Keto Fried Pickles
Level up your appetizer game with my speedy keto fried pickle recipe! They’re crisp, golden brown, and juicy. Deep fried and air fryer methods included. 2 grams of net carbs.
Servings 4 servings
Calories 183kcal
Ingredients
- 9 large pickles sliced lengthways
- 3/4 + 1 tablespoon almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup parmesan cheese
- 2 large eggs
- 2 tablespoons sour cream
Instructions
- Slice your dill pickles lengthways and set aside.
- In a small bowl, add your almond flour, salt, pepper, and parmesan cheese and mix until combined. In a separate bowl, whisk together the eggs and sour cream.
- Dip the dill pickles in the wet mixture, followed by the dry mixture. Repeat the process until all the pickles are battered.
- Add some oil to a non-stick pan. Once hot, add the battered pickles to it and fry for 3-4 minutes, flipping halfway through, until golden brown.
- Serve the fried pickles immediately with your favorite condiments.
Notes
TO STORE: Store leftover fried pickles in an airtight container in the refrigerator for up to 3 days.
TO FREEZE: Let the pickles cool completely, then place them in a freezer-safe container and freeze for up to 2 months.
TO REHEAT: Reheat the fried pickles in an air fryer or oven until warm.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 5g | Protein: 14g | Fat: 11g | Sodium: 3389mg | Potassium: 347mg | Fiber: 3g | Vitamin A: 924IU | Vitamin C: 2mg | Calcium: 445mg | Iron: 2mg | NET CARBS: 2g