Spicy Keto Jalapeño Poppers

These spicy keto jalapeño poppers are made by stuffing fresh jalapeño halves with a rich blend of softened cream cheese, shredded cheddar, garlic powder, salt, and pepper, then wrapping each pepper with smoky bacon before baking until crisp. The result is a low-carb snack with a creamy, tangy center, crunchy bacon exterior, and a fresh, zesty pepper bite that delivers big flavor while staying perfectly keto-friendly.

Course Appetizer, Snack

Cuisine American, Keto

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

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 210kcal

Equipment

baking sheet
Wire rack
Mixing bowl
spoon or small spatula
paring knife
Cutting board
Oven

Ingredients

For the jalapeño poppers

10 jalapeños halved lengthwise and seeds and membranes removed to desired heat level
8 ounces cream cheese softened
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder optional
salt to taste
freshly ground black pepper to taste
10 slices bacon standard cut, each slice cut in half crosswise

Instructions

Preheat the oven to 400°F and place a wire rack over a rimmed baking sheet.
Cut the jalapeños in half lengthwise and use a small spoon or knife to remove the seeds and membranes to your desired spice level, then place the halves cut side up on the wire rack.
Add the softened cream cheese, shredded cheddar, garlic powder, salt, and pepper to a mixing bowl and stir until the mixture is smooth and well combined.
Spoon the cheese mixture into each jalapeño half, filling them generously and smoothing the tops so the filling sits just below the edges of the peppers.
Wrap each filled jalapeño half with a half slice of bacon, slightly stretching the bacon so it wraps snugly around the pepper and securing the end underneath if needed.
Arrange the wrapped jalapeños on the wire rack with a little space between each one so the heat can circulate for even crisping.
Bake for 20 to 25 minutes until the bacon is browned and crisp and the cheese filling is melted and bubbling, then broil for 1 to 2 minutes if you want the bacon extra crisp, watching closely to prevent burning.
Let the jalapeño poppers cool on the rack for about 5 minutes before serving so the filling can set slightly and is not too hot to bite into.

Notes

For a milder batch, remove all of the white membranes inside the jalapeños, and for extra heat leave some of the membrane and a few seeds in place. Wear kitchen gloves when handling jalapeños to avoid irritating your skin or eyes. These poppers can be assembled up to 2 days in advance and baked just before serving, or frozen unbaked on a tray and then transferred to a freezer bag for up to 1 month, adding a few extra minutes to the bake time if cooking from frozen.

Nutrition