These are the finest kind of risky snacks for people on keto who like salty, crunchy foods. The cheese is crispy on the outside and the pickle is warm and acidic on the inside. Simple ingredients, huge flavor.
Things you need
1 ½ cups of freshly shredded strong cheddar cheese
Dill pickle slices that have been patted dry
½ tsp of garlic powder
½ tsp smoked paprika
Add black pepper to taste.
Dipping sauce that is optional
½ cup of mayonnaise
1 tablespoon of Dijon mustard
1 teaspoon of pickle juice
How to do it
Set your oven to 400°F (205°C). Grease a muffin tray lightly or use silicone liners to line it.
Put roughly 1 tablespoon of shredded cheese in the bottom of each muffin cup.
Put a slice of pickle on top of the cheese.
Put another tablespoon of cheese on top, ensuring sure the pickle is well covered.
Add a little garlic powder, smoked paprika, and black pepper on top.
Bake for 15 to 18 minutes, or until the rims are a rich golden color and bubbling.
Let them cool in the pan for at least 10 minutes. This is when they get crunchy.
Carefully take it out and let it cool a little more before serving.
Sauce for Dipping (Optional)
Blend the mayonnaise, Dijon mustard, and pickle juice until they are smooth. For the greatest flavor, chill for 10 minutes.
Why People Like These
Very crisp and no flour
Strong, salty, and savory taste
Perfect for gatherings, gaming nights, or eating
Naturally gluten-free and good for the keto diet
