Here’s a Keto Jalapeño Popper Casserole recipe that’s creamy, cheesy, and low-carb—perfect for anyone following a keto diet.
Keto Jalapeño Popper Casserole
Servings: 4–6
Ingredients:
- 1 lb ground sausage (or ground chicken/turkey for a lighter option)
- 4–5 fresh jalapeños, seeded and chopped (adjust for heat preference)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- Optional: 2–3 slices cooked bacon, crumbled
Instructions:
- Preheat oven: 375°F (190°C).
- Cook sausage:
- In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess fat if necessary.
- Prepare jalapeños:
- Add chopped jalapeños to the skillet with sausage and sauté for 2–3 minutes until slightly softened.
- Make creamy mixture:
- In a mixing bowl, combine cream cheese, cheddar, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.
- Stir in the cooked sausage and jalapeños (and optional bacon). Mix until well combined.
- Assemble casserole:
- Transfer mixture to a greased 8×8-inch baking dish, spreading evenly.
- Sprinkle a little extra cheddar or Parmesan on top for a golden crust.
- Bake: 20–25 minutes until bubbly and slightly golden on top.
- Serve: Let cool 5 minutes, then serve warm. Perfect as a main dish or side.
Pro tips:
- Make it spicier: Leave some seeds in the jalapeños or add a pinch of cayenne.
- Cheese variety: Pepper Jack or Colby cheese can add more flavor.
- Storage: Keeps well in the fridge for 3–4 days and reheats nicely.
If you want, I can also give a one-pan skillet version for even faster prep and cleanup.
Do you want me to do that?
