Keto jalapeno poppers are spicy, creamy, crunchy, and low carb. What more could you ask for?
For any keto dieter, these keto jalapeno poppers can be an excellent appetiser, or a snack for whenever you feel like it.
They would also be a great addition to any party table for anyone, even non-keto dieters, because they are truly delicious, and super easy to make. Keto jalapeno poppers are a perfect mix of melty, cheesy, crunchy, and crispy.
This blog post will give you the recipes that I like to use for these poppers. Let’s get started!
The 16 Best keto jalapeno poppers and recipes
1. Classic Cheddar Keto Jalapeno Poppers
Sneak in a quick, easily-digestible low-carb treat when this is what you’re craving, but also lighten up your diet! Cream cheese, fresh jalapenos and a lot of sharp cheddar cheese always ensures a potent snack.
Sometimes I throw in some cooked bacon bits. Yum.
Ingredients
- 8 large jalapeno peppers
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C).
2. Slice the jalapeno peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix together the cream cheese, shredded cheddar cheese, cooked bacon, garlic powder, onion powder. Season with salt and pepper to taste.
4. Fill each jalapeno half with the cheese mixture.
5. Set the stuffed jalapenos onto a baking sheet and bake for 15-20 minutes, or until the peppers become tender, and the cheese is bubbly.
6. Rest for a few minutes before serving. Classic Cheddar Keto Jalapeno Poppers are ready to be enjoyed!
2. Bacon-Wrapped Keto Jalapeno Poppers
When it comes to indulgent, carb-bites, I think nothing holds a candle to a bowl of spicy, cheesy bits wrapped in crispy bacon. I usually have a batch of these on my plate at my Super Bowl parties.
I simply gather some fresh jalapeno peppers, cream cheese, and shredded cheddar cheese. I throw in garlic powder and sprinkle with some smoked paprika before the wraps get wrapped in the bacon.
Ingredients
- 12 large jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 12 slices of bacon
Instructions
1. Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. Cut the jalapeños in half lengthwise and remove the seeds and membranes with a spoon.
3. In a mixing bowl, beat the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt and black pepper until smooth.
4. Spoon a bit of the cream cheese mixture into each jalapeno half. Use a kabob stick or such to spread the cream cheese around. Fill it right to the top of the jalapeno.
5. Wrap the stuffed jalapeno halves with a slice of bacon and surround each with another half slice of bacon and a toothpick if you need to secure them. Put them on the prepared baking sheet.
6. Bake for 20-25 minutes or until bacon is crispy and jalapenos are tender. Let cool for a few minutes before serving.
3. Cream Cheese-Stuffed Keto Jalapeno Poppers
My low-carb snacks need some heat and a generous dollop of cream. I usually start with fresh jalapenos.
I stuff them with a cream-cheese mixture. I like to add some sharp cheddar and a dusting of garlic powder.
Then I add some crumbled bacon and a few chives.
Ingredients
- 10 fresh jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 8 slices bacon, cut in half
- Toothpicks
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the jalapenos in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix the cream cheese that has been softened, cheddar shreds, garlic, onion powder, and smoked paprika; blend well.
4. Spoon the cream cheese mixture into each jalapeno half, filling them generously.
5. Take each stuffed half jalapeno and wrap half a slice of bacon around it and secure with a toothpick.
6. Place the prepared jalapeno poppers on the prepared baking sheet and bake for 20-25 minutes or until the bacon is crispy and the peppers are tender. Allow to cool slightly before serving.
4. Sausage-Stuffed Keto Jalapeno Poppers
These keto bites are a spicy and savory combo that I thoroughly enjoy. Sausage, fresh jalapenos and cream cheese is a perfect medley of flavors with a solid punch to make for an excellent keto diet appetizer.
Swirl in some shredded cheddar cheese and a dusting of paprika for an amazing feel.
Ingredients
- 8 large jalapeno peppers
- 1/2 lb ground sausage
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice the jalapenos in half lengthwise and remove seeds and membranes.
3. Brown the ground sausage in a skillet over medium heat for 5-7 minutes. Drain the excess grease.
4. In a bowl, toss the cooked sausage with cream cheese, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
5. Pipe each jalapeño half with the sausage mixture and place them on the prepared baking sheet.
6. Bake for 15-20 minutes, until the jalapenos are tender and the cheese is bubbly and golden. Serve hot.
5. Chicken and Cheese Keto Jalapeno Poppers
I really love to eat this low-carb meal with lots of bold flavors. I generally use shredded chicken, cream cheese and sharp cheddar, add garlic powder and toss in some crisp bacon bits.
It’s a nice snack or appetizer for friends, while I’m doing the keto-diet.
Ingredients
- 10 fresh jalapeno peppers
- 1 cup cooked, shredded chicken breast
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices bacon, cut in half
Instructions
1. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Slice the jalapenos in half lengthwise and remove the seeds and membranes.
3. Add the shredded chicken, cream cheese, cheddar cheese, garlic powder, onion powder, salt and pepper into the bowl.
4. Fill each jalapeno half with the chicken and cheese mixture.
5. Wrap each stuffed jalapeno half in a half-slice of bacon and place them on the prepared baking sheet.
6. Bake in the preheated oven for 20-25 minutes, until bacon is crisp and jalapenos are tender. Serve hot.
6. Buffalo Chicken Keto Jalapeno Poppers
I love making them – they combine some of my absolute favourite ingredients into one simple, tasty snack. Take spicy jalapeno peppers, stuff them with shredded chicken mixed with a creamy, spicy mixture of buffalo sauce and cream cheese, top with crispy bacon bits and a sprinkle of cheddar to finish them off, and you’ve made the most delicious, low-carb and keto-friendly snack you can possibly imagine.
Honestly, it’s a recipe I’ve got down to an exact science now, and it’s one that I’m proud to take with me to my parties and gatherings. Everyone always asks me to make more!
Ingredients
6 large jalapeno peppers, halved and seeded
1 cup cooked and shredded chicken breast
1/4 cup buffalo sauce
1/4 cup cream cheese, softened
1/4 cup shredded cheddar cheese
2 tablespoons ranch dressing
2 tablespoons chopped green onions
6 slices cooked bacon, crumbled
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix together the shredded chicken, buffalo sauce, cream cheese, cheddar cheese, ranch dressing, and green onions in a medium bowl.
3. Stuff each halved and seeded jalapeno pepper with the buffalo chicken mixture.
4. Place the stuffed jalapenos on the prepared baking sheet. Roast 15-20 minutes, or until the peppers are tender and the filling is bubbly.
5. Take out of the oven and sprinkle the crumbled bacon over the jalapenos.
6. Allow it to cool for about 5 minutes before serving. Enjoy your keto-friendly buffalo chicken jalapeno poppers!
7. Avocado Cream Keto Jalapeno Poppers
I love these delicious treats because they have the perfect marriage of creamy and hot. The avocado is creamy, and the jalapenos are hot.
I love that the two phenomenal flavours come together in such a unique way. I like to add the optional ingredients of crispy bacon bits and shredded cheddar cheese for an added crunch and creamy flavour.
When I make this, it is usually gone within minutes!
Ingredients
- 7 large jalapeno peppers
- 2 ripe avocados
- 4 oz cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 4 slices of cooked bacon, crumbled
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut the jalapeno peppers in half lengthwise and remove the seeds and membranes.
3. Put the avocados in a bowl and mash them. Add the cream cheese, shredded cheddar cheese, lime juice, minced garlic, salt, pepper, and chopped cilantro and mix well.
4. Fill each jalapeno half with the avocado mixture and top with crumbled bacon.
5.Place the filled jalapenos on the prepared baking sheet and bake for 15-20 minutes, or until the peppers are tender and the filling is slightly browned.
6. Allow to cool slightly before serving. Enjoy these creamy, flavorful keto jalapeno poppers!
8. Ranch Seasoned Keto Jalapeno Poppers
A perfect keto snack – poppers of melting creamy cheese seasoned with ranch. I start with fresh jalapenos and stuff them with cream cheese.
Then I top that with shredded cheddar and a dash of ranch seasoning. Spicy and creamy, it’s awesome.
Ingredients
- 8 large jalapeno peppers
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tbsp ranch seasoning mix
- 8 slices of bacon
- 1 tbsp chopped fresh chives (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut the jalapenos in half lengthwise and remove the seeds and membranes.
3. Mix cream cheese, shredded cheddar cheese, and ranch seasoning mix in a bowl.
4. Pack each half jalapeno with the cheese mix and wrap each in a bacon strip.
5. Place the jalapeno poppers on a baking sheet lined with parchment paper.
6. Bake in the pre-heated oven for 20-25 minutes until the bacon is crispy and the cheese is golden and bubbling. (Add garnish of chopped fresh chives before serving if desired.)
9. Garlic Parmesan Keto Jalapeno Poppers
I like to eat these as a snack. Or sometimes I’m in the mood for a big pile of low-carb food, and these go wonderfully with roasted asparagus and chicken picatta.
As for the filling, I like to mix fresh jalapenos with a rich combination of cream cheese, some finely minced garlic, a good amount of Parmesan, and often a bit of sharp cheddar as well. I top it all off with crumbled bacon because I think that the spicy, creamy, and savory elements are so compelling together.
Ingredients
- 9 large jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Halve the jalapenos lengthwise and remove the seeds and membranes. Place aside.
3. Mix cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, smoked paprika and black pepper in a mixing bowl until smooth.
4. Fill each jalapeno half with the cheese mixture, ensuring they are well-packed.
5. Arrange the stuffed jalapenos on the prepared baking sheet, cheese side up.
6. Bake for 15-20 minutes or until the jalapeños are tender and the cheese filling is golden brown and bubbly. Serve immediately.
10. Shrimp-Stuffed Keto Jalapeno Poppers
When you need a satisfying, mid-morning, or afternoon snack, especially if its low-carb and packed with flavor, then you have to try these shrimp-stuffed jalapeno poppers. I’m a big fan of keto-inspired recipes; I love to try anything with a creative twist.
These poppers are one of my go-to recipes when I want to satisfy a craving, but doesn’t want to mess up my eating regimen. If you’re tracking your macros – the cream cheese, the juicy shrimp and the sharp cheddar will definitely put your poppers in a class of its own.
Ingredients
10 fresh jalapeno peppers
12 large shrimp, peeled, deveined, and chopped
4 oz cream cheese, softened
1 cup shredded cheddar cheese
2 cloves garlic, minced
1/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
4 strips bacon, cooked and crumbled
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice jalapenos in half lengthwise and remove seeds and membranes.
3. Combine the shrimp, cream cheese, cheddar cheese, garlic, paprika, salt and black pepper in a bowl until the shrimp is well coated.
4. Stuff each half of the jalapeño with the shrimp mixture and lay them on the baking sheet with the foil.
5. Top each stuffed jalapeno with crumbled bacon.
6. Cook in preheated oven for 20-25 minutes, or until the jalapenos are tender and the tops of the peppers are browned. Cool slightly before serving.
11. Chorizo-Stuffed Keto Jalapeno Poppers
A perfect appetiser requires some heat with great taste, which is why these chorizo, cream cheese and cheddar cheese stuffed jalapeño poppers are a fantastic combination of spice and endless flavour. When I make them, I do not forget to add jalapenos and some fresh herbs.
These jalapeno poppers with chorizo work as the perfect low-carb snack food, something that everyone can handle!
Ingredients
- 11 large jalapeno peppers
- 8 oz chorizo sausage, casing removed
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (optional, for garnish)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice the jalapenos in half lengthwise and remove the seeds and membranes.
3. Meanwhle, rendering the chorizo: in a medium sauté pan set over medium heat render the chorizo until it is browned all over – don’t overcook the chorizo or it will turn to jerky. Drain off most of the fat and let it slightly cool.
4. Add the cooked chorizo, cream cheese, cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, salt and pepper to a large mixing bowl and stir to combine.
5. Spoon the chorizo mixture into each jalapeno half, filling them generously.
6. Arrange the stuffed jalapenos on a baking sheet and then bake at 350°F for 15-20 minutes, until the pepper halves begin to soften and the cheese turns bubbly and golden. Sprinkle with chopped cilantro, if desired. Serve immediately.
12. Pimento Cheese Keto Jalapeno Poppers
They need to be quick, easy and packed with delicious, keto-friendly flavor and heat. And they need to pop in my mouth, please.
So I mix up my Paleo Poppers. Cream cheese and shredded cheddar come together with pimentos for a humming, tangy sweetness.
The flavor and texture gain a kick from chopped, crispy bacon.
Ingredients
- 12 large jalapeno peppers
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup diced pimentos (jarred pimentos, drained)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 slices bacon, cooked and crumbled
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the jalapeno peppers in half lengthwise and remove the seeds and membranes.
3. Pile cream cheese, shredded cheddar cheese, mayonnaise, chopped pimentos, garlic powder, smoked paprika, salt and pepper into a medium bowl and mix until combined.
4. Spoon the pimento cheese mixture into each jalapeno half, filling them generously.
5. Put the pepper poppers on a sheet pan lined with parchment paper and bake for about 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.
6. Take out of the oven, and sprinkle with the crumbled bacon. Let cool for a few minutes and serve. Enjoy the keto-friendly pimento cheese jalapeno poppers.
13. Spinach and Artichoke Keto Jalapeno Poppers
Whenever I need a keto party appetiser, it has to be something rich and full of keto-friendly goodness. Cream cheese and mozzarella combine to lend a creamy base to the dish, while spinach and artichoke hearts are the delicious accents, lending a great taste and healthy boost of greens.
Jalapeno peppers are strong enough to cause a noticeable kick, and it’s a snack anyone can get behind.
Ingredients
- 13 large jalapeno peppers
- 1 cup fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut the jalapeno peppers in half lengthwise and remove the seeds and membranes.
3. Mix chopped spinach, chopped artichoke hearts, softened cream cheese, grated Parmesan cheese, mozzarella cheese, garlic powder, onion powder, salt and pepper in a medium bowl.
4. Spoon the spinach-artichoke mixture into each jalapeno half, filling them generously.
5. Spread the stuffed jalapenos in a single layer on the prepared baking sheet.
6. Bake in the preheated oven for about 20-25 minutes, or until the peppers are tender and the filling is bubbly and golden brown. Serve warm.
14. Blue Cheese Keto Jalapeno Poppers
These blue cheese jalapeno poppers are my go-to low-carb appetizer. I always enjoy the contrast of spicy and creamy flavors and these little poppers pack a punch.
My version is made with fresh jalapenos, blue cheese, and topped with crunchy bacon. A little bite of this appetizer gives you just enough heat and salty flavor to satisfy your cravings, which is perfect for any gathering.
Ingredients
- 14 jalapeño peppers
- 1 cup crumbled blue cheese
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 2 tbsp chopped fresh chives (optional)
Instructions
Step 1: Heat your oven to 375°F (190°C) and line a baking sheet with parchment.
2. Slice the jalapeños in half lengthwise and remove the seeds and membranes.
3. In a medium bowl, combine blue cheese, cream cheese, cheddar cheese, bacon, garlic powder, onion powder, salt and pepper.
4. Spoon the cheese mixture into each jalapeño half, filling them generously.
5. Put the stuffed jalapeños on the prepared baking sheet and bake for 20 to 25 minutes or until cheese is bubbly and peppers are tender.
6. Garnish with chopped chives, if desired, and serve warm.
15. Southwestern Keto Jalapeno Poppers
When it comes to spicy snacks, my favorite is my Southwestern Keto Jalapeño Poppers. These delicious little morsels are stuffed with a mixture of cream cheese and cheddar cheese, finished off with some crunchy bacon bits and cilantro.
These Southwestern Keto Jalapeño Poppers are the perfect party appetizer.
Ingredients
- 15 fresh jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 lb ground pork sausage or ground beef
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro (optional)
- 12 strips of bacon, halved
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil.
2. Cut up the jalapenos lengthwise and scoop out the seeds and membranes with a spoon, being cautious to keep mucus or seeds out of your eyes and off your hands.
3. Sauté the sausage in a skillet over medium heat until lightly browned, then drain any leftover fat.
4. Place cooked sausage, cream cheese, cheddar cheese, garlic powder, onion powder, paprika, cumin, salt and pepper in a bowl and mix.
5. Spoon the mixture into each jalapeno half, wrap in a half strip of bacon, and fasten with a toothpick, if needed.
6. Put on the prepared baking sheet and bake for 20-25 minutes, or until bacon is crispy and peppers cooked. Garnish with cilantro, if you want.
16. Pepper Jack Keto Jalapeno Poppers
These are my all time favourite keto-snack appetizers! I like to use fresh jalapenos for a little bit of a crunch, and also for the spice.
It’s a great combination when paired with tangy sour cream, creamy savoury pepper jack cheese and the rich and silky cream cheese. Finally, I like to top the mixture off with crispy, salty bacon bits and pop them in the oven!
Ingredients
- 16 fresh jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded Pepper Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 16 slices of bacon
- Freshly ground black pepper, to taste
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with a piece of parchment paper.
2. Halve the jalapenos lengthwise and remove seeds and membranes if you prefer a milder seasoning.
3. Blend together the cream cheese with the shredded Pepper Jack cheese, garlic and onion powder, smoked paprika and black pepper until thoroughly combined.
4. Fill each jalapeno half with the cheese mixture, ensuring they are generously stuffed.
5. Wrap one bacon strip around each half-filled jalapeno and secure with a toothpick if necessary, then place on prepared baking sheet.
6. Bake for 20-25 minutes, or until the bacon is crispy and the cheese is bubbly. Cool slightly before serving. Your Pepper Jack Keto Jalapeno Poppers are ready!
