“Let me tell you how these keto jalapeno poppers made its way onto this blog. There are many nights when Funnyman and I sit and brainstorm new dishes to create for the blog. I only feature dishes on this blog that we LOVE to eat and WANT to eat. So, please forgive me if there aren’t many “10-minute-meals” because that’s not the kind of cooking I like to do. I love being in my kitchen and I love experimenting with ingredients in my fridge and pantry! As a chef, I know ingredients need to be respected and cooked in a way that will make them shine. As a keto devotee, this is where I love to get stuck in because I love a challenge. One night, we were reminiscing about a trip we took to Cozumel several years ago and that chat inspired these keto jalapeno poppers! Enjoy!” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
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More on Keto Jalapeno Poppers…
At the heart of this spicy treat is the keto crumb, crafted mostly from blitzed pork scratchings and nutritional yeast flakes. This substitution for traditional breadcrumbs not only maintains the crunchy texture but also elevates the flavour profile with a rich umami undertone.
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Pork scratchings, transformed into crumbs, infuse the poppers with a distinctive savoury essence, while nutritional yeast flakes impart a cheesy, nutty character without the carb-loaded guilt.
The star of the show, the jalapeno pepper, undergoes a glorious transformation. Hollowed out and filled with a creamy cheese mixture, it becomes the perfect vessel for keto-friendly indulgence. The creamy interior balances the heat of the jalapeno perfectly.
These poppers encapsulate the essence of keto cuisine—creative, flavourful, and undeniably delicious—making them a must-try for anyone on this dietary journey.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for these Keto Jalapeno Poppers, as well as all the Light Meals & Appetisers on Fats of Life®.
Keto Jalapeño Poppers
Per serving
Equipment
Ingredients
- 200 g (7.1 oz) jalapenos
- 90 g (3.2 oz) full-fat cream cheese (soft cheese)
- 20 g (0.7 oz) full-fat strong Cheddar cheese, finely grated
- generous pinch salt
- 70 g (2.5 oz) lean pork scratchings
- 2 TB nutritional yeast flakes
- 2 TB coconut flour
- 1 large egg
- unflavoured coconut oil, for frying
- pink Himalayan salt
Instructions
- Use good-size, fresh jalapeños. I found them at the Trose (where the fresh herbs are sold).
- Bring a large pan of water to the boil. Add the jalapeños and boil for 5 minutes. In the meantime, prepare a bowl of iced water on the side.
- After the jalapeños have boiled for 5 minutes, remove them using a slotted spoon and plunge into the iced water. This will prevent any further cooking. (This step is essential as they do not fry for long later, so some 'pre-cooking' is necessary.)
- Once they have cooled, drain them well and place on a tray lined with kitchen paper. Cover with a second layer of kitchen paper and gently pat dry.
- Use a small, sharp paring knife to carefully slice about 1-1.5cm from the stalk end - BUT slice only 3/4 way through. You basically want the tip to flap open, but still be firmly attached.
- Carefully insert the little paring knife (being careful not to pierce through the skin) and gently scrape around inside, loosening the inner parts that contains the seeds. I went on to use my kitchen tweezers, which I found very helpful to pinch, remove and discard the inside flesh and seeds. Repeat the process with all the jalapeños and set them aside while you make the filling.
- For the filling, simply combine the cream cheese and finely grated Cheddar in a little bowl. Season the mixture with salt. Scoop the mixture into a piping bag. (The easiest way to fill a piping bag is to stand it up inside a glass or mug and fold over the most of the bag to make it easier to fill.)
- Use sharp scissors to slice the end of the piping bag, then insert it as deep as possible into each hollow jalapeño. As you squeeze the mixture into the jalapeno, lift the piping bag slowly out. In this way, you will ensure that you have filled them all adequately.
- It doesn't matter if they are slightly over-filled, use this to 'seal' the little stalk flap by gently compressing down. Run your fingers around where the tip joins removing excess filling and set the prepared stuffed jalapenos aside while you prepare the crumb,
- For the crumb, blitz the lean pork scratchings in a mini food processor to a fine crumb. Do not over-blitz as you may end up with a stodgy mix. Also, as mentioned in the head note, you must use lean pork scratchings. Add them to a wide-bottomed bowl.
- Stir the nutritional yeast flakes into the blitzed scratchings and season the mixture with salt. Combine well. Set aside.
- Place the coconut flour in one bowl and whisk the egg very well in another bowl. This is what you should have ready:
- Doing two or three jalapeños at a time (and wash+dry your hands in-between each batch), toss them in the coconut flour mix and shake off excess flour; then dip them in the whisked egg and allow the excess egg to run off; finally, add them to the bowl of 'crumb' and gently roll and press the jalapeños into the crumb. They can (surprisingly) be gently lifted by their stalk. Carefully set them all aside.
- Heat the coconut oil in a deep-based pan. Once very hot, gently place three or four crumbed jalapeños into thepan, and turn using a slotted spoon until all sides are golden and crispy. This doesn't take long, approximately 30-45 seconds per side. Gently remove using a slotted spoon and place onto a tray lined with kitchen paper to absorb excess grease.
- Season with salt and serve immediately. If necessary, keep in a low oven, but they are best eaten hot and crispy (I do not recommend microwaving to reheat). Serve with your choice of accompaniments: sour cream, squeeze of lime or tomato salsa - or enjoy as is. (NOTE: None of the accompanying dips are included in macros.)
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 394Kcal / 1648kJ
Fat 29g
Carbohydrates 4.4g
Protein 28g
Allergens
Eggs
Milk
Wheat (may be found in some brands of pork scratchings)
Soya (may be found in some brands of pork scratchings)
See all the Light Meals / Appetiser recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx