Crispy Keto Jalapeño Popper Wontons: The Low-Carb Appetizer

If you’re eating low-carb but still crave a punchy snack with just the right amount of crunch, you’re in for a treat! These Keto Jalapeño Popper Wontons are crispy, cheesy, a little spicy, and 100% guilt-free. Whether you’re hosting friends for a game night or just need a snack that won’t mess with your macros, these poppers are here to save the day.

Think about it—jalapeño popper filling wrapped in a crispy, low-carb shell? Oh, yeah. You’re about to meet your new favorite snack.

Why Keto Jalapeño Popper Wontons?

First of all, who doesn’t love a good jalapeño popper? Creamy, cheesy, and with just enough spice to keep things interesting. But if you’re going keto, the classic jalapeño poppers can be a bit tricky because of the breadcrumbs used to coat them. And regular wonton wrappers? Loaded with carbs.

This recipe swaps those carb-heavy wrappers for a keto-friendly option. We’ll also keep the filling super satisfying with cream cheese, cheddar, and fresh jalapeños—without any breading to weigh you down.

Let’s Talk Ingredients

The ingredients here are simple, low-carb, and easy to find. Here’s what you’ll need:

For the Keto Wonton Wrappers

• 1 cup almond flour – Almond flour is low in carbs and gives the wrappers a great, crispy texture.
• 1 tablespoon psyllium husk powder – This helps hold everything together without gluten. You could use xanthan gum if you don’t have psyllium husk.
• 1 large egg – Acts as the binding agent.
• ½ teaspoon salt – Just a pinch for flavor.
• Water, as needed – To make the dough pliable.

For the Jalapeño Popper Filling

• 4 oz cream cheese, softened – This is the heart of our filling.
• 1/2 cup shredded cheddar cheese – Adds that extra cheesy bite.
• 2-3 jalapeños, finely chopped – Adjust the amount to your heat tolerance.
• 1/4 teaspoon garlic powder – Because everything’s better with a hint of garlic.
• Salt and pepper to taste – Balances the flavors.

For Frying

• Oil for frying – Avocado oil or coconut oil are best for high-heat frying, but olive oil will work too.

Step-by-Step Instructions

Ready to make some magic? Here’s how to create these delicious keto-friendly treats.

Step 1: Make the Keto Wonton Dough

• Combine almond flour, psyllium husk, and salt in a mixing bowl. Stir it around until everything’s mixed well.
• Add the egg and a tablespoon or so of water. Knead the mixture until it forms a dough. If it’s too dry, add a little more water, about a teaspoon at a time, until it’s soft but not sticky.
• Roll out the dough between two sheets of parchment paper. Roll it as thin as possible without breaking it; you’re looking for about 1/16 of an inch thick. Thinner dough will make the wontons crispier.
• Cut the dough into squares that are roughly 3×3 inches each. These will be your wonton wrappers.

Step 2: Prepare the Jalapeño Popper Filling

1. In a medium bowl, mix the cream cheese, shredded cheddar, jalapeños, garlic powder, salt, and pepper until it’s all well combined. Taste a little to see if you need more salt or spice.
2. Once the filling is mixed, spoon about 1 teaspoon of filling onto the center of each wonton wrapper square. Don’t overfill, or they’ll be hard to close and might burst when you fry them.

Step 3: Assemble the Wontons

• Wet the edges of each wonton wrapper with a little water. This will help them stick together.
• Fold the wrapper into a triangle by bringing two opposite corners together. Press around the edges to seal it well. If you want to go fancy, you can even pleat the edges like a traditional wonton, but it’s not necessary.
• Repeat until all your wontons are filled and sealed.

Step 4: Fry the Wontons

• Heat about an inch of oil in a deep frying pan over medium-high heat. Test if it’s hot enough by dropping a small piece of dough in—if it bubbles and rises to the surface, you’re good to go.
• Carefully place a few wontons into the hot oil at a time, being careful not to overcrowd the pan. Fry each side for about 2-3 minutes or until they’re golden brown and crispy.
• Remove the wontons with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

Tips and Tricks for Perfect Keto Jalapeño Popper Wontons

• Freeze for Longer Storage: You can make a big batch of these and freeze them after filling. They’ll stay good for up to three months, and you can fry them directly from frozen—no need to thaw.
• Baking Option: Don’t feel like frying? Bake them at 400°F on a lined baking sheet for 12-15 minutes, or until golden brown. Brush with a little oil for extra crispiness.
• Go Low and Slow with the Heat: If you find the wrappers browning too fast, turn down the heat a little. Almond flour can cook quicker than traditional wonton wrappers.
• Customize the Filling: Add cooked bacon bits, green onions, or even a dash of smoked paprika for extra flavor.

What to Serve with Keto Jalapeño Popper Wontons

These crispy wontons are perfect on their own, but they also go great with a few dipping sauces:

• Ranch or Blue Cheese: The creaminess cools down the spice.
• Sour Cream and Chive: A classic combo that pairs well with anything spicy.
• Chipotle Mayo: For those who love a bit more heat!

Why Keto Jalapeño Popper Wontons Are So Addictive

The thing about these wontons is that they hit every flavor and texture craving at once. You’ve got crispy, chewy, cheesy, spicy, and savory—all in one bite-sized package. And because they’re low in carbs, they won’t spike your blood sugar or knock you out of ketosis.

So if you’re on the keto train but missing out on fun, snacky foods, these Keto Jalapeño Popper Wontons are the perfect treat to keep you excited about your low-carb lifestyle.

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