Keto Bacon Wrapped Jalapenos
Crispy bacon hugs creamy cheddar-stuffed jalapeno halves for the ultimate party snack. At just 2.4g net carbs per serving and ready in 40 minutes, these smoky, spicy poppers deliver big flavor with zero guilt for any keto gathering or game-day spread.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These smoky, spicy bacon-wrapped jalapeno poppers are the ultimate keto crowd-pleaser, pairing a creamy cheddar filling with crispy bacon for serious flavor. They come together fast and disappear even faster at any game-day or party spread.
Ingredients
- 9 large fresh jalapenos, halved lengthwise and seeded
- 8 oz full-fat cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 18 slices thin-cut bacon (about 1 lb)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional)
Instructions
- 1
Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil. Set a wire rack on top and lightly grease it so the bacon crisps on all sides.
- 2
Slice each jalapeno in half lengthwise and scoop out the seeds and membranes with a small spoon. Wear gloves to protect your hands from the heat.
- 3
In a bowl, mix the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, black pepper, and chives until fully combined.
- 4
Spoon the cheese mixture into each jalapeno half, pressing it level so it sits just below the rim. Do not overfill or it will spill while baking.
- 5
Wrap one slice of bacon snugly around each stuffed half, tucking the ends underneath. Place seam-side down on the wire rack.
- 6
Bake for 22 to 25 minutes, until the bacon is crisp and golden and the cheese is bubbling. For extra-crispy bacon, broil for the final 2 minutes, watching closely.
- 7
Let rest 5 minutes so the filling sets, then serve warm. Makes 18 poppers, 3 per serving.
Tips & notes
- For milder poppers, soak the seeded jalapeno halves in cold water for 20 minutes before stuffing to draw out some heat.
- Use thin-cut bacon so it crisps fully in the same time the cheese melts; thick-cut bacon may stay chewy and need a longer broil.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375 degree F oven or air fryer for 6 to 8 minutes to re-crisp the bacon.
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Frequently asked questions
- How many carbs are in keto bacon wrapped jalapenos?
- Each serving of 3 poppers has 2.4g net carbs (3.4g total carbs minus 1.0g fiber), 268 calories, 11g protein, and 23g fat. This recipe makes 18 poppers, or 6 servings.
- Are bacon wrapped jalapenos keto-friendly?
- Yes. With only 2.4g net carbs per serving and 23g of fat, these poppers fit easily into a ketogenic diet. The cream cheese, cheddar, and bacon are all naturally low-carb, and the only carbs come from the jalapenos themselves.
- Can I make these jalapeno poppers in an air fryer?
- Absolutely. Arrange the wrapped poppers in a single layer in your air fryer basket and cook at 375 degrees F for 12 to 14 minutes, until the bacon is crisp. Work in batches so they are not crowded.
