Preheat your oven to 180°C (350°F) so it’s fully heated before baking. Line a baking tray with parchment paper to prevent sticking and make cleanup easier.

In a microwave-safe bowl, add the shredded mozzarella cheese and cream cheese. Microwave in short intervals of about 30 seconds, stirring in between, until both cheeses are fully melted and combined into a smooth, stretchy mixture. This step is key for creating a soft, workable keto dough.

While the cheese mixture is still warm, add the almond flour and egg. Mix everything together using a spoon or your hands until it forms a soft, slightly sticky dough. If the dough becomes too firm while mixing, you can gently warm it again for a few seconds to make it easier to handle.

In a separate bowl, prepare the filling by combining the chopped shrimp, crab meat, cream cheese, shredded cheddar cheese, minced garlic, paprika, salt, and pepper. Mix thoroughly until the filling is creamy and evenly combined. Make sure the shrimp is well-drained to avoid excess moisture.

Divide the dough into equal portions (about 8 pieces). Take one portion at a time and flatten it gently into a small circle using your hands. Lightly oil your hands if the dough feels sticky.

Place a spoonful of the seafood filling into the center of each flattened dough piece. Be careful not to overfill, as this can make sealing difficult and cause leakage during baking.

Carefully bring the edges of the dough up and over the filling, pinching them together to fully seal the ball. Roll it gently in your hands to smooth out the surface and ensure there are no openings.

Place each sealed dough ball onto the prepared baking tray, leaving some space between them so they can cook evenly and develop a golden crust.

Transfer the tray to the oven and bake for 15–18 minutes, or until the bombs are golden brown on the outside. Keep an eye on them toward the end to avoid over-browning.

While the bombs are baking, melt the butter and mix it with garlic powder. As soon as the bombs come out of the oven, brush this garlic butter generously over the hot surface so it absorbs well and enhances the flavor.

Let the bombs rest for about 2–3 minutes before serving. This allows the filling to settle slightly and prevents burning your mouth while still keeping them warm and cheesy inside.