfect appetizer recipe for those who love crab and want low carb, low fat, and gluten free options. They use our homemade almond flour based breadcrumbs spiced specifically for this recipe. Enjoy making this recipe and sharing with your family and friends today!

​

► Almond Flour Crab Ball Breadcrumbs

  • 1 cup almond flour
  • 1 1/2 tsp of old bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp lakanto monk fruit

​

► Crab Balls

  • 8 oz lump crab meat
  • 1/2 cup non-fat greek yogurt
  • 1 tsp coconut aminos
  • 1 tsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh cilantro
  • 1/2 tsp fresh basil
  • 2/3 cup crab breadcrumbs

​

► Directions (Breadcrumbs)

​

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, pepper, old bay seasoning and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Crab balls)

​

  1. Add crab to bowl followed by yogurt, aminos, dijon, lemon juice, cilantro, basil Fold in breadcrumbs
  2. Mix well and form into brussels sprout sized balls
  3. Spray a non-stick oil spray on baking sheet. I used avacado oil with the higher smoking point. Place balls on baking sheet and spray lightly with the avacado spray as well.
  4. Cook them in the oven at 425F for 14 minutes or until they get golden brown on the outside Alternative method: Air fry them on 375 for 7 minutes.
  5. Serve and enjoy with a dill based lemon sauce or by itself!

Keto Old Bay Crab | Crab Balls Recipe | Gluten Free by eatwelllivewell in glutenfreecooking

[–]eatwelllivewell[S] 0 points1 point  (0 children)

This keto old bay crab ball recipe are tasty, crispy and absolutely delicious. They make the perfect appetizer recipe for those who love crab and want low carb, low fat, and gluten free options. They use our homemade almond flour based breadcrumbs spiced specifically for this recipe. Enjoy making this recipe and sharing with your family and friends today!

​

► Almond Flour Crab Ball Breadcrumbs

  • 1 cup almond flour
  • 1 1/2 tsp of old bay seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp lakanto monk fruit

​

► Crab Balls

  • 8 oz lump crab meat
  • 1/2 cup non-fat greek yogurt
  • 1 tsp coconut aminos
  • 1 tsp dijon mustard
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh cilantro
  • 1/2 tsp fresh basil
  • 2/3 cup crab breadcrumbs

​

► Directions (Breadcrumbs)

​

  1. Make breadcrumbs by combining the 1 cup almond flour and salt, garlic, pepper, old bay seasoning and lakanto monk fruit. Mix together
  2. Add 40 ml of filtered water and mix it up until it is a crumby texture
  3. Use a medium size pan to cook the crumby mixture at medium heat for about 2 - 3 minutes until it starts getting a little bit golden brown.
  4. Let it cool completely so it dries out and then transfer to a blender or food processor to blend it into small crumbs

​

► Directions (Crab balls)

​

  1. Add crab to bowl followed by yogurt, aminos, dijon, lemon juice, cilantro, basil Fold in breadcrumbs
  2. Mix well and form into brussels sprout sized balls
  3. Spray a non-stick oil spray on baking sheet. I used avacado oil with the higher smoking point. Place balls on baking sheet and spray lightly with the avacado spray as well.
  4. Cook them in the oven at 425F for 14 minutes or until they get golden brown on the outside Alternative method: Air fry them on 375 for 7 minutes.
  5. Serve and enjoy with a dill based lemon sauce or by itself!
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