Low Carb Jalapeno Poppers are a super simple, and totally delicious crowd pleasing appetizer. Now you can enjoy them breaded and fried without all the extra carbs!
Jalapeno poppers a keto staple at this point, with so many different ways to cook and fill them. One of my favorite methods is making air fryer jalapeño poppers. So quick and easy!
For this recipe, we’re going a more traditional route by breading the jalapeno poppers in a coating of almond flour and grated Parmesan cheese to make for the perfect crunch in every bite, without all the carbs.
We’re also deep frying the jalapeno poppers to add even more deliciousness. If this isn’t something that your personal keto journey is comfortable with be sure to check out my Bacon Wrapped BBQ Jalapeno Poppers recipe for an oven recipe with no breading.
There’s more helpful info coming up, but feel free to scroll down for the recipe and step by step photos!
What ingredients will I need?
All you need for this recipe is:
Shredded Cheddar Cheese
Cooked and crumbled Bacon
Grated Parmesan Cheese
Oil of choice for frying
This recipe makes 16 jalapeno poppers (8 jalapenos, halved) and there are 2 poppers per serving.
To switch up the nutrition, feel free to swap ingredients, such as using unflavored whey protein powder or crushed pork rind for breading. Most importantly, I’d recommend eating whatever fits your macros and personal goals. If that’s just two low carb jalapeno poppers, that’s just fine!
For two low carb jalapeno poppers you’re looking at:
Calories: 371.2 Calories
Total Carbs: 7.3g
Net Carbs: 4.6g
And here’s a nutrition breakdown based on the ingredients I used:
For the filling
- 8 large jalapeño peppers, halved
- 8 ounces cream cheese, softened
- 6 ounces shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1 cup almond flour
- 1/2 cup Grated Parmesan Cheese
- 1 tsp pink salt or salt of choice
- 1/4 cup heavy cream
- 2 large eggs
- Oil for frying
- Carefully cut off both ends from your jalapeños, then cut them in half lengthwise, and remove the seeds. NOTE: I prefer to use gloves for this part because the oil from inside the pepper may cause a burning sensation or irritation to sensitive skin.
- In a medium bowl, mix cream cheese, bacon, and cheese until fully combined.
- Using a spoon, fill each jalapeño half with the cream cheese mixture, and level off at the top. Set Aside.
- In a large bowl, mix almond flour, grated Parmesan cheese and salt.
- In a medium bowl, whisk together heavy cream and eggs.
- Dip each filled jalapeño half in the egg mixture, then the almond flour mixture, coating completely as possible. Start cream cheese side down for the easiest dredge. Place peppers on a plate and refrigerate for at least 15 minutes. This is done easily while oil is heating up. It's okay if peppers chill longer.
- Pour the oil into a large pot. About 2-3 inches of oil should be sufficient but it will depend on the size of your pot. Heat oil to 350°F and drop each filled and coated jalapeño half into the hot oil, gently stirrings. Allow to cook for 2-3 minutes or until golden brown all around.
- Using a slotted spoon remove jalapeño poppers from the hot oil and cool on paper towels or a cooling rack.
- Let cool for at least 5 minutes then serve warm.
Serving Size:2 Jalapeno Poppers
Amount Per Serving: Calories: 371.2Total Fat: 32.4gCarbohydrates: 7.3gNet Carbohydrates: 4.6gFiber: 2.7gProtein: 15.7g
How to make fried low carb jalapeno poppers – Step By Step Photos
1. Carefully cut off both ends from your jalapeños, cut them in half lengthwise, and remove the seeds and any excess membrane (the white part). I like to use gloves for this part because the oil inside the pepper can cause burning and skin irritation.
2. In a medium bowl mix the cream cheese, bacon and cheddar. You can use a rubber spatula for this part or beat it with a hand mixer or use a food processor.
3. Using a spoon, fill each jalapeno half with your cream cheese mixture, and level off at the top.
4. In a medium bowl, mix 1 cup of almond flour, 1/2 cup of grated Parmesan cheese and salt. If you want to get creative and add extra seasoning such as dried herbs, cajun seasoning, tajin or paprika, this would be the time. Just stir it into the almond flour. In a separate medium bowl, whisk together 1/4 cup of heavy cream and two eggs.
5. Dip each filled jalapeno half in the egg mixture, coating completely. Start cream cheese side down for the easiest dredge. I like to use two separate forks for dredging, one in the wet mixture and one in dry, trying not to mix them as much as possible.
6. Coat jalapeno halves in the almond flour mixture turning with a fork, making sure each half is evenly and completely coated. The egg runs off the pepper side quickly so you may need to pat it down a bit.
7. Pour your oil into a pot. Heat oil to 350°F. 2-3 inches should be sufficient so the actual amount will largely depend on the size of pot you use.
8. Refrigerate your coated jalapeños for at least 15 minutes while the oil heats up.Letting them stay in the fridge longer is just fine too. It gives the breading time to soak up some of the egg mixture and become more solid.
9. Fry poppers for 2-3 minutes each or until golden brown. If the oil isn’t hot enough it could cause the poppers to be excessively greasy or the breading to fall off. If too hot, the coating may cook faster but will leave the pepper itself more crunchy or raw.
10. Using a slotted carefully spoon remove jalapeno poppers from the hot oil.
11. Cool poppers on paper towels and/or or a cooling rack. Serve and enjoy!