Combine almond flour, protein powder, and seasonings in one bowl.
Add the egg and whip in to create the batter.
Drain and pat dry the pickled jalapeños.
Lightly dust the jalapeños with some extra protein powder. This will help the batter stick to the peppers.
Heat up a medium to a large frying pan with avocado oil-filled about 1 inch high. Enough to completely fry the jalapeños. Start your heat at medium-high and reduce as needed since some of them cook too fast.
Dip the peppers in the keto batter and place them in the oil that is already hot.
Spread them out in the frying pan so they are not touching.
Fry them for a minute or two on each side. Just enough to get a light golden brown color.