This Keto Fried Pickles Recipe is so easy – and you will never miss the carbs! Crispy fried pickles are the ultimate keto appetizer or on the go snack!

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Fried pickles has been my family's go-to appetizer at just about every restaurant we have ever been to. It is the one snack we can all agree on.

When I decided to do one year of keto, I knew I had to get to work recreating all of the “normal” foods to keep me on track. Keto Fried Pickles was one I knew the family would love.

The key to a good fried pickle is getting the batter to stick and keeping it crunchy while keeping the pickle inside soft.

Almond flour makes the perfect batter – and my favorite Oh Nuts Blanched Almond Flour is perfect to keep low carb fried pickles crunchy.

I used avocado oil to make these keto deep fried pickles and they turned out perfectly. Avocado oil is a keto-friendly oil that is is unrefined like extra virgin olive oil, but with a higher smoking point, so it can be used to cook at higher heat.

It only takes a few minutes to perfectly fry these keto pickle chips in avocado oil.

Keto Pickle Chips can be saved in the refrigerator for a few days, however, you will want to crisp them back up in the toaster or a few minutes in the air fryer.

MACROS

I plugged this recipe into my favorite Keto Calculator App – Carb Manager – and it came up with the following macros:

Each serving of Keto Fried Pickles has 2 net carbs, 3 total carbs, 1 g fiber, 3 g fat, 2 g protein, and 38 calories!

Note: With any Keto Recipe you want to make sure you scan and calculate your specific ingredients as exact macros many vary depending on brands!

Keto Fried Pickles

Ingredients:

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

Instructions:

Drain all juice from pickle jar and place pickle chips on paper towels. Blot with additional paper towels until pickles are dry to the touch.

In a shallow bowl whisk egg well.

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

In a skillet, heat oil to medium high heat.

Using tongs, dredge dry pickle chips through egg and coat with almond flour mixture and place into hot oil. Let fry 1-2 minutes and then flip over.

Once both sides are browned, remove fried pickles and place on dry paper towels.

Serve hot with your favorite Keto Dipping Sauce.