Keto Fried Pickles Recipe: A Crispy, Low-Carb Delight You Can’t Resist

The Crispy Obsession That Sparked a Keto Kitchen Adventure

There’s a special kind of joy that comes from taking a beloved comfort food and turning it into something that’s not only delicious, but also guilt-free. For me, that journey started the day I decided to fully commit to a keto lifestyle. A whole year of keto meant giving up a lot of my favorite things, but one dish I absolutely couldn’t let go of was fried pickles.

They weren’t just a snack. Fried pickles were the highlight of every family meal out. Whether it was a casual restaurant or a lively food festival, someone always ordered them—and we all always devoured them. That tangy crunch with just the right amount of spice and the warmth of the crispy breading was unbeatable.

So I set out on a mission: recreate fried pickles that were every bit as tasty as the ones we loved, but completely keto-friendly.

Reinventing a Classic: The Keto Way

When I first stepped into my kitchen with a jar of dill pickle chips in one hand and a dream in the other, I didn’t have high expectations. How could you recreate that perfect fried crunch without carbs? But after testing a few methods and combining just the right ingredients, magic happened.

This recipe uses blanched almond flour as the breading base. Not only is it low in carbs, but it provides the perfect golden crunch when fried. I also add garlic powder, paprika, and salt to give the coating a savory, well-balanced flavor that pairs beautifully with the sharpness of the pickles.

You can customize this batter to your taste. Want some heat? Add a teaspoon of cayenne pepper or Cajun seasoning. Want to reduce carbs even more? Try mixing 1/8 cup almond flour with 1/8 cup grated Parmesan or use crushed pork rinds instead.

And while dill pickle chips are the go-to, don’t feel limited. Bread and butter pickles, sweet pickles, or even pickle spears can be used. The world of keto pickles is wide open.

The Magic Ingredient: Avocado Oil

When it came time to fry, I chose avocado oil. It’s unrefined like extra virgin olive oil, but with a much higher smoke point. That means it handles high heat like a champ, making it ideal for deep frying.

The result? Perfectly golden, crispy-on-the-outside, tender-on-the-inside fried pickles that won’t sabotage your macros.

A Keto Staple, Anytime

Whether you need a quick snack, a party appetizer, or just something to satisfy that craving for crunch, these keto fried pickles deliver every time. They’re fast, easy, and honestly addictive.

Plus, if you’re watching calories in addition to carbs, you can make these in the air fryer. You still get the crunch but with less oil. Just set it to 375°F, cook for four minutes, shake the basket, then cook for another four minutes. Voila!

You can even store leftovers in the fridge for a few days—just pop them in the toaster oven or air fryer to bring back the crunch.

Macros That Make You Smile

I used the Carb Manager App to calculate the macros for this recipe, and they came out wonderfully low:

• 2 net carbs per serving
• 3 total carbs
• 1g fiber
• 3g fat
• 2g protein
• Only 38 calories!

Of course, be sure to plug in your exact ingredients—brands can vary slightly and change the numbers.

Ingredients You’ll Need

• 16 oz dill pickle chips (sliced)
• 1/4 cup blanched almond flour
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 egg, whisked
• Avocado oil (for frying)

Step-by-Step Instructions

Step 1: Dry the Pickles

Open your jar of dill pickle chips and drain all the liquid.

Lay the pickle chips in a single layer on a paper towel. Take more paper towels and gently blot them until they feel dry to the touch.

This step is crucial—wet pickles will make the batter slide right off.

Step 2: Prepare the Coating Bowls

In one shallow bowl, crack and whisk the egg until smooth. This will be your egg wash.

In a second bowl, mix together your almond flour, garlic powder, paprika, and salt.

Stir until everything is evenly combined. You can also add optional spices like cayenne or Cajun seasoning at this point if you want to add heat.

Step 3: Heat the Oil

Pour avocado oil into a deep skillet—enough to shallow fry the pickles.

Turn the heat to medium-high. Let it heat until a small bit of batter dropped into the oil sizzles immediately.

Don’t rush this step. If the oil isn’t hot enough, your pickles won’t crisp up properly.

Step 4: Bread the Pickles

Using tongs, take each dry pickle chip and dip it into the egg wash.

Let the excess egg drip off, then dredge the pickle in the almond flour mixture.

Coat it thoroughly, pressing the flour onto both sides.

Step 5: Fry to Golden Perfection

Place each coated pickle chip into the hot oil.

Let them fry for a couple of minutes until the underside is golden brown, then flip.

Once both sides are crispy and golden, remove the pickles and lay them on a paper towel to drain.

Step 6: Serve and Enjoy

Serve the hot fried pickles with your favorite keto dipping sauce.

Ranch dressing, spicy mayo, or keto-friendly ketchup all work beautifully.

Optional: Air Fryer Method

Place the coated pickles in a single layer in your air fryer basket.

Cook at 375°F for 4 minutes. Shake the basket or flip the pickles, then cook for another 4 minutes.

They should be golden and crispy on the outside.

Storing Leftovers

Store any leftover fried pickles in an airtight container in the refrigerator for up to three days.

To reheat, place them in a toaster oven or air fryer for a few minutes until hot and crispy.

Avoid microwaving—they’ll turn soggy.

Final Thoughts

Fried pickles hold a special place in my heart—and now, they have a permanent spot in my keto meal rotation.

They’re more than just a snack. They’re a nostalgic bite of something familiar, reinvented for a healthier lifestyle.

With this recipe, I didn’t have to give up the foods I love—I just had to find smarter ways to make them.

So if you’re like me and missing your favorite crispy treats, give these Keto Fried Pickles a try. They may just become your new go-to indulgence.

Happy frying!

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Low-Carb Fried Pickles – A Quick and Crispy Keto Snack

These low-carb fried pickles come together in just minutes and deliver the crunch you crave—without the carbs. They’re the perfect savory snack or crowd-pleasing keto-friendly appetizer.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

What You’ll Need

• 16 ounces of dill pickle chips
• ¼ cup of blanched almond flour
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• ½ teaspoon salt
• 1 large egg, beaten
• Avocado oil, for frying

How to Make Keto Fried Pickles

1. Start by draining all the liquid from your pickle jar. Lay the pickle chips on paper towels and gently blot them with another layer of paper towels until they feel dry.
2. In one shallow bowl, whisk the egg until smooth.
3. In a separate shallow bowl, combine the almond flour, garlic powder, paprika, and salt.
4. Warm avocado oil in a skillet over medium-high heat.
5. One by one, use tongs to dip each pickle chip into the egg, then coat with the seasoned almond flour mixture. Place them directly into the hot oil.
6. Fry each side for about 1–2 minutes or until golden brown.
7. Once fried, transfer the pickles onto fresh paper towels to absorb excess oil.
8. Serve immediately with your favorite keto dipping sauce.

Tip for Best Results

Ensure the pickles are thoroughly dried before coating them—this helps the batter stick and stay crispy while frying.

Nutrition Information (Per Serving)

• Serving Size: 1 (Serves 8)
• Calories: 38
• Fat: 3g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 3g
• Cholesterol: 23mg
• Sodium: 614mg
• Total Carbs: 3g
• Net Carbs: 2g
• Fiber: 1g
• Sugar: 1g
• Protein: 2g

Note: Nutritional values may vary based on the specific ingredients you use. For precise tracking, calculate macros using the brands and measurements from your kitchen.