Keto Jalapeno Poppers
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Spicy Kick
These Keto Jalapeno Poppers are a great appetizer. We also pair them with a salad and call it dinner. They are easy to make and super low carb.
Slicing & De-seeding
One of the tricks with Keto Jalapeno Poppers is to have them hold together when you’re baking them. As the jalapeno bakes it begins to soften and slump. Don’t worry…thats a good thing, as you want them to be soft.
Mash&Mix the cheese
Bring the cream cheese to room temperature and mash together all the ingredients in a small bowl. This does not have to be a fancy step…just mix and mash all the cheese mix ingredients together to form a thick paste.
Spoon into the Jalapeno
Using a small spoon press small dollops of the cheese mixture into each jalapeno half. Using the back of the spoon press the cheese into the Keto Jalapeno Popper to fill the cavity.
Bake
With you oven roaring at 400*, put your baking sheet with your Keto Jalapeno Poppers into the oven for about 15 minutes.
When the buzzer goes off I like to turn the oven up to broil for about 1 minute. This last punch of heat will get the cheesy Keto Jalapeno Poppers bubbly and crisp on top.
Serve and storage
We like to serve the Keto Jalapeno Poppers hot right out of the oven onto the plate. However, this is a great appetizer plate and can sit on the table to cool if you’re waiting for guests.
If there are any poppers left over I store them in an airtight container or ziploc bag in the fridge for up to a few days. These poppers are great reheated in the microwave or simply eaten cold straight out of the fridge.
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food like these Keto Jalapeno Poppers and still lose weight, look great and feel AMAZING.
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Ingredients
- 6 jalapeno halved and seeded
- 3 oz cream cheese
- ¼ cup cheddar cheese
- ¼ cup scallions
- 2 cloves garlic minced
- 2 slices bacon cooked and chopped
Instructions
- Preheat oven to 400*
- Slice the jalapenos in half length-wise with stem still on to help hold jalapeno half shape. Using the tip of a small spoon, scrape out all the seeds and inner pulp of each jalapeno. Set aside.
- In medium bowl mash together cream cheese, cheddar cheese, scallions, garlic and chopped bacon.
- Spoon equal amounts of the cheese mixture into each half of the jalapeno. Mash the cheese mixture into the cavity of the de-seeded jalapeno half and smooth out to level top of the stuffed jalapeno.
- Place the stuffed jalpenos on parchment lined baking sheet and bake for 15 minutes.
- You may want to turn up the oven to broil for about 1 minutes just at the end to get your jalapeno poppers nice and bubbly.
- Remove from oven and serve.
Notes
Nutrition
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
Just happy to be healthy, happy & OFF the diet roller coaster! 
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making dinners like these Keto Jalapeno Poppers is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
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