Bacon-Wrapped Jalapeño Poppers

Bacon-Wrapped Jalapeño Poppers

I could make Bacon Wrapped Jalapeño Poppers every single day for Sam. She would gobble them up. Sometimes, I even make them breakfast for her. When I’m in trouble, I whip some up. To celebrate a good day, I pop some in the oven. Happy wife, happy life. I’ve been doing this for about 13 years.

To make Bacon Wrapped Jalapeño Poppers fit the keto way of eating, I made no changes. None whatsoever. Well…I did cut back on the number I serve Sam at one time. This dish remains gluten free, sugar free, and low carb. It is a natural fat bomb good for meeting daily macros.

KetoLuxe Bacon Wrapped Jalapeno Poppers by Chef Alexa Lemley

The Mother would like everyone to know that I should have used parchment paper to line this baking pan. It would have made clean up of Bacon Wrapped Jalapeños much easier for her. I added the step in my recipe.

If your sweetie loves the combination of smoky bacon with the bite of jalapenos and the smoothness of cream cheese, make this right away. If you don’t know that your sweetie does, try it. This is a magical food that I find to be much easier than writing an apology on my stomach. Believe me, I know from personal experience that these make the perfect snack of love.

KetoLuxe Bacon Wrapped Jalapeno Poppers by Chef Alexa Lemley

Planning a cowboy themed meal? Bacon wrapped Jalapeño Poppers make the perfect appetizer to complement Dinosaur Ribs.

Want the latest recipes and tips on eating low carb? Join the Gourmet Keto Facebook group to see and share.

5 minutes

20 minutes

6 fresh jalapenos, each about 2 inches long
½ cup cream cheese
12 slices extra thin bacon


  1. Preheat oven to 400°F
  2. Line a baking pan with parchment paper.
  3. Cut each jalapeno in half lengthwise and deseed.
  4. Spread even amounts of cream cheese into each jalapeno half.
  5. Wrap each tightly with a piece of bacon.
  6. Place in a single layer on the baking sheet.
  7. Cook for 20 minutes or until bacon is crispy.

6 servings

Sometimes, I add a small sausage in the middle for extra fun. I do that when I cook them on the grill in the Texas style.

Want these to be extra hot? Leave the ribs in the jalapeños when you deseed.

Sam likes these to ooze, so I use a lot of cream cheese. If you want a less messy presentation, substitute shredded cheddar for half of the cream cheese.

Net carbs: 2 grams
Total carbs: 2 grams
Fiber: 0 grams
Fat: 12 grams
Protein: 7 grams
Calories: 147
Glycemic load: 1

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