I have never been a fan of Jalapeño Poppers… until now! After reading through several recipes for Jalapeño Poppers on the internet, I came up with my own keto version that would be great for an appetizer or a party food that is quite tasty!
I started off with 12 jalapeño peppers, which I cut the stems from, then sliced lengthwise. I took a 1/4 teaspoon and scraped out the seeds from inside each half, then discarded the stems & seeds in the compost.
PLEASE NOTE: Wash your hands thoroughly with soap & water after handling jalapeño peppers. I made the mistake of touching my eyelid with a finger that I thought hadn’t touched the peppers… my eye burned for hours.
After the peppers were cut, it was time to mix up the filling! I softened the cream cheese, added the salt, pepper, garlic, seasoning, cheddar cheese, & bacon and stirred it up.
Once the cream cheese mixture is fully combined, I spooned it into the pepper halves and popped them onto a baking sheet.
I baked them for 20 minutes, once the filling was melty & bubbly, then sprinkled with more crumbled bacon.
Once they cooled enough to eat, I almost couldn’t stop eating them!
Also, don’t forget to tag #KetoYum & #KetoYumFood when posting photos to your social media!