Name: Tasty Keto Jalapeño Popper Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 8 fresh jalapeño peppers; 8 oz cream cheese, softened; 1/2 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup almond flour; 2 large eggs

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I love making these Tasty Keto Jalapeño Popper Bites when I want something bold, creamy, and satisfying while keeping things low carb. They’re cheesy, slightly spicy, and packed with flavor in every bite, making them perfect for snacking or serving as an appetizer.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, keto-friendly, and incredibly flavorful. The combination of cream cheese and jalapeños creates a rich, savory bite without feeling heavy. I also like how easy they are to prep ahead and bake when I’m ready. Tasty Keto Jalapeño Popper Bites

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh jalapeño peppers
cream cheese
shredded cheddar cheese
shredded mozzarella cheese
garlic powder
onion powder
salt
black pepper
almond flour
eggs

Directions

I start by preheating the oven and lining a baking sheet. I slice the jalapeños in half lengthwise and remove the seeds and membranes.

In a bowl, I mix the cream cheese, cheddar, mozzarella, garlic powder, onion powder, salt, and pepper until smooth. I spoon the mixture into each jalapeño half.

In a separate bowl, I beat the eggs. I dip each filled jalapeño into the egg, then coat it lightly with almond flour.

I place the bites on the baking sheet and bake until the jalapeños are tender and the tops are golden and slightly crisp. I let them cool briefly before serving.

Servings and Timing

I usually get about 16 popper bites from this recipe.
Prep time: 15 minutes
Bake time: 20 minutes
Total time: 35 minutes

Variations

I sometimes add cooked, finely chopped chicken to the filling for extra protein. When I want more heat, I leave some of the jalapeño seeds intact. I also enjoy adding a pinch of smoked paprika for extra depth of flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in the oven or air fryer so they stay crisp. I avoid the microwave since it softens the texture. Tasty Keto Jalapeño Popper Bites

FAQs

Are these jalapeño popper bites very spicy?

I find them mildly spicy, but removing all the seeds keeps the heat manageable.

Can I make these ahead of time?

I often prepare them ahead and bake them just before serving.

Are these freezer-friendly?

I can freeze them before baking, then cook them straight from frozen with a little extra time.

What can I use instead of almond flour?

I stick with almond flour for keto.

Can I cook these in an air fryer?

I can air fry them, and they turn out extra crispy with less cooking time.

Conclusion

I enjoy these Tasty Keto Jalapeño Popper Bites because they’re cheesy, flavorful, and easy to make while staying low carb. They’re a go-to recipe I like serving when I want a crowd-pleasing snack that fits my keto lifestyle.

Tasty Keto Jalapeño Popper Bites

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 16 bites
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Diabetic

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Description

Cheesy, creamy keto-friendly jalapeño popper bites that are slightly spicy, low carb, and baked to golden perfection for an easy appetizer or snack.

Ingredients

8 fresh jalapeño peppers
8 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup almond flour
2 large eggs

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the jalapeños in half lengthwise and remove seeds and membranes.
In a bowl, mix cream cheese, cheddar, mozzarella, garlic powder, onion powder, salt, and black pepper until smooth.
Spoon the cheese mixture evenly into each jalapeño half.
In a separate bowl, beat the eggs.
Dip each filled jalapeño into the egg, then lightly coat with almond flour.
Place the bites on the prepared baking sheet.
Bake for about 20 minutes, or until the jalapeños are tender and the tops are golden.
Let cool slightly before serving.