These keto fried pickles are scrumptious! Perfectly seasoned, crisp, and less than 2g net carbs per serving!
How to Make Keto Fried Pickles
Lay the pickle slices on a paper towel and cover with another paper towel to drain away any excess juice. As you can see, these are full pickle slices with ridges. Avoid smooth pickle slices, the coating is too thin to crisp properly.
To prepare the dipping mixtures, you’ll need three shallow bowls.
In one bowl measure the almond flour, franks seasoning mix (not liquid!), and salt. In the second bowl, combine the eggs and pickle juice, beating until well incorporated. Lastly, in the third bowl, combine the keto panko, garlic powder, and cayenne pepper, mixing well.
Dip the well-drained pickle slices into the almond flour,
then into the egg mixture,
flipping to coat both sides evenly!
Then, finally into the panko mixture, again, coating both sides evenly.
Lay them on an air fryer tray until the tray is full, or all the pickles are dipped.
Air fry at 400°F for 6 minutes, rotate the trays or flip the pickles, if necessary and cook another 6 minutes.
If you’d like, dip them in a keto-friendly ranch dip/dressing or drizzle with sriracha mayo.
Keto Fried Pickles
You’ll Need:
Dill Pickle Slices (1- 16 oz jar)
1/2 c. superfine almond flour
1 tsp Franks red hot seasoning powder
1/2 tsp salt
3 eggs
2 tbsp pickle juice
2 cups porkrind panko
1 tsp garlic powder
1/2 tsp cayenne pepper
- Lay the pickle slices on a paper towel and cover with another paper towel to drain away any excess juice.
- Grab three shallow bowls. In one bowl measure the almond flour, franks seasoning, and salt.
- In the second bowl, combine the eggs and pickle juice, beating until well incorporated.
- In the third bowl, combine the keto panko, garlic powder, and cayenne pepper, mixing well.
- Dip the well-drained pickle slices into the almond flour, then into the egg mixture, then finally into the panko mixture, coating evenly on both sides.
- Lay them on an air fryer tray until the tray is full, or all the pickles are dipped.
- Air fry at 400F for 6 minutes, rotate the trays or flip the pickles, if necessary and cook another 6 minutes.
Small Batch Keto Fried Pickles- 1 dozen
You’ll Need:
12 Dill Pickle Slices
1/4 c. superfine almond flour
1/2 tsp franks red hot seasoning powder
1/4 tsp salt
2 eggs
1 Tbs pickle juice
1 cup pork rind panko
1/2 tsp garlic powder
1/4 tsp cayenne pepper, rounded
- Lay the pickle slices on a paper towel and cover with another paper towel to drain away any excess juice.
- Grab three shallow bowls. In one bowl measure the almond flour, franks seasoning, and salt.
- In the second bowl, combine the eggs and pickle juice, beating until well incorporated.
- In the third bowl, combine the keto panko, garlic powder, and cayenne pepper, mixing well.
- Dip the well-drained pickle slices into the almond flour, then into the egg mixture, then finally into the panko mixture, coating evenly on both sides.
- Lay them on an air fryer tray until the tray is full, or all the pickles are dipped.
- Air fry at 400F for 6 minutes, rotate the trays or flip the pickles, if necessary and cook another 6 minutes.
Nutrition Information per Fried Pickle
Calories 69| Total Fat 4.7g | Sodium 460mg | Potassium 50mg | Total Carbs 2.2g Fiber 0.5g, Net Carbs 1.7g
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