These crowd-pleasing snacks are a great last-minute appetizer for those on the keto track. If you love spicy food, leave the white inner rib and a few of the seeds in the jalapeño peppers for a greater kick.

Active time: 10 minutes | Total time: 25 minutes

Keto Nacho Jalapeño Poppers

Ingredients

• 3 strips (35g total) center-cut nitrate-free bacon
• 8 large jalapeños
• 4 oz (113g) cream cheese
• 1/4 cup (28g) Mexican cheese blend, finely grated
• 1 green onion, finely chopped
• 2 tsp taco seasoning

Directions

Preheat the oven to 400°F (204°C). Line a small baking sheet with foil. Set aside.

Arrange the bacon on the baking sheet and cook until the bacon has rendered its fat and is just beginning to brown, 10 minutes. (Alternatively, cook the bacon on a paper towel-lined plate in the microwave for 3–4 minutes.) Place the bacon on a cutting board, pat dry with a paper towel and chop; set aside.

Wearing gloves, cut the jalapeños in half lengthwise. Use a paring knife to remove the seeds and pale inner ribs from the peppers and discard. In a small bowl, combine the cream cheese, grated cheese, green onions and taco seasoning. Spoon the cheese mixture into the peppers. Press the chopped bacon on top. Place the peppers, cheese side up, on the baking sheet and bake on the center rack for 15 minutes. Allow to cool for 5 minutes before serving.

Serves: 8 | Serving Size: 2 stuffed pepper halves

Nutrition (per serving): Calories: 85; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 21mg; Sodium: 194mg; Carbohydrate: 2g; Dietary Fiber: 1g; Sugar: 1g; Protein: 3g

Nutrition Bonus: Potassium: 87mg; Iron: 1%; Vitamin A: 15%; Vitamin C: 28%; Calcium: 4%

Originally published December 28, 2021; Updated September 2026