These keto-safe jalapeno poppers are amazing. I want them almost every night. And they're so easy (and cheap) to make. Jalapenos and cream cheese are relatively cheap, the only expensive part is the bacon. You can make them without the bacon, but it really adds some flavor!
These keto jalapeno poppers get gobbled up at family dinner night when I bring them as an appetizer. I recommend making double than you think you'll need.
These are highly recommended to bring to a tailgate. You may even entice a few people to look into the keto diet.
Careful when removing the seeds, they're hot! And your fingers will stay hot after baking these, so don't touch your eyes or anything sensitive for a little while after handling the jalapenos.
The Best Jalapeno Poppers
These will get gobbled up at your next party. Perfect to serve as an appetizer or at a tailgate party. People wont know they are keto.
Cut off the stems of the jalapenos. Then cut them in half length-wise.
Remove the seeds and white stuff from inside the jalapenos. The seeds are hot, try not to handle them too much.
Fill each jalapeno half with enough cream cheese so that it is level with the sides of the jalapeno.
Mix the seasonings in a bowl. Sprinkle a small amount of seasoning on top of the cream cheese of each jalapeno half.
Cut the bacon in half so that you have half strips. Make sure these are thinly cut pieces. The thick cut pieces do not cook as easy and the grease will just settle at the bottom of the pan.
Wrap each jalapeno/cream cheese pieces in a strip of bacon. If there is leftover bacon, wrap it around some of the pieces that arent covered by a lot.
Sprinkle more of the seasoning mixture on top of each jalapeno piece.
Place jalapenos on a 13x9" baking sheet covered with foil. No need to grease the pan.
Bake at 400F for 25-30 minutes. Check at 25 minutes. You want the bacon to start looking crispy, but not burnt.
Remove from the oven and let sit for 5-10 minutes. The cream cheese inside will be hot.