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keto fried pickles recipe featured
Avatar photoNico Martinez

Crispy Keto Fried Pickles Recipe (Low-Carb & Gluten-Free)

Enjoy the bold crunch and tangy flavor of Southern-style fried pickles — now keto-friendly. These crispy, golden bites are coated in almond flour and pork rind crumbs, delivering a low-carb snack that's gluten-free and full of flavor.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 2 cups (240g) dill pickle slices, patted dry
  • 1 cup (96g) almond flour, finely ground
  • 1/2 cup (30g) pork rind crumbs
  • 2 large eggs, beaten
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 cup avocado oil or ghee for frying

Equipment

  • Mixing bowls
  • Whisk
  • Slotted spoon
  • Wire rack
  • Deep skillet or Dutch oven

Method
 

  1. keto fried pickles recipe recipeCard1
  2. Lay pickle slices on paper towels and press gently to remove excess moisture. Let them air dry for 5 minutes; optionally chill for 15 minutes to firm them up.
  3. Set up a dredging station with three shallow bowls: one with beaten eggs, one with the dry mixture (almond flour, pork rind crumbs, garlic powder, onion powder, smoked paprika, and cayenne), and one clean plate.
  4. Dip each pickle slice into the egg wash, letting excess drip off, then transfer to the dry mixture. Press gently to coat evenly, then place on a wire rack. For extra crunch, double-dip in egg and flour.
  5. Heat avocado oil or ghee in a deep skillet to 350°F (175°C). Use a thermometer to monitor temperature and maintain consistency.
  6. Fry pickles in small batches for 2–3 minutes per side until golden brown and crisp. Avoid overcrowding to maintain oil temperature.
  7. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate. Sprinkle immediately with flaky salt and serve warm with dipping sauce.

Nutrition

Calories: 145 | Carbohydrates: 4 | Protein: 5 | Fat: 13 | Fiber: 2

Notes

STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer at 375°F for 3–4 minutes to restore crispness.
MAKE AHEAD: Breaded pickles (uncooked) can be frozen on a tray, then transferred to a freezer bag. Fry directly from frozen, adding 1–2 minutes per side.
SUBSTITUTIONS: Use sunflower seed flour instead of almond flour for a nut-free version. Pork rind crumbs can be replaced with crushed keto crackers or flaxseed meal.
PRO TIPS: Chilling pickles before breading improves crisp retention. Always dry pickles thoroughly — water causes oil splatter and poor coating adhesion.
SERVING SUGGESTIONS: Serve with homemade ranch, garlic aioli, or blue cheese dressing. Pairs well with grilled chicken or as part of a low-carb charcuterie board.
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