The+Keto+Air+Fryer+Cookbook+ +100+recipes+ +digital

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Disclaimer: This book is intended for entertainment and informational purposes only. Please
consult your doctor or other medical professional before undertaking any new diet or exercise
program. All nutritional data provided are estimates and should not be relied upon for any
medical purposes. The publisher and author of this cookbook are in no way liable or responsible
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Table of Contents
Introduction 4 Crispy Bacon Brussels Sprouts Salad 111
Which Air Fryer should you buy? 5 Peppery Calamari Rings 113
7 Mistakes to avoid with your Air Fryer 6 Cauliflower Fried “Rice” 115
How to cook the Basics 9 Simple “Fried” Okra 117
Breakfast 12 Dairy-Free Fried “Cheese” Sticks 119
Sweet and Spicy Cauliflower “Wings” 121
Simple Bacon and Egg Cups 13 “Fried” Brussels Sprouts 123
Scotch Egg 15 Rosemary Eggplant Fries 125
“Potato” Breakfast Hash 17 Crunchy Almond Flour Crackers 127
Turkey Breakfast Sausage 19 “Cheesy” Tortilla Chips 129
Crunchy Chocolate Cookie Cereal 21 “Fried” Mushrooms 131
Shakshuka 23 Onion Blossom 133
Mini Kale Frittatas 25 Seasoned Shoestring Fries 135
Spinach and Tomato Quiche 27 Cauliflower “Popcorn” 137
Mains 28 Salted Pretzel Sticks 139
Spicy Avocado Fries 141
Ghee-Stuffed Burgers 29 Sandwich Thins 143
Crispy “Fried” Drumsticks 31 “Sour Cream” and Onion Zucchini Fries 145
Simple Shrimp Fajitas 33 “Fried” Pickles 147
Garlic Chicken Nuggets 35 Bacon-Wrapped Asparagus 149
Popcorn Shrimp 37 Herb Cauliflower Bites 151
Herb-Crusted Tuna Salad 39 Spicy Asparagus “Fries” 153
Carrot Meatball Saute 41 Sticky Asian Chicken Wings 155
Tandoori Chicken 43 Frozen Green Bean “Fries” 157
Breaded Shrimp with Easy Keto Ketchup 45 Stuffed Portobello Mushrooms 159
Crispy Skin Salmon Filets 47 Egg Primavera Bites 160
Sauerkraut Avocado Burgers 49 Stuffed Okra 162
Greek Chicken Skewers 51 Broccoli and Ham Mini Muffins 164
Chicken and Broccoli 53 Prosciutto-Wrapped Muffins 166
Easy Shrimp Scampi 55 Desserts 167
Crispy Chicken Tenders 57
Corn Dog Muffins 59 Chocolate Chip Cookies 169
Korean-Style Short Ribs 61 Coconut Macaroons 171
Traditional Stuffed Peppers 63 Chocolate Collagen Brownie Cupcake 173
Chicken Satay with “Peanut” Sauce 65 Chocolate Cookie Sandwiches 175
Steak Bites with Mushrooms 67 Chocolate Cake For Two 177
Naked Chicken Tenders 69 Vanilla Bean Creme Brulee 179
Buffalo Chicken Meatloaf 71 Chocolate Chip Blondies 181
“Fried” Fish Sticks 73 Rhubarb Crumble 183
Italian Sausage and Peppers 75 Chocolate Cake 185
Chicken “Fried” Steak 77 Tropical Coconut Cake 187
Lamb Koftas 79 Sauces & Dips 188
Portobello Bun Burgers 81
“Fried” Whole Fish 83 Tahini Aioli 189
Italian-Inspired Mussels in “Marinara” Dairy-Free Ranch Dressing 191
Sauce 85 Sugar-Free Marinara Dipping Sauce 192
Italian-Inspired Shrimp 87 Garlic Mayo 193
Southern-Style Shrimp 89 Keto Barbecue Sauce 194
Malai Chicken Skewers 91 Sriracha Mayo 195
Thai-Inspired Mussels 93 Easy Keto Ketchup 197
Green Goddess Chicken Skewers 94 Boom Boom Sauce 198
Turkey Kebabs 96 “Honey” Mustard Sauce 200
Turkish-Inspired Salmon 98 Lemon Aioli 201
Snacks & Sides 99 Fry Sauce 203
Tahini Dipping Sauce 204
Pepperoni Meatballs 100 Sugar-Free Spicy Ketchup 206
Crunchy Onion Rings 102 Tzatziki Sauce 207
“Faux”tato Chips 104 Zesty Ranch Dipping Sauce 208
Crispy Cauliflower Bites 106 Easy Blender Mayo 210
Garlic Jicama Fries 108
Cauliflower Tots 109
4
Introduction
Air fryers are one of the newest (and most popular) countertop appliances to hit
the market. And if you don’t know what they are, let me briefly explain them.
Air fryers are very similar to deep fat fryers. However, air fryers use air to cook food instead of fat.
That means you get all of the deep fried taste but without all of the extra fat.
More specifically, air fryers use circulating air at a high temperature to cook
food, which is very similar to a convection oven. However, unlike ovens, air
fryers don’t heat up your entire home when they are in use.
And, unlike oven and deep fat fryers, air fryers take only minutes to preheat.
Even better, air fryers take less time to cook than ovens and deep fat fryers.
That means you can have a hot meal on the table within minutes, but it will taste
like you spent hours cooking.
KETO AIR FRYER COOKBOOK

5
Which Air Fryer should you

buy?
There are quite a few different air fryers on the market right now. And if you are
wanting to purchase one, all of the different options might be confusing! You’ll
need to consider your price range and how much you plan to cook in it.
All of the recipes for this cookbook were made using my Cuisinart TOA-65 AirFryer. It has more
functions than you might need. And that’s okay because there are plenty of other options available.
If you don’t have much counter space or plan on cooking in smaller quantities,
this 2-quart Dash Compact Air Fryer might be a good choice for you.
However, if you plan on cooking in larger quantities, this 6-quart Dash Deluxe
Air Fryer might be a better option.
And if you want a one appliance that has multiple uses, then this 8-quart Instant
Pot Duo Crisp + Air Fryer is the perfect choice.
Regardless of which air fryer you purchase, all of the recipes in this cookbook
will taste delicious and will be super easy to prepare.
6
7 Mistakes to avoid with

your Air Fryer
1. You don’t preheat your air fryer. Just like ovens, air fryers need to be
preheated to ensure the food is cooked correctly.
Preheating is especially important if you are cooking anything with a batter

or coating. Your food will likely end up soggy instead of deliciously crispy if
cooked in an air fryer that wasn’t preheated.
Most air fryers need to preheat about 10 to 15

minutes before it is ready to be used, but be sure
to refer to your air fryer’s instruction manual to
find out exactly how long you need to preheat.
Simply turn on your air fryer before you start

prepping the ingredients, and it should be at
temperature by the time you are ready to cook.
2. Using the wrong amount of oil when cooking. Air fryers are great because
they give food the deep fat fried flavor without all of the fat.
However, that doesn’t mean that you can cook foods without any fat at all.
And it also doesn’t mean that you need to drown your food in oil either.
For frozen items, a small amount of oil is needed - just a

spritz of oil is enough. Avocado oil works great for this!
Fresh meats and vegetables need about ½ KETO AIR FRYER COOKBOOK
teaspoon (2 ½ ml) of oil per batch to cook perfectly.

7
3. Overcrowding the air fryer basket. It’s tempting to cook large batches of
food at one time, but that is a huge mistake.
Since air fryers work by air circulating around

food, it’s best to cook in small batches.
Or you could invest in a larger air fryer if you prefer

to cook in slightly bigger quantities at one time.
But don’t worry because air fryers cook

quickly. So, you won’t have to wait long
amounts of time between batches.
4. Not giving your air fryer enough space. Air fryers are a great appliance
because most are pretty small and are perfect for small kitchens.
However, air fryers need air circulation to properly

cook food. This means that you shouldn’t have your
air fryer pushed against a wall while you are cooking.
Instead, be sure to have at least 5-inch (13 cm)

of space on all sides while you are cooking.
When you are finished cooking, you can store

it in a cabinet, pantry or wherever you prefer.
5. Cutting meat and vegetables too small. Yes, the smaller the pieces, the
faster the cooking time.
However, air fryer baskets have pretty wide holes to

help the air circulate to cook the food. Unfortunately, KETO AIR FRYER COOKBOOK
this means that very small pieces of food can easily
fall through the basket and burn quickly.
Try to cut your meat and vegetables into at

least ½-inch (1 ¼ cm) pieces to keep them
from falling through the basket’s holes.
8
6. Not flipping your food during cooking. To make sure your food cooks
evenly, you should always flip your food halfway through the cooking time.
Or if you are making a recipe like the Cauliflower

Fried “Rice” or Simple Shrimp Fajitas, be sure to
stir halfway through the cooking to make sure the
entire meal cooks evenly.
And you can carefully open your air fryer at

any time to check the doneness of your food
to make sure it’s not cooking too quickly.
7. Not washing your air fryer often. Yes, you need to wash your air fryer
because bits of food and oil collect after each use.
You can follow your manufacturer’s recommendations about how to clean your
air fryer but soaking your basket in hot, soapy water is always a good idea.
! Safety Note: Never walk away from your air fryer when it’s in use or leave it unattended.
Unlike an Instant Pot or slow cooker, you need to stay with the air fryer while it is in use.
If your air fryer starts to smoke, unplug it immediately.

Please read your manufacturer’s safety recommendations BEFORE you use your air fryer.
9
How to cook the

Basics
There are quite a few delicious recipes in this cookbook. However, you can use
your air fryer to cook easy meals and side dishes in minutes - no recipes required!
Bacon
Place the bacon in a single layer in the air fryer basket or
tray. Preheat the air fryer to 400° F (200° C) and cook for 7
minutes. If the bacon is wnot crispy to your liking,
cook for an additional 1 to 7 minutes.
Hard-Cooked Eggs
Place 6 cold eggs (with the shell on) in the air fryer
basket (or wire rack if one was included with your air
fryer). Preheat the air fryer to 250° F (120° C) and
cook for 16 minutes. Carefully remove the eggs from
the air fryer and immediately run under cold water
until completely cooled to stop the cooking process.
Seaso
desire
Chicken Breasts (boneless, spray

the ai
skinless) C)
and c
Season the chicken breasts with desired seasonings and lightly
spray with avocado oil. Preheat the air fryer to 360° F (182° minut
C) and cook for 18 minutes, flipping halfway through the cook and c
time. Use an instant-read thermometer to make sure the minut
internal temperature of the chicken reaches 165° F (73° C). Use a
to ma
tempe
Chicken Breasts (bone-in, skin- reach
on)
10
Chicken Thighs (boneless,

skinless)
Season the chicken thighs with desired seasonings and lightly
spray with avocado oil. Preheat the air fryer to 360° F (182°
C) and cook for 15 minutes, flipping halfway through the cook
time. Use an instant-read thermometer to make sure the
internal temperature of the chicken reaches 165° F (73° C).
Chicken Thighs (bone-in, skin-

on)
Season the chicken thighs with desired seasonings and lightly
spray with avocado oil. Preheat the air fryer to 380° F (193° C)
and cook, skin side down, for 12 minutes. Flip the chicken
thighs and continue to cook for 6 minutes until cooked through.
Use an instant-read thermometer to make sure the internal
temperature of the chicken reaches 165° F (73° C)
Chicken Skin
Pat the skins dry with a clean paper towel and sprinkle with
salt. Preheat the air fryer to 400° F (200° C) and cook for 12
to 14 minutes until crispy, turning over after 6 minutes of cook
time. If needed, cook the skins in batches, removing any
excess oil from the bottom of the air fryer between batches.
Beef Steaks
Generously season room-temperature steaks (about 1-inch or
2 ½-cm thick) with salt and lightly spray with avocado oil.
Preheat the air fryer to 400° F (200° C) and cook for about 10
minutes for medium-rare and 12 minutes for medium, flipping
halfway through the cook time. Remove the steaks from the
air fryer and let rest for about 5 minutes before serving.
11
Pork Chops
Generously season room-temperature pork chops
(about 2-inch or 5-cm thick) with salt and lightly spray
with avocado oil. Preheat the air fryer to 400° F (200° C)
and cook for about 12 minutes, flipping halfway through
the cook time. Remove the pork chops from the air fryer
and let rest for about 5 minutes before serving.
Fresh Vegetables
Toss the fresh vegetables in the desired seasonings with
1 teaspoon (5 ml) to 1 Tablespoon (15 ml) of avocado oil
(depending on the amount of fresh vegetables you are
cooking). Preheat the air fryer to 360° F (180° C) and
cook for about 10 minutes until cooked to your liking,
flipping halfway through the cook time.
Frozen Vegetables
Place the frozen vegetables in a single layer in the air fryer
and lightly spray with avocado oil. Preheat the air fryer to 375°
F (190° C) and cook for about 10 to 15 minutes until cooked to
your liking, flipping once or twice during the cook time. Frozen
broccoli, cauliflower, bell peppers, and green beans are the
recommended Keto vegetables to cook in an air fryer.
Now, you are ready to start cooking with your air fryer. I hope you enjoy yours as much as I enjoy KETO AIR FRYER COOKBOOK
mine. Cooking delicious and healthy Keto meals in minutes is how fast food was meant to be.
Breakfast
Simple Bacon and Egg Cups 13
Scotch Egg 15
“Potato” Breakfast Hash 17
Turkey Breakfast Sausage 19
Crunchy Chocolate Cookie Cereal 21
Shakshuka 23
Mini Kale Frittatas 25
Spinach and Tomato Quiche 27
13
SIMPLE BACON AND EGG CUPS

Prep Time: 10 minutes | Cook Time: 11 minutes | Yield: 2 servings (2 egg cups per serving)
INGREDIENTS
•Coconut oil or avocado oil, for greasing the silicone baking cups or ramekins
•3 eggs, whisked
•2 slices of bacon (2 oz or 56 g), cooked and finely chopped
•1/2 medium bell pepper (2 oz or 60 g), finely diced
•1/4 medium onion (1 oz or 28 g), finely diced
•1 Tablespoon (15 ml) unsweetened coconut milk or almond milk
•2 Tablespoons (2 g) chopped fresh parsley
•Dash of salt and pepper, to taste
INSTRUCTIONS
1. Preheat the air fryer to 300° F (150° C). Grease 4 silicone baking cups or air fryer-
safe ramekins with coconut oil or avocado oil and set aside.
2. Combine the remaining ingredients in a medium bowl and pour into the prepared silicone
baking cups or air fryer-safe ramekins. (If needed, cook each egg cup separately.)
3. Place the baking cups or ramekins in the air fryer basket or tray and cook for 11 to 12
minutes until cooked through and the eggs are set.
4. Carefully remove the egg cups from the air fryer and let cool slightly before serving. If desired, remove the
egg cups from the baking cups or ramekins and freeze in an airtight container to enjoy later.
NUTRITIONAL DATA (ESTIMATES) - PER SERVING:

Calories: 236 Fat: 19 g Total Carbs: 3 g Fiber: 1 g Sugar: 1 g Net Carbs: 2 g Protein: 12 g
15
SCOTCH EGG
Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 4 servings
INGREDIENTS
•1 lb (450 g) ground pork sausage (or use ground pork with 1 Tablespoon [6 g] Italian seasoning)
•1/4 cup (30 g) almond flour
•2 Tablespoons (14 g) flax meal
•2 Tablespoons (30 ml) olive oil or avocado oil, divided
•1 Tablespoon (3 g) Italian seasoning
•4 hard-boiled eggs, peeled
•Salt and pepper, to taste
INSTRUCTIONS
1. Preheat the air fryer to 375° F (190° C).
2. In a large bowl, combine the pork sausage, almond flour, flax meal, 1 Tablespoon (15
ml) of olive oil or avocado oil, Italian seasoning, salt and pepper.
3. Divide the sausage mixture into 4 equal portions and wrap each portion around a hard boiled egg.
4. Place the eggs into the air fryer basket or tray, without touching, and brush with the remaining
1 Tablespoon (15 ml) of olive oil or avocado oil. (If needed, cook the eggs in several batches.)
5. Cook the eggs for 15 to 17 minutes, turning over halfway through the cook time, until
the sausage layer is browned and cooked through. Use a meat thermometer to check
that the sausage layer reaches a temperature of 160° F (70° C).
6. Carefully remove the Scotch eggs from the air fryer and let cool slightly before serving.

17
“POTATO” BREAKFAST HASH

INGREDIENTS
•1/2 turnip (3 oz or 85 g), peeled and cubed
•3 Tablespoons (45 ml) melted ghee, divided
•1/2 medium bell pepper (2 oz or 60 g)
•1/2 medium onion (2 oz or 55 g), chopped
•2 garlic cloves, peeled and minced
•1/2 teaspoon (1 g) paprika
•2 Tablespoons (2 g) chopped fresh parsley (for garnish, optional)
INSTRUCTIONS
1. Preheat the air fryer to 400° F (200° C). If desired, line the air fryer basket or tray with aluminum foil.
2. In a medium bowl, toss the chopped turnip with 2 Tablespoons (30 ml) of melted
ghee until completely coated.
3. Place the turnips in a single layer in the air fryer tray or basket and cook for 10
minutes, stirring halfway through the cook time, until browned and cooked through.
Remove the turnips from the air fryer and set aside.
4. Meanwhile, in the same bowl, toss the bell pepper, onion, garlic, paprika, salt and
pepper with the remaining 1 Tablespoon (15 ml) of ghee.
5. Place the vegetables in a single layer in the air fryer basket or tray and cook for 5 minutes,
stirring halfway through the cook time, until tender. (If desired, return the turnips to the air
fryer and continue to cook for an additional 1 to 2 minutes until heated through.)
6. Carefully remove the hash from the air fryer and garnish with the optional chopped
fresh parsley before serving.

19
TURKEY BREAKFAST SAUSAGE

Prep Time: 5 minutes | Cook Time: 15 minutes | Yield: 3 servings (2 patties per serving)
INGREDIENTS
•1 lb (450 g) ground turkey (or other ground meat, of choice)
•1 egg, whisked
•1/4 cup (28 g) coconut flour
•2 Tablespoons (19 g) unflavored collagen protein powder (optional)
•2 Tablespoons (30 ml) white wine vinegar
•2 teaspoons (7 g) garlic powder
•2 teaspoons (5 g) onion powder
•2 teaspoons (2 g) dried dill
•1/2 teaspoon (1 g) cinnamon powder
•1/2 teaspoon (1 g) ginger powder
•Avocado oil, for spraying
INSTRUCTIONS
2. Combine all of the ingredients in a medium bowl until completely incorporated. Form
the mixture into 6 patties.
3. Place the patties in a single layer, without touching, in the air fryer basket or tray
and lightly spray with avocado oil. (If needed, cook the patties in several batches.)
4. Cook the sausage patties for 15 minutes, turning over halfway through the cook time,
until browned and cooked through. Use a meat thermometer to check the internal
temperature of the sausage reaches 160° F (70° C).
5. Carefully remove the sausage patties from the air fryer and let cool for a few minutes before serving.

21
CRUNCHY CHOCOLATE
COOKIE CEREAL
INGREDIENTS
•1 cup (120 g) almond flour
•1/4 cup (48 g) granulated erythritol
•1 Tablespoon (6 g) cacao powder
•6 Tablespoons (90 ml) coconut oil, melted and cooled
•1 egg white, whisked
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Line the air fryer basket or tray with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, granulated erythritol and cacao powder.
3. Add the coconut oil and whisked egg white to the dry ingredients and mix until
completely combined. With clean hands, form the mixture into small cereal-size balls.
4. Place the cereal in a single layer, without touching, in the air fryer basket or tray. (If
needed, cook the cereal in several batches.)
5. Cook the cereal for 5 minutes, gently shaking the air fryer basket or tray halfway through
the cook time, until cooked through. (The cereal is soft but will crisp as it cools.)
6. Carefully remove the cereal from the air fryer and let cool completely before serving
with unsweetened almond milk or coconut milk, if desired.

23
SHAKSHUKA
INGREDIENTS
•Drizzle of olive oil, for cooking
•1/2 medium red bell pepper (2 oz or 60 g), diced
•1/2 medium onion (2 oz or 55 g), sliced
•1 (14 oz or 400 g) can of crushed tomatoes
•1 teaspoon (2 g) paprika
•1/2 teaspoon (2 g) garlic powder
•1/4 teaspoon (1/2 g) cayenne pepper (optional)
•4 whole eggs
INSTRUCTIONS
1. Add a drizzle of olive oil to a large skillet over medium heat. Add the bell pepper and
onion to the skillet and saute until soft.
2. Add the crushed tomatoes, paprika, garlic powder, optional cayenne pepper, salt
and pepper to the skillet and cook for 5 minutes.
3. Place the tomato mixture in a lightly greased air fryer-safe casserole dish. Make 4 wells in the mixture and
carefully crack an egg into each well. (If needed, cook the shakshuka in several batches.)
4. When ready to cook, preheat the air fryer to 350° F (175° C).
5. Place the casserole dish in the air fryer and cook the shakshuka for 10 to 15 minutes
until the egg whites are set and the egg yolks are cooked to your liking.
6. Carefully remove the shakshuka from the air fryer and garnish with the optional
chopped fresh parsley before serving.

25
MINI KALE FRITTATAS

INGREDIENTS
•Ghee or coconut oil, for greasing the ramekins
•6 large eggs, lightly whisked
•3 Tablespoons (45 ml) unsweetened almond milk
•1 Tablespoon (8 g) nutritional yeast
•1/2 teaspoon (3 g) salt
•1/2 teaspoon (1 g) pepper
•1 ¾ cups (84 g) finely chopped kale, stems removed
INSTRUCTIONS
1. Preheat the air fryer to 300° F (150° C). Grease 4 air fryer-safe ramekins with ghee or
coconut oil and set aside.
2. Combine the remaining ingredients in a medium bowl and pour into the prepared
ramekins. (If needed, cook the frittatas in several batches.)
3. Place the ramekins in the air fryer basket or tray and cook for 10 to 15 minutes until
cooked through and the eggs are set.
4. Carefully remove the ramekins from the air fryer and let cool slightly before serving. If desired,
remove the mini frittatas from the ramekins and freeze in an airtight container to enjoy later.

27
SPINACH AND TOMATO QUICHE

INGREDIENTS
•4 large (224 g) eggs
•½ cup (120 ml) egg whites
•2 Tablespoons (30 ml) olive oil
•2 Tablespoons (20 g) finely diced onion
•2 cups (60 g) fresh spinach (chopped roughly) or ½ cup frozen spinach
•¼ cup (34 g) diced ham or Canadian bacon
•½ cup (75 g) cherry tomatoes or 1 large tomato (cut into thick slices)
•½ teaspoon (0.5 g) Italian seasoning
•½ teaspoon (1 g) black pepper
•½ teaspoon (3 g) salt, or to taste
•2 Tablespoons (30 ml) coconut milk
•Pinch of nutmeg (optional)
INSTRUCTIONS
1. Preheat the air fryer to 350°F (175°C).
2. Grease an air fryer-safe container with olive oil.
3. In a large bowl, coat the onion, spinach, and tomatoes with olive oil and Italian
seasoning. Add in the diced ham and mix well.
4. Transfer the above mixture into an air fryer-safe container and cook for 5 minutes.
5. Meanwhile, whisk the eggs and egg whites with salt, black pepper, coconut milk, and nutmeg (optional).
6. Transfer the above mixture to the same air fryer-safe container and cook for 10
minutes or until the egg mixture is set.
7. Carefully remove the container from the air fryer and enjoy the quiche.
NOTE:
This recipe can also be divided into 4 mini quiche pans and cooked for individual servings. At step 3,
divide the spinach, tomato, ham and onion mixture in 4 mini quiche pans and follow the
remaining steps.

Calories: 210 Fat: 16 g Total Carbs: 2.6 g Fiber: 0.6 g Sugar: 0 g Net Carbs: 2 g Protein: 14 g
Mains 29
Ghee-Stuffed
Burgers
Crispy “Fried” Drumsticks 31
Simple Shrimp Fajitas 33
Garlic Chicken Nuggets 35
Popcorn Shrimp 37
Herb-Crusted Tuna Salad 39
Carrot Meatball Saute 41
Tandoori Chicken 43
Breaded Shrimp with Easy Keto Ketchup 45
Crispy Skin Salmon Filets 47
Sauerkraut Avocado Burgers 49
Greek Chicken Skewers 51
Chicken and Broccoli 53
Easy Shrimp Scampi 55
Crispy Chicken Tenders 57
Corn Dog Muffins 59
Korean-Style Short Ribs 61
Traditional Stuffed Peppers 63
Chicken Satay with “Peanut” Sauce 65
Steak Bites with Mushrooms 67
Naked Chicken Tenders 69
Buffalo Chicken Meatloaf 71
“Fried” Fish Sticks 73
Italian Sausage and Peppers 75
Chicken “Fried” Steak 77
Lamb Koftas 79
Portobello Bun Burgers 81
“Fried” Whole Fish 83
Italian-Inspired Mussels in “Marinara” Sauce 85
Italian-Inspired Shrimp 87
Southern-Style Shrimp 89
Malai Chicken Skewers 91
Thai-Inspired Mussels 93
Green Goddess Chicken Skewers 94
Turkey Kebabs 96
Turkish-Inspired Salmon 98
29
GHEE-STUFFED BURGERS
INGREDIENTS
•1 lb (450 g) ground beef (or other ground meat, of choice)
•1 teaspoon (3 g) garlic powder
•1 teaspoon (1 g) Italian seasoning
•Dash of black pepper, to taste
•1/4 cup of ghee, refrigerated and divided into 8 (1/2 Tablespoon or 7 ½ ml) pieces
Optional toppings: avocado slices, tomato slices, onion slices, mustard, mayo
INSTRUCTIONS
2. In a large bowl, combine the ground beef, garlic powder, Italian seasoning, salt and
pepper. Form the mixture into 8 small patties.
3. Fold a piece of refrigerated ghee into the middle of each patty and press the meat
mixture on the sides to ensure the ghee is completely sealed within the patty.
4. Place the burgers in a single layer, without touching, in the lightly greased air fryer
basket or tray. (If needed, cook the burgers in several batches.)
5. Cook the burgers for 8 to 10 minutes, flipping halfway through the cook time, until lightly browned
and cooked to your liking. Use a meat thermometer to check the internal temperature of the
burgers reaches 135° F (57° C) for medium and 145° F (63° C) for medium-well.
6. Carefully remove the burgers from the air fryer and let cool slightly before serving
with the optional toppings, if desired.

31
CRISPY “FRIED” DRUMSTICKS

INGREDIENTS
•12 chicken drumsticks (with skin on) (3 lbs or 1 ½ kg)
•2 Tablespoons (30 g) salt (or to taste)
•2 Tablespoons (20 g) garlic powder
•1 Tablespoon (7 g) onion powder
•1 teaspoon (2 g) paprika powder
•1 teaspoon (1 g) pepper
INSTRUCTIONS
1. Preheat the air fryer to 400° F (200° C). Use a clean paper towel to pat dry the drumsticks.
2. Combine the seasonings in a large bowl. Toss the drumsticks with the seasoning
mixture until completely covered.
3. Place the seasoned drumsticks in a single layer, without touching, in the air fryer basket or
tray and lightly spray with avocado oil. (If needed, cook the drumsticks in several batches.)
4. Cook the drumsticks for 25 minutes, turning halfway through the cook time, until the skin
is golden and crispy and the chicken is cooked through. Use a meat thermometer to
check the internal temperature of the chicken reaches 165° F (73° C).
5. Carefully remove the drumsticks from the air fryer and serve.

33
SIMPLE SHRIMP FAJITAS

INGREDIENTS
•2 Tablespoons (30 ml) avocado oil
•1 Tablespoon (6 g) paprika
•1 teaspoon (2 g) onion powder
•1 teaspoon (2 g) cumin powder
•1 teaspoon (1 g) dried oregano
•1/2 lb (225 g) raw shrimp, peeled and deveined
•1/2 medium red bell pepper (2 oz or 60 g), sliced
•1/4 medium onion (1 oz or 28 g), sliced
•1/2 jalapeno pepper (1/2 oz or 15 g), seeds removed and sliced (optional)
INSTRUCTIONS
2. Combine the avocado oil with the paprika, garlic powder, onion powder, cumin powder, dried
oregano, salt and pepper. Toss the shrimp with half of the spice mixture and set aside. Toss the
bell pepper, onion and jalapeno pepper (optional) with the remaining spice mixture.
3. Place the vegetables in a single layer in the air fryer basket or tray and cook for 7 minutes.
4. Turn the vegetables over and move slightly to the side. Place the shrimp in a single layer in the air
fryer basket or tray with the vegetables and cook for an additional 5 minutes until cooked through.
5. Carefully remove the shrimp and vegetables from the air fryer and serve immediately.

35
GARLIC CHICKEN NUGGETS

INGREDIENTS
•1/2 cup (60 ml) almond flour
•1 Tablespoon (10 g) garlic powder
•1 Tablespoon (7 g) onion powder
•1 egg, whisked
•1 chicken breast (7 oz or 200 g), cut into nugget sizes (approx.
1-inch or 2 ½ cm pieces, sliced thin for faster cooking)
INSTRUCTIONS
2. Combine the almond flour and seasonings in a small bowl. Whisk the egg in a separate small bowl.
3. Dip each nugget into the whisked egg and then dip into the almond flour mixture,
covering completely. Continue until all of the nuggets are breaded.
4. Place the breaded nuggets in a single layer, without touching, in the lightly greased air
fryer basket or tray. (If needed, cook the nuggets in several batches.)
5. Cook the nuggets for 10 minutes, turning over halfway through the cook time, until
golden brown and cooked through. Use a meat thermometer to check the internal
temperature of the chicken reaches 165° F (73° C).
6. Carefully remove the nuggets from the air fryer and serve with Easy Keto Ketchup, if desired.

37
POPCORN SHRIMP
INGREDIENTS
•1 Tablespoon (6 g) paprika powder
•2 teaspoons (4 g) onion powder
•2 teaspoons (4 g) cayenne pepper (or to taste, optional)
•2 teaspoons (10 g) salt
•1 egg, whisked
•1 lb (450 g) small raw shrimp, peeled and deveined
INSTRUCTIONS
3. Dip each shrimp into the whisked egg and then dip into the almond flour mixture,
covering completely. Continue until all of the shrimp are breaded.
4. Place the breaded shrimp in a single layer, without touching, in the air fryer basket or
tray and lightly spray with avocado oil. (If needed, cook the shrimp in several batches.)
5. Cook the shrimp for 5 minutes, turning over halfway through the cook time, until
golden brown and cooked through.
6. Carefully remove the shrimp from the air fryer and let cool slightly before serving.

39
HERB-CRUSTED TUNA SALAD

INGREDIENTS
For the tuna and tuna seasoning:
•2 tuna steaks (about 1-inch or 2 ½ cm thick) (1 lb or 450 g)
•1 teaspoon (5 g) salt
•1 teaspoon (1 g) pepper
For the salad:
•2 teaspoons (10 ml) apple cider vinegar
•1 teaspoon (5 ml) stone ground mustard
•1 head of romaine lettuce (200 g), chopped
•1 small tomato (90 g), sliced
•1 avocado (200 g), sliced
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Use a clean paper towel to pat dry the tuna steaks.
2. Combine the tuna seasonings in a bowl. Place the tuna steaks in the bowl and cover
completely with the seasoning mixture.
3. Place the seasoned tuna steaks, without touching, in the air fryer basket or tray. (If
needed, cook the tuna steaks in 2 batches.)
4. Cook the tuna for 7 minutes, turning over half way through the cook time, until cooked to your liking.
(The tuna should still be pink in the middle.) Let the tuna rest for 1 to 2 minutes before slicing.
5. Meanwhile, in a large bowl, whisk to combine the olive oil, apple cider vinegar, Italian seasoning
and mustard. Toss the dressing with the lettuce, tomato and avocado until completely combined.
6. Divide the salad into 4 plates and top with equal amounts of sliced tuna before serving.

41
CARROT MEATBALL SAUTE

INGREDIENTS
For the meatballs:
•1 lb (450 g) ground beef (or other ground meat, of choice)
•1 egg, whisked
•1/2 small carrot (1 oz or 25 g), peeled
•1/4 cup (4 g) chopped fresh parsley
•1 Tablespoon (15 ml) gluten-free tamari sauce or coconut aminos
•Dash of pepper, to taste
For the saute:
•1 Tablespoon (15 ml) avocado oil, to cook with
•1/2 head of cauliflower (11 oz or 300 g), broken into small florets
•1 medium bell pepper (4 oz or 120 g), diced
INSTRUCTIONS
2. Place all of the meatball ingredients in a food processor and pulse until completely
combined. Form the meat mixture into small meatballs.
3. Place the meatballs in a single layer, without touching, in the lightly greased air fryer
basket or tray. (If needed, cook the meatballs in several batches.)
4. Cook the meatballs for 10 to 12 minutes, turning halfway through the cook time, until
browned and cooked through. Use a meat thermometer to check the internal
temperature of the meatballs reaches 165° F (73° C).
5. While the meatballs are cooking, add the avocado oil to a skillet over medium-high heat. KETO AIR FRYER COOKBOOK
Add the cauliflower, bell pepper and onion to the skillet and saute until the cauliflower
starts to soften. (If needed, place a lid on the skillet to soften the vegetables more quickly.)
6. Add the cooked meatballs and tamari sauce or coconut aminos to the skillet and continue to saute
with the vegetables for an additional 2 to 3 minutes. Season with salt and pepper, to taste.
7. Divide the meatballs and vegetables into 4 plates and serve.

43
TANDOORI CHICKEN
Prep Time: 10 minutes (plus marinating time) | Cook Time: 20 minutes | Yield: 4 servings
INGREDIENTS
•1/4 cup (112 g) unsweetened coconut yogurt (or 1/2 cup [120 ml] canned unsweetened coconut milk)
•1/4 cup (28 g) curry powder
•1 Tablespoon (3 g) dried basil (optional)
•2 teaspoons (4 g) cinnamon powder
•2 teaspoons (10 g) salt
•8 chicken drumsticks (2.2 lb or 1 kg), skin removed
INSTRUCTIONS
1. Combine the coconut yogurt, curry powder, optional dried basil, cinnamon powder, salt
and pepper in a large bowl. Place the drumsticks in the marinade and combine until the
chicken is completely coated. Place in the refrigerator to marinate for 1 to 2 hours.
2. When ready to cook, preheat the air fryer at 350° F (175° C). Remove the drumsticks
from the marinade and discard the excess.
3. Place the drumsticks in a single layer, without touching, in the lightly greased air
fryer basket or tray. (If needed, cook the drumsticks in several batches.)
4. Cook the drumsticks for 20 to 25 minutes, turning halfway through the cook time, until cooked through.
Use a meat thermometer to check the internal temperature of the chicken reaches 165° F (73° C).
5. Carefully remove the drumsticks from the air fryer and serve with Cauliflower Fried “Rice”, if desired.

45
BREADED SHRIMP WITH EASY

KETO KETCHUP
INGREDIENTS
•1/2 teaspoon (2 g) onion powder
•1 egg, whisked
•8 large raw shrimp (4 oz or 113 g), peeled but with tails-on
•Easy Keto Ketchup (for serving)
INSTRUCTIONS
3. Dip each shrimp into the whisked egg and then dip into the almond flour mixture,
covering completely. Continue until all of the shrimp are breaded.
4. Place the breaded shrimp in a single layer, without touching, in the lightly greased air fryer basket or tray.
5. Cook the shrimp for 7 minutes, turning over halfway through the cook time, until
6. Carefully remove the shrimp from the air fryer and let cool slightly before serving with Easy Keto Ketchup.
NUTRITIONAL DATA (ESTIMATES) - PER SERVING (WITHOUT EASY KETO KETCHUP):

47
CRISPY SKIN SALMON FILETS

INGREDIENTS
•4 salmon filets (with skin on) (1 ½ lb or 680 g), fresh or defrosted
•1 Tablespoon (15 g) salt
•Additional seasonings, of choice
INSTRUCTIONS
1. Preheat the air fryer to 370° F (190° C). Use a clean paper towel to pat dry the salmon filets.
2. Combine the avocado oil, salt, pepper and any additional seasonings, of choice. Place
the salmon filets in the seasoning mixture and cover completely.
3. Place the seasoned salmon, skin side up and without touching, in the air fryer basket
or tray. (If needed, cook the salmon in several batches.)
4. Cook the salmon for 10 minutes until the skin is crispy and the fish is cooked to your liking.
5. Carefully remove the salmon from the air fryer and serve immediately.

49
SAUERKRAUT AVOCADO
BURGERS
INGREDIENTS
•1 lb (450 g) ground beef
•5 white mushrooms (2 oz or 50 g), finely chopped
•1/4 medium onion (1 oz or 28 g), finely chopped
•1 teaspoon (5 ml) avocado oil
•1 egg, whisked
For serving:
•1/2 cup (70 g) sauerkraut, drained well
•1 avocado (4 oz or 200 g), sliced
INSTRUCTIONS
2. Combine all of the ingredients in a large bowl until completely incorporated. Form the
mixture into 8 small patties.
3. Place the burgers in a single layer, without touching, in the lightly greased air fryer
basket or tray. (If needed, cook the burgers in several batches.)
4. Cook the burgers for 8 to 10 minutes, flipping halfway through the cook time, until lightly browned
and cooked to your liking. Use a meat thermometer to check the internal temperature of the
burgers reaches 135° F (57° C) for medium and 145° F (63° C) for medium-well.
5. Carefully remove the burgers from the air fryer and let cool slightly before serving
with sauerkraut and sliced avocado.

51
GREEK CHICKEN SKEWERS

INGREDIENTS
•2 chicken breasts (14 oz or 400 g), cut into 1-inch (2 ½ cm) cubes
•1 zucchini (4 oz or 120 g), sliced
•1 medium bell pepper (4 oz or 120 g), chopped
For the marinade:
•1/4 cup (60 ml) olive oil
•2 Tablespoons (30 ml) red wine vinegar
•1 Tablespoon (3 g) dried oregano
INSTRUCTIONS
1. Combine the marinade ingredients in a large bowl. Add the chicken, zucchini, bell pepper and onion to
the bowl and place in the refrigerator to marinate for at least 10 minutes but up to 24 hours.
2. When ready to cook, preheat the air fryer to 350° F (175° C). Thread the chicken and
vegetables onto the skewers and discard the excess marinade.
3. Place the skewers in a single layer, without touching, in the lightly greased air fryer
basket or tray. (If needed, cook the skewers in several batches.)
4. Cook the skewers for 10 minutes. Turn over the skewers and cook for an additional 5 to 10 minutes
(depending on the size of the cubed chicken) until the chicken is golden brown and cooked through.
5. Carefully remove the skewers from the air fryer and serve.
NOTE:
Soak wood skewers in filtered water for about 10 minutes before placing the chicken and vegetables
onto them.

53
CHICKEN AND BROCCOLI

INGREDIENTS
•1 lb (450 g) boneless skinless chicken thighs, diced
•1 head of broccoli (1 lb or 450 g), broken into small florets
•2 green onions (1/2 oz or 10 g), diced
For the sauce:
•3 Tablespoons (45 ml) gluten-free tamari sauce
•1 Tablespoon (15 ml) avocado oil
•1 Tablespoon (5 g) fresh ginger, grated or minced
•1 teaspoon (4 g) granulated erythritol (optional)
•1 garlic clove, peeled and minced
•1/4 teaspoon (1/2 g) pepper
•Dash of salt, to taste
INSTRUCTIONS
1. Whisk to combine the sauce ingredients in a large bowl. Add the chicken thighs,
broccoli and green onions to the bowl and refrigerate for 10 minutes.
3. Place the chicken and broccoli mixture in a single layer in the lightly greased air fryer
basket or tray. (If needed, cook the chicken and broccoli in several batches.)
4. Cook for 10 to 15 minutes, stirring halfway through the cooking time, until the chicken is
cooked through and the broccoli is slightly crisp. Use a meat thermometer to check the
internal temperature of the chicken reaches 165° F (73° C). (If desired, remove the cooked
chicken from the air fryer and continue to cook the broccoli until done to your liking.)
5. Carefully remove the chicken and broccoli from the air fryer and serve immediately.

55
EASY SHRIMP SCAMPI

INGREDIENTS
•1/4 cup (60 ml) coconut oil
•1 Tablespoon (15 ml) lemon juice
•1 Tablespoon (10 g) garlic powder
•2 teaspoons (2 g) chili flakes (optional)
•1 lb (450 g) raw large shrimp, peeled and deveined
•2 Tablespoons (30 ml) white wine or apple cider vinegar
•1 teaspoon (1 g) chopped dried chives
•1 Tablespoon (2 g) fresh basil leaves (for garnish, optional)
INSTRUCTIONS
2. Combine the coconut oil, lemon juice, garlic and optional chili flakes in an air fryer-
safe dish. Place the dish in the air fryer and cook for 2 minutes to melt the coconut oil.
3. Add the shrimp, white wine or apple cider vinegar and dried chives to the dish, stirring well to
combine with the coconut oil mixture. (If needed, cook the shrimp in several batches.)
4. Cook the shrimp for 5 minutes, stirring halfway through the cook time, until cooked through and opaque.
5. Carefully remove the dish from the air fryer and let sit for 1 minute before stirring.
Season with salt and pepper, to taste.
6. Garnish the shrimp scampi with the optional fresh basil leaves and serve immediately.

57
CRISPY CHICKEN TENDERS

INGREDIENTS
•1 teaspoon (2 g) smoked paprika
•1 egg, whisked
•2 chicken breasts (14 oz or 400 g), cut into thick strips
INSTRUCTIONS
2. Combine the coconut flour and seasonings in a medium bowl. Whisk the egg in a separate small bowl.
3. Dip each chicken tender into the whisked egg and then dip into the coconut flour
mixture, covering completely. Continue until all of the chicken tenders are breaded.
4. Place the breaded chicken tenders in a single layer, without touching, in the air fryer basket or
tray and lightly spray with avocado oil. (If needed, cook the chicken tenders in several batches.)
5. Cook the chicken tenders for 20 to 25 minutes, turning over halfway through the cook
time, until golden brown and cooked through. Use a meat thermometer to check the
6. Carefully remove the chicken tenders from the air fryer and serve with Keto Barbecue Sauce, if desired.

59
CORN DOG MUFFINS

Prep Time: 5 minutes | Cook Time: 12 minutes | Yield: 6 muffins
INGREDIENTS
•3 uncured hot dogs (5 oz or 140 g)
•1 ½ cups (180 g) almond flour
•1 Tablespoon (12 g) granulated erythritol
•1 teaspoon (2 g) baking powder
•2 large eggs, lightly whisked
•2 Tablespoons (30 ml) ghee, melted and cooled
•2 Tablespoons (30 ml) unsweetened almond milk
•1/2 teaspoon (3 ml) sweet corn extract (optional)
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Cut each hot dog in half and set aside until ready to use.
2. Combine the remaining ingredients in a large bowl to make a smooth batter. Spoon the
batter into 6 silicone muffin cups until each cup is about 2/3 full. Gently press a halved
hot dog into the center of each muffin.
3. Place the muffin cups in the air fryer basket or tray. (If needed, cook the muffins in several batches.)
4. Cook the muffins for 12 to 15 minutes until cooked through and a toothpick inserted into
the muffins comes out clean. Use a meat thermometer to check the internal temperature
of the hot dogs reaches 165° F (73° C).
5. Carefully remove the muffins from the air fryer and let cool for about 5 minutes before serving.

61
KOREAN-STYLE SHORT RIBS

INGREDIENTS
•1/4 cup (60 ml) gluten-free tamari sauce
•2 Tablespoons (24 g) granulated erythritol (or to taste)
•1 Tablespoon (5 g) fresh ginger, grated or minced
•1 teaspoon (5 ml) sesame oil
•1 teaspoon (5 ml) chili paste (or to taste, optional)
•2 lb (900 g) bone-in beef short ribs
•1 teaspoon (5 g) sesame seeds (for garnish, optional)
•1 green onion (1/4 oz or 5 g), diced (for garnish, optional)
INSTRUCTIONS
1. Whisk to combine the tamari sauce, granulated erythritol, fresh ginger, garlic, sesame oil,
optional chili paste, salt and pepper in a small bowl. Brush the marinade over the short ribs
and refrigerate in a sealable container to marinate for at least 1 hour or up to 24 hours.
2. When ready to cook, preheat the air fryer to 350° F (175° C). Remove the short ribs
from the container and discard the excess marinade.
3. Place the short ribs, without touching, in the lightly greased air fryer basket or tray. (If
desired, cut the short ribs into smaller pieces for faster cooking.)
4. Cook the short ribs for 20 to 30 minutes, turning over halfway through the cook time,
until fork-tender and cooked to your liking.
5. Carefully remove the short ribs from the air fryer and garnish with the optional
sesame seeds and green onion before serving.

63
TRADITIONAL STUFFED PEPPERS

INGREDIENTS
•Drizzle of olive oil, for cooking
•1 medium red onion (4 oz or 110 g), thinly sliced
•1 lb (450 g) ground turkey (or other ground meat, of choice)
•1 cup (225 g) tomato sauce
•2 Tablespoons (28 g) tomato paste
•1 Tablespoon (15 ml) coconut aminos
•1 ½ cups (160 g) uncooked cauliflower “rice”
•4 medium bell peppers (1 lb or 450 g), cut in half lengthwise and seeds removed
INSTRUCTIONS
1. Add a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic
to the skillet and saute until the onion is translucent, about 5 minutes.
2. Add the ground turkey to the skillet and saute until browned, about 5 minutes.
3. Add the cumin, smoked paprika, tomato sauce, tomato paste and coconut aminos to
the skillet and saute for 2 minutes.
4. Add the cauliflower “rice” to the skillet and season with salt and pepper, to taste. Fill
each bell pepper with an equal amount of the meat mixture, using the back of a spoon to
press the meat mixture into the bell pepper.
6. Place the stuffed peppers, without touching, in the lightly greased air fryer basket or
tray. (If needed, cook the stuffed peppers in several batches.)
7. Cook for 10 minutes until the bell peppers are cooked to your liking. Use a meat
thermometer to check the internal temperature of the meat mixture reaches 165° F (73° C). KETO AIR FRYER COOKBOOK
8. Carefully remove the stuffed peppers from the air fryer and garnish with the
optional chopped fresh parsley before serving.

65
CHICKEN SATAY WITH

“PEANUT” SAUCE
INGREDIENTS
For the chicken and marinade:
•1/4 cup (60 ml) canned unsweetened coconut milk
•2 Tablespoons (30 ml) coconut aminos
•2 teaspoons (4 g) mild curry powder
•1 teaspoon (5 ml) apple cider vinegar
•1 teaspoon (4 g) granulated erythritol (or to taste)
•1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch (2 ½ cm) cubes
For the “peanut” sauce:
•2 Tablespoons (30 ml) unsweetened smooth almond butter
•2 Tablespoons (30 ml) canned unsweetened coconut milk
•2 teaspoons (10 ml) coconut aminos
•1 teaspoon (2 g) mild curry powder
•1 teaspoon (5 ml) lime juice
•1 teaspoon (4 g) granulated erythritol (or to taste)
•1/2 teaspoon (1 g) chili powder (or to taste)
•Salt, to taste
INSTRUCTIONS
1. Whisk to combine the coconut milk, coconut aminos, mild curry powder, apple cider vinegar,
garlic and granulated erythritol in a large bowl until completely incorporated. Add the chicken to
the marinade and place in the refrigerator to marinate for at least 1 hour but up to 24 hours.
2. When ready to cook, preheat the air fryer to 400° F (200° C). Thread the chicken onto
4 skewers and discard the excess marinade.
3. Place the skewers in a single layer, without touching, in the lightly greased air fryer KETO AIR FRYER COOKBOOK
basket or tray. (If needed, cook the skewers in several batches.)
4. Cook the skewers for 10 minutes. Turn over the skewers and cook for an additional 5 to 10 minutes
(depending on the size of the cubed chicken) until the chicken is golden brown and cooked through.
5. Meanwhile, whisk to combine the “peanut” sauce ingredients in a small bowl
until completely incorporated.
6. Carefully remove the chicken skewers from the air fryer and serve with the “peanut” sauce.
NOTE: Soak wood skewers in filtered water for about 10 minutes before placing the chicken onto them.
67
STEAK BITES WITH MUSHROOMS

INGREDIENTS
•1/2 lb (225 g) steak, cut into 1-inch (2 ½ cm) cubes
•10 white button mushrooms (4 oz or 100 g), halved or quartered (depending on size of the mushrooms)
•1 Tablespoon (15 ml) sesame oil
•1 teaspoon (5 ml) gluten-free worcestershire sauce
•1 Tablespoon (1 g) chopped fresh parsley (for garnish, optional)
INSTRUCTIONS
2. Combine the steak and mushrooms with the coconut aminos, sesame oil,
worcestershire sauce, garlic powder, salt and pepper until completely coated.
3. Place the seasoned steak and mushrooms in the lightly greased air fryer basket or
tray. (If needed, cook the steak and mushrooms in several batches.)
4. Cook for 8 to 10 minutes, turning over halfway through the cook time, until the steak
is cooked to your liking. Use a meat thermometer to check that the steak reaches a
temperature of 130° F (55° C) for medium-rare and 140° F (60° C) for medium.
5. Carefully remove the steak bites and mushrooms from the air fryer and garnish with the
optional chopped fresh parsley before serving.

69
NAKED CHICKEN TENDERS

INGREDIENTS
•2 chicken breasts (14 oz or 400 g), cut into thick strips
•1 Tablespoon (15 ml) olive oil
•1/2 teaspoon (1 g) dried oregano
INSTRUCTIONS
2. Combine all of the ingredients until the chicken is completely coated with the seasonings.
3. Place the seasoned chicken tenders in a single layer, without touching, in the lightly
greased air fryer basket or tray. (If needed, cook the chicken tenders in several batches.)
time, until golden brown and cooked through. Use a meat thermometer to check the
5. Carefully remove the chicken tenders from the air fryer and serve with Dairy-Free
Ranch Dressing, if desired.

71
BUFFALO CHICKEN MEATLOAF

INGREDIENTS
•1 lb (450 g) ground chicken (or other ground meat, of choice)
•1 large egg, whisked
•3/4 cup (90 g) ground almonds
•2 Tablespoons (16 g) nutritional yeast
•1/4 cup (60 ml) buffalo sauce
•1 Tablespoon (15 ml) coconut aminos
•1 Tablespoon (14 g) tomato paste
•2 cloves of garlic, peeled and minced
For serving:
•1/4 cup (60 ml) buffalo sauce
•2 green onions (1/2 oz or 10 g), chopped (optional)
•1 Tablespoon (1 g) chopped fresh parsley (optional)
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Depending on the size of the air fryer, line a 2
lb (1 kg) loaf pan or two 1 lb (450 g) loaf pans with parchment paper and set aside.
2. Combine all of the meatloaf ingredients until well incorporated. Place the mixture into
the prepared loaf pan or loaf pans.
3. Place the loaf pan or pans in the air fryer. (If needed, cook the 1 lb [450 g] meatloaves separately.)
4. Cook the meatloaf for 30 minutes, checking halfway during the cook time to make sure the
top isn’t browning too quickly, until cooked through. Use a meat thermometer to check the
internal temperature of the meatloaf reaches 165° F (73° C). (If the meatloaf starts to
brown too quickly, loosely cover the pan with aluminum foil and continue cooking.)
5. Carefully remove the meatloaf from the air fryer and let rest for 10 minutes. Brush the
top of the meatloaf with additional buffalo sauce and garnish with the optional
chopped fresh parsley and chopped green onions before serving.

73
“FRIED” FISH STICKS

INGREDIENTS
•Dash of cayenne pepper, to taste (optional)
•2 eggs, whisked
•1 lb (450 g) boneless skinless cod or tilapia filets, cut into 1-inch (2 ½ cm) strips
•Lemon wedges (for serving, optional)
INSTRUCTIONS
2. Combine the almond flour and seasonings in a medium bowl. Whisk the egg in a separate small bowl.
3. Dip each piece of fish into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the fish are breaded.
4. Place the breaded fish sticks in a single layer, without touching, in the air fryer basket or tray
and lightly spray with avocado oil. (If needed, cook the fish sticks in several batches.)
5. Cook the fish sticks for 15 minutes, turning over halfway through the cook time, until
6. Carefully remove the fish sticks from the air fryer and serve with the optional lemon wedges, if desired.

75
ITALIAN SAUSAGE AND PEPPERS

INGREDIENTS
•1 (14 oz or 400 g) can of crushed tomatoes
•1 medium red bell pepper (4 oz or 120 g), sliced
•1 medium yellow bell pepper (4 oz or 120 g), sliced
•1/2 medium red onion (2 oz or 55 g), thinly sliced
•1 teaspoon (1 g) chili flakes (optional)
•1 lb (450 g) Italian sausage (or other sausages, of choice)
•Drizzle of olive oil, to taste (optional)
INSTRUCTIONS
2. Place the crushed tomatoes, bell peppers, onion, garlic, optional chili flakes, dried oregano,
salt and pepper in a lightly greased air fryer-safe casserole dish and stir to combine. Nestle
the sausages in the bell pepper mixture and drizzle with the optional olive oil, if desired.
3. Place the casserole dish in the air fryer. (If needed, cook the sausage and peppers in several batches.)
4. Cook for 20 to 25 minutes, turning over the sausages halfway through the cook time, until
the sausages are cooked through and the peppers are tender. Use a meat thermometer
to check the internal temperature of the sausages reaches 165° F (73° C).
5. Carefully remove the dish from the air fryer and let cool slightly before serving.

77
CHICKEN “FRIED” STEAK

INGREDIENTS
For the chicken “fried” steaks:
•1 egg, whisked
•2 cubed steaks or minute steaks (14 oz or 400 g), pounded thin
•Olive oil, for spray
For the mushroom gravy:
•1 Tablespoon (15 ml) ghee
•1/2 lb (225 g) white button mushrooms, thinly sliced
•1 cup (240 ml) beef broth
•2 Tablespoons (30 ml) coconut cream
INSTRUCTIONS
3. Dip each steak into the whisked egg and then dip into the almond flour mixture, covering completely.
4. Place the breaded steaks in a single layer, without touching, in the air fryer basket or
tray and lightly spray with olive oil. (If needed, cook the steaks in 2 batches.)
time, until golden brown and cooked to your liking.
6. While the steaks cook, melt the ghee in a large skillet over medium-high heat. Add
the mushrooms and garlic to the skillet and saute until the mushrooms are soft. KETO AIR FRYER COOKBOOK
7. Add the beef broth to the skillet and cook until the liquid is reduced by half.
8. Add the coconut cream, salt and pepper to the skillet and cook for about an additional 1 minute.
9. Carefully remove the “fried” steaks from the air fryer and serve with the mushroom gravy.

79
LAMB KOFTAS
INGREDIENTS
•1/2 lb (225 g) ground lamb (or ground beef)
•2 Tablespoons (30 ml) olive oil, divided
INSTRUCTIONS
2. Combine the ground lamb with the fresh parsley and the remaining spices. Divide the mixture
into 4 portions and roll each portion into cylinder shapes. Thread each portion onto a
separate metal skewer and use your hands to press the meat mixture tightly onto the skewer.
3. Place the skewers in a single layer, without touching, in the air fryer basket or tray and brush the
skewers with 1 Tablespoon (15 ml) of olive oil. (If needed, cook the skewers in several batches.)
4. Cook the skewers for 15 minutes, turning over halfway through the cook time and brushing with
the remaining 1 Tablespoon (15 ml) of olive oil, until browned and cooked through. Use a meat
thermometer to check the internal temperature of the lamb reaches 160° F (71° C).
5. Carefully remove the skewers from the air fryer and serve with Tzatziki Sauce, if desired.

81
PORTOBELLO BUN BURGERS

Prep Time: 20 minutes | Cook Time: 20 minutes | Yield: 4 burgers
INGREDIENTS
For the burgers and buns:
•4 portobello mushrooms (12 oz or 336 g), cleaned and gills removed
•11 white button mushrooms (110 g), finely chopped
•1 clove of garlic, peeled and minced
•1 lb (450 g) ground beef
For the roasted red pepper sauce: For the caramelized onion:
•1/2 cup (75 g) roasted red peppers, chopped •1 Tablespoon (15 ml) olive oil
•3/4 cup (180 ml) Easy Blender Mayo •1 medium onion (4 oz or 110 g), thinly sliced
•1/4 cup (8 g) chopped fresh basil •1 •Salt, to taste
clove of garlic, peeled and minced •1
Tablespoon (15 ml) lemon juice
INSTRUCTIONS
2. To make the roasted red pepper sauce, place all of the ingredients in a blender and
blend until smooth. Set aside until ready to use.
3. To make the caramelized onion, add 1 Tablespoon of olive oil to a large skillet over medium-low
heat. Add the sliced onion and salt to the skillet and saute until golden brown and caramelized to
your liking. (Closely watch the onions while they caramelize to make sure they do not burn.)
4. Meanwhile, place the cleaned portobello mushroom caps, without touching, in the air
fryer basket or tray and lightly spray with the avocado oil. Cook the mushroom caps for
5 minutes until soft. Carefully remove the mushroom caps from the air fryer and set
aside. (If needed, cook the mushroom caps in several batches.)
5. While the mushrooms are cooking, add 1 Tablespoon (15 ml) of olive oil to a medium
skillet over medium-high heat. Add the chopped mushrooms and garlic to the skillet and
saute for 5 minutes. Remove from the heat and let cool slightly. KETO AIR FRYER COOKBOOK
6. Place the cooled mushroom mixture, ground beef and tamari sauce or coconut aminos in
a large bowl and mix until combined. Form the mixture into 4 burger patties.
7. Place the burgers in a single layer, without touching, in the air fryer basket or tray and
lightly spray with the avocado oil. (If needed, cook the burgers in several batches.)
8. Cook the burgers for 8 to 10 minutes, flipping halfway through the cook time, until
lightly browned and cooked to your liking. Use a meat thermometer to check the
internal temperature of the burgers reaches 135° F (57° C) for medium and 145° F (63°
C) for medium-well. Carefully remove the burgers from the air fryer and let cool slightly.
9. To serve, place each burger on top of a portobello mushroom and top with the roasted
red pepper sauce and caramelized onions.

83
“FRIED” WHOLE FISH

INGREDIENTS
•2 whole fish (approximately 900 g) (Branzino, Tilapia, White fish, Sea Bass work well)
For the stuffing:

•1 Tablespoon (5 g) crushed coriander seeds
•½ Tablespoon (3 g) crushed black pepper
•1 teaspoon (2 g) crushed fennel seeds
•1 lemon, cut into thick slices
For coating the fish:
INSTRUCTIONS
2. Clean and pat dry the fish. Score the fish with a sharp knife.
3. Coat the fish generously with the olive oil and salt mixture.
4. Coarsely grind the coriander seeds, black pepper and fennel seeds. Mix in 1
Tablespoon of olive oil and salt.
5. Stuff the fish with the above mixture and slices of lemon.
6. Transfer the fish to an air fryer-safe container. (If needed, cut the fish in half to fit your
container and cook in several batches.)
7. Cook at 350°F (175°C) for 12 minutes.
8. Increase the temperature to 375°F (190°C) for 8 minutes to get a nice and crispy texture with
golden color. The fish is fully cooked when its internal temperature reaches 145°F (60°C).
9. Carefully remove the container from the air fryer. Enjoy the “fried” fish with a fresh
squeeze of lemon. Serve with a side of roasted asparagus or any salad of your choice.

Calories: 312 Fat: 14 g Total Carbs: 1.5 g Fiber: 1 g Sugar: 0 g Net Carbs: 0.5 g Protein: 45 g
85
ITALIAN-INSPIRED MUSSELS IN
“MARINARA” SAUCE
INGREDIENTS
•1 lb (450 g) fresh mussels
•2 teaspoons (6 g) minced garlic
•1 Tablespoon (15 g) tomato paste
•½ teaspoon (0.5 g) dried basil
•½ teaspoon (1 g) red pepper flakes
•½ teaspoon (3 g) salt (or to taste)
•½ cup (120 ml) water
INSTRUCTIONS
2. Wash the mussels and remove the beard if not already debearded*. Fresh mussels
are tightly closed, discard the ones that are already open.
3. Add the diced onion, minced garlic, dried basil, red pepper flakes and oil in an air
fryer-safe container and mix well. Cook for 5 minutes.
4. Add the mussels, tomato paste and water and mix well. Cook for 8 minutes. (If needed,
cook the mussels in batches so that they fit the container of the air fryer.)
5. Add the coconut milk and mix well. Cook for an additional 2 minutes. Season with salt, to taste.
6. Carefully remove the container from the air fryer and enjoy the mussels with the gravy.
Can be served with a keto-friendly bread, zucchini noodles or cauliflower rice.
NOTE:
The “beard” of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised
mussels will come debearded. However, if there are some with the hair still on, you can remove the
beard easily by grabbing it with your thumb and forefinger and tugging it toward the hinge of the
mussel shell or you can also use a knife to gently scrape away the beard.

Calories: 294 Fat: 14 g Total Carbs: 11 g Fiber: 1 g Sugar: 1.2 g Net Carbs: 10 g Protein: 29 g
87
ITALIAN-INSPIRED SHRIMP
INGREDIENTS
•1/2 lb (225 g) raw large deveined shrimp with shells on
•1 teaspoon (3 g) minced garlic
•1/2 teaspoon (0.5 g) Italian seasoning
•1 sliced tomato (90 g) or 4-5 cherry tomatoes (optional)
•1/2 cup (120 ml) water
•2 Tablespoons (30 ml) pesto sauce
•1 Tablespoon (2 g) fresh basil (for garnish, optional)
INSTRUCTIONS
2. Combine the shrimp, olive oil, garlic, tomato and Italian seasoning in an air fryer-safe
dish. Place the dish in the air fryer and cook for 10 minutes.
3. Mix halfway through the cooking time. (If needed, cook the shrimp in several batches.)
4. Combine 2 Tablespoons of pesto sauce and 1/2 cup water, add to the shrimp
mixture and stir well. Cook at 375°F (190°C) for 5 minutes.
5. Carefully remove the dish from the air fryer and garnish the shrimp with the optional
chopped basil leaves and serve immediately.
NOTE:
Feel free to substitute the shell-on shrimp with peeled and deveined shrimp. Reduce the
cooking time to 8 minutes in step 2 and the cooking temperature to 350°F (176°C) in step 4.

89
SOUTHERN-STYLE SHRIMP
INGREDIENTS
•1/2 lb (225 g) raw large deveined shrimp with shells on
•1 teaspoon (3 g) minced garlic
•1/2 teaspoon (2 g) Cajun seasoning
•1 Tablespoon (2 g) fresh parsley leaves (for garnish, optional)
INSTRUCTIONS
2. Combine the shrimp, olive oil, garlic and Cajun seasoning in an air fryer-safe dish.
Place the dish in the air fryer and cook for 10 minutes. Mix halfway through the
cooking time. (If needed, cook the shrimp in several batches.)
3. Add water and coconut milk and stir well. Cook at 375°F (190°C) for 5 minutes.
4. Carefully remove the dish from the air fryer and garnish the shrimp with the optional
chopped parsley leaves and serve immediately.
NOTE:
Feel free to substitute the shell-on shrimp with peeled and deveined shrimp. Reduce the
cooking time to 8 minutes in step 2 and the cooking temperature to 350°F (176°C) in step 3.

91
MALAI CHICKEN SKEWERS

INGREDIENTS
•1 lb (450 g) chicken cut into thin strips
•1 Tablespoon (16 g) ginger and garlic paste
•1 teaspoon (2 g) garam masala
•1 teaspoon (2 g) ground cumin
•1/8 teaspoon (0.25 g) allspice powder (optional)
•1/2 teaspoon (3 g) salt or to taste
•2 Tablespoons (30 ml) ghee
•Wooden or metal skewers that can fit the air fryer
Optional: “mint cilantro” chutney

•1 cup (16 g) chopped cilantro
•1/4 cup (7.5 g) chopped mint leaves
•1/8 teaspoon (0.25 g) cumin powder
•1/8 teaspoon (0.5 g) salt
•dash of lemon juice
•2 Tablespoons (30 ml) water
INSTRUCTIONS
2. In a large bowl, combine the chicken, ginger and garlic paste, garam masala, cumin powder,
allspice powder, salt, paprika, and coconut cream and mix well. Let the chicken marinate for
2-3 hours in the fridge. Alternatively, the chicken can be marinated the night before.
3. Thread the chicken in the skewers and coat generously with ghee using a brush. (If
needed, cook the skewers in several batches to avoid overcrowding them in the air fryer.)
4. Cook the skewers at 350°F for 10 minutes, flipping halfway through the cooking time. Use a
meat thermometer to check the internal temperature of the chicken reaches 145°F (63°C).
5. Set the air fryer at 375°F for 6 minutes, flip halfway, for a golden-brown color. KETO AIR FRYER COOKBOOK
6. Carefully remove the skewers from the air fryer and serve with the optional mint cilantro chutney, if desired.
NOTE:
Mix all the ingredients for the mint cilantro chutney in a blender and grind into a fine
paste. Serve with the chicken kebabs.

Calories: 284 Fat: 24 g Total Carbs: 0.5 g Fiber: 0 g Sugar: 0 g Net Carbs: 0.5 g Protein: 16 g
93
THAI-INSPIRED MUSSELS
INGREDIENTS
•1 lb (450 g) fresh mussels
•2 Tablespoons (30 ml) coconut oil
•2 teaspoons (6 g) minced garlic
•1 teaspoon (5 ml) gluten-free tamari sauce or coconut aminos
•1 teaspoon (5 ml) fish sauce
•½ teaspoon (0.5 g) dried basil
•½ teaspoon (1 g) red pepper flakes
•½ teaspoon (3 g) salt or as per taste
•1 teaspoon (2 g) grated ginger (optional)
•½ cup (120 ml) water
INSTRUCTIONS
2. Wash the mussels and remove the beard if not already debearded*. Fresh mussels
are tightly closed. Discard the ones that are already open.
3. Add the diced onion, minced garlic, dried basil, red pepper flakes and oil in an air
fryer-safe container and mix well. Cook for 5 minutes.
4. Now add the mussels, water, grated ginger (optional) and mix well. Cook for 8 minutes.
(If needed, cook the mussels in batches so that they fit the container of the air fryer.)
5. Combine the liquid aminos, fish sauce and coconut milk. Add this mixture to the
mussels and mix well. Season with salt, to taste. Cook for an additional 2 minutes.
6. Carefully remove the container from the air fryer and enjoy the mussels with the gravy.
Can be served with a keto-friendly bread, zucchini noodles or cauliflower rice.
NOTE:
The “beard” of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised
mussels will come debearded. However, if there are some with the hair still on, you can KETO AIR FRYER COOKBOOK
remove the beard easily by grabbing it with your thumb and forefinger and tugging it toward
the hinge of the mussel shell or you can also use a knife to gently scrape away the beard.

Calories: 287 Fat: 14 g Total Carbs: 9 g Fiber: 0.2 g Sugar: 0.2 g Net Carbs: 9 g Protein: 28 g
94
GREEN GODDESS CHICKEN

SKEWERS
INGREDIENTS
•1 lb (450 g) chicken thighs, cut into one-inch cubes
•4 garlic cloves (12 g)
•½-inch (5 g) ginger
•1-2 green chili (45 - 90 g) (as per taste)
•2 Tablespoons (30 ml) mayonnaise
•1/2 teaspoon (3 g) salt, or to taste
•1 Tablespoon (15 ml) lemon juice
•1 cup (30 g) spinach
•1 cup (16 g) cilantro leaves
•½ cup (15 g) mint leaves
•Wooden or metal skewers that can fit the air fryer
INSTRUCTIONS
2. In a grinder, add the garlic, ginger, green chili, lemon juice, spinach, cilantro, and mint.
Grind to a fine paste. Add the garam masala, cumin powder, mayonnaise, and salt.
3. In a large bowl, combine the chicken with the above mixture and marinate for at least
an hour in the fridge. Alternatively, the chicken can be marinated the night before.
4. Thread the chicken in the skewers and coat generously with ghee using a brush. (If
needed, cook the skewers in several batches to avoid overcrowding them in the air fryer.)
5. Cook the skewers at 350°F for 10 minutes, flipping halfway through the cooking time. Use a
meat thermometer to check the internal temperature of the chicken reaches 145°F (63°C).
6. Set the air fryer at 375°F for 8 minutes, flip the skewers halfway.
7. Carefully remove the skewers from the air fryer and enjoy with a fresh squeeze of lemon juice.

Calories: 355 Fat: 30 g Total Carbs: 1.2 g Fiber: 0.5 g Sugar: 0 g Net Carbs: 0.7 g Protein: 19 g
96
TURKEY KEBABS
INGREDIENTS
•1 lb (450 g) ground turkey (or any other ground meat of choice)
•1 teaspoon (2 g) minced ginger
•1/2 teaspoon (1.5 g) minced garlic
•1/8 teaspoon (0.25 g) allspice powder (optional)
• 2 Tablespoons (2 g) chopped cilantro (optional)
•1/2 teaspoon (3 g) salt, or to taste
•3 Tablespoons (45 ml) mayonnaise
•1 teaspoon (2 g) finely chopped green chilies or 1 teaspoon (2 g) of paprika
For the “mint cilantro” chutney:

•1 cup (16 g) chopped cilantro
•1/4 cup (7.5 g) chopped mint leaves
•1/8 teaspoon (0.25 g) cumin powder
•dash of lemon juice
INSTRUCTIONS
2. In a large bowl, combine the ground turkey, minced ginger, minced garlic, garam masala,
cumin powder, allspice powder (optional), 2 Tablespoons of chopped cilantro (optional),
salt, mayonnaise and green chili (or paprika). Mix well. Form the mixture into 12 small rolls.
3. Coat the meat rolls generously with ghee and place them in a single layer, in a lightly greased air
fryer basket or tray. (If needed, cook the rolls in several batches to avoid overcrowding them.)
4. Cook the kebabs at 350°F for 10 minutes, flipping halfway through the cooking time,
until lightly browned and cooked to your liking. Use a meat thermometer to check the
internal temperature of the kebabs reaches 145°F (63°C). KETO AIR FRYER COOKBOOK
5. Set the air fryer at 375°F for 6 minutes, flipping halfway, for a golden brown color.
6. Carefully remove the kebabs from the air fryer and serve with the optional mint cilantro chutney, if desired.
NOTE:
For the mint cilantro chutney, mix all of its ingredients in a blender and grind into a fine
paste. Serve with the turkey kebabs.

98
TURKISH-INSPIRED SALMON
INGREDIENTS
•12 oz (340 g) salmon, cut into 1-inch cubes
•2 Tablespoons (30 g) tomato paste
•4 crushed garlic cloves (12 g) or 2 teaspoons (6 g) minced garlic
•1 teaspoon (2 g) paprika or ½ teaspoon (1 g) crushed red pepper flakes
•½ cup (75 g) green bell pepper, cut into 1-inch squares
•½ cup (75 g) red bell pepper, cut into 1-inch squares
•½ cup (80 g) onions, cut into 1-inch squares
•½ teaspoon (1 g) cumin powder
•1 teaspoon (5 g) salt, or to taste
INSTRUCTIONS
2. Mix the olive oil, tomato paste, garlic, paprika (or red pepper flakes), cumin powder,
and salt in an air fryer-safe container. Cook for 7 minutes.
3. Add the salmon and the chopped vegetables to the container in the air fryer. Combine
all the ingredients with the tomato paste.
4. Cook at 375°F (190°C) for 8 minutes or until the internal temperature of the salmon
reaches 125°F (50°C).
5. Carefully remove the container from the air fryer and enjoy.

Calories: 328 Fat: 25 g Total Carbs: 5 g Fiber: 1.5 g Sugar: 2 g Net Carbs: 3.5 g Protein: 19 g
Snacks &
Sides
Pepperoni Meatballs 100
Crunchy Onion Rings 102
“Faux”tato Chips 104

Crispy Cauliflower Bites 106
Garlic Jicama Fries 108
Crispy Bacon Brussels Sprouts Salad 111
Peppery Calamari Rings 113

Cauliflower Fried “Rice” 115
Simple “Fried” Okra 117
Dairy-Free Fried “Cheese” Sticks 119

“Fried” Brussels Sprouts 123

Rosemary Eggplant Fries 125
Crunchy Almond Flour Crackers 127
“Cheesy” Tortilla Chips 129

“Fried” Mushrooms 131
Onion Blossom 133

Seasoned Shoestring Fries 135
Cauliflower “Popcorn” 137
Salted Pretzel Sticks 139
Spicy Avocado Fries 141
Sandwich Thins 143

“Sour Cream” and Onion Zucchini Fries 145
“Fried” Pickles 147
Bacon-Wrapped Asparagus 149
Herb Cauliflower Bites 151
Spicy Asparagus “Fries” 153
Sticky Asian Chicken Wings 155
Frozen Green Bean “Fries” 157
Stuffed Portobello Mushrooms 159
Egg Primavera Bites 160
Stuffed Okra 162
Broccoli and Ham Mini Muffins 164
Prosciutto-Wrapped Muffins 166
100
PEPPERONI MEATBALLS
INGREDIENTS
•2/3 lb (300 g) ground beef or ground pork
•1/3 lb (150 g) pepperoni slices
•1 egg, whisked
•1/4 cup (4 g) chopped fresh parsley
INSTRUCTIONS
2. Place all of the ingredients in a food processor and pulse until completely combined. (Alternatively,
finely chop the pepperoni and mix the ingredients by hand until completely combined.)
3. Form the meat mixture into small meatballs and place in a single layer, without
touching, in the lightly greased air fryer basket or tray.
4. Cook the meatballs for 10 to 12 minutes, turning over halfway through the cook time, until cooked through. Use
a meat thermometer to check the internal temperature of the meatballs reaches 165° F (73° C).
5. Carefully remove the meatballs from the air fryer and let cool slightly before serving.

102
CRUNCHY ONION RINGS

INGREDIENTS
•2 teaspoons (4 g) paprika powder
•1 ½ teaspoons (8 g) salt
•1 teaspoon (2 g) cayenne pepper (or to taste, optional)
•1/2 teaspoon (1 g) black pepper
•1 egg, whisked
•1 large onion (8 oz or 220 g), sliced and separated into individual rings
INSTRUCTIONS
3. Dip each onion ring into the whisked egg and then dip into the almond flour mixture,
covering completely. Continue until all of the onion rings are breaded.
4. Place the onion rings in a single layer, without touching, in the air fryer basket or tray and
lightly spray with the avocado oil. (If needed, cook the onion rings in several batches.)
5. Cook the onion rings for 15 minutes, turning over halfway through the cook time, until
6. Carefully remove the onion rings from the air fryer and let cool slightly before serving.

104
“FAUX”TATO CHIPS
Prep Time: 15 minutes | Cook Time: 1 hour 40 minutes | Yield: 2 servings
INGREDIENTS
•1/4 head of cauliflower (5 oz or 150 g), broken into small florets
•1 Tablespoon (7 g) flax meal
•1/2 Tablespoon (8 ml) coconut oil
INSTRUCTIONS
1. Steam the cauliflower florets until softened, about 10 minutes. Drain well.
2. Place the steamed cauliflower and the remaining ingredients in a food processor or
high-speed blender and combine to form a dough.
3. Form the cauliflower dough into small balls. Place each ball between 2 pieces of parchment paper
and use a rolling pin to flatten as thin as possible. Continue until all of the dough has been rolled.
4. When ready to cook, preheat the air fryer to 200° F (100° C). Line the air fryer basket or
tray with lightly greased parchment paper.
5. Place the flattened cauliflower dough in a single layer, without touching, in the
prepared air fryer basket or tray. (If needed, cook the chips in several batches.)
6. Cook the cauliflower chips for 1 hour. Turn over the chips and continue to cook for 40
minutes until slightly golden and crispy.
7. Carefully remove the chips from the air fryer and let cool completely before serving.

106
CRISPY CAULIFLOWER BITES

INGREDIENTS
•1/2 cauliflower (11 oz or 300 g), chopped into small florets
•2 Tablespoons (10 g) garlic powder
•Dash of chili powder, to taste (optional)
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Pat dry the cauliflower florets with a clean
paper towel if wet. (Be sure to chop the florets small to ensure a fast cooking time.)
2. Toss the florets with the avocado oil, salt and pepper in a large bowl until completely coated.
3. In a separate large bowl, combine the almond flour, garlic powder, cumin powder
and optional chili pepper. Add the oil-coated florets into the dry mixture and toss for
1 minute until the florets are evenly covered with the almond flour mixture.
4. Place the breaded florets in a single layer, without touching, in a lightly greased air fryer
basket or tray. (If needed, cook the florets in several batches.)
5. Cook the florets for 5 to 7 minutes, turning over halfway through the cook time, until
lightly browned and tender.
6. Carefully remove the cauliflower bites from the air fryer and let cool slightly before serving.

108
GARLIC JICAMA FRIES

INGREDIENTS
•1 jicama (1 ½ lb or 660 g), peeled and cut into long, thin fries* (see recipe note)
INSTRUCTIONS
2. Toss the jicama fries with the avocado oil, garlic powder and salt in a large bowl until completely coated.
3. Place the seasoned jicama fries in a single layer, without touching, in the air fryer
basket or tray. (If needed, cook the fries in several batches.)
4. Cook the fries for 10 minutes. Turn over and cook for an additional 5 to 10 minutes
until the fries are golden and cooked through.
5. Carefully remove the fries from the air fryer and serve immediately.
NOTE:
*If jicama isn’t available in your area, rutabagas (or swedes) and turnips can be used as a substitute.

109
CAULIFLOWER TOTS
INGREDIENTS
•1/2 head of cauliflower (11 oz or 300 g), broken into florets
•1 egg, whisked
•1/4 cup (28 g) flax meal
•1 to 2 Tablespoons (15 to 30 ml) water (if needed)
INSTRUCTIONS
1. Preheat the air fryer to 375° F (190° C). Line the air fryer basket or tray with lightly
greased parchment paper.
2. Place the cauliflower florets and onion in a food processor and pulse into very small pieces. Use a
cheesecloth or clean paper towel to squeeze as much excess water from the mixture as possible.
3. In a medium bowl, combine the cauliflower mixture with the remaining ingredients to
form a rough paste. If needed, add 1 to 2 Tablespoons (15 to 30 ml) of water if the
mixture is too dry. Form the mixture into small oblong-shaped tots.
4. Place the cauliflower tots in a single layer, without touching, in the air fryer basket or
tray. (If needed, cook the cauliflower tots in several batches.)
5. Cook the cauliflower tots for 10 to 12 minutes, turning over halfway through the
cook time, until lightly browned and cooked through.
6. Carefully remove the cauliflower tots from the air fryer and let cool slightly before
serving with Dairy-Free Ranch Dressing, if desired.

111
CRISPY BACON BRUSSELS

SPROUTS SALAD
INGREDIENTS
•2 slices of bacon (2 oz or 56 g), cooked and chopped
•15 large Brussels sprouts (10 oz or 285 g), green outer leaves only
•1/2 Tablespoon (8 ml) olive oil
INSTRUCTIONS
2. Toss the Brussels sprouts leaves with the olive oil and salt until completely coated.
3. Evenly spread the Brussels sprouts leaves in a single layer in the air fryer basket or tray.
4. Cook the Brussels sprouts for 7 minutes, gently stirring halfway through the cook time, until
the leaves are slightly crispy. (If the Brussels sprouts are cooked longer, they will likely burn).
5. Carefully remove the Brussels sprouts from the air fryer and toss with the chopped
bacon before serving immediately.

113
PEPPERY CALAMARI RINGS

INGREDIENTS
•1 teaspoon (1 g) pepper (or to taste)
•1 egg, whisked
•1/2 lb (225 g) calamari or squid, defrosted if frozen, cut into bite-size rings
INSTRUCTIONS
3. Dip each calamari ring into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the calamari are breaded.
4. Place the breaded calamari in a single layer, without touching, in a lightly greased air
fryer basket or tray. (If needed, cook the calamari in several batches.)
5. Cook the calamari for 10 minutes, turning over halfway through the cook time, until golden brown.
6. Carefully remove the calamari from the air fryer and let cool slightly before serving.

115
CAULIFLOWER FRIED “RICE”

INGREDIENTS
•1/2 cauliflower (11 oz or 300 g), processed into small “rice-like” pieces
•1/4 medium red bell pepper (1 oz or 30 g), diced
•1/4 medium green bell pepper (1 oz or 30 g), diced
•1 jalapeno pepper (1 oz or 30 g), seeds removed and diced (optional)
•1/2 green onion, diced
•Salt, to taste
INSTRUCTIONS
2. Combine all of the ingredients in a large bowl until fully incorporated.
3. Spread the vegetable mixture in a single layer in the air fryer tray or basket. (If needed,
cook the “rice” in several batches.)
4. Cook the “rice” for 12 minutes, stirring halfway through the cook time, until the
vegetables are slightly softened and cooked to your liking.
5. Carefully remove the fried “rice” from the air fryer and serve.

117
SIMPLE “FRIED” OKRA

INGREDIENTS
•1 lb (450 g) okra, cut into 1-inch (2 ½ cm) pieces
•1 teaspoon (5 ml) salt
•1/2 teaspoon (1 g) paprika (or chili powder for a spicier option)
INSTRUCTIONS
2. Toss all of the ingredients in a large bowl until completely coated.
3. Place the seasoned okra in a single layer in the air fryer basket or tray. (If needed,
cook the okra in several batches.)
4. Cook the okra for 10 to 12 minutes, turning over halfway through the cook time,
until browned and cooked to your liking.
5. Carefully remove the okra from the air fryer and let cool slightly before serving.

119
DAIRY-FREE FRIED
“CHEESE” STICKS
INGREDIENTS
•2 Tablespoons (14 g) coconut flour
•2 eggs, whisked
•10 whole hearts of palm (approx. 2 [14 oz or 400 g] cans), drained well
INSTRUCTIONS
2. Combine the coconut flour, nutritional yeast, dried oregano, garlic powder, water, salt
and pepper in a medium bowl. Whisk the eggs in a separate small bowl.
3. Dip each heart of palm into the whisked egg and then dip into the coconut flour
mixture, covering completely. Continue until all of the hearts of palm are breaded.
4. Place the breaded hearts of palm in a single layer, without touching, in the air fryer basket or
tray and lightly spray with avocado oil. (If needed, cook the hearts of palm in several batches.)
5. Cook the hearts of palm for 7 minutes, turning over halfway through the cook time, until golden brown.
6. Carefully remove from the air fryer and serve the “cheese” sticks with Sugar-Free
Marinara Dipping Sauce, if desired.

121
SWEET AND SPICY

CAULIFLOWER “WINGS”
INGREDIENTS
•1 teaspoon (3 g) nutritional yeast
•1 teaspoon (5 ml) olive oil
•3 eggs, whisked
•1 head of cauliflower (1 1/3 lbs or 600 g), cut into wing-size florets
For the sweet chili sauce:
•1/4 cup (60 ml) rice vinegar
•2 Tablespoons (30 ml) gluten-free tamari sauce
•1 Tablespoon (15 ml) chili sauce (or to taste)
•1/4 cup (48 g) granulated erythritol (or to taste)
•1/4 cup (30 g) xanthan gum
•1/4 teaspoon (1 g) ground ginger
•1/2 teaspoon (1 g) chili flakes (or to taste)
INSTRUCTIONS
2. Combine the almond flour, nutritional yeast, garlic powder, paprika, olive oil, salt
and pepper in a medium bowl. Whisk the egg in a separate small bowl.
3. Dip each cauliflower “wing” into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the “wings” are breaded. KETO AIR FRYER COOKBOOK
4. Place the breaded “wings” in a single layer, without touching, in the air fryer basket or
tray and lightly spray with avocado oil. (If needed, cook the “wings” in several batches.)
5. Cook the “wings” for 10 minutes, turning over halfway through the cook time, until
6. Meanwhile, combine the sweet chili sauce ingredients in a saucepan over medium heat
and cook for 10 minutes, stirring constantly, until the sauce has slightly thickened.
7. Carefully remove the “wings” from the air fryer and serve immediately with the sweet chili sauce.

123
“FRIED” BRUSSELS SPROUTS

INGREDIENTS
•1 lb (450 g) Brussels sprouts, ends removed and
quartered •2 Tablespoons (30 ml) olive oil •Salt
and pepper, to taste
INSTRUCTIONS
2. Toss all of the ingredients in a large bowl until completely combined.
3. Place the Brussels sprouts in a single layer in the air fryer basket or tray. (If
needed, cook the Brussels sprouts in several batches.)
4. Cook the Brussels sprouts for 7 minutes, stirring halfway through the cook time, until
tender. If the Brussels sprouts are not tender, cook for another 3 minutes or until
tender to your liking. If desired, increase the temperature to 400° F (200° C) and
continue to cook for an additional 3 minutes for crispy Brussels sprouts.
5. Carefully remove the Brussels sprouts from the air fryer and serve immediately.

125
ROSEMARY EGGPLANT FRIES

INGREDIENTS
•2 teaspoons (2 g) chopped fresh rosemary
•1/4 teaspoon (1/2 g) black pepper
•1 egg, whisked
•1 medium eggplant (1 lb or 500 g), peeled and cut into 1/2-inch (1 ¼ cm) fries
INSTRUCTIONS
3. Dip each eggplant fry into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the eggplant fries are breaded.
4. Place the breaded eggplant fries in a single layer, without touching, in the air fryer basket or tray
and lightly spray with the avocado oil. (If needed, cook the eggplant fries in several batches.)
5. Cook the eggplant fries for 15 to 20 minutes, turning over halfway through the cook
time, until golden brown and cooked through.
6. Carefully remove the eggplant fries from the air fryer and let cool slightly before serving
with Tahini Aioli, if desired.

127
CRUNCHY ALMOND
FLOUR CRACKERS
INGREDIENTS
•1/3 cup (53 g) hemp hearts
•1/4 teaspoon (1/2 g) paprika (or cayenne pepper for a spicier option)
•1 egg, whisked
INSTRUCTIONS
1. Mix all of the ingredients in a large bowl until completely combined to form a dough.
2. Place the dough between 2 pieces of parchment paper and use a rolling pin to flatten as
thin as possible. Cut the flattened dough into 1-inch (2 ½ cm) squares. (If desired, divide
the dough into 2 smaller dough balls and roll each one separately.)
4. Place the dough squares in a single layer, without touching, in the air fryer basket or tray
and lightly spray with avocado oil. (If needed, cook the crackers in several batches.)
5. Cook the crackers for 5 minutes, turning over halfway through the cook time, until
golden brown. (The crackers are slightly soft but will crisp as they cool.)
6. Carefully remove the crackers from the air fryer and let cool completely before serving.

129
“CHEESY” TORTILLA CHIPS

INGREDIENTS
•1 Tablespoon (12 g) chia seeds
•1 teaspoon (3 g) nutritional yeast
•1/4 teaspoon (1 g) cumin powder
INSTRUCTIONS
1. Combine the chia seeds and water in a small bowl and let sit for 10 minutes to
thicken into a gel-like mixture.
2. Combine the almond flour, nutritional yeast and seasonings with the chia seed
mixture in a large bowl and knead with clean hands to form a dough.
3. Place the dough between 2 pieces of parchment paper and use a rolling pin to flatten as
thin as possible. Cut the flattened dough into tortilla-size triangles. (If desired, divide the
dough into 2 smaller dough balls and roll each one separately.)
5. Place the tortilla dough in a single layer, without touching, in the air fryer basket or tray
and lightly spray with avocado oil. (If needed, cook the tortillas in several batches.)
6. Cook the tortillas for 5 minutes. Turn over the tortillas and continue to cook for an additional 2 to
3 minutes until slightly browned. (The tortillas are slightly soft but will crisp as they cool.)
7. Carefully remove the tortillas from the air fryer and let cool completely before serving.

131
“FRIED” MUSHROOMS
INGREDIENTS
•20 whole white button mushrooms (7 oz or 200 g)
•1 egg, whisked
INSTRUCTIONS
1. Preheat the air fryer to 400° F (200° C). Use a clean paper towel to gently remove any
excess dirt from the mushrooms, if needed.
3. Dip each mushroom into the whisked egg and then dip into the almond flour mixture,
covering completely. Continue until all of the mushrooms are breaded.
4. Place the breaded mushrooms in a single layer, without touching, in the air fryer basket or tray
and lightly spray with avocado oil. (If needed, cook the mushrooms in several batches.)
5. Cook the mushrooms for 14 to18 minutes, turning over halfway through the cook time,
until golden brown and cooked through.
6. Carefully remove the “fried” mushrooms from the air fryer and serve with Dairy-Free
Ranch Dressing, if desired.

133
ONION BLOSSOM
INGREDIENTS
•1 medium white onion (4 oz or 110 g)
•1 egg, whisked
•1/4 cup (60 ml) unsweetened almond milk or coconut milk (plus additional, if needed)
INSTRUCTIONS
1. To prepare the onion, cut about 1/2-inch (1 ¼ cm) from the top of the onion and discard. Peel
the onion and discard the papery outer layers. Turn the onion over and place the cut side down
on a cutting board. Make downward cuts about 1/2-inch (1 ¼ cm) from the root. Continue
making downward cuts, about 1/2-inch (1 ¼ cm) intervals, until the entire onion is cut. Turn the
onion over and gently separate the onion petals, keeping them attached to the root.
2. Whisk to combine the remaining ingredients in a large bowl to create a smooth,
pourable batter. If the batter is too thick, add additional almond milk or coconut milk,
about 1 Tablespoon (15 ml) at a time, until the batter is pourable.
3. Use a spoon or brush to coat the onion with batter, separating the petals to cover as
much of the onion with the batter as possible.
4. When ready to cook, preheat the air fryer to 400° F (200° C). If desired, line the air
fryer basket or tray with parchment paper.
5. Place the battered onion, root side down, in the air fryer basket or tray and cook for 15
to 20 minutes until golden and crispy.
6. Carefully remove the onion blossom from the air fryer and let cool slightly before serving.

135
SEASONED SHOESTRING FRIES

INGREDIENTS
•1 lb (450 g) turnip, peeled
•1 Tablespoon (3 g) chopped fresh rosemary
•Chopped fresh parsley (for garnish, optional)
INSTRUCTIONS
2. Use a mandolin fitted with the julienne blade to create matchstick turnip fries.
3. Toss the fries with the olive oil, nutritional yeast, fresh rosemary and salt in a large
bowl until completely coated.
4. Place the turnip fries in a single layer, without touching as much as possible, in the air
fryer basket or tray. (If needed, cook the turnip fries in several batches.)
5. Cook the turnip fries for 15 minutes, turning over halfway through the cook time, until golden
brown and cooked through. (Check the fries after 10 minutes to make sure they are not burning.)
6. Carefully remove the shoestring fries from the air fryer and toss with the optional
chopped fresh parsley before serving with Garlic Mayo, if desired.

137
CAULIFLOWER “POPCORN”
INGREDIENTS
•1/2 cup + 2 Tablespoons (150 ml) water
•1 head of cauliflower (1 1/3 lb or 600 g), cut into popcorn-size pieces
INSTRUCTIONS
2. Combine the almond flour, seasonings and water in a medium bowl. Add the cauliflower
to the bowl and toss until completely coated with the almond flour mixture.
3. Place the breaded cauliflower in a single layer, without touching, in the air fryer basket or tray
and lightly spray with the avocado oil. (If needed, cook the cauliflower in several batches.)
4. Cook the cauliflower for 10 minutes, turning over halfway through the cook time, until
golden brown and slightly tender.
5. Carefully remove the cauliflower “popcorn” from the air fryer and serve immediately
with Dairy-Free Ranch Dressing, if desired.

139
SALTED PRETZEL STICKS

INGREDIENTS
•3 eggs, divided
•1 Tablespoon (15 ml) melted ghee
•1 ¼ cups (150 g) almond flour
•1 Tablespoon (15 g) salt (plus additional, optional)
INSTRUCTIONS
1. In a large bowl, whisk to combine 2 eggs with the melted ghee.
2. Add the remaining ingredients to the bowl and combine to form a dough. Let the dough rest for 5 minutes.
3. Portion the rested dough into equal-size pieces and use your hand to roll into long, thin sticks.
5. Whisk the remaining 1 egg in a small bowl and brush over the pretzel dough. If
desired, sprinkle the dough with additional salt.
6. Place the pretzel dough in a single layer, without touching, in the air fryer basket or
tray. (If needed, cook the pretzels in several batches.)
7. Cook the pretzel sticks for 10 minutes. Turn over and continue to cook for an additional
5 minutes until the pretzels are slightly golden and cooked through.
8. Carefully remove the pretzels from the air fryer and let cool completely before
serving with mustard, if desired.

141
SPICY AVOCADO FRIES

INGREDIENTS
•2 large avocados (14 oz or 400 g), cut lengthwise into fry-shaped wedges (about 8 to 10 fries per avocado)
•1 egg, whisked
•1/4 teaspoon (1 g) cayenne pepper (or to taste, optional)
INSTRUCTIONS
3. Dip each avocado fry into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the avocado fries are breaded.
4. Place the breaded avocado fries in a single layer, without touching, in the air fryer basket or tray
and lightly spray with avocado oil. (If needed, cook the avocado fries in several batches.)
5. Cook the avocado fries for 10 minutes, turning over halfway through the cook time, until golden brown.
6. Carefully remove the avocado fries from the air fryer and serve immediately with
Sriracha Mayo, if desired.

143
SANDWICH THINS
Prep Time: 5 minutes | Cook Time: 10 minutes | Yield: 2 sandwich thins
INGREDIENTS
•Coconut oil or avocado oil, for greasing the ramekins
•1 Tablespoon (7 g) coconut flour
•1 Tablespoon (8 g) unflavored collagen protein powder
•2 eggs, whisked
•1 Tablespoon (15 ml) unsweetened almond milk or coconut milk
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Grease 2 air fryer-safe ramekins with coconut
oil or avocado oil and set aside.
2. Combine the remaining ingredients in a medium bowl to form a smooth batter. Pour an equal
amount of batter into the prepared ramekins. (If needed, cook each sandwich thin separately.)
3. Place the ramekins in the air fryer and cook for 10 minutes until a toothpick inserted
in the center of the sandwich thins comes out clean.
4. Carefully remove the ramekins from the air fryer and allow to cool completely before removing the
sandwich thins. Slice each sandwich thin in half lengthwise and serve with desired fillings, of choice.

145
“SOUR CREAM” AND ONION

ZUCCHINI FRIES
INGREDIENTS
•1/4 cup (32 g) nutritional yeast
•2 Tablespoons (14 g) onion powder
•2 zucchinis (8 oz or 240 g), peeled and deseeded, cut into fry-shaped wedges
INSTRUCTIONS
2. Combine the seasonings in a medium bowl. Toss the zucchini fries in the seasoning
mixture until completely coated.
3. Place the seasoned zucchini fries in a single layer, without touching, in the air fryer basket or
tray and lightly spray with avocado oil. (If needed, cook the zucchini fries in several batches.)
4. Cook the zucchini fries for 12 to 15 minutes, turning over halfway through the cook
time, until golden and cooked through.
5. Carefully remove the zucchini fries from the air fryer and serve immediately.

147
“FRIED” PICKLES
INGREDIENTS
•1 ¾ cups (270 g) pickle slices
•2 eggs, whisked
INSTRUCTIONS
1. Preheat the air fryer to 400° F (200° C). Pat dry the pickles with a clean paper towel to
remove as much excess moisture as possible.
2. Combine the almond flour and seasonings in a medium bowl. Whisk the eggs in a separate small bowl.
3. Dip each pickle slice into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the pickle slices are breaded.
4. Place the breaded pickle slices in a single layer, without touching, in the air fryer basket or tray
and lightly spray with the avocado oil. (If needed, cook the pickle slices in several batches.)
5. Cook the pickle slices for 12 minutes, turning over halfway through the cook time, until
golden brown and crispy.
6. Carefully remove the “fried” pickles from the air fryer and let cool slightly before serving
with Boom Boom Sauce, if desired.

149
BACON-WRAPPED ASPARAGUS
INGREDIENTS
•12 asparagus spears (7 oz or 192 g)
•12 slices of bacon (12 oz or 336 g)
INSTRUCTIONS
2. Wrap one asparagus spear with one slice of bacon. Continue until all of the asparagus is wrapped.
3. Place the bacon-wrapped asparagus in a single layer, without touching, in the air fryer basket or tray and
lightly spray with the avocado oil. (If needed, cook the bacon-wrapped asparagus in several batches.)
4. Cook the bacon-wrapped asparagus for 10 minutes, turning over halfway through the
cook time, until the bacon is crispy and the asparagus is cooked to your liking.
5. Carefully remove the bacon-wrapped asparagus from the air fryer and let cool slightly
before serving with Lemon Aioli, if desired.

151
HERB CAULIFLOWER BITES

INGREDIENTS
•1 cauliflower (1 1/3 lbs or 600 g), chopped into small florets
•1 Tablespoon (1 g) chopped fresh parsley
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Pat dry the cauliflower florets with a clean
paper towel, if needed.
2. Toss the cauliflower florets with the remaining ingredients until evenly coated with the seasoning mixture.
3. Place the coated florets in a single layer, without touching, in a lightly greased air fryer
basket or tray. (If needed, cook the florets in several batches.)
4. Cook the florets for 10 to 15 minutes, turning over halfway through the cook time, until
lightly browned and tender.
5. Carefully remove the herb cauliflower bites from the air fryer and let cool slightly before
serving with Tahini Dipping Sauce, if desired.

153
SPICY ASPARAGUS “FRIES”

INGREDIENTS
•1 teaspoon (1 g) chili flakes
• 1 egg, whisked
•1/2 lb (225 g) asparagus spears
INSTRUCTIONS
3. Dip each asparagus spear into the whisked egg and then dip into the almond flour
mixture, covering completely. Continue until all of the asparagus spears are breaded.
4. Place the breaded asparagus spears in a single layer, without touching, in the air fryer basket or tray and
lightly spray with the avocado oil. (If needed, cook the asparagus spears in several batches.)
5. Cook the asparagus “fries” for 10 minutes, turning over halfway through the cook time,
until golden brown and crispy.
6. Carefully remove the spicy asparagus “fries” from the air fryer and let cool slightly
before serving with Zesty Ranch Dipping Sauce, if desired.

155
STICKY ASIAN CHICKEN WINGS

INGREDIENTS
•1 Tablespoon (15 ml) unflavored erythritol syrup
•1 Tablespoon (15 ml) rice vinegar
•1 Tablespoon (15 ml) sesame oil
•1 Tablespoon (15 ml) tomato paste
•1 lb (450 g) chicken wings
For garnish:
•2 green onions (1/2 oz or 10 g), sliced
•1 teaspoon (5 g) sesame seeds
INSTRUCTIONS
2. Whisk to combine the coconut aminos, unflavored erythritol syrup, rice vinegar, sesame
oil, tomato paste and pepper in a large bowl. Add the chicken wings to the bowl and
toss until completely coated with the sticky glaze.
3. Place the coated wings in a single layer, without touching, in the air fryer basket or
tray. (If needed, cook the wings in several batches.)
4. Cook the wings for 15 minutes, turning over halfway through the cook time and
brushing with additional glaze, until cooked through. Use a meat thermometer to
check the internal temperature of the wings reaches 165° F (73° C).
5. Carefully remove the wings from the air fryer and garnish with sliced green onions
and sesame seeds before serving.

157
FROZEN GREEN BEAN “FRIES”

INGREDIENTS
•7 oz (196 g) frozen green beans (see recipe note)
•1 teaspoon (2 g) old bay seasoning
INSTRUCTIONS
2. Toss the frozen green beans with the olive oil and old bay seasoning in a large bowl
until completely coated.
3. Place the green bean “fries” in a single layer, without touching as much as possible, in
the air fryer basket or tray. (If needed, cook the green bean “fries” in several batches.)
4. Cook the green bean “fries” for 10 to 12 minutes, turning over halfway through the cook time, until
golden brown and crispy (Check the “fries” after 8 minutes to make sure they are not burning.)
5. Carefully remove the green bean “fries” from the air fryer and serve immediately.
NOTE:
The green beans do not need to be thawed before cooking.

159
STUFFED PORTOBELLO
MUSHROOMS
INGREDIENTS
•3/4 cup (100 g) raw cashews (soaked in hot water for 1 hour)
•3 Tablespoons (45 ml) olive oil, divided
•1 clove of garlic, peeled and minced
•1 cup (30 g) spinach
•2 large portobello mushrooms (6 oz or 168 g), cleaned and gills removed
•Salt, to taste
INSTRUCTIONS
1. Preheat the air fryer to 400° F (200° C). Drain the cashews.
2. Place the drained cashews and 1 Tablespoon (15 ml) of olive oil in a blender and blend
until smooth. Set aside until ready to use.
3. Add the remaining 2 Tablespoons (30 ml) of olive oil to a large skillet over medium heat.
Add the garlic to the skillet and saute until fragrant.
4. Add the spinach to the skillet and saute until wilted, about 1 to 2 minutes.
5. Remove the skillet from the heat and stir-in the cashew mixture until completely
combined with the spinach. Season with salt, to taste. Place an equal amount of the
spinach mixture into each portobello mushroom cap.
6. Place the stuffed mushrooms, without touching, in the lightly greased air fryer basket
or tray. (If needed, cook the stuffed mushrooms in 2 batches.)
7. Cook the stuffed mushrooms for 7 to 8 minutes, checking halfway during the cook time to make
sure the stuffing isn’t browning too quickly, until the portobello mushrooms are cooked through.
8. Carefully remove the stuffed mushrooms from the air fryer. Let cool slightly before
cutting the stuffed mushrooms in half and serve.

160
EGG PRIMAVERA BITES

INGREDIENTS
•½ cup (120 ml) egg whites
•2 Tablespoons (20 g) diced onions
•2 Tablespoons (16 g) diced zucchini
•2 Tablespoons (18 g) diced red bell pepper
•2 Tablespoons (11 g) diced broccoli
•2 Tablespoons (17 g) diced ham or diced sausage
•½ teaspoon (0.5 g) Italian seasoning
•½ teaspoon (3 g) salt or as per taste
INSTRUCTIONS
2. Mix the onion, zucchini, bell pepper, broccoli, ham (or sausage) with olive oil and Italian seasoning.
3. Transfer the mixture to a greased silicone egg bites mold or to mini ramekins that are
air fryer-safe. Cook for 5 minutes.
4. Meanwhile, mix the eggs, egg whites, salt, black pepper, and coconut milk and whisk well.
5. Transfer this egg mixture equally to the silicone egg bites mold or to the ramekins
in the air fryer. The mixture should yield about 12 egg bites.
6. Cook for 12 minutes or until the egg mixture is set.
7. Carefully remove the silicone mold/ramekins from the air fryer and enjoy the egg bites.

Calories: 187 Fat: 15 g Total Carbs: 1 g Fiber: 0.3 g Sugar: 0.5 g Net Carbs: 0.7 g Protein: 12 g
162
STUFFED OKRA
INGREDIENTS
•1 lb (450 g) okra
For stuffing:
•2 Tablespoons (30 ml) avocado oil*
•2 Tablespoons (12 g) coriander powder
•2 teaspoons (4 g) cumin powder
•1 teaspoon (2 g) garam masala powder
•¼ teaspoon (0.5 g) turmeric powder (optional)
•2 teaspoons (4 g) paprika
•2 teaspoons (8 g) erythritol sweetener
•1/2 teaspoon (3 g) salt or as per taste
For coating the okra:
•¼ teaspoon (1 g) salt
INSTRUCTIONS
2. Cut off the stem of the okra and make a single vertical slit.
3. Mix all the stuffing ingredients to form a paste.
4. Stuff the okra with the paste.
5. Generously coat the stuffed okra with the remaining oil and salt. Arrange the okra in a single layer
in the air fryer basket or tray, without overcrowding. (If needed, cook the okra in several batches.)
6. Cook the okra for 10 minutes at 350°F (175°C). Flip over and cook for an additional 5
minutes until the okra are cooked through.
7. Carefully remove the okra from the air fryer and serve.
NOTE:
*Avocado oil can be substituted with olive oil, coconut oil or ghee.

Calories: 102 Fat: 7 g Total Carbs: 9 g Fiber: 4 g Sugar: 2 g Net Carbs: 5 g Protein: 2.5 g
164
BROCCOLI AND HAM MINI

MUFFINS
INGREDIENTS
•1 cup (91 g) finely chopped broccoli
•½ cup (68 g) diced ham
•¼ teaspoon (1 g) salt, or to taste
•1 teaspoon (2 g) black pepper
•6 Tablespoons (45 g) almond flour
•1 Tablespoon (15 ml) olive oil for greasing the ramekins
INSTRUCTIONS
2. Grease the mini ramekins or silicone mould with olive oil.
3. In a mixing bowl, beat the eggs until fluffy.
4. Add the coconut milk, olive oil, chopped broccoli, diced ham, salt, Italian seasoning,
black pepper and baking powder to the same bowl. Mix well.
5. Add the almond flour to the mixture and mix well.
6. Transfer about 2 Tablespoons of this mixture to the greased ramekins. The recipe
yields about 8 mini muffins.
7. Cook in the air fryer for 15 minutes.
8. Carefully remove the container from the air fryer. Allow the muffins to cool and enjoy.

Calories: 245 Fat: 21 g Total Carbs: 4.4 g Fiber: 1.3 g Sugar: 1.2 g Net Carbs: 3.1 g Protein: 9.9 g
166
PROSCIUTTO-WRAPPED MUFFINS
INGREDIENTS
•1 cup (124 g) grated zucchini
•¼ teaspoon (0.25 g) thyme
•1 teaspoon (2 g) black pepper
•10 prosciutto slices (280 g)
•1 Tablespoon (15 ml) olive oil for greasing the ramekins
•Salt, to taste
INSTRUCTIONS
2. Grease the mini ramekins or silicone mould with olive oil.
3. Line the ramekins or the silicone mould with prosciutto slices.
4. In a mixing bowl, beat the eggs until fluffy.
5. Add the coconut cream, grated zucchini, thyme, salt, black pepper and baking powder. Mix well.
6. Add the coconut flour and mix well.
7. Transfer the mixture to the prosciutto-lined ramekins. Recipe yields about 10 mini muffins.
8. Cook in the air fryer for 15 minutes.
9. Carefully remove the container from the air fryer. Allow the muffins to cool and enjoy.

Calories: 168 Fat: 12 g Total Carbs: 8.2 g Fiber: 4.2 g Sugar: 1.9 g Net Carbs: 4 g Protein: 6.9 g
Desserts
Chocolate Chip Cookies 169
Coconut Macaroons 171
Chocolate Collagen Brownie Cupcake 173
Chocolate Cookie Sandwiches 175
Chocolate Cake For Two 177
Vanilla Bean Creme Brulee 179
Chocolate Chip Blondies 181
Rhubarb Crumble 183
Chocolate Cake 185
Tropical Coconut Cake 187
169
CHOCOLATE CHIP COOKIES

Prep Time: 10 minutes | Cook Time: 6 minutes | Yield: 10 servings (1 cookie per serving)
INGREDIENTS
•1/2 teaspoon (1 g) baking powder
•1/4 teaspoon (1 g) xanthan gum
•1/2 cup (120 ml) ghee, melted and cooled
•1 egg, whisked
•1 teaspoon (5 ml) vanilla extract
•1/2 cup (80 g) 100% dark chocolate chips
INSTRUCTIONS
2. Combine the almond flour, coconut flour, granulated erythritol, baking powder, xanthan
gum and salt in a large bowl.
3. Add the ghee, whisked egg and vanilla extract to the dry ingredients and combine until smooth. Gently
fold in the chocolate chips. Use a small cookie scoop or tablespoon to make 10 dough balls.
4. Place the dough balls in a single layer, without touching, in the air fryer basket or tray. (If
needed, cook the cookies in several batches.)
5. Cook the cookies for 6 minutes, turning over halfway through the cook time, until
slightly golden and cooked through.
6. Carefully remove the cookies from the air fryer and use a spatula to gently flatten.
Let the cookies cool completely before serving.

171
COCONUT MACAROONS
Prep Time: 10 minutes | Cook Time: 12 minutes | Yield: 12 servings (1 macaroon per serving)
INGREDIENTS
•2 cups (160 g) shredded coconut
•2 teaspoons (10 ml) vanilla extract
•4 egg whites
INSTRUCTIONS
1. Combine the shredded coconut, almond flour and vanilla extract in a medium bowl
until completely incorporated. Set aside until ready to use.
2. Using a stand mixer with the whisk attachment or hand mixer, beat the egg
whites and granulated erythritol until stiff peaks form.
3. Use a rubber spatula to gently fold in the coconut mixture, a couple of tablespoons at
a time, into the whisked egg until completely combined. Use a small cookie scoop or
tablespoon to make 12 rounded scoops.
4. When ready to cook, preheat the air fryer to 350° F (175° C). Line the air fryer
basket or tray with parchment paper.
5. Place the macaroon scoops in a single layer, without touching, in the air fryer basket
or tray. (If needed, cook the macaroons in several batches.)
6. Cook the macaroons for 12 to 15 minutes until golden and cooked through.
7. Carefully remove the macaroons from the air fryer and let cool completely before serving.

173
CHOCOLATE COLLAGEN
BROWNIE CUPCAKE
Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 servings (1 brownie cupcake per serving)
INGREDIENTS
For the cupcakes:
•1/2 cup (120 ml) ghee or coconut oil, melted and cooled
•1 ¼ cups (120 g) CoBionic Indulgence chocolate collagen* (see recipe notes)
•2 eggs, whisked
For the frosting:
•1/4 cup (60 ml) unsweetened almond butter
•2 Tablespoons (12 g) CoBionic Indulgence chocolate collagen** (see recipe notes)
•6 raspberries (for topping, optional)
INSTRUCTIONS
2. Combine the cupcake ingredients in a medium bowl to form a smooth batter. Pour the
batter into 6 greased silicone baking cups or air fryer-safe ramekins. (Alternatively,
use 3 paper muffin cups layered together for each cupcake.)
3. Place the baking cups or ramekins in the air fryer basket or tray. (If needed, cook the
cupcakes in several batches.)
4. Cook the cupcakes for 12 minutes until cooked through and a toothpick inserted into
the middle of the cupcakes comes out clean.
5. Carefully remove the cupcakes from the air fryer and let cool completely.
6. Meanwhile, combine the frosting ingredients until smooth.
7. Spread an equal amount of frosting over the cooled cupcakes. Place an optional
raspberry on each cupcake and serve. KETO AIR FRYER COOKBOOK
NOTES
* If you are not using CoBionic Indulgence for the cupcakes, you can substitute it with 3/4
cup (72 g) unsweetened cacao powder, 1/2 cup (96 g) erythritol and a dash of sea salt.
**If you are not using CoBionic Indulgence for the frosting, use 2 Tablespoons (12 g)
unsweetened cacao powder and erythritol, to taste.

175
CHOCOLATE COOKIE
SANDWICHES
Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 servings (1 cookie sandwich per serving)
INGREDIENTS
For the cookies:
•1 ¼ cups (120 g) CoBionic Indulgence chocolate collagen* (see recipe notes)
•2 eggs, whisked
For the filling:
•1/4 cup (60 ml) unsweetened almond butter
•2 Tablespoons (12 g) CoBionic Indulgence chocolate collagen** (see recipe notes)
INSTRUCTIONS
1. Preheat the air fryer to 325° F (163° C). Line the air fryer basket or tray with lightly
greased parchment paper.
2. Combine the cookie ingredients in a medium bowl to form a smooth dough. Use a small
cookie scoop or tablespoon to make into 12 small dough balls.
3. Place the dough in the air fryer, without touching, and gently press the batter to
flatten into cookies. (If needed, cook the cookies in several batches.)
4. Cook for 7 minutes until the cookies have a crisp outer shell. Carefully remove the
cookies from the air fryer and let cool completely.
5. Meanwhile, combine the filling ingredients in a small bowl until smooth.
6. Spread an equal amount of filling on the bottoms of 6 cooled cookies and press the
remaining 6 cookies onto the fillings to make 6 cookie sandwiches.
NOTES KETO AIR FRYER COOKBOOK

*If you are not using CoBionic Indulgence for the cookies, you can substitute it with 3/4 cup (72 g)
unsweetened cacao powder, 1/2 cup (96 g) erythritol and a dash of sea salt.
**If you are not using CoBionic Indulgence for the filling, use 2 Tablespoons (12 g)
unsweetened cacao powder and erythritol, to taste.

177
CHOCOLATE CAKE FOR TWO

Prep Time: 5 minutes | Cook Time: 20 minutes | Yield: 2 servings (1/2 of cake per serving)
INGREDIENTS
•Coconut oil or avocado oil, for greasing the ramekins
•1/4 cup (24 g) cacao powder
•1/2 teaspoon (1 g) baking powder
•1 egg, whisked
•1/4 cup (60 ml) unsweetened almond milk or coconut milk
•1 teaspoon (4 g) powdered erythritol (for serving, optional)
INSTRUCTIONS
1. Preheat the air fryer to 350° F (175° C). Grease an air fryer-safe ramekin with coconut
oil or avocado oil and set aside.
2. Combine the almond flour, granulated erythritol, cacao powder and baking powder in a large bowl.
3. Add the whisked egg, almond milk or coconut milk and vanilla extract to the dry
ingredients and mix to form a smooth batter. Pour the batter into the prepared ramekin.
4. Place the ramekin in the air fryer and cook for 20 to 25 minutes until cooked through
and a toothpick inserted in the center of the cake comes out clean.
5. Carefully remove from the air fryer and allow to cool for 5 minutes before removing the
cake from the ramekin. Allow the cake to cool completely before dusting the top with
the optional powdered erythritol and serve.

179
VANILLA BEAN CREME BRULEE

Prep Time: 20 minutes (plus overnight set time) | Cook Time: 26 minutes | Yield: 3 servings
INGREDIENTS
•1 vanilla bean pod
•2 cups (480 ml) coconut cream (from the tops of 4 refrigerated cans of unsweetened coconut milk)
•5 egg yolks
•1/3 cup (64 g) + 1 Tablespoon (12 g) granulated erythritol, divided
INSTRUCTIONS
1. Use a sharp knife to split the vanilla bean pod in half lengthwise and use the knife tip
to carefully scrape the vanilla beans from the pod.
2. Add the coconut cream along with the vanilla pod and seeds to a saucepan over
medium heat and bring to a low simmer. Remove the saucepan from the heat and let
cool for 15 minutes. Remove the vanilla pod from the mixture and discard.
3. Meanwhile, use an electric mixer to whisk the egg yolks and 1/3 cup (64 g) of
granulated erythritol until the egg mixture doubles in size and becomes pale yellow.
4. Add the cooled coconut cream mixture to the egg mixture and use a whisk to completely
incorporate. Pour the mixture into 3 air fryer-safe ramekins until each one is about 3/4 full.
6. Place an air fryer-safe dish in the air fryer and place the ramekins inside the dish. Fill the
dish with water, until the ramekins are submerged about halfway up the sides. (If
needed, cook the creme brulee in several batches.)
7. Cook for 25 minutes until the creme brulee is firm but with a slight jiggle in the middle.
8. Carefully remove the ramekins from the air fryer and let cool on a wire rack
before placing in the refrigerator overnight to allow the creme brulee to set.
9. When ready to serve, preheat the air fryer to 400° F (200° C). Evenly sprinkle the
remaining 1 Tablespoon (12 g) of granulated erythritol over each creme brulee.
10. Place the ramekins in the air fryer and cook until the granulated erythritol is golden, about 1 minute.
11.Carefully remove the creme brulee from the air fryer and serve immediately.

181
CHOCOLATE CHIP BLONDIES

Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: 6 servings (1 blondie per serving)
INGREDIENTS
•1/2 cup (96 g) granulated erythritol (or to taste)
•1 egg, whisked
•1/2 cup (80 g) 100% dark chocolate chips
INSTRUCTIONS
1. Preheat the air fryer to 350°F (175°C). Depending on the size of the air fryer, line a 2
lb (1 kg) loaf pan or two 1 lb (450 g) loaf pans with parchment paper and set aside.
2. Using a stand mixer or hand mixer, beat the ghee or coconut oil and granulated erythritol until smooth.
3. Add the whisked egg, vanilla extract, and salt and continue to beat until combined.
4. Use a rubber spatula to fold in the almond flour and chocolate chips to form a batter.
Pour the batter into the prepared loaf pan or loaf pans.
5. Place the loaf pan or pans in the air fryer. (If needed, cook the 1 lb [450 g] loaf pans separately.)
6. Cook the blondies for 20 to 30 minutes, checking halfway during the cook time to make sure the top isn’t
browning too quickly, until cooked through and a toothpick inserted into the center comes out clean. (If the
blondies start to brown too quickly, loosely cover the pan with aluminum foil and continue cooking.)
7. Carefully remove the blondies from the air fryer and let cool completely before serving.

183
RHUBARB CRUMBLE
Prep Time: 15 minutes | Cook Time: 15 minutes | Yield: 1 serving
INGREDIENTS
•3/4 cup (90 g) chopped rhubarb (fresh or frozen)
•1 teaspoon (4 g) granulated erythritol
•1/4 teaspoon (1 ml) vanilla extract
For the crumble topping:
•3 Tablespoons (21 g) almond flour or almond meal
•1/4 teaspoon (1 g) cinnamon powder
•1 Tablespoon (15 ml) melted coconut oil
INSTRUCTIONS
1. Add the rhubarb, granulated erythritol, water and vanilla extract to a saucepan over medium-
low heat and simmer, stirring occasionally, for 10 to 15 minutes until the rhubarb is soft.
2. Meanwhile, add the crumble toppings to a small bowl and use a fork to combine to create a fine crumb.
3. Place the rhubarb mixture into a lightly greased air fryer-safe ramekin and cover with the crumb topping.
5. Place the ramekin in the air fryer and cook for 10 to 15 minutes until the rhubarb is
bubbly and the crumble topping is golden.
6. Carefully remove the rhubarb crumble from the air fryer and let cool slightly before serving.

185
CHOCOLATE CAKE
INGREDIENTS
•1 Tablespoon (15 ml) coconut oil for the cake and 1 Tablespoon (15 ml) for greasing the ramekins
•1/2 teaspoon (3 ml) vanilla essence
•1/2 Tablespoon (3 g) baking cocoa powder
•2 Tablespoons (24 g) granulated erythritol
INSTRUCTIONS
2. Take two mixing bowls. Separate the egg yolks from the egg whites. Whip the egg
whites to form stiff peaks in one bowl and keep aside.
3. In the other bowl that has the separated egg yolks, add the coconut milk, 1 Tablespoon
coconut oil, salt, and vanilla essence. Whisk well. Incorporate the coconut flour, cocoa
powder, baking powder and erythritol in this mixture to form a smooth batter.
4. Gently fold in the whipped egg whites in the cake batter. Grease 4 air fryer-safe ramekins
generously with coconut oil. Divide the cake batter equally among the four ramekins.
5. Cook for 15 minutes at 325°F (160°C). Insert a toothpick into the cake to check if it comes
out clean to confirm doneness. (If needed, cook the cakes in batches in the air fryer).
6. Carefully remove the container from the air fryer and garnish the cake with
strawberries, raspberries or blueberries, if desired.

Calories: 158 Fat: 13 g Total Carbs: 5 g Fiber: 2.5 g Sugar: 0.6 g Net Carbs: 2.5 g Protein: 6.2 g
187
TROPICAL COCONUT CAKE

INGREDIENTS
•1 Tablespoon (15 ml) coconut oil
•1/2 teaspoon (3 ml) vanilla essence
•2 Tablespoons (24 g) granulated erythritol
INSTRUCTIONS
2. Take two mixing bowls. Separate the egg yolks from the egg whites. Whip the egg
whites to form stiff peaks in one bowl and keep aside.
3. In the other bowl that has the separated egg yolks, add the coconut milk, coconut oil,
salt, and vanilla essence. Whisk well. Incorporate the coconut flour, baking powder and
erythritol in this mixture to form a smooth batter.
4. Gently fold in the whipped egg whites into the batter. Divide the batter to 8 air fryer-safe
ramekins. Cook for 15 minutes. Insert a toothpick into the cake to check if it comes out
clean to confirm doneness. (If needed, cook the cakes in batches in the air fryer.)
5. Carefully remove the container from the air fryer and garnish the cake with
strawberries, raspberries or blueberries.

Calories: 158 Fat: 13 g Total Carbs: 5 g Fiber: 2.5 g Sugar: 0.6 g Net Carbs: 2.5 g Protein: 6.2 g
Sauces &
Dips
Tahini Aioli 189
Dairy-Free Ranch Dressing 191
Sugar-Free Marinara Dipping Sauce 192
Garlic Mayo 193
Keto Barbecue Sauce 194
Sriracha Mayo 195
Easy Keto Ketchup 197
Boom Boom Sauce 198
“Honey” Mustard Sauce 200
Lemon Aioli 201
Fry Sauce 203
Sugar-Free Spicy Ketchup 206
Tzatziki Sauce 207
Zesty Ranch Dipping Sauce 208
Easy Blender Mayo 210
189
TAHINI AIOLI
Prep Time: 5 minutes | Cook Time: 0 minutes | Yield: 2 servings (approx. 2 Tablespoons [30 ml] per serving)
INGREDIENTS
•1/4 cup (60 ml) Easy Blender Mayo
•2 teaspoons (10 ml) tahini sauce
•3 Tablespoons (45 ml) lemon juice (or to taste)
INSTRUCTIONS
1. Whisk to combine all of the ingredients in a small bowl until smooth.
2. Refrigerate in a sealed container for 2 to 3 days.

191
DAIRY-FREE RANCH DRESSING

INGREDIENTS
•1/4 cup (60 ml) coconut cream (from the top of a refrigerated can of unsweetened coconut milk)
•1 Tablespoon (3 g) chopped fresh chives
•1 teaspoon (1 g) chopped fresh dill
INSTRUCTIONS
1. Whisk to combine all of the ingredients in a medium bowl until smooth.

192
SUGAR-FREE MARINARA
DIPPING SAUCE
INGREDIENTS
•1 cup (180 g) chopped tomatoes
•1 teaspoon (1 g) dried basil
INSTRUCTIONS
1. Add all of the ingredients to a saucepan and simmer over medium-low heat, stirring
frequently, until the tomatoes are soft and the sauce is thickened to your liking.

193
GARLIC MAYO
INGREDIENTS
•1 ½ Tablespoons (23 ml) lemon juice (or to taste)
•1 teaspoon (6 g) lemon zest
INSTRUCTIONS

194
KETO BARBECUE SAUCE

INGREDIENTS
•1/2 cup (136 g) tomato paste
•2 teaspoons (10 ml) gluten-free worcestershire sauce
•1 teaspoon (5 ml) liquid smoke (or to taste)
•1 teaspoon (2 g) cayenne pepper (or to taste)
•1/2 teaspoon (2 g) granulated erythritol (or to taste)
•Additional water, if needed
INSTRUCTIONS
1. Add all of the ingredients to a saucepan and simmer over medium-low heat, stirring
frequently, until the sauce is thickened to your liking. If desired, add additional water,
about 1 Tablespoon (15 ml) at a time, for a thinner barbecue sauce.

195
SRIRACHA MAYO
INGREDIENTS
•4 teaspoons (20 ml) sriracha sauce (or to taste)
INSTRUCTIONS

197
EASY KETO KETCHUP

Prep Time: 5 minutes | Cook Time: 1 hour | Yield: 12 servings (approx. 2 Tablespoons [30 ml] per serving)
INGREDIENTS
•1 can (14 oz or 400 g) diced tomatoes
•1 whole star anise (or 1/2 teaspoon [1 g] Chinese five-spice powder)
•1/2 Tablespoon (7 ml) white vinegar
•Erythritol, to taste (optional)
INSTRUCTIONS
1. Pour the can of diced tomatoes into a small saucepan.
2. Fill the can with water and empty the water into the saucepan along with the Italian seasoning and star
anise. Simmer over very low heat for 1 hour, stirring frequently to prevent the sauce from burning.
3. Remove the pan from the heat and add the white vinegar, optional erythritol, salt and
pepper. Remove the star anise and discard.
4. Allow the mixture to cool completely. Blend the mixture using a blender or food
processor to create a smooth sauce.
5. Store the ketchup in an airtight container in the refrigerator for up to 4 days.

198
BOOM BOOM SAUCE

INGREDIENTS
•1 Tablespoon (15 ml) Easy Keto Ketchup
•1 Tablespoon (15 ml) sriracha sauce
INSTRUCTIONS

200
“HONEY” MUSTARD SAUCE

INGREDIENTS
•1/4 cup (35 g) raw cashews (soaked in hot water for 4 to 6 hours)
•1 Tablespoon (15 ml) apple cider vinegar
•1 Tablespoon (15 ml) Dijon mustard
•1 teaspoon (5 ml) yellow mustard
•Pinch of smoked paprika
INSTRUCTIONS
1. Drain the cashews.
2. Place the drained cashews and the remaining of the ingredients in a blender and blend until smooth.

201
LEMON AIOLI
INGREDIENTS
•1 ½ Tablespoons (23 ml) lemon juice
•4 teaspoons (20 ml) olive oil
•1/2 teaspoon (3 g) garlic salt
INSTRUCTIONS

203
FRY SAUCE
INGREDIENTS
•4 teaspoons (20 ml) yellow mustard
•2 teaspoons (10 ml) Easy Keto Ketchup
INSTRUCTIONS

204
TAHINI DIPPING SAUCE

INGREDIENTS
•1/2 cup (120 ml) tahini sauce
•4 teaspoons (20 ml) olive oil
•1/2 cup (120 ml) water (plus additional, if needed)
INSTRUCTIONS
1. Whisk to combine the tahini sauce, lemon juice, olive oil and garlic powder in a medium bowl until smooth.
Slowly add the water, about 1 Tablespoon (15 ml) at a time, until desired consistency is achieved.

206
SUGAR-FREE SPICY KETCHUP

INGREDIENTS
•3/4 cup (170 g) tomato paste
•1/2 cup + 2 Tablespoons (150 ml) water
•1/2 teaspoon (3 ml) sriracha sauce
•1/2 teaspoon (1 g) chipotle powder
•1/4 teaspoon (1 g) dried oregano
•1/8 teaspoon (1/2 g) cumin powder
•1/8 teaspoon (1/2 g) allspice
•Dash of pepper
INSTRUCTIONS
1. Add all of the ingredients to a blender or food processor and blend until smooth.

207
TZATZIKI SAUCE
INGREDIENTS
•1/2 cup (120 ml) coconut yogurt
•1/4 cucumber (2 oz or 55 g), grated
•2 Tablespoons (2 g) chopped fresh mint
INSTRUCTIONS

208
ZESTY RANCH DIPPING SAUCE

INGREDIENTS
•1/4 cup (60 ml) coconut yogurt
•Salt and pepper, to season
INSTRUCTIONS

210
EASY BLENDER MAYO

Prep Time: 10 minutes | Cook Time: 0 minutes | Yield: 16 servings (approx. 1 Tablespoon [15 ml] per serving)
INGREDIENTS
•1 egg
•1 cup (240 ml) light olive oil
INSTRUCTIONS
1. Place the egg and apple cider vinegar in a blender and pulse until smooth.
2. As slowly as possible, drizzle the olive oil into the blender while running until all of the
olive oil has been added. (If the olive oil is added too quickly, the mixture will not
emulsify.) Season with salt and pepper, to taste.

Calories: 123 Fat: 14 g Total Carbs: 0 g Fiber: 0 g Sugar: 0 g Net Carbs: 0 g Protein: 0w g
Recipe
Index
Bacon-Wrapped Asparagus 149 Ghee-Stuffed Burgers 29
Boom Boom Sauce 198 Greek Chicken Skewers 51
Breaded Shrimp with Easy Keto Ketchup 45
Buffalo Chicken Meatloaf 71 Herb Cauliflower Bites 151
Herb-Crusted Tuna Salad 39
Carrot Meatball Saute 41 “Honey” Mustard Sauce 200
Cauliflower Fried “Rice” 115
Cauliflower “Popcorn” 137 Italian Sausage and Peppers 75
“Cheesy” Tortilla Chips 129 Keto Barbecue Sauce 194
Chicken and Broccoli 53 Korean-Style Short Ribs 61
Chicken “Fried” Steak 77
Chicken Satay with “Peanut” Sauce 65 Lamb Koftas 79
Chocolate Cake For Two 177 Lemon Aioli 201
Chocolate Chip Blondies 181
Chocolate Chip Cookies 169 Mini Kale Frittatas 25
Chocolate Collagen Brownie Cupcake 173
Chocolate Cookie Sandwiches 175 Naked Chicken Tenders 69
Coconut Macaroons 171
Corn Dog Muffins 59 Onion Blossom 133
Crispy Bacon Brussels Sprouts Salad 111
Crispy Cauliflower Bites 106 Pepperoni Meatballs 100
Crispy Chicken Tenders 57 Peppery Calamari Rings 113
Crispy “Fried” Drumsticks 31 Popcorn Shrimp 37
Crispy Skin Salmon Filets 47 Portobello Bun Burgers 81
Crunchy Almond Flour Crackers 127 “Potato” Breakfast Hash 17
Crunchy Chocolate Cookie Cereal 21
Crunchy Onion Rings 102 Rhubarb Crumble 183
Rosemary Eggplant Fries 125
Dairy-Free Fried “Cheese” Sticks 119
Dairy-Free Ranch Dressing 191 Salted Pretzel Sticks 139
Sandwich Thins 143
Easy Blender Mayo 210 Sauerkraut Avocado Burgers 49
Easy Keto Ketchup 197 Scotch Egg 15
Easy Shrimp Scampi 55 Seasoned Shoestring Fries 135
Shakshuka 23
“Faux”tato Chips 104 Simple Bacon and Egg Cups 13
“Fried” Brussels Sprouts 123 Simple “Fried” Okra 117
“Fried” Fish Sticks 73 Simple Shrimp Fajitas 33
“Fried” Mushrooms 131 “Sour Cream” and Onion Zucchini Fries 145
“Fried” Pickles 147 Spicy Asparagus “Fries” 153
Frozen Green Bean “Fries” 157 Spicy Avocado Fries 141
Fry Sauce 203 Sriracha Mayo 195
Steak Bites with Mushrooms 67
Garlic Chicken Nuggets 35 Sticky Asian Chicken Wings 155
Garlic Jicama Fries 108 Stuffed Portobello Mushrooms 159
Garlic Mayo 193 Sugar-Free Marinara Dipping Sauce 192
Sugar-Free Spicy Ketchup 206
Tahini Aioli 189

Tandoori Chicken 43
Traditional Stuffed Peppers 63
Turkey Breakfast Sausage 19
Tzatziki Sauce 207
Vanilla Bean Creme Brulee 179
Zesty Ranch Dipping Sauce 208

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KETO AIR FRYER COOKBOOK

Which Air Fryer should you

7 Mistakes to avoid with

Preheating is especially important if you are cooking anything with a batter

Most air fryers need to preheat about 10 to 15

Simply turn on your air fryer before you start

For frozen items, a small amount of oil is needed - just a

teaspoon (2 ½ ml) of oil per batch to cook perfectly.

Since air fryers work by air circulating around

Or you could invest in a larger air fryer if you prefer

But don’t worry because air fryers cook

However, air fryers need air circulation to properly

Instead, be sure to have at least 5-inch (13 cm)

When you are finished cooking, you can store

However, air fryer baskets have pretty wide holes to

Try to cut your meat and vegetables into at

Or if you are making a recipe like the Cauliflower

And you can carefully open your air fryer at

If your air fryer starts to smoke, unplug it immediately.

How to cook the

Chicken Breasts (boneless, spray

Chicken Thighs (boneless,

Chicken Thighs (bone-in, skin-

SIMPLE BACON AND EGG CUPS

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