Ash Wednesday starts today so I’ve been on the hunt for more seafood dishes for our Lent schedule. This keto soup knocked it out of the park. I didn’t mention it to the boys that it was part of my diet and the hubby if all diet food taste like this he’s sold. Anyway, it’s not only quick and easy to throw together, but it’s packed with flavor!
Keto Creamy Crab Soup
(Adapted from Low Carb Quick)
3 tbsp butter
3 tbsp almond flour
2 oz cream cheese
1 pint heavy whipping cream
16 oz half and half
15 oz crab canned (or 1 lb. fresh)
2 tsp Old Bay Seafood Seasoning
½ tsp Tony’s Creole Seasoning optional
1 tbsp chives
On medium-low heat, melt butter in a large pot. Add almond flour with cream cheese and whisk until incorporated.
Whisk in heavy whipping cream and half and half.
Add crab and remaining ingredients and cook on med-low until hot.
Serve with parmesan cheese, if desired.