Keto Bacon Recipe

I perfected Bacon Wrapped Cream Cheese Pickles with one unexpected pantry ingredient that flips everything you thought you knew about these savory bites.

I throw these out at parties and people always act like I discovered gold. Made from dill pickle spears and bacon slices, they hit a weird, addictive sweet spot that makes you want another one, right after you promise yourself just one.

Sometimes I call them Bacon Wrapped Recipes when I’m bragging online, or I’ll tag them like Bacon Wrapped Pickles On Smoker just to see the reactions. They’re salty, tangy, a little messy, and totally worth the crumbs on your shirt.

Seriously, you’ll be inventing reasons to serve them for lunch, a snack, or when friends drop by.

Ingredients

• Dill pickles: tangy, sour, low carbs, some fiber and vitamin K, add’s crunch and brightness.
• Bacon: salty, fatty and protein rich, high sodium tho ideal for keto indulgence.
• Cream cheese: silky, high fat low carb, adds richness and mild tang to filling.
• Pork rinds: crunchy, zero carbs, add texture and extra protein, great breadcrumb substitute.
• Garlic powder: concentrated savory punch, almost calorie free, boosts flavor without carbs.
• Smoked paprika: warm smoky note, add’s depth and color, minimal calories and carbs.
• Chives: bright oniony herb, low calorie, adds fresh color and mild bite as garnish.

Ingredient Quantities

• 12 to 16 dill pickle spears (or about 20 small gherkins), drained
• 12 to 16 bacon slices (about 1 lb / 450 g)
• 8 oz (225 g) cream cheese softened
• 1/2 cup crushed pork rinds (about 50 g)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• Pinch kosher salt (optional)
• Toothpicks for securing
• 2 tablespoons chopped fresh chives or green onion optional, for garnish

How to Make this

1. Preheat your oven to 400 F 200 C and line a baking sheet with foil, set a wire rack on top if you have one so bacon gets crispier.

2. Pat the dill pickle spears or small gherkins dry with paper towel so they wont make the filling soggy.

3. In a bowl mix the softened cream cheese, crushed pork rinds, garlic powder, smoked paprika, and black pepper, taste and add a pinch of kosher salt if you want it saltier.

4. Spoon or pipe a slim line of the cream cheese mixture along each pickle spear, spreading it evenly but not overstuffing so the bacon can wrap.

5. Wrap each stuffed pickle with one bacon slice, tucking the end under or securing with a toothpick; if slices are short use two small pieces. Soak toothpicks in water for a few minutes first to stop them from burning.

6. If you want extra crunch press each wrapped pickle into a little extra crushed pork rinds so they stick to the bacon and filling.

7. Arrange the pickles seam side down on the wire rack, leaving space between them, and bake in the preheated oven for about 20 to 25 minutes until the bacon is nicely browned and crisp.

8. For extra crispiness switch oven to broil for 1 to 2 minutes but watch them closely so they dont burn. Let cool for 2 minutes after removing from oven so the filling sets.

9. Sprinkle with chopped fresh chives or green onion if using, serve warm for lunch, a snack, or at a party. If you prefer an air fryer cook at 375 F for about 12 to 15 minutes turning once halfway.

Equipment Needed

1. Oven or air fryer (youll use 400 F for oven or about 375 F for air fryer)
2. Baking sheet and aluminum foil
3. Wire rack that fits the sheet (helps the bacon get crispier)
4. Mixing bowl
5. Spoon plus a piping bag or a zip top bag with a corner snipped for filling
6. Measuring spoons and a 1/2 cup measure
7. Paper towels for drying the pickles
8. Toothpicks and a shallow bowl or plate for crushed pork rind coating
9. Silicone spatula or small offset spatula for spreading and handling the pickles

FAQ

Keto Bacon Recipe Substitutions and Variations

• Pickles: use pepperoncini halves for similar tang and crunch, or thin cucumber spears if you want something milder, or jarred dill green beans for a fun swap.
• Bacon: swap with prosciutto for a thinner, saltier wrap, pancetta for similar porky richness, or turkey bacon if you want it leaner though it won’t be as crispy.
• Cream cheese: replace with mascarpone for extra creaminess, plain goat cheese for a tangy bite, or a dairy free cream cheese if you need lactose free; use about the same amount.
• Crushed pork rinds: use almond meal for a similar crumbly binder, finely grated Parmesan for savory crisp, or crushed pork cracklings if you can find them.

Pro Tips

1. After you fill the pickles, chill them for 10 to 15 minutes so the cream cheese firms up a bit. It makes wrapping way easier and keeps the filling from oozing out while the bacon cooks.

2. Partially cook the bacon first until it is soft but not crisp, then wrap the pickles and finish in the oven. That helps prevent the bacon from tearing, and you get evenly cooked bacon without burning the outside.

3. Use a piping bag or a zip top bag with a corner snipped to put in the filling cleanly, otherwise it gets messy real fast. If you dont have one just use a spoon but go light so you can still wrap.

4. Press extra crushed pork rinds onto the bacon for crunch, then pop the wrapped pickles into the fridge for a few minutes so the coating sticks better before baking. Also soak toothpicks in water so they wont char if you need to secure them.

5. Bake on a wire rack so the bacon crisps all around and rotate the pan once halfway through. If you finish with the broiler watch them like a hawk, they go from perfect to burnt in seconds, trust me.