If you love ordering jalapeño poppers at your favorite restaurant, I'm going to show you how easy it is to prepare delicious Keto Jalapeno Poppers at home! And guess what? They don't need to be breaded or deep-fried either. This means that you can enjoy them if you are on a Keto or Low Carb diet! Whether you serve them as an appetizer, or on the side with Chimichurri Protein Noodles, they're sure to be the center of attention!
Why This Recipe Works
If you’ve ever been on a low carb or keto diet, you know how easy it is to get bored eating the same things over and over.
Vegetables and salads can get old when served as a side dish. Boredom turns into frustration. As a result, you throw in the towel on your diet. Trust me, I know, the struggle is definitely real. That's why I'm excited to share this recipe with you!
Baby-back ribs are on tonight's menu. I wanted to serve something different on the side, instead of the same old thing... a green salad. I rummaged through my fridge and found jalapeno peppers, cream cheese, and bacon.
It quickly occurred to me that I had the necessary ingredients to make some killer low carb or keto jalapeño poppers. With these delicious ingredients, who needs the
How to Make This Recipe
- Wash and slice the jalapeño peppers in half. Remove the seeds, while trying to keep some of the spines intact so that the peppers retain some of their heat.
2. Place cream cheese in a microwavable bowl, cover with a paper towel, and microwave for 45 seconds to soften. Mix in the ranch seasoning and garlic powder.
3. Spoon the cream cheese mixture into the peppers. Scrape off the extra cheese mixture with a spatula.
4. Top each pepper with approximately one tablespoon of shredded jack cheese.
5. Pack the peppers tightly into a toaster oven tray. Fry the bacon until almost crispy. You want some fat left on the bacon since it will continue to cook for another 20 minutes in the oven.
6. Once the bacon cools off enough to handle, break it up into pieces and add to the peppers.
7. Set oven (or toaster oven) to 400 degrees F and bake the low carb jalapeno poppers for 20 minutes. Allow the low carb jalapeno poppers to cool for a few minutes before serving.
Expert Tips
- If you like your jalapeno poppers extra spicy, be sure to leave the spines intact, and retain some of the seeds to mix in with the cream cheese filling.
- Since my family LOVES spicy food, I added some of the seeds back into the cream cheese mix to add more heat, but this step is optional!
- If you love the idea of a cheesy snack, but can't tolerate spicy food, I have the perfect solution for you. Sweet mini peppers make perfect Keto jalapeno poppers. They're just the right size and quite tasty too! Just slice them in half, remove the seeds, and follow the steps in the recipe card below.
Bacon-Free Keto Jalapeño Poppers?
You can also enjoy these Keto Jalapeño Poppers if you are vegetarian. Yes, that means leaving off the bacon; Sad, but true.
Since my daughter, Nena, (The Seaside Calls) doesn't eat pork. I always make some without bacon for her to enjoy.
You see, pigs are Nena's favorite animal. I blame Wilbur, her childhood friend. But that's ok, that just means there's more bacon for the rest of us!
She likes to wrap her Keto jalapeno poppers in corn tortillas and enjoys them as her main meal. So that obviously means they're no longer "Keto" Jalapeno Poppers, but they are vegetarian. Nena might just be the inventor of Jalapeno Popper Tacos. Perhaps a future blog post?
Related Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
Keto Jalapeño Poppers with Bacon
Ingredients
- 8 jalapeños large
- 1 8 oz cream cheese
- 1 teaspoon powdered ranch seasoning and salad dressing mix
- ½ teaspoon garlic powder
- ½ cup shredded cheddar cheese (or jack cheese)
- 4 slices bacon
Instructions
- Wash and slice the jalapeño peppers in half. Remove the seeds, while trying to keep some of the spines intact so that the peppers retain some of their heat. You might want to use gloves while handling the peppers. I don’t, but then again, I run with scissors!
- Place cream cheese in a microwavable bowl, cover with a paper towel, and microwave for 45 seconds to soften. Mix in the ranch seasoning and garlic powder. Since my family LOVES spicy food, I added some of the seeds back into the cream cheese mix to add more heat, but this step is optional!
- Spoon the cream cheese mixture into the peppers.
- Top each pepper with approximately one tablespoon of jack cheese.
- Pack the peppers tightly into a toaster oven tray. Fry the bacon until almost crispy. You want some fat left on the bacon since it will continue to cook for another 20 minutes. Once the bacon cools off enough to handle, break up into pieces and add to the peppers.
- Set toaster oven to 400 degrees F and bake the stuffed peppers for 20 minutes. Allow to cool for a few minutes before serving.
Notes
- If you like your poppers extra spicy, be sure to leave the spines intact, and retain some of the seeds to mix in with the cream cheese filling.
- Since my family LOVES spicy food, I added some of the seeds back into the cream cheese mix to add more heat, but this step is optional!
- If you love the idea of a cheesy snack, but can't tolerate spicy food, I have the perfect solution for you. Sweet mini peppers make perfect non-spicy jalapeno poppers. They're just the right size and quite tasty too! Just slice them in half, remove the seeds, and follow the steps in the recipe card below.
sherry says
I made this for a gathering of friends and it was great! Everyone enjoyed the poppers!
HildaSterner says
Thanks, Sherry. I'm so glad you and your company enjoyed it!