Bacon-Wrapped Jalapeño Poppers (Low-Carb & Keto Friendly)
Spicy, cheesy, and wrapped in smoky bacon, these jalapeño poppers are a keto-friendly appetizer everyone will love. Simple to make and full of flavour, they’re ideal for parties, game day, or a high-fat low-carb snack.
These Bacon-Wrapped Jalapeño Poppers made with fresh jalapeños, cream cheese, and smoky bacon, are spicy, cheesy, crispy, and extremely low carb. Each bite delivers a satisfying crunch from the bacon and a creamy, cheesy filling that balances the heat of the jalapeños. And with only 0.8g net carbs per popper, they fit perfectly into a low-carb, keto lifestyle. Whether you’re craving something spicy or just looking for a keto-friendly finger food, these bacon-wrapped poppers will become a new favourite!
What you need to make jalapeño poppers
- Jalapeño peppers: You want to pick 8-12 peppers of a similar size, between 3-5 inches long. This way they’ll have enough cavity space to fit the cream cheese filling.
- Bacon: Thin-cut bacon is the key here, you do not want to use thick-cut bacon. You’ll want to use as many slices of bacon as you have jalapeños. So, if you have 10 jalapeños, you’ll need 10 slices of thin-cut bacon.
- Cream cheese: One block of cream cheese, softened to room temperature. To soften, set the block out on the counter for a few hours.
- Cheddar cheese: One cup of shredded cheddar cheese. You could also use a blend of cheddar and mozzarella, Monterey jack, or havarti.
- Seasoning: A blend of onion powder, garlic powder, and salt to season the cream cheese filling.
How to make jalapeño poppers
Preheat oven to 400°F. Slice the jalapeños in half lengthwise and remove the seeds. In a medium bowl, beat together softened cream cheese, shredded cheddar cheese, onion powder, garlic powder, and salt until well combined. Spoon the whipped cream cheese mixture into the hollow jalapeño halves.
Cut the bacon strips in half and wrap each stuffed jalapeño with a half strip of bacon. Arrange face up on a parchment-lined baking sheet.
Bake for 25 minutes, until the bacon is cooked through. Broil for 1-2 minutes, until crispy. Serve and enjoy!
Are these jalapeño poppers keto-friendly?
Yes!! These bacon-wrapped jalapeño poppers are keto compliant with only 0.8g net carbs per popper.
Here’s the macro breakdown for the entire recipe (assuming 10 jalapeños for 20 poppers): 73g protein, 147g fat, 16g net carbs. It definitely ticks all the keto-compliance boxes for high-fat, moderate-protein, and low-carb. Rejoice and enjoy!
More low-carb + keto snack recipes
- Keto Buffalo Chicken Dip
- Creamy Caramelized Onion Dip
- Jalapeño Popper Dip (without the bread bowl)
- Keto 7-Layer Dip (made with a taco beef base!)
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Bacon-Wrapped Jalapeno Poppers
Ingredients
- 8-12 jalapeño peppers, 3-5″ long
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 8-12 slices thin-cut bacon
Instructions
- Preheat oven to 400°F.
- Slice the jalapeños in half lengthwise and remove the seeds.
- In a medium bowl, beat together softened cream cheese, shredded cheddar cheese, onion powder, garlic powder, and salt until well combined.
- Spoon the whipped cream cheese mixture into the hollow jalapeño halves.
- Cut the bacon strips in half and wrap each stuffed jalapeño with a half strip of bacon. Arrange face up on a parchment-lined baking sheet.
- Bake for 25 minutes, until the bacon is cooked through. Broil for 1-2 minutes, until crispy. Serve and enjoy!
