This is not an original low carb recipe idea – apparently people have been doing this for awhile and nobody told me!! I feel so robbed of all the years I could have been eating bacon wrapped low carb jalapeno poppers! ???
This is a case of ignorance NOT being bliss – but I plan to make up for lost time but eating low carb jalapeño poppers a LOT from now on!
I have to credit this guy for making me see the light, because when I saw his photo on Foodgawker a few weeks ago I was blown away by the recipe possibilities! I made my own version of course, but will forever be grateful to blogchef for the recipe idea!
My hacks: I baked them instead of grilling them, and added salsa verde and cheddar to the cream cheese for some more flavor. I made these low carb jalapeno poppers for our Superbowl gathering and they were a huge hit!
There are some things I would do differently next time I make them though.
1) use thinner bacon – I had thick cut on hand and it took too long to cook and was chewy.
2) Par cook the bacon in the microwave for about 3 minutes to render out some of the fat and get it started. While it’s still pliable I’d wrap it around the stuffed jalapenos and then bake it and I think it would get much crispier that way.
3) use toothpicks, I didn’t and a bunch of them unwrapped.
4) Maybe, just maybe, instead of wrapping them I’d just lay a cut strip of bacon over the top because while I’m shocked to be saying this, sometimes less is more and I discovered that there is such a thing as too much of a good thing, even bacon!
Either way, these bacon wrapped low carb jalapeno poppers are SO tasty that I could eat them every day for at least a week (and I might!) before I even got close to being sick of them!
Keto Bacon Wrapped Stuffed Jalapeno Poppers
- Total Time: 30 minutes
- Yield: 18 poppers 1x
- Diet: Diabetic
Description
These Keto Bacon Wrapped Stuffed Jalapeno Poppers are the perfect low carb appetizer A great addition to any party!
Ingredients
- 9 jalapeno peppers
- 8 oz cream cheese, softened
- 1/4 cup salsa verde
- 1/2 cup shredded cheddar cheese
- 9 slices bacon cut in half
Instructions
- Cut the jalapenos in half and remove all of the seeds.
- Combine the cream cheese, salsa verde and shredded cheddar in a small bowl. Once combined, add to a pastry bag or a sturdy 1 quart ziplock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers.
- Fill the peppers with cheese mixture.
- Meanwhile, cook the bacon in the microwave or saute pan for a few minutes until it’s starting to brown a little but is still soft and pliable.
- Cool and then wrap each jalapeno half in one piece of bacon. Secure with a toothpick.
- Place on a foil lined cookie sheet (with sides) and bake in a preheated 375 degree oven for 15 minutes.
- Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don’t burn! This gives the peppers a nice roasty flavor and ensures that your bacon will be crisp.
- Remove the jalapeno poppers from the oven and cool slightly before eating. Super low carb and soooo delicious!!!!
Notes
Net carbs = 1g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 18 Poppers
- Calories: 96
- Fat: 8g
- Carbohydrates: 1.5g
- Fiber: 0.5g
- Protein: 4g
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Anonymous says
i have had these before…very good but we brushed them with bbq sauce after wrapping them in bacon and before putting them in the oven……they are delicious
Anonymous says
I have been making these for years! There’s hardly ever any leftovers. A few tips…when you are getting the seeds out, run it under cold water as you are scraping so they aren’t so hot. It works! Also, I dice white onions, shredded pepper jack cheese, and a little bit of garlic powder to my cream cheese. I also wrap them in prosciutto instead of bacon. It is already cooked so you just wait for them to melt. I also put them in the freezer after I make them so that the cheese is firm and it keeps it from melting out of the pepper. I have also added can chicken to the cream cheese mixture before and it is great that way too! There are many different ways to try this recipe!
Mellissa Sevigny says
I love your prosciutto idea! The bacon doesn’t always get as crisp as I’d like and the prosciutto would totally solve that problem! Awesome, thanks for sharing!
Sherry Lynn says
Love love these. I am a newbie to low carb. Maybe I don’t need to get so hung up about it. But any idea of the serving size and carb count?
Mellissa Sevigny says
Sorry Sherry, I never calculated the nutrition info on this, I’ll try to get to it soon and post it in the recipe. I’d be shocked if it was more than one gram of carbs per popper though.
Anonymous says
Add a packet of ranch mix and shredded cheddar to the cream cheese.
Mellissa Sevigny (sevimel) says
never thought of ranch mix, sounds yummy!
Anonymous says
I have made these many times as they make me very popular at potlucks! :)
I make mine with chicken. Fill the pepper with cream cheese and a chicken strip on top, then wrap with bacon, bake for about 15-20 minutes then broil for a couple of minutes to cook the bacon. Be careful of overcooking the chicken due to dryness…Everyone loves them!
~Paula
Mellissa Sevigny (sevimel) says
I love this idea Paula! The chicken makes it even heartier and more filling – can’t wait to try it!
Anonymous says
Hi Mellissa, I tried making these today but a lot of my cream cheese mix bubbled out of the pepper. Any suggestions on how to keep this from happening? Other than that what was left in the pepper was mighty tasty.
Mellissa Sevigny (sevimel) says
I’ve had the same thing happen to me and it’s a real bummer! What I do now is make sure I don’t cut the tops off when I seed them – I just scrape the seeds out with a spoon and leave the stem intact and it helps hold the filling in. Hope that helps you for next time. I still lose some filling but it’s not nearly as bad as when I’ve cut the tops off.
Anonymous says
Thanks for the suggestion, I am going to try it again tomorrow night. Wish me luck! ~Andrea
Anonymous says
I’ve made these before. Tried once with seeded Jalapeños but it didn’t have enough heat for me, tried 2nd time un-seeded. Whoa, didn’t have that much heat while eating but the seeds make their way to the GI tract which isn’t the best. So I compromise, I seed the Jalapeños the splash on a little hot sauce before putting the cream cheese/cheddar cheese mixture and wrap with bacon. It’s got enough kick for the mouth with no future consequences.
Mellissa Sevigny (sevimel) says
Yeah I don’t think I’d like the seeds in them either. My latest kick has been to puree a couple of canned chipotles in adobo sauce with my cream cheese and cheddar. It adds a bit more heat and a nice smoky flavor – yum!
Marguerite says
We have also been making these for a few years…but we also add chorizo!! They are amazing!!
Mellissa Sevigny (sevimel) says
Well we all know I love me some chorizo so that sounds right up my alley! Must try!
Anonymous says
My family’s been doing these for the last 10 years. We put shrimp or pork loin in the middle along with the cream cheese though! They are amazing!
Mellissa Sevigny (sevimel) says
Oooh, I love the shrimp idea! Thanks for sharing!
Cindy says
Great recipes on your blog, Mellissa! I was introduced to stuffed jalepenos at a party not too long ago. They made theirs with 1 lb sausage (like Jimmy Dean, mild or hot), 8 oz cream cheese and spices. Man, they are good! (And no bacon.) So I just had to make some. Cleaning the seeds and veins out of the jalepenos was hard but I ended up using a mellon baller and it worked so much better than a knife.
Mellissa Sevigny (sevimel) says
Mixing sausage into it and skipping the bacon sounds interesting! I’d probably still add some cheddar cheese or something to it. Might try a chorizo version since I love chorizo, thanks for the idea! :)