KETO JALAPEÑO POPPERS
These keto jalapeno poppers are a low-carb appetizer that is so easy to prepare!
Wrapped with bacon and with a creamy, cheesy filling, it’s a show stopper! Baked, not fried!
12 large jalapeno peppers, de-seeded and halved
1 cup cream cheese, softened
1 cup shredded cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
12 slices bacon, halved
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
In a mixing bowl, mix the cream cheese, shredded cheese, and spices, and mix until combined. Scoop out portions of the filling into the jalapeno halves. Moving quickly, wrap a strip of bacon around each one, and add two toothpicks to each one to hold into place.
Place the jalapeno halves onto the lined baking sheet and bake 25-27 minutes, or until the bacon becomes crispy. Remove from the oven and serve immediately.
TO STORE: Jalapeno poppers can be stored in the refrigerator, covered. They will keep fresh for up to 3 days.
TO FREEZE: Place leftover jalapeno poppers in a ziplock bag and store them in the freezer for up to 6 months.
REHEATING: Place the poppers on a lined baking tray and reheat in a preheated oven at 180C/350F for 7-8 minutes.
Serving: 1serving | Calories: 53kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Sodium: 109mg | Potassium: 35mg | Fiber: 1g | Vitamin A: 234IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 1mg