I can’t wait for you to try this Easy Low Carb Bacon Wrapped Jalapeno Cream Cheese Poppers Recipe! This recipe is a huge hit with my family and I feel your family will love it too. It’s super easy and so GOOD. Basically, you are just putting the ingredients together and popping it in the oven! I love, love, love easy recipes like these! Since I started the ketogenic diet, I have become very picky about the bacon I use. One of the biggest things I make sure of is that the bacon has no sugar added. These days my go-to brand for bacon tends to be the Applegate Farms No Sugar added Natural Bacon. You will have to look to see what brand your store offers. While doing Keto we are always watching the food labels very carefully. Join Our Newsletter Get free meal plans, recipes, and more straight to your inbox! Another thing to note on this recipe is the type of cream cheese I used. You don’t need to have to use flavored cream cheese, but I love the way the flavored cream cheese tastes with these bacon wrapped jalapeno poppers. Oh, another thing I like to do is mix in some shredded cheese with the cream cheese if I use plain. Either way, both taste great! I used the Chive Onion flavor but I plan to make this recipe again and try it with the Garden Vegetable flavor! I bet that would be amazing! On another note, if you don’t cook with jalapenos often, you should probably wear some disposable gloves. The juices that get on your hands can sometimes burn and you certainly don’t want to rub your eyes either. I slice the jalapenos long ways and I use a spoon to scoop out all of the inside seeds. Believe it or not, when you remove the seeds it tends to remove most of the spicy parts of the jalapeno. My family is not big on spicy foods so I will hear about it if I accidentally leave some seeds in there. Easy Low Carb Bacon Wrapped Jalapeno Poppers with Cream Cheese Recipe Ingredients
Easy Low Carb Bacon Wrapped Jalapeno Poppers with Cream Cheese Recipe Instructions
Be sure to print the recipe at the bottom! Easy Low Carb Bacon Wrapped Jalapeno Poppers with Cream Cheese Recipe NutritionServes 12 Calories 93, Total C 4.3g, Fiber 1.3g, Net C 3g, Sugar 2.6g, Fat 7.5g, Protein 2.7g Here are a few of our process photos to give you a visual of our instructions. We started with a few basic ingredients: Cut the jalapeno peppers in half. Scoop out the seeds using a spoon: Grab your favorite Kraft Philadelphia Cream Cheese flavor and add it to the peppers. Finally, we started wrapping those babies in a thick cut bacon just like this: Next, we placed them in a shallow baking dish and popped them in the oven! Easy, right?! LOOK! Doesn’t that make your mouth water?! New to Keto? Check out the Keto Starter Guide!The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
Get the Keto Starter Guide today! Don’t forget to pin this easy bacon wrapped jalapeno poppers recipe for later! Easy Jalapeno Cream Cheese Poppers RecipeSuper Easy Jalapeno Cream Cheese Poppers recipe that would make a perfect appetizer for any occasion! Servings 12 servings Calories 93
Serving: 1serving | Calories: 93 | Carbohydrates: 4.3g | Protein: 2.7g | Fat: 7.5g | Fiber: 1.3g | Sugar: 2.6g Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy. Post navigationWhat goes with bacon wrapped jalapeños?Bacon Wrapped Stuffed Jalapeno Poppers with cream cheese, cheddar, and crispy bacon is the appetizer everyone is going back for. The blend of cheeses with salty, crispy bacon is the perfect party platter to serve alongside some Red Sangria and homemade tortilla chips.
How many calories are in a bacon wrapped jalapeno with cream cheese?Bacon Wrapped Jalapeno Peppers With Cream Cheese (3 pieces) contains 5g total carbs, 4g net carbs, 44g fat, 33g protein, and 560 calories.
Do you boil jalapeños before stuffing them?I like my jalapeños crunchy, so I don't pre-cook them. But if you prefer soft jalapeños, you'll need to parboil them after scooping out the seeds and stems, and before stuffing them. Cut the jalapeño peppers in half lengthwise. Then scoop out all the seeds.
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