Ingredients
Scale
- 5 jalapenos
- 4 oz. organic cream cheese (this is about half a cup)
- Salt and pepper to taste
- ¼ tsp chili powder
- ¼ tsp cumin
- 1 garlic clove (minced)
- 5 to 10 slices of bacon (uncooked and cut in half lengthwise)
Instructions
- Preheat the oven to 425 F.
- Wash your jalapenos first.
- Cut the stem off and then slice them in half lengthwise.
- Remove the seeds from the jalapenos. I highly recommend using gloves to get rid of the seeds. Even after washing my hands, I’ve inadvertently touched my eyes after chopping onions or jalapenos. The result…painful.
- Add the cream cheese to a small bowl. Add the salt, pepper, chili powder, cumin and minced garlic and work it into the cream cheese using the back of a fork.
- Fill each jalapeno with some of the cream cheese.
- Take your cut bacon strips and wrap one around each jalapeno until all 10 have been wrapped. Wrap with as much or as little bacon as you like.
- Bake for 15 to 20 minutes until the bacon has cooked through. Enjoy your keto jalapeno poppers!
Notes
You can easily double this recipe to serve as appetizers with friends! It’s a simple, crowd pleasing keto snack that people will love!