Print

Keto Mummy Jalapeño Poppers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Keto Mummy Jalapeño Poppers for Halloween. Creamy, cheesy filling, wrapped with bacon or fathead dough. Low carb, kid-friendly heat, oven or air fryer.

Ingredients

Scale

Makes about 20 poppers (10 jalapeños)

  • 10 medium jalapeños, halved and seeded

  • 8 oz (225 g) cream cheese, softened

  • 1 cup (100 g) shredded cheddar

  • 2 oz (55 g) shredded mozzarella (for filling)

  • 2 garlic cloves, minced (or 1 tsp garlic powder)

  • 1 tsp onion powder

  • 1/2 tsp smoked paprika

  • 1/2 tsp salt, 1/4 tsp black pepper

  • Optional: 1–2 tbsp chopped chives or green onion

  • Optional heat: 1/2 tsp chili flakes or 1–2 tbsp chopped pickled jalapeños

For Bacon Mummies (Method A)

  • 10–12 thin bacon slices

  • Toothpicks if needed

For Fathead Dough Mummies (Method B)

  • 1 1/2 cups (170 g) shredded low-moisture mozzarella

  • 2 tbsp cream cheese

  • 3/4 cup (75 g) superfine almond flour

  • 1 large egg

  • 1/2 tsp baking powder

  • Pinch salt

Eyes (pick one)

  • Black olive rings

  • Or tiny dots of sour cream + black sesame seeds

Instructions

  1. Prep: Heat oven to 400°F (200°C). For air fryer use 360–375°F (180–190°C). Line a tray with parchment or set a rack over a sheet. Wear gloves.

  2. Halve peppers: Slice jalapeños lengthwise, keep stems on if you can. Scoop out seeds and white ribs. For very mild, rinse and pat dry.

  3. Make filling: In a bowl mix cream cheese, cheddar, mozzarella (55 g), garlic, onion powder, smoked paprika, salt, pepper, and any extras.

  4. Stuff: Fill each jalapeño to the rim, not domed. Set aside.

Method A — Bacon Mummies
5A) Par-cook bacon 6–8 min until floppy, not crisp. Cool, then cut into long thin strips.
6A) Wrap strips around stuffed peppers, leave a small gap for eyes. Secure ends if needed.
7A) Bake 14–18 min (air fryer 10–13 min) until bacon is crisp, cheese bubbly, peppers tender.
8A) Cool 5 min, add eyes, serve warm.

Method B — Fathead Dough Mummies
5B) Melt 1 1/2 cups mozzarella + 2 tbsp cream cheese in a bowl (30 sec, stir, then 20–30 sec more).
6B) Mix in almond flour, baking powder, salt, then the egg. Knead with oiled hands until smooth.
7B) Roll thin between 2 parchments (about 2 mm). Slice into 5–7 mm ribbons.
8B) Wrap ribbons around stuffed peppers, leave an eye gap.
9B) Bake 12–16 min (air fryer 8–11 min) until golden.
10B) Cool 5 min, add eyes, serve warm.

Notes

  • Heat control: Remove all white ribs for mild. For more heat, leave a small strip or add chili flakes.

  • Make ahead: Seed and stuff up to 24 hours early. Wrap just before baking.

  • Freeze: Freeze stuffed (unbaked) halves on a tray, then bag. Bake from frozen; add 2–4 minutes.

  • Best look: Pat olive rings dry; add eyes after baking.

  • Gear tip: A wire rack keeps bottoms from getting soggy.

  • Air fryer: Check early the first time; units run hot.

  • Serving: Plan 3–4 poppers per adult for a snack table.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-mummy-jalapeno-poppers/