Keto Jalapeno Popper Bites are the perfect compliment 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 a 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.
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.
Adjusting the heat
Jalapenos are generally pretty 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.
Cooking and Storing
These couldn’t be easier to make. The dough comes together quickly and the rest of the ingredients require minimal preparation.
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. This prevent the dough from excessively sticking to my hands.
To make this easier and more streamlined, I just fill a large bowl with water and place it near my prep area. Then I just dip my hands into the water between each popper.
These 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.
Be sure to check out these other great recipes from This Mom’s Menu:
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 tsp Baking Powder
- 1 Large Egg
For the filling:
- 3 Jalapenos diced
- 7 tbsp 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 tsp 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.
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