Traditional jalapeño poppers are breaded, deep-fried, and stuffed with cream cheese. I promise, this version is just as good, if not better! Replace the breading with bacon and substitute goat cheese for the cream cheese and you’ve got yourself a keto flavor bomb that hits all those cravings—crunchy, creamy, spicy, and salty.
Course: Appetizer, Snack
Cuisine: Egg Free, Nut Free
15-ouncepackage goat cheese, at room temperature
¼cupshredded white Cheddar cheese
½teaspoonfreshly ground black pepper
Preheat the oven to 400ºF and line a baking sheet with aluminum foil and a baking rack.
In a medium bowl, mix together the goat cheese, Cheddar, paprika, garlic powder, onion powder, salt, and pepper.
Cut the jalapeños in half lengthwise and scoop out seeds. Fill each half generously with the cheese mixture.
Cut the bacon slices in half to make 16 individual pieces. Wrap each jalapeño half with a bacon half and place on the baking rack.
Cook for 15 to 20 minutes, until the bacon begins to crisp.
Broil for an additional 2 to 3 minutes until the cheese is bubbly and slightly browned.
Variation Tip: If you’re not a big fan of jalapeños, you can use baby bell peppers instead, preparing them the same way. They will lend a slight sweetness to the poppers.
Nutrition Per Serving (2 poppers): Calories: 121; Total Fat: 9g; Protein: 8g; Total Carbs: 2g; Fiber: 0.5g; Net Carbs: 1.5g