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Crispy Baked Jalapeño Poppers | Easy Game Day Appetizer
Stephanie Moore

Crispy Baked Jalapeño Poppers

Crispy, high-protein keto-friendly poppers with a spicy jalapeño base, savory beef filling, and golden cheesy crust. A game day staple for a low-carb crowd.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 24 servings
Course: Lunch
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 12 large jalapeño peppers
  • 1/2 lb ground beef (90% lean)
  • 8 oz cream cheese, softened
  • 4 oz cheddar cheese, shredded
  • 1 cup almond flour
  • 1/2 cup grated Parmesan
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Olive oil spray (for baking)

Method
 

  1. Preheat oven to 375°F (190°C)
  2. Halve and seed jalapeños, ensuring full removal of white membranes
  3. Blot peppers dry with paper towels
  4. In a bowl, mix ground beef, cream cheese, cheddar, garlic powder, cayenne, salt, and black pepper until combined
  5. Stuff 1 1/2 tsp of the beef-cream cheese mixture into each jalapeño half
  6. Dredge stuffed peppers in almond flour mixture
  7. Place on greased baking sheet and spray lightly with olive oil
  8. Bake 15-18 minutes until peppers are tender and crust is golden

Notes

For extra crunch: double almond flour coating
Freeze unbaked poppers for up to 3 months
Glaze option: mix 1 tbsp honey (or monkfruit) + 1 tsp apple cider vinegar for sweet-spicy finish
Use pork-rind crumbs if preferred instead of almond flour