Keto Jalapeño Bacon Poppers with Bacon and Cheese are creamy, spicy, cheesy, and delicious. The best part? They include bacon in the filling and topping. Everything is better with bacon in every bite, and poppers are no exception. If you are looking for a “game-time” appetizer or a perfect “finger-food” for your next holiday party, then this is it!
We love quick and easy appetizers. Especially the kind that you can make in advance, freeze, and pop in the oven at the same time your guests are enjoying their first glass of wine. Joanie’s Jalapeño Poppers with Bacon and Cheese freeze well, and cook quickly. You can even make a large batch in advance and have them ready for that impromptu gathering. Joanie has made a lot of similar quick and tasty appetizers. Here are some examples you may want to try:
- Sausage Stuffed Baby Portobello with Manchego
- Chorizo Stuffed Mini Bell Peppers
- Chicken Baked Ranch Flatbread
- Chipotle Lime Bacon-Wrapped Shrimp
- Swedish Meatballs – Creamy and Low Carb
- Keto Crab Crostini with Avocado Tartar Sauce
Keto Jalapeño Poppers with Bacon and Cheese
Ingredients
The jalapeño is the key ingredient in this recipe. Joanie buys jalapeños that are approximately 3 to 4 inches in length. They are easier to fill and provide a larger appetizer. Also, if you prefer more heat with jalapeños you can leave a few seeds in the mix. We prefer a little less heat for this recipe. As a result, we can really enjoy the cheesy filling without the seeds. Jalapeños are plentiful and inexpensive – you should be able to find them in any market.
Joanie chose cheddar and cream cheese for the filling. You can also use Monterey Jack for a three-cheese blend. Of course, the secret to her recipe is mixing chopped bacon into the cream cheese filling. That way you will have a bacon taste and crunch in every bite. Everything is better with bacon. So, do not skip the bacon in the filling, and as a topping.
Preparation Tips
Most similar recipes call for wrapping the bacon around the jalapeño when making poppers. Some recipes even call for frying the poppers. We make a number of recipes where we wrap bacon and then bake. Our Bacon Wrapped Stuffed Chicken is a delicious example. Sometimes, however, if the bacon is too thick it does not crisp enough. Often, bacon-wrapped recipes call for a longer cooking time and that is not needed for a delicate filling. Chopped pre-cooked bacon in the filling and for the topping works better for this appetizer.
Joanie bakes her Keto Jalapeño Poppers with Bacon and Cheese on a baking rack (cooling rack) with a foil-lined baking pan below. This will make the poppers crispier and also catch any spill-over of cheese. You can find a baking rack and baking pan by clicking the words or the pictures below.
Freezing “made-in-advance” poppers is easy. We suggest placing the filled jalapeños on a parchment lined baking pan and flash freezing for two hours. Do this after filling, and before baking and topping with chopped bacon. Once flash-frozen, they can be placed in a ziplock bag and frozen for up to two months. When you are ready, simply thaw, and follow the baking and topping instructions for a delicious appetizer.
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Keto Jalapeño Poppers with Bacon and Cheese – An Easy Keto Appetizer
Keto Jalapeño Poppers with Bacon and Cheese will dazzle your guests and become one of your favorite finger-foods! You might also want to provide a delicious ranch dressing for dipping when serving. You can find the recipe for Joanie’s homemade ranch dipping sauce by clicking the link here. Enjoy this perfect appetizer while cheering on your favorite team this weekend!
Keto Jalapeño Poppers with Bacon and Cheese
Ingredients
Jalapeño Poppers
- 10 Jalapeños (halved, seeded and membrane removed)
Cheese Filling
- 8 ounces Cream cheese (well softened)
- 2 cups Mild cheddar cheese
- ½ teaspoon Garlic powder (dried)
- ¼ teaspoon Onion powder (dried)
- ¼ teaspoon Chili powder (dried)
- ¼ teaspoon Sea salt
- 4 slices Bacon (cooked and chopped)
Bacon Topping
- 4 slices Bacon (cooked and chopped)
Instructions
- Cook the bacon strips over medium heat in a non-stick skillet. Drain on paper towels (DO NOT OVERCOOK THE BACON). Chop into smaller bacon bits, separate in half and set aside.
- Make sure you cream cheese is well softened at room temperature. Mix the cream cheese and the cheddar cheese filling ingredients in a bowl until well combined. Mix in other listed filling ingredients.
- Slice the jalapeños in half, lengthwise. Scrape out the seeds and membranes and discard.
- Fill each jalapeño half with the cheese mixture. Do not overfill, as the cheese may run out during baking.
- Place on a cooling rack with a foil-lined baking pan underneath. Bake in a 325 degree oven for 25 minutes until the peppers are slightly softened. Garnish with chopped bacon, place back in hot oven for final 2 minutes, then serve hot.
Chef’s Notes
- Be careful not to touch your eyes when de-seeding the jalapeños.
- Serving with a delicious ranch dipping sauce is a great idea.
- Buy bacon that is labeled “Gluten Free.”
Nutrition
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