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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Julie @ Willow Bird Baking says
Hey,
There’s a Facebook page currently reposting photos and full recipes, which hurts bloggers’ ability to make a living (in addition to being illegal.) They’ve reposted this one of yours (https://www.facebook.com/photo.php?fbid=431022686988357&set=a.431022470321712.1073741828.415979021826057&type=3&theater). Will you please take a moment to report this using this form on Facebook (https://www.facebook.com/help/contact/?id=208282075858952)? I’m hoping that if enough folks report it, she’ll realize she can’t just repost others’ content like that.
Thanks,
Julie Ruble
Mellissa Sevigny says
Thanks so much Julie, I always appreciate it when people let me know about things like this! I reported it through facebook and hopefully it will help keep them from doing it to others.
Sharon says
I use a similar recipe from Pioneer woman. it has green onion instead of the salsa. they are baked at 325 for 1 hour. I put mine on a wire rack while they are baking and that way the grease is in the bottom of the pan and not mushing the pepper.. Then at the end of the cooking time you put some bar-b-q sauce on them and leave them in long enough for it to heat through.. They are very good and they don’t last long when you serve them…
Sharon says
I want to make these for a large crowd for a wedding at a campground. There will be a BBQ but It would be too hard to make enough on site. I was wondering if they could be made ahead of time, froze then heated up on the BBQ? I Made them for the 1st time last night for dinner and couldn’t get enough:) If you don’t think it would work any ideas on making them into some kind of 1 dish meal that would work to freeze and reheat? I know cream cheese can be kinda temperamental.
Thanks in advance!
Mellissa Sevigny says
Hi Sharon, I’m not sure that freezing these would work – though I know that they freeze poppers that you buy in the grocery store, so maybe. ??? I would experiment at home first before taking them on the road. If you were planning on using it as an appetizer, you could probably combine all of the ingredients into a dip for tortilla chips, but you’d still have to find a way to heat it onsite. But yum! Have fun!
Rick Meyer says
Alt. Recipe:
Stuff with shrimp, sprinkle with Cajun spice like “Tony Chachere”, wrap with bacon and cook on grill. Mmmmm. Good stuff!
Kimarie S says
Don’t forget to wear gloves when cutting the jalapenos. I didn’t and it felt like I was holding fireballs in my hands for the rest of the day and night! I even had my poor little nieces helping me de seed. Oh, I felt so bad for them.
Mellissa Sevigny says
Good point – I’ve done that too and it feels like someone jammed bamboo splinters under your nails for the next 24 hours!
Beth says
I use precook bacon to save time, they come out extra crispy too:) Thanks for posting love your site!!!
Josh says
Do you use fresh or canned jalapeños?
Mellissa Sevigny says
I used fresh Josh! Enjoy!
Brittney says
I make mine with shredded cheese and hidden valley dill ranch dressing mix (powder kind) and they are absolutely wonderful!
Mellissa Sevigny says
Sounds delicious, thanks for sharing!
Carolyn Tolbert says
mmmm…..sounds so good, I’ll have to give it a try.
Mellissa Sevigny says
Hope you like them Carolyn!
Beverly says
I actually made poppers a few days ago. Instead of wrapping, I cut the strips of bacon into thirds and laid a third over each. Perfect ratio of bacon to cheese to pepper!
Mellissa Sevigny says
That’s how I do them too now Beverly! It’s so much easier than wrapping and you don’t have the soggy bacon on the bottom! I’ll be making these soon for superbowl 2013!