Jalapeño Poppers

Jalepeno Poppers

Don’t you just want to eat something so deliciously powerful, it can cure a hangover but also be good for you?  How about a Jalapeño Popper.  They have a spicy kick, rich, gooey cheese, and none of the bar food high-carb trappings of the poppers you get at your local pub.  These little cuties are not deep fried in gluteny batter, but instead are topped with a coating of seasoned almond meal and baked in the oven.  You won’t miss the batter.

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Jalapeño Poppers

Yields 20 Poppers
Course Starters/Snacks
Cuisine Keto, Low Carb, NSNG, Vegetarian


  • 10 jalapeño peppers, sliced in half, deseeded and deveined
  • 2 slices bacon, cooked, cooled and broken into pieces
  • 1 8-ounce package of cream cheese, softened to room temperature
  • 1/2 cup Colby Jack shredded cheese
  • 1/2 teaspoon garlic salt


  • 1/2 cup almond flour
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic salt


  • Preheat oven to 350 degrees. Lay jalapeño halves on a foil lined baking sheet. In a mixing bowl, fold in bacon pieces, cream cheese, shredded cheese, and garlic salt. Spoon into jalepeño halves until distributed evenly.
  • In smaller mixing bowl, whisk together topping ingredients--almond flour, ground cayenne, salt, and garlic salt. Sprinkle evenly on top of cheese filled jalapeño halves. Carefully place baking sheet of filled jalepenos into the oven. Cook for 20 minutes, then turn up oven heat to 400 degrees, cook for 20 more minutes, or until jalapeños look soft and the tops are a golden brown.
Keyword celiac
Tried this recipe?Let us know how it was!


  • These look good!
    What is almond meal? Is it different than almond flour?

    • Almond meal and almond flour are pretty much interchangeable, but they’re basically ground up almonds. It makes a fantastic flour substitute and can be found at any grocery store in the baking aisle.
      Thanks for stopping by, Philip?

  • Easy and delicious! Great recipe!

  • Gina Powers / Reply

    These are so good. They have become a staple appetizer for company. We live on the coast and love shrimp, so we cook shrimp, cut them into smaller pieces and add them into the mix. We also are able to get giant jalapeños and stuff them with the filling. I probably make them at least twice a month. The ones that are leftover, become my lunch the following week.

    Thank you for all of your hard work and dedication to giving us wonderful NSNG recipes to live a more healthful lifestyle.


    • I love it, Gina!! Thanks so much for stopping by, your kind comments just made my day!

  • Tomora / Reply

    Do you have the net carbs, and other nutrition info per serving? Thank you!

    • Hi Tomora-
      I don’t do net carbs since I don’t count carbs. That’s the philosophy behind NSNG (No Sugars No Grains) invented by Vinnie Tortorich who I started a podcast with 6 years ago. http://www.vinnietortorich.com It’s a lifestyle not a diet, so I’m trying to help people get away from counting. I did it for years as a former anorexic and serial dieter. More info is in the intro pages of Eat Happy cookbook. If you desperately need the info, you can copy and paste the ingredients in the recipes into many online sites that will instantly calculate macros and calories for you.

  • Jennifer / Reply

    Is there a good substitute for Almond flour / meal? I am sensitive to almonds but all other nuts are ok.

    • they sell hazelnut flour at Trader Joes–that would work great!

  • I just found out I am allergic to all grains last week. Being Italian, this was a life sentence to me!! I’m researching how to eat and came across your book. Your recipes look appetizing and I instantly downloaded your first book. I found your site and am immediately drawn to you due to your friendly and kind comments to each post. You have a new follower. I will also look into your podcast!

    • Hey Gypsy Girl!! Welcome to my world of being simultaneously Italian and grain free! Takes some adjusting but you’ll love it, I promise!! Welcome to the fray!

  • Kathy Lorenzato / Reply

    Hi, this has nothing to do with jalapeno poppers, but I am confused over “pack of cream cheese” that I found in your cookbook for Cheesecake Tart. I looked here to see how you usually list cream cheese as an ingredient. Does “pack” mean 8 oz? 16 oz? Thanks.

  • Heather Lynn Hotaling / Reply

    Calories would still be helpful

    • Hi Heather-
      This way of eating doesn’t count calories as explained in both cookbooks. NSNG doesn’t require it. Also it reinforces diet mentality, which I’m diametrically opposed to.
      If you insist on needing calories, I’ve been told that someone has entered all of my recipes into my fitness pal.

  • This recipe was a big hit when my mom didn’t know what to make for a yummy appetizer to take to the in-laws. Thanks Anna for all the yummy appetizer ideas unfortunately for your mushroom stuffed recipe I’m yet to try it. My mom made it one night and ment to save me some but tht wasn’t happening.
    I guess I’ll have to save that when my parents are gone to hog it ALL!!

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