Tag Archives: low carb

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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No-Sugar Peanut Butter-Chocolate Protein Poke Cake

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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
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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

Festive Sugar-Free Loaf Cake with Cranberry Ginger Chia Sauce

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Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this Sugar-Free Loaf Cake paired with Cranberry Ginger Chia Sauce.

Crafted in the classic loaf pan size*, this delectable treat is tailored for intimate gatherings, serving up to 8 portions. The uncomplicated yet luscious sweet-tart topping is a swift stove-top blend of fresh cranberries, zesty ginger, and wholesome chia seeds that simmer together into a versatile topping – part syrup, part compote.

Watch this short tutorial!

Each serving of this delicious dessert, adorned with the inspired-by-the-season sauce, boasts a modest 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.

Beyond this reasonable nutrition profile, the versatility of the leftover cranberry ginger chia sauce is prolific. Add easy holiday flair to breakfast, brunch or desserts by drizzling it over waffles, ice cream, Greek yogurt parfaits, and more.

This Sugar-Free Loaf Cake with a sauce made from cranberries not only serves as a smart dessert choice but is also a simple yet scrumptious way to spread holiday cheer among friends and family. You could even wrap up a loaf in cellophane and add sauce to a mason jar and give as an edible holiday gift to share the joy of this guilt-free, lower carb holiday dessert.

This sugar free pound cake also freezes well.

*will also bake in three mini-loaf pans, reduce baking time to about 30-40 minutes, or until toothpick pull from center is clean

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5 from 4 votes
Excerpt Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar, 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.
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Sugar-Free Loaf Cake with Cranberry Ginger Chia Sauce
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar,  214 calories, 13g of fat,13g of net carbs, and an impressive 85% daily value for vitamin D.

Course: Dessert
Keyword: cake, chirstmas, cranberry, holiday, sugar-free
Servings: 8 serving
Ingredients
Cake:
  • 8 oz unsalted butter room temperature
  • 2 cups granulated sugar substitute with 1:1 measuring equivalency I used Puyre Granulated Stevia Blend
  • 1/3 cup Eggland’s Best liquid egg whites from carton
  • 2 2/3 cups all-purpose flour or gluten-free baking blend
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract clear if you want cake whiter
  • 12 oz reduced-fat milk 1%, room temperature
Sauce:
  • 6 oz fresh cranberries rinsed
  • 1 cup 100% cranberry juice
  • ½ cup granulated sugar substitute with 1:1 measuring equivalency
  • 1 tbsp fresh-grated ginger
  • 2 tbsp white chia seeds
Instructions
  1. Preheat oven to 335ºF and 9” x 5” loaf pan with baking spray.
  2. Combine milk, oil & vanilla; set aside
  3. Combine flour, baking powder & salt; set aside
  4. In large bowl (or stand mixer), add butter and cream until smooth. Sprinkle in sugar substitute, mix together for several minutes until smooth.
  5. Drizzle in room temperature egg whites to butter mixture, mixing on low.
  6. Add in 1/2 of dry ingredients to the egg white/butter mixture, mix on low until just combined. Then add remaining liquid and dry ingredients and mix until everything well combined and smooth.

  7. Add batter into prepared loaf and bake at 335º F for 50 – 55 minutes or until a toothpick pulls clean from center. If baking mini loaves, start checking them with a toothpick at 30-35 minutes, or when they look set and lightly golden ..

Sauce:

  1. While cake is baking, prepare sauce. Add cranberries, juice, ginger, chia seeds and sugar substitute to medium sauce pan and stir frequently over medium heat until bubbling. After that reduce temp to medium low and simmer for about 15 minutes, or until thickened some and cranberries have popped. Use fork to help mash up cranberries some, if needed. Store leftovers in fridge for up to 5 days.

Recipe Notes

Garlicky Roasted Pumpkin Seeds in Air Fryer or Oven (Easy & Economical)

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Life has been busy, and I’m a little late on sharing my recipe for Garlic Pumpkin Seeds in Air Fryer (or Oven). Halloween has come and gone, and you’ve probably already carved a pumpkin which is the perfect time to roast pumpkin seeds)!

Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you and your family will love this fall season.

BUT, if you still have a whole pumpkin sitting around or are getting one to process the flesh for Thanksgiving recipes, remember to SAVE THE SEEDS! You can keep the white pumpkin seeds raw in the fridge (in an air tight container) for a few days, if you don’t have a few minutes to spare to roast up in the air-fryer.

Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you and your family will love this fall season.
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Roasted garlicky pumpkin seeds are a smart and healthy snack . .. and economical too if you already have the pumpkin on hand! You can basically make roasted pumpkin seeds for “free” . . . while they are big bucks in the bulk bin at the grocery store ($10.48/lb at my market).

Pumpkin seeds in white shell sold in bulk bin at market
Pumpkin seeds roasted in their shell are SO ridiculously expensive in the store — so I make my own!

A question I hear frequently – CAN I EAT THE WHITE OUTER SHELL? Yes, yes you can -it’s loaded with fiber and satisfyingly crunch after roasting. The shell and kernel are also a good source of minerals like iron and magnesium. The actual seed kernel is inside the white outer shell, you may recognize them as the little green pepitas that are so popular right now.

Raw pumpkin seeds before removed from the pulp.

Making DIY roasted pumpkin seeds in the air fryer is so simple the kids can do it. Just pull out the seeds from the center of the pumpkin and as best you can, extract from the pulpy strands attached. Throw the seeds in a bowl to wash off the remainder of pumpkin pulp and then spread out on a paper towel to dry for 30 minutes or so. Then, for every on cup of pumpkin seeds in their shells, it’s just a matter mixing them up with 2 tsp olive oil and ½ tsp garlic salt (plus a pinch of chili pepper if you’d like), before spreading in a thin layer and air frying (in UNpreheated air fryer) at 360F for 12 minutes, shaking pan halfway through. You can roast in the traditional oven PREheated to 360, for about 12 – 14 total minutes.

This is not a sponsored post, but I feel compelled to tell you about the very best air fryer I’ve used. It’s the Omni Plus 19L/18Q Multi-Function Air-Fryer and honestly love it more than any appliance in my kitchen – we use this mini oven style air fryer numerous times a day. I can’t imagine life without it, lol. 

Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you and your family will love this fall season.

I like to eat roasted pumpkin seeds them as-is, or toss in a trail mix or on my salad. If you don’t care for garlic roasted pumpkin seeds, just use regular salt. A ¼ cup serving has 81 calories, 8.5g carb, 4.2g fat and 3g protein.

As an Amazon Influencer, I earn from qualifying purchases.

5 from 5 votes
Garlicky Roasted Pumpkin Seeds can be made in the air-fryer or oven and are a quick, easy and economical snack you will love this fall season.
Print
Garlicky Roasted Pumpkin Seeds
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

Garlicky Roasted Pumpkin Seeds can be made in the air-fryeror oven and are a quick, easy and economical snack you and your family willlove this fall season.

Course: Snack
Keyword: air fryer, chia seeds, garlic, pumpkin seeds
Servings: 4 servings
Calories: 81 kcal
Ingredients
  • 1 cup raw pumpkin seeds in white shell
  • 2 tsp olive oil
  • 1/2 tsp garlic salt or seasoned salt
Instructions

  1. Rise pumpkin seeds to remove pulp.

  2. Pour out onto a clean dish cloth or paper towels at pat dry – let air dry for another 15-30 minutes.

  3. Add seeds to bowl and stir in olive and garlic salt or seasoned salt.

  4. Add to air-fryer (not preheated) set to 360 and "roast" for 12 minutes, shaking pan at the halfway point.

  5. To make in oven, PREHEAT oven to 360 and roast for about 12 to 14 minutes.

  6. Enjoy! Store cooled leftovers in an air-tight container.

Recipe Notes