​​​​   ***Makes 6 Servings***
here to download and print this recipe.

Breading: This can be stored in an airtight container for use on pork, chicken or fish 

  • 2 cups — grated parmesan cheese
  • 1 Tbsp — garlic powder
  • 1 Tbsp — Italian seasoning
  • 1 Tbsp — Parsley
  • 1/2 cup — Almond Flour***
  • 1 teaspoon — pink Himalayan salt

***If you are allergic to the almond flour you can opt to use coconut flour or more parmesan cheese. Just remember that the macros are for the almond flour.***


  • Breading (ingredients above)
  • 4 Jalapeños
  • 2 Eggs —for egg bath
  • Coconut / Olive oil for frying


  1. Wash the jalapeños and pat dry.
  2. Cut off both ends of the jalapeños.
  3. Slice the jalapeños and place them in a bowl and set them aside.
  4. Dunk the jalapeños one by one into the egg bath and then into the breading. Place them onto a freezer friendly plate/bowl.
  5. Freeze for 10-15 minutes.
  6. In a pan melt the coconut oil or pour the oil of you choice into the pan.
  7. Heat up oil over medium fire.
  8. Once the oil is hot, place the slices one at a time into the pan.
  9. Fry until lightly browned then flip over.
  10. Once lightly browned remove from oil and set aside to cool.


These are fantastic with bun-less burgers!

***Please note: These Macros are estimates according to the ingredients I used.***