Keto Bacon-Wrapped Jalapeño Poppers
Jalapeños stuffed with cream cheese and cheddar and wrapped in bacon — a keto appetiser at about 3 g net carbs for three poppers.
Serves 4 (12 poppers, 3 per serving) · Prep 15 min · Cook 20 min
Ingredients
- 6 large jalapeños, halved and deseeded
- 120 g cream cheese, softened
- 50 g grated cheddar
- 12 thin slices bacon (raw weight, cooked yield)
- Garlic powder, smoked paprika
Method
- Heat the oven to 200 °C and line a tray.
- Mix the cream cheese, cheddar, garlic powder and paprika; fill each jalapeño half.
- Wrap each half in a slice of bacon and place seam-side down.
- Bake 18–20 minutes until the bacon is crisp. Cool 5 minutes — the filling is very hot.
Tip. Wear gloves when deseeding; most of the heat is in the white membrane.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 296 kcal |
| Fat | 24.7 g |
| Protein | 14.2 g |
| Total carbohydrate | 4.7 g |
| Fibre | 1.3 g |
| Net carbs | 3.4 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 17% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in bacon-wrapped jalapeño poppers?
About 3.4 g net carbs per serving (4.7 g total carbohydrate minus 1.3 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.