Buffalo Chicken Keto Jalapeno Poppers

These cheesy keto stuffed jalapenos combine just the right amounts of creaminess and spice! Per popper: ~85kcal, 7g fat, 4g protein, 0.75g net carbs.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4 people
  • Yield: 16 jalapeno halves


  • 8 large jalapeno peppers
  • 1 tablespoon green onion, chopped
  • 1/4 teaspoon garlic salt
  • 1 tablespoon hot sauce, or to taste
  • 4 slices bacon, cooked and crumbled
  • 4 tablespoons (~56g) mayo OR ranch OR blue cheese dressing
  • 2 ounces (~56g) cheddar cheese, shredded
  • 4 ounces (~113g) cream cheese, softened
  • 4 ounces (~113g) cooked, shredded chicken breast
  • 1 tablespoon fresh cilantro, chopped (optional)


  1. Preheat oven to 375F. Prepare a baking sheet by lining with parchment paper or a baking mat.
  2. Carefully half jalapenos lengthwise, removing seeds and tough inner membrane.
  3. In a small bowl, combine all remaining ingredients. Mix well.
  4. Carefully spoon filling into each jalapeno half. Arrange in rows on your prepared baking sheet.
  5. Bake for 20-25 minutes, or until filling is lightly browned and jalapenos are softened.
  6. Best served warm, but can be enjoyed cold. Store refrigerated in a sealed container for up to 3 days. Reheat in the microwave or a low temperature oven (recommended).