Craving low carb jalapeno poppers? This recipe is a spin on jalapeno poppers, made with skin from chicken thighs, roasted jalapenos, and cream cheese. Each popper only has 91 calories, 8 grams of fat, and 0.7 net carbs.
It feels like I have been on and off again dieting for the past several years, trying to get rid of 20 pounds that I seemingly inherited the day I turned 30.
My wedding is coming up in 4 months, and I am determined to hit my goal weight to feel more comfortable in my wedding dress.
And, of course, anyone researching weight loss will hear about the keto diet ad nauseam. I have a couple friends and family members who were wildly successful losing weight with keto, so last Tuesday, I committed to giving it a shot.
Many sites say new keto dieters will lose 2 – 10 lbs in their first week, and I certainly saw significant results. I am down 6 lbs in the first week and excited to see the number on the scale keep going down!
With Cinco de Mayo coming up, I have been craving jalapeno poppers, and wanted to create a spin on them – low carb jalapeno poppers!
Table of Contents
Low Carb Jalapeno Poppers
Start by removing the stem and seeds from 6 large jalapenos. Place on a baking sheet and toss with oil.
Turn oven onto broil and place jalapenos in the oven for 5 – 8 minutes. Allow to cool, then dice.
Preheat oven to 250 degrees.
Cut sheets of parchment paper into 4 x 8″ rectangles. Roll up the parchment paper into 4″ long tubes. Wrap chicken skin around parchment paper tubes, then place on baking sheet, wrap side down.
Bake for 10 minutes, then increase the temperature of the oven to 450 degrees. Bake an additional 10 minutes.
Flip and bake 5 extra minutes, until skin is brown and crispy.
Remove from pan and carefully remove parchment paper from the chicken skin.
Warm cream cheese in the microwave for 45 seconds. Add in diced jalapenos and stir to combine. Add mixture to a baggie, snip the end, and pipe the mixture into the chicken skins.
Low Carb Jalapeno Poppers
A spin on jalapeno poppers for keto dieters – chicken skins roasted until crisp, then filled with a cream cheese jalapeno pepper mix.
Ingredients
- 1 dozen skins from chicken thighs
- 8 ounces cream cheese
- 2 tbsp olive oil
- 6 large jalapenos
Instructions
-
Start by removing the stem and seeds from 6 large jalapenos. Place on a baking sheet and toss with oil.
-
Turn oven onto broil and place jalapenos in the oven for 5 – 8 minutes, until the skin is roasted and turning brown. Allow to cool, then dice.
-
Preheat oven to 250 degrees.
-
Cut sheets of parchment paper into 4 x 8″ rectangles. Roll up the parchment paper into 4″ long tubes. Wrap chicken skin around parchment paper tubes, then place on baking sheet, wrap side down.
-
Bake for 10 minutes, then increase the temperature of the oven to 450 degrees. Bake an additional 10 minutes.
-
Flip and bake 5 extra minutes, until skin is brown and crispy.
-
Remove from pan and carefully remove parchment paper from the chicken skin.
-
Warm cream cheese in the microwave for 45 seconds. Add in diced jalapenos and stir to combine. Add mixture to a baggie, snip the end, and pipe the mixture into the chicken skins.
Use the Leftover Chicken Thighs
Save the chicken thighs for these other yummy keto recipes!
- Garlic Parmesan Chicken Thighs
- Chicken Thighs with Creamy Mushroom Garlic Sauce
- Easy Keto Dijon Chicken Thighs
Pin it – Low Carb Jalapeno Poppers
Save this recipe to your keto Pinterest board so you can come back anytime you’re craving low carb jalapeno poppers! Just click the image below.
Leave a Reply