Low Carb Keto Jalapeno Popper Casserole

This Low Carb Keto Jalapeño Popper Casserole delivers all the creamy, cheesy, spicy flavor of classic jalapeño poppers in an easy baked dish that skips the carbs. Fresh jalapeños bring adjustable heat, while a rich mixture of cream cheese, sour cream, and sharp cheddar creates a luscious base around tender shredded chicken. A crunchy topping of smoky bacon and more melted cheese turns golden and bubbly in the oven, giving each bite a balance of creamy, spicy, and savory flavors. Perfect as a main dish for weeknight dinners with a simple salad, as a hearty breakfast alongside eggs, or as a party-ready casserole that guests can scoop straight from the pan.

Course Dinner, Lunch, Main Course

Cuisine American, Keto, Low Carb

Keyword bacon jalapeno casserole, gluten free, jalapeno popper casserole, keto casserole, low carb chicken casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 420kcal

Equipment

9x13-inch Baking Dish
large mixing bowl
Skillet
Whisk
Spatula
Cutting board
Chef's knife

Ingredients

For the casserole base

4 ounces cream cheese, softened
1/2 cup sour cream full-fat
1/4 cup mayonnaise full-fat, no sugar added
1 1/2 cups shredded sharp cheddar cheese divided
2 cups cooked shredded chicken rotisserie or poached, skinless
6 fresh jalapeños, seeded and diced leave some seeds for more heat if desired
1/4 cup green onion, thinly sliced white and green parts
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

For the topping

6 slices bacon, cooked and crumbled sugar-free
1/2 cup shredded cheddar cheese or Monterey Jack
1 tablespoon butter, melted for extra browning and richness
2 tablespoons fresh jalapeño, thinly sliced for garnish, optional

Instructions

Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish with butter or cooking spray.
If the bacon is not already cooked, cook the slices in a skillet over medium heat until crisp, then transfer to a paper towel lined plate to cool and crumble them once cooled.
Add the softened cream cheese, sour cream, and mayonnaise to a large mixing bowl and whisk or beat until completely smooth and creamy with no lumps.
Stir in 1 1/4 cups of the shredded sharp cheddar cheese, reserving the remaining 1/4 cup for the topping, and mix until evenly combined.
Add the shredded chicken, diced jalapeños, sliced green onion, garlic powder, onion powder, smoked paprika, sea salt, and black pepper to the bowl and fold everything together until the chicken and vegetables are well coated in the creamy mixture.
Taste the mixture and adjust the seasoning with additional salt, pepper, or jalapeño if you prefer more heat.
Spread the chicken jalapeño mixture evenly into the prepared baking dish, smoothing the top with a spatula so it is in an even layer.
In a small bowl combine the remaining 1/4 cup shredded cheddar cheese with the additional 1/2 cup shredded cheddar for the topping, the crumbled bacon, and the melted butter, tossing until the cheese and bacon are lightly coated.
Sprinkle the bacon and cheese topping evenly over the casserole, then scatter the thin jalapeño slices on top if using for garnish.
Bake the casserole for 20 to 25 minutes, or until the edges are bubbling, the center is hot, and the cheese on top is melted and lightly golden.
If the cheese is browning too quickly before the casserole is heated through, tent the dish loosely with foil and continue baking until done.
Remove the casserole from the oven and let it rest for 5 to 10 minutes to set slightly and cool to a comfortable serving temperature.
Garnish with extra sliced green onion or jalapeño if desired, then slice or scoop into portions and serve with a simple green salad or your favorite low carb side.

Notes

For a milder casserole, remove all seeds and membranes from the jalapeños and reduce the number to 4, or replace part of the fresh jalapeños with diced green bell pepper while keeping in mind that bell peppers add slightly more carbs. To save time on busy nights, prep the shredded chicken, cooked bacon, and chopped jalapeños up to 2 days ahead and store them separately in airtight containers in the refrigerator until you are ready to assemble and bake. Leftover casserole keeps well covered in the refrigerator for up to 4 days and reheats best in a 350°F oven until warmed through, though the microwave on low to medium power also works in short intervals. To keep this recipe strictly keto, choose sugar-free bacon and mayonnaise without added sugar or starch, and avoid serving it with high carb sides like bread or potatoes, opting instead for leafy salads or roasted low carb vegetables.

Nutrition