Discover the irresistible delight of Fried Dill Pickle Ranch Cheese Bites—a keto snack that perfectly combines tangy pickles, creamy ranch, and gooey cheese in a crispy, low-carb bite. If you crave a flavorful, crunchy keto snack, these bites are exactly what you’ve been looking for.
Why These Bites Are Perfect for Keto
Why do these bites work so well for keto? It’s simple: every ingredient supports your low-carb goals. Packed with keto-friendly essentials like cheese, eggs, almond flour or pork rind crumbs, and zesty dill pickles, these bites deliver high fat, rich flavor, and satisfying crunch without the carb overload.
The magic lies in the combination: tangy dill pickles add the perfect zing, shredded cheddar or mozzarella cheese creates a luscious, melty center, and ranch seasoning infuses each bite with herby goodness. Eggs bind everything together, while almond flour or pork rind crumbs provide that coveted crispy coating.
Superior Flavor and Texture
Compared to traditional fried pickle snacks, these keto cheese bites boast superior flavor and texture—crispy on the outside, gooey on the inside, and packed with ranchy, cheesy goodness without heavy batter or excess carbs. Plus, thanks to their high-fat content, they keep you full and satisfied longer.
Tips and Serving Ideas
Tips for perfect bites include drying pickles thoroughly to avoid sogginess, chilling the mixture before shaping, frying in small batches over medium heat, and reheating in the oven or air fryer to maintain crispiness. These bites are easy to prep ahead, freeze, and store for up to three days, making them a convenient snack anytime.
Whether it’s game day, a quick snack break, or a crunchy salad topping, Fried Dill Pickle Ranch Cheese Bites fit every occasion. This keto-friendly snack delivers bold flavors and crunch without compromising your macros—making it a must-have in your keto snack arsenal. Treat yourself and keep that jar of pickles handy!
Fried Dill Pickle Ranch Cheese Bites
Equipment
- Mixing bowl
- Sharp knife
- Cutting board
- Sheet Pan
- Parchment Paper
- Skillet or frying pan
- slotted spoon or tongs
- Paper towels
- measuring cups and spoons
Ingredients
For the pickle ranch cheese mixture
- 1 cup dill pickle chips finely chopped and patted very dry
- 1 cup shredded cheddar cheese packed, low-moisture
- 1 cup shredded mozzarella cheese packed, low-moisture, part-skim
- 1 large egg lightly beaten
- 1 tablespoon dry ranch seasoning choose a no-sugar-added blend
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried dill weed optional, for extra dill flavor
- 1/4 teaspoon black pepper or to taste
For coating and frying
- 1 cup crushed pork rinds finely ground to breadcrumb texture
- 1/4 cup grated Parmesan cheese from the can or finely grated block
- 1/2 teaspoon paprika optional, for color
- 1 cup avocado oil or light olive oil, for shallow frying
For optional dipping sauce
- 1/2 cup full-fat ranch dressing no-sugar-added, keto-friendly
- 2 tablespoons dill pickle juice
- 1 tablespoon fresh dill finely chopped, optional
Instructions
- Line a sheet pan with parchment paper and set it aside for shaping and chilling the bites.
- Place the dill pickle chips on a clean kitchen towel or paper towels and pat them very dry, then finely chop and pat dry again to remove as much moisture as possible.
- Add the chopped pickles, shredded cheddar, shredded mozzarella, beaten egg, dry ranch seasoning, garlic powder, onion powder, dried dill, and black pepper to a mixing bowl and stir until the mixture is thick and evenly combined.
- Scoop about 1 tablespoon of the mixture at a time and roll or press it into small balls or flattened nuggets, placing each piece on the prepared parchment lined pan as you work.
- Transfer the pan with shaped bites to the freezer for about 15 minutes or to the refrigerator for about 30 minutes until the bites are firm enough to handle without sticking.
- While the bites chill, combine the crushed pork rinds, grated Parmesan, and paprika in a shallow bowl and mix to create the crunchy coating.
- Remove the chilled bites from the freezer and gently press each one into the pork rind mixture, turning to coat all sides and pressing so the crumbs adhere well.
- Pour avocado oil into a large skillet to create a shallow layer about 1/4 inch deep and heat over medium heat until the oil shimmers and a small crumb sizzles when added.
- Carefully place a few coated bites into the hot oil without crowding the pan and fry for about 2 to 3 minutes per side until deeply golden and crisp, adjusting the heat as needed to avoid burning.
- Use a slotted spoon or tongs to transfer the fried bites to a plate lined with paper towels to drain, then repeat with the remaining bites, allowing the oil to return to temperature between batches.
- For the dipping sauce, whisk together the ranch dressing, dill pickle juice, and fresh dill in a small bowl until smooth and well combined.
- Serve the fried dill pickle ranch cheese bites hot with the pickle ranch dipping sauce on the side, or cool slightly and reheat later in the oven or air fryer to refresh their crispiness.
Notes
Nutrition
