Alright, Halloween’s creeping up, and you know what that means – time for some seriously spooky, seriously delicious snacks! If you’re like me, you love to bring that festive spirit into the kitchen, especially when you’re keeping it keto. That’s where these Mummy Jalapeño Poppers (2025) come in. They’re my go-to for a reason! I first whipped these up ages ago when I was trying to make my game-day snacks a little more seasonal for my athletes. I took my regular poppers, wrapped ’em in thin strips of keto dough just for kicks, and BAM! When they came out looking like tiny mummies, they were a huge hit. My athletes practically fought over them! Now, they’re a non-negotiable part of my Halloween lineup – spooky, satisfying, and totally keto-friendly, just like you’d expect from The Keto Performance Chef.
Why You’ll Love These Mummy Jalapeño Poppers (2025)
Okay, trust me on this one, these poppers are going to be a HUGE hit at your next party! They’re:
- Super fun and totally scream “Halloween!”
- Completely keto-friendly – guilt-free snacking!
- A killer combo of spicy kick and creamy goodness
- Surprisingly easy to whip up, even for a beginner
- The perfect bite-sized party snack that everyone will gobble up!
Gather Your Spooky Ingredients
Alright, let’s get this Halloween party started! To make these awesome Mummy Jalapeño Poppers (2025), you’ll need to grab a few things. Don’t worry, it’s all super straightforward, and you can probably find most of it in your pantry already. If not, a quick trip to the store should do the trick! For a little extra help stocking up, check out my keto pantry essentials list. Here’s what we’re working with:
For the Jalapeño Poppers themselves:
- 12 medium jalapeños – sliced right down the middle and all the seeds scooped out. Trust me, this is where you control the heat!
- 8 ounces cream cheese – make sure it’s super soft, like, leave-it-out-on-the-counter-for-a-while soft. It makes mixing so much easier.
- 1.5 cups cheddar cheese – I like it finely shredded so it melts in perfectly.
- 1 teaspoon garlic salt – for that savory punch.
- 1/3 to 1/2 teaspoon salt – just to taste, really.
- 1/3 to 1/2 teaspoon pepper – again, your call on how much pepper you want.
And for the Mummy Wrap:
- 1 (8-ounce) package crescent dough sheet – the sheet kind is easiest, but regular rolls work too, you just have to press those seams together.
- 1 large egg – give it a good beat for the egg wash.
- 48 small edible googly eyes – these are essential for making them look like actual mummies!
Don’t forget to have some raspberry jam or your favorite keto-friendly dipping sauce ready to go on the side!
Step-by-Step Guide to Making Mummy Jalapeño Poppers (2025)
Alright, let’s get these spooky little guys assembled! It’s actually pretty simple, and honestly, kind of fun to wrap them up like tiny ghosts. You’ll be amazed at how quickly you can go from raw ingredients to a party-ready appetizer. A little extra help can always be found at beamingbaker.com/jalapeno-popper-mummies/ if you’re feeling adventurous!
Prepare the Jalapeños and Oven
First things first, get that oven fired up to 400°F. While it’s heating, lay out your sliced and deseeded jalapeño halves on a baking sheet lined with parchment paper. This makes cleanup a breeze, and you know we athletes love our efficiency!
Create the Creamy Cheese Filling
Now, let’s whip up that delicious filling. Grab a mixing bowl and toss in your super-soft cream cheese, the shredded cheddar, that garlic salt, and a pinch of regular salt and pepper. Give it a good stir until everything is combined and super creamy. Taste it – seriously, this is your chance to make it perfect for you! If you want more kick, add a tiny bit more salt or pepper. You can also find more cheesy goodness inspiration in my cheesy keto casserole if you’re feeling extra cheesy.
Fill and Wrap Your Mummy Poppers
Time for the mummy magic! Spoon that cheesy mixture right into each jalapeño half. Don’t be shy, fill them up nicely. Now, grab your crescent dough sheet – I like using a pizza cutter to slice it into thin strips, about ¼ to ½ inch wide. You’ll want to wrap these strips around the stuffed jalapeños so they look like little mummies. Make sure to leave a small gap at the top for their spooky eyes! Once they’re wrapped, give them a quick brush with that beaten egg wash. It helps them get that perfect golden-brown color. It’s these little mummy details that make the Mummy Jalapeño Poppers (2025) pop!
Bake and Add the Finishing Touches
Pop those mummy poppers into the hot oven and let them bake for about 14 to 18 minutes. You’re looking for the dough to be beautifully golden brown and slightly crispy. Once they’re out, while they’re still warm, carefully press two of those tiny edible googly eyes into the uncovered space on top of each mummy. It’s a detail that really makes them come alive!
Serve Your Spooky Creation
Let them cool for just a few minutes – they’ll be hot! – and then serve them up. These are best served warm, and don’t forget that dollop of raspberry jam on the side for dipping!
Tips for Perfect Mummy Jalapeño Poppers
Alright, listen up, because I’ve made these a few times, and a couple of little tricks can make all the difference between good and *amazing* Mummy Jalapeño Poppers (2025). First off, for the jalapeños, if you’re sensitive to heat, make sure to scrape out *all* the seeds and membranes. That’s where most of the zing lives! Also, that cream cheese? Make SURE it’s super soft – I mean, almost melty. Cold cream cheese just won’t blend right. When you’re wrapping them, don’t pull the dough strips too tight; they can get tough. Just gently wrap ’em, and don’t fret if they aren’t perfectly even; that’s part of the mummy charm! And for the baking, keep an eye on them; ovens can be tricky, and you want that golden brown, not burnt!
Ingredient Notes and Substitutions
So, you’re ready to roll with these Mummy Jalapeño Poppers (2025), but maybe you’re wondering about a few things. Let’s chat about customization! If jalapeños are a bit too fiery for your taste, don’t sweat it. You can use mini bell peppers for a totally mild version, or if you want a little heat but not a five-alarm fire, be extra thorough in scraping out those seeds and membranes. As for cheese, while cheddar is my jam here, Monterey Jack or a spicy pepper jack would also be fantastic additions for extra flavor.
Make-Ahead and Storage
Hosting a Halloween bash means you’ve got a million things to do, right? So, good news! You can totally prep these Mummy Jalapeño Poppers (2025) ahead of time. Just assemble them completely, cover them tightly with plastic wrap, and pop them in the fridge for up to 24 hours. When party time rolls around, bake them straight from the fridge – they might need a couple of extra minutes. For more make-ahead magic, check out my cozy crockpot keto recipes!
Frequently Asked Questions
Got questions about these spooky little treats? I’ve got you covered! These Mummy Jalapeño Poppers (2025) are such a blast to make.
How spicy are Mummy Jalapeño Poppers (2025)?
The spice level really depends on the jalapeños themselves and how much you clean out the seeds and membranes. For a milder bite, scrape them out really well! If you love the heat, leave a few seeds in.
Can I make the cheese filling ahead of time?
Oh yeah, absolutely! You can totally mix up that creamy cheese filling a day in advance and keep it covered in the fridge. Just give it a quick stir before filling your poppers!
What are good keto-friendly substitutes for crescent dough?
While standard crescent dough is what I usually use for that classic mummy wrap look, if you’re super strict on carbs, you could try making thin strips from some keto fathead dough or even just use strips of prosciutto for a savory, salty wrap. Check out my beginner’s guide to keto recipes for more ideas!
Estimated Nutritional Information
Alright, party people, let’s talk numbers! These Mummy Jalapeño Poppers (2025) are a keto dream, but remember, figures can wiggle a bit depending on your exact ingredients and brands. But generally, you’re looking at roughly:
- Calories: Around 150-180 per popper
- Fat: About 12-15g
- Protein: Around 5-7g
- Net Carbs: Just 2-4g (Score!)
So yeah, pretty darn good for a spooky, cheesy, delicious treat!
Share Your Spooky Creations!
Okay, I absolutely CAN’T WAIT to hear how your Mummy Jalapeño Poppers (2025) turn out! Did you get the mummy wraps just right? Were they spicy enough? Leave me a comment below with your experience, and if you snagged any killer photos, tag me on social media! You can find all my recipes over at ketocomfortkitchen.com/recipes/!
Mummy Jalapeño Poppers (2025)
Ingredients
Equipment
Method
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Place the sliced and deseeded jalapeños onto the baking sheet.
- In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic salt, and salt and pepper. Stir until well mixed. Taste and adjust seasoning if needed.
- Fill each jalapeño half with the cream cheese mixture, smoothing it into an even layer. Set aside.
- Use a pizza cutter to slice the crescent dough sheets into thin strips. If you are using crescent roll sheets, press together the perforated seams. Wrap the dough strips around the filled jalapeños to create a mummy shape, leaving a small uncovered space at the top for the eyes. Brush the egg wash over the dough strips.
- Bake for 14-18 minutes, or until the dough is golden brown. Carefully press the googly eyes into the uncovered space on the poppers.
- Let the poppers cool for about 3 minutes before serving. Serve with raspberry jam and mummy hot dogs.
