Low Carb "Fried" Pickles

• servings: 28 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

24 ounces dill pickle chips

2 eggs

1/2 cup heavy cream

2 tablespoons water

1/2 cup Parmesan cheese (grated)

1/4 cup almond flour (or almond meal)

1 teaspoon taco seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

Ranch dressing (for dipping)

Directions

Preheat your oven's broiler to high.

In a mixing bowl, beat together eggs, cream, and water.

To a second mixing bowl, add Parmesan cheese, almond flour, and taco seasoning. Use a fork to stir until evenly combined.

Spread out the pickle chips on a paper towel.

Dredge the pickle chips in the almond/cheese mixture, then dunk in the egg wash, and return to the cheese mixture for a final coating.

Place the coated pickles on a foil-lined baking sheet, coated with non-stick cooking spray. (You can skip the foil and cooking spray and use parchment paper instead, if you prefer.)

Broil for 3 to 5 minutes on each side, until golden brown.

Serve with ranch dressing or your dip of choice.

Nutrition

• Calories: 35 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 19 mg
• Sodium: 268 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g