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jalapeno poppers on a white dish that's sitting on a checkered orange colored kitchen towel
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4.15 from 7 votes

LOW CARB JALAPEÑO POPPERS

Low carb jalapeño poppers; so good, you'll never miss the breading!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizers, Side Dish, Snacks
Cuisine: American
Servings: 16 poppers
Calories: 74kcal

Ingredients

  • 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

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

  • 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 are the perfect alternative. 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.

Nutrition

Serving: 16g | Calories: 74kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg