These crispy jalapeño poppers are a fantastic baked appetizer that is crunchy, creamy, and spicy! A low carb, gluten free, and keto friendly recipe.
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The inspiration for this recipe came from when I was recently ordering some sashimi to be delivered and came across a dish on the menu called "Jalapeno Bombs". No description or explanation, but I decided to try them!
They turned out to be like jalapeño poppers, but had been deep fried and finished with a creamy and spicy mayo, and a creamy wasabi sauce - with extra for dipping.
Were they low carb? There might have been a little sugar in the sauces - but the main issue was the breading. I knew that I could definitely recreate this dish and make it SUPER low carb!
As you may know, I don't deep-fry anything, so I decided to bake them. The result was SO good! They'd be great for a game-day snack, appetizer, or pretty much any time the mood strikes!
How to Make Keto Crispy Jalapeño Poppers
Cut some jalapeños in half lengthwise and use a spoon to scrape out all the seeds and membranes.
In a bowl, mix together softened cream cheese and finely shredded cheese (I used a Mexican blend). Spoon the mixture into the jalapeños.
Next, lightly beat an egg with a splash of water in a small bowl. In a separate bowl add some pork rind crumbs. I buy these ready made - I love both the seasoned crumbs from Pork King Good and also the Pork Panko from Bacon's Heir - they're both zero carb! Dip each jalapeño half into the egg, and turn to coat it fully. Then loosely roll it in the pork rind crumbs and place on a baking sheet lined with a non-stick cooling rack.
Repeat with the rest of the jalapeño halves.
Bake in a preheated oven for 10 minutes or until the pork rind crumbs have turned golden brown. Meanwhile, make a spicy mayo drizzle by combining mayonnaise and hot sauce together in a bowl. You might want to add a little water to make it easier to drizzle.
Transfer the cooked jalapeños to a serving platter and drizzle the spicy mayo over the top. Serve with some wasabi sauce - I used store bought sauce which was very good - and HOT!
Your guests will LOVE the combination of crunchy, spicy, and creamy!
Update: You might also like my new keto Jalapeño Popper Sandwich!
📖 Recipe
Keto Crispy Jalapeño Poppers
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 400F and line a baking sheet with a non-stick cooling rack.
- Cut the jalapeños in half lengthwise and use a spoon to scrape out all the seeds and membranes.
- In a bowl, mix together the cream cheese and shredded cheese, and spoon the mixture into the jalapeños.
- Next, lightly beat the egg with a splash of water in a small bowl. In a separate bowl add the pork rind crumbs. Dip each jalapeño half into the egg, and turn to coat it fully. Then loosely roll it in the pork rind crumbs and place on the rack. Repeat with the rest of the jalapeño halves.
- Bake for 10 minutes or until the pork rind crumbs have turned golden brown.
- Meanwhile, make a spicy mayo drizzle by combining mayonnaise and hot sauce together in a bowl. You might want to add a little water to make it easier to drizzle.
- Transfer the cooked jalapeños to a serving platter and drizzle the spicy mayo over the top. Serve with the wasabi sauce.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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