These keto jalapeno poppers are a low carb appetizer that is so easy to prepare! Wrapped with bacon and with a creamy cheesy filling, it's a show stopper! Baked, not fried!
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: Jalapeno poppers can be stored in the refrigerator, covered. They will keep fresh for up to 3 days. TO FREEZE: Place leftover jalapeno poppers in a ziplock bag and store them in the freezer for up to 6 months. REHEATING: Place the poppers on a lined baking tray and reheat in a preheated oven at 180C/350F for 7-8 minutes. Recipe barely adapted from here.