Cast Iron Keto is a resource for folks who want to live their best life through low-carb, high-fat recipes that fuel epic adventures. Our recipes are stupidly simple, tasty, and maybe the best part - easy to clean up.  LEARN MORE >

Jalapeño Popper Stuffed Mushrooms with Bacon

Jalapeño Popper Stuffed Mushrooms with Bacon

Keto Jalapeno Popper Mushrooms_-4.jpg

Spicy, Cheesy, Bacon-y, all these words can be used to describe these Jalapeño Popper Stuffed Mushrooms... or these may be the 3 lost and long forgotten members of the Spice Girls.  Can we all just take a moment to recognize how awesome Cheesy Spice and Bacon-y Spice would have been.  Anyway I always loved jalapeno poppers growing up and into my college years, but then I discovered heartburn, or rather it decided to unleash it's wrath on me. 

Through a Paleo-diet then Keto I rarely get heartburn anymore, but good news to those who don't do spicy...These jalapeño poppers are served in mushroom caps with minced jalapeño in the filling allowing you to make them as spicy or as mild as your heart desires.

A few years ago Lauren and I had a garden in our backyard, and we planted a variety of tomatoes, squashes, herbs, and peppers.  I don't know if the Tennessee climate was to blame or perhaps the roots went deep enough to pump lava into our jalapeño's, but they were the spiciest thing I'd ever ate.  We read a trick online to soak the raw pepper in ice water and that was the only thing that made these even remotely bearable, seriously they were probably at least 100k on the scoville scale.

These are perfect as a gameday snack or as an appetizer for an evening of entertaining.  Whether it's just you in the corner huddled over a tray of jalapeño poppers, or if they are enjoyed by all your guests, or somewhere in between these little bites of perfection are sure to please.  If you really have a hankering for some jalapeño poppers pair them with this Jalapeño Popper Chicken.  

Yield: 12

Jalapeño Popper Stuffed Mushrooms

These Jalapeño Popper Stuffed Mushrooms are a fantastic low-carb appetizer!

prep time: 5 minscook time: 15 minstotal time: 20 mins


12 baby bell mushroom caps
1/2 cup cream cheese
1/2 cup shredded cheddar cheese
2 jalapeños, diced
3 tablespoons minced onion
4 slices cooked bacon, crumbled 


1. Preheat oven to 400° F. 

2. In a medium bowl mix all ingredients together except mushroom caps. Divide the mixture between the mushroom caps and place in a cast iron skillet (you can also use a baking sheet).

3.  Transfer the skillet to the oven and bake 10-15 minutes. 


These are DELICIOUS cold, they taste like an awesome pizza. Try it!



fat (grams)


sat. fat (grams)


carbs (grams)


net carbs


protein (grams)


sugar (grams)

Created using The Recipes Generator



Grilled Shrimp Salsa Stuffed Avocados

Grilled Shrimp Salsa Stuffed Avocados

Keto Biryani with Shrimp

Keto Biryani with Shrimp