If you love jalapeño poppers, this keto jalapeño popper casserole will become your new favorite dinner. I’ve taken all those classic popper flavors and transformed them into a hearty, satisfying casserole.
This recipe combines tender chicken with creamy cheese, spicy jalapeños, and crispy bacon. It’s a complete meal that delivers on flavor without the carbs.
I’ve been making this casserole for years now. It’s become one of those recipes I turn to when I need something quick and delicious.
The beauty of this dish is how simple it is. You can have everything prepped and in the oven in about 15 minutes. Then you just wait for the magic to happen.
Why This Recipe Works
This casserole brings together proteins and healthy fats in one dish. The chicken provides lean protein while the cream cheese and cheddar add richness.
The jalapeños give it that signature kick. I seed mine to control the heat level, making it enjoyable for everyone at the table.
Bacon on top adds that final touch of indulgence. It creates a crispy contrast to the creamy interior.
What Makes It Keto-Friendly
This recipe fits perfectly into a ketogenic lifestyle. With only about 3-4 net carbs per serving, it won’t kick you out of ketosis.
The high fat content from cream cheese and cheddar keeps you satisfied. Heavy cream adds extra richness without adding carbs.
Chicken provides the protein your body needs. Together, these ingredients create the ideal macro balance for keto.
Perfect for Meal Prep
I often make this casserole on Sunday for the week ahead. It reheats beautifully and tastes just as good on day three.
You can portion it out into containers right after cooking. Each serving stays fresh in the fridge for up to five days.
The flavors actually develop more as it sits. The cheese sauce seeps into the chicken, making it even more delicious.
Recipe Timing and Details
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Servings: 6 | Difficulty: Easy
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
| Boneless, skinless chicken breasts | 3-4, cubed | About 1.5 lbs total |
| Garlic powder | ½ tbsp | For seasoning |
| Cream cheese | 8 oz package | Must be softened |
| Heavy cream | ½ cup | Full-fat only |
| Jalapeño peppers | 5-6, diced | Seeded for less heat |
| Sharp cheddar cheese | 2 cups | Freshly shredded |
| Bacon | 6 slices | Cooked and chopped |
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 375 degrees Fahrenheit. Grab a 9×13 inch casserole dish and spray it with nonstick cooking spray.
Make sure you coat the bottom and sides well. This prevents sticking and makes cleanup much easier later.
Step 2: Layer the Chicken
Place your cubed chicken in the bottom of the dish. Spread the pieces out in a single layer.
Leave a little space between the cubes. This allows the sauce to coat each piece evenly.
Step 3: Make the Cream Sauce
In a medium bowl, blend the softened cream cheese, heavy cream, and garlic powder. Mix until completely smooth.
The cream cheese needs to be at room temperature. Cold cream cheese won’t blend properly and will leave lumps.
I use a hand mixer for this step. It takes about two minutes to get it perfectly smooth.
Step 4: Add the Layers
Pour the cream cheese mixture over the chicken. Use a spatula to spread it evenly across all the pieces.
Sprinkle the diced jalapeños over the cream sauce. Distribute them evenly so every bite gets some heat.
Top everything with the shredded cheddar cheese. Make sure to cover the entire surface.
Step 5: Bake Until Golden
Place the casserole in your preheated oven. Bake for 40 to 45 minutes.
You’ll know it’s done when the chicken is cooked through. The cheese should be melted and bubbly.
I check the internal temperature with a meat thermometer. It should read 165 degrees Fahrenheit.
Step 6: Add the Bacon
Remove the casserole from the oven. Sprinkle the cooked bacon crumbles over the top.
The residual heat will warm the bacon. Let the casserole rest for five minutes before serving.
Pro Tips for Success
Always soften your cream cheese first. I leave mine on the counter for about an hour before cooking.
Cook your bacon until it’s extra crispy. It will hold up better as a topping.
Don’t skip the resting time. Those five minutes help the sauce thicken up perfectly.
Serving Suggestions
This casserole is filling enough to stand on its own. But I love pairing it with some simple sides.
A crisp garden salad with ranch dressing works perfectly. The fresh vegetables balance out the richness.
Roasted cauliflower makes another excellent choice. Toss florets with olive oil and roast until golden.
Keto garlic bread also pairs wonderfully. Use almond flour for a low-carb version.
Recipe Variations
You can easily customize this recipe to suit your preferences. Here are some ideas I’ve tried successfully.
Spicier Version:
Leave some seeds in the jalapeños for extra heat. You can also add a dash of cayenne pepper to the cream sauce.
Milder Option:
Substitute half the jalapeños with green bell peppers. This gives you the flavor without as much spice.
Different Cheese:
Try using pepper jack instead of cheddar. Monterey Jack also works well for a creamier texture.
Add Vegetables:
Mix in some diced bell peppers or mushrooms. They add nutrition without many carbs.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to five days.
To reheat, place a portion in the microwave for two to three minutes. Cover it with a damp paper towel to prevent drying.
You can also reheat in the oven at 350 degrees. Cover with foil and bake for 15 minutes.
This casserole freezes beautifully too. Cut it into portions and wrap each piece tightly in plastic wrap and foil.
Frozen portions will keep for up to three months. Thaw overnight in the fridge before reheating.
Nutritional Information
Each serving contains approximately 450 calories. The macros break down to about 35g protein, 32g fat, and 4g net carbs.
This makes it perfect for keto meal planning. The high fat and protein content keeps you satisfied for hours.
The low carb count means it fits easily into your daily macros. You can enjoy a generous portion without worry.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe. They’re actually more forgiving because they stay moist during baking. Just make sure to cut them into similar-sized cubes. The cooking time remains the same.
How can I make this ahead of time?
You can assemble the entire casserole up to 24 hours in advance. Just cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes. Then bake as directed, adding an extra five minutes to the cooking time.
What if I don’t have fresh jalapeños?
Pickled jalapeños from a jar work in a pinch. Drain them well before adding to the casserole. They’ll be a bit tangier than fresh ones. You could also use canned diced green chiles for a milder option.
Can I double this recipe?
Yes, you can easily double all the ingredients. You’ll need two 9×13 inch dishes or one large roasting pan. Keep in mind that a larger, deeper pan may require additional baking time. Check the chicken temperature to ensure it reaches 165 degrees.
Is there a dairy-free version?
While dairy is central to this recipe, you could try dairy-free alternatives. Use coconut cream instead of heavy cream and dairy-free cream cheese. Nutritional yeast can replace some of the cheddar for a cheesy flavor. The texture won’t be exactly the same, but it’s a workable substitute.
Final Thoughts
This keto jalapeño popper casserole has earned its place in my regular dinner rotation. It’s quick, satisfying, and packed with flavor.
The combination of creamy cheese and spicy jalapeños never gets old. Every bite delivers that classic popper taste.
Whether you’re cooking for a family dinner or meal prepping for the week, this recipe delivers. It’s proof that keto eating doesn’t mean sacrificing flavor.
Give it a try and see why this casserole has become a favorite. I think you’ll be making it again and again.
Keto Jalapeño Popper Casserole
Ingredients
- 3-4 Boneless skinless chicken breasts (cubed, about 1.5 lbs total)
- ½ tbsp Garlic powder
- 8 oz Cream cheese softened
- ½ cup Heavy cream full-fat
- 5-6 Jalapeño peppers diced and seeded
- 2 cups Sharp cheddar cheese freshly shredded
- 6 slices Bacon cooked and chopped
- Nonstick cooking spray
Instructions
- Prepare Your Baking Dish: Preheat oven to 375°F. Spray a 9×13 inch casserole dish with nonstick cooking spray, coating the bottom and sides well.
- Layer the Chicken: Place cubed chicken in the bottom of the dish in a single layer, leaving a little space between pieces.
- Make the Cream Sauce: In a medium bowl, blend the softened cream cheese, heavy cream, and garlic powder using a hand mixer until completely smooth (about 2 minutes).
- Add the Layers: Pour cream cheese mixture over chicken and spread evenly. Sprinkle diced jalapeños over the cream sauce. Top with shredded cheddar cheese, covering the entire surface.
- Bake Until Golden: Place casserole in preheated oven and bake for 40-45 minutes, until chicken reaches 165°F internal temperature and cheese is melted and bubbly.
- Add the Bacon: Remove from oven and sprinkle cooked bacon crumbles over the top. Let rest for 5 minutes before serving.
Notes
Cook bacon until extra crispy so it holds up better as a topping.
Don’t skip the 5-minute resting time – it helps the sauce thicken perfectly. Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in microwave for 2-3 minutes or in oven at 350°F covered with foil for 15 minutes.
Freezing: Wrap individual portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in refrigerator before reheating.
Variations: For spicier version: Leave some seeds in jalapeños or add cayenne pepper to cream sauce.
For milder option: Substitute half the jalapeños with green bell peppers.
Try pepper jack or Monterey Jack cheese instead of cheddar.
Use chicken thighs instead of breasts for more moisture.
