Spicy Sweet Ancho Roasted Spanish Peanuts in Air Fryer (or Oven)

Summer’s here I’m snacking on peanuts more than ever. Recipes like these Spicy Sweet Ancho Roasted Spanish Peanuts make a quick, easy and economical snack that will curb the hangries and keep the whole family filled up on road trips, hikes, long days at the park and more.

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack.

This sweet savory peanut recipe uses raw Spanish peanuts – make sure you are using RAW nuts, not those already roasted and salted. Raw Spanish peanuts are typically a great deal compared to other nut options and can be ordered in large bags* or you can pick up from the bulk bins in the exact amount you want at your market. *If you have more raw peanuts than you will use right away, keep remaining raw Spanish peanuts in an air-tight container in the fridge or freezer for up to 6 months, to ensure freshness.

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack.

I used Ancho Chile Powder for a mildly spicy, sweet vibe – but feel free to sub another spice like a hotter chile powder or cinnamon even pumpkin pie spice! This is YOUR snack!

When prepping for the Ancho Roasted Peanuts recipe, all you may wonder if you need to remove the red skin from the Spanish peanuts. No, that’s no necessary!  In fact, peanut skins have an abundant amount of natural antioxidants and a high content of dietary fiber, so I always leave them on!

I made this spiced Spanish peanut recipe in a large, oven-style air fryer. If using a smaller, drawer-style air fryer you will need to do in two batches. Also, you can roast red skin peanuts, including this recipe, in a traditional oven. The details are in the recipe card below.

This roasted red skin peanut recipe makes about two cups, serving eight (about ¼ cup per each). Leftovers store great, just keep in an air-tight bag for a month or so – if they last that long! Also, check out my Heavenly Cinnamon Honey Roasted Peanuts based on a recipe from my Cooking for One for Dummies book.

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack that sustains -- perfect for hikes, road trips, post workout and more!

Post contains Amazon affiliate links. Visit my Amazon store for more products I love to use in my recipes.

Spicy Sweet Ancho Spanish Peanuts Roasted in Air Fryer
Prep Time
5 mins
Cook Time
13 mins
Total Time
18 mins
 

Get your hot peanuts here! Raw Spanish peanuts are roasted in air fryer or oven after being coated with butter, sugar (or alternative), salt and a mildly spicy chile powder. An easy, economical and low-carb snack that sustains — perfect for hikes, road trips, post workout and more!

Course: Snack
Cuisine: Southwestern
Keyword: ancho, low carb, peanuts, snack
Servings: 8 1/4 cup servings
Ingredients
  • 2 cups raw Spanish peanuts red skin still on
  • 2 tbsp butter, melted
  • 1 tbsp sugar or equivalent low-carb granulated sweetener
  • 1 tsp salt
  • 1 tsp ancho chile powder or can use another type of chile powder or spice like cinnamon, pumpkin pie spice, etc.
Instructions
  1. In medium bowl, stir sugar, salt, and chile powder until combined.
  2. Add peanuts (leave skins on), stir until coated. Pour out onto air fryer tray lline with parchment paper for easier clean up.
  3. Air fry at 300F degrees for 5 minutes, stir around with spatula. Then air fry at 350F degrees for an additional 8 minutes (so 13 min. combined).
  4. Or, roast in 350F degree oven on a rimmed baking sheet, for about 15 minutes (stirring up every 5 minutes).
  5. If desired, while still warm you can sprinkle with a little more sugar and salt. So yummy warm. If you have leftovers, let cook and store in a zip-top bag.

3-Ingredient Cottage Cheese Pizza Crust (Low Carb, Gluten Free, Protein)

Treat yourself to pizza night done right with 3-Ingredient Cottage Cheese Pizza Crust, a gluten-free, low-carb and protein-packed alternative to traditional crusts.

I’ve been baking and cooking with cottage cheese for YEARS, so it’s funny to see all these viral cottage cheese recipes on TikTok, Instagram and such as if it’s something new! Using cottage cheese is a smart way to bump up protein, lower fat, and minimize carbohydrates in many recipes – pizza crusts included!

The macros on this pizza crust are impressively good. The recipe makes two personal sized crusts (about 6” diameter each) with a single crust (before toppings of your choice) coming in at 163 cal, 4g net carb, 10g dietary fiber, 5g fat and 18g protein.

The only ingredients used in this low carb pizza crust are cottage cheese, coconut flour and ground flax seed meal.

TIPS FOR MAKING COTTAGE CHEESE PIZZA CRUST:

COTTAGE CHEESE: When it comes to selecting cottage cheese for his keto pizza crust recipes, pick a small curd cottage cheese with 2% or 4% milk fat. Stay away from the Fat-free cottage cheese, it does not perform as well. Also, if you use small-curb cottage cheese, there is no need to blend the cottage cheese smooth (as some similar recipes call for). For reference, I used Good Culture 2% Classic Low-Fat Cottage Cheese. They also make a lactose-free cottage cheese, if that is needed.

COCONUT FLOUR: This recipe only calls for ¼ cup of coconut flour, but it is a very “thirsty” flour and much less is required than other types of flour. For this reason, please to not make flour substitutes.

GROUND FLAXSEED MEAL: I added ground flax seed to add more fiber to the recipes, along with omega fatty acids. If you can not source this, you can *likely* just substitute with 1 tablespoon more of coconut flour – but I have not tried this yet, so let me know if you do.

OPTIONAL SEASONINGS: You won’t need salt because cottage cheese has enough sodium. But you might like to add garlic powder, everything bagel seasoning, fresh chopped herbs, or whatever else you would prefer.

BAKING: You will need parchment paper or a silicon baking sheet to cover your baking pan and prevent sticking.

COOLING & STORING: After removing the crust from the initial baking, you will want to let it cool almost completely. Otherwise, it will be too fragile to handle. This recipe makes two homemade personal-sized pizza crusts. If you are not using both, cover the leftover one and keep in the fridge to use later for up to 5 days.

TOPPINGS: After your crust has mostly cooled, feel free to handle it to add sauce, more cheese, veggies, meats or whatever toppings you love. Pop back in the oven for about 10 minutes or until cooked to your preference.

Put your trust in this crust for pizza night! A low-carb, high-protein, gluten-free pizza crust that tastes amazing and holds up to the toppings of your choice. Recipe makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.

I also have a 2-Ingredient, 2-Minut Pizza Crust recipe that the family loves too – it uses Greek Yogurt and self-rising flour (or an all-purpose gluten-free baking blend with a bit of baking soda).

2 Ingredient 2 Minute Pizza Dough
5 from 6 votes
Put your trust in this crust for pizza night! A low-carb, high-protein, gluten-free pizza crust that tastes amazing and holds up to the toppings of your choice. Recipe makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.
3-Ingredient Cottage Cheese Pizza Crust
Prep Time
5 mins
Cook Time
20 mins
Total Time
35 mins
 
Simple, scrumptious and a crust you will crave for pizza night!! Add the toppings you enjoy. Makes two personal-sized crusts, each with 163 cal, 14g carb (4 net carb), 5g fat and 18g protein.
Course: Appetizer, dinner, lunch
Keyword: cottage cheese, gluten free, high protein, low carb, pizza
Servings: 2 servings
Calories: 163 kcal
Ingredients
  • 1 cup 2% or 4% cottage cheese Not zero-fat
  • ¼ cup coconut flour
  • 1 tbsp ground flax seed*
  • Optional: ½ tsp garlic salt or other seasoning of your choice However, don't add seasonings with a lot of salt added. Cottage cheese already has enough sodium.
Instructions
  1. Preheat oven to 400F.

  2. Add ingredients to bowl, mix until combined. Form into two balls.

  3. Line baking sheet with parchment paper or a silicone baking sheet. Use hands to smoosh down and form into two thin discs, approx. 6” diameter.

  4. Bake for approx. 20 minutes, or until turned golden brown and edges just about to get too brown. Remove from oven and let cool on pan about 5-10 minutes.

  5. Top with ingredients of choice and return to oven to bake for 10 more minutes, or until toppings done to your liking.

  6. If you don’t use the 2nd crust, wrap up and store in fridge for use later, up to 5 days.

  7. *If you can’t find this flax meal, try subbing in with 1 tbsp. more coconut flour. I can’t 100% vouch for outcome, but it should work. The flax is just a nice variety, offers fiber and omega fatty acids.

Recipe Notes

Cottage Cheese Pizza Crust nutrition

Note: This post contains Amazon affiliate links.

Low-Carb Yogurt Gelatin Cup Refuels with Protein & Electrolytes

Get refreshed, refueled and revitalized with this fun, wiggly, jiggly post-workout snack – a Creamy Gelatin Protein Cup easily crafted with a blend of sports protein water and luscious Greek yogurt.

I used PWR LIFT protein water and Zero-Sugar Chobani (no-fat), both in berry flavors, to create this dessert that’s like a low-carb Jello cup. The only other ingredient you need is unflavored gelatin. There are also a few vegan gelatin options.

Also, FYI, you can use a Greek Yogurt with higher or full milk fat for an even more luscious result (it will change the nutrition facts though). The fun thing about this yogurt Jello cup makeover recipe, and what keeps it from getting boring on repeat, is that you can use can get creative with the flavors by mix and matching the protein water and yogurt flavors!

Designed to replenish electrolytes, essential BCAAs (branched-chain amino acids), and protein after an intense workout or run, I like to say this satisfying healthy snack is like a sports drink you can eat, lol!

With just 67 calories per generous serving (about 10-oz), boasting a mere 3 grams of carbs and a whopping 14 grams of protein, it’s a low-carb, low-calorie delight that isn’t just for sweaty runners – it can help fill you up — and with lots of satiating protein –if you are on a weight loss journey and are looking for low carb desserts or keto desserts,

Refuel and replenish protein, electrolytes and bcaas after a hard workout with a yummy creamy jello like treat made with only 3 ingredients – a protein sports water, Greek yogurt, and unflavored gelatin. Low carb and low carb, also a smart idea for a satisfying dessert for diets or situations when you are avoiding sugar. 67 cal, 3g carb, 0 fat, 14g

Note: This post contains Amazon affiliate links.

4.8 from 5 votes
Refuel and replenish protein, electrolytes and bcaas after a hard workout with a yummy creamy jello like treat made with only 3 ingredients – a protein sports water, Greek yogurt, and unflavored gelatin. Low carb and low carb, also a smart idea for a satisfying dessert for diets or situations when you are avoiding sugar. 67 cal, 3g carb, 0 fat, 14g
Greek Yogurt Gelatin Protein Cup
Prep Time
5 mins
chilling
4 mins
Total Time
4 hrs 5 mins
 
Refuel and replenish protein, electrolytes and bcaas after a hard workout with a yummy creamy jello like treat made with only 3 ingredients – a protein sports water, Greek yogurt, and unflavored gelatin. Low carb and low carb, also a smart idea for a satisfying dessert for diets or situations when you are avoiding sugar. 67 cal, 3g carb, 0 fat, 14g protein.
Course: Dessert, Snack, workout
Cuisine: keto, low carb
Keyword: frozen yogurt, high protein, jello, keto
Servings: 2 servings
Ingredients
  • ¼ cup cool water
  • 1 packet unflavored gelatin about 1 tbsp
  • 1 16.9 oz bottle PWR Lift, flavor of choice
  • 1 5.3 oz carton Greek yogurt, any flavor or milk-fat using unflavored, (if using unsweetened yogurt, I’d add 5-10 drops of liquid stevia or monk fruit)
  • Optional: whipped cream, berries, etc for topping
Instructions
  1. Pour cool water into a microwave-safe bowl and sprinkle gelatin over water (don’t dump in one big clump, SPRINKLE!). Let sit for 5 minutes to “bloom” – it will look like runny applesauce.
  2. Microwave bloomed gelatin for JUST five seconds to liquify. If it doesn’t look clear and liquid-y, microwave another 3-5 seconds. Do NOT over microwave or the gelatin won’t work.
  3. Pour a room temperature PWR Lift and yogurt into bowl with gelatin, whisk to combine. Pour equally between two 12-oz bowls or glasses.

  4. Chill for 4 hours or until firm. If desired, top with more yogurt, whipped cream, berries, other toppings.

Recipe Notes

*Nutrition Facts: per 10-oz serving

67 cal, 3g total carb, 0g fat, 14g protein

*nutrition facts will vary based on milk fat and sugars in yogurt and the brand of protein water.

Best Low Carb Side Dishes in Air Fryer

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.

This post contains Amazon affiliate links.

No-Sugar Peanut Butter-Chocolate Protein Poke Cake

No-Sugar Peanut Butter-Chocolate Protein Poke Cake is a quick and easy dessert that works with a lower carb, less sugar lifestyle. It’s a favorite for nearly every occasion! Each serving has 186 calories, 6g net carb, 12g fat and 10g protein when prepared as directed. That’s winning!

Poke cakes bring up nostalgic memories of baking up batter in a sheet pan, poking holes in the top, and then pouring on a sauce that gets sopped up by the holes. Traditionally though, the sauces have leaned toward the high-sugar side – sweetened condensed milk, chocolate sauce, pudding, and such. This makeover poke cake recipe uses peanut butter, sugar-free chocolate chips, milk (and some protein powder!) to create a better-for-you yet still decadent cake filling.

Quick, easy and makes 9 servings!

TIPS FOR MAKING PROTEIN POKE CAKE

Cake Mix: For convenience, I used a Fit Bake low-carb yellow cake mix (7-ounce pouch) sized to make a single round layer cake or 8”X8” square cake. You can use any cake mix that you like, just be aware that the Nutrition Facts will change. ALSO, if you are using a mainstream cake mix (like Betty Crocker, etc), those are typically 15-oz for two layers (so you will need to measure out ½ of dry mix for this recipe)

Pan Size: As noted, 8×8” brownie pan will work and is my preference. A 9” round cake pan works too! Anything bigger, the cake becomes too thin. I’ve never made as cupcakes, but the recipe should yield about 12 traditional-sized cupcakes or 6 jumbo cupcakes.

Filling: Use the creamy nut putter of your choice. I did peanut butter, but you can do almond butter, etc. Sugar-free chocolate chips helped keep the carb content down, and a scoop of protein powder added some extra nutrition (really any flavor will work – chocolate, vanilla, cake batter, etc. – as long as you think it sounds good)! I used Nuzest (see below for savings)

Toppings: For convenience, I used a sugar-free non-dairy whipped topping, but you could make your own whipped cream and sweeten with stevia drops. Extra sugar-free chocolate chips and some chopped peanuts for texture and flair!

This post contains affiliate links.

5 from 4 votes
Fun and flavorful, this easy-to-make poke cake will delight peanut butter and chocolate lovers. It's a lower carb and higher protein, so you can enjoy without guilt! A sugar-free and gluten-free dessert for any occasion
Sugar-Free Peanut Butter Chocolate Poke Cake
Prep Time
5 mins
Cook Time
25 mins
Cooling
10 mins
Total Time
40 mins
 

Fun and flavorful, this easy-to-make poke cake will delight peanut butter and chocolate lovers. It's a lower carb and higher protein, so you can enjoy without guilt! Sugar free and gluten free!

Course: desesrt
Cuisine: American
Keyword: cake, chocolate, gluten free, low carb, peanut butter, protein powder, sugar-free
Servings: 9 servings
Calories: 186 kcal
Ingredients
Cake:
  • 1 7- ounce package Fitbake Yellow Low-carb Cake Mix or similar
  • 3 eggs
  • ½ cup Greek yogurt 0% fat
  • 2 tbsp water
Filling:
  • 1/3 cup creamy peanut butter
  • ½ sugar-free chocolate chips divided
  • ½ cup milk of choice
  • 1/3 cup protein powder either vanilla or chocolate will work
Topping:
  • 4- oz Sugar Free Non-Dairy Topping like SF Cool Whip – ½ the container
  • 1 tbsp chopped peanuts
Instructions
  1. Preheat oven to 350F.

  2. In mixing bowl, mix up cake ingredients and pour out into an 8×8” baking pan that has been sprayed with cooking spray. Bake for 25 minutes. Remove from oven and let cool in pan for 5-10 minutes.

  3. While cake is cooling, make peanut butter chocolate filling. In microwave-safe bowl, add milk, peanut butter and 1/3 cup of the chocolate chips (reserving the remaining for topping). Microwave in 20 second increments, stirring between, until chocolate melted and a smooth consistency achieved. Stir in protein powder.

  4. With end of a wooden spoon, poke holes in cake approximately ¾” apart, all over cake. Pour filling over cake, spreading around with spatula. Let cool a few minutes before spreading around whipped topping and then sprinkling with remaining chocolate chips and chopped peanuts.
  5. Cut into 9 squares. Store leftovers, covered, in fridge for up to 5 days.

Recipe Notes