Keto Bacon Wrapped Jalapeño Poppers

Keto Bacon Wrapped Jalapeño Poppers are a spicy, creamy, and ultra-satisfying low carb snack made by filling fresh jalapeños with a rich blend of full-fat cream cheese and sharp cheddar, then wrapping them in thin-cut bacon and baking until irresistibly crispy. Each bite delivers a balance of gentle heat from the pepper, tangy melted cheese, and smoky, salty bacon. With no breading and only keto-friendly ingredients, these poppers stay crunchy on the outside and luxuriously creamy inside, making them ideal for game day spreads, party platters, or as a savory side dish that fits perfectly into a strict keto lifestyle.

Course Appetizer, Snack

Cuisine American, Keto

Keyword bacon wrapped jalapeno poppers, gluten free, keto jalapeno poppers, keto snack, low carb appetizer

Prep Time 20

Cook Time 25

Total Time 45

Servings poppers

Calories 120kcal

Equipment

baking sheet
rimmed baking pan
Parchment Paper
Mixing bowl
spoon
Cutting board
Chef's knife
Toothpicks
Oven

Ingredients

For the jalapeño poppers

6 fresh jalapeños, medium size halved lengthwise and seeded
4 ounces cream cheese, full-fat and softened
1 cup shredded sharp cheddar cheese
6 slices thin-cut bacon cut in half crosswise to make 12 shorter pieces
1 clove garlic, minced or to taste
1/4 teaspoon smoked paprika
1/8 teaspoon onion powder
1/8 teaspoon kosher salt or to taste
1/8 teaspoon freshly ground black pepper or to taste

Optional for serving

1/4 cup sour cream for dipping, optional
1 tablespoon sliced green onion or chives for garnish, optional

Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or a metal rack set over the sheet.
Slice the jalapeños in half lengthwise and use a small spoon or paring knife to remove the seeds and membranes, leaving the pepper shells intact.
Add the cream cheese, shredded cheddar, minced garlic, smoked paprika, onion powder, salt, and black pepper to a mixing bowl and stir until the filling is smooth and evenly combined.
Spoon the cheese mixture into each jalapeño half, pressing it gently so the filling is level with the top of the pepper without overstuffing.
Wrap each filled jalapeño half with a half slice of bacon, starting at one end and spiraling around to cover the filling, then secure the bacon with a toothpick if needed.
Arrange the wrapped jalapeño poppers on the prepared baking sheet with the cheese side facing up and space them slightly apart to allow the bacon to crisp.
Bake for 20 to 25 minutes, or until the bacon is browned and crispy and the peppers are tender, rotating the pan once for even cooking if desired.
Let the poppers rest for 5 minutes to allow the cheese to set slightly, then garnish with sliced green onion or chives and serve warm with sour cream for dipping if using.

Notes

For milder poppers, thoroughly remove all seeds and white membranes from the jalapeños, and for extra heat leave a small amount of membrane intact. Choose thin-cut bacon so it crisps fully in the oven without overcooking the peppers. If your bacon is very thick, you can partially cook it for a few minutes before wrapping. The unbaked, assembled poppers can be covered and refrigerated for up to 2 days before baking, and leftovers store airtight in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5 to 7 minutes to restore crispness and avoid microwaving, which can make the bacon rubbery and the peppers soggy.

Nutrition