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Keto Bacon Jalapeño Cream Cheese Stuffed Mushrooms

All the flavors of a jalapeño popper with zero bread and no guilt. These are fully keto-friendly and so satisfying you won't miss the carbs for a second. They're spicy, cheesy, and salty — basically everything you want from a party snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 6 strips bacon cooked and crumbled
  • 3 jalapeños seeded and finely diced
  • 2 cloves garlic minced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste

Method
 

  1. Preheat oven to 375°F and line a baking sheet with foil.
  2. Mix cream cheese until smooth, then fold in cheddar, bacon, jalapeños, garlic, paprika, and onion powder.
  3. Season with salt and pepper to taste.
  4. Fill each mushroom cap generously with the jalapeño cream cheese mixture.
  5. Bake for 20-22 minutes until mushrooms are tender and filling is bubbly. Cool slightly before serving.