Baked Jalapeno Poppers Keto Recipes

KETO JALAPENO POPPERS

Steps:

• Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
• In a mixing bowl, mix together the cream cheese, shredded cheese, and spices, and mix until combined. Scoop out portions of the filling into the jalapeno halves. Moving quickly, wrap a strip of bacon around each one, and add two toothpicks into each one, to hold into place.
• Place the jalapeno halves onto the lined baking sheet and bake 25-27 minutes, or until the bacon becomes crispy. Remove from the oven and serve immediately.

KETO JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees and line baking sheet with parchment paper.
• Place bacon slices on paper towel-lined plate and microwave for 3 minutes. Set aside to slightly cool.
• In a medium bowl, add cream cheese, shredded sharp cheddar, salt, and pepper and microwave for 15 seconds. Stir together.
• Carefully scoop cream cheese mixture into plastic baggie. With a scissors, snip off corner of baggie and pipe contents into jalapenos.
• Wrap bacon slices around jalapenos and pin with toothpick.
• Place jalapenos on prepared baking sheet and bake for 15 minutes.
• Increase oven heat to broil and broil for 2-3 minutes, watching to ensure cream cheese does not burn.
• Remove from oven and allow to cool slightly before eating.

KETO BACON CREAM CHEESE JALAPEñO POPPERS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
• In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.) Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
• Top each jalapeno popper with about a teaspoon of bacon bits, pressing lightly into the cream cheese filling.
• Bake about 15 minutes, until the peppers are soft and the bacon on top is crispy.

KETO JALAPEñO POPPER CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Fry your bacon to make them crispy. Then dice the bacon into small pieces.
• Filet the chicken breasts so they are thinner.
• Lay the chicken flat in a 9x13 baking pan.
• Season the chicken with the garlic salt.
• Spread the softened cream cheese over the top.
• Remove the seeds from the jalapeños using a spoon and then dice them up.
• Sprinkle the diced up jalapeños and bacon over the chicken.
• Bake for 30-40 minutes until the chicken reaches an internal temperature of 165 degrees F.
• Sprinkle the cheddar cheese on top and bake for an additional 5 minutes until the cheese is melted. Let it rest for 5 minutes and then enjoy!

BAKED JALAPENO POPPERS RECIPE - EASY KETO RECIPE

Steps:

• Preheat the oven to 360°F/180°C and line a large rimmed baking sheet* with parchment paper*.
• Prepare the jalapeños: using a paring knife, cut each one in half, lengthwise. Carefully cut the ribs, then deseed and discard. Place the jalapeño halves on the prepared baking tray, cut side up.
• In a mixing bowl*, add cream cheese, shredded cheese, crumbled bacon, chives, garlic powder, and season with salt and pepper to your taste. Mix until well combined.
• Stuff each jalapeño with the cheese mixture, then place the baking tray in the preheated oven.
• Bake for 15-20 minutes or until the peppers are tender and golden on tops.
• Sprinkle with chives if desired and enjoy while hot!

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 350° F
• Slice the bacon in half (this will give you 16 half length pieces).
• Slice the ends off each jalapeno. Slice each jalapeno in half length-wise. Remove seeds and membranes with a corer or knife. (Caution: use gloves to protect hands)
• Mix the cream cheese and cheddar cheese together in a bowl.
• Fill each jalapeno half with the cheese mix. (You can either place two halves back together or keep them separate. We prefer separate!)
• Wrap each piece in bacon.
• Place all bacon-wrapped jalapeno poppers on a baking sheet lined with aluminum foil. Make sure there is a bit of room between each piece. Bake for 20-25 minutes (until bacon is baked and jalapenos are desired spiciness).
• Important: Do a taste test with one popper to measure the spiciness. The longer you bake the poppers, the less hot they become.
• Add salt, paprika and any other spices to taste. Enjoy!

BAKED JALAPENO POPPERS (KETO)

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops off of the jalapenos, slice them in half, and remove the seeds and innards from the peppers. Drizzle with 2 teaspoons of avocado oil and very lightly sprinkle with sea salt.
• Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.
• While the jalapenos are baking or cooling, prepare the cream cheese stuffing mixture. Add the remaining ingredients (cream cheese, jack cheese, garlic, green onion, sriracha, sea salt) to a mixing bowl and mix well to combine (this process will be easier if you allow the cream cheese to come to room temperature first).
• Use a spoon to scoop the cream cheese mixture into the peppers.
• If desired, stir ½ cup of almond flour with 2 teaspoons of avocado oil in a mixing bowl and sprinkle on top of the stuffed jalapenos.
• Bake the stuffed jalapenos for another 8 to 10 minutes, or until the cream cheese is golden-brown.
• Serve the poppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.

BAKED KETO JALAPENO POPPERS

Steps:

• Slice the jalapeños long ways and scoop out the centers.
• In a bowl, stir together the cream cheese, cheddar cheese, parmesan, cilantro, garlic powder, and salt until combined.
• Stuff each jalapeno pepper with the filling and then dip them in the almond flour.
• Cook them on a baking sheet at 425 F for 15-20 minutes.

KETO JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees.
• Cut the stem off each jalapeno pepper and slice them in half lengthwise. Use a spoon to carefully scoop out the inside of each pepper half.
• In a bowl, combine the cream cheese, cheddar cheese, bacon crumbles and garlic powder. Stir to combine well.
• Fill each jalapeno pepper half with the cream cheese mixture.
• In a small bowl, whisk together the egg and heavy whipping cream.
• Place the Moon Cheese into a food processor and pulse until it has come to fine crumbs.
• Put the Moon Cheese crumbs on a plate in an even layer.
• Dip the filled peppers into the egg mixture and then coat in the Moon Cheese crumbs. Place the peppers onto a parchment lined baking sheet.
• Bake the peppers for 30 minutes until browned and crispy on the outside, and serve.

KETO JALAPENO POPPERS

Steps:

• Slice jalapenos in half length-wise. Carefully scrape out the seeds and membranes with a spoon and discard. See note.
• Add the cream cheese, cheddar, garlic powder, and onion powder to a small bowl and stir well to combine.
• Spoon the cheese evenly between the jalapenos.
• Cut the bacon slices in half and wrap each jalapeno with a half slice of bacon.
• Turn air fryer to 390 degrees and let heat for 2 minutes.
• Carefully add the jalapenos to the basket of the air fryer in a single layer with space between each. Work in batches if your air fryer will not fit all 8 halves at once.
• Air fry for 10 minutes or until bacon is as crisp as you'd like.
• Preheat oven to 400 degrees.
• Place prepared jalapenos on a rimmed baking sheet and bake for 15 minutes or until bacon is as crisp as you'd like.

KETO JALAPEñO POPPERS

Steps:

• In a skillet over medium heat, fry the bacon until crispy. Set aside on a paper towel-lined plate to cool. When cool enough to handle, chop the bacon into bits.
• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Slice the jalapeño peppers in half lengthwise (Optional: If you would like to remove the stems, first cut the stem end off the jalapeños before slicing in half). Use a spoon to scrape out the seeds and membranes. (If you prefer spicy food, feel free to incorporate the jalapeño seeds and membranes into the cheese sauce instead of discarding them.)
• In a medium-sized bowl, use a fork to combine the cream cheese, cheddar cheese, garlic powder, and bacon bits. Spoon some of the mixture into each jalapeño half and set the peppers cheese side up on the lined baking sheet. Bake for 18 to 20 minutes, until the cheese is melted and slightly crisp on top.

LOW-CARB JALAPEñO POPPERS (KETO-FRIENDLY)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Using gloves, trim the stems and slice each Jalapeno in half long-ways. Next, remove all of the light green membrane and the seeds and carefully cut away any of the white ribs inside the peppers. If needed, rinse the peppers to remove any additional seeds.
• Next, transfer the Jalapenos to a baking sheet and place them cut-side-up. Bake for 11 minutes then let cool until at least lukewarm before adding the filling.
• In the medium bowl, stir together all of the filling ingredients until thoroughly combined.
• Using a spoon or clean hands, stuff each pepper with the filling until full and then press down the filling in slightly to ensure that it stays in pepper while baking. Next, sprinkle the additional shredded cheese over each jalapeno. If desired, garnish with additional chopped cilantro.
• Finally, bake the stuffed Jalapenos at 375 degrees Fahrenheit for about 20 minutes, or until the cheese on the top begins to brown slightly.

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

KETO JALAPENO POPPER BITES

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
• For the outer dough layer: combine the mozzarella cheese with the cream cheese in a medium microwave-safe bowl. Heat in the microwave for 30-second intervals until the cheeses are melted and combine easily. Then, add in the almond flour, baking powder, and egg. Stir until well combined.
• Divide the dough into 20 equal portions. About 1.5 tablespoons per portion.
• With wet hands, flatten a piece of dough, then place about 1 tsp of cream cheese, some of the diced jalapenos, and some of the bacon crumbles into the center of the dough. Gently wrap the dough around the filling and pinch the open ends together to seal. Place the pinched together side down on the prepared baking sheet. Repeat with the remaining dough pieces.
• Bake for 15-20 minutes or until the dough is cooked through and golden brown. Serve immediately or read the post above for storage/freezing instructions.

BACON-WRAPPED KETO JALAPEñO POPPERS

Steps:

• Mix the cream cheese and homemade ranch seasoning mix in a small bowl
• Add the cream cheese mixture to the jalapenos
• Wrap the jalapenos with the bacon halves. Secure the bacon with a toothpick.
• Cook at 400 degrees in the air fryer basket for 10-15 minutes, or until the bacon is crispy enough for you.

KETO JALAPENO POPPERS

Steps:

• Preheat the oven to 400°F and line a large baking sheet with Silpat or parchment paper.
• Using a paring knife, cut off one-third of each pepper lengthwise, to create a "jalapeno boat," so they can be easily filled. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard.
• Finely chop the cured chorizo sausage. Over medium high heat, sauté the sausage until browned and crispy, approximately 3-5 minutes. Remove chorizo from the pan and let cool. Reserve the remaining chorizo oil in the pan as it will be used to cook the minced mushrooms later.
• Add mushrooms to a food processor and blitz until finely minced. Add minced mushroom into the pan and toss with chorizo oil. Sauté mushrooms over medium heat until browned and reduced, 4-5 minutes. Leave mushrooms in the pan and turn off heat.
• Immediately add the chorizo, cream cheese, shredded cheddar cheese, onion powder and garlic powder to the warm pan mix with a spatula until fully combined.
• Stuff jalapeno peppers with the mushroom, chorizo and cheese mixture.
• Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.
• Meanwhile, using a French Knife, finely chop smokey Hickory Sticks. Sprinkle Hickory Sticks over Keto Jalapeno Poppers.
• Transfer the Keto Jalapeno Poppers to a large serving dish and top each crushed Hickory Sticks. Serve warm!

KETO JALAPENO POPPERS

Steps:

• Cut each jalapeno pepper in half lengthwise. Using a spoon scoop out the seeds and ribs of the pepper.
• Mix the goat cheese or cream cheese with the dried basil, salt and pepper. Stuff each jalapeno with the mixture.
• Heat a dry pan and crisp the bacon pieces, tossing for 2 minutes.
• Sprinkle the bacon bits onto each pepper half. Press gently to make sure the bacon sticks and serve cold.