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You guys have been loving my Mini Pepperoni Guacamole Cups so much that I thought you might like some more easy savoury low-carb snacks. These keto Jalapeño Popper Chicken & Bacon Bites are the bomb!
So quick and easy to make, and so flavoursome. Perfect for a party or a game night with friends and family. Cheese, bacon, chicken and a some oomph from our favourite jalapeño… simples!
I like to pack these in a Tupperware for a long car journey or they make great picnic and lunchbox food. Less than 1 gram of net carbs per piece!
Note: To calculate the nutrition facts I used crisped up bacon (bacon grease removed) as the bacon grease will be lost during the cooking process.
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Hands-on Overall
Serving size piece
Nutritional values (per serving, piece)
Net carbs0.4 grams
Protein11.9 grams
Fat9.2 grams
Calories132 kcal
Calories from carbs 1%, protein 36%, fat 63%
Total carbs0.5 gramsFiber0.1 gramsSugars0.1 gramsSaturated fat3.8 gramsSodium487 mg(21% RDA)Magnesium9 mg(2% RDA)Potassium98 mg(5% EMR)
Ingredients (makes 15 bacon bites)
- 4 chicken thighs, skinless and boneless, cubed or 2 chicken breasts (600 g/ 1.3 oz)
- 12 slices bacon, divided (360 g/ 12.7 oz)
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 2 jalapeños (28 g/ 1 oz) or 1/4 cup pickled jalapeños for mild heat
- 1/2 cup grated cheddar (57 g/ 2 oz)
- 1 tsp paprika
- 1/2 tsp sea salt
- 1/3 tsp cracked black pepper
Instructions
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).
- Cut the 12 slices of bacon in half to get a total of 24 bacon strips. Place the chicken and 9 strips of bacon in a food processor.
- Blitz until the chicken and bacon are minced. You'll need 15 bacon strips to later wrap around the chicken bites. Option to buy ground/minced chicken and cut the bacon fine if you prefer.
- Place the mixture into a bowl. Add the rest of the ingredients and combine well.
- Roll into balls about 57 g/ 2 oz each.
- Wrap 1 strip around each chicken bite. Thread onto skewers or secure with toothpicks.
- Bake in the oven for 20 minutes. Finish under the broiler for 2 - 3 minutes to make the bacon crispy. Option to fry in a skillet in 1 tbsp butter or oil for about 15 minutes on a medium heat until crispy and cooked through.
- Serve with Low-Carb Ketchup, store-bought or Homemade Mustard, Quick Garlic Mayonnaise or Low-Carb Ranch Dressing. Store in the fridge for up to 3 days or freezer for 2 months.
Ingredient nutritional breakdown (per serving, piece)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken thighs, boneless, skin-on, raw |
| 0 g | 7.1 g | 6.6 g | 88 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Onion powder, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Peppers, Jalapeno, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cheddar cheese |
| 0.1 g | 0.9 g | 1.3 g | 15 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Bacon, crispy (bacon grease removed) |
| 0 g | 3.8 g | 1.3 g | 27 kcal |
| Total per serving, piece |
| 0.4 g | 11.9 g | 9.2 g | 132 kcal |
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