In a mixing bowl, combine 8 oz of softened cream cheese with 1 cup of lump crab meat, 2 chopped green onions, 2 minced garlic cloves, and 1 tsp of grated ginger. Blend until smooth and well-mixed.

In a heat-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 oz of cream cheese. Microwave for 1-2 minutes until melted and smooth. Stir in 1 ½ cups of almond flour and 1 beaten egg until a sticky dough forms.

Place the dough between two sheets of parchment paper and roll out until about 1/8 inch thick. Cut the dough into 3-inch squares.

Take a square of dough and place approximately 1 tablespoon of the crab filling in the center. Fold the corners up to create a pocket and press edges together to seal.

Preheat your oven to 375°F (190°C). Place assembled rangoons on a baking sheet and bake for 12-15 minutes until golden brown.

Allow baked rangoons to cool on the baking sheet for about 5 minutes. Serve warm with a keto-friendly dipping sauce.