Keto Buffalo Chicken Jalapeno Poppers

July 11, 2020Laura

I love buffalo flavored everything! I have recipes on here for Buffalo Chicken Meatballs, Buffalo Chicken Enchiladas, Shredded Buffalo Chicken and even a Buffalo Chicken Soup. I planned this jalapeno popper recipe during my three month blogging break and couldn’t wait to get around to making them. They turned out so yummy and make the perfect appetizer or snack!

Just in case you missed it on my Instagram page this week, I can now announce why I took a blogging break. I am 21 weeks pregnant with a baby girl! We are so excited and can’t wait to meet her! I was sick basically 24/7 during the entire first trimester, but am feeling so much better now! I was happy when I finally felt more like myself and was able to get back in the kitchen.

For the jalapeno poppers, I used ground chicken, a few seasonings, buffalo wing sauce (Frank’s brand), cream cheese, bacon bits and shredded cheese. I stuffed the prepared mixture into the deseeded jalapenos and let them bake for 25 minutes. We dipped them in ranch dressing and they were perfect! I have a recipe for a homemade ranch dressing here if you’re interested.

When cutting the jalapenos, be sure to wear gloves! I sliced them in half lengthwise and took a small spoon to scoop out the seeds and membrane. If you’re a jalapeno fan like myself, be sure to check out my recipes for Jalapeno Popper Chicken and Jalapeno Popper Dip. Hope you enjoy!

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Print Recipe

Keto Buffalo Chicken Jalapeno Poppers

  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Serves: 10 (Serving Size: 2 pepper halves)
  • Calories 109.2


  • 10 jalapeno peppers
  • 1/2 pound ground chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • Pinch black pepper
  • 1/4 cup buffalo wing sauce
  • 4 oz cream cheese, softened
  • 1/4 cup pre-cooked bacon bits
  • 1/2 cup shredded monterey jack cheese
  • 1/2 Tbsp dried chives
  • 1/4 tsp celery seed, optional


  • 1)

    Preheat oven to 350 degrees F. Slice jalapenos in half lengthwise and scoop out the seeds/membranes. Place halved peppers on a baking sheet and set aside.

  • 2)

    Heat a skillet over medium heat and add ground chicken. Break chicken apart with a spatula and add in the garlic powder, onion powder, salt, paprika and pepper. Continue to saute until completely cooked through.

  • 3)

    Transfer cooked chicken to a large mixing bowl. Add in buffalo wing sauce,  cream cheese, bacon bits, shredded cheese, dried chives and celery seed. Stir until combined.

  • 4)

    Fill each pepper half with chicken mixture. Bake for 25 minutes, or until jalapenos are softened and mixture is heated through. Serve with ranch for dipping.

Nutrition (Per Serving)

Net Carbs1.3g
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