Baked Keto Jalapeno Poppers Recipes

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.

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:

• 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.

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 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.