Dairy Free Jalapeño Poppers
Dairy-Free Jalapeño Poppers are tangy, spicy, salty, and absolutely addictive! These sizzling bites make the perfect appetizer or low carb & keto-friendly party food. Made dairy-free thanks to vegan cream cheese, they can be enjoyed at any time of the year, but I prefer them in the fall and winter for some extra heat!
Jalapeno Poppers <3 I discovered them about a decade ago through old friends. I’d never had such a burst of flavor in my mouth before! I was quickly sharing them with my family and friends whenever we’d be having a potluck style dinner together. They are ALWAYS a hit! Due to my ingredient intolerances, I made this version with Violife Soft Cheese Dairy Alternative and can’t tell the difference. Feel free to use regular cream cheese – it works just as well! Watch this space for a vegan version of these Jalapeño Poppers!
Why I can’t get enough of these Keto Jalapeño Poppers
- They’re quick easy to make
- You only need 4 ingredients
- They are addictive
- They’re portable – I have layered them cooked and uncooked in Tupperware to transport them with no issues!
- You can tailor them to be dairy-free!
How to make these Dairy-Free Jalapeño Poppers:
- Cut the jalapeños in half. I usually leave the stem on because I like how it looks, but feel free to cut the stems
- Remove the seeds and veins (keep your hands away from your eyes or use gloves if the jalapeños are particularly spicy)
- Fill a piping bag with cream cheese
- Pipe cream cheese into jalapeño halves
- Cut bacon in halfWrap around jalapeños and cream cheese
- Place in baking tray
- Sprinkle with cajun seasoning
- Bake for 20 minutes, or until bacon is done to your liking
How to store:
- Cooked or uncooked: In an air tight container in the fridge. They last up to 3 days.
- Can you freeze them? Yes! Once they have been wrapped with bacon, then wrap them uncooked individually with cling film/Saran Wrap and freeze for up to three months. When you’re ready to have them, place on counter until thawed. Sprinkle with cajun seasoning and bake for 20 minutes at 175 degrees (or until bacon is cooked to your liking).
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- VEGAN JALAPEÑO POPPERS
- BACON ROSES WITH A WHISKY MAPLE GLAZE
- SUMAC BBQ SAUCE
- EASY HOMEMADE TACO SEASONING
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Dairy Free Keto Jalapeno Poppers
These Keto Jalapeño Poppers are tangy, spicy, salty and absolutely addictive! Made dairy free thanks to vegan cream cheese.
Ingredients
- 16 Jalapeños, cut in half
- 400 g cream cheese, dairy free or regular
- 8 slices of bacon
- 1 tbsp cajun seasoning
Instructions
- Cut the jalapeños in half. I usually leave the stem on because I like how it looks, but feel free to cut the stems
- Remove the seeds and veins
- Fill a piping bag with cream cheese or use a teaspoon (see notes)
- Pipe/spoon cream cheese into jalapeño halves
- Cut bacon in half
- Wrap around jalapeños and cream cheese
- Place in baking tray
- Sprinkle with cajun seasoning
- Bake for 20 minutes, or until bacon is done to your liking
Notes
I used a spoon to add the cream cheese to the jalapeños for years, but recently discovered that a piping bag is WAY more efficient, and it also cuts down on how much you have to touch the spicy peppers. No more burning hands!
Nutrition Information:
Yield: 32 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
