Keto Jalapeno Poppers Stuffed With Cream Cheese & Bacon

Jalapeno poppers piled on a white plate next to a pink dipping sauce.

5 from 3 reviews

These keto jalapeno poppers are the ultimate quick and easy low carb snack. They have the perfect balance of cheesiness and spiciness and a wonderful crunchiness thanks to some added bacon. Plus, each one of these keto jalapeno poppers has just 1 NET CARB.


10 Jalapeño Peppers (200g), Halved, & Seeded

6 Oz (168g) Cream Cheese, Softened

1 Cup (112g) Cheddar Cheese, Shredded

1 Tsp (3g) Garlic Powder

1/3 Tsp Salt

1/4 Tsp Black Pepper

3 Bacon Slices (45g), Cooked, Crumbled

2 Tbsps Chives, Chopped, as a garnish



  1. Preheat your oven to 400℉ (205℃).
  2. Slice the jalapenos in half, and remove the seeds.
  3. Shred the cheddar and then add it to a medium-sized bowl, along with the rest of the filling ingredients - except the bacon.
  4. Spoon the mixture evenly into the peppers.
  5. Cover a baking sheet with parchment paper, and coat it with non-stick baking spray.
  6. Add the peppers to the sheet, and top them with the bacon bits.
  7. Bake for 15-20 minutes...or until the cheese is golden brown.
  8. Let the poppers cool.
  9. Top with chives, and serve.


  1. Prepare the jalapeno's just as you would for baking them in the oven.
  2. Then, once they are prepped, arrange them in one even layer in the air fryer basket - you may need to cook them in 2 batches if your air fryer is on the smaller side.
  3. Also, make sure the jalapeno poppers are not overlapping to ensure that they cook evenly. 
  4. Set the air fryer to 375℉ (190 ℃) and cook your jalapeno poppers for about 10-15 minutes.
  5. You'll want to check up on them around 10 minutes, then every few minutes to make sure they don't overcook.
  6. Once the cheese is turning golden, you can pull them out of the air fryer and let them cool.  
  7. Top them off with some chopped chives and enjoy.


DO NOT USE the "SCALE UP" function FOR THE GRAM MEASUREMENTS. You have to scale up the grams manually.


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