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How to make the best homemade, healthy, low carb jalapeño pepper poppers wrapped in bacon or pancetta. They are baked in the oven or air fryer, not fried in oil. Simple & easy to make stuffed with herb cream cheese. Good for keto or paleo diets.

Healthy & Low Carb Prosciutto-Wrapped Jalapeño Poppers with Herb Cream Cheese

These homemade oven baked spicy jalapeno poppers are wrapped in prosciutto and stuffed with a cream cheese and cheddar filling. This easy & healthy recipe is low carb & keto. One of the best simple appetizers, no frying needed.
Course Appetizer, Side Dish
Servings 8 pieces


  • 4 medium jalapeno peppers
  • 6 slices prosciutto bacon would work too but would add more fat & calories
  • 3/4 teaspoon Italian parsley fresh leaves if possible
  • 3/4 teaspoon sage fresh leaves if possible
  • 4 ounces low-fat cream cheese
  • 1/2 cup shredded cheddar cheese


  • Preheat oven to 350°F/180°C. 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 spice factor. 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 2-5 minutes. Enjoy warm!
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