These jalapeño poppers will become your new favorite keto-friendly appetizer. I make these every chance I get for parties. All my guests love them. A quick keto appetizer that has the perfect balance of salty, sweet, and spicy in every bite.

Keto Jalapeño Poppers Recipe
Bacon-wrapped jalapeño poppers have become my new obsession. These are the perfect low-carb game-day appetizers, but I make them just to have for an easy snack. Fresh jalapeños stuffed with silky, garlicky cream cheese and wrapped with everyone’s favorite salty bacon. Once they’re all prepped, I pop them in the oven for 20 minutes until they’re crispy and bursting with flavor.
My kids love helping me stuff and wrap the peppers, which makes for a bit of family fun and an easier recipe for me. I’ll definitely employ their help for all the holiday parties coming up. These are the perfect low-carb app to bring to a mixed function. Even non-keto people can get behind these crispy poppers.
Ingredients
- Jalapeño Peppers: The crunchy, mildly spicy base. Removing the seeds and membranes reduces the heat significantly. You could also use mini sweet peppers. If you want them spicier, leave some seeds or add a dash of cayenne pepper to the filling.
- Cream Cheese: Cream cheese provides a smooth, creamy texture that balances the heat of the peppers.
- Cheddar Cheese and Mozzarella Cheese: A shredded mix of both cheeses to add complex flavor and stringy cheese. You can swap cheddar and mozzarella for Monterey Jack, pepper jack, or any other shredded cheese you prefer.
- Garlic and Onion Powder: Added for flavor depth.
- Bacon: Adds a salty crunch to the outside of the peppers. You can skip it for a vegetarian version and sprinkle some crushed tortilla chips on top instead.
Tips and Suggestions
- Don’t overfill the peppers, and wrap the bacon securely around each pepper to help contain the cheese.
- Be sure to secure the bacon strips with a toothpick to ensure they don’t come unraveled.
- Choose jalapeños that are firm and similar in size to ensure even cooking.
- You can assemble the poppers and store them in the fridge for up to a day before baking. However, I recommend to bake them fresh for the best texture.
Serving Suggestions
I like to serve these alongside other diet-friendly snacks like hot spinach dip and baked buffalo chicken dip. I always have these on the table during fall Sundays for a game-day keto recipe. See more gluten-free game day recipes here!
Storage Instructions
Leftover poppers can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer before serving.
Freeze them unbaked on a baking sheet, then transfer them to a freezer-safe container. When ready to bake, cook from frozen at 400°F for 25-30 minutes.
More Keto-Friendly Recipes
Keto Jalapeño Poppers
Ingredients
- 1 lb jalapeño peppers, about 16 large
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 slices bacon, cut in half
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the jalapeños in half lengthwise and remove the seeds and membranes for less heat.
- In a mixing bowl, combine the cream cheese, cheddar, mozzarella, garlic powder, onion powder, salt, and pepper until smooth.
- Fill each jalapeño half with the cheese mixture, smoothing the top.
- Wrap each stuffed jalapeño half with a half slice of bacon, securing with a toothpick.
- Arrange the jalapeño poppers on the prepared baking sheet and bake for 20 minutes or until the bacon is crispy and the cheese is bubbly.
- Let cool slightly before serving. Enjoy warm!
Notes
- Don’t overfill the peppers, and wrap the bacon securely around each pepper to help contain the cheese.
- Be sure to secure the bacon strips with a toothpick to ensure they don’t come unraveled.
- Choose jalapeños that are firm and similar in size to ensure even cooking.
- You can assemble the poppers and store them in the fridge for up to a day before baking. However, I recommend to bake them fresh for the best texture.
- Leftover poppers can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the oven or air fryer before serving.
- Freeze them unbaked on a baking sheet, then transfer them to a freezer-safe container. When ready to bake, cook from frozen at 400°F for 25-30 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Jalapeño Poppers Step-By-Step
Preheat the oven to 400°F and line a sheet pan with parchment paper. Slice 1 lb of jalapeños in half lengthwise, removing the membrane and seeds to reduce the spice level.
Grab a small bowl and combine 8 oz cream cheese, ½ cup shredded cheddar cheese, ¼ cup shredded mozzarella, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper. Mix until smooth.
Fill each halved jalapeño with the cream cheese mixture. Smooth out the top, and be sure not to over-stuff.
Wrap the stuffed peppers with a piece of bacon and secure the bacon wrap with a toothpick. Repeat until you’ve used all 12 slices of bacon.
Add the stuffed and wrapped poppers on the lined baking sheet. Place the baking sheet in the preheated oven and bake for 20 minutes, until the bacon is crispy and the cheese is gooey.
Allow the poppers to cool slightly before adding to a serving platter. Enjoy them warm!