These Keto Jalapeno Poppers are super easy to prepare and absolutely delicious! Whether you serve them as an appetizer, or on the side with Chimichurri Protein Noodles, they're sure to be the center of attention!
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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!
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!
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😍 Why You'll Love This Recipe
- This recipe makes for one of the best and easiest keto appetizers!
- It can be prepped ahead of time and baked right before you serve it.
- The poppers can also be served as a side dish, or as a filling in vegetarian tacos!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Jalapeños: You'll want to find the largest jalapeños possible, which will give you enough room for the cheese filling.
- Cheese: 1 package of cream cheese and 1 package of Boursin cheese. I used garlic and herbs but other flavors work well too! You'll also need some sharp cheddar cheese or a shredded Mexican cheese blend to sprinkle over the jalapeño poppers.
- Bacon: Instead of wrapping each jalapeño popper with bacon, I like to top the poppers with chopped bacon. You still get the great flavor of bacon, 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 in 1 teaspoon garlic powder and 1 teaspoon ranch seasoning mix.
🌶 How to Make Keto Jalapeno Poppers
Step 1: Wash jalapeño peppers, then slice in half. Remove the seeds, while trying to keep some of the spines intact so that the peppers retain some of their heat.
Step 2: 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. Once cool, chop bacon into small pieces.
Step 3: Place cream cheese in a microwavable bowl, cover with a paper towel, and microwave for 45 seconds to soften. Mix in Boursin cheese.
Step 4: Spoon cream cheese mixture into each jalapeño half and scrape off the extra cheese mixture with a spatula. Arrange in a baking dish or a baking sheet.
Step 5: Top each filled pepper half with approximately one tablespoon of shredded jack cheese. Divide chopped bacon between the poppers.
Step 6: Set oven to 400 degrees F and bake the jalapeño poppers for 20 minutes. Cool for a few minutes before serving.
Pro Tip: These Keto Jalapeno Poppers can also be prepared on the grill or in an air fryer.
🍽 Other Keto Recipes
If you're looking for other Keto recipe ideas, check out this delicious keto jalapeno cheesy chicken recipe and these crispy chicken chips! They're light, crispy, and great for dipping! Another favorite recipe is these keto-deviled eggs with a Mediterranean twist! Finally, these seed crackers go great with cheese or as part of a fall charcuterie board!
👩🏼🍳 Pro Tips
- You may want to wear disposable gloves to avoid getting spicy jalapeno juices on your hands.
- If you want these keto jalapeno poppers extra spicy, be sure to leave the spines intact.
- 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.
- Store leftover keto jalapeno poppers in an airtight container in the fridge for up to 5 days.
- To reheat jalapeno poppers, use an air fryer, toaster oven, or microwave.
🍽 More Keto Recipes
If you enjoy these keto jalapeno poppers, be sure to try these other delicious recipes!
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📖 Recipe
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Ingredients
Method
- Wash jalapeño peppers, then slice in half. Remove the seeds, while trying to keep some of the spines intact so that the peppers retain some of their heat.
- 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. Once cool, chop bacon into small pieces.
- Place cream cheese in a microwavable bowl, cover with a paper towel, and microwave for 45 seconds to soften. Mix in Boursin cheese.
- Spoon cream cheese mixture into each jalapeño half and scrape off the extra cheese mixture with a spatula. Arrange in a baking dish or a baking sheet.
- Top each pepper half with approximately one tablespoon of shredded jack cheese. Divide chopped bacon between the poppers.
- Set oven (or toaster oven) to 400℉ and bake the jalapeño poppers for 20 minutes. Cool for a few minutes before serving.
Nutrition
Notes
- Jalapeno poppers can also be prepared on the grill or in an air fryer.
- You may want to wear disposable gloves to avoid getting spicy jalapeno juices on you hands.
- If you like your jalapeno poppers extra spicy, be sure to leave the spines intact.
- 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.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- To reheat leftover jalapeno poppers you can use an air fryer, toaster oven, or a microwave!
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!