Posted on by Blackberry Season

Keto Jalapeño Poppers

We have burger night once a month and I’m always looking for new toppings or sides. Enter Jalapeño Poppers! Baking them results in just over 3 grams net carbs per two peppers.

Another alternative for burger night would be to make deconstructed poppers and top each burger with the cream cheese mixture, then some chopped jalapeños, crumbled bacon, and run everything under the broiler.

Keto Jalapeño Poppers
Yield 3 servings. Each serving = 2 jalapeños (4 halves)
Calories: 241.5, fat 19.6g, net carbs 3.2g, protein 12.6g

6 jalapeño peppers
1/4 cup organic cream cheese, softened
3 ounces shredded Kerrygold cheddar
2 cloves garlic, minced
1/4 cup green onions, minced
1 tablespoon minced cilantro
1/2 teaspoon salt (add more, to taste, if needed)
1/4 cup minced cooked bacon (about 4 slices)
Hot sauce, if needed

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil.

Cook the bacon, cool, then crumble.

Slice jalapenos in half length-wise. Wearing gloves (I use surgical gloves), carefully scrape out the seeds and membranes with a spoon and discard. That’s where all the intense heat lives, so scrape thoroughly. (See note.)

In a small bowl, mash together cream cheese, shredded cheddar cheese, green onions, cilantro, garlic, and salt. Taste for salt and heat. If more heat is needed, add hot sauce, to taste. Fill the jalapeño halves with the mixture.

Place on the lined baking sheet.

Top each jalapeño popper with about a teaspoon of bacon bits, pressing lightly into the cream cheese filling.

Bake about 15 minutes, until the peppers are soft and the bacon is crispy.

Deconstructed Jalapeño Poppers
(To use as burger topping for 3–4 burgers)

Cook the bacon, cool, then crumble.

Slice jalapenos in half length-wise. Wearing gloves (I use surgical gloves), carefully scrape out the seeds and membranes with a spoon and discard. (See note.) Mince the jalapeños.

In a small bowl, mash together cream cheese, shredded cheddar cheese, green onions, cilantro, garlic, salt, bacon, and minced jalapeños. For more heat, add hot sauce, to taste.

Grill a burger, top with about a third…or a fourth…of the mixture, and run under a broiler until heated through.

***

Note: When working with jalapenos, it’s always best to wear gloves so the oils from the peppers do not burn your skin. If you don’t have gloves, wash your hands well immediately after handling the peppers.

VARIATIONS

  • Substitute goat cheese for the cream cheese
  • Add 1/2 teaspoon chili powder and 1/4 teaspoon cumin to the cream cheese
  • Add 1 teaspoon of smoked paprika to the cream cheese
  • Use smoked Gouda cheese instead of cheddar
  • Add 4 ounces cooked and crumbled Italian sausage to the cream cheese mixture