Keto Cheesecake-Stuffed Jalapeños

Indulge in a unique blend of spicy and sweet with these Keto Cheesecake-Stuffed Jalapeños. These delightful appetizers combine the heat of fresh jalapeños with a creamy, low-carb cheesecake filling, making them perfect for parties or a flavorful snack!

Course Appetizer

Cuisine American

Keyword Cheesecake, Jalapeños, Keto, Low-Carb, spicy, Sweet

Prep Time 15

Cook Time 20

Total Time 35

Servings appetizers

Calories 120kcal

Equipment

Electric mixer
Baking sheet
Parchment paper
Mixing bowl
Spoon or piping bag

Ingredients

12 medium jalapeños (about 300g)
8 oz cream cheese (227g), softened
½ cup powdered erythritol (60g) or your preferred keto sweetener
1 tsp vanilla extract
½ tsp lemon juice
¼ cup heavy cream (60ml)
½ tsp cinnamon (optional, for added flavor)
1 pinch salt

Instructions

Preheat your oven to 350°F (175°C). This will ensure that your jalapeños roast perfectly while you prepare the filling.
Wearing gloves, slice each jalapeño in half lengthwise. Carefully remove the seeds and membranes using a small spoon or knife to reduce the heat level. Set aside.
In a mixing bowl, combine the softened cream cheese, powdered erythritol, vanilla extract, lemon juice, heavy cream, cinnamon (if using), and a pinch of salt. Using an electric mixer, beat the mixture on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps for a silky texture.
Using a spoon or piping bag, carefully fill each jalapeño half with the cheesecake mixture. Be generous, but avoid overfilling to prevent spillage during baking.
Place the stuffed jalapeños on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, or until the jalapeños are tender and the filling is slightly golden.
Allow the jalapeños to cool for a few minutes before serving. They can be enjoyed warm or at room temperature, making them versatile for any occasion.

Notes

For a sweeter filling, you can adjust the amount of erythritol to taste. If you prefer a bit of crunch, consider topping the stuffed jalapeños with crushed pecans or walnuts before baking. These can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

Nutrition