Jalapeno Poppers Low Carb Recipes

KETO JALAPEñO POPPERS WITH BACON

Steps:

• Wash and slice the jalapeño peppers in half. Remove the seeds, while trying to keep some of the spines intact so that the peppers retain some of their heat. You might want to use gloves while handling the peppers. I don't, but then again, I run with scissors!​
• Place cream cheese in a microwavable bowl, cover with a paper towel, and microwave for 45 seconds to soften. Mix in the ranch seasoning and garlic powder. Since my family LOVES spicy food, I added some of the seeds back into the cream cheese mix to add more heat, but this step is optional!​
• Spoon the cream cheese mixture into the peppers.
• Top each pepper with approximately one tablespoon of jack cheese.
• Pack the peppers tightly into a toaster oven tray. Fry the bacon until almost crispy. You want some fat left on the bacon since it will continue to cook for another 20 minutes. Once the bacon cools off enough to handle, break up into pieces and add to the peppers.
• Set toaster oven to 400 degrees F and bake the stuffed peppers for 20 minutes. Allow to cool for a few minutes before serving.

LOW CARB JALAPENO POPPERS

Steps:

• Preheat oven to 400 F and line a baking sheet with parchment paper.
• Cut the top of each jalapeno and cut in half lengthwise, then remove the veins and seeds and put aside. Cut each slice of proscuitto in half.
• Mix together the cream cheese, seasonings, and cheddar.
• Fill each jalapeno half with cream cheese mixture and wrap with half a slice of proscuitto, making sure that you fold it over the cut off top end so that the cream cheese mixture can't escape!
• Put on baking sheet and bake for about 10-15 minutes, until the proscuitto is crispy then serve!

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.

LOW-CARB JALAPENO POPPERS

Steps:

• Preheat oven to 350.
• Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).
• With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.
• Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.