These Keto Jalapeno Poppers are so easy to prepare and so delicious! Whether served as an appetizer or paired with chimichurri protein noodles, it’s sure to be the center of attention.
If you’ve ever tried a low-carb or keto diet, you know how easy it is to eat the same thing over and over again.
Vegetables and salads can become stale when served as a side dish. Boredom turns into frustration. As a result, you end up giving up on your diet. Trust me, this struggle is definitely real. That’s why I’m excited to share this recipe with you.
If you love ordering jalapeño poppers at your favorite restaurant, here’s an easy way to make delicious keto jalapeño poppers at home. And guess what? No breading or frying required.
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😍 Why you’ll love this recipe
This recipe is one of the best and easiest keto appetizers. You can also prepare it in advance and bake it right before serving. Poppers can also be served as a side dish or as a filling for vegetarian tacos.
🛒 What you need for this recipe
🔖 Materials and Substitutes
Jalapenos: It’s best to find jalapenos as large as possible that will have enough space to stuff the cheese. Cheese: 1 pack of cream cheese, 1 pack of Boursin cheese. This time I used garlic and herbs, but you can use other flavors as well! You’ll also need some sharp cheddar or shredded Mexican cheese blend to sprinkle on the jalapeño poppers. Bacon: Instead of wrapping the jalapeño poppers in bacon, I like topping the poppers with chopped bacon. It has a strong bacon flavor, but you only need 4 strips of bacon. Optional Ingredients: If you can’t find Boursin cheese, substitute an additional 4 ounces of cream cheese and mix with 1 teaspoon garlic powder and 1 teaspoon ranch seasoning mix.
🌶 How to make this recipe
Step 1: Wash the jalapeño peppers and cut them in half. Remove the seeds, but leave some of the spines intact to preserve some of the heat in the peppers.
Step 2: Fry the bacon until almost crispy. You’ll want to leave some fat on the bacon as it will continue to bake in the oven for another 20 minutes. Once cooled, cut the bacon into small pieces.
Step 3: Place the cream cheese in a microwave-safe bowl, cover with a paper towel, and microwave for 45 seconds to soften. Stir in Boursin cheese.
Step 4: Spoon cream cheese mixture over each jalapeño half and scrape off excess cheese mixture with a spatula. Arrange in a baking dish or baking sheet.
Step 5: Top the pepper halves with about 1 tablespoon of shredded jack cheese. Divide the chopped bacon between the poppers.
Step 6: Set the oven to 400 degrees Fahrenheit and bake the jalapeño poppers for 20 minutes. Let cool for a few minutes before serving.
Pro tip: You can also cook jalapeño poppers on the grill or in the air fryer.
🍽 More Keto Recipes
If you’re looking for other keto recipe ideas, check out these delicious chicken chips. Light and crunchy, perfect for dipping! Another favorite recipe is keto deviled eggs with a Mediterranean twist. Finally, these keto seed crackers are perfect with cheese or as part of a fall charcuterie board.
👩🏼🍳Pro Tips
You may want to wear disposable gloves to avoid getting the spicy jalapeño juice on your hands. If you want your jalapeño poppers to be even spicier, leave the spines intact. My family loves spicy foods, so I added some of the seeds back into the cream cheese mix to add some spiciness, but this step is optional! I love the idea of cheese snacks but can’t stand spicy foods. I recommend it to you. We have the perfect solution for you. Sweet mini peppers make the perfect keto jalapeño poppers. The size is just right and it’s very delicious! Slice in half, remove seeds and follow the instructions in the recipe card below. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat leftover jalapeño poppers, you can use the air fryer, toaster oven, or microwave.
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📖Recipes
Keto Jalapeno Poppers with Bacon
These Keto Jalapeno Poppers are so delicious that you won’t be missing out on the breading.
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Quantity: 16 popper
calorie: 40kcal
Instructions
Wash the jalapeño peppers and cut them in half. Remove the seeds, but leave some of the spines intact to preserve some of the heat in the peppers.
Fry the bacon until almost crispy. You’ll want to leave some fat on the bacon as it will continue to bake in the oven for another 20 minutes. Once cooled, cut the bacon into small pieces.
Place the cream cheese in a microwave-safe bowl, cover with a paper towel, and microwave for 45 seconds to soften. Stir in Boursin cheese.
Spoon the cream cheese mixture over the jalapeño halves and scrape off any excess cheese mixture with a spatula. Arrange in a baking dish or baking sheet.
Top each pepper half with about 1 tablespoon of shredded jack cheese. Divide the chopped bacon between the poppers.
Set the oven (or toaster oven) to 400°F and bake the jalapeño poppers for 20 minutes. Let cool for a few minutes before serving.
Precautions
Jalapeno poppers can also be cooked on the grill or in the air fryer. You may want to wear disposable gloves to avoid getting the spicy jalapeño juice on your hands. If you want your jalapeño poppers to be even spicier, leave the spines intact. My family loves spicy foods, so I added some of the seeds back into the cream cheese mix to add some spiciness, but this step is optional! I love the idea of cheese snacks but can’t stand spicy foods. I recommend it to you. We have the perfect solution for you. Sweet mini peppers make the perfect keto jalapeño poppers. The size is just right and it’s very delicious! Slice in half, remove seeds, and follow the instructions in the recipe card below. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat leftover jalapeño poppers, you can use the air fryer, toaster oven, or microwave.
nutrition
Provided by: 1popper | calorie: 40kcal | carbohydrates: 1g | protein: 2g | fat: 4g | Saturated fat: 1g | cholesterol: 7mg | sodium: 185mg | fiber: 0.2g | sugar: 0.2g
