Keto Jalapeno Popper Cheese Cups Low Carb
Check out these super delicious keto jalapeno popper cheese cups!
These yummy low carb jalapeno popper cheese cups will be your new favorite.
These are an alternative to the high carb egg roll wrappers or wonton cups.
Easy low carb mini jalapeno popper cups made with cheese shells.
Best low carb appetizers, snacks, finger food for parties, gameday food or side dishes for lunch or dinner.
Simple and quick homemade jalapeno popper cream cheese in mini cheese shells.
You can’t go wrong with these tasty and delish single serve mini appetizers.
Bacon, cream cheese, jalapeno peppers and a few other keto friendly ingredients is all it takes to make these yummy cheese cups.
Get ready to make the best low carb keto jalapeno popper cups.
Check out these other
Keto Appetizer Recipes
Low Carb Jalapeno Popper Shredded Chicken Dip
Low Carb Ranch & Shredded Chicken Buffalo Dip
Keto Southwest Cream Cheese Roll Ups
How To Make Keto Jalapeno Popper Cheese Cups
Preheat the oven to 375 degrees.
Place the cheese in 8 evenly sized circles with space between each, on a parchment or silicone mat lined baking sheet.
Bake for 10 minutes until the circles take on a lace-like appearance and the edges start to brown.
Remove the tray from the oven, let cool for a minute or so,
and shape the cheese circles around the bottom of an inverted, well-greased muffin tin.
This will form the cheese into cup shapes.
Let cool completely and harden.
In a mixing bowl, combine the cream cheese, sour cream,
jalapenos,
bacon crumbles, green onions and salt and pepper to taste.
Distribute the filling between the cheese cups evenly,
garnish with fresh chopped parsley if desired and serve.
Enjoy
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Keto Jalapeno Popper Cheese Cups
Ingredients
- 2 C. Shredded cheddar cheese
- 2 Large jalapeno peppers chopped
- 5 oz. Cream cheese softened
- ⅓ C. Sour cream
- 1 C. Bacon crumbles
- ¼ C. Chopped green onions
- Salt and pepper to taste
- Chopped parsley for garnish if desired
Instructions
- Preheat the oven to 375 degrees.
- Place the cheese in 8 evenly sized circles with space between each, on a parchment or silicone mat lined baking sheet. Bake for 10 minutes until the circles take on a lace-like appearance and the edges start to brown.
- Remove the tray from the oven, let cool for a minute or so, and shape the cheese circles around the bottom of an inverted, well-greased muffin tin. This will form the cheese into cup shapes. Let cool completely and harden.
- In a mixing bowl, combine the cream cheese, sour cream, jalapenos, bacon crumbles, green onions and salt and pepper to taste.
- Distribute the filling between the cheese cups evenly, garnish with fresh chopped parsley if desired and serve.
Nutrition
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