Bacon Jalapeño Popper Muffins
These Bacon Jalapeño Popper muffins are loaded with cheese and are wonderful for anyone enjoying a low carb or keto lifestyle. These jalapeño cheese muffins are great as a side for almost any meal and are gluten-free. They’re also kind of like keto cornbread, just without the corn!
Just a hint of Jalapeño heat
Lately, my husband has been on a jalapeño popper kick. He’ll stuff jalapeños with cream cheese then wrap them with bacon. While I like the idea and all, they’re honestly too spicy for me. I totally love cheese, bacon, and jalapeños together, but I really don’t want to cry over the spicy factor.
This is why I came up with these bacon jalapeño cheese muffins! They have just enough jalapeño flavor but not enough to taste too spicy. Of course, spice preferences vary from person to person, but I tried to make these really mild.
Are these Bacon Jalapeño Popper Muffins Keto-friendly?
Yes! These Bacon Jalapeño Popper muffins are keto-friendly. Generally, the main ingredient for muffins is flour, but we’re using almond flour here which is great for a low carb lifestyle. Each muffin is 3.6g net carbs.
Ingredients for this Bacon Jalapeno Popper Muffin Recipe
The ingredients for these bacon jalapeno and cheese muffins are easy to find especially if you stock low carb ingredients.
- Almond flour
- Baking powder
- Onion Powder
- Garlic Powder
- Shredded Cheese (cheddar is best!)
- Half and Half (or heavy cream)
Tips for making this Bacon Jalapeño Cheese Muffin Recipe
Be sure to mix the wet ingredients in one bowl and the dry ingredients in another (larger) bowl. Combine all of the ingredients in a large bowl.
Making these muffins is quite simple. Due to the ingredient used, I strongly recommend using silicone baking cups. Paper liners work, but some of the muffin may stick to the liner.
When filling the liner, you’ll want to fill them between 1/2 and 2/3 full so that you’ll get 12 equal portions. You can also thinly slice a portion of your jalapeño and garnish each muffin with a slice (or more if you super love jalpeño flavor).
After baking the muffins, be sure to let them cool completely on a wire rack. If you used silicone baking liners, wait a few minutes then pop the muffins out of the liner to let the muffins cool on a rack.
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What would you serve these Jalapeño Popper Muffins with?
Since these muffins are basically keto cornbread you could serve them with anything that cornbread would go with. Perhaps you’d want to serve them with a soup like this Instant Pot Chicken and Broccoli Soup or with chili, like this low carb chili con carne.
If you’re cooking meat, these muffins would go well with roasted chicken like this Red Roasted Chicken or these crispy skin baked chicken drumsticks. If you’re into a crockpot sort of meal, give this crockpot BBQ chicken a try. You really can’t go wrong with what you serve this recipe with! They’re amazing with food or as a snack. The choice is yours.
More Jalapeño Popper Recipes to Love
For THM friends, this is an (S)
Bacon Jalapeno Popper Muffins
- 1 ½ Cups Almond flour
- 1 tsp baking powder
- ½ tsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Salt
- 4 slices Bacon cooked and crumbled
- 1 tbsp Jalapeno Minced (Plus more for garnish)
- ½ cup Sour Cream
- 1 cup Shredded Cheese cheddar blend
- ¼ c Half & Half or heavy cream
- 2 Eggs
- 2 tbsp Butter softened
- Line a muffin tin with 12 liners or use silicone liners.
- Mix wet ingredients (sour cream, heavy cream, butter, and eggs) in one bowl.
- In a separate mixing bowl, mix almond flour, spices, salt, and baking powder. Then stir in the cheese, jalapenos, and bacon crumbles.
- Combine the wet ingredients to the bowl mentioned above.
- Fill each muffin liner between ½ and 2/3 full with the muffin batter.
- (Optional) If you want to garnish each muffin with a thin jalapeno slice, you can place the rings on top before baking.
- Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- After the muffins are out of the oven, be sure to let them cool completely on a wire rack. If you used silicone liners, when they're not too hot to handle, pop the muffins out onto a wire rack to let the steam release and cool.