I know my recipe for Keto Cream Cheese Wontons may sound a bit crazy, but it is seriously DELICIOUS!

Happy Eating my keto friends!

• 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:
• ½ cup coconut aminos (or 2 tablespoons organic Tamari sauce (aged soy sauce))
• ¼ cup 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

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 (or prosciutto).
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 wontons for about 3-5 minutes, flipping carefully midway through to make sure they brown evenly.
6. Remove from heat, sprinkle with salt.
7. While they cool, make the dipping sauce.
8. 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.
9. Serve the sauce with keto cream cheese wontons!