We know there's a million recipes for jalapeño poppers out there, but we really like our version, hopefully you will too. What's not to love mild peppers, creamy cheese and bacon - that's a winning combination! These make a great appetizer that both Keto and non-Keto eaters will enjoy. But they also make a great side dish for dinner. We make big batches and keep some in the freezer for easy snacking too. The best part is each piece is less than one carb. Enjoy!
Keto Jalapeño Poppers
12 large jalapeños
8oz cream cheese, softened
1c shredded cheddar (mild, med or sharp), divided
1/2 tsp garlic powder
1/2c bacon bits (optional)
1. Preheat oven to 350°. Using gloved hands, cut the jalapeños in half lengthwise and remove the seeds. Lay them on a large baking sheet, either greased or silicone lined.
2. In a small mixing bowl combine 3/4c shredded cheese, cream cheese and garlic powder.
3. Scoop filling into a piping bag (or gallon size freezer bag, cutting the corner) and fill each pepper. Lay filled peppers back onto baking sheet about a half inch apart.
4. Sprinkle the tops with remaining cheese and bacon bits, if desired. Bake for 15 minutes, oven or airfryer.
NOTE: As an alternate, you can skip the bacon bits and wrap each pepper in a piece of bacon, cook as directed.
TIP: For softer peppers, steam them for 5 minutes after slicing but before adding filling.
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