Keto Jalapeno Poppers
Delicious low carb jalapeno poppers filled with cream cheese, cheddar, and bacon, perfect for snacking or parties without the guilt.
Ingredients
Main ingredients
- 6 pieces Fresh jalapeños Try to get bigger ones—easier to stuff
- 8 oz Cream cheese Nothing low fat—let's not kid ourselves
- 1 cup Shredded cheddar Or whatever cheese is available
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 pinch Salt
- 4 slices Cooked bacon Crispy, chopped small—store-bought is fine
- 1 tsp Smoked paprika Optional for zing
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Slice jalapeños in half lengthwise and scoop out seeds and membranes.
- In a bowl, mix cream cheese, shredded cheddar, garlic powder, onion powder, and salt.
- Fill each jalapeño half with the cream cheese mixture.
- Wrap each pepper with bacon or sprinkle on top.
- Place on a baking tray lined with parchment paper.
Baking
- Bake in preheated oven for 18-20 minutes until cheese is melty and bacon is crispy.
Notes
You can make these low carb jalapeno poppers ahead of time and refrigerate before baking. Best fresh, but they can be frozen for later use.