Keto Jalapeño Poppers: Low-Carb Cheesy Stuffed Appetizers

Filling

• 3 medium jalapenos
• 8 oz softened cream cheese, room temperature
• 5 oz deli-sliced ham, finely chopped
• 1 tsp onion powder
• 4 oz (1 cup) shredded Colby or cheddar cheese

Breading

• 56 grams (1/2 cup) coconut flour
• 100 grams plain pork rinds
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 2 oz (1/3 cup) freshly grated Parmesan cheese
• 100 grams plain pork rinds (extra for coating)
• 3 large eggs, room temperature
• 30 ml (2 TBS) coconut milk, room temperature

• Preheat your oven or air fryer to 350°F (175°C). Line a large baking sheet with a silicone mat or parchment paper and set aside. Slice the jalapenos in half lengthwise, remove the seeds, then chop the jalapeno flesh finely. Place the softened cream cheese in a large mixing bowl and beat until smooth, about 1 minute.
• Fold the chopped jalapenos into the cream cheese. Add the chopped ham, onion powder, and shredded Colby or cheddar cheese. Mix until everything is evenly combined. Using a tablespoon measure, scoop 1 to 1 1/2 tablespoons of filling at a time onto the prepared baking sheet.
• Roll each scoop into a smooth ball and return to the baking sheet, spacing them apart. Transfer the tray to the freezer for about 10 minutes—just long enough for the balls to firm up but not freeze solid.

Breading

• Put the coconut flour in a wide shallow bowl. In a second bowl whisk the eggs with the coconut milk until pale and smooth. Place the pork rinds in a food processor and pulse until crumbly.
• Add the garlic powder, onion powder, chili powder, paprika, and grated Parmesan to the pork rind crumbs. Process until the mixture resembles dry breadcrumbs; finer crumbs will adhere better. Pour some of this mixture onto a wide plate and set aside.
• Remove the chilled popper balls from the freezer. One at a time, roll a ball in the coconut flour to give a light coating, shaking off excess. Dip it into the egg mixture, letting excess drip off.
• Transfer the egg-coated ball to the pork rind mixture on the plate and roll to coat completely. Press the crumbs gently into the surface to seal the coating. Place the finished popper back onto the lined baking sheet.
• Repeat the dredging process until all poppers are coated. Arrange them with space between. Bake in the preheated oven for 20–25 minutes, until golden and firm. For an air fryer, cook 10–15 minutes until golden and set.
• Remove the poppers from the oven or air fryer and let them rest for about 5 minutes before serving so the filling firms up slightly. Serve warm.