Keto Jalapeno Poppers
Published July 20, 2019 • Updated February 6, 2026
This post may contain affiliate links. See my disclosure policy.
These jalapeno poppers will be your new favorite 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 all your friends - keto or not!
The recipe is so simple – only four ingredients: jalapenos, cream cheese, cocktail sausages, and bacon. There is a lot of prep work involved, but we get an assembly line going with two or more people and knock out the prep time quickly.
These fat-packed jalapeno poppers are the ideal keto meal with 27 grams of fat per three poppers. Whenever we’ve fallen off track, we make a bunch of these and get right back on. They satisfy any craving for fast food or carb-heavy foods. These poppers are the ultimate comfort food!
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
12 jalapenos -
8 ounces of cream cheese
-
24 Lit’l Smokies beef sausages
-
24 strips of bacon
-
toothpicks
Step by Step Instructions
Step by Step Instructions
Cut the jalapenos
Cut the top off of all the jalapenos. Slice each jalapeno lengthwise.
Remove the jalapeno internals
Using a spoon or jalapeno 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 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.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use a different type of cheese instead of cream cheese?
Yes! If you're not a fan of cream cheese, try goat cheese, cheddar, or a dairy-free cream cheese for a non-dairy swap.
What can I use instead of Lit’l Smokies?
If you can't find Lit'l Smokies, any small sausages work. Diced cooked chicken or turkey are good too. Just make sure they're fully cooked before stuffing!
How should I store leftover jalapeno poppers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350 degrees until warmed through.
Can I make these jalapeno poppers ahead of time?
Yes! Assemble them ahead of time, cover and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if they're cold from the fridge.
Are these jalapeno poppers spicy?
It depends on your jalapenos. Remove the seeds and membranes for less heat. Want more spice? Add some hot sauce to the cream cheese.
First time making these and I removed all the ribs, not just the seeds, which kept the heat level manageable. The cream cheese holds the Lit'l Smokie in place better than I expected at 300 degrees, and the bacon wrapped tight with a toothpick. Have you tested these on a grill? Curious whether the bacon crisps up differently than in the oven.
Yeah, tried it once. Bacon crisps fast on the grill but the fat drips and causes flare-ups. Indirect heat works better, or a cast iron pan over the flame. Oven's more predictable.
Got a watch party Saturday and I'm already planning ahead so I'm not scrambling the day of. Was going to stuff and wrap everything Friday night, refrigerate overnight, then bake them off before people show up. Does the bacon go weird sitting against the cream cheese that long? I've had uncured bacon turn kind of mushy doing similar prep-ahead stuff before. Also wondering if baking from cold affects oven time at all.
The cream cheese stays tucked inside the pepper so the bacon doesn't really sit against it - not the same moisture contact you're probably thinking of. Cold from the fridge, add 3-5 minutes and start checking at 25.
First time making these and I'm worried about the heat. If I scrape out the seeds and ribs, will they actually be mild enough for people who can't handle spice? Bringing them to a game day thing and don't want to set anyone's mouth on fire.
Removing the seeds and ribs cuts the heat way down. Most people who say they can't handle spice are totally fine with them after that. The jalapeno itself is still there for flavor, just not the burn.
Brought these to a Super Bowl party last weekend and they were gone in about 15 minutes. Three people asked for the recipe and one guy who doesn't even do keto kept coming back for more. The bacon gets crispy enough that you can pick them up without a plate.
The non-keto guy coming back multiple times is the real test. I let mine go a few extra minutes sometimes to get that bacon really crispy
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.
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.
An hour is right. Once the bacon crisps up, they're done. Push past that and it gets chewy.
I made these last night. DELICIOUS!
The all-caps is warranted. I always make two trays because one never makes it through the night.
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.
Jalapenos are unpredictable like that. Mine run hot half the time too. Still, good kind of spicy for party food.
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.
Breakfast poppers, hadn't thought of that. The Eckrich carbs get you fast, one per link vs Hillshire's two for five is not close. I only buy Hillshire.
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.
Ha, yeah. Some names just don't belong in a food post.
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.
It was the first time I have ever made jalapeno poppers, and they turned out delicious! Can't believe they are low carb!
First try and they pulled it off. Make a double batch next time, they assemble fine the night before.