Keto recipes made easy with air fryers | The Canberra Times


keto recipes, air fryer recipes, can i cook keto in the air fryer, Healthy Keto Air Fryer Cookbook, by Aaron Day

You’ve decided to go keto – but that doesn’t mean you have to get rid of your air fryer. Your handy kitchen appliance can make low-carb meals while also helping you shed some kilograms on the high-fat keto diet. Boosting your metabolism is the core component of the keto diet that helps you lose weight. You probably already know that an air fryer can cook meals quickly without needing to drown your food in cooking oil. This means you can make all your air fryer favourites and still adhere to the keto diet – from chicken wings to any kind of fish to roasted vegetables. And don’t forget dessert, especially pie, cookies, and, yes, cake. If you want to keep those kilograms off for good, let Healthy Keto Air Fryer Cookbook be your guide. “Pound” cake comes from using a pound each of four ingredients, but I’ll show you how to get the same buttery-rich texture without the sugar and extra carbs. Ingredients 1/2 cup salted butter, melted 1/2 cup erythriotol sweetener 3 large eggs 1 1/2 cups almond flour zest of 1 lemon juice of 1 lemon 2 tsp baking powder 1 tbsp gelatin powder For the icing: 1/2 cup powdered erythritol sweetener 1 tbsp freshly squeezed lime juice 1/2 tsp lemon zest Method 1. Set the air fryer on the bake setting and at 155C. Line a 20cm springform pan with parchment paper. 2. In a medium bowl, use a hand mixer to combine the butter and erythritol until lightly fluffy. Add the eggs and continue to beat until well combined. 3. Add the almond flour, lemon zest and juice, baking powder, and gelatin powder. Mix well. Place the mixture in the pan. 4. Place the pan in the fryer basket and bake for 30 minutes. Check for doneness by inserting a toothpick in the middle. If the toothpick comes out clean, the cake is done. 5. In a small bowl, make the icing by combining the powdered erythritol and lime juice. Mix until it resembles icing. Add more lime juice if the erythritol is too dry. 6. Remove the pan from the fryer basket and allow the cake to cool completely. Top with the icing and sprinkle the lemon zest over the top. Slice into eight slices before serving. Tips: Serve this with a scoop of keto-friendly ice-cream or a dollop of whipping cream. Store the baked cake in an airtight container in the fridge for up to seven days or in the freezer for up to two months. Serves 8. Balsamic vinegar and Worcestershire sauce make a simple, tangy keto-friendly marinade that will give you succulent beef bites time and time again. Ingredients 285g sirloin steak, cut into 2.5cm cubes 2 tbsp olive oil 1 tbsp Worcestershire sauce 1/4 tsp sea salt 1/4 tsp ground black pepper 1 tsp balsamic vinegar 1/2 red onion, chopped Method 1. In a medium bowl, combine the beef, olive oil, Worcestershire sauce, salt, pepper, and balsamic vinegar. Mix well. Cover and refrigerate for 30 minutes. 2. Set the air fryer temp to 175C. 3. Alternate threading an equal amount of steak and onion on four skewers. (Reserve the marinade.) 4. Place the skewers in the fryer basket and cook until the beef starts to brown, about five minutes. Brush both sides of the skewers with the reserved marinade and then flip. Cook until completely browned, about five minutes more. 5. Transfer 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 the cooked skewers in an airtight container in the fridge for up to four days or in the freezer for up to one month. Serves 2. These are super easy to make but do take time. Have patience because these pancakes are delicious paired with fresh fruit and some sugar-free syrup and butter. Ingredients 225g cream cheese 1/2 cup coconut flour 1/4 tsp liquid stevia 1 tbsp baking powder 1 tsp pure vanilla extract 4 large eggs 1 tsp olive oil 120g fresh raspberries 2 tbsp salted butter 1/4 cup sugar-free maple syrup (optional) Method 1. Set the air fryer temp to 175C. 2. In a blender, combine the cream cheese, coconut flour, liquid stevia, baking powder, vanilla extract, and eggs. Blend until smooth. Set aside for five minutes to allow the flour to absorb the liquid. 3. Coat a sided 22cm round pan with the olive oil and place about 1/4 cup of the batter in the pan to make two pancakes. 4. Place the pan in the fryer basket and cook until bubbles appear and the sides are easy to lift with a spatula, about five minutes. Flip, then cook until cooked all the way through, about two minutes more. Repeat this step for the remaining batter to make eight total pancakes 5. Transfer two pancakes to each of four plates. Serve each plate with 30g of raspberries and 1/2 tablespoon of butter. Drizzle a little maple syrup over the top (if using). Tips: Don’t worry if your pancake looks strange as you flip it because these pancakes will puff up more than a normal pan-fried pancake will. Store the cooked pancakes in an airtight container in the fridge for up to seven days. Serves 4.



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