Keto Jalapeno Poppers
We’re back with another delicious keto alternative to your favorite carb loaded foods. If you’ve been craving the spicy goodness of your favorite jalapeno poppers, look no further! We’ve created the perfect keto recipe for cheesy jalapeno poppers.
The (Hot) Peppers
I don’t know about you, but I love jalapenos. I’m the guy at the grocery that swoops in and fills a produce bag with 2 pounds of jalapenos after you pick out “the perfect jalapeno” to add a little heat to your recipe of the day.
Why do I buy so many jalapenos? I age them! The older the jalapeno, the hotter it is. I stock up and let the magic happen in my produce drawer. Of course, if you’d like a less spicy flavor, pick out the fresh green jalapenos. Fresher jalapenos are less hot than aged jalapenos.
Pro Tip: wear gloves when prepping jalapenos – the burn is real. Often time’s I’ll forget to wear gloves and end up with a cold, burning feeling on my fingertips. Also, I’ve touched my eyes too many times after jalapeno prep and paid the price.
Keep it simple. The best cheese combos pack flavor without having to overdo it. I went with sharp cheddar slices and parmesan for a nice sharp flavor combo.
Pro Tip: Be mindful when selecting cheeses, as many contain starch and other unnecessary additives.
Bacon, Bacon, Bacon
Bacon makes everything better, doesn’t it? Like my other recipes that use bacon, I went with Sam’s Club store brand bacon crumbles. I default to bacon crumbles because they’re such a time saver. No cooking or dicing; just open the bag and go! Of course, you can use your favorite nitrate-free bacon for this recipe.
This recipe is a great way to sneak in a little extra salt. Because the ketogenic diet acts as a diuretic, we constantly need to replenish sodium. So whenever possible, I add a little extra salt to recipes to keep electrolytes up.
Nutrition Per Serving (6 Servings)
- Calories: 108
- Fat: 8.1g
- Protein: 6.8g
- Carbs: 1.7g
- Fiber: 0.7g
- Net Carbs: 1g
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|Prep Time||10 minutes|
|Cook Time||15 minutes|
|Passive Time||15 minutes|
- 13 jalapeno peppers
- 1/4 cup crumbled bacon
- 2 tbs Parmesan cheese
- 5 slices sharp cheddar cheese
- Line baking sheet with tin foil; spray with nonstick spray
- Select about 13 jalapenos and slice down the middle. Remove seeds and membrane (or leave in if you want extra heat!)
- Line up jalapenos on baking sheet. Place them closer together; this makes adding topping easier
- Sprinkle salt and parmesan cheese evenly onto peppers
- Cut 5 slices of cheddar cheese into 5 pieces and cover jalapenos (see photos)
- BACON! Evenly distribute crumbled bacon to your cheesy peppers
- Bake at 425 for 15-18 minutes
I hope you enjoy this recipe! My family has been making this simple recipe for years.