How to Make the BEST Bacon and Cream Cheese Jalapeno Poppers-KETO

Jalapeno poppers are made with a blend of cheeses and smoky bacon. They make a great addition to your appetizer menu or snacks for any time. This popper recipe is keto friendly, gluten free and low carb.

INGREDIENTS
6–9 jalapenos (depending on the size)

8 ounces cream cheese

1/4 cup sour cream

1/3 cup sharp cheddar cheese

1/4 cup shredded parmesan

7 slices thick cut bacon

1/4 teaspoon white pepper

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

INSTRUCTIONS
Set oven to 400 degrees
With your gloves on, clean out some or all of the seeds and membranes of the jalapenos.
In a large skillet, fry seven slices of thick sliced bacon until medium well done.
Remove from the pan and place on a plate lined with paper towels to drain the fat.
Once the bacon has cooled take a sharp knife or kitchen shears and chop or cut in to small pieces, set aside.
Take the room temperature cream cheese and place in a bowl or stand mixer with a paddle, mix until softened and light.
Add the sour cream to the cream cheese and blend together.
Blend in the spices.
Add the sharp cheddar, parmesan and bacon into the cream cheese mixture.
With a spoon or fork, fill each pepper with cream cheese.
Bake for 18-20 minutes or until cheese is browned.

Nutrition
This recipe is keto friendly, gluten free and low carb. This recipe makes about 16 halves, depending on the size of the jalapenos. Each piece approximately contains 100 calories, 9.5 grams of fat, 1.2 net carbs and 4.2 grams of protein.