Keto Jalapeño Poppers

4.41 from 10 votes

These Keto jalapeño poppers are so good, you'll never miss the breading!

Prep Time10

Cook Time20

Total Time30

Course: Appetizers, Side Dish, Snacks

Cuisine: American

Servings: poppers

Calories: 40kcal

Get Recipe Ingredients

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.

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!