I used to make these jalapeño poppers with goat cheese, but lately I’ve been enjoying them even more with cream cheese, which I think complements the heat of the pepper more than goat cheese does, although both variations are delicious. You might be asking yourself what makes a jalapeño popper keto friendly, and the answer, of course, is bacon! Instead of battering and frying these, they are wrapped in bacon and popped in the oven to broil.
Ingredients
- 6 large jalapeño peppers, halved and seeded
- 4 ounces cream cheese, at room temperature
- 6 bacon slices, halved widthwise
How to Make It
- Preheat the oven to 425°F.
- Spoon cream cheese into each jalapeño half. Wrap each piece with a half bacon slice. Place on a rimmed baking sheet and bake for about 20 minutes until the bacon is cooked through but not yet completely crispy.
- Turn the oven to broil, and broil the poppers for about 3 minutes to get them extra crispy. Cool slightly and serve warm.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 294 kcal Calories from Fat: 261 kcal |
|
% Daily Value*
|
| Total Fat 29 g 83% |
Trans Fat 0.0 g |
carbohydrates 3 g 2% |
Dietary Fiber 1 g 3% |
Sugars 2 g 2% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |