This easy recipe for baked gluten free jalapeno poppers is keto and low carb friendly. The jalapeno peppers are stuffed with cream cheese, cheddar cheese, bacon and chicken. This is a perfect party appetizer or snack!
This is one of my favorite snacks to bring to a party. It's always a hit even if no one else is eating low carb. How hot the poppers are depends on the jalapeño peppers. I've found the spiciness of the peppers tends to vary.
If you are looking for more snack recipes try my Creamy Sausage Bean Dip, my Gluten Free Easy Homemade Garlic Hummus, my Gluten Free Cheesy Pinto Beans or my Air Fryer Spicy Roasted Peanuts.
You can find all of my snack recipes here: Gluten Free Snack Recipes
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Instructions
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Clean jalapeño peppers, cut in half and place on the parchment lined baking sheet.
Using a spoon remove the seeds and core from each pepper half.
In the bowl of your stand mixer combine the cheddar cheese, cream cheese, chicken, bacon, salsa, onion powder, garlic powder and sea salt. Blend the ingredients together stopping to wipe down the sides of the bowl with a spatula a couple of times. Blend until the mixture is completely combined and creamy.
Spoon the filling mixture into each jalapeño half and place back on the baking sheet.
Bake at 400 degrees for 30 minutes. Let the peppers cool slightly before serving.
Store leftovers in the refrigerator in a sealed container for up to five days.
Supplies
Frequently Asked Questions
Yes! They are a high protein and high fat snack that is perfect for a keto or low carb diet. Gluten free jalapeño poppers make a great snack to make ahead and have in the fridge. They are also great to bring to a gathering or party.
I prefer to use shredded cheddar cheese. It's even better if it's sharp cheddar cheese, but you could use another type of cheese if you want a milder flavor. Really any cheese with a similar texture to cheddar cheese will work. It's important that it will melted easily and blend well with the other ingredients.
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Gluten Free Jalapeno Poppers
- Total Time: 1 hour
- Yield: 24 1x
- Diet: Gluten Free
Description
This easy recipe for baked gluten free jalapeno poppers is keto and low carb friendly. The jalapeno peppers are stuffed with cream cheese, cheddar cheese, bacon and chicken. This is a perfect party appetizer or snack!
Ingredients
- 12 Jalapeno Peppers, cut in half with seeds removed
- ½ cup Cheddar Cheese, shredded
- 8 ounces Cream Cheese, softened
- 1 - 12.5 ounce Canned Chicken Breast, drained
- 6 strips Bacon, cooked and coarsely chopped
- ¼ cup Salsa
- ½ tsp. Onion Powder
- ½ tsp. Garlic Powder
- ½ tsp. Sea Salt
Instructions
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Clean jalapeño peppers, cut in half and place on the parchment lined baking sheet.
Using a spoon remove the seeds and core from each pepper half.
In the bowl of your stand mixer combine the cheddar cheese, cream cheese, chicken, bacon, salsa, onion powder, garlic powder and sea salt. Blend the ingredients together stopping to wipe down the sides of the bowl with a spatula a couple of times. Blend until the mixture is completely combined and creamy.
Spoon the filling mixture into each jalapeño half and place back on the baking sheet.
Bake at 400 degrees for 30 minutes. Let the peppers cool slightly before serving.
Store leftovers in the refrigerator in a sealed container for up to five days.
Notes
Eat warm, eat later cold and/or eat the next morning cold from the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Gluten Free
Storage
If you have leftover poppers or want to make a batch to have in the refrigerator for snacks they will last for up to five days in the fridge in a sealed container. I don't suggest freezing them because the cooked jalapeño peppers become too mushy.
Top Tip
If you don't have bacon you could omit it, but I highly suggest adding it in. The bacon gives the gluten free jalapeño poppers a nice smoky flavor. I like to cook the bacon the day before and save six pieces for this recipe. The bacon is easy to chop up cold from the refrigerator.
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