• Slice each pickle lengthwise, then divide each half into quarters. Keep the pieces similar in size so they brown at the same pace.
• Whisk the beaten eggs and heavy cream together in a shallow dish. The mixture should look smooth and loose enough to coat each pickle piece evenly.
• Stir the almond flour, grated Parmesan, Cajun seasoning, cayenne, salt, and pepper in a second shallow dish. Break up any Parmesan clumps so the crust coats in an even layer.
• Dip the dried pickle pieces into the egg mixture, then press them into the seasoned coating. Cover all sides, but shake away loose crumbs that would fall off during cooking.
• Place the breaded pickles in the freezer for 10 minutes. The coating should feel firmer and less tacky when they are ready to cook.

Air Fryer Instructions

• Preheat the air fryer to 400 °F and arrange the coated pickles in one layer. Leave space around each piece so circulating heat can crisp the coating.
• Brush or spray the pickles with avocado oil and air fry for 10 to 12 minutes, turning them halfway through. They are ready when the crust is golden brown and releases easily from the basket.

Oven Instructions

• Heat the oven to 425 °F and place the breaded pickles on a baking sheet in one layer. Keep the pieces separated so their edges can dry and brown.
• Brush or spray with avocado oil, then bake for 18 to 20 minutes. Look for a deep golden crust with toasted Parmesan aroma before serving.

Stove Top Instructions

• Pour avocado oil into a large skillet to a depth of about 1 inch and heat it before adding the coated pickles. The oil should sizzle steadily when a pickle touches the surface without smoking.
• Fry the pickles for about 2 to 3 minutes until golden brown. Lift them carefully once the crust feels set and holds together rather than bending or shedding crumbs.