Loaded Bacon-Wrapped Jalapeño Poppers

For the past few weeks, my keto friends have been sharing pictures of cream cheese jalapeño poppers. Their posts are a bit nostalgic because my mom and I would bake a version of these up on a Friday night when I was a kid. Biting through the crispy breading to get to the jalapeño and warm cream cheese explosion was amazing. I decided to make these today as somewhat of an appetizer mash-up. This is what happens when you infuse jalapeño poppers with some of the flavors of a loaded potato. Enjoy.

Gluten Free-low calorie-Cakes and Breads


  • 1 tsp onion powder
  • 1/4 tsp dill weed
  • 1/4 tsp chopped onion
  • 1/4 tsp chives
  • 1/4 tsp parsley
  • 1/4 tsp salt
  • 6 oz cream cheese, softened
  • 1/2 cup sharp Cheddar cheese
  • 1/4 tsp garlic powder
  • 6 jalapeños, cut in half with seeds and veins removed
  • 12 slices of bacon (I used sugar-free bacon because that's what I buy)


  1. Preheat oven to 425
  2. Place cream cheese and cheddar into a mixing bowl
  3. Create spice mix
  4. Mix the spices with the cheeses
  5. Line a baking sheet with a wire rack (parchment paper will work if you don't have one)
  6. Place jalapeño halves on the parchment paper
  7. Use a spoon to press cheese mixture into the jalapeño halves - don’t overflow it just enough to fill
  8. Wrap each jalapeño with a slice of bacon
  9. Bake on lined parchment sheet for 20-25 minutes, or until the bacon is crisp