Description
Creamy, smoky, and spicy little snacks, these keto jalapeño popper bites are perfect for a low-carb appetizer or party finger food.
Ingredients
Scale
- 6 jalapeños, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Olive oil (for drizzling)
Instructions
- Preheat the oven to 375°F (190°C). Wash the jalapeños, slice them in half lengthwise, and use a spoon to remove seeds and membranes for milder bites. Pat peppers dry.
- In a bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Spoon the cheese mixture into each jalapeño half, filling them evenly. Place on a lined baking sheet and drizzle with olive oil. Bake for 20–25 minutes, or until tender and cheese is bubbly.
- Remove from oven and let cool for a few minutes. Serve warm and optionally garnish with chopped chives or crumbled bacon.
Notes
For extra browning, broil the tops for 1–2 minutes at the end. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 halves
- Calories: 260
- Sugar: 1.5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 40mg