A salty, cheesy, and bacon-y zero-carb appetizer. Bacon-Wrapped Pickles are the perfect keto snacks for a keto party.
Foods that I can eat with my hands are some of my favorite kinds of foods. These Bacon Wrapped Pickles are seriously one of the most scrumptious keto snacks I’ve ever put in my mouth. If you like pickles and you like jalapeno poppers, then keep reading.
Why You Will LOVE This Recipe
- Did you know pickles are an excellent source of sodium for a ketogenic diet? Yep, that’s right! Sodium is one of the big 3 electrolytes (magnesium and potassium being the other two) and pickles are loaded with it!
- Pickles aren’t just a snack for pregnant women, either. In fact, a shot of pickle juice can help ward off a headache! Cool, right?
- Surprisingly, we often need to supplement our diet with more sodium on a ketogenic diet. What better way to add sodium to your day than with bacon-wrapped pickles.
- Most keto experts agree that you need 2000-4000 mg of sodium per day. Keeping up with your electrolytes will prevent you from getting the dreaded “keto flu”, as well. Of course, if you have heart disease or kidney disease, consult your doctor before ramping up your sodium intake.
- A trifecta or salty pickles, gooey melty cheese, and smokey bacon. And actually, when you cook pickles, they loose a little bit of that “bite” (you know, the one that makes you pucker your lips a little).
Ingredients
- 32 oz dill pickle wholes (standard size, not jumbo)
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 10 oz bacon
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with a baking rack and grease with cooking spray. Set aside.
- Prepare the pickles by slicing them in half lengthwise. Use the edge of a small spoon to scrape out the center of the pickle, creating a shell. Save the shaved pickle center in a small bowl.
- Pat the pickles dry with paper towels.
- In a small bowl, mix the cream cheese, mayonnaise, shredded cheddar cheese, and 1 tablespoon of the reserved pickle.
- Fill each pickle with about 1 tablespoon of the cheese mixture.
- Cut the bacon slices in half lengthwise. Wrap each pickle with half of a piece of bacon.
- Line the poppers on the prepared baking sheet. Bake for about 15 minutes until the bacon is chewy crisp.
- Serve with dill pickle ranch for dipping. To make the ranch, mix 1/2 cup ranch dressing with 1 to 2 tablespoons pickle juice.
FAQs
Dill pickles are ideal, as they are low in carbs and low in sugar. Bread and butter pickles, conversely, have more carbs and much more sugar, which contributes to their sweet taste.
If you don’t like cheddar, then by all means, use a different cheese. Which kind you should use comes down to your own taste. Gouda has a creamy, nutty flavor that can balance out the salty and tangy flavors of the bacon and pickles. Monterey Jack is slightly sweet so it can pair well with the bacon and pickles. Mozzarella is a mild cheese so it won’t overpower the bacon and pickles. Provolone is another good one. It’s a semi-hard cheese — slightly sharp — that can add depth to the flavors of the bacon and pickles. Some cheeses, though, you won’t be able to shred easily so tearing it into smaller pieces may work best.
Many types of bacon contain added sugars, which can increase the carb content of your bacon-wrapped pickles. To keep the recipe keto friendly, choose a bacon that is made without added sugars or sweeteners.
How To Store Bacon-Wrapped Pickles
Wrap the pickles in plastic wrap or aluminum foil or go with an airtight container. If you want them to last longer, double up on the tinfoil or place them in a sealable plastic bag THEN put them in an airtight container. That should keep them around for up to a week in the fridge.
You can also freeze them for up to 3 months. Just wrap the bacon-wrapped pickles in aluminum foil or place them in a plastic bag and seal it before placing them in the freezer.
When you’re ready to eat the bacon-wrapped pickles, you can thaw them in the refrigerator or microwave them until they are heated through.
Bacon Wrapped Pickle Poppers
Ingredients
- 32 ounces dill pickle wholes standard size, not jumbo
- 4 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 10 ounces bacon
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with a baking rack and grease with cooking spray. Set aside.
- Prepare the pickles by slicing them in half lengthwise. Use the edge of a small spoon to scrape out the center of the pickle, creating a shell. Save the shaved pickle center in a small bowl.
- Pat the pickles dry with paper towels.
- In a small bowl, mix the cream cheese, mayonnaise, shredded cheddar cheese, and 1 tablespoon of the reserved pickle.
- Fill each pickle with about 1 tablespoon of the cheese mixture.
- Cut the bacon slices in half lengthwise. Wrap each pickle with half of a piece of bacon.
- Line the poppers on the prepared baking sheet. Bake for about 15 minutes until the bacon is chewy crisp.
- Serve with dill pickle ranch for dipping. To make the ranch, mix 1/2 cup ranch dressing with 1 to 2 tablespoons pickle juice.
Notes
