Close up photo of Low Carb Jalapeno Poppers on a white platter with bacon on top and garnished with parsley.
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Keto Jalapeno Poppers

It doesn’t get much better than these Low Carb 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. Simply the best poppers I’ve ever had!
Prep Time15 mins
Cook Time14 mins
Course: Appetizer
Cuisine: American
Keyword: cheesy
Servings: 10
Calories: 124kcal
Author: Wendy Polisi

Ingredients

  • 10 jalapeño peppers

Cheese Filling

  • 4 ounces cream cheese softened
  • 4 ounces goat cheese softened
  • 1 tablespoon minced onion
  • 2 cloves garlic minced

For Topping

  • 2 ounces cheddar shredded
  • 3 pieces bacon cooked and crumbled

Instructions

  • 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.
    Photo of jalapeños cut in half face down on a parchment lined baking sheet.
  • 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.
    Photo of goat cheese, cream cheese, garlic, and onion in a small white bowl.
  • Spoon the cream cheese filling into the cooled jalapenos.
    Photo of jalapenos on a parchment lined baking sheet stuffed with a goat cheese cream cheese mixture.
  • Top with cheese and bacon.
    Photo of Keto Jalapeno Poppers ready for the oven.
  • Bake for 5 minutes.
  • Turn the broiler on and broil until golden brown, about 2 to 3 minutes.

Nutrition

Calories: 124kcal | Carbohydrates: 1g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 68mg | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 16.8mg | Calcium: 71mg | Iron: 0.4mg