Heat Up With This Low Carb Jalapeno Poppers Recipe!
We love spicy. We love bacon. We love cheese. So what could be better than jalapenos stuffed with cheese and wrapped in bacon? Nothing. The answer is nothing.
This delicious combination requires a bit of prep as there are a lot of steps, but don’t let that discourage you! In the end, you’ll be biting down on these bad boys and thanking your past self for the effort put into this delicious treat. It’s also really fun to introduce this recipe to friends and enlist their help in the prep.
Here are a few things to keep in mind:
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- When purchasing jalapenos, test one or two for heat. I’ve purchased many batches and some have been EXTREMELY HOT, while others had so little heat, I thought I bit into a strangely-shaped bell pepper. If there is no or close to no heat, they will not be hot whatsoever because any kind of physical heat (baking, frying, etc.) kills most of the peppers’ spiciness (this rule applies to all peppers and spices).
- Try to use gloves (latex or any type of protective gloves) when cutting and gutting the peppers. If you don’t and the peppers are very spicy, your fingers will start burning in about a half hour or so for a few hours (it takes some time for the chemical to seep into your skin). It won’t be horrible but a bit uncomfortable!
- If you can’t eat dairy, replace all the cheese with guacamole or something else you like that’s spreadable, like vodka sauce or marinara sauce (we used some guacamole in addition to cream cheese this time!).
- Once you slice the jalapenos in half and stuff with cheese, you can put the two halves back together and then wrap in bacon (in which case do not cut your bacon in half!).
If you enjoyed this recipe, you have to try this Keto Jalapeno Popper Chicken Casserole from Keto Cooking Christian. All of the classic jalapeno popper ingredients brought together to make a simple and delicious casserole, what’s not to love?
Now onto the bacon-wrapped jalapeno poppers recipe!
| Servings: servings |
- 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!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!
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The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Lunch in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Lunch in Five – 30 low carb lunch recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy savory french crepes, creamy chowder, mouthwatering casseroles and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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These are a weekly staple! I love this recipe. I sometimes don’t end up with enough filling so I just add a little bit more cream cheese and I always broil them for about 3 minutes for an extra crunch! Thanks for the amazing recipe!
These look great! I plan on making them soon. BTW I purchased all 4 of the Keto in Five cookbooks. I love them! Recipes are easy and each one has been very tasty so far. This has made starting Keto SO much easier. Thanks!
I love these!! I even went out and got plastic gloves for them ??
is there any way to make it so the jalapenos are a bit more tender?
“If you can’t eat dairy…replace with something spreadable like vodka…?” Uh, what if you are a recovering alcoholic?
Then don’t use vodka sauce 🙂
Hello! Was wondering if leftovers need to be kept refrigerated? I’ve been trying to find something that can last for a few days without refrigeration. Thank you!
Definitely refrigerate!
There awesome!!
As for the macros, is this for 4 jalapenos or per popper?
The macros are for 8 jalapeno poppers (made from 4 jalapenos).
I made them tonight! Me and me husband absolutely love the flavor! The only problem I had was that I cut the bacon in half and the pieces were a little to short to wrap the bacon. Next time I will leave the strips whole. I have left over ingredients I will make more for the football game.
We use a grapefruit knife and leave the Jalapeno whole. Just cut off the top, core. Easy with the serrated both sides, bent tip knife. We actually bought several brands and each have our favorite. Then stuffing with one of the knives helps pack the cream cheese down inside.
Love jalapeno poppers! Here’s a tip – a strawberry huller is the PERFECT tool for coring the peppers as long as they’re not too small. SO much easier than a knife.
That is an awesome tip! Thanks, Candy!
Needed double the cheese to just make 12, not 16. Also had to bake them for 45 minutes for the bacon to cook. Half the cheese melts and flows out the end of the pepper.
Hey Bruce,
Thank you for the honest feedback! We’ll remake these soon and double check our calculations.
Regarding the cheese flowing out, this is very normal and happens all the time. Sometimes we push it back in when we pull them out of the oven or we just eat it right off the baking sheet.
I have not tried it yet ,but putting the jalapenos with the cheese mixture in them into the freezer for 30 mins then wrap them in bacon and pop them int he oven should keep the cheese in place a bit better.
I also needed WAAAYYY more oven time to cook the bacon. I followed the recipe pretty closely except I added some cooked, drained spinach into the filling. My bacon was thin-sliced and cut in half pieces, as suggested. The bacon is shriveling in the oven after so much time, so next time I think I’ll A) use whole slices and toothpicks to keep it in place, and B) parcook the bacon first in the microwave