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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. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 91 kcal


  • 1 dozen skins from chicken thighs
  • 8 ounces cream cheese
  • 2 tbsp olive oil
  • 6 large jalapenos


  1. Start by removing the stem and seeds from 6 large jalapenos. Place on a baking sheet and toss with oil.  

  2. 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. 

  3. Preheat oven to 250 degrees. 

  4. 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. 

  5. Bake for 10 minutes, then increase the temperature of the oven to 450 degrees. Bake an additional 10 minutes. 

  6. Flip and bake 5 extra minutes, until skin is brown and crispy. 

  7. Remove from pan and carefully remove parchment paper from the chicken skin. 

  8. 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. 

Nutrition Facts
Low Carb Jalapeno Poppers
Amount Per Serving
Calories 91 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g15%
Cholesterol 20mg7%
Sodium 60mg3%
Potassium 43mg1%
Carbohydrates 1g0%
Protein 1g2%
Vitamin A 330IU7%
Vitamin C 8.3mg10%
Calcium 19mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.