Grams change with the number of servings; the carbs in each serving stay the same.

Heat the oven to 475 °F (245 °C) and line a baking sheet with foil. Lay the jalapeño halves on it, cut side up.

Beat the cream cheese, the larger amount of cheddar, the butter and the crumbled bacon together until smooth.

Fill each pepper half (a plastic bag with the corner snipped off makes this quick).

Press the filled side of each pepper into the crushed pork rinds, then sprinkle the rest of the cheddar on top.

Bake on the top shelf for 10 minutes, then broil until the cheese melts and browns. The peppers keep some crunch.