Keto Jalapeno Poppers
Keto jalapeno poppers will be your new keto homerun! They’re so rich, creamy and flavorful with their cream cheese, bacon and jalapeno combo that they are hard to keep around! Make these for your keto and non keto friends!
The recipe is so simple – only four ingredients, jalapenos, cream cheese, cocktail sausages, and bacon. There is a lot of prep work in making these but we get an assembly line going with two or more people and can knock out the prep time quickly.
These fat filled jalapeno poppers are the ideal ketogenic meal with 27 grams of fat per three poppers. Whenever we are going a keto restart and have fallen off the keto wagon, we make a bunch of these keto jalapeno poppers. They satisfy any craving for fast food or carb filled foods. These poppers are the ultimate comfort food!
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Keto Jalapeno Poppers Recipe Video
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Keto Jalapeno Poppers Ingredients
- 12 jalapenos
- 8 ounces of cream cheese
- 24 Lit’l Smokies beef sausages
- 24 strips of bacon
Keto Jalapeno Poppers Directions
Preheat oven or grill to 300 degrees.
Cut the jalapenos
Cut the top off of all the jalapenos. Slice each jalapeno lengthwise.
Remove the jalapeno internals
Using a spoon or jalapenos corer, remove all the ribs and seeds from the inside of each jalapeno. Rinse the jalapenos under cold water to make sure all the ribs and seeds are removed.
Add the cream cheese
Scoop about 1 tablespoon of cream cheese into each jalapeno half.
Now the smokies
Place a Lit’l Smokie sausage on the cream cheese of the jalapeno.
Tightly wrap each jalapeno with bacon.
Secure the bacon wrapped jalapeno with a toothpick.
Add poppers to baking sheet
Place the poppers in a rimmed baking sheet covered with aluminum foil. Bake in the oven or grill for at least an hour, but ideally 2.5 to 3 hours. The longer jalapeno poppers cook, the less spicy they will be.
Let them cool
Remove from oven and let cool for about 5 to 10 minutes before serving.
What a perfect summer BBQ appetizer! I cut the bacon in half per popper and it still turned out great. My husband cooked it on the grill for a little over an hour.
Hi Kathy, we use the grill a lot too for this recipe, especially when we are camping! At home we are using the oven or the Traeger.
It was the first time I have ever made jalapeno poppers, and they turned out delicious! Can’t believe they are low carb!
It was pretty spicy.. gave me the hiccups. Next time I will cook longer, but the flavor was good.
I love these. I’m not sure what I am doing wrong though. I’ve made them twice and the bacon didn’t crisp up the bacon and the cream cheese went all over. I did lower the temp one time, but then the bacon wasn’t cooked enough. Do you have any tips?
The bacon won’t get that crispy. It will crisp up when you take them out. The cream cheese will melt out a little but not a lot. We use cold cream cheese and not whipped. And we use thin cut (regular) bacon.
Thank you for naming them Jalapeno Poppers. Just the thought of eating the other title turns is a BIG TURN OFF. Looking forward to trying these.
These are total keto crack! And as Annie says, a great craving/munchies buster! They have become my favorite easy breakfast and I’ve even eaten them cold, though I usually nuke them for 15 seconds or so. Careful which Smokies you use, as Annie said, Hillshire Farms “Litl” Smokies have 2gm carb per 5 links, BUT, Eckrich “Lil” Smokies have 1gm carb PER LINK, yikes. IMHO, the Hillshire Farms taste MUCH better, also. Thanks for a killer recipe.
This was still spicy after 2 hours in the oven but oh so good. What a perfect snack or party dish. Thanks so much for this one.
I made these last night. DELICIOUS!
Thanks so much for this recipe – these were delicious and so easy to make! I only left them in for an hour, but that was just right for me.
Can I make these in my air fryer?
You can, but they are very spicy. Cooking them longer and at a lower temperature helps to lessen the heat from the jalapenos.