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Are you a fan of Jalapeño Poppers? If so you’re going to LOVE these keto-friendly Pickle Poppers! I love the tanginess of the pickles, it’s a nice change from spicy jalapeños making it great for kids as well as adults that don’t care for spicy food. These are sure to be a hit at your next gathering, Fourth of July celebrations and garden barbecues!
Hands-on Overall
Serving size 2 poppers
Nutritional values (per 2 poppers)
Net carbs1.5 grams
Protein8.5 grams
Fat16.3 grams
Calories181 kcal
Calories from carbs 3%, protein 18%, fat 79%
Total carbs2 gramsFiber0.5 gramsSugars0.9 gramsSaturated fat7.7 gramsSodium803 mg(35% RDA)Magnesium11 mg(3% RDA)Potassium102 mg(5% EMR)
Ingredients (makes 8 servings)
- 8 whole medium sized pickles (400 g/ 14 oz before removing insides, 280 g/ 9.9 oz after)
- 4 oz full-fat cream cheese (115 g )
- 1 cuo shredded cheddar cheese (113 g/ 4 oz)
- 1 tsp garlic powder
- 8 large slices uncured bacon slices (240 g/ 8.5 oz)
- Optional: Serve with Paleo Caesar dressing or Paleo Ranch Dressing (or you can make your own Keto Ranch Dressing)
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Slice the pickles in half lengthwise and scoop out the middles using a melon baller.
- In a small bowl mix together the cream cheese, cheddar cheese, and garlic powder. Divide the cheese between each pickle pressing into the centers.
- Cut the bacon slices in half and wrap each pickle in a piece of bacon, place in a shallow baking dish ...
... and bake 20-25 minutes until the bacon is crispy.
- Serve immediately.
Ingredients
- 8 whole medium sized pickles (400 g/ 14 oz before removing insides, 280 g/ 9.9 oz after)
- 4 oz full-fat cream cheese (115 g )
- 1 cuo shredded cheddar cheese (113 g/ 4 oz)
- 1 tsp garlic powder
- 8 large slices uncured bacon slices (240 g/ 8.5 oz)
- Optional: Serve with Paleo Caesar dressing or Paleo Ranch Dressing (or you can make your own Keto Ranch Dressing)
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted). Slice the pickles in half lengthwise and scoop out the middles using a melon baller.
- In a small bowl mix together the cream cheese, cheddar cheese, and garlic powder. Divide the cheese between each pickle pressing into the centers.
- Cut the bacon slices in half and wrap each pickle in a piece of bacon, place in a shallow baking dish ...
... and bake 20-25 minutes until the bacon is crispy.
- Serve immediately.
Nutrition (per serving, 2 poppers)
Calories181kcal
Net Carbs1.5g
Carbohydrates2g
Protein8.5g
Fat16.3g
Saturated Fat7.7g
Fiber0.5g
Sugar0.9g
Sodium803mg
Magnesium11mg
Potassium102mg
Detailed nutritional breakdown (per 2 poppers)
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