keto jalapeno poppers
AuthorTeamKeto
RatingDifficultyIntermediate

Spice up your next holiday party or family gathering with these keto jalapeno poppers! Serve them alongside all of your favorite keto appetizers and dishes.

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
For the Poppers
 6 oz ground beef (optional: try ground bison instead)
 ¾ cup crumbled blue cheese
 1 tsp ground cumin
 1 tsp salt
For the Chutney
 2 tbsp coconut oil
 ½ small white onion, chopped
 3 radishes, chopped
 2 tbsp heavy cream
 ½ tsp salt
Special Equipment
 Toothpicks
Directions
1

Set a cooling rack inside a sheet pan.

2

Place the ground beef, blue cheese, onions, cilantro, cumin, salt, and red pepper flakes in a large bowl. Using your hands, mix the ingredients together thoroughly.

3

Fill each jalapeño half with 1 tablespoon of the bison mixture, then wrap each stuffed pepper with a piece of bacon, securing the ends with a toothpick. Place the keto jalapeno poppers, stuffing side up, on the rack in the sheet pan. Place the pan in the refrigerator and preheat the oven to 400°F.

4

Meanwhile, begin making the chutney: In a large sauté pan, heat the coconut oil over medium-low heat for 1 to 2 minutes. Add the onions, radishes, and garlic and cook for about 20 minutes, stirring occasionally, until the onions are very soft and starting to caramelize.

5

When the onion mixture is about halfway done cooking, remove the stuffed peppers from the refrigerator and place the pan in the oven. Bake for 8 minutes, then flip them over and continue to bake for another 7 to 10 minutes, until the peppers are softened and the temperature of the filling reaches 155°F.

6

When the onion mixture is done, transfer it to a blender or food processor, add the heavy cream and salt, and puree until smooth.

7

Serve the keto jalepeno poppers hot with the onion chutney.

Nutrition Facts

Serving Size 5

Servings 6

3.1g
Net Carbs

Amount Per Serving
Calories 453
% Daily Value *
Total Fat 35.2g55%
Total Carbohydrate 5.8g2%
Dietary Fiber 2.7g11%
Protein 28.3g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, , ,

Ingredients

For the Poppers
 6 oz ground beef (optional: try ground bison instead)
 ¾ cup crumbled blue cheese
 1 tsp ground cumin
 1 tsp salt
For the Chutney
 2 tbsp coconut oil
 ½ small white onion, chopped
 3 radishes, chopped
 2 tbsp heavy cream
 ½ tsp salt
Special Equipment
 Toothpicks

Directions

Directions
1

Set a cooling rack inside a sheet pan.

2

Place the ground beef, blue cheese, onions, cilantro, cumin, salt, and red pepper flakes in a large bowl. Using your hands, mix the ingredients together thoroughly.

3

Fill each jalapeño half with 1 tablespoon of the bison mixture, then wrap each stuffed pepper with a piece of bacon, securing the ends with a toothpick. Place the keto jalapeno poppers, stuffing side up, on the rack in the sheet pan. Place the pan in the refrigerator and preheat the oven to 400°F.

4

Meanwhile, begin making the chutney: In a large sauté pan, heat the coconut oil over medium-low heat for 1 to 2 minutes. Add the onions, radishes, and garlic and cook for about 20 minutes, stirring occasionally, until the onions are very soft and starting to caramelize.

5

When the onion mixture is about halfway done cooking, remove the stuffed peppers from the refrigerator and place the pan in the oven. Bake for 8 minutes, then flip them over and continue to bake for another 7 to 10 minutes, until the peppers are softened and the temperature of the filling reaches 155°F.

6

When the onion mixture is done, transfer it to a blender or food processor, add the heavy cream and salt, and puree until smooth.

7

Serve the keto jalepeno poppers hot with the onion chutney.

Keto Jalapeño Poppers with Caramelized Onion Chutney

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