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A keto friendly jalapeno popper frittata recipe from i breathe im hungry

Keto Jalapeno Popper Frittata – Low Carb

  • Author: Mellissa Sevigny
  • Yield: 4 generous servings 1x


This Keto Jalapeño Popper Frittata brings the flavors of your favorite appetizer to the breakfast table!  Low carb, gluten free, keto and Atkins friendly!



For the filling:

  • 6 oz cream cheese, softened
  • 2 Tbsp chopped jalapeno peppers
  • 2 Tbsp salsa verde
  • 1/4 cup sharp cheddar cheese, shredded

For the egg custard:

  • 6 eggs
  • 1/3 cup unsweetened almond milk
  • 2 Tbsp heavy whipping cream
  • 1/4 tsp Kosher salt
  • 1/8 tsp ground black pepper

For the top:

  • 1/2 cup sharp cheddar cheese, grated
  • 6 slices bacon, cooked and chopped
  • 1 Tbsp chopped or sliced jalapenos


  1. Combine the cream cheese, jalapenos, salsa verde, and 1/4 cup shredded cheddar in a small bowl.
  2. Microwave for one minute, then mix well until mostly smooth.
  3. In a medium bowl, combine the eggs, almond milk, heavy cream, salt and pepper – beat until fully combined and smooth.
  4. Grease a 8 by 8 (or equivalent) casserole dish.
  5. Drop spoonfuls of the cream cheese mixture evenly through the bottom of the pan.
  6. Swirl slightly but leave in clumps.
  7. Pour the egg mixture over the cream cheese.
  8. Top with the chopped bacon, shredded cheddar, and sliced jalapenos.
  9. Bake in a 350 degree (F) oven for 35 minutes or until set.
  10. Serve warm.


  • Serving Size: 4" square
  • Calories: 361
  • Fat: 40g
  • Carbohydrates: 3g net
  • Protein: 24g

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