Are these really low-carb?

Yes! By using almond flour instead of traditional flour and omitting breadcrumbs, each wonton stays low-carb and keto-friendly. You’re looking at roughly 2-3 grams of net carbs per wonton, depending on how thick your wrappers are.

Can I use another flour?

Almond flour is preferred here because it’s low in carbs and crisps up nicely. Coconut flour would be too absorbent and would make the dough too dense, so I don’t recommend it for this recipe.

How do I store leftovers?

If you have any leftovers (not likely!), store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in an oven or air fryer at 350°F for about 5 minutes to bring back some of that crispiness.

Crispy Keto Jalapeño Popper Wontons: Easy Low-Carb Appetizer

Crispy Keto Jalapeño Popper Wontons Recipe

Print Recipe

Spicy, cheesy, and crispy, these Keto Jalapeño Popper Wontons make the perfect low-carb snack or appetizer. With a keto-friendly wonton wrapper, creamy filling, and fresh jalapeños, they’re perfect for anyone craving a crunchy, low-carb treat that’s bursting with flavor!

Author: Jane Summerfield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 wontons 1x
Category: Appetizer, Snack, Lunch
Method: Frying
Cuisine: American, Keto, Low-Carb

Ingredients

Scale

For the Wonton Wrappers:

1 cup almond flour
1 tablespoon psyllium husk powder
1 large egg
½ teaspoon salt
Water, as needed

For the Filling:

4 oz cream cheese, softened
½ cup shredded cheddar cheese
2–3 jalapeños, finely chopped
¼ teaspoon garlic powder
Salt and pepper to taste

For Frying:

Oil for frying (avocado oil or coconut oil recommended)

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Instructions

Prepare the Wonton Dough: In a bowl, mix almond flour, psyllium husk, and salt. Add the egg and a little water. Knead until it forms a dough. Add water in small amounts if it’s too dry.
Roll Out Dough: Place dough between two sheets of parchment paper and roll it out thinly, about 1/16 of an inch. Cut into 3×3 inch squares to make wonton wrappers.
Make the Filling: Combine cream cheese, cheddar cheese, chopped jalapeños, garlic powder, salt, and pepper in a bowl. Mix until smooth.
Fill the Wontons: Spoon about 1 teaspoon of filling onto each wonton wrapper. Wet the edges with water, fold into a triangle, and seal tightly.
Fry the Wontons: Heat oil in a pan over medium-high heat. Fry each wonton for 2-3 minutes per side or until golden brown and crispy.
Serve: Place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce!

Notes

For a lower-fat version, you can bake these at 400°F for 12-15 minutes instead of frying.
Add extra jalapeños or a pinch of cayenne if you want more heat.
Freeze extra wontons before frying for up to 3 months. Fry from frozen—no thawing needed.

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Nutrition

Serving Size: 1 wonton
Calories: 90 Sugar: 0.5g Sodium: 150mg Fat: 7g Saturated Fat: 3g Unsaturated Fat: 4g Trans Fat: 0g Carbohydrates: 3g Fiber: 1g Protein: 3g Cholesterol: 20mg

Find it online: https://www.wellnesswarrior.org/keto-jalapeno-popper-wontons/