These keto armadillo eggs are a fantastic combination of cheese-stuffed jalapeños wrapped in ground sausage and bacon!
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If you haven't heard of armadillo eggs, you might be confused – especially as armadillos don't actually produce eggs! Here's a little on the background from Wide Open Eats:
The history of armadillo eggs is a little unclear. Everyone agrees that they are most definitely a Texas thing, and Homesick Texan was able to find a printed mention from a 1972 Texas newspaper article. Others say they were first made at Texas Tech, and during the 80s, Texas newspapers often published the recipe.
So what are they?
An armadillo egg is a twist on a Scotch egg, but it doesn't use an egg. Going full Texas, it uses a jalapeño pepper, stuffed with a mixture of cream cheese and cheddar cheese, then wrapped in sausage and fried.
Why is called an Armadillo Egg?
The sausage meat wrapped around the pepper gives the food an egg shape, while the cheese mixture gives the jalapeño “egg” something that looks like an egg yolk. Plus, the outer shell (sometimes bacon or breading – there are many varieties – is reminiscent of an armadillo's armor shell.
My keto-friendly version uses bacon – of course – but otherwise is fairly traditional. I also decided to use huge jalapeños and make it into quite a substantial snack. I also decided to bake them – because I don't deep fry anything.
I just *know* you're going to love them!
How to Make Keto Armadillo Eggs
Prepare the jalapeños by cutting a slit along the pepper lengthwise, then using an upturned teaspoon to scoop out the membranes and seeds.
In a bowl, mix together some softened cream cheese, shredded sharp cheddar cheese, and black pepper.
Scoop the cheese mixture into the jalapeños – this can get a little messy – but it really doesn't have to look perfect!
Divide some ground sausage or pork into four sections, then wrap the jalapeños completely in the meat. Try and keep the slit of the jalapeños facing up throughout the preparation.
Finally, wrap each “egg” in a strip of bacon, secure it with a couple of toothpicks, and place them on a baking sheet lined with a baking rack.
Roast in a preheated oven for 35-40 minutes or until the pork is full cooked and the bacon is crispy.
Remove the toothpicks before serving.
Unsurprisingly, these make quite a substantial snack! But the melted cheese, spicy jalapeños, and all that meat is such an awesome combination!
- 4 large jalapeños (approx 5" long)
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- black pepper
- 1 lb ground sausage or pork
- 4 slices bacon
- Preheat the oven to 375 F (190C)
- Prepare the jalapeños by cutting a slit along the pepper lengthwise, then using an upturned teaspoon to scoop out the membranes and seeds.
- In a bowl, mix together the softened cream cheese, shredded sharp cheddar cheese, and black pepper.
- Scoop the cheese mixture into the jalapeños - this can get a little messy!
- Divide the ground sausage or pork into four sections, then wrap the jalapeños completely in the meat. Try and keep the slit of the jalapeños facing up.
- Finally, wrap each "egg" in a strip of bacon, secure it with a couple of toothpicks, and place them on a baking sheet lined with a baking rack.
- Roast for 35-40 minutes or until the pork is full cooked and the bacon is crispy.
- Remove the toothpicks before serving.
4.5g net carbs per "egg"
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Nutrition InformationYield 4 Serving Size 1 "Egg"
Amount Per Serving Calories 740Total Fat 65gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 29gCholesterol 165184mgSodium 1598mgCarbohydrates 4.9gNet Carbohydrates 4.5gFiber 0.4gSugar 3gProtein 33g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.