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
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.
Notes
- Remove all seeds for milder heat.
- Add smoked paprika or chopped cooked chicken for variation.
- These can be air fried for extra crispiness.
- Best reheated in the oven or air fryer.
Nutrition
- Serving Size: 2 bites
- Calories: 160
- Sugar: 1g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
