These Low Carb Jalapeño Poppers make an easy, healthy appetizer or snack! These Jalapeño Poppers can be ready in 30 minutes are gluten free, sugar free and Keto friendly.
Servings: 6 servings
- 12 large green jalapeno peppers
- 1 tablespoon olive oil
- 8 ounces cream cheese
- 2 green onions
- ¼ cup Parmesan cheese
- ¾ cup shredded Mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Preheat the oven to 400 degrees F.
Chop the green onion in slices and sauté the white part in olive oil over medium heat. Once translucent, add the green part. Stir for one minute until tender.
Remove the onion from heat. Add cream cheese, parmesan cheese, onion powder, garlic powder and salt. Mix all the ingredients to get a smooth paste.
Chop each jalapenos in halves, remove their veins and seeds but not their stalks.
Fill the jalapenos with the cream cheese mixture and top them with a small amount of shredded mozzarella.
Bake the jalapenoson on a baking sheet covered with foil for 12 minutes or until jalapenos are fork-tender, then remove foil and bake for 2 more minutes for the mozzarella to melt.
- Store left-overs in the fridge for up to five days. Re-heat in the microwave or in the oven.
Calories: 219kcal | Carbohydrates: 4g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 375mg | Potassium: 152mg | Fiber: 1g | Sugar: 3g | Vitamin A: 977IU | Vitamin C: 34mg | Calcium: 164mg | Iron: 1mg