These Jalapeño Poppers are low carb and keto friendly as long as you keep them off breading and batter. They can be baked in the oven, cooked on the grill, or deep-fried.
Jalapeños Cream cheese Cheddar cheese Parmesan Bacon strips Garlic powder Onion powder
Chili powder Dried chives Salt Pepper
Combine all the spices together in a bowl to make the stuffing for the jalapeño poppers.
Mix them together to ensure that the spices are incorporated.
Remove the seeds and ribs of the jalapeños sliced in half. Use gloves, spoon, or melon baller.
Fill each jalapeños with the stuffing.
Wrap each jalapeño popper with bacon. Use a thin slice to cook faster and easier.
Bake for 20-25 minutes, rotating half way through the baking to ensure even cooking.