Tag Archives: gluten free

Best Low Carb Side Dishes in Air Fryer

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Although I prioritize fitness and healthy eating, I still find myself susceptible to cravings for delicious, crispy “fried” treats. Thankfully, my air-fryer has emerged as my guilt-free solution, transforming indulgent side dishes into wholesome alternatives – these are some of the best vegetables in the air fryer! Explore these low carb air fryer side dish recipes to elevate tonight’s dinner to a new level of satisfaction – even when time is tight!

A low-carb, gluten-free and keto-friendly way to snack and get more vegetables in your day! These easy air fryer zucchini chips use just a few simple ingredients and are done in minutes – perfect for game day entertaining or a delicious side dish and alternative to fries.

Cheddar Zucchini Chips in the Air Fryer stay low carb, thanks to a coating made from crushed cheddar crisps and almond meal, instead of breadcrumbs and flour. Dunk in your favorite dipping sauce, so addictive!

 Honey Ginger Broccoli for Two in Air Fryer is my delicious spin on “crack” broccoli – my kids beg for it and will eat up the whole batch!

Crispy, crunchy and quick, these baked onion rings are lower in carbs thanks to a coating that includes keto-friendly ingredients like crushed pork rinds, Parmesan cheese and coconut flour. A delicious appetizer, game day snack or side dish for steak, burgers and more!

Crispy Low Carb Onion Rings in Air Fryer are a clever way to avoid eating carbs or staying gluten-free. The onions are coated in topping made with crushed pork rinds – a smart and flavorful way to use this old-school snack!

Hatch green chile fries are a quick and easy air fryer recipe suitable for paleo, whole30, gluten free and low carb diets.

Hatch Green Chili Fried in Air Fryer make mage with this popular, milder New Mexico pepper. Of course, you can use any type pepper (even hot ones, if you dare) and even bell pepper strips!

Let cool a couple minutes. Sprinkle with salt and drizzle with honey, toss gently. Sprinkle with granola!

Granola Honey Sweet Potato Fries hit the spot – crunch on the outside, soft on the interior and drizzled with honey, sprinkled with sea salt and upgraded with a lightly spicy granola. Upgraded comfort food to pair up with almost any main dish protein.

TIPS FOR CRISPY AIR FRYER SIDE DISHES

Type of Air Fryer: You can use whatever air fryer you prefer – a smaller “drawer” style one may require you to make some of these recipes in two batches. I prefer a larger oven-style air fryer with a door that pulls downward. That makes it easy for me to check on food, flip it, see what’s going on through the door winder, and also typically cook up the whole batch at once to serve my hungry family.

Can I Use an Oven? Yes, but it will take a little longer. Preheat the oven temperature to the same temperature and increase cooking time by about 33% longer, flipping halfway through. So if an air-fryer recipe says 10 minutes, bake in oven for 15 minutes. Also, it is preferable to use a mesh rack or over the baking sheet or a crisping tray sheet to help promote crispiness.

How do I Reheat Leftovers? It’s best to reheat leftovers in a pre-heated air-fryer (375F) for just a few minutes until crisped up and warmed. Reheating in a microwave is not recommended, as it will made the food soggy.

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Banana Bread Protein Muffins with Chocolate Chips – Smartly Sweet & Delicious

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Imagine this: the warm aroma of freshly baked banana bread (in the form of big, tender muffins) wafting through your kitchen, only this time with a powerful protein punch that’s as guilt-free as it is delicious.

Make the drool-worthy dream a reality! These Protein Banana Bread Muffins with Chocolate Chips boast a mere 163 calories and a substantial 12 grams of protein. The secret? A clever combination of wholesome ingredients, including cottage cheese, protein powder, and a gluten-free peanut flour baking blend that replaces traditional flour in a 1:1 replacement ratio without compromising flavor or texture.

Actually, I’ve become a big fan of this peanut baking flour that can be used interchangeably with regular flour, yet keeps recipes gluten free.  PBfit Peanut Flour Baking Blend* has 80% less fat than almond flour, and 10g of protein per serving. It’s very versatile for a wide-range of baking needs (except yeast breads), and simply replace white AP flour with a 1:1 swap. The light (not at all overpowering) peanut flavor is ideal for brownies, cookies, muffins, pancakes, and quick breads. *Note, this is NOT their popular PBfit powdered peanut butter product, it’s a flour blend designed for baking!

I also use cottage cheese, one of my favorite protein-boosting ingredients – and it also keeps the muffins so moist and delicious.

And, a bit of protein powder in this gluten-free banana bread muffin recipe, too – Clean Lean Protein, a plant-based protein powder from Nuzest. Save 15% with my Nuzest discount code: FITFORK )

Watch the 20-second protein banana bread muffin tutorial!

Disclaimer: As an Amazon Influencer, I earn from qualifying purchases.

5 from 4 votes
As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.
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Banana Bread Protein Muffins with Chocolate Chips (gluten-free)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

As a healthy breakfast or snack, this high protein banana muffin recipe (also gluten-free) boasts a mere 163 calories and a substantial 12 grams of protein per big muffin thanks to smart baking swaps.

Course: Breakfast, brunch, Snack
Keyword: banana, banana bread, gluten free, muffin, peanut flour
Servings: 6 jumbo muffins
Calories: 163 kcal
Ingredients
  • 1 cup mashed overripe bananas
  • 1/2 cup 0% cottage cheese slightly blended
  • 1 large egg
  • 1/3 cup peanut flour baking blend
  • 1/3 cup vanilla protein powder
  • ¼ cup stevia granulated baking blend.
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/2 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350F and prepare a 6-count jumbo muffin tin with liners or spray. Set aside.
  2. In bowl, mash up bananas well and stir in cottage cheese and egg. Next stir in remaining dry ingredients (except chocolate) until incorporated.
  3. Mix in 3 tbs of the chocolate chips to batter. Reserve remainder for tops of muffins.
  4. Divide batter among muffin tins, top with that reserved chocolate.
  5. Bake for approx. 20 minutes, or until lightly golden on top and toothpick pulls clean from center.
Recipe Notes

Makes 6 muffins: Each with 163 cal, 22g carb, 3.6g fat and 12g protein.

Pumpkin Protein Snickerdoodle Cookies | gluten-free option

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Pumpkin Protein Snickerdoodle cookies are a delightful treat that captures the very vibe of fall with every bite. Trust me, it was my pleasure to give seasonal and smart-ingredient updates to one of my favorite childhood cookies – a simple snickerdoodle rolled in cinnamon-sugar and baked with buttery-crisp edges and a soft, chewy center.

These snickerdoodle protein cookies will become nostalgic in a new way. Make them a new fall baking tradition and savor the goodness of pumpkin and a delightful blend of warm seasonal spices.

One of the best advantages of pumpkin protein cookies is their nutritional profile. Each cookie has only 68 calories and 3g of protein – I like to use protein powder in lieu of some of the flour found in traditional recipes to provide a protein boost. 

I like to use Clean Lean Protein from Nuzest, but most any type of vanilla, pumpkin or unflavored protein powder can be substituted (like a whey) in the same measurement.

Save 15% at Nuzest with code FITFORK

This infusion of protein makes pumpkin protein snickerdoodles a fantastic cookie selectin for various occasions throughout the day. Whether you’re looking for a wholesome breakfast option, a post-workout replenishment, or a guilt-free bedtime snack that will help allay any feelings of hunger in the night, these cookies fit the bill.

To make these cookies even healthier, you can opt for your preferred sugar substitute to keep the carb content in check – make sure you are using a cup-for-cup substitute (today I used Xylitol, a natural substitute that has 1/3 fewer calories than sugar, no bad aftertaste, and is low on the GI index). This low-carb adaptability allows you to savor the sweet, rich flavors of fall without compromising your dietary goals or requirements. Additionally, if you don not want to use all-purpose flour, swap in a gluten-free baking flour.

Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!
5 from 5 votes
Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!
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Pumpkin Protein Snickerdoodle Cookies
Prep Time
10 mins
Cook Time
12 mins
cooling
10 mins
Total Time
32 mins
 

Pumpkin spice makes me nice so I'm all about these pumpkin protein snickerdoodle cookies! Easy to make, nostalgic, yummy and only 67 cal, 6.5g carb with 3g protein per cookie!

Course: cookie, Dessert, Snack
Keyword: cookie, fall, protein powder, pumpkin, snickerdoodle
Servings: 24 cookies
Calories: 67 kcal
Ingredients
For Cookies:
  • 1/2 cup butter, softened
  • 2/3 cup granulated sweetener with a 1:1 measure equivalent with white sugar I used xylitol
  • 1 tbsp molasses
  • ½ cup unsweetened pumpkin from can
  • 1 teaspoon vanilla extract
  • ½ cup protein powder, vanilla OR can use pumpkin flavor or unflavored protein powder
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • ½ tablespoon pumpkin pie spice
  • 1 cup all-purpose flour gluten-free baking flour
For rolling:
  • 1/4 cup granulated sweeter the same type used for your dough
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Soften butter, whisk with granulated sweetener and molasses. Whisk in pumpkin and vanilla extract until smooth.
  2. Next stir in cream of tartar, baking soda, baking powder, salt, and pumpkin pie spice. Next stir in protein powder until combine, and then flour. Chill for 30 minutes.
  3. When ready to bake, preheat the oven to 350F degrees and line two baking sheets with parchment paper or silpat mats. In a shallow dish or bowl, stir together the 1/4 cup granulated sweetener and 1/2 teaspoon cinnamon for rolling.
  4. With measuring spoon, portion the dough by 1 1/2 tablespoons and roll into balls. Roll the dough in the cinnamon-sweetener mixture to coat, then arrange on the prepared baking sheet. Flatten the balls slightly (the cookies only spread a little bit as they bake). Bake for 12 – 14 minutes, until the edges are slightly golden. Cool 10 minutes on pan, then remove the cookies to a wire rack and let cool completely.

  5. Makes about 24 cookies. 67 cal, 6.5g carb, 4g fat, 3g protein per cookie

Recipe Notes

Banana Bread Muffins with Amaranth (an Ancient Grain) – Gluten-free

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I LOVE warm, sweet, soft banana bread, don’t you?! It’s a childhood favorite and reminds me of being at my grandmother’s house.

My gluten-free banana bread recipe incorporates amaranth, an ancient grain that offers protein, healthy carbs, fiber and lots of micronutrients.

Popped amaranth blended with oats to make a gluten-free flour.

Amaranth is kind of a toothsome grain, reminding me of farro or wheat berry. You don’t use the whole seed grain in this gluten free banana muffin recipe, but instead amaranth flour. I like to make my own amaranth flour in my blender using popped amaranth – it’s ready to make into a light, versatile, gluten-free flour right out of the bag. It’s also tasty for snacking right out of the bag or sprinkling on salads or yogurt for extra nutrition.

Check out the video for some tips!

Pro Tips:

  1. Ripe bananas make the tastiest, sweetest, moistest banana bread muffins. I keep my peeled ripe bananas in the freezer, ready to defrost for quick bread recipe like this banana amaranth flour recipe.
  2. Some products may be swapped. For example, use the milk of your choice whether that be dairy, almond, oat or whatever. Also, the sugar can be swapped out for a cup-to-cup equivalent. For example, 1 cup of coconut sugar, 1 cup of brown sugar, or 1 cup of stevia baking blend, etc.  Don’t use liquid sweetener drops or products with very little volume as it will through the proportions of your recipe off and it will be too wet.
  3. While making this easy muffin recipe, make extra amaranth-oat flour and set aside for use in your next batch OR to use as a gluten-free flour substitute for pancakes, waffles and other baked goods.
Pin this for later!

Amaranth Banana Bread Muffins are so delicious – tender, moist and sweet! Before baking I love to top mine with extra goodies like dried fruit, nuts and seeds  — shredded coconut and chocolate chips would be yummy too!

Recipe adapted from Amaranthy.com  (you can save 20% there with my code FITFORK20 )

Disclaimer: This post contains affiliate links. I earn a small commission from sales that are used to help offset operating costs for The Fit Fork.

5 from 5 votes
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Gluten-free Banana Bread with Amaranth
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Looking for an easy quick bread muffin that’s gluten-freeand packs extra fiber and protein? Check out these Banana Bread Muffins madewith “flour” that’s created simply by pulsing popped amaranth and rolled oats inthe blender! Also, use an alternative sweetener to moderate the carbs – still sosweet, tender and delicious! A favorite for breakfast – even serve warm withice cream for dessert!

Servings: 6 servings
Ingredients
  • 2 cups popped amaranth from Amaranthy or amaranth flour
  • 1 cup old-fashioned rolled oats
  • 1/2 tablespoon baking powder
  • 1/4 tablespoon baking soda
  • 1/2 cup unsalted butter softened to room temperature
  • 3 medium ripe bananas
  • 2 large eggs
  • 1/3 tablespoon pure vanilla extract
  • 1 1/2 tablespoon milk of choice
  • 1 cup sugar of choice or 1 cup-for-cup equivalent sweetener
  • 1/4 cup dried fruit of choice optional
  • 1/4 cup unsalted nuts and/or seeds of choice optional
Instructions
  1. Preheat oven to 350F. Prepare a standard loaf pan or jumbo 6-count muffin tin.
  2. Add popped amaranth and rolled oats to blender, blend on high for 1 to 2 minutes until a medium-fine flour forms. Pulse in baking soda and baking powder. Set aside.
  3. In large bowl, mash together bananas, eggs, butter, milk, vanilla and sugar.
  4. Empty banana mixture into the blender filled with dry ingredients. Incorporate dry and wet slightly with spatula then pulse, scraping down sides as needed, until thick batter has formed. *Mixture should be thick, but if not blending well add a 1-2 tbsp. more milk.
  5. Divide in muffin tins. Top with nuts, seeds and dried fruit.
  6. Bake approx. 45 minutes in loaf pan and 30 minutes in jumbo muffin tins. Test for doneness by inserting toothpick into center and it pulls clean. Remove from oven, cool in pan for 15 minutes. Store leftovers in fridge.
Recipe Notes

Double Chocolate Protein Waffles | No-added-sugar, Gluten-free

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Begin your day with Double Chocolate Protein Waffles, a breakfast that tastes decadent enough to be dessert yet is packed with protein, lower in carbs, and boasts no added sugar. Plus, gluten-free, vegetarian and paleo-friendly.

Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep. Enjoy 28 grams of protein per serving!

A single-serve protein waffle recipe, one batch makes either four waffles in a mini waffle iron, or one large waffle in a traditional (4-square) waffle iron.

Check out the video!

A serving (4 mini waffles) of these chocolate waffles with protein powder will fill you up with the nutrients you need to take on the day — and you likely won’t be hungry again until lunch, thanks to the 28g of protein! Leftover waffles also make a great post-workout snack!

This is the mini waffle iron I used!

The primary ingredient in this chocolate protein powder waffle is, drumroll . . . protein powder! Use the product of your choice, but I am a fan of the plant-based Clean Lean Protein from Nuzest (I used the Rich Chocolate flavor for this recipe). Here’s a Nuzest protein powder coupon (also good for their other nutrition products) – FITFORK

Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep. Enjoy 28 grams of protein per serving!

Ingredients for Double Chocolate Protein Waffles:

  • Green Banana Flour:  This alternative “flour” is packed with minerals, loaded with gut-helping prebiotics and can help reduce your glycemic load. It’s also naturally gluten-free. You may swap in an equal amount of another flour, if preferred.
  • Egg: The incredible, edible egg adds 6g of protein to this recipe and helps the waffles puff up
  • Almond Milk: Or, another unsweetened milk alternative
  • Sugar-free , Dairy-free Chocolate Chips: Mini-sized are preferred, they disperse better in the waffles – but you can chop down regular-sized chips or even a sugar-free bar, if needed.  

Making Double Chocolate Protein Waffles:

  • Simply whisk the egg in a small bowl and then stir in the remaining ingredients.
  • The batter should be a medium consistency, meaning “pourable” but not too runny. If your batter seems too thick, add more almond milk (a teaspoon at a time). If too thin, add a little more green banana flour, a half-teaspoon at a time.
  • Make sure to pre-heat waffle iron. My waffles did not stick to the iron at all, but it was a new mini waffle iron, with non-stick coating. If needed, oil or spray the waffle iron plates as needed.

Freezing and Meal Prepping Protein Waffles:

  • To freeze chocolate protein waffles, allow them to cool completely, in a single layer. If you used a large waffle iron, pull them apart along the perforation to make single pieces. Place waffles on pan in the freezer for about an hour to “pre freeze.” This will keep them from ultimately sticking together in the bag.
  • Transfer partially frozen chocolate waffles into a zip-top bag or storage container and keep in the freezer for up to 3 months.
  • You can reheat frozen waffles in the toaster. Or, also in an oven preheated to 350F for 10 minutes, or air-fryer set at 390 F for 5 minutes or until thoroughly warmed and crispy.
  • Although this chocolate protein powder waffle recipe is written for a individual portion, you can meal prep it my simply multiplying how many servings you’d like. For example, 1 1/3 cup of protein powder, 4 eggs, 1 cup almond milk, ¼ cup green banana flour and 1 tsp baking soda would allow you to meal prep protein waffles and stock your freezer for busy mornings.

Note: this post contains affiliate links. I may earn a small commission on sales generated through links, but price to you remains the same. Proceeds help offset operating costs at The Fit Fork – thank you for your support.

5 from 2 votes
Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep. Enjoy 28 grams of protein per serving!
Print
Double Chocolate Protein Waffles
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Power into the day fueled by chocolatey waffles made with protein powder. Only takes minutes to make, is gluten-free, has no added sugar, and moderate in carbs. A single-serve recipe, but simple to scale up for meal prep.
Course: Breakfast, brunch, Dessert, Snack
Keyword: chocolate, protein powder, waffles
Servings: 1 serving
Calories: 330 kcal
Ingredients
  • 1 egg
  • 1/2 cup unsweetened almond milk* *a splash more if batter seems TOO thick
  • 1/3 cup chocolate protein powder I used Nuzest plant-based Clean Lean Protein.
  • 1 tbsp banana flour
  • 1 tbsp sugar free chocolate chips
Instructions

  1. Wisk egg, stir in almond milk. Mix in protein powder, flour and baking soda until combined. Batter will be a little thicker than traditional waffle mix. BUT, if it seems too thick, stir in more almond milk (a tablespoon) at a time, until spoonable consistency achieved.

  2. Stir in chocolate chips.

  3. Heat mini waffle iron (or large iron). If not using non stick, spray with a bit of cooking spray.

  4. Pour ¼ batter into mini iron (or all batter into large 4-section iron), close lid and cook until indicator light goes off. Repeat with remaining batter. Top as desired.

  5. Makes 4 mini waffles or 1 large waffle (4 section).

  6. May be frozen for up to 3 months.

Recipe Notes

Macros for entire recipe (without topping) 330 cal, 28g carb, 14g fat, 28g protein,