Keto Crab Rangoons

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine softened cream cheese, lump crab meat, chopped green onions, minced garlic, grated ginger, salt, and pepper. Mix until well combined then set aside.
Add shredded mozzarella cheese, almond flour, and cream cheese to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and well combined. About 1 minute 30 seconds to 2 minutes total.
Add the egg to the melted cheese mixture. Knead the egg into the cheese mixture with a silicone spatula until a dough forms. Be careful it is hot.
Place the dough between two sheets of parchment paper and roll it out into a thin rectangle.
Cut the rolled-out dough into 18 squares, each about 3 inches by 3 inches.
Place about 1 Tbsp. of the crab mixture in the center of each wonton wrapper.
Fold the corners of the wrapper up to form a pyramid. Press the edges to seal, ensuring there are no air pockets.
Place the filled wontons on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the rangoons are golden brown and crispy.
Once the crab rangoons are done baking, remove them from the oven and let them cool slightly.
Garnish the rangoons with sesame seeds and sliced green onions. Serve hot with sugar-free sweet and sour sauce for dipping!