keto Bacon Wrapped Cream Cheese California Roll cover

Bacon Wrapped Cream Cheese California Roll


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Sushi is a hard one being Keto.   It really only uses 2 ingredients and one of them is rice (did you know that a bowl of rice has about the same amount of carbs as a can of Coke?!).   For the traditional sushi or nigiri, you have the option of making it sashimi (without rice), so that it is keto.  However, for the fusion type rolls like California Rolls (yes, California Roll is a fusion roll and you will not find it in Japan), it is harder since the rice is inside the rolls.   One day, my father-in-law brought a pack of California Rolls over and as I was looking at it, I got inspired to ketofy it.  After thinking, I started putting some ingredients together and ended up with something surpassing my expectations.  The flavors complimented each other so well, I knew I had to share this one with everyone.  So here is a recipe that I feel really demonstrates the beauty of fusion foods.

keto Bacon Wrapped Cream Cheese California Roll pin 1

This dish is SUPER keto with ~.1g of carb/serving, so feel free to have 10-20 even 30 rolls!  This recipe is just popping with so many flavors, it really is worth a try if you are a fan of fusion foods!  It has a crunchy, crispy bite followed by an absolute explosion of creamy and savory flavors!

keto Bacon Wrapped Cream Cheese California Roll pic

For this dish, the only special ingredients you would need are Kewpie mayoSwerve and rice vinegar.  You can pick up everything up on Amazon or a local Asian supermarket.  Please note that using regular mayonnaise such as Hellman’s or Best Foods will change to taste profile of the dish.   If you cannot access rice vinegar, I would advise to just omit rather then using distilled white vinegar.  Rice vinegar is sweet where distilled white vinegar is sour, so it will greatly alter the taste.

Now, let’s get cooking!

Prepping Time 15M

Cooking Time 20M

Total Time 35M

Net Carb/Serv ~.1g

Servings 20 Rolls

Ingredients

  • 10 Thick Cut Bacon Slices (bacon must be cold/semi frozen)
  • 6oz Can Crab Meat in Water (shredded or lumps)
  • 4 tbsp Kewpie Mayo
  • 1/2 tsp Swerve
  • 1/4 tsp Rice Vinegar
  • 1/2 Avocado
  • 1/2 Persian or Japanese Cucumber
  • 2 1/2 oz Cream Cheese
  • Sprinkle of Sesame Seed (optional)
  • 20-40 Toothpicks

Directions

1) Gather all the ingredients.

2) Line oven tray with aluminum foil and spray cooking oil (we use a toaster oven, but I would assume this would work just fine in a regular oven as well).

3) Cut the cold/semi frozen bacon into 6″ slices (you should end up with 20 slices).  Roll the bacon and insert a toothpick at the conjoining ends to hold it place.  You can also place another toothpick on the other end to help hold shape during cooking.  You can also insert 2 toothpicks horizontally to form a X, which will help maintain the structure (illustrated in the 2nd set of pictures).  Place wrapped bacon on the oven tray and cook at 390F for 16-19 minutes until crispy.  Note – you can also put the bacon w/toothpicks inside a muffin baking tray to help hold the shape during cooking. The rolls don’t have to come out perfect.

4) In the meantime, cut the cucumber into 1/2″ x 1/4″ pieces and set aside.  You will need 20 pieces.

5) Peel the avocado and cut into 1/2″ x 1/4″ pieces and set aside.  You will need 20 pieces.   Here is how we cut avocado if you are interested.

6) Cut cream cheese into 1 oz slices (using the marker on the cream cheese wrapper).  Then cut into 1/8, so each 1 oz of cream cheese will yield 8 pieces and set aside.  You should end up with 20 pieces.

7) Drain canned crab meat from water VERY well by pressing meat with a spoon.  There can be no water in there or it will affect the end texture.  In a mixing bowl, add crab meat, Kewpie mayo, Swerve and rice vinegar.  Mix well until potato salad-like consistency.  Set aside.

8) Once bacon is done, remove toothpicks.  With 2 fingers, undo the bacon rolls and place 1 piece of cucumber, cream cheese, avocado, and a tsp worth of crab mix into center of bacon.  Roll back bacon to form roll and plate.

9) Sprinkle with sesame seeds.

Hope you enjoy our keto twist on California rolls!

Looking for other fusion inspired ideas?  Be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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keto Bacon Wrapped Cream Cheese California Roll pin 2

keto Bacon Wrapped Cream Cheese California Roll cover

Bacon Wrapped Cream Cheese California Roll

The BEST Asian Low-Carb/Keto recipe for Bacon Cream Cheese California Roll. Super easy to make at home and only ~0.1 Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.8 from 5 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: ketocaliforniarolls, ketosushi, lowcarbsushi, sushibacon, sushifusion
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 20 Rolls
Print Recipe

Ingredients

  • 10 Slices Thick Cut Bacon bacon must be cold/semi frozen
  • 6 oz Crab Meat in Water shredded or lumps
  • 4 tbsp Kewpie Mayo
  • 1/2 tsp Swerve or Monkfruit
  • 1/4 tsp Rice Vinegar
  • 1/2 Whole Avocado
  • 1/2 Whole Persian or Japanese Cucumber
  • 2 1/2 oz Cream Cheese
  • 1/8 tsp Sesame Seed
  • 20-40 Pieces Toothpicks

Instructions

  • Gather all the ingredients.
  • Line oven tray with aluminum foil and spray cooking oil (we use a toaster oven, but I would assume this would work just fine in a regular oven as well).
  • Cut the cold/semi frozen bacon into 6″ slices (you should end up with 20 slices). Roll the bacon and insert a toothpick at the conjoining ends to hold it place. You can also place another toothpick on the other end to help hold shape during cooking. You can also insert 2 toothpicks horizontally to form a X, which will help maintain the structure (illustrated in the 2nd set of pictures). Place wrapped bacon on the oven tray and cook at 390F for 16-19 minutes until crispy. Note - you can also put the bacon w/toothpicks inside a muffin baking tray to help hold the shape during cooking. The rolls don't have to come out perfect.
  • In the meantime, cut the cucumber into 1/2" x 1/4" pieces and set aside. You will need 20 pieces.
  • Peel the avocado and cut into 1/2" x 1/4" pieces and set aside. You will need 20 pieces. Here is how we cut avocado if you are interested.
  • Cut cream cheese into 1 tbsp slices. Then cut into 1/8, so each 1 tbsp of cream cheese will yield 8 pieces and set aside. You should end up with 20 pieces.
  • Drain canned crab meat from water VERY well by pressing meat with a spoon. There can be no water in there or it will affect the end texture. In a mixing bowl, add crab meat, Kewpie mayo, Swerve and rice vinegar. Mix well until potato salad-like consistency. Set aside.
  • Once bacon is done, remove toothpicks. With 2 fingers, undo the bacon rolls and place 1 piece of cucumber, cream cheese, avocado, and a tsp worth of crab mix into center of bacon. Roll back bacon to form roll and plate.
  • Sprinkle with sesame seeds.

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