Keto Cheddar Crusted Jalapeno Poppers

One of our favorite appetizers, same crunchy texture... all that cheese bliss at only 5g net carbs.


  • 10 large Jalapenos

  • 8 oz Cream Cheese, softened

  • ¼ cup Shredded Pepper Jack Cheese

  • ½ tsp Onion Powder

  • ½ tsp Garlic Powder

  • 1 bag Cheddar Schoolyard Snacks, crushed


  1. Heat oven to 400℉ and line a large baking sheet with foil.

  2. Wash the peppers and carefully slice each in half, removing the seeds and membranes.

  3. In a large mixing bowl, combine the cream cheese, pepper jack cheese, and seasoning and mix to combine.

  4. Fill each jalapeno with the cream cheese mixture and place on the baking sheet.

  5. In a food processor, pulse the Cheddar Schoolyard Snacks until finely crushed. Add the crushed puffs to a bowl and one at a time, press the cream cheese filled jalapenos into the crushed puffs to coat.

  6. Arrange on the baking tray and bake for 20-30 minutes or until the jalapenos are tender. Serve hot.

Nutrition Facts

Makes approximately 20 poppers

Serving size: 2 pieces
Calories: 127
Fat: 10g
Protein: 4g
Carbs: 8g
Fiber: 3g
Net Carbs: 5g