Air Fryer For Keto: A Detailed Guide for Beginners

20 mins read
Keto Recipes For Beginners

If you’re trying to eat healthier, then the Air Fryer is an essential appliance. It gets your food nice and crispy while preserving the nutrients, rather than cooking it in heated oil or butter. These are not just any old French fries! They’re low carb, Keto friendly and good for you into the bargain! We’ve put together a list of our favourite Air Fryer recipes for when we get itchy feet in search of something other than deep fried food.

Why Air Fryer For Keto?

Air fryer is a great invention to make sure that you have healthy and tasty food on your keto diet. Just like the name suggests, it is basically an air fryer that is used to make whatever you want with crispiness.

Air Fryer For Keto
Small white air fryer kitchen gadget

Air fryer is a perfect choice for everyone who wants to start their keto diet. It’s just perfect. Its small size and shape makes it easy to store in any kitchen. It has all the necessary cooking functions you can use at home. But the best thing about this is that it works on high heat and cooks evenly, so you don’t have to worry about food while cooking or while serving them. So you can take this opportunity to start your keto diet and enjoy the benefits with less effort and without any complication.

This will be your favorite way to cook French fries, steak or chicken wings for your keto diet. You can also prepare breaded fruit or chicken fingers for your kids’ lunch box. It will be great because it will be healthier than the normal one and much less calories as well.

With it, you can cook anything that you want and have crispy deserts. In other words, it will be your best friend when you are on a keto diet. You can prepare different things in it and make sure that your body gets the proper nutrition from all the food you are eating.

This is a great way to start healthy and fit. You shouldn’t miss it!

Finally, Air fryer is not just used for your keto diet. It provides you with healthy food and helps you prepare delicious food that is perfect for all occasions.

Air Fryer Cooking Tips

There are many different types of air fryers available in the market that promises to give your food a crispiness. But not all of them can do what they claim, so it’s important to pick the best air fryer for you.

The main reason for this is that there are more than 400 brands of air fryers, and most of them don’t live up to their promises. So making sure that you have picked the best one can be quite a challenge.

Here are some tips that can help you with this.

First of all, you should always go for a more expensive option so that you get value for your money. Choosing a lesser quality air fryer can be costly in the long run, so it’s better to go for the one that is of better quality. This will make sure that your food is cooked properly and also won’t be too crispy.

Secondly, there are brands that claim to give you better results than others in cooking different foods. But generally, all the best brands give you similar results.

Finally, you should always go for the one that will be easy to use and clean. This is why you should always check out the features of the air fryer before buying it. It should be easy to use and shouldn’t have many complicated features to confuse you.

Air fryer can make sure that your body gets the right kind of nutrition from the food that you consume. It’s a great way to start a healthy lifestyle.

Read more: The Ketogenic Diet: A Detailed Guide for Beginners

Keto Recipes For Beginners

Spring menu healthy spinach soup with cream on a dark stone countertop
Spring menu healthy spinach soup with cream on a dark stone countertop.

There are many recipes that are designed especially for beginners. Keto diet is one of the low calorie diets that are very popular in my mind, which is suitable for everyone who wants to lose weight. So if you want to lose weight and improve your health, then Keto diet is the best option for you. Here are 30 of the best keto recipes for beginners.

Breakfast Recipes

01. Avocado Boats

Ingredients:

  • 1 avocado, pitted, peeled and sliced
  • 2 tablespoon butter, melted
  • 1 teaspoon lemon zest
  • sea salt and black pepper to taste
  • 3-4 tablespoons chopped fresh chives or snipped fresh parsley (optional)

Directions:

  • Combine butter and lemon zest in a small bowl; mix well.
  • Brush the cut side of avocado slices with butter mixture and sprinkle with salt, pepper and herbs.
  • Serve immediately.

Per Serving: Calories: 134, Fat: 12g, Carbohydrates: 6g, Fiber: 2g, Protein: 3g, Sodium: 166mg

02. Easy Frittata

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 6 eggs, lightly beaten with a fork
  • 1/2 teaspoon sea salt
  • pepper to taste (I just sprinkle it on)

Directions:

  • Heat the olive oil in a frying pan on medium heat. Add the onion and cook for about 2 minutes, until softened. Then add the garlic and cook for about a minute or two.
  • Whisk the eggs with a fork in a bowl, season with salt and pepper and pour the mixture into the pan. Cover the pan and allow to cook until the egg has set around the sides but is still runny in the middle, stirring occasionally (about 7 min).
  • Remove from heat, place a plate over it and turn upside-down so that the frittata falls out of the pan onto your plate.
  • Serve immediately or cover and chill, then reheat before serving.

Per Serving: Calories: 217, Fat: 24g, Carbohydrates: 2g, Protein: 14g, Sodium: 324mg

03. Egg Soufflé

Ingredients:

  • 6 eggs
  • 1 cup milk
  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 pinch salt

 Directions:

  • Start by preheating the oven to 350 degrees and grease a 9×9 pan.
  • Combine all ingredients in one bowl with electric mixer and mix until all ingredients are combined.
  • Put into greased pan and bake for 25 minutes.
  • Serve warm or cold with syrup or jam!
  • The eggs will “puff up” while cooking! (Yum!)
  • Nutrition: (Calories) 80, Carbohydrates 6g, Fat 3g, Protein 4g.

Per Serving: Calories: 179, Carbohydrates: 6g, Saturated Fat: 6g, Sodium: 154mg

04. Coconut Porridge

Ingredients:

  • 2 cups coconut milk
  • 1 tablespoon ghee (clarified butter)
  • 1 cup rolled oats
  • Kosher salt, to taste

Directions:

  • Heat the mixture in a medium saucepan over medium heat until it is just a bit warmer than body temperature.
  • Taste and add more salt if needed.
  • Add the oats and stir with a wooden spoon over medium low heat until they are toasted and creamy—about 7 minutes.
  • Stir in the coconut milk, raise heat to high and bring the porridge to a boil, stirring constantly.
  • Reduce the heat back down to medium low so that it is simmering gently—just below boiling point—and cook for 20 minutes or so, until all the liquid is absorbed.
  • Top with coconut flakes and fresh berries to serve.
  • Per Serving: 222 calories, 14 g fat (4.5 g saturated), 35 g carbs, 2 g fiber, 4 g sugar.

05. Spinach Quiche

Ingredients:

  • 2 cups of fresh spinach
  • 1 tablespoon of olive oil
  • 1/4 cup of onion, chopped
  • 3 eggs, lightly beaten with a fork or whisker
  • 3 ounces of cream cheese (1/2 package)
  • 1 teaspoon salt (or to taste)

Directions:

  • Heat the mixture in a medium saucepan over medium heat until it is just a bit warmer than body temperature.
  • Taste and add more salt if needed.
  • Add the oats and stir with a wooden spoon over medium low heat until they are toasted and creamy—about 7 minutes.
  • Stir in the coconut milk, raise heat to high and bring the porridge to a boil, stirring constantly.
  • Reduce the heat back down to medium low so that it is simmering gently—just below boiling point—and cook for 20 minutes or so, until all the liquid is absorbed.
  • Top with coconut flakes and fresh berries to serve.

Per Serving: Calories: 154, Carbohydrates: 2g, Protein: 6g, Fat: 14g.

06. Eggs in Purgatory

Ingredients:

  • 3 egg whites (30 grams)
  • 2 egg yolks (30 grams)
  • 1/4 cup of heavy cream (30 ml)
  • 1/4 cup of chicken stock or water
  • 3 green onions, chopped (fresh or dried, about 3 – 5 greens)
  • A pinch of salt and pepper to taste. (about 2 grams)

Directions:

  • Separate egg whites and yolks (allow whites to sit at room temperature).
  • Mix egg yolks with cream and heavy cream in a bowl, then add the chicken stock or water. Heat in a saucepan on medium heat until it is warm.
  • Pour mixture into a blender or food processor and mix until you have a smooth texture. If you don’t have enough liquid, add more heavy cream as needed.
  • Add salt and pepper to taste.
  • Beat egg whites with a wire whip until stiff, then add to yolk mixture and mix well.
  • Pour mixture into a saucepan, add chopped green onions.
  • Heat again on low heat until it is warm. Serve warm or cold.

Per Serving: Calories: 37, Carbohydrates: 1g, Fat: 2.5g, Protein: 3.5g, Cholesterol: 44mg, Sodium: 64mg

07. Gold Muffin

Ingredients:

  • 2 Tbsp butter
  • 1 egg
  • Pinch of salt
  • 3/4 cup flour (approximately)

Directions:

  • Melt butter in a frying pan and only heat until it stops foaming. Add the egg and stir well until it is warm. About 30 seconds.
  • Add a pinch of salt and the flour, whisk continually for about 10 seconds, then scoop the mixture into a muffin tin to make the muffins.
  • Bake at 350 for about 15 minutes, but check them before you think they are cooked because this is how the muffins are supposed to be.
  • Remove from the oven and let them sit for about 10 minutes.

Per Serving: Calories: 55. Carbohydrates: 2g. Fat: 1.3g. Protein: 2g, Cholesterol 25mg, Sodium 35mg, Fiber 0g.

08. Egg Breakfast Ramekin

Ingredients:

  • 2 eggs
  • 1 tablespoon butter
  • salt and pepper to taste
  • low fat grated cheese (optional)

Directions:

  • Heat the butter in a small frying pan over medium heat.
  • Add the eggs and scramble them with a fork until they are cooked evenly through- out.
  • Add salt, pepper and cheese (if desired) to taste.
  • Place the omelet on a plate and pour the rest of the melted butter over it.
  • Serve with your choice of accompaniments.

Per Serving: Calories: 210, Protein: 6 g , Carbohydrates: 19 g, Fat : 10 g, Fiber: 5 g, Saturated Fat: 5 g, Cholesterol : 185 mg.

09. Pepperoni Egg

Ingredients:

  • 1 egg
  • 1 slice of pepperoni or 2 pieces of bacon, cut into small pieces
  • salt and pepper to taste. (optional)

Directions:

  • In a bowl, beat the egg with a fork and add salt and pepper to taste. (The pepperoni should be enough)
  • In a small frying pan, fry the pepperoni until it is cooked all the way through.
  • Pour beaten eggs in the pan, cover with a lid and let it sit on medium heat for about 5 minutes or until egg is set.
  • Cut the pepperoni or bacon into small pieces, serve with eggs and enjoy!

Per Serving: Calories: 207, Protein: 13 g, Carbohydrates: 7 g, Fat : 13 g, Fiber 5 g, Saturated Fat : 7 g.

10. Sausage and eggs

Ingredients:

  • 1/2 cup of frozen hash browns
  • 3 eggs
  • 1/4 pound of sausage or chicken cut into bite size pieces. (I used turkey sausage because I am dieting.)
  • Directions:
  • Cook the sausage on medium heat for about 5 minutes or until it is cooked all the way through.
  • While the sausage is cooking, cook hash browns in a large frying pan on medium heat for about 5 – 7 minutes until they are crisp and browned.
  • In a small bowl, beat the eggs with a fork and season with salt and pepper to taste. (The hash browns should be enough as well as seasoning.)
  • Pour beaten eggs in frying pan, add hash browns and cover with a lid. Let it sit for about 7 minutes or until the eggs are cooked through.
  • Serve with your choice of accompaniments (I used cheddar cheese).

Per Serving: Calories: 410 , Protein: 16 g, Carbohydrates: 49 g, Fat : 17 g, Fiber: 6 g, Saturated Fat : 7 g.

11. Three Cheese Breakfast Casserole

Ingredients:

  • 1/2 cup of grated Cheddar cheese, plus more for serving.
  • 1/2 cup of grated Mozzarella cheese
  • 2 tablespoons of chopped or whole button mushrooms, optional.
  • 3 eggs

Directions:

  • Mix all the ingredients in a large bowl and mix well with a fork or spatula.
  • Pour the mixture in a loaf pan to make the casserole.
  • Bake at 350 degrees for about 20 minutes or until the casserole is browned and set.
  • Let the casserole cool down for a few minutes, then slice and serve with some more
  • cheese on top.

Per Serving: Calories: 557, Protein: 34 g, Carbohydrates: 73 g, Fat : 31 g, Fiber: 3 g, Saturated Fat : 15 g.

12. Bacon and Egg Roll Ups

Ingredients:

  • 1/2 cup of Italian bread cut into small strips (I used a French baguette because that is what I have)
  • 6 strips of bacon
  • eggs
  • salt and pepper to taste.

Directions:

  • Cook the strips of bacon in a medium frying pan on low/medium heat until they are cooked all the way through.
  • In a bowl, beat the eggs with a fork and season with salt and pepper to taste.
  • While the bacon is cooking, cut up the Italian bread into small pieces and then dip some of it into the beaten eggs and roll it up in a piece of bacon.
  • Fry them in the same pan until they are golden brown.

Per Serving: 511, Protein: 27 g, Carbohydrates: 41 g, Fat : 26 g, Fiber: 2 g.

13. Pancake Hash

Ingredients:

  • 3 tablespoons of coconut oil, plus more as needed
  • 2 cups of chopped potatoes (about 1 medium potato)
  • 1/2 cup chopped onion
  • 1/4 teaspoon sea salt, plus more as needed
  • 1/4 teaspoon ground black pepper, plus more as needed
  • 2 tablespoons butter or olive oil (depending on whether you have dairy allergies)

Directions:

  • In a medium-sized saucepan, add 3 tablespoons of coconut oil and the chopped potatoes, onion, salt and pepper. Turn heat to medium-low, cover and simmer for about 10 minutes or until the potatoes are very tender. Once the potatoes are cooked through, remove from heat and set aside.
  • In a small bowl, add 1 tablespoon of coconut oil or butter and add in the shredded cheddar cheese along with your salt & pepper and mix until the cheese is melted.
  • Scrape the potatoes into a large bowl and fold in the cheese mixture.
  • In a cast iron skillet or griddle, melt 1-2 tablespoons of coconut oil or other cooking fat over medium-low heat. Once the pan is hot, add in the hash mixture and flatten it out with a spatula so that it can be flipped easily. Cook on both sides until they are golden brown and crispy (about 5 minutes per side).
  • Serve with fresh berries, a dollop of sour cream or with an egg any style.

Per Serving: Calories: 339, Fat: 25g, Carbohydrates: 16g, Fiber: 3g, Protein: 8g, Net Carbs: 13g, Sugar Alcohols 5g

14. Sweet Flax Meal Porridge

Ingredients:

  • 5 cups water
  • 1 cup flaxseed meal (measure after grinding)
  • 2 tablespoons coconut oil, melted if desired

Directions:

  • In a medium sized pot, bring the water to a boil.
  • Once boiling, add in the flaxseed meal and whisk occasionally.
  • Once the porridge starts to thicken slightly, reduce heat and let simmer for another 10 minutes or until desired consistency is achieved.
  • Add in the coconut oil at this point if you would like flavor*. Serve with your favorite toppings such as nuts and berries or simply enjoy alone!
  • If you would like to make your porridge dairy free, substitute with more flaxseed meal and use a coconut oil that is readily available to you.

Per Serving: Calories: 266, Fat: 24g, Carbohydrates: 14g, Fiber: 9g, Net Carbs: 9g

15. Cheese soufflé

Ingredients:

  • 1/4 cup butter, softened to room temperature
  • 1 tablespoon all-purpose flour
  • 3 large eggs, separated into yolks and whites, at room temperature
  • 1/8 teaspoon salt (sea salt)
  • 1 cup grated sharp cheddar cheese (to taste), plus additional for topping if desired

Directions:

  • In a medium bowl whisk together the butter and flour until just combined. It will be lumpy.
  • In another bowl whisk together the egg yolks until light in color.
  • Add the egg yolk mixture to the dough mixture and stir in the grated cheese. Whisk with a fork until just combined then set aside while you whip up the egg whites.
  • In another bowl, beat the egg whites until soft peaks form.
  • Add salt to the egg whites and continue to beat until you reach stiff peaks.
  • Fold one third of the egg whites into the cheesecake batter and then fold in the remaining egg whites just until incorporated.

Per Serving: Calories: 120, Carbohydrates: 3g, Fat: 11g

Note: many nutritional facts are only approximations, as it would be impossible to truly calculate them. I used a calorie counter for the overall calories per serving value.

16. Keto Bacon Zucchini Breakfast Hash

Ingredients:

  • 2 small zucchini, diced
  • 1/2 cup diced yellow onion
  • 4 slices bacon, cooked and chopped
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon salt (sea salt)
  • Freshly ground black pepper, to taste

Directions:

  • Cut the ends off of each zucchini. Grate them on a box grater.
  • Place the grated zucchini into a medium bowl and set aside.
  • Heat 2 tablespoons of coconut oil in a large skillet or sauté pan over medium heat. Add in the onion and cook for about 3 minutes, stirring occasionally, until softened.
  • Add in the bacon and cook for an additional 5 minutes, stirring occasionally, until the bacon has browned evenly.
  • Add in the grated zucchini along with parsley and salt and pepper to taste and toss to combine well.
  • Serve immediately and top with additional parsley if desired.

Per Serving: Calories: 677, Fat: 44g, Carbohydrates: 2g, Fiber: 1g, Net Carbs: 2g, Protein: 27g

17. Spinach Eggs

Ingredients:

  • Little Spinach Leaves
  • 2 eggs (use organic or omega-3 eggs)
  • 1/8 teaspoon salt (sea salt)
  • 1/2 teaspoon garlic powder
  • 1/2 cup milk of choice ++
  • 1/2 teaspoon ground black pepper

Directions:

  • In a medium bowl, whisk the eggs and season with salt, garlic powder, and black pepper. Add the spinach leaves and combine well.
  • Heat a nonstick skillet over medium heat and add in the spinach mixture. Cook for about 2 minutes or until eggs are cooked through and done (they will still be some- what moist).
  • Top with additional butter before serving if desired.

Per Serving: Calories: 152, Fat: 8g, Carbohydrates: 6g, Fiber: 4g, Net Carbs: 2g, Protein: 16g

18. Grilled Salmon with Avocado and Lime Aioli

Ingredients:

  • This recipe uses 1/2 cut of salmon to keep the carb count low. You may also use 1/2 of a whole salmon filet and serve one half along with this recipe, making it 2 serv- ings.
  • 1/2 of a 2.5 oz dry skinless salmon filet (or 2-3 oz whole salmon filet)
  • 2 tbsp fat of choice (1/4 avocado, 1/4 ghee, or coconut oil)
  • 1 tablespoon lime juice + 1/2 teaspoon lime zest

Directions:

  • Preheat grill to high heat. Place the salmon filet in the center of your grill.
  • Close the lid and cook for 5 minutes or until the center of the salmon is done to your desired level of doneness (1-3 minutes per side will produce a medium rare or medium filet).
  • Remove from grill and let sit for at least 5 minutes.
  • Serve the salmon dressed with aioli, avocado and fresh lime juice on top.

Per Serving: 1 Avocado, 194 calories, Fat: 19g, Carbohydrates: 3g, Fiber: 1g, Net Carbs: 2g, Protein: 3g

19. Bacon Scrambled Eggs

Ingredients:

  • 8 eggs, whisked
  • 1 tablespoon butter or coconut oil, melted
  • 2 slices bacon, cooked and chopped
  • 1/2 teaspoon salt (sea salt)
  • Freshly ground black pepper, to taste

Directions:

  • In a large skillet over medium heat, melt the butter and add in the egg mixture.
  • Stir well with a whisk to scramble the eggs until they have fully cooked through but still remain moist with some stringy bits of egg appearing here and there for texture.
  • Add in the salt and pepper and serve.

Per Serving: 90 Calories, Fat: 6g, Carbohydrates: 0g, Fiber: 0g, Net Carbs: 0g, Protein: 9g

20. Tofu Scramble

Ingredients:

  • 1 package firm tofu, pressed and drained
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon salt (sea salt)
  • Freshly ground black pepper, to taste

Directions:

  • Cut the tofu into small cubes and place them in the freezer for at least 20 minutes.
  • Remove the tofu from freezer while you prepare to cook the scramble (I typically set it aside while I cook my bacon and onions).
  • In a medium bowl, whisk together the garlic powder, turmeric, salt, and black pepper. Add in the tofu and mix well by hand.
  • Heat 1 tablespoon of coconut oil in a large skillet or pan over medium heat. Add in the tofu mixture, along with salt and pepper to taste and cook for 5 minutes on each side or until crispy and golden brown.

Per Serving: 50 calories, Fat: 0g, Carbohydrates: 5g, Fiber: 2g, Net Carbs: 2g, Protein: 4g.

21. Hemp Porridge

Ingredients:

  • 1/4 cup raw shelled hemp seeds
  • 2 tbsp coconut milk (or to taste)
  • 1/2 tsp cinnamon powder
  • 3 tbsp water

Directions:

  • Base the recipe on 2 servings, but double or triple as needed.
  • Add all ingredients to a blender and process for about 30 seconds.
  • Transfer mixture to a saucepan and heat over low heat until warmed.
  • Serve with your favorite toppings or enjoy plain.

Per Serving: Calories: 212, Fat: 17g, Carbohydrates: 9g, Fiber: 4g, Net Carbs: 5g, Protein: 3g

22. Cloud Eggs

Ingredients:

  • 4 eggs, beaten
  • 1/4 teaspoon salt (sea salt)
  • 1/2 teaspoon balsamic vinegar

Directions:

  • Heat a nonstick pan or skillet over medium heat and add in a small amount of
  • Add in the eggs and season with salt and pepper.
  • Cook for about 2 minutes or until cooked through but still moist inside (they will also appear somewhat runny).
  • Add the vinegar to the egg mixture and stir quickly to create fluffy “cloud” looking strands of egg. Serve immediately.

Per Serving: 70 calories, Fat: 6g, Carbohydrates: 2g, Fiber: 0g, Net Carbs: 2g, Protein: 7g

23. Bacon, Spinach and Cheese Omelet

Ingredients:

  • 1/2 teaspoon salt (sea salt)
  • 1/8 teaspoon freshly ground black pepper
  • 6 slices of bacon, chopped and cooked
  • 1 small onion, chopped
  • 2 to 3 cups baby spinach leaves or 2 cups packed spinach

Directions:

  • Heat up an 8″ nonstick skillet over medium heat.
  • Add in the bacon and saute for about 5 minutes or until crisp at the edges.
  • Transfer to a plate lined with a paper towel to absorb excess grease. Pour the grease left in the pan into a measuring cup and reserve.
  • Add the onion to pan over medium heat and cook for about 2 minutes or until soft- ened.
  • Remove from heat and transfer to plate lined with a paper towel as well.
  • Whisk the eggs with a fork or whisk attachment of an electric mixer, gradually adding in a small amount of the reserved bacon grease.
  • Add in the spinach and season with salt and pepper. Pour into skillet and spread evenly. Add back into pan over medium heat for about 5 minutes or until cooked through but still moist inside.
  • Transfer to plate lined with a paper towel and sprinkle with cheese, bacon, onion
  • and spinach.

Per Serving: 350 calories, Fat: 30g, Carbohydrates: 1g, Fiber: 0g, Net Carbs: 1g, Protein: 23g

24. Pork Sausage Cheese Biscuit

Ingredients:

  • 1 1/2 cups biscuit mix
  • 1 pound ground pork sausage
  • 1 cup chopped onion
  • 3 eggs, beaten
  • 1 package shredded sharp cheddar cheese (8 oz)

Directions:

  • Preheat oven to 400 degrees.
  • Prepare 9″x13″ baking dish by smearing cooking oil on the bottom and up the sides of the pan.
  • Add pork sausage, onion and eggs in a skillet over medium heat.
  • Transfer to a bowl and stir in biscuit mix until just moistened.
  • Spread dough into prepared pan, pressing evenly to form a crust on the bottom and up the sides of pan with your fingers or using 2 sheets of wax paper or parchment paper as “handles”.

Per Serving: 257 calories, Fat: 18g, Carbohydrates: 11g, Fiber: 1g, Net Carbs: 10g, Protein: 13g

25. Keto Chicken Pot Pie

Ingredients:

  • 6 oz chicken, chopped
  • 1 cup thinly sliced carrots
  • 1 cup diced celery
  • 2 cups chicken broth
  • 1/4 teaspoon each (ground black pepper, thyme, salt (sea salt), and cayenne pepper)

Directions:

  • Heat a large skillet over medium heat and add in the oil.
  • Cook chicken until done, about 3 to 4 minutes. Add in onion and garlic and cook until translucent, about 2 to 3 minutes.
  • In a medium bowl, add in the carrots and celery and toss to coat. Add in the remain- ing ingredients (except broth) and toss until well combined.
  • Pour into an 8″ baking dish or casserole dish. Add in chicken broth to cover by 2
  • Bake at 350 degrees for 30 minutes or until bubbly and golden brown on top. (Depending on thickness, it may take longer.)

Per Serving: 293 calories, Fat: 20g, Carbohydrates: 3g, Fiber: 1g, Net Carbs: 3g, Protein: 34g

26. Toast Pavlova

Ingredients:

  • 4 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar (or lemon juice)
  • 1 cup superfine sugar (or granulated sugar)
  • 2 teaspoons cornflour (cornstarch)
  • 3 tablespoons water, cold to room temperature.

Directions:

  • Preheat oven to 200 degrees Celsius (392 F) and line a baking tray with baking paper.
  • Place eggs, cream of tartar and sugar in a large heatproof bowl over a pan of sim- mering water.
  • Whisk continuously until the temperature reaches 60C (140F), about 10-15 minutes.
  • Remove the bowl from heat and, using an electric mixer, whisk for 5 minutes or until the temperature reaches 70C (158F).
  • Add the cornflour to water and beat into the meringue mixture for 2-3 minutes or until fluffy.
  • Transfer meringue to prepared tray and use a spatula to spread out evenly into shape of a round.
  • Bake for 1 hour and then turn off the oven. Leave to cool in the oven with the door slightly ajar.
  • Completely cooled meringue can be stored in an airtight container in the refrigera- tor for up to 6 hours before serving.

Per Serving: Calories: 155, Fat: 0g, Carbohydrates: 10g, Fiber: 3g, Net Carbs: 7g, Protein: 5g

27. Broccoli Frittata

Ingredients:

  • 2 eggs (room temperature)
  • 1/2 tablespoon butter, room temperature
  • 1/4 teaspoon salt
  • 3 tablespoons heavy cream (or half and half)
  • 3/4 cups chopped broccoli florets, cooked and drained well and cooled.

Directions:

  • Preheat oven to 400F and grease an 8×8″ square pan or casserole dish, cut in half (so pretty much a 4×4″ pan)
  • In a medium bowl whisk the eggs, butter and salt until well combined.
  • Add the cream and broccoli to the eggs and mix well. Pour into the prepared dish
  • and bake for 30 minutes at 400F or until set in the middle.
  • Gently lift out of the pan onto a plate. Cut into four pieces.

Per Serving: 107 calories, Fat: 10g, Carbohydrates: 2g, Fiber: 0g, Net Carbs: 2g, Protein: 3g

28. Cheesy Danish

Ingredients:

  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 1 can or 2 cups refrigerated crescent rolls (8 count)
  • 3 tablespoons cream cheese, softened
  • 4 ounces sharp cheddar cheese, shredded

Directions:

  • Preheat oven to 375 degrees F. Unroll dough and press perforations together with a rolling pin to seal.
  • With a round cookie cutter (or drinking glass), cut circles into the dough.
  • Layer cream cheese and cheddar cheese on each circle of dough. Using your fingers, carefully fold circles over ingredients so they’re enclosed in the dough triangle.
  • Place onto parchment paper lined baking sheet and bake for 10 minutes or until golden brown.

Per Serving: Calories: 237, Fat: 17g, Carbohydrates: 5g, Fiber: 0g, Net Carbs: 5g, Protein: 8g

29. Pecan and Almond Granola

Ingredients:

  • 1 cup chopped pecans
  • 1 cup slivered almonds
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons honey
  • 4 cups gluten free rolled oats (make sure they’re certified gf) or grind old fashioned rolled oats in a food processor to get the gluten free consistency.

Directions:

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  • Mix all ingredients together in large bowl until well combined.
  • Spread out onto baking sheet, about an inch thick and bake for 20 minutes or until golden brown.
  • Allow to cool at least 20 minutes before serving.

Per Serving: 46 calories, Fat: 4g, Carbohydrates: 7g, Fiber: 2g, Net Carbs: 3g, Protein: 1g

30. Shrimp and Avocado Salad

Ingredients:

  • 1 pound large shrimp, peeled and deveined, tails removed
  • 2 avocados, peeled and very thinly sliced (about 2 cups)
  • 1/4 cup chopped green onions or chives to garnish

Directions:

  • Heat the olive oil in a medium skillet over medium high heat.
  • Add the shrimp, season with salt and pepper, to taste and cook until pink, about 3 minutes per side. Remove and set aside.
  • Pour the lemon juice over the avocado slices and gently mix to coat all slices.
  • Arrange six shrimp in each salad bowl.
  • Add the avocado slices on top (1/2 cup per bowl) of shrimp and sprinkle with chopped green onions or chives.

Per Serving: Calories: 197, Fat: 10g, Carbohydrates: 8g, Fiber: 4g, Net Carbs: 4g, Protein: 22g.

A special keto at Chicken Salad Chick for reader request:-

31. Chicken Salad Chick Keto Menu

Ingredients

  • 1 cup mayonnaise
  • 1/2 teaspoon onion powder
  • 2 teaspoons sweet pickle relish
  • 2 cups diced cooked chicken breast meat (about 8 ounces)
  • 3/4 cup diced celery
  • 1 (8 ounce) can sliced water chestnuts, drained and chopped fine by hand or in the food processor.
  • dash of salt and black pepper.

Directions:

  • Combine the mayonnaise, onion powder and relish in a bowl.
  • Add chicken and celery and mix thoroughly.
  • Add the water chestnuts, salt and pepper to taste.
  • Stir well to mix.
  • Cover with plastic wrap and refrigerate for at least 1 hour or over night before serving.
  • Serve with crackers, fresh vegetables, or rice.

You can also add chopped cooked pork and ham to the recipe. If you do, the salad would be in the Chinese category. If you want ,you can use a different relish as well. This recipe is one of my childhood dishes which I learned from my grandmother who is a cook of American descent. She also makes an Italian version of this salad if you prefer Italian style dressing as well. You can also add some chopped green bell pepper or any other pepper to the salad for a little more flavor.

Final thoughts

Air fryers are a convenient and efficient way of preparing food with minimal heat, free from oil and grease, for healthy eating by those on low-carb or vegan diets or those who have an allergy to gluten or soy.

You have probably seen the numerous advertisements for air fryers these days, but you may not quite know the difference between an air fryer and other ones you might be more familiar with. There are two types of air fryers: those that work like ovens and those that work like convection ovens; and typically they do not provide the same results.

The reason most people choose to use an air fryer for their keto diet is because it is a very efficient way to cook food, and yes, it does work just like an oven. I hope this guide and keto recipes for air fryer will help you get started on your low carb, high fat diet.

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Anthony

Anthony, passionate blogger and aspiring author, is a freelance writer with a background in Marketing and Communications. As a traveler and explorer of the world, Anthony's favorite stories take him to places like Ireland, Tanzania, Thailand. He blogs about his travels as well as other topics that interest him.

Anthony strives to make a positive impact on society through storytelling and hopes that his work will help people connect with one another more easily through empathy.

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