Cheese-Stuffed Jalapeños with Berry Glaze
High-Protein Cheese-Stuffed Jalapeños
Baked jalapeño poppers with a sugar-free berry glaze — keto-friendly and low carb
These high-protein cheese-stuffed jalapeños bake until the filling is golden, then get a dark berry glaze and green onion on top. Cream cheese, shredded cheese, and a little extra protein make two poppers a 14 g protein snack with 5 g net carbs.
Keto-friendly, low carb, and ready as an appetizer or side.
Why you’ll love these poppers
- 14g protein per 2 poppers
- Only 5g net carbs
- Baked, not deep-fried
- Sweet-heat berry glaze
- Keto-friendly snack
- Looks like a restaurant plate
Health notes
- High protein: Cream cheese plus extra shredded cheese and optional cottage cheese.
- Low carb: A small sugar-free berry glaze keeps net carbs around 5g.
- Keto-friendly: No breading and no sugary jam.
- Heat control: Scrape the seeds if you want milder poppers.
Key element — glaze after baking
Spoon the berry glaze on after the cheese is golden. If it goes on too early, it burns and slides off the filling.
Ingredients
Poppers (12 halves / 6 servings)
- 6 large jalapeños, halved and seeded
- 8 oz (226g) cream cheese, softened
- ½ cup cottage cheese or extra cream cheese
- 1 cup shredded mozzarella or cheddar
- ¼ cup grated Parmesan
- 1 garlic clove, minced
- ¼ tsp salt
- 2 green onions, sliced, plus more for garnish
Berry glaze
- ½ cup raspberries or mixed berries
- 1 Tbsp powdered sugar-free sweetener
- 1 tsp lemon juice
- 1–2 Tbsp water
Swaps
- Higher protein: Keep the cottage cheese and add extra mozzarella.
- Bacon: Mix 3 slices cooked chopped bacon into the filling.
- Milder: Use mini sweet peppers instead of jalapeños.
- Shortcut glaze: Warm 3 Tbsp sugar-free berry jam with a splash of water.
Instructions
| 1 | Prep the peppers. Heat the oven to 400°F (200°C). Halve the jalapeños, scrape out seeds and membranes, and line a baking sheet with parchment. |
| 2 | Make the filling. Beat cream cheese, cottage cheese, shredded cheese, Parmesan, garlic, salt, and most of the green onion until thick and spreadable. |
| 3 | Bake. Mound filling into each half. Bake 12–16 minutes until the tops are golden and the peppers are tender. |
| 4 | Glaze. Simmer berries, sweetener, lemon, and water 3–4 minutes until jammy. Spoon over the hot poppers and finish with green onion. |
Pro tips
- Wear gloves when seeding jalapeños.
- Don’t overfill or the cheese floods the pan.
- Broil 1 minute at the end if you want deeper color on top.
- A thicker glaze clings better than a watery sauce.
- Serve warm so the cheese stays stretchy under the berries.
Nutrition
| Nutrient | Per 2 poppers |
|---|---|
| Calories | 220 |
| Protein | 14g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 310mg |
Estimates based on cream cheese, cottage cheese, shredded cheese, jalapeños, and a small sugar-free berry glaze, divided into 6 servings of 2 poppers. Exact numbers vary with pepper size.
Variations
Bacon poppers
Wrap each half with a half-slice of bacon before baking.
Blueberry glaze
Use blueberries instead of raspberries.
Ranch filling
Add ½ tsp ranch seasoning to the cheese mix.
Air fryer
Cook at 375°F for 8–10 minutes, then glaze.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Reheat, then add glaze |
| Freezer | Up to 1 month | Freeze unbaked and unglazed |
| Reheat | Oven or air fryer | Microwave makes them soggy |
FAQ
Test your knowledge
5 quick questions about these stuffed jalapeños
1. Protein per 2 poppers?
2. Net carbs per 2 poppers?
3. When should you add the berry glaze?
4. How do you keep them milder?
5. Best way to store leftovers?
