Keto Jalapeno Poppers
My oven-baked keto jalapeno poppers pair spicy jalapeños with a creamy filling, all wrapped in bacon. Virtually 0 net carbs per serving!
Servings 24 servings
Calories 53kcal
Ingredients
- 12 large jalapeno peppers de-seeded and halved
- 1 cup cream cheese softened
- 1 cup shredded cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 12 slices bacon halved
Instructions
- 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.
Notes
TO STORE: Place the leftovers in an airtight container in the fridge, and they will keep fresh for up to 3 days.
TO FREEZE: Let the peppers cool completely, then wrap them in foil and freeze them in a ziplock bag for up to 6 months.
TO REHEAT: Bake the peppers in the oven or air fryer at 350F until warm.
Nutrition
Serving: 1serving | Calories: 53kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Sodium: 109mg | Potassium: 35mg | Fiber: 1g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg