Keto Jalapeno Popper Bites are the perfect complement to any appetizer spread. They are easy to make and the spiciness can be adjusted to suit your taste buds.
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Jalapeno poppers are one of the most popular keto-friendly appetizers. They are usually one of the first things that people try when they are beginning a keto or low-carb diet.
There are a ton of different recipes out there, but Jalapeno poppers generally consist of Jalapeno's, cream cheese, and bacon. Making them a perfect, low-carb treat.
This recipe is a twist on the traditional and is my family's favorite way to enjoy them. Even better they are completely freezer friendly, so you can make a bunch at once and freeze them whenever you need a quick appetizer or snack.
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Ingredients and Substitutions
The outer dough layer of these Jalapeno popper bites is just a basic fathead dough. I prefer to use almond flour, but if you like coconut flour, you can substitute the dough with THIS recipe from Low Carb Yum.
The inside consists of the typical jalapeno popper ingredients. Cream cheese, diced Jalapenos, and crumbled bacon. To save time, you can use pre-cooked bacon crumbles usually found in the salad dressing aisle of most supermarkets.
Cooking Instructions and Storing
This tasty appetizer couldn't be easier to make. The dough comes together quickly and the rest of the ingredients require minimal preparation.
To start, preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
Next, combine the mozzarella cheese with the cream cheese in a medium microwave-safe bowl. Heat it in the microwave for 30-second intervals until the cheeses are melted and combine easily. Then, add in the almond flour, baking powder, and egg. Stir until well combined.
Divide the combined dough into 20 equal portions. About 1.5 tablespoons per portion.
Tip: The trickiest part of making this recipe is handling the dough as it's a bit sticky. I find it easiest to keep my hands super wet when working with fathead dough. Keep a bowl of clean water near your prep station, and occasionally dip your hands to prevent the dough from sticking to your hands.
After the dough is portioned, flatten one piece and place about 1 teaspoon of cream cheese, some of the diced jalapenos, and some of the bacon crumbles into the center of the dough (I used about 1 to 1 ½ teaspoons of each).
Gently wrap the dough around the filling and pinch the open ends together to seal. Place the pinched together side down on the prepared baking sheet. Repeat with the remaining dough pieces.
Bake them in the preheated oven for 15-20 minutes and enjoy!
Variations
Here are some of my favorite ways to change up this recipe:
- Adjust the heat - Jalapenos are generally very mild compared to other hot peppers. Most of the heat is in the membrane that surrounds the seeds. To make the Jalapeno popper bites spicier, leave in some or all of the seeds. And conversely, to make them milder, simply remove and discard the seeds. You could also swap the jalapeno for a hotter pepper variety.
- Make them in the Air Fryer - Instead of baking, cook them in an air fryer at 325 degrees for 10 minutes. This is great for smaller batches!
- Make them Cheesier - swap half of the mozzarella cheese in the dough for cheddar cheese, and if desired add cheddar cheese to the filling.
Equipment
This recipe requires only very basic equipment. Here's what you'll need:
- Knife for chopping the jalapenos and bacon
- Measuring cups and spoons
- Baking sheet and a silicone baking mat or parchment paper (technically you don't have to line the pan, but it will make clean up SO much easier and prevent any sticking)
- Cheese grater if you are not using pre-shredded cheese
- Medium, microwave safe bowl and a mixing spoon (I like to use a rubber spatula) for preparing the dough.
Storing & Reheating Instructions
Leftover keto jalapeno popper bites will store in the fridge for about 5 days. I recommend reheating in the oven, at about 300 degrees for 8-10 minutes. You can also reheat them in the microwave, but I find that they get a little bit soggy when heated this way.
If you want to freeze them, then you will prepare them as written in the instructions, subtracting about 5 minutes from the baking time. Then, transfer to a freezer-safe container. To cook from frozen, simply bake (from frozen) in an oven preheated to 350 degrees F for 10-15 minutes or until they are heated through and slightly browned.
There are a ton of different jalapeno popper recipes out there, but they generally consist of Jalapeno's, cream cheese, and bacon. Making them a perfect, low-carb appetizer. If you are watching your carbs, be careful not to order traditionally breaded poppers.
Not only does a dipping sauce add more flavor, but it can also help to tame any heat from the jalapenos. I recommend trying these popper bites with ranch, keto beer cheese, salsa verde, or even blue cheese dressing.
Be sure to check out these other great recipes:
- Keto soft pretzel bites and Beer Cheese Dip
- Cheese crisps (includes pizza, nacho, and jalapeno flavors!)
- Mini Taco Stuffed Peppers
- Low Carb Garlic Bread Pizza Dip
- Bacon and Brown Sugar Little Smokies
- Keto Meatball Sub Muffins
📖 Recipe
Keto Jalapeno Popper Bites
Ingredients
For the outer dough layer:
- 1.75 cups Shredded Mozzarella Cheese
- 1 oz Cream Cheese
- 1.25 cups Almond Flour
- 2 teaspoon Baking Powder
- 1 Large Egg
For the filling:
- 3 Jalapenos diced
- 7 tablespoon Cream Cheese Softened
- 4 slices Bacon Cooked and Crumbled
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- For the outer dough layer: combine the mozzarella cheese with the cream cheese in a medium microwave-safe bowl. Heat in the microwave for 30-second intervals until the cheeses are melted and combine easily. Then, add in the almond flour, baking powder, and egg. Stir until well combined.
- Divide the dough into 20 equal portions. About 1.5 tablespoons per portion.
- With wet hands, flatten a piece of dough, then place about 1 teaspoon of cream cheese, some of the diced jalapenos, and some of the bacon crumbles into the center of the dough. Gently wrap the dough around the filling and pinch the open ends together to seal. Place the pinched together side down on the prepared baking sheet. Repeat with the remaining dough pieces.
- Bake for 15-20 minutes or until the dough is cooked through and golden brown. Serve immediately or read the post above for storage/freezing instructions.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Dawn says
Thank you for this amazing recipe! I made these a few weeks ago and they are soooo good. Didn't have bacon at the time so put the cream cheese and jalapenos in a food processor and blended together. Also cooked in the air fryer. The first time the bottoms stuck. The next time I placed a piece of parchment underneath and that worked. Served with chili soup.