Description
Creamy, spicy, and loaded with cheesy jalapeño flavor — this keto casserole is a crowd-pleasing low-carb twist on jalapeño poppers, baked into a bubbly, golden dish that’s perfect for game day or family dinners!
Ingredients
For the Base:
8 oz cream cheese, softened
½ cup sour cream or full-fat Greek yogurt
¼ cup heavy cream or unsweetened almond milk
1 cup shredded mozzarella or pepper jack cheese
2 tbsp chopped fresh jalapeños (plus extra for topping)
2 tbsp crumbled cooked bacon (optional)
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
Pinch of crushed red pepper flakes (for extra heat, optional)
Optional Toppings:
Extra jalapeños or pickled slices
Chopped green onions
Crushed pork rinds or Parmesan cheese for crunch
Sugar-free ranch or guacamole for serving
FOR KETO VERSION:
Use full-fat dairy , sugar-free jalapeños , and avoid sweetened bacon. For vegan option, use cashew-based cream cheese and nutritional yeast .
Instructions
Preheat oven to 350°F (175°C) .
In a large bowl, mix cream cheese , sour cream , heavy cream , jalapeños , garlic , salt , pepper , and crushed red pepper if using.
Stir in mozzarella cheese and bacon (if using).
Transfer mixture into a greased 8×8-inch baking dish or small cast iron skillet.
Top generously with more jalapeños , Parmesan , or pork rinds for extra texture.
Bake for 20–25 minutes until golden and bubbly around the edges.
Let cool slightly before slicing and serving warm with keto ranch , guacamole , or celery sticks .
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 6
- Calories: 200
- Fat: 16g
- Carbohydrates: 3g
- Protein: 12g