Bacon Wrapped Jalapeno Poppers Low Carb

Bacon Wrapped Jalapeno Poppers Low Carb

5 Large Fresh Jalapenos
5 Mozarella Cheese Sticks
10 Slices of Bacon (Nitrate Free) Applegate Brand is my usual pick of clean bacon
1 whole egg
3 to 4 Tablespoons of Heavy Cream or Coconut milk
Sea Salt & Pepper about 1/2 teasp of each
1 cup of Organic Virgin Coconut Oil
1 cup of Almond Flour or crushed Pork Rinds

I would wear kitchen gloves to cut and scrap jalapeno seeds out.  Take 5 Jalapenos cut in half, scape out seeds and discard properly.  In a bowl mix egg, cream together set aside. Take your 5 Mozarella cheese sticks and cut in half.  Place 1 half of cheese stick into jalapeno set aside.

Open up bacon pack and place 10 slices of bacon on large skillet and fry on med heat until bacon starts to curl and still bendable not crispy fried hard.  You want to be able to wrap bacon around the jalapeno. Set aside and drain on paper towel.  Now take drained bacon and wrap around jalapeno with cheese in it. Wrap partially cooked bacon around and secure with a toothpick. Dip into egg batter. And in a Medium to large Zip lock bag put your Almond Flour, salt and pepper or finely crushed pork rinds (crush in a food processor) You may want to reduce salt if using pork


rinds since they have some salt on them.  After dipping bacon wrapped jalapeno in milk/egg batter put into zip lock bag and shake around until well coated with Almond Flour.

Now place in hot coconut oil and fry for a couple minutes on all sides until lightly brown and crispy looking take out and place on paper towel to drain.  Let cool for about 5 minutes and serve.  Very good with a meal or as a snack.  If you have any leftover you can freeze and warm up at a later time by thawing them out and placing on baking sheet and place in a 300 degree oven for about 10 to 12 minutes. Enjoy Happy Low Carb eating!