These Keto Chicken Wonton Cups are a creative, bite-sized treat perfect for appetizers, snacks, or light meals. With crispy low-carb wrappers and a savory chicken filling, they’re the ultimate crowd-pleaser while staying keto-friendly!
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Why You’ll Love These Keto Chicken Wonton Cups
- Low-Carb Alternative: Enjoy the crunch and flavor of wonton cups without the carbs.
- Versatile Filling: Customize the chicken filling with your favorite spices or add-ins.
- Quick and Easy: Ready in under 30 minutes for an effortless dish.
My Personal Take
When I first tried this recipe, I was blown away by how perfectly the low-carb wrappers crisped up. The filling is hearty and flavorful, making these cups the perfect balance of crunch and savory goodness. Whether for a party or a quick snack, these cups always steal the show at my table.
Ingredients & Substitutions
- Low-Carb Tortillas – These serve as the wonton wrappers. Almond flour tortillas or cheese wraps work great.
- Cooked Chicken – Shredded rotisserie chicken is a time-saving option. Leftover grilled chicken works too.
- Cream Cheese – Adds creaminess to the filling. Greek yogurt can be a substitute.
- Shredded Cheese – Cheddar, mozzarella, or a Mexican blend are excellent choices.
- Green Onions – For freshness and a pop of color.
- Soy Sauce or Coconut Aminos – Enhances the savory flavor while keeping it keto-friendly.
- Garlic Powder – Adds depth to the flavor.
- Salt and Pepper – Adjust to taste.
How to Make Keto Chicken Wonton Cups
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Cut Wrappers: Use a round cutter to cut low-carb tortillas into small circles that fit into muffin tin cups.
- Bake Wrappers: Press the tortilla circles into the muffin tin cups and bake for 5-7 minutes, or until lightly crisped.
- Prepare Filling: In a bowl, mix shredded chicken, cream cheese, shredded cheese, soy sauce, green onions, garlic powder, salt, and pepper until well combined.
- Fill Cups: Spoon the chicken mixture into the pre-baked cups, filling each generously.
- Bake Again: Return to the oven and bake for an additional 8-10 minutes, or until the filling is bubbly and the edges are golden brown.
- Garnish and Serve: Top with extra green onions or a sprinkle of cheese, if desired. Serve warm and enjoy!
Pro Tips for Perfect Keto Chicken Wonton Cups
- Crispier Wrappers: Bake the wrappers a little longer in the first step if you prefer extra crunch.
- Make Ahead: Prepare the filling in advance and assemble just before baking.
- Flavor Boost: Add a pinch of chili flakes for a spicy kick.
Storing and Reheating
- Store: Place leftover wonton cups in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a 350°F (175°C) oven for 5-7 minutes to retain crispness. Avoid microwaving as it may make the wrappers soggy.
Common Questions and Helpful Answers
- Can I use another protein? Yes, ground beef, pork, or turkey are great alternatives to chicken.
- Are these gluten-free? Use certified gluten-free low-carb tortillas or wraps to make this recipe gluten-free.
- What dipping sauces go well? Try sugar-free sweet chili sauce, ranch dressing, or garlic aioli for dipping.
Tools You’ll Need
- Muffin Tin – To shape the wonton cups.
- Round Cutter – For cutting the tortilla wrappers.
- Mixing Bowl – To combine the filling ingredients.
Nutrition Information (per serving)
- Total Servings: ~12 cups
- Calories: ~85
- Fat: 6g
- Protein: 7g
- Net Carbs: 2g
Keto Chicken Wonton Cups Recipe
Keto Chicken Wonton Cups are crispy, low-carb appetizers made with almond flour tortillas, savory chicken filling, and melted cheese. Quick to prepare and customizable, they’re perfect for snacks, parties, or light meals!
Equipment
- Muffin Tin
- Round Cutter
- Mixing bowl
Ingredients
- 4 low-carb tortillas
- 1 cup shredded cooked chicken
- 2 oz cream cheese softened
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 tbsp soy sauce or coconut aminos
- 2 green onions finely chopped
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Cut low-carb tortillas into small circles and press them into the muffin tin cups. Bake for 5-7 minutes until slightly crisp.
- In a mixing bowl, combine shredded chicken, cream cheese, shredded cheese, soy sauce, green onions, garlic powder, salt, and pepper.
- Fill each pre-baked cup with the chicken mixture.
- Bake for 8-10 minutes, or until the filling is bubbly and golden.
- Garnish with extra green onions if desired and serve warm.
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