Tasty Keto Jalapeno Popper Bites with Cheese and Bacon (Print version)
Crisp-edged keto jalapeno popper bites layered with cheddar jack, cream cheese, jalapenos, and bacon.
# Ingredients:
For the bites
01 -
8 oz (225 g) finely shredded cheddar jack cheese, divided
02 -
1 cup (140 g) jarred sliced jalapenos, drained and patted dry
03 -
4 oz (115 g) cream cheese, cut into 12 small pieces
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
1/2 cup (55 g) cooked crumbled bacon
For serving
07 -
2 tablespoons sliced green onion, optional
08 -
Ranch dressing, sour cream, or guacamole, optional
# Instructions:
01 -
Heat the oven to 400°F. Lightly grease a 12-cup nonstick muffin tin if your pan tends to stick.
02 -
Divide half of the shredded cheddar jack among the muffin cups. Press it lightly into an even bottom layer.
03 -
Pat the jalapenos very dry with paper towels. Divide them over the cheese, then place one piece of cream cheese in each cup.
04 -
Sprinkle the cups with garlic powder and black pepper. Add the remaining shredded cheese, then scatter the crumbled bacon on top.
05 -
Bake for 13-16 minutes, until the cheese is bubbling and the edges are golden brown. Do not let the edges turn too dark.
06 -
Let the bites cool in the muffin tin for 5-8 minutes so they firm up. Loosen the edges, lift them out, and garnish with green onion if using.
# Good to know:
01 -
Best served warm or at room temperature.
02 -
Pat jarred jalapenos dry before baking to help the cheese crisp.
03 -
Nutrition is an estimate per bite, without optional dips.