5 wholesome keto recipes you may make in your air fryer

The keto diet isn’t just about low-carb, high-fat cooking, says nutrition expert Aaron Day. It’s also about eating the right types of fat – healthy, high-quality fats like those found in nuts and olive oil.

“The main benefit of an air fryer is that it cooks with less fat. When high quality fat costs so much more, using less is one of the best reasons to use an air fryer instead of deep frying,” Day writes in his new article Collection of Recipes Healthy Keto Air Fryer Cookbook.

“Plus, you can still add the crispy texture to your food that you can miss when removing carbohydrates from your diet.”

Aaron Day’s new book. Photo: Delivered

But you don’t need refined carbohydrates to make your food crispy, says Day. All you need is an air fryer and the right recipes.

Here is a selection of low-carb recipes from golden crumb fish to sunny lemon pound cakes.

Beef skewers

Balsamic vinegar and Worcestershire sauce make for a simple, flavorful keto-friendly marinade that will give you juicy beef bites time and time again.

INGREDIENTS

• 250 g sirloin steak, cut into 2.5 cm cubes
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1 tsp balsamic vinegar
• ½ red onion, chopped

METHOD

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1. In a medium bowl, combine beef, olive oil, Worcestershire sauce, salt, pepper, and balsamic vinegar. Mix well. Cover and refrigerate for 30 minutes.
2. Set the air fryer temperature to 175 ° C.
3. Thread an equal amount of steak and onion alternately on 4 skewers. (Reserve the marinade.)
4. Place the skewers in the frying basket and cook for about 5 minutes until the beef turns brown. Brush both sides of the skewers with the reserved marinade, then flip them over. Cook until completely browned, another 5 minutes.
5. Remove the skewers from the air fryer and serve immediately.

Tips: If you’re using bamboo skewers, soak them in water for 30 minutes while your beef is marinating so they don’t burn. Store cooked skewers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Makes: 4 skewers

Combine this dish with a dry white wine. Photo: Aaron Day

Fried fish

Almond flour and whey protein powder – with a hint of paprika – form a crispy outer coating for fish. Combine this dish with a dry white wine.

INGREDIENTS

• 1 large egg
• ½ cup of almond flour
• 2 tbsp unflavored whey protein powder
• ¼ teaspoon paprika
• ¼ teaspoon dried dill
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 255 g boneless fish fillets (cod, flakes or basa)
• ½ lemon

METHOD

1. Set the temperature of the air fryer to 180 ° C. Spray the frying basket with non-stick cooking spray
2. Whisk the egg in a small bowl. In a medium bowl, combine the almond flour, protein powder, paprika, dill, garlic powder, salt and pepper.
3. Pat the fish dry with paper towels. Dip the fish in the egg and then in the flour mixture. Make sure the fish is well covered.
4. Place half of the fish in batches in the frying basket and cook the outside for about 15 minutes, until lightly golden.
5. Take the fish out of the frying basket and let cool for 2 minutes. Squeeze some lemon juice over the fish before serving.

Tips: Make a quick aioli in a small bowl by combining 3 tablespoons of mayonnaise, 1 teaspoon of chopped garlic, and 1 teaspoon of dijon mustard. Store the cooked fish in an airtight container in the refrigerator for up to 2 days.

Makes: 285 g

Absolute crowd pullers. Photo: Aaron Day

Filled jalapeno poppers

These jalapeno poppers are a fantastic way to get that perfect bite. Heat paired with the creamy cheese filling make this an absolute crowd puller.

INGREDIENTSIf you

• 170 g full-fat cream cheese, room temperature
• ¼ cup of grated parmesan cheese
• 1 tbsp dried onion flakes
• ½ teaspoon paprika
• ¼ teaspoon sea salt
• ½ teaspoon ground black pepper
• 10 fresh jalapenos (or mini peppers), seeds removed, halved
• 1 tbsp grated mozzarella

METHOD

1. Set the temperature of the air fryer to 180 ° C. Spray the frying basket with non-stick cooking spray.
2. In a medium bowl, combine the cream cheese, parmesan, onion flakes, paprika, salt and pepper. Mix well. Pour the mixture into the jalapenos and cover each half with the same amount of mozzarella.
3. Place 10 jalapenos in batches in the frying basket and cook until the cheese is golden on top and the jalapenos are slightly softened (about 5 minutes).
4. Remove the poppers from the frying basket and serve immediately.

Tips: If you love the taste and heat of a chili pepper, I recommend adding half the seeds of the jalapenos to the cheese mixture. This gives the recipe a real kick. Store the cooked poppers in an airtight container in the refrigerator for up to 4 days, although they are best eaten fresh.

Makes: 20 poppers

Buttery texture with no sugar or extra carbohydrates. Photo: Aaron Day

Lemon cup cake

“Pound” cake is made from using one pound at a time of four ingredients, but I’ll show you how to get the same buttery texture with no sugar or extra carbohydrates.

INGREDIENTS

• ½ cup of salted butter, melted
• ½ cup of erythriotol sweetener (120 g)
• 3 large eggs
• 1½ cups of almond flour
• 1 lemon peel
• Juice of 1 lemon
• 2 teaspoons of baking soda
• 1 tbsp gelatin powder

For the icing on the cake

• ½ cup of powdered erythritol sweetener
• 1 tbsp freshly squeezed lime juice
• ½ teaspoon lemon peel

METHOD

1. Set the air fryer to the baking setting and to 155 ° C. Line a 20 cm springform pan with parchment paper.
2. In a medium bowl, use a hand mixer to make the butter and erythritol slightly frothy. Add the eggs and keep beating until everything is well mixed.
3. Add the almond flour, lemon zest and juice, baking powder and gelatin powder. Mix well. Pour the mixture into the pan.
4. Place the pan in the frying basket and bake for 30 minutes. Check the doneness by inserting a toothpick in the center. If the toothpick comes out clean, the cake is ready.
5. In a small bowl, make the icing on the cake by combining the powdered erythritol and lime juice. Mix until it resembles the frosting. Add more lime juice if the erythritol is too dry.
6. Take the pan out of the frying basket and let the cake cool completely. Top with the frosting and sprinkle the lemon zest over it. Cut into 8 slices before serving.

Tips: Serve this with a scoop of keto-friendly ice cream or a pinch of whipped cream. Store the baked cake in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 2 months.

Makes: 8 slices

Deliciously paired with fresh fruit and sugar-free syrup. Photo: Aaron Day

Raspberry Vanilla Pancakes

These are super easy to make, but they take time. Be patient because these pancakes are delicious paired with fresh fruit and a little sugar-free syrup and butter.

INGREDIENTS

• 255 g cream cheese
• ½ cup coconut flour
• ¼ teaspoon liquid stevia
• 1 tbsp baking powder
• 1 teaspoon of pure vanilla extract
• 4 large eggs
• 1 teaspoon olive oil
• 120 g fresh raspberries
• 2 tablespoons of salted butter
• ¼ cup sugar-free maple syrup (optional)

METHOD

1. Set the air fryer temperature to 175 ° C.
2. Combine cream cheese, coconut flour, liquid stevia, baking powder, vanilla extract and eggs in a blender. Blend until everything is smooth. Let rest for 5 minutes so that the flour can absorb the liquid.
3. Brush a 22 cm round pan with olive oil and add about ¼ cup of batter to the pan to make 2 pancakes.
4. Place the pan in the fry basket and cook until bubbles appear and the sides can be lifted slightly with a spatula (about 5 minutes). Turn it over, then cook until cooked through, another 2 minutes. Repeat this step for the rest of the batter to make a total of 8 pancakes
5. Place 2 pancakes on 4 plates each. Serve each plate with 30 grams of raspberries and half a tablespoon of butter. Drizzle some maple syrup over it (if used).

Tips: Don’t worry if your pancake looks weird when you turn it over, as these pancakes will puff up more than a regular fried pancake. Store the cooked pancakes in an airtight container in the refrigerator for up to 7 days.

Makes: 8 pancakes

This is an edited excerpt from the Healthy Keto Air Fryer Cookbook by Aaron Day, reprinted with permission from Alpha Books, a division of Penguin Random House LLC. Buy now