Drain and pat dry the pickles with paper towels to remove excess moisture.

In a microwave-safe bowl, combine shredded cheese and almond flour. Microwave in 30-second intervals, stirring in between, until melted and smooth.

Once the cheese mixture cools slightly, divide it into portions and flatten each into a thin wrap.

Wrap each pickle spear or slice completely with the cheese mixture, ensuring all sides are covered.

In a bowl, whisk the egg with garlic powder, onion powder, salt, and pepper to create an egg wash.

Dip each cheese-wrapped pickle into the egg wash, ensuring they are fully coated.

Heat oil in a deep skillet over medium-high heat until hot. Test the oil by dropping a small piece of cheese mixture in; if it sizzles, it's ready.

Carefully place the coated pickles in the hot oil, frying in batches for about 2-3 minutes on each side until golden and crispy.

Remove the fried pickles and let them drain on paper towels. Serve warm with your favorite dipping sauce.