I first encountered jalapeño poppers before I followed a keto way of eating. At the time, I said to myself, “Wow, this is way too much calories/fat to eat on my current diet, but I guess I’ll indulge since I’m at a friend’s house, and these are soooo good!” I can now happily say that I can eat a whole batch over a day or two, guilt-free. In addition to an easy meal or side dish, these are a real crowd pleaser and are great to share with friends (in larger quantities, as I’ve found it’s difficult for most people to eat fewer than 4 of these). I always picture jalapeño poppers on Super Bowl Sunday: it’s really hard to miss chips and salsa if you have a plate of these to munch on.
One of my family members is very averse to spicy foods and tried these with trepidation. Never fear! The removal of seeds and pith followed by roasting extinguishes most of the spice (did you know a majority of capsaicin glands are found in the pith? Fun fact!). The pairing with cream cheese does the rest of the job to keep even sensitive mouths asking for my poppers.
Jalapeño popper recipes are traditionally very simple, as you only need three ingredients. However, you can always add extra flair to the poppers.
Here are some variations:
- Mixing fresh green onion tops, chopped, into the cream cheese
- Drizzling with sugar free maple-flavored syrup, or serving with syrup on the side as a dip. This combination is especially for people who love the combination of maple syrup + bacon
- Chop one tomato and mix into cream cheese
But really, the variations are endless. Feel free to post with your favorites – I am always looking for more ideas. The cooking time and temperature dictates the tenderness vs crunch of the peppers and also the crisp vs chewiness of the bacon. If you bake at 350F for 30 minutes, you’ll have soft peppers with almost no crunch and chewy bacon. I like my bacon chewy, so this works well for me. If you want crispier bacon, I recommend turning up your oven and keeping an eye on the bacon until it is the right firmness for your taste.
Keto Jalapeno Poppers
- 8 ea Jalapenos Medium Sized (4-6 in long)
- 4 oz Cream Cheese Softened at Room Temperature
- 16 slices Bacon Any type
- Preheat the oven to 350°F
- Cut the tops off each jalapeño and then cut in half lengthwise.
- Using a spoon, scrape out the pith (fleshy inside) and seeds.
- Add about one tablespoon (0.5 oz) of cream cheese into each pepper. Your peppers should be about half-filled.
- *You can fill peppers completely with 1 oz per pepper popper, but a good portion of the cream cheese will ooze out while roasting
- Wrap one bacon slice around each popper, starting at the base and working toward the tip of the popper.
- Tuck the end of the bacon strip under the last loop if possible to prevent bacon from unfurling in the oven.