KETO FRIED BACON JALAPEÑO POPPERS CHEESE BITES

A delicious take on my favorite stuffed Keto Jalapeño Poppers! These take a little more time but

trust me — IT’S WORTH IT! Great as an appetizer! These Keto Fried Bacon Jalapeño Cheese

Bites are Keto & LCHF Friendly! 1 Delicious Carb per serving

This Keto  take on Jalapeño Poppers is a simple recipe with a twist — we’re going to coat

it in crushed pork rinds & deep fry it, instead of baking it! No need for panko here! This actually

reduces the cooking time, but you have to chill it in the fridge before deep frying. This is an

important step so that the cream cheese doesn’t melt in the hot oil right away.

INGREDIENTS:

For the filling:

2 pkgs Cream Cheese (or Neufchâtel cheese)

10 oz Shredded Mild Cheddar Cheese

1 pkg Bacon, fried to your liking and set aside

6-8 large Fresh Jalapeno Peppers – blanched, seeded and chopped.

OR – 1/2 cup Canned Jalapeno Poppers, chopped and seeded.

1/2 tsp Salt

Optional: 100g Onions, caramelized (optional – I like it with onions!)

Oil for Frying

For Dredging:

1- 2 cups of Crushed Pork Rinds (you can make your own with a food processor – I use a 4oz bag

of pork rinds and it’s usually enough)

3 eggs, whisked

INSTRUCTIONS:

Blanching Fresh Jalapeno Peppers:

Bring a large pot of water to a Boil and have a large bowl of ice water ready on the side. Let the

jalapeños boil for 5-10 minutes (or until tender) and then quickly add them to the ice bath. This

stops them from cooking. You can skip this step and use canned jalapenos instead.

Caramelizing Onions (optional)