Easy Jalapeño Poppers made gluten-free and keto-friendly. This simple yet insanely delicious appetizer is an epic crowd-pleaser for any occasion!
I correlate football season with baked jalapeno poppers, buffalo wings, sweet potato fries, guacamole, and dipping sauce made of ranch dressing & Cholula.
Football vibes aplenty!
What comes to mind for you??
Well jalapeno popper season is upon us, and I couldn’t be any more excited about this recipe.
A sister recipe to my Caramelized Onion and Cream Cheese Stuffed Peppers, these easy baked jalapeno poppers couldn’t be easier to make and are simply scintillating for all parties involved.
Two bites of bliss, but these poppers are difficult to stop at one.
Which brings me to my next point.
If you need a compliment, make these.
No joke, these jalapeño poppers are an instant gratification situation, wherein the dopamine receptors of those who consume them fire hard and fast, leaving them with the propensity to say profess something lofty about their experience and in so doing, you are gifted at least three major compliments.
Real ego booster right here.
These quick and easy poppers are a gluten-free, low-carb, keto version of the classic. Let’s talk about the ingredients!
Ingredients for Jalapeño Poppers:
Jalapenos: Fresh jalapenos are the star of the show here! Be sure to remove all of the seeds to keep the poppers mild. If you and your guests are into very spicy food, feel free to leave in the seeds.
Cream Cheese & Jack Cheese: A combination of cream cheese and jack cheese (or Cheddar Cheese) ensures these poppers are insanely creamy and cheesy, generating an amazing mouth-watering two-bite appetizer.
Garlic & Green Onion: Fresh garlic and green onion give the poppers a nice fresh ZING! Don’t skip them! You can replace the garlic with 1 teaspoon of garlic powder and use yellow or red onion instead of green onion if you’d like.
Sriracha or Hot Sauce: Giving the poppers a small, manageable kick, sriracha is a nice little addition to raise the heat. You can easily omit it or replace it with your favorite hot sauce.
Sea Salt: Sea salt enhances the flavor of any dish and is important here to raise the roof on the flavors.
Optional: Almond flour or bread crumbs. If you enjoy the breading facet of jalapeno poppers, stir ½ cup of almond flour in a bowl with 2 teaspoons of avocado oil and sprinkle over the poppers before baking them. This will give that nice crunch, although I find the poppers are great without! You can also use Panko or gluten-free breadcrumbs.
How to Make Baked Jalapeño Poppers:
Preheat the oven to 400 degrees F.
Slice the tops off of the jalapenos, slice them in half, and remove the seeds and innards from the peppers. Drizzle with 2 teaspoons of avocado oil.
Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.
While the jalapenos are baking or cooling, prepare the cream cheese stuffing mixture. Add the remaining ingredients (cream cheese, jack cheese, garlic, green onion, sriracha, sea salt) to a mixing bowl and mix well to combine (this process will be easier if you allow the cream cheese to come to room temperature first).
Use a spoon to scoop the cream cheese mixture into the peppers.
If desired, stir ½ cup of almond flour with 2 teaspoons of avocado oil in a mixing bowl and sprinkle on top of the stuffed jalapenos.
Bake the stuffed jalapenos for another 8 to 10 minutes, or until the cream cheese is golden-brown.
Serve the poppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.
Enjoy!
Can I Make Jalapeño Poppers Ahead of Time?:
Yes. If you want to make these poppers in advance, you have a couple of options. You can prepare most of the recipe and stop at the final bake and bake them just before serving. Or, you can prepare the full recipe and simply reheat them in the oven or microwave before serving.
Leftovers? Store any leftovers in a sealed container in the refrigerator for up to 7 days.
That’s it! Your immediate ticket to being showered in compliments and a mighty fine appy!
More Amazing Appetizer Recipes:
- Air Fryer Cream Cheese Stuffed Mini Peppers
- Herb and Goat Cheese Stuffed Mushrooms
- Lemon Garlic Foil Packet Shrimp
- Air Fryer Chicken Wings
- Maple Spiced Pear Walnut Baked Brie
Pop those jalapenos!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Baked Jalapeno Poppers (Keto)
Ingredients
- 12 jalapenos seeded and cut lengthwise
- 2 tsp avocado oil
- 1 8-oz package cream cheese
- 1 cup cheddar cheese
- 1 large clove garlic minced
- 3 green onions finely chopped
- 2 tsp sriracha or hot sauce optional
- ½ tsp sea salt
- ½ cup almond flour optional*
Instructions
- Preheat the oven to 400 degrees F.
- Slice the tops off of the jalapenos, slice them in half, and remove the seeds and innards from the peppers. Drizzle with 2 teaspoons of avocado oil and very lightly sprinkle with sea salt.
- Arrange peppers on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 8 minutes. Remove peppers from the oven and allow them to cool.
- While the jalapenos are baking or cooling, prepare the cream cheese stuffing mixture. Add the remaining ingredients (cream cheese, jack cheese, garlic, green onion, sriracha, sea salt) to a mixing bowl and mix well to combine (this process will be easier if you allow the cream cheese to come to room temperature first).
- Use a spoon to scoop the cream cheese mixture into the peppers.
- If desired, stir ½ cup of almond flour with 2 teaspoons of avocado oil in a mixing bowl and sprinkle on top of the stuffed jalapenos.
- Bake the stuffed jalapenos for another 8 to 10 minutes, or until the cream cheese is golden-brown.
- Serve the poppers with any additional toppings, such as chopped green onion, red pepper flakes, cheddar cheese, and/or a dollop of sour cream.
Notes
Nutrition
Oooh yummy! I will have to try this using vegan cream cheese and shreds, thanks to a cow milk allergy, but it sounds too delicious to skip!
I love that! I hope you enjoy them!! xoxo
What happened to the recipe card?????
Hi Susan,
My mistake – the recipe card is there now 🙂 xoxo
@Julia, Thanks!