Description

These keto bacon-wrapped jalapeno poppers are quick, flavorful, and perfect for busy weeknights. They are crispy, creamy, and spicy, fitting perfectly into a keto lifestyle.

Ingredients

Scale

10 medium fresh jalapeños
10 slices thick-cut bacon (center-cut preferred)
8 ounces (225g) full-fat cream cheese, softened
½ cup (50g) shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Salt and pepper to taste (about ½ teaspoon salt and a few grinds of pepper)
Optional: 2 tablespoons chopped fresh cilantro
Optional: ½ cup crumbled cooked sausage

Instructions

Wash jalapeños and cut each in half lengthwise. Remove seeds and membranes for less heat if desired.
In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until smooth. Fold in cilantro or cooked sausage if using.
Fill each jalapeño half with the cream cheese mixture using a spoon or small cookie scoop.
Wrap each stuffed jalapeño half with a slice of bacon, securing with a toothpick if needed. Place seam-side down on a baking sheet.
Preheat oven to 400°F (200°C). Bake poppers for 20-25 minutes, flipping halfway through, until bacon is crispy and filling is hot.
Let poppers cool for a few minutes before serving.

Notes

Use thick-cut bacon for best crispiness. Do not overcrowd the pan to ensure even cooking. Flip poppers halfway through baking. Room temperature cream cheese makes stuffing easier. Remove seeds for less heat, especially for kids. Can be made ahead and refrigerated up to 24 hours before baking. Air fryer option: cook at 375°F for about 15 minutes, checking frequently.

Prep Time: 25 minutes
Cook Time: 20-25 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 popper half
Calories: 110
Sodium: 230
Fat: 9
Saturated Fat: 4
Carbohydrates: 1
Fiber: 0.5
Protein: 6

Keywords: keto, bacon-wrapped, jalapeno poppers, cream cheese, low-carb, appetizer, snack, easy recipe, weeknight dinner