Need more keto appetizer recipes? Try my keto deviled eggs, keto buffalo chicken dip, or keto stuffed mushrooms next. Some of my friends are keto, and some are not. So, to avoid confrontation, I like to make only keto appetizers when I’m hosting. That means they better be REALLY good. Que, my keto jalapeño poppers. To make them, I start with plump peppers, then de-seed and stuff them to the brim with garlicky cream cheese. I wrap them in bacon for good measure, then pop them in the oven until they’re crisp, crunchy, and bursting with flavor.
Why I love this recipe
The perfect amount of heat. Jalapeños are one of the least spicy peppers, especially the larger ones. Even my heat-sensitive friends don’t find them overly spicy. Simple ingredients. All you need are jalapeños, some cheese, and a few household spices. Easy to prep in advance. Stuff and wrap the peppers, then bake them right as guests arrive. They’ll smell the bacon a mile away! Make them in the oven or air fryer. I usually make a full batch in the oven, but I tested the air fryer in case you’d rather make a half batch.
Ingredients needed
Jalapeno peppers. Look for medium-sized peppers, about 4 inches long. Onion powder and garlic powder. For extra flavor and complexity. Salt and black pepper. To taste. Cream cheese. Softened to room temperature. I prefer full-fat cream cheese as it holds up well to baking. I find low-fat cream cheese can be quite watery. Shredded cheese. For this recipe, I used sharp cheddar, but any cheese can be used. Bacon. Use thinly sliced bacon so it gets crisp and easily wraps around the peppers.
How to make keto jalapeno poppers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep work. Preheat the oven and line a baking sheet with parchment paper. Slice the jalapenos in half and remove the seeds. Step 2- Mix. Combine the filling ingredients in a bowl. Once smooth, spoon the cream cheese mixture into the jalapeño halves. Wrap each half in bacon and secure with toothpicks. Step 3- Bake. Bake the poppers until the bacon is crispy, then remove and serve warm.
Arman’s recipe tips
Wear gloves when handling the peppers, especially when you’re de-seeding them. The oils from the peppers will stick to your hand, and when you scratch your eye, it’ll burn. Just trust me… I learned the hard way! If you forget to wear gloves, rub your hands with oil before washing with soap and warm water. The extra oil will help break down the oils from the peppers. Leave the stems on the peppers. So they’re easier to grab. Don’t overfill the peppers. Stick to 1 tablespoon per pepper so it doesn’t ooze out when they’re baking.
Storage instructions
To store: Place the leftovers in an airtight container in the fridge, and they will keep fresh for up to 3 days. Yes, if you’d rather make air fryer jalapeno poppers, place the prepared poppers in a greased air fryer basket and air fry at 400F/200C for 7-9 minutes, flipping them midway through. To freeze: Let the peppers cool completely, then wrap them in foil and freeze them in a ziplock bag for up to 6 months. Reheating: Bake the peppers in the oven or air fryer at 350F until warm.
Frequently asked questions
More game day snacks to try
Keto mozzarella sticks Keto spinach artichoke dip Keto fried pickles Keto sausage balls
