Low Carb Jalapeño Poppers Keto Friendly Food

KETO JALAPENO POPPERS

Steps:

• Slice jalapenos in half length-wise. Carefully scrape out the seeds and membranes with a spoon and discard. See note.
• Add the cream cheese, cheddar, garlic powder, and onion powder to a small bowl and stir well to combine.
• Spoon the cheese evenly between the jalapenos.
• Cut the bacon slices in half and wrap each jalapeno with a half slice of bacon.
• Turn air fryer to 390 degrees and let heat for 2 minutes.
• Carefully add the jalapenos to the basket of the air fryer in a single layer with space between each. Work in batches if your air fryer will not fit all 8 halves at once.
• Air fry for 10 minutes or until bacon is as crisp as you'd like.
• Preheat oven to 400 degrees.
• Place prepared jalapenos on a rimmed baking sheet and bake for 15 minutes or until bacon is as crisp as you'd like.

KETO JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees and line baking sheet with parchment paper.
• Place bacon slices on paper towel-lined plate and microwave for 3 minutes. Set aside to slightly cool.
• In a medium bowl, add cream cheese, shredded sharp cheddar, salt, and pepper and microwave for 15 seconds. Stir together.
• Carefully scoop cream cheese mixture into plastic baggie. With a scissors, snip off corner of baggie and pipe contents into jalapenos.
• Wrap bacon slices around jalapenos and pin with toothpick.
• Place jalapenos on prepared baking sheet and bake for 15 minutes.
• Increase oven heat to broil and broil for 2-3 minutes, watching to ensure cream cheese does not burn.
• Remove from oven and allow to cool slightly before eating.

LOW CARB JALAPENO POPPERS (KETO)

Steps:

• Preheat oven to 375°F. Line a baking pan with foil and set aside.
• Wearing gloves, slice each jalapeno in half lengthwise. Remove seeds & membranes and discard.
• Mix remaining ingredients in a small bowl reserving ½ cup cheese for topping.
• Fill jalapenos with the cream cheese mixture. Sprinkle remaining ½ cup cheese over top.
• Bake 18-22 minutes or until jalapeno is slightly tender and cheese is melted.

LOW-CARB JALAPEñO POPPERS (KETO-FRIENDLY)

Steps:

• Preheat oven to 375 degrees Fahrenheit. Using gloves, trim the stems and slice each Jalapeno in half long-ways. Next, remove all of the light green membrane and the seeds and carefully cut away any of the white ribs inside the peppers. If needed, rinse the peppers to remove any additional seeds.
• Next, transfer the Jalapenos to a baking sheet and place them cut-side-up. Bake for 11 minutes then let cool until at least lukewarm before adding the filling.
• In the medium bowl, stir together all of the filling ingredients until thoroughly combined.
• Using a spoon or clean hands, stuff each pepper with the filling until full and then press down the filling in slightly to ensure that it stays in pepper while baking. Next, sprinkle the additional shredded cheese over each jalapeno. If desired, garnish with additional chopped cilantro.
• Finally, bake the stuffed Jalapenos at 375 degrees Fahrenheit for about 20 minutes, or until the cheese on the top begins to brown slightly.

LOW-CARB JALAPENO POPPERS

Steps:

• Preheat oven to 350.
• Split jalepeno pepper down the side, but keep the stem in tact (wear gloves).
• With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket in which to stuff. Blend cream cheese, cheddar cheese, green onion, and garlic powder. Stuff each pepper with the cheese mixture and place on a sprayed baking sheet and top with a sprinkle of paprika.
• Bake for about 25 minutes or until the peppers are softened and cheese is melted. Let sit a few minutes for the cheese to set up before eating.