These easy jalapeño poppers are a mouthful of melted cheesy deliciousness. They are stuffed with cream and cheddar cheeses to mellow out the spicy peppers, lightly topped with breadcrumbs for a bit of crispiness, then baked, not fried, until the cheeses are hot and gooey.
Total carbs 5g, net carbs 4g
These jalapeño poppers are keto-friendly, vegan-friendly and gluten-free so you can share them with your friends! Hot and cheesy and ready in under 30 minutes.
Ingredients in Jalapeño Poppers
Here’s what goes into making jalapeño poppers:
- Jalapeño Peppers
- Cheese
- Cream cheese
- Bread crumbs (optional)
How to make Jalapeño Poppers
Gloves are optional, a spoon for scooping out seeds and pulp is recommended.
- Cut jalapeños in half.
- Use the tip of a spoon to scoop out seeds and pulp.
- Preheat oven to 450°F.
- Spread cream cheese into each pepper half.
- Press a big pinch of shredded cheese into cream cheese.
- Arrange peppers on a parchment-lined baking sheet.
- Top each pepper with a sprinkle of breadcrumbs.
- Bake in a 450°F oven for 15-20 minutes or until the cheese melts.
- Transfer to a serving plate and serve.
How to make Keto Jalapeño Poppers
It's easy to make Jalapeño Poppers keto-friendly. Just skip the breadcrumbs or substitute breadcrumbs with crushed pork rinds.
Serving suggestions for Jalapeño Poppers
Eat these, carefully, while the cheese is still oozing hot. If you need to cool off your palate, try dipping these spicy peppers in chilled ranch dressing or sour cream.
Storing leftover Jalapeño Poppers
Store in the fridge
Store cooked jalapeño poppers in a covered container in the fridge for up to 3 days.
I haven't tried freezing cooked leftovers.
Make ahead Jalapeño Poppers
Store in the fridge
If you plan to make them a day or two ahead, you can store them in an airtight container in the fridge for up to 3 days.
Store in the freezer
Raw peppers freeze really well. You can stuff these peppers ahead of time. Place them in an airtight freezer bag. They can keep for up to 6 months. When ready to cook, place frozen jalapeño poppers on a baking sheet directly into a preheated 450°oven for 10-15 minutes.
Frequently asked questions
For a cool dip, serve with sour cream either plain or sprinkled with your favorite seasoning. I like herb salt.
Follow this recipe and you won't have that problem. I first spread cream cheese into the peppers and use the cream cheese to hold the shredded cheese into place.
Watch How To Make Jalapeño Poppers
Keto Jalapeño Poppers
- Total Time: 30 minutes
- Yield: 12 poppers 1x
- Diet: Diabetic
Description
These easy jalapeño poppers are a mouthful of melted cheesy deliciousness. They are stuffed with cream and cheddar cheeses to mellow out the spicy peppers, lightly topped with breadcrumbs for a bit of crispiness, then baked, not fried, until the cheeses are hot and gooey.
Ingredients
- 12 jalapeño peppers
- ¼ cup cream cheese, softened at room temperature
- ¼ cup shredded cheese, Mexican blend (Cheddar, Colby, and Monterey Jack)
- 1 tablespoon plain bread crumbs
Instructions
- Cut jalapeños in half.
- Use the tip of a spoon to scoop out seeds and pulp.
- Preheat oven to 450°F.
- Spread cream cheese into each pepper half.
- Press a big pinch of shredded cheese into cream cheese.
- Arrange peppers on a parchment-lined baking sheet.
- Top each pepper with a sprinkle of breadcrumbs.
- Bake in a 450°F oven for 15-20 minutes or until the cheese melts.
- Transfer to a serving plate and serve.
Notes
optional: add a pinch of your favorite seasoning such as garlic powder, parsley, paprika, chives or Italian seasoning.
For a cool dip, serve with sour cream either plain or sprinkled with your favorite seasoning. I like herb salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: bake
- Cuisine: American
Cindy says
Great recipe. Perfect to serve for a dinner party.
Sachi says
Yes! It's hard not to eat them up before serving xD
Jennifer says
I have to make these again soon! My first batch got gobbled up - they are that good!
Sachi says
LOL! I know, I ate most of them before I got around to sharing.
Sherry says
A great way to use up the extra peppers in our garden. So delicious and easy!!
Sachi says
Yes! Thank you!
Lynn Polito says
Amazing! There's nothing better than a good jalapeno popper!
Sachi says
Agreed 😀
laura says
This might even be better than my OWN low-carb recipe for jalapeno poppers! Delish!
Sachi says
Why thank you!
Donna says
A great little quick and easy snack! Love having these instead of pizza on a Friday night 🙂
Sachi says
I'm so glad that you've enjoyed them!
Mandy Applegate says
Oh, these were just lovely, a whole plate full got eaten in around 5 minutes flat! Note to self: Make more next time!