Keto Jalapeño Poppers Wrapped in Prosciutto (Oven Baked, Not Fried)
These keto jalapeno poppers are stuffed with a cheddar herb cream cheese filling, then wrapped in prosciutto and oven baked until crispy. They are a low carb, gluten free appetizer with under 100 calories per popper.
Ingredients
- 4 medium jalapeno
- 6 slices prosciutto bacon would work too but would add more fat & calories
- ¾ teaspoon Italian parsley fresh leaves if possible
- ¾ teaspoon sage fresh leaves if possible
- 4 ounces cream cheese I use the low fat Neufchatel variety, must be room temperature.
- ½ cup cheddar cheese
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Mince Italian parsley and sage. Mix herbs throughly with cheddar cheese; blend into cream cheese.
- Cut top of jalapeños off and cut in half, lengthwise. (We call that the hot dog way at my house.) De-seed and de-vein peppers to reduce the heat. Fill halves with cream cheese. Cheese will expand when heated; don’t overfill.
- Cut each prosciutto slice in half (lengthwise) into two strips each. Wrap prosciutto strip around cream cheese filled jalapeños. When wrapping, cover the pepper top to prevent cheese from spilling out when it expands during baking.
- Place wrapped jalapeños on the lined baking sheet lined. Bake at 350°F degrees for 15-20 minutes. Remove from oven, allow to cool for 5-10 minutes. Enjoy warm!
Nutrition
Serving: 1half | Calories: 92kcal | Carbohydrates: 1g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 133mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 0.1mg
Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!