Spicy Jalapeno Keto Poppers

Spicy Jalapeño Keto Poppers are a fiery, indulgent low-carb snack featuring jalapeños stuffed with a creamy blend of cream cheese and sharp cheddar, then baked until bubbly and topped with crispy bacon for a smoky, salty finish. Each popper delivers a satisfying mix of heat, tang, and rich cheese with a juicy pepper bite and crunchy bacon, all while staying strictly keto-friendly. Perfect for game day spreads, party appetizers, or a quick weeknight treat that keeps carbs low without sacrificing bold, satisfying flavor.

Course Appetizer, Snack

Cuisine American

Keyword Bacon, gluten free, jalapeno poppers, keto, low-carb, spicy snack

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 210kcal

Equipment

baking sheet
Parchment Paper
Mixing bowl
spoon
Knife
Cutting board
Oven
gloves

Ingredients

For the jalapeño poppers

12 whole jalapeños medium, firm, halved lengthwise and seeded
4 ounces cream cheese softened
1 cup shredded sharp cheddar cheese
6 slices bacon cooked until crisp and crumbled
2 tablespoons chopped green onion optional, for extra flavor
1 tablespoon olive oil for brushing jalapeño halves
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon ground cayenne pepper optional, for extra heat
1/4 teaspoon sea salt or to taste
1/8 teaspoon freshly ground black pepper or to taste

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Wear gloves and slice each jalapeño in half lengthwise, then carefully remove the seeds and membranes to control the heat level.
Place the jalapeño halves cut side up on the prepared baking sheet and lightly brush the insides with olive oil.
Add the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, cayenne pepper, sea salt, black pepper, and chopped green onion to a mixing bowl.
Mix the filling ingredients together until completely smooth and well combined.
Spoon the cheese mixture into each jalapeño half, filling them just to the top without overpacking to prevent overflow while baking.
Sprinkle the crumbled cooked bacon evenly over the tops of all the stuffed jalapeños, pressing it gently into the filling so it adheres.
Bake the poppers for 15 to 20 minutes until the jalapeños are tender, the cheese filling is melted and bubbly, and the bacon is crisp.
Let the jalapeño poppers cool for a few minutes on the baking sheet, then transfer to a platter and serve warm or at room temperature.

Notes

For a milder batch, remove all seeds and white membranes and choose larger, smoother jalapeños, and for extra heat, leave a bit of membrane in or add more cayenne to the filling. These poppers can be assembled up to one day ahead and refrigerated unbaked, then baked just before serving, adding a couple of extra minutes to the bake time if they go into the oven cold. Leftovers keep well in an airtight container in the refrigerator for up to 3 days and reheat best in a 350°F oven or air fryer so the bacon stays crisp. To keep the recipe strictly keto, avoid adding bread crumbs or sweet sauces and stick with full fat cream cheese and cheese for the best texture and macros.

Nutrition