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KETO JALAPEÑO POPPERS
Stuffed with cream cheese, wrapped
in bacon, and glazed with Stevia
Sweet BBQ Sauce
A perfect low-carb, crowd-pleasing appetizer
with just the right balance of creamy, smoky,
and sweet heat.
Servings
Makes 16 poppers (8 servings of 2 poppers
each)
Ingredients
• 8 large fresh jalapeño peppers, halved
lengthwise and seeded
• 8 oz (1 package) cream cheese, softened
• ½ cup shredded sharp cheddar cheese
(optional for extra richness)
• ½ tsp garlic powder
• ¼ tsp smoked paprika (optional)
• 16 slices thin-cut bacon
• ¼ cup Stevia Sweet BBQ Sauce (regular or heat)
• Toothpicks for securing bacon
Tip:
Wear gloves when handling jalapeños to avoid
irritation.
Directions
• Prep the Peppers
• Preheat oven to 400 °F (200 °C).
• Line a large baking sheet with parchment
paper or a baking rack for even crisping.
• Halve the jalapeños lengthwise & remove
seeds and membranes for milder heat.
Leave some seeds for extra spice if desired.
Make the Filling
• In a bowl, combine softened cream cheese,
cheddar cheese, garlic powder, & smoked
paprika until smooth.
• Stuff the Poppers
• Spoon the cheese mixture evenly into each
jalapeño half, smoothing the top.
Wrap with Bacon
• Wrap each stuffed jalapeño half with one
slice of bacon.
• Secure the ends with a toothpick to keep
the bacon in place.
Bake
• Arrange the poppers on the prepared
baking sheet.
• Bake for 20 minutes, then brush lightly
with Stevia Sweet BBQ Sauce.
• Continue baking for another 10–15
minutes, until bacon is crispy and the
cheese is bubbly.
• Glaze and Serve
• Brush the poppers with a final thin layer
of warm BBQ sauce before serving for a
glossy finish.
• Serve hot as an appetizer or party snack.
Nutritional Highlights (per 2 poppers, approx.)
• Calories: 220
• Net Carbs: 3g
• Protein: 9g
• Fat: 19g
• Added Sugar: 0g (thanks to Stevia Sweet BBQ
Sauce)
• Keto-friendly, diabetic-friendly, and packed
with flavor.
Serving Ideas
• Garnish with chopped fresh chives or
cilantro for color.
• Serve alongside extra Stevia Sweet BBQ
Sauce for dipping.
• Pair with crisp celery sticks or a tangy side
salad for contrast.
Recipe brought to you by:
DTPR MAGAZINE #15-5: September - October 2025
Photography by: Rick Rome
Photography by: Rick Rome