These candied jalapeños are a fantastic sweet and spicy condiment that's low carb, sugar free, and keto friendly!

I could be accused of being rather obsessed with jalapeños. I certainly cook with them a lot - here are all my low carb jalapeño recipes - everything from soup to deviled eggs to stuffed chicken! This is partly because I love spicy food, and partly because I grow jalapeños at home!

However, this recipe is the first time I've played around with making them sweet. And they are seriously good! So give them a try, and keep reading for ideas on how to enjoy them!

How to Make Low Carb Candied Jalapeños

Remove the stalks from the jalapeños and discard. The peppers I had were huge! Slice the remaining jalapeños.

In a saucepan, add granular sweetener, apple cider vinegar, garlic powder, celery seed, and a good grind of salt and pepper. For the sweetener I used classic Lakanto. It's a monkfruit and erythritol blend - which is better than using 100% erythritol because it is prone to crystallizing, which is not what you want for this recipe!

Bring to the boil, and continue to cook until the sweetener has dissolved. Add the jalapeños, stir, and cook at a rapid simmer for five minutes.

Use a slotted spoon to remove the peppers from the pan, and transfer them into a storage jar. Continue to cook the liquid for another few minutes until it has reduced down and turned syrupy.

Pour the syrup over the jalapeños, then let cool.

Seal the lid and store at room temperature.

Uses for Low Carb Candied Jalapeños

Add it to a low carb wrap
Use it as a burger topping
As a garnish for deviled eggs
On the side of roasted or grilled meat
As a topping for tacos
On low carb avocado toast
And here's my favorite way - smear some whipped cream cheese onto a plate, and spoon some of the jalapeños and the liquid over, then serve with low carb crackers or bagel bites.

📖 Recipe

StepAwayFromTheCarbs.com