I LOVE spicy food, and who doesn’t love bacon? I mean, that’s half the reason we’re all on the Keto Diet anyway, right?! Add a generous helping of cheese and we’ve got a top competitor for my favorite food. These are so easy to make and smell soooo good. You won’t be able to help yourself when they’re hot out of the oven! Not to mention these delectable snacks provide all the fats and protein you need to stay right on track with your keto macros!
For me these are a special treat, because in Taiwan it’s easy to find many varieties of hot peppers, but quite difficult to find fresh jalapeños. They are never present in the grocery stores, so you need to search at the day markets, produce stands, or know a guy. Luckily, I know a guy who calls himself “Mr. Chilly Pepper” and is happy to buy jalapeños from local farms and sell them to his Facebook friends! So, when they’re in season, I make these as often as I can! Hope you enjoy them as much as I do!
Bacon-Wrapped Keto Jalapeño Poppers
Course: Appetizers, SnacksCuisine: Keto, Low-carbDifficulty: Easy9
servings15
minutes30
minutes176
kcal2
poppers2
g1
hour10
minutesIngredients
9 jalapeño peppers
4 ounces cream cheese, softened
4 ounces shredded cheese, any variety
1 tablespoon chili powder
1 teaspoon garlic salt
pepper to taste
18 slices of bacon
Directions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper if desired.
- Slice jalapeños in half and remove seeds. It’s best to do this with gloves on! (If you don’t have gloves, be careful not to touch your face until you wash your hands WELL!)
- Mix cream cheese, shredded cheese, chili powder, garlic salt, and pepper in a medium bowl.
- Spoon the cheese mix into the jalapeño halves. Depending on how large or small your jalapeños are, they may be just filled or piled high. Keep it modest until you see how much you have left after filling them all. I used really small jalapeños, so had to really pile on the cheese mixture!
- Wrap each jalapeño half with a slice of bacon and secure with a toothpick. Place on your baking sheet.
- Bake at 350°F (180°C) for 20-30 minutes or until you can see the bacon starting to get crispy.
- Let cool for a few minutes and enjoy! (As you can see, I got excited and couldn’t wait to taste a few before taking a pic!)
Notes
- After you’ve made this once, you’ll know if you need more or less of the cheese mixture compared to the jalapeños and bacon slices. Since the jalapeños in Taiwan are very small, I just used more jalapeños and bacon the second time I made these! Mmmm, more poppers for me!!