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Coleslaw in a serving bowl with pepper.

Jalapeno Popper Coleslaw

A tangy sugar-free coleslaw packed with bacon, jalapenos, and chunks of cream cheese.
Course Side Dish
Cuisine American
Diet Diabetic
Keyword coleslaw, keto
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 396kcal




  • Pre-heat a skillet over medium heat, then add all of the bacon to the pan. I don't bother with laying it out into strips. Just make sure they're a bit separated and occasionally stir until crisp.
    Bacon cooking in a skillet.
  • Place a few paper towels on top of a plate. Once the bacon is crispy, remove it from the skillet and lay it down on top of the paper towels while it cools.
  • While the bacon is cooking use a small mixing bowl to combine the garlic powder, mayonnaise, apple cider vinegar, salt, and pepper.
    Coleslaw dressing.
  • Shred the cabbage then add it to a large mixing bowl.
    Shredded cabbage.
  • Pour the dressing over the top of the cabbage then mix well.
    Mixing coleslaw.
  • Cut the jalapenos in half, then use a spoon to scrape out the seeds and white membranes. Then finely dice the jalapenos and add to the cabbage. I like to reserve a few tablespoons to add to the top for garnish. Make sure you wear gloves and don't touch your eyes.
    Chopping jalapenos.
  • Cut the cream cheese into smaller chunks then add to the coleslaw. I also like to save a little of the cheese for garnishing the top.
    Cream cheese.
  • The bacon should be cooled on top of the paper towels. Chop it up then add 3/4 of it to the cabbage.
    Toppings on coleslaw.
  • Mix the coleslaw well. Garnish with the remaining jalapenos, cream cheese, and bacon.
    Jalapeno Popper Coleslaw


Serving: 1cup | Calories: 396kcal | Carbohydrates: 2g | Protein: 7g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 498mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg