Sugar Free Keto Candied Jalapeños Recipe


Sugar Free Keto Candied Jalapeños

Hi Friends!

Candied Jalapeños are quite possibly one of our favorite guilty pleasures. Only now, we aren’t feeling so guilty about having them! These sugar-free, low carb, keto delectables are perfect in so many ways…and here’s why!

Do you remember that scene from Forest Gump where Bubba lists just about every way you can make shrimp? Of course you do…here are our favorite ways to incorporate these keto jalapeños:
The perfect keto topping for chili. Dice them up and throw them in your egg salad. Dice them up and throw them in your chicken and/or tuna salad. Place them on top of deviled eggs. Use them on a keto friendly sandwich. Jalapeños on your burger. Keto nachos. Baked pimento cheese dip with sweet and spicy Jalapeños. I could keep going, but I won’t.

If you try this recipe, and we hope you do, please let us know how they turn out for you and how you used them! What would be even better is if you would send us a picture so we can feature your picture in one of our videos and give you a shoutout!

We are all about keeping keto sustainable and this is a recipe that helps us to do just that. We love variety in our recipes and that’s what makes keto so different than just a diet for us-it has truly become a lifestyle we love!

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Until next time!
-Kris & Kristen

Makes Four Half Pint Jars
Macros Per 1 Whole Jar:
Calories: 34.5
Fat: .7g
Carbs: 3.6g
Protein: 1.6g

1 lb fresh sliced jalapeños
2/3 c Apple Cider Vinegar
1 C sweetener
1/4 tsp cayenne (optional)
1/4 tsp celery seed
1/4 tsp garlic powder
1/4 tsp turmeric


Sterilize canning jars.

Remove stems from jalapeños and slice into 1/8” rounds. Set aside. In a medium size pot, add Apple cider vinegar, sweetener, cayenne, celery seed, garlic powder and turmeric. Bring to a rolling boil-then reduce heat and simmer for 5 minutes. Add peppers and simmer for 4 minutes, covering with a lid.

Transfer peppers to the sterile jars, packing until about 1/4” from the top. Turn the heat back up and bring to a boil to thicken the syrup-about 5 minutes.

Once the syrup has thickened, pour over the jalapeños with a ladle and a funnel for less mess! Be sure to clean the rim of the jar with a clean, damp towel and tighten the lids to seal.

Place jars in a large pot and cover completely with two inches of water over the top of the jars. Bring water to a boil and cover the pot for ten minutes.

Transfer jars to a cooling rack and let them sit until completely cool. While cooking, the lids should make a popping noise which will let you know they are sealed and ready to store until ready to eat (preferably 2 weeks…if you can hold out)!

**I personally like to throw in a pinch of pink himalayan salt. I also am someone who thinks you can never have too much garlic-so go ahead and add extra if you love it like we do. If you like your jalapeños a little sweeter-don’t be afraid to taste the syrup and add more sweetener to taste!**