Cheesy Jalapeño Keto Poppers

Cheesy Jalapeño Keto Poppers are a spicy, creamy, low-carb snack made by filling fresh jalapeños with a rich mixture of cream cheese, sharp cheddar, and optional crispy bacon, then baking until bubbly and golden. This breading-free, keto-friendly version keeps carbs ultra low while delivering bold flavor, creamy centers, and crisp-tender peppers, perfect for game days, parties, or as a fun, flavorful side dish.

Course Appetizer, Side Dish, Snack

Cuisine American, Keto, Low Carb

Keyword baked jalapeno poppers, cheesy jalapeno poppers, jalapeno poppers, keto appetizer, keto party food, low carb snack

Prep Time 15

Cook Time 18

Total Time 33

Servings poppers

Calories 90kcal

Equipment

baking sheet
Parchment Paper
Mixing bowl
spoon
Chef's knife
Cutting board
measuring cups and spoons

Ingredients

Jalapeño poppers

8 medium jalapeños, halved lengthwise and seeded
1 tablespoon olive oil for brushing jalapeños

Cheesy filling

4 ounces cream cheese, softened use full-fat, brick-style cream cheese
1 cup shredded sharp cheddar cheese packed, freshly shredded if possible
4 slices bacon, cooked crisp and finely chopped optional but recommended
2 tablespoons finely chopped green onion green parts only
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika or regular paprika
1/4 teaspoon fine sea salt or to taste
1/8 teaspoon ground black pepper or to taste

Optional garnish

2 tablespoons sour cream for serving, optional
1 tablespoon finely chopped fresh cilantro optional

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the jalapeños in half lengthwise, leaving the stems on if possible, and use a small spoon or knife to carefully remove the seeds and inner membranes according to your preferred spice level.
Place the jalapeño halves cut side up on the prepared baking sheet and lightly brush the outsides with olive oil to help them roast and blister in the oven.
Add the softened cream cheese, shredded sharp cheddar, chopped bacon, green onion, garlic powder, smoked paprika, salt, and black pepper to a medium mixing bowl.
Stir the filling ingredients together until the mixture is smooth, evenly combined, and the seasonings are well distributed throughout the cheese base.
Use a spoon to generously fill each jalapeño half with the cheese mixture, slightly mounding it so the filling reaches just above the rim of the pepper without overflowing excessively.
Arrange the filled jalapeños on the baking sheet so they sit flat and are spaced slightly apart to allow even baking and browning.
Bake the poppers for 15 to 18 minutes until the jalapeños are tender-crisp and the cheese filling is melted, bubbly, and lightly golden on the top edges.
Remove the baking sheet from the oven and let the poppers cool for several minutes so the filling can firm up slightly and become easier to handle.
Transfer the poppers to a serving platter and garnish with sour cream and chopped fresh cilantro if desired before serving warm.

Notes

For milder poppers, remove all seeds and white membranes from the jalapeños, and for extra heat, leave some of the membrane intact or add a pinch of cayenne to the filling. These poppers can be prepped ahead by stuffing the raw jalapeños and refrigerating them, tightly covered, for up to 24 hours before baking. Leftover baked poppers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in a 350°F oven or air fryer until warmed through and edges are crisp again. To freeze, arrange stuffed but unbaked poppers on a tray, freeze until solid, then transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time.

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