Ever since joining the Ketogenic lifestyle I've eaten over a dozen of jalapeno poppers wrapped in bacon and loved every bite of it. However, I like the old-fashion way of eating these spicy babies, so I made up a breading that is keto approved. Clocking in at less than 1 net carb per popper including sauce dip - these will be a proud pleaser even for the non-low carb and keto eaters.
Did I forget to mention that I created a keto version of Arby's Bronco Berry sauce? I did. 🙂
It's about to get spicy up in here. Watch my video and hit that like and subscribe button to see more keto recipes and watch my ketogenic journey. If you don't want to watch the cooking process, the step-by-step process is below the video. Keep calm and keto on.
Keto Jalapeno Poppers with Cream Cheese Recipe & Bronco Berry Sauce Dip
.94 carbs per popper w/bronco berry sauce
7.5 carbs for the ENTIRE plate of poppers (8 poppers) and even fewer carbs if you don't finish all of the bronco berry sauce.
.5 carb per popper without sauce dip.
List of Ingredients
- Organic cream cheese
- Whole Jalapenos
- Almond Flour
- Coconut Flour
- Parmesan Cheese
- Smucker's sugar-free strawberry preserves
- Coconut oil (or bacon grease)
4 - Whole Jalapenos sliced in halves
4 ounces organic cream cheese divided into 8 - 1 tablespoon servings
2 Tablespoons of Almond meal,
2 Tablespoons Parmesan cheese
1 Tablespoon of Coconut flour
1/4 Teaspoon salt
In the video I used 1/4 teaspoon of cumin but I suggest omitting it entirely, it didn't enhance the flavor and it taste better without the cumin - if you want to use it - maybe 1/8 teaspoon or just a pinch, instead).
Combine ingredients in a bowl and mix
Stuff each jalapeno half with one tablespoon (or less depending on the size of jalapeno) of cream cheese repeat until all eight halves are stuffed
Dip stuffed jalapeno into breading mixture then dip into egg wash, re-dip into breading mixture until jalapeno coated fully - set aside into a freezer safe container - repeat until all eight stuffed jalapenos are coated
Cover the container with the stuffed jalapenos inside and stick into the freezer for a MINIMUM of 2-hours. Don't fry room temperature cheese - messy!
Heat up a pan with coconut oil (or bacon grease) on medium heat.
In a microwave safe dish (small dish) add one tablespoon (or 1/2 if too spicy) diced jalapenos and two tablespoons of Smucker's sugar-free preserves and mix. Place into the microwave for 10-second then stir and put back into the microwave for an additional 10-seconds and allow time for it to cool before consuming.
Place one jalapeno at a time into heated coconut oil and flip both sides until golden brown.
Set on the plate with a paper towel to drain the excess oil and cool down. For moe awesome recipes like this check out my post/video on keto Mexican pizza a copycat of taco bells but low carb. For a dessert, you might want a low carb blackberry cheesecake.