These Low Carb 3-Ingredient Bacon Pickle Bombs are exactly the kind of thing my dad used to make for every backyard cookout. He’d fire up the grill, put out a big plate of these salty little bites, and they’d disappear before the burgers were even done. They’re simple, budget-friendly, and perfect when you want a savory appetizer that doesn’t require a ton of prep or ingredients—just bacon, pickles, and a little cream cheese to hold it all together.
Serve these bacon pickle bombs hot on a simple white plate or platter with toothpicks for easy grabbing. They’re great alongside burgers, grilled chicken, or brats, and they pair really well with other low-carb snacks like veggie sticks and ranch dip or a simple cheese board. For game day, I like to set them out with a spicy mustard or sugar-free BBQ sauce on the side. They’re rich and salty, so a crisp salad, coleslaw, or sliced fresh veggies helps balance everything out.
Low Carb Bacon Pickle BombsServings: 6
Ingredients
12 slices thick-cut bacon
12 large dill pickle spears (cold, well-drained)
4 oz cream cheese, softened
Directions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil, then set a wire rack on top if you have one. This helps the bacon crisp up and keeps the bombs from sitting in the rendered fat.
Pat the dill pickle spears very dry with paper towels. This step is important so the cream cheese sticks and the bacon can crisp instead of steaming.
Spread a thin layer of softened cream cheese on the flat sides of each pickle spear. You don’t need much—just enough to coat. If the cream cheese is too firm, microwave it for 10–15 seconds to soften.
Cut each slice of thick-cut bacon in half crosswise so you have 24 shorter pieces. Place one cream cheese–coated pickle spear at the end of a piece of bacon and wrap the bacon tightly around the pickle, stretching it slightly as you go. Use a second half-slice if needed to cover more of the pickle, overlapping the ends so they stay put.
Arrange the wrapped pickle bombs seam-side down on the prepared baking rack or sheet, leaving a little space between each one so the hot air can circulate and crisp the bacon.
Bake for 20–25 minutes, or until the bacon is deep golden brown and crispy on the edges and the fat has rendered out. If your bacon is extra thick, you may need an additional 3–5 minutes.
Carefully remove the baking sheet from the oven and let the bacon pickle bombs rest for about 5 minutes. This helps the bacon firm up and the cream cheese set slightly so they’re easier to pick up.
Transfer to a serving plate. Serve warm as bite-size appetizers, or cut each bomb into chunks for smaller, one-bite pieces if desired.
Variations & Tips
For a little kick, mix a pinch of garlic powder, onion powder, or smoked paprika into the softened cream cheese before spreading it on the pickles. If you like heat, stir in a few drops of hot sauce or finely chopped pickled jalapeños. You can also swap regular dill spears for spicy dill spears or whole dill pickles cut into thick chunks to make more classic “bomb” style bites. For a slightly sweeter twist (still low carb if you’re careful), use sugar-free bread-and-butter pickles. If you prefer to grill instead of bake, place the wrapped pickle bombs over indirect heat on a well-oiled grill grate and cook with the lid closed, turning occasionally, until the bacon is crisp and cooked through. Food safety tips: Always cook bacon until it reaches at least 145°F (63°C) and looks fully rendered and browned; undercooked bacon can carry bacteria and parasites. Use separate cutting boards and utensils for raw bacon and ready-to-eat items, and wash your hands and surfaces thoroughly after handling raw meat. Let the bombs cool slightly before serving, as the cream cheese and pickle juices can be very hot right out of the oven. Refrigerate leftovers within 2 hours in a covered container and reheat in a hot oven or air fryer until sizzling and hot all the way through.
