Keto Jalapeño Poppers

These keto jalapeño poppers are one of Dan's favourites. We love to have them with chicken wings and this meal feels like a real treat.

Course Appetizer

Cuisine American, Keto, Low Carb, Mexican

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 176kcal

Ingredients

6-8 jalapeños (dependant on the size)
100 g cream cheese (softened)
½ tsp smoked paprika
¼ tsp garlic powder
½ tsp fresh coriander (cilantro), chopped (optional)
80 g cheddar cheese, grated

Instructions

Preheat oven to 200C/400F
Cut the jalapeños in half lengthwise and remove the seeds and membrane with a teaspoon. I find they keep their shape better after cooking if I leave the stem in where possible
Combine the cream cheese, half of the grated cheese, garlic powder, coriander and smoked paprika in a small bowl. Mix well
Fill the jalapeño halves with the cream cheese mixture and place on the lined baking sheet cut side up
Sprinkle the remaining grated cheese on top of each jalapeño
Cook in the oven for 15-20 minutes or until the cheese is golden and bubbly and the jalapeños have softened

Video

Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. NUTRITIONAL INFORMATION DOES NOT INCLUDE ANY GARNISHES