These Keto Pickle Poppers are a perfect party or game day appetizer that can be made in under an hour. This recipe is low in carbs, gluten-free, grain-free, nut-free, egg-free, and does not contain any added sweetener.
Be sure to read through this blog post for answers to frequently asked questions about this recipe before you move on to the recipe card and begin making this recipe. You will find step-by-step photos within the blog post (located above the recipe card) that will help you to successfully make this keto pickle popper recipe.
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Keto bacon-wrapped pickle appetizer
This appetizer is the perfect addition to your party menu or game day snack table! Each individual popper is wrapped in bacon and is served alongside homemade ranch. They are very easy to make and can be prepared and served in just 50 minutes.
Ingredients used in this recipe
- Dill pickles
- Cream cheese
- Shredded cheddar cheese
- Dried dill
- Dried parsley
- Garlic powder
- Onion powder
- Bacon
- Mayonnaise
- Sour cream
- Heavy whipping cream
- Apple cider vinegar
- Pepper
- Salt
Low-carb pickle popper recipe FAQs
Before you get started with this recipe, I would recommend reviewing the answers to commonly asked questions about these pickle poppers:
Are there any ingredient substitution options?
- Dill Pickles: If you don’t have any pickles on-hand or if you’re just looking for some added spice, jalapeños can be used here at a 1:1 ratio. You will need to de-seed them based on your spice preference. Note that baking time will likely be different than the original recipe is written, so be sure to watch them carefully to avoid burning.
- Shredded Cheddar Cheese: Shredded mozzarella, Colby-Jack, or Monterey Jack will work just fine in place of shredded cheddar.
- Mayonnaise: Sour cream can be used in place of mayonnaise. Note that since the recipe already calls for sour cream, you will need to use the originally written amount of sour cream (1/4 cup) plus an additional 1/2 cup to substitute for the mayonnaise.
- Sour Cream: Mayonnaise can be used in place of sour cream. Since the recipe already calls for mayonnaise though, you will need to use the originally written amount of mayonnaise (1/2 cup) plus an additional 1/4 cup to substitute for the sour cream.
- Apple Cider Vinegar: White wine vinegar or lemon juice can be substituted in here at a 1:1 ratio.
How many net carbs are in each pickle popper?
Each serving contains 4.8 grams of net carbs. 3 poppers is equivalent to 1 serving and the recipe yields 4 servings (12 pickle poppers total).
You can find the full nutrition information, including calories, total carbs, protein, and fat content, in the nutrition label below the recipe instructions within the recipe card.
What diets is this recipe compliant with?
- Keto and Low-Carb: Three pickle poppers contain 4.8 grams of net carbs, making this recipe a great option for those who follow a low-carb or ketogenic diet.
- Gluten-Free and Grain-Free: These pickle poppers are free from gluten-containing ingredients like flour.
- Nut-Free: This recipe does not include any nut ingredients like almond flour.
- Coconut-Free: No coconut products were used in this recipe.
- Egg-Free: This is an egg-free recipe.
- Primal: This recipe complies with a primal diet.
- Refined Sugar-Free and Sweetener-Free: This recipe doesn’t contain any keto sweeteners or added sugar.
How should these be stored after baking?
Store baked pickle poppers in the refrigerator in an airtight container for up to 3 days.
How to make these easy keto pickle poppers
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Pickle Poppers: Slice large dill pickles in half lengthwise. Scoop out seeds of each pickle half with small spoon or teaspoon measuring spoon.
In a mixing bowl, mix together cream cheese, shredded cheddar, and spices.
Spoon mixture into dill pickle halves, wrap each with bacon as tightly as possible to avoid mixture spilling out, and transfer each to prepared baking sheet. Transfer baking sheet to oven to bake until bacon is just crispy, about 25-30 minutes, flipping each over after 15 minutes to ensure bacon crisps up on all sides.
Ranch: While poppers bake, in a mixing bowl, mix together all ingredients. Set aside.
Final Steps: With pan of poppers still in oven, turn oven broiler on and broil until desired crispiness of bacon is reached, about 1-3 minutes, watching carefully to ensure poppers do not burn. Remove pan from oven, allow poppers to cool slightly, before serving with prepared ranch.
Looking for more savory appetizers?
If you love these pickle poppers, you will enjoy these other keto savory appetizer recipes:
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Ketp Pickle Poppers
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 pickle poppers 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
These Keto Pickle Poppers are a perfect party or game day appetizer that can be made in under an hour. This recipe is low in carbs, gluten-free, grain-free, nut-free, egg-free, and does not contain any added sweetener.
Ingredients
Pickle Poppers:
- 6 dill pickles (~210g)
- ¼ cup + 2 tbsp (3 oz) cream cheese, softened
- ¼ cup + 3 tbsp (49g) shredded cheddar cheese
- ½ tsp dried dill
- ¼ tsp dried parsley
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 12 small bacon slices (~275g)
Ranch:
- ½ cup (120g) mayonnaise
- ¼ cup (60g) sour cream
- 2 tbsp (30mL) heavy whipping cream
- 1 ½ tsp (7g) apple cider vinegar
- 2 tsp dried dill
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- ¼ tsp onion powder
- ⅛ tsp pepper
- ⅛ tsp salt
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Pickle Poppers: Slice large dill pickles in half lengthwise. Scoop out seeds of each pickle half with small spoon or teaspoon measuring spoon.
- In a mixing bowl, mix together cream cheese, shredded cheddar, and spices. Spoon mixture into dill pickle halves, wrap each with bacon as tightly as possible to avoid mixture spilling out, and transfer each to prepared baking sheet. Transfer baking sheet to oven to bake until bacon is just crispy, about 25-30 minutes, flipping each over after 15 minutes to ensure bacon crisps up on all sides.
- Ranch: While poppers bake, in a mixing bowl, mix together all ingredients. Set aside.
- Final Steps: With pan of poppers still in oven, turn oven broiler on and broil until desired crispiness of bacon is reached, about 1-3 minutes, watching carefully to ensure poppers do not burn. Remove pan from oven, allow poppers to cool slightly, before serving with prepared ranch.
Recipe Notes:
Dill Pickle Substitution: If you don’t have any pickles on-hand or if you’re just looking for some added spice, jalapeños can be used here at a 1:1 ratio. You will need to de-seed them based on your spice preference. Note that baking time will likely be different than the original recipe is written, so be sure to watch them carefully to avoid burning.
Shredded Cheddar Cheese Substitution: Shredded mozzarella, Colby-Jack, or Monterey Jack will work just fine in place of shredded cheddar.
Mayonnaise Substitution: Sour cream can be used in place of mayonnaise. Note that since the recipe already calls for sour cream, you will need to use the originally written amount of sour cream (1/4 cup) plus an additional 1/2 cup to substitute for the mayonnaise.
Sour Cream Substitution: Mayonnaise can be used in place of sour cream. Since the recipe already calls for mayonnaise though, you will need to use the originally written amount of mayonnaise (1/2 cup) plus an additional 1/4 cup to substitute for the sour cream.
Apple Cider Vinegar Substitution: White wine vinegar or lemon juice can be substituted in here at a 1:1 ratio.
Net Carbs: Each serving contains 4.8 grams of net carbs. 3 poppers is equivalent to 1 serving and the recipe yields 4 servings (12 pickle poppers total).
Storage: Store these pickle poppers in the refrigerator in an airtight container for up to 3 days.
Keywords: keto pickle poppers, low-carb pickle poppers, pickle poppers recipe
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