It doesn’t get much better than these Keto Jalapeno Poppers! With cream cheese, goat cheese, and cheddar cheese all topped off with bacon, your friends and family will break into a happy dance when you make these. (Unless you decide to keep them for yourself – because they really are that good.) Simply the best poppers I’ve ever had!
Keto Jalapeno Poppers Backstory
I like all kinds of food, but I would have to say that appetizers are my “thing.”
It always amazes me how so much flavor can be packed into a tiny bite.
And I don’t discriminate – I like everything from bar food appetizers like jalapeno poppers and cheese sticks, to carpaccio, to simple but delicious cheese plates.
I can remember as a teenager, begging my mom to buy frozen cheese sticks and jalapeno poppers. Now and then she would, and I’d be in heaven.
It has been years since I’ve had those, but I do still have a deep love for cheesy stuffed jalapenos. Of course, these days I make them without the breadcrumbs, and I bake them rather than frying them.
(Because I’m pretty sure frying unbreaded cheese stuffed jalapeños would be a BIG mess. And because I hate the effort of deep frying in general. And the way it makes my house smell.)
With these baked Keto Jalapeno Poppers, you’ve got all of the flavors of traditional stuffed and breaded jalapeños with a fraction of the carbs. With just one net carb a serving, you can easily fit this into your macros.
I’ve been known to make a meal out of these by adding cooked and crumbled sausage or shredded chicken to the cheese mixture. (They are also fabulous at the center of stuffed chicken.)
Either way – you are going to be so wowed by the flavor that you forget to miss the breadcrumbs.
How to Make Keto Jalapeno Poppers
Like a baking sheet with parchment paper and preheat your oven to 420 degrees.
- Prep Jalapeños
Slice jalapeños lengthwise. Seed and remove the white membranes. (I recommend wearing gloves for this – especially if you wear contacts. Speaking from experience here.)
Place the peppers cut side down on the baking sheet and cook for 7 minutes. Remove from the oven and allow to cool slightly.
- Mix Cheeses
Meanwhile, stir together the cream cheese, goat cheese, onion, and garlic. Season to taste with salt and pepper.
Spoon the cream cheese filling into the peppers, and top with the cheddar cheese and bacon.
Bake for 5 minutes.
Turn the oven to broil, and cook until golden brown, about 3 minutes. (Keep a close eye out so they don’t burn!)
Frequently Asked Questions
Yes. This is entirely personal preference. I find the peppers to be to crunchy without this additional step, but if that doesn’t bother you then just skip the step.
Yes, you may make these up to two days ahead of time and store them tightly covered in the refrigerator. Leftovers will keep for up to four days in the refrigerator.
Variations for This Recipe
- If you don’t like goat cheese, feel free to use all cream cheese. Alternatively, you can use all goat cheese.
- Add 1/2 teaspoon chili powder and 1/4 teaspoon cumin to the cream cheese mixture. Alternatively, add 1 teaspoon of smoked paprika.
- Substitute ricotta cheese for the goat cheese.
- Use Monterey Jack Cheese in place of the cheddar
- Add 4 ounces of cooked and crumbled Italian sausage to the cream cheese mixture.
- If you prefer, these can be cooked on the grill.
If You Like This Recipe You May Also Like:
Low Carb Jalapeno Poppers
Keto Jalapeno Poppers
- 10 jalapeño peppers
- 4 ounces cream cheese softened
- 4 ounces goat cheese softened
- 1 tablespoon minced onion
- 2 cloves garlic minced
- 2 ounces cheddar shredded
- 3 pieces bacon cooked and crumbled
- Preheat oven to 420 degrees. Line a baking sheet with parchment paper.
- Slice the jalapeños lengthwise. Seed the chilies, and remove any remaining white membranes to make room for the filling.
- Place the jalapeños cut side down on the prepared baking sheet. Cook for 7 minutes.
- Remove from oven, and turn over. Allow to cool.
- While the jalapeños are cooking, stir together cream cheese, goat cheese, onion, and garlic. Season to taste with salt and pepper.
- Spoon the cream cheese filling into the cooled jalapenos.
- Top with cheese and bacon.
- Bake for 5 minutes.
- Turn the broiler on and broil until golden brown, about 2 to 3 minutes.