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Keto Fried Pickles Recipe


Atkins Keto Fried Pickles
29.4g
Glucides nets Atkins™
Prep Time:20 Minutes
Style:American
Cook Time:20 Minutes
Phase:Phase 2
Difficulty:Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

52.1g

Protein

58g

Fat

4.7g

Fiber

862.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/4tspGarlic Powder
  • 1 1/4cupdeep fried pork rinds FNDDS
  • 2 1/2tspcajun creole blend seasoning Spice Hunter
  • 2 1/2TbsAlmond Flour, Blanched
  • 2 1/4Tbspavocado oil USDA
  • 5TbsParmesan cheese, grated (1 cup= 100g)
  • 2cupdill pickles, sliced USDA
  • 1eachEgg (1 large fresh, whole, raw egg = 50g)

DIRECTIONS

  1. Heat an air fryer to 390°F. Drain the pickle chips and pat them dry between two clean kitchen towels (or paper towels).
  2. In a small flat bottom bowl, use a fork to whisk the egg.
  3. Crush the pork rinds into fine crumbs. In another small flat bottom bowl combine the pork rinds, parmesan cheese, almond flour, Cajun spice blend and garlic powder until evenly combined. Dip each pickle slice into the egg wash, coating both sides. Then pat both sides of each pickle slice in the parmesan cheese coating, and place in a single layer on a baking sheet. Repeat for all the pickle chips.
  4. Spray a light coating of avocado oil on both sides of the coated pickle chips, arrange in a single layer in the air fryer, and cook for 3-4 minutes, until browned. Repeat until all pickles are fried. Serve warm. One serving is 9 fried pickle chips.

Cooking Tip

Serving Suggestion: These crispy chips are delicious when dipped in our homemade Keto Ranch Dressing. No air fryer? No problem! Instead of cooking in batches in the air fryer, fry the coated pickles in a layer of oil in a frying pan until browned, then drain on a paper towel lined plate.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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