Keto Jalapeno Poppers
Creamy cheese-stuffed jalapenos wrapped in crispy bacon and baked until bubbling and golden. At just 1.8g net carbs per serving and ready in 35 minutes, these spicy, savory poppers are the ultimate low-carb party snack or game-day appetizer.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These bacon-wrapped jalapeno poppers deliver everything you want from a party snack: a crisp bacon shell, a molten cheddar-cream cheese center, and just enough heat to keep you reaching for more. They come together in under 35 minutes with no breading and no carbs to speak of.
Ingredients
- 12 fresh jalapeno peppers (medium, about 3 inches each)
- 8 oz full-fat cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 12 slices thin-cut bacon, halved crosswise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh chives (optional, for garnish)
Instructions
- 1
Preheat the oven to 400 F (205 C) and line a rimmed baking sheet with parchment paper or a wire rack set over foil.
- 2
Slice each jalapeno in half lengthwise and scrape out the seeds and white membranes with a small spoon. For less heat, soak the halves in cold water for 10 minutes, then pat dry.
- 3
In a bowl, mix the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper until fully combined.
- 4
Spoon the cheese mixture generously into each jalapeno half, filling level with the edges.
- 5
Wrap each stuffed half with a piece of bacon, tucking the ends underneath so they stay put. Arrange seam-side down on the baking sheet.
- 6
Bake for 18 to 22 minutes, until the bacon is crisp and the cheese is bubbling and golden. For extra-crispy bacon, broil for the final 1 to 2 minutes, watching closely.
- 7
Let cool for 5 minutes, garnish with chopped chives if using, and serve warm.
Tips & notes
- Use thin-cut bacon so it crisps up in the same time the peppers soften. Thick-cut bacon may stay chewy and need an extra few minutes under the broiler.
- Wear gloves when seeding the jalapenos, and avoid touching your eyes. The membranes carry most of the heat, so remove them fully for a milder popper.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 375 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 jalapeno poppers?
- Each serving (2 poppers) has 1.8g net carbs, 268 calories, 9g protein, and 24g fat. This recipe makes 6 servings (12 poppers total), so a serving of two halves keeps you comfortably within keto macros.
- Can I make these jalapeno poppers in an air fryer?
- Yes. Arrange the wrapped poppers in a single layer and air fry at 375 F for 12 to 15 minutes, until the bacon is crisp and the cheese bubbles. You may need to work in batches depending on basket size.
- How do I make keto jalapeno poppers less spicy?
- Remove all the seeds and the white membrane, which hold most of the capsaicin, then soak the halves in cold water for 10 minutes before stuffing. Choosing larger, smoother jalapenos also tends to give milder heat than small, knobby ones.
