Jalapeño Poppers | Low Carb
Did you know that jalapeño poppers are very easy to make? If you didn’t, stick around, I’ll teach you everything I know. If you’ve ever been on a low carb 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 the low carb lifestyle. Trust me, I know the struggle is definitely real. That’s why I’m excited to share this recipe with you!
Killer Low Carb Jalapeño Poppers
Smoked baby-back ribs are on tonight’s menu. I decided to serve something different on the side. A quick search of the fridge yielded the following; jalapeño peppers, cream cheese, and bacon. It quickly occurred to me that I had the necessary ingredients to make some killer low carb jalapeño poppers. I find it so satisfying when I can clear out the fridge and develop a new recipe all in one swoop!
Bacon-Free Jalapeño Poppers?
You can also make the jalapeño poppers without bacon; sad, but true. Since my daughter, Nena, (you can find her at: theseasidecalls) doesn’t eat pork, I always make some without bacon for her. 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!
Other Low Carb Recipes to Try
If you’re currently following a low-carb diet, consider checking out these other great low carb recipes: Sugar-Free Peanut Butter Cookies, Low Carb Seed Crackers, Spicy Game Jerky, Low Carb Lasagna, Low Carb Brussel Sprouts, Low Carb Grilled Chicken, and Spinach and Eggs. I could list more, but you can also look under the recipes link above and choose the “low carb” category. Good luck with your low carb journey! It may be difficult at times, but the results are definitely worth it!
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Low carb jalapeño poppers; so good, you'll never miss the breading!
- 8 jalapeños large
- 1 8 oz cream cheese
- 1 tsp powdered ranch seasoning and salad dressing mix
- 1/2 tsp garlic powder
- 1/2 cup shredded cheddar cheese (or jack cheese)
- 4 slices bacon
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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!
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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!
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Spoon the cream cheese mixture into the peppers.
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Top each pepper with approximately one tablespoon of jack cheese.
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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.
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Set toaster oven to 400 degrees F and bake the stuffed peppers for 20 minutes. Allow to cool for a few minutes before serving.
