Baked Jalapeño Poppers (Keto) Recipe

A straightforward recipe for low-carb jalapeno poppers that are baked in the oven. Breading and flour are not required at all!

– 12 jalapenos seeded and cut lengthwise – 2 tsp avocado oil – 1 8-oz package cream cheese – 1 cup cheddar cheese – 1 large clove garlic minced – 3 green onions finely chopped – 2 tsp sriracha or hot sauce optional – ½ tsp sea salt – ½ cup almond flour optional*



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Heat the oven to 400°F. Jalapenos should be sliced in half, tops removed, and seeds and innards removed. Use 2 teaspoons avocado oil and a little sea salt sprinkle.

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Place peppers in a single layer on parchment-lined baking sheet. Bake for 8 minutes in preheated oven. Let peppers cool from the oven.

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Make the cream cheese stuffing while the jalapenos bake or cool. Mix cream cheese, jack cheese, garlic, green onion, sriracha, and sea salt in a bowl.

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 Try room-temperature cream cheese.Stuff peppers with cream cheese.

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If desired, mix ½ cup almond flour and 2 teaspoons avocado oil in a bowl and sprinkle over stuffed jalapenos.

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Continue baking the stuffed jalapenos for 8–10 minutes until the cream cheese is golden brown.

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You can top the poppers with chopped green onion, red pepper flakes, cheddar cheese, or sour cream. 

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