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5 from 2 votes

Keto Jalapeno Poppers

Looking to make healthy Keto Jalapeno Poppers? Our quick & easy recipe is low carb and baked rather than fried. Stuffed with cheese, mushrooms and sausage.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer
Cuisine: American, Mexican
Keyword: baked Jalapeno Poppers, Jalapeno Poppers, Keto appetizers, Keto Jalapeno Poppers
Servings: 6
Calories: 539kcal


  • Grapefruit knife
  • Skillet
  • oven
  • baking sheet
  • spatula
  • French knife


  • 14 Jalapeno Peppers
  • 175 g Chorizo Sausage chopped
  • 300 g Cream Cheese
  • 250 g Cheddar Cheese shredded
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 250 g Mushrooms
  • 1/2 cup Hickory Sticks chopped


  • Preheat the oven to 400°F and line a large baking sheet with Silpat or parchment paper.
  • Using a paring knife, cut off one-third of each pepper lengthwise, to create a "jalapeno boat," so they can be easily filled. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard.
  • Finely chop the cured chorizo sausage. Over medium high heat, sauté the sausage until browned and crispy, approximately 3-5 minutes. Remove chorizo from the pan and let cool. Reserve the remaining chorizo oil in the pan as it will be used to cook the minced mushrooms later.
  • Add mushrooms to a food processor and blitz until finely minced. Add minced mushroom into the pan and toss with chorizo oil. Sauté mushrooms over medium heat until browned and reduced, 4-5 minutes. Leave mushrooms in the pan and turn off heat.
  • Immediately add the chorizo, cream cheese, shredded cheddar cheese, onion powder and garlic powder to the warm pan mix with a spatula until fully combined.
  • Stuff jalapeno peppers with the mushroom, chorizo and cheese mixture.
  • Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden. 
  • Meanwhile, using a French Knife, finely chop smokey Hickory Sticks. Sprinkle Hickory Sticks over Keto Jalapeno Poppers.
  • Transfer the Keto Jalapeno Poppers to a large serving dish and top each crushed Hickory Sticks. Serve warm!


Calories: 539kcal | Carbohydrates: 11.4g | Protein: 23.9g | Fat: 44.8g | Saturated Fat: 24.3g | Cholesterol: 124mg | Sodium: 1731mg | Potassium: 452mg | Fiber: 2.5g | Sugar: 2.4g | Calcium: 362mg | Iron: 4mg