Keto Jalapeno Poppers

Keto Jalapeno Poppers

The Spruce Eats / Leah Maroney

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: Serves 10

These keto jalapeno poppers are stuffed with a cheesy cream cheese filling and topped with smoky bacon. They're a simple, but delicious appetizer for carb-watchers and cheese lovers alike. With only five ingredients, these jalapeno poppers couldn’t be easier. They’re the perfect party food since you can have them on the table from start to finish in under 30 minutes.

We topped the poppers with crispy bits of bacon rather than wrapping them with full slices. It’s less messy and looks prettier when it’s been baked. The bacon is also much crisper than if you wrap the poppers with raw slices of bacon. 

Ingredients

  • 1/2 pound bacon
  • 10 medium-sized jalapeño peppers
  • 8 ounces cream cheese (softened)
  • 1/2 cup cheddar cheese (shredded)
  • 1/3 cup scallions (chopped)
  • 1 teaspoon garlic powder

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F and line a baking sheet with parchment paper.

    Keto Jalapeno Poppers ingredients
     The Spruce Eats / Leah Maroney
  2. Chop the bacon into a small dice. Add it to a sauté pan and cook on medium heat until they are almost crisp but still have a little fat and aren’t totally browned. 

    Cook the bacon
     The Spruce Eats / Leah Maroney
  3. Drain the grease from the bacon on a paper towel-lined plate and set aside. 

    Drain the cooked bacon
     The Spruce Eats / Leah Maroney
  4. Add the cream cheese, shredded cheddar, green onions, and garlic powder to a medium-sized bowl. Mash the ingredients together until they are combined and all of the ingredients are equally dispersed throughout the cream cheese. 

    Mix up the filling
     The Spruce Eats / Leah Maroney
  5. Cut each jalapeño in half lengthwise. Scoop out the seeds and ribs with a teaspoon. Make sure to wear plastic gloves when you do this step to avoid getting the peppers' spicy oil on your hands. 

    Cut open the peppers
     The Spruce Eats / Leah Maroney
  6. Stuff each jalapeño half with about a tablespoon of the cream cheese mixture. Do not overstuff as the filling will overflow as it bakes. Place them on the prepared baking sheet. 

    Stuff the peppers
     The Spruce Eats / Leah Maroney
  7. Sprinkle about a teaspoon of the bacon bits onto each popper. Press gently to make sure the bacon sticks and does not fall off. 

    Top with bacon
     The Spruce Eats / Leah Maroney
  8. Bake for 10 to 15 minutes or until the peppers are softened and the bacon is browned and crisp. 

    Bake the jalapeno poppers
     The Spruce Eats / Leah Maroney
  9. Serve immediately.

    Keto Jalapeno Poppers
     The Spruce Eats / Leah Maroney

Recipe Variations

  • Add other herbs besides scallions to the cream cheese mixture. Try chopped cilantro, parsley, or chives.
  • You can also add fresh garlic in place of the garlic powder. 
  • If you aren’t cutting out sugar and carbs you can also mix in a 1/4 cup of barbecue sauce to the cream cheese mixture. This adds a little sweetness and adds to the smokiness of the bacon. 

Tips

  • Wear gloves while cutting and de-seeding the jalapeños.
  • You can use bacon bits in place of homemade ones if you want to save time.
  • You can make this appetizer up to a day in advance. Simply wait to bake them 20 minutes before you are ready to serve. They also reheat easily in the oven or microwave if you have leftovers.