Description
Tasty Keto Jalapeno Popper Bites: Spicy, Cheesy Perfection!
Ingredients
Scale
- 8 ounces full-fat cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 4–5 medium fresh jalapeños, finely diced
- 1 large egg, lightly beaten
- 2 tablespoons almond flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- 12–16 slices regular-cut beef bacon
- Fresh chives, finely chopped (optional, for garnish)
- Fresh parsley, finely chopped (optional, for garnish)
Instructions
- Soften the full-fat cream cheese at room temperature for at least an hour, or briefly microwave for 15-20 seconds until pliable.
- Wash jalapeños, slice lengthwise, remove seeds and white membranes to control heat. Finely dice the jalapeños. Wear gloves to protect hands.
- Freshly grate sharp cheddar and Monterey Jack cheeses for optimal melt and flavor.
- Lay beef bacon slices in a single layer on a parchment-lined baking sheet. Bake at 375°F (190°C) for 8-10 minutes until mostly cooked but still flexible. Drain on paper towels. Once cooled, cut each slice in half crosswise.
- In a large mixing bowl, stir softened cream cheese until smooth. Add the lightly beaten egg and mix until well combined.
- Fold in grated cheddar, Monterey Jack, and finely diced jalapeños. Add garlic powder, onion powder, smoked paprika, optional cayenne pepper, sea salt, and black pepper. Mix thoroughly.
- Sprinkle in the almond flour and mix until incorporated. This helps absorb moisture and firm the mixture.
- Combine all ingredients thoroughly until evenly distributed. Cover the bowl and refrigerate for at least 30 minutes to firm up the mixture, making it easier to roll.
- While the mixture chills, preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- Retrieve the chilled mixture. Use a small cookie scoop (approx. 1.5 tablespoons) to portion out the mixture. Gently roll each portion between your palms to form a smooth, compact ball. Aim for 24-28 bites.
- Wrap a half-slice of pre-cooked beef bacon around each cheese ball. Secure with a toothpick, pushing it through the bacon and into the ball. Place seam-side down on the prepared baking sheet, leaving space between each.
- Bake for 20-25 minutes, or until the beef bacon is crispy and golden brown, and the cheese filling is hot and bubbly. Monitor closely during the last few minutes to prevent burning.
- Carefully remove from the oven and let cool on the baking sheet for 5-10 minutes to allow the filling to set. Remove all toothpicks before serving.
- Garnish with fresh, finely chopped chives or parsley, if desired. Serve warm as an appetizer or snack. Optionally pair with sour cream or ranch dip.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through and bacon is crisp. Bites can also be flash-frozen, then transferred to a freezer-safe bag, and baked from frozen at 375°F (190°C) for 25-30 minutes.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg