Posted April 1, 2026

"Sweet & Tangy" Pickled Eggs

These keto-friendly pickled eggs capture that nostalgic, sweet, and tangy bread and butter flavor without any of the added sugar. Infused with aromatic spices and a hint of turmeric for a beautiful golden hue, they are a protein-packed homestead staple perfect for snacking or topping salads.

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Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 5

Servings: Eggs

Calories: 72kcal

Equipment

1 Large Pot
1 Quart Mason Jar

Ingredients

10-12 Hard Boiled Eggs (Peeled and Cold)
1/2 Cup Allulose
2/3 Cup White Vinegar
1 1/3 Cup Water
2 tsp salt (kosher or pickling)
1 tsp Mustard Seeds
1/2 tsp Celery Seeds
1/2 tsp Black Peppercorns
1/2 tsp Tumeric

Instructions

Peel eggs and get them cold
In a pot, combine water, vinegar, allulose and all spices. Bring to a boil
Pack Eggs eggs into a 1 quart mason jar
10-12 Hard Boiled Eggs (Peeled and Cold)
As soon as the vinegar and spice mixture begins to boil, add to the mason jar with eggs. Cover eggs completely
1/2 Cup Allulose, 2/3 Cup White Vinegar , 1 1/3 Cup Water, 2 tsp salt , 1 tsp Mustard Seeds, 1/2 tsp Celery Seeds, 1/2 tsp Black Peppercorns, 1/2 tsp Tumeric
Place lid on jars and store in fridge
The Pickled eggs will be best in about 4-5 days. They will be best up to about 3 weeks later though still safe beyond that

Video

Notes

"Don’t let the 2/3 cup of Allulose in this recipe scare you! It’s important to remember that the sweetener stays primarily in the liquid brine. Since the eggs only absorb a tiny fraction of that liquid, the actual amount of Allulose in each egg is very low—likely only 1–2 grams per egg.

Plus, since Allulose is a rare sugar that isn't metabolized like table sugar, the net carb impact is practically zero. You get all that 'Bread & Butter' sweetness Rachel loves, without the insulin spike or the 'junk' found in store-bought jars

You can use Apple Cider Vinegar (ACV) instead of white vinegar. ACV adds a slightly fruitier, more complex 'tang' to the brine. The Downside: It will turn your brine cloudy and much darker. If you want those bright, neon-yellow 'Bread & Butter' eggs that look amazing in the jar, stick with White Vinegar.

If you don't have the individual mustard, celery seeds and black peppercorns on hand, you can substitute 1 1/2 teaspoons of a standard Pickling Spice.

The Downside: Most store-bought pickling spices contain 'warm' aromatics like whole cloves, allspice berries, and cinnamon sticks. While those are great for some recipes, they can give your eggs a 'Christmas-y' or spiced-cider flavor that clashes with the Bread & Butter sweetness

Nutrition

Tried this recipe?Mention @2krazyketos or tag #2krazyketos!