In a mixing bowl, blend together 8 ounces of softened cream cheese and 8 ounces of lump crab meat until smooth. Add 2 sliced green onions, 2 minced garlic cloves, 1 teaspoon of grated ginger, salt, and pepper to taste. Stir until fully combined.

In a microwave-safe bowl, combine 1 cup of shredded mozzarella cheese and 2 ounces of cream cheese. Microwave in 30-second intervals until fully melted and combined. Mix in 1 cup of almond flour and 1 beaten egg, stirring until a smooth dough forms.

Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Cut into 3-inch squares, getting approximately 18 squares.

Take each square and place about 1 tablespoon of the crab mixture in the center. Fold to create a triangle and press the edges to seal.

Preheat the oven to 375°F (190°C). Arrange filled rangoons on a baking sheet and bake for 12-15 minutes until golden brown and crispy.

Allow the rangoons to cool for a few minutes. Optionally garnish with sesame seeds and serve hot alongside a keto-friendly sweet and sour sauce.