Kicking off your keto journey doesn’t have to mean sacrificing flavor or spending hours in the kitchen! We’ve gathered 20 irresistibly crispy air fryer recipes perfect for those hectic weeknights when you need something delicious and satisfying—fast. From crunchy chicken to golden veggies, get ready to transform your dinner routine with minimal effort and maximum taste. Let’s dive into these mouthwatering dishes that will keep you on track and totally satisfied!
Air Fryer Keto Chicken Wings
Dipping into the quiet kitchen this afternoon, I find myself drawn to the simple comfort of wings—crispy, satisfying, and effortlessly keto. There’s something grounding about preparing them in the air fryer, where each step unfolds slowly, like turning pages in a favorite book. It’s a gentle ritual that fills the space with warmth and the promise of a wholesome meal.
Ingredients
– 2 lbs chicken wings, split into drumettes and flats (pat dry for crispiness)
– 2 tbsp olive oil (or avocado oil for higher smoke point)
– 1 tsp garlic powder
– 1 tsp smoked paprika (adds a subtle smoky depth)
– 1/2 tsp onion powder
– 1/2 tsp salt (use fine sea salt for even distribution)
– 1/4 tsp black pepper, freshly ground
– 1/4 tsp cayenne pepper (optional, for a hint of heat)
Instructions
1. Pat the chicken wings thoroughly dry with paper towels to ensure maximum crispiness.
2. In a large bowl, toss the wings with olive oil until evenly coated.
3. Sprinkle garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne pepper over the wings.
4. Mix gently by hand to distribute the spices evenly, covering every surface.
5. Preheat the air fryer to 400°F for 3 minutes.
6. Arrange the wings in a single layer in the air fryer basket, leaving space between them for air circulation.
7. Air fry at 400°F for 12 minutes, then flip each wing carefully with tongs.
8. Continue air frying for another 10–12 minutes, until the skin is golden brown and crispy.
9. Check for doneness by ensuring the internal temperature reaches 165°F with a meat thermometer.
10. Let the wings rest in the basket for 2 minutes to allow juices to redistribute.
A final sprinkle of flaky salt right before serving enhances their savory crunch, while the smoky paprika lingers like a soft whisper. These wings pair beautifully with a cool, creamy dip or nestled beside a crisp salad for a balanced, comforting meal that feels both indulgent and nourishing.
Keto Air Fryer Zucchini Fries
Crisp autumn afternoons like this one always stir a quiet craving for something warm and comforting, yet light enough to not weigh down the spirit. There’s a particular solace in transforming humble vegetables into a dish that feels both indulgent and nourishing, a small kitchen ritual that turns simplicity into satisfaction. Today, that ritual involves turning fresh zucchini into golden, keto-friendly fries in the air fryer, a process as gentle on the mind as it is on the body.
Ingredients
– 2 medium zucchinis, sliced into ¼-inch thick fry-shaped sticks (pat very dry with paper towels for maximum crispness)
– ½ cup almond flour (or pork rind crumbs for a crispier coating)
– ¼ cup grated Parmesan cheese (the finely grated kind works best)
– 1 large egg, beaten (helps the coating stick evenly)
– 1 teaspoon garlic powder (adjust to your preferred level of savoriness)
– ½ teaspoon paprika (for a subtle smoky warmth)
– ¼ teaspoon black pepper (freshly cracked adds nice flecks)
– Cooking spray, avocado oil preferred (or any neutral high-heat oil)
– ¼ teaspoon salt (fine sea salt distributes most evenly)
Instructions
1. Preheat your air fryer to 400°F for 3 minutes to ensure it’s hot and ready for cooking.
2. Slice the zucchinis lengthwise into ¼-inch thick sticks, resembling the shape of steak fries.
3. Pat the zucchini sticks thoroughly dry with paper towels, pressing gently to remove excess moisture; this is crucial for achieving a crisp coating instead of a soggy one.
4. In a shallow bowl, whisk the large egg until it is fully beaten and smooth.
5. In a separate shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, paprika, black pepper, and salt, mixing with a fork until evenly distributed.
6. Dip each dried zucchini stick into the beaten egg, allowing any excess to drip back into the bowl.
7. Immediately roll the egg-coated zucchini stick in the almond flour mixture, pressing lightly so the coating adheres fully on all sides.
8. Place the coated zucchini sticks in a single layer in the air fryer basket, ensuring they do not touch or overlap; you may need to work in batches to avoid crowding.
9. Lightly spray the tops of the zucchini sticks with avocado oil cooking spray to help them brown and crisp.
10. Air fry at 400°F for 10-12 minutes, flipping the fries halfway through with tongs, until they are golden brown and firm to the touch.
11. Remove the zucchini fries from the air fryer and let them rest for 2 minutes on a cooling rack; this allows the coating to set and become extra crisp. My, they emerge with a delicate crunch that gives way to the tender, almost sweet flesh of the zucchini, a contrast that feels both rustic and refined. Serve them straight from the basket with a side of cool ranch or marinara for dipping, or scatter them over a simple salad to add a satisfying, low-carb crunch that turns an ordinary meal into something quietly special.
Crispy Air Fryer Keto Pork Rinds
Mornings like this, when the kitchen feels especially quiet, I find myself reaching for recipes that transform simple ingredients into something comforting yet surprising. These crispy air fryer pork rinds are exactly that—a humble snack turned golden and delicate with just a few mindful steps. They’re perfect for those afternoons when you crave something savory without the heaviness of traditional fried foods.
Ingredients
– 4 oz plain pork rinds, or any unflavored variety for a neutral base
– 1 tbsp avocado oil, or any neutral oil with high smoke point
– 1 tsp smoked paprika, adjust to taste for smokiness
– 1/2 tsp garlic powder, for a subtle savory note
– 1/4 tsp sea salt, or to your preference
Instructions
1. Preheat your air fryer to 380°F for 3 minutes to ensure even cooking from the start.
2. Place the pork rinds in a large bowl, breaking any large pieces into bite-sized chunks with your hands for uniform crisping.
3. Drizzle the avocado oil over the pork rinds, tossing gently with a spoon to coat each piece lightly without oversaturating.
4. Sprinkle the smoked paprika, garlic powder, and sea salt evenly over the oiled pork rinds, mixing thoroughly to distribute the seasonings.
5. Arrange the seasoned pork rinds in a single layer in the air fryer basket, avoiding overlap to prevent steaming instead of crisping.
6. Air fry at 380°F for 3–4 minutes, checking at the 3-minute mark for a golden color and listening for a faint crackling sound.
7. Shake the basket gently halfway through cooking to promote even browning and prevent any spots from burning.
8. Remove the pork rinds immediately when they turn lightly golden and feel crisp to the touch, as they can quickly over-brown.
9. Let them cool on a wire rack for 2 minutes to allow the texture to set fully before serving.
They emerge with a satisfying crunch that gives way to a light, airy interior, carrying the warm smokiness of paprika and a hint of garlic. I love pairing them with a cool dip or crumbling them over salads for an unexpected twist—each bite feels both nostalgic and new.
Keto Air Fryer Salmon with Lemon Butter
Mellow evenings call for meals that feel both nourishing and effortless, where the gentle hum of the air fryer transforms simple ingredients into something quietly special. This keto salmon, kissed with lemon and butter, is one of those dishes that feels like a warm, comforting hug after a long day, requiring little more than a few minutes of your attention to come together beautifully.
Ingredients
– 2 (6 oz) salmon fillets, skin-on or skinless (pat dry for crispier results)
– 2 tbsp unsalted butter, melted (or ghee for dairy-free)
– 1 tbsp fresh lemon juice (about half a small lemon)
– 1 tsp minced garlic (or ¼ tsp garlic powder in a pinch)
– ½ tsp dried dill (fresh dill works too, use 1 tsp)
– ¼ tsp sea salt (adjust to your preference)
– ¼ tsp black pepper, freshly ground
– Lemon slices, for garnish (optional, but adds brightness)
Instructions
1. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.
2. Pat the salmon fillets completely dry with paper towels; this helps achieve a crisp exterior instead of steaming.
3. In a small bowl, whisk together the melted butter, fresh lemon juice, minced garlic, dried dill, sea salt, and black pepper until fully combined.
4. Brush the butter mixture evenly over the top and sides of each salmon fillet, coating them thoroughly.
5. Place the salmon fillets in the air fryer basket in a single layer, leaving space between them for air circulation.
6. Air fry at 400°F for 8–10 minutes, depending on thickness; the salmon is done when it flakes easily with a fork and reaches 145°F internally.
7. Check at the 8-minute mark—if you prefer a more well-done texture, add 1–2 minutes, but avoid overcooking to keep it moist.
8. Carefully remove the salmon from the basket using a spatula, as it will be tender and hot.
9. Garnish with fresh lemon slices before serving to enhance the citrus aroma.
Salmon emerges flaky and tender, with the lemon butter seeping into every layer for a bright, rich flavor that never feels heavy. Serve it over a bed of cauliflower rice to soak up the extra sauce, or alongside roasted asparagus for a complete, low-carb meal that satisfies without fuss.
Air Fryer Keto Cauliflower Tots
Perhaps there’s something quietly comforting about transforming humble cauliflower into golden, crispy bites that feel both nourishing and indulgent. I found myself reaching for the air fryer on this cool afternoon, craving that satisfying crunch without the heaviness, a small kitchen ritual that slows the day down just enough.
Ingredients
- 1 medium head cauliflower, riced (about 4 cups raw, packed)
- 1/2 cup shredded cheddar cheese (or Monterey Jack for milder flavor)
- 1/4 cup grated Parmesan cheese (freshly grated melts better)
- 1 large egg, lightly beaten (room temperature binds better)
- 2 tbsp almond flour (or coconut flour for nut-free option)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (adds depth)
- 1/4 tsp salt (adjust if cheese is salty)
- 1 tbsp olive oil (or avocado oil for high heat)
Instructions
- Preheat air fryer to 375°F for 3 minutes while preparing ingredients.
- Steam riced cauliflower in microwave-safe bowl for 5 minutes until tender.
- Transfer steamed cauliflower to clean kitchen towel and squeeze firmly to remove all excess moisture.
- Combine dried cauliflower, cheddar, Parmesan, egg, almond flour, garlic powder, onion powder, smoked paprika and salt in medium bowl.
- Mix with fork until mixture holds together when pressed.
- Scoop 1 tablespoon mixture and roll between palms to form tight 2-inch tot shape.
- Repeat with remaining mixture, placing tots on parchment-lined tray.
- Brush each tot lightly with olive oil using pastry brush.
- Arrange tots in single layer in air fryer basket, leaving 1/2-inch space between each.
- Air fry at 375°F for 12 minutes, flipping halfway through with tongs when golden on bottom.
- Check internal temperature reaches 165°F with instant-read thermometer for food safety.
- Transfer to cooling rack for 2 minutes to crisp further.
Crunchy outside gives way to tender, cheesy interior that somehow feels both light and substantial. Consider serving them alongside a creamy dill dip or crumbling over a crisp salad for texture contrast, these golden nuggets transforming simple moments into something quietly special.
Keto Air Fryer Bacon-Wrapped Asparagus
Nestled in the quiet hum of my kitchen, I find myself reaching for simple ingredients that transform into something quietly extraordinary, the kind of dish that feels like a small, warm secret shared only with the afternoon light. This recipe for keto air fryer bacon-wrapped asparagus is one of those gentle comforts, where crispness meets savory richness in a way that slows the world down for just a moment.
Ingredients
– 1 pound fresh asparagus spears, trimmed of tough ends (look for firm, bright green stalks)
– 8 slices thin-cut bacon (regular-cut works but may require longer cooking)
– 1 tablespoon olive oil (or avocado oil for higher smoke point)
– 1/2 teaspoon garlic powder (adjust for more or less intensity)
– 1/4 teaspoon black pepper (freshly cracked adds brightness)
– 1/4 teaspoon smoked paprika (for a subtle smoky depth)
Instructions
1. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.
2. Pat the asparagus spears completely dry with paper towels to help the oil adhere and promote crisping.
3. In a medium bowl, toss the dried asparagus with olive oil, garlic powder, black pepper, and smoked paprika until evenly coated.
4. Divide the asparagus into 8 small bundles, each containing 4-5 spears depending on thickness.
5. Wrap one slice of bacon snugly around the middle of each asparagus bundle, overlapping the ends slightly.
6. Place the bacon-wrapped bundles in a single layer in the air fryer basket, ensuring they do not touch for optimal air circulation.
7. Air fry at 400°F for 10-12 minutes, flipping each bundle halfway through with tongs when the bacon begins to curl and brown.
8. Check for doneness at 10 minutes—the asparagus should be tender-crisp when pierced with a fork, and the bacon should be fully crisped.
9. Transfer the bundles to a wire rack set over a baking sheet immediately to prevent sogginess from residual steam.
10. Let rest for 2-3 minutes before serving to allow the flavors to settle and the bacon to firm up slightly.
You’ll love the contrast of the crisp, salty bacon against the tender, earthy asparagus, a pairing that feels both rustic and refined. Try serving these bundles alongside a creamy dip or scattered over a bed of mixed greens for a light, satisfying meal that celebrates simplicity.
Air Fryer Keto Mozzarella Sticks
Gently, I find myself craving that perfect crispy crunch without the heaviness of traditional fried foods. There’s something quietly satisfying about transforming simple ingredients into golden, melty mozzarella sticks that feel both indulgent and light. These air-fried keto versions capture that cozy comfort while keeping things beautifully simple.
Ingredients
– 8 mozzarella string cheese sticks, cut in half crosswise
– 1/2 cup almond flour (for better browning than coconut flour)
– 1 large egg, beaten (creates the binding layer)
– 1/2 cup crushed pork rinds (provides the essential crispiness)
– 1 tsp Italian seasoning (or your favorite herb blend)
– 1/4 tsp garlic powder (adjust for more savory depth)
– Avocado oil spray (or any high-heat oil spray)
Instructions
1. Set up three shallow bowls: place almond flour in the first bowl, beaten egg in the second, and combine crushed pork rinds with Italian seasoning and garlic powder in the third.
2. Working with one cheese piece at a time, roll it thoroughly in the almond flour until completely coated, shaking off any excess.
3. Dip the flour-coated cheese into the beaten egg, ensuring all surfaces are wet but not dripping.
4. Immediately transfer the egg-dipped cheese to the pork rind mixture, pressing gently to help the coating adhere evenly on all sides.
5. Place the fully coated cheese stick on a parchment-lined baking sheet and repeat with remaining cheese pieces.
6. Freeze the coated cheese sticks for exactly 30 minutes—this prevents leaking during cooking.
7. Preheat your air fryer to 400°F for 3 minutes while the cheese sticks finish freezing.
8. Arrange frozen cheese sticks in a single layer in the air fryer basket, leaving space between each for proper air circulation.
9. Lightly spray the tops of the cheese sticks with avocado oil to encourage even browning.
10. Air fry at 400°F for 6-8 minutes, flipping halfway through, until golden brown and crisp.
11. Let rest in the air fryer basket for 2 minutes before serving—they’ll be extremely hot inside.
That first bite reveals a satisfying crackle giving way to stretchy, molten cheese. The pork rind crust stays remarkably crisp while the almond flour adds a subtle nuttiness that complements the mild cheese. I love serving these with a quick marinara for dipping, though they’re equally lovely broken over a fresh salad for unexpected crunch.
Keto Air Fryer Garlic Parmesan Chicken
Gently, as the afternoon light fades outside my kitchen window, I find myself reaching for simple ingredients that promise comfort without complication. This garlic parmesan chicken has become my quiet companion on evenings when I crave something satisfying yet mindful of how I nourish myself. There’s something deeply comforting about the way these humble ingredients transform in the air fryer.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (breasts work too, but adjust cooking time)
– 1/4 cup grated parmesan cheese (freshly grated melts more evenly)
– 1/4 cup almond flour (for that perfect golden crust)
– 2 tbsp olive oil (or avocado oil for higher heat tolerance)
– 4 cloves garlic, minced (fresh garlic makes all the difference)
– 1 tsp Italian seasoning (or your favorite herb blend)
– 1/2 tsp paprika (for subtle color and warmth)
– 1/2 tsp salt (fine sea salt distributes best)
– 1/4 tsp black pepper (freshly cracked if possible)
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure maximum crispiness.
2. In a medium bowl, combine almond flour, parmesan cheese, Italian seasoning, paprika, salt, and black pepper.
3. In a separate small bowl, mix olive oil and minced garlic thoroughly.
4. Brush each chicken thigh evenly with the garlic-oil mixture on both sides.
5. Dredge each oiled chicken thigh in the dry ingredient mixture, pressing gently to help coating adhere.
6. Arrange chicken thighs in a single layer in your air fryer basket, leaving space between pieces for air circulation.
7. Air fry at 375°F for 12 minutes, then flip each piece carefully using tongs.
8. Continue air frying for another 8-10 minutes until internal temperature reaches 165°F and coating is golden brown.
9. Let chicken rest on a wire rack for 5 minutes before serving to allow juices to redistribute.
Just pulled from the air fryer, the chicken emerges with a surprisingly crisp crust that gives way to tender, juicy meat beneath. The garlic and parmesan create a savory melody that lingers pleasantly, while the almond flour provides that satisfying crunch without heaviness. I love serving this over a bed of zucchini noodles or alongside roasted asparagus for a complete meal that feels both indulgent and nourishing.
Air Fryer Keto Avocado Fries
Tonight, the kitchen feels particularly quiet, the kind of stillness that invites reflection and simple, mindful cooking. These avocado fries have become my go-to when I crave something crispy yet nourishing, a gentle reminder that comfort food doesn’t need to be complicated. They transform humble ingredients into something surprisingly elegant, perfect for a solo evening or sharing with someone dear.
Ingredients
– 2 large ripe but firm avocados, sliced into ½-inch wedges (they should yield slightly to gentle pressure)
– ½ cup almond flour (for a finer texture, sift it first)
– ¼ cup grated Parmesan cheese (the finely grated kind works best for coating)
– 1 large egg, beaten (bring to room temperature for even mixing)
– 1 tsp smoked paprika (or regular paprika for milder flavor)
– ½ tsp garlic powder
– ½ tsp onion powder
– Cooking spray, avocado oil-based (or any neutral high-heat oil spray)
Instructions
1. Preheat your air fryer to 400°F for 5 minutes to ensure even cooking from the start.
2. In a shallow bowl, whisk together the almond flour, Parmesan cheese, smoked paprika, garlic powder, and onion powder until fully combined.
3. Place the beaten egg in a separate shallow bowl next to the flour mixture for easy dipping.
4. Pat each avocado wedge dry with a paper towel to help the coating adhere better.
5. Dip one avocado wedge into the beaten egg, letting any excess drip back into the bowl.
6. Immediately transfer the egg-coated wedge to the flour mixture, pressing gently to coat all sides evenly.
7. Repeat steps 5–6 with all remaining avocado wedges, arranging them in a single layer on a plate as you go.
8. Lightly spray the air fryer basket with cooking spray to prevent sticking.
9. Arrange the coated avocado wedges in the air fryer basket in a single layer, leaving space between them for air circulation.
10. Spray the tops of the wedges lightly with cooking spray to encourage browning.
11. Air fry at 400°F for 8–10 minutes, flipping halfway through, until golden brown and crispy.
12. Carefully remove the fries from the air fryer using tongs and let them rest for 2 minutes on a cooling rack to maintain crispiness.
Crispy on the outside with a creamy, almost buttery center, these fries offer a delightful contrast in every bite. I love dipping them in a simple garlic aioli or sprinkling them with flaky sea salt right after frying. Sometimes, I’ll serve them alongside a bright, citrusy salad to balance their richness, making the whole meal feel thoughtfully composed.
Keto Air Fryer Jalapeño Poppers
Mellow evenings often call for something comforting yet mindful, where the gentle hum of the air fryer fills the kitchen with anticipation. These keto jalapeño poppers cradle a creamy, cheesy heart within their crisp shells, offering a moment of quiet indulgence without the weight. Making them feels like crafting little edible treasures, each bite a balance of warmth and zest.
Ingredients
– 8 fresh jalapeño peppers (choose firm, glossy ones for easier handling)
– 4 oz cream cheese, softened (leave at room temperature for 30 minutes for smoother mixing)
– 1/2 cup shredded sharp cheddar cheese (pre-shredded works, but block cheese melts more evenly)
– 1/4 cup cooked crumbled bacon (about 4 strips, or use pre-cooked for convenience)
– 1/4 tsp garlic powder (adjust to preference for more or less pungency)
– 1/4 tsp smoked paprika (adds a subtle smokiness, or substitute with regular paprika)
– 1 tbsp avocado oil (or any neutral high-heat oil like grapeseed)
– 1/4 cup pork rind crumbs (for coating, or use almond flour for a nuttier crust)
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking from the start.
2. Slice each jalapeño in half lengthwise, then use a small spoon to scrape out all seeds and membranes for milder heat.
3. In a medium bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, and smoked paprika until fully blended.
4. Spoon the cheese mixture evenly into each jalapeño half, mounding it slightly but not overflowing.
5. Brush the outside of each stuffed jalapeño lightly with avocado oil to help the coating adhere and crisp.
6. Dip the oiled side of each jalapeño into the pork rind crumbs, pressing gently to form a thin, even layer.
7. Arrange the coated poppers in a single layer in the air fryer basket, leaving space between them for air circulation.
8. Air fry at 375°F for 8–10 minutes, until the filling is bubbly and the coating is golden brown.
9. Let the poppers rest for 2–3 minutes before serving to allow the cheese to set slightly.
Tip: For extra crispiness, spritz the coated poppers with oil before air frying. If the filling oozes out, it’s a sign they’re perfectly done. Always wear gloves when handling jalapeños to avoid skin irritation.
The poppers emerge with a satisfying crunch that gives way to a molten, smoky center, the bacon adding a salty contrast to the jalapeño’s gentle kick. Serve them alongside a cool ranch dip or scattered over a bed of crisp greens for a playful twist on appetizers.
Air Fryer Keto Coconut Shrimp
Holding this golden batch of coconut shrimp fresh from the air fryer, I’m reminded how simple ingredients can transform into something truly special when given patience and gentle heat. There’s something quietly satisfying about watching the coconut coating crisp up while the shrimp inside remain tender and juicy. This keto-friendly version lets you enjoy that tropical crunch without compromising your dietary choices, making it perfect for those mindful evenings when you want something both comforting and nourishing.
Ingredients
– 1 pound large raw shrimp, peeled and deveined (thaw if frozen, pat completely dry)
– 1/2 cup unsweetened shredded coconut
– 1/4 cup almond flour
– 1 large egg
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– Cooking spray (avocado oil or coconut oil spray works well)
– 1/4 cup sugar-free sweet chili sauce for dipping (optional, for serving)
Instructions
1. Preheat your air fryer to 400°F for 3 minutes to ensure even cooking from the start.
2. Pat the shrimp completely dry with paper towels—this crucial step helps the coating adhere properly.
3. In a shallow bowl, whisk the egg until smooth and frothy.
4. In a separate bowl, combine almond flour, shredded coconut, garlic powder, paprika, and salt, mixing thoroughly with a fork.
5. Dip each shrimp first into the egg mixture, letting excess drip back into the bowl.
6. Immediately transfer the egg-coated shrimp to the coconut mixture, pressing gently to ensure full coverage on all sides.
7. Arrange coated shrimp in a single layer in the air fryer basket, leaving space between each piece for proper air circulation.
8. Lightly spray the shrimp with cooking spray to help achieve that golden-brown color.
9. Air fry at 400°F for 6-8 minutes, flipping halfway through when the edges begin turning golden.
10. Check for doneness—shrimp should be opaque throughout and coating crisp and lightly browned.
11. Remove shrimp carefully using tongs and let rest for 2 minutes on a wire rack to maintain crispness.
Knowing how the coconut flakes create that delicate, shattering crispness against the plump shrimp makes each bite worth the careful preparation. The subtle sweetness of coconut balanced with savory spices makes these equally wonderful as an appetizer or main course. I love serving them over a bed of crisp greens with extra chili sauce for dipping, turning a simple recipe into a complete, satisfying meal that feels both indulgent and light.
Keto Air Fryer Brussels Sprouts with Bacon
Perhaps there’s something quietly comforting about transforming humble ingredients into something unexpectedly delightful. Preparing these Brussels sprouts feels like a gentle meditation, each step unfolding slowly as the kitchen fills with the earthy aroma of roasting greens and the savory promise of bacon. Even on busy evenings, this simple process offers a moment of calm before the satisfying crunch of the finished dish.
Ingredients
– 1 pound Brussels sprouts, trimmed and halved (choose similar sizes for even cooking)
– 4 slices thick-cut bacon, chopped into ½-inch pieces (applewood smoked adds nice flavor)
– 2 tablespoons olive oil (or avocado oil for higher heat tolerance)
– ½ teaspoon garlic powder
– ¼ teaspoon black pepper, freshly ground
– ¼ teaspoon sea salt (adjust based on bacon saltiness)
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking from the start.
2. Trim the stem ends from Brussels sprouts and cut each sprout in half lengthwise through the core.
3. Place halved Brussels sprouts in a medium mixing bowl.
4. Add chopped bacon pieces to the bowl with the Brussels sprouts.
5. Drizzle olive oil over the sprouts and bacon, using your hands to coat everything evenly.
6. Sprinkle garlic powder, black pepper, and sea salt over the mixture, tossing to distribute seasonings.
7. Transfer the seasoned Brussels sprouts and bacon to the air fryer basket in a single layer, leaving space between pieces for air circulation.
8. Air fry at 375°F for 12 minutes, shaking the basket halfway through to promote even browning.
9. Check for doneness at 10 minutes—sprouts should be tender with crispy, browned edges and bacon should be fully cooked.
10. Carefully remove the basket and let rest for 2 minutes before serving to allow flavors to settle.
Each bite offers a wonderful contrast between the crispy, caramelized outer leaves and the tender interior of the sprouts. The salty, smoky bacon bits cling to every crevice, creating little bursts of flavor throughout. For a bright finish, consider serving them with a squeeze of fresh lemon juice or sprinkled with grated Parmesan cheese right before eating.
Air Fryer Keto Eggplant Parmesan
Mellow evenings call for comfort food that doesn’t weigh heavy on the soul or the stomach, and this air fryer version of eggplant parmesan offers just that—a crispy, cheesy embrace that feels indulgent yet remains gently aligned with a keto path.
Ingredients
– 1 large eggplant, sliced into ½-inch rounds (choose firm, glossy skin for even cooking)
– 2 large eggs, beaten (room temperature eggs coat more evenly)
– 1 cup almond flour (or pork rind crumbs for extra crispiness)
– ½ cup grated parmesan cheese (freshly grated melts better)
– 1 tsp dried oregano (crush between fingers to release oils)
– ½ tsp garlic powder (or 1 fresh minced clove for pungency)
– ½ cup sugar-free marinara sauce (warm slightly for easier spreading)
– 1 cup shredded mozzarella cheese (low-moisture for less sogginess)
– 2 tbsp olive oil (or avocado oil for high-heat tolerance)
– Salt and black pepper to taste (season in layers for depth)
Instructions
1. Slice the eggplant into ½-inch thick rounds and arrange them in a single layer on a baking sheet.
2. Sprinkle both sides of the eggplant slices generously with salt and let them sit for 20 minutes to draw out excess moisture.
3. Pat the eggplant slices completely dry with paper towels to ensure crispiness when air fried.
4. Preheat your air fryer to 375°F for 3 minutes so it’s hot when the eggplant goes in.
5. In a shallow bowl, whisk the eggs until smooth and frothy for an even coating.
6. In a separate bowl, combine almond flour, parmesan, oregano, garlic powder, and a pinch of black pepper.
7. Dip each dried eggplant slice into the beaten eggs, letting excess drip off.
8. Press the eggplant firmly into the almond flour mixture, coating both sides thoroughly.
9. Lightly brush or spray both sides of the coated eggplant with olive oil.
10. Arrange the breaded eggplant in a single layer in the air fryer basket, leaving space between slices.
11. Air fry at 375°F for 10 minutes, flipping halfway through, until golden and crisp.
12. Spread 1 tablespoon of warmed marinara sauce over each eggplant round.
13. Sprinkle shredded mozzarella evenly over the sauced eggplant.
14. Air fry again at 375°F for 3-4 minutes until the cheese is bubbly and lightly browned.
15. Let the eggplant parmesan rest for 2 minutes before serving to set the layers.
Juicy beneath its crackling crust, the eggplant softens into silkiness while the cheeses mingle with herb-kissed tomato notes. Try stacking two rounds with fresh basil between them for a deconstructed napoleon, or serve alongside a simple arugula salad dressed in lemon to cut through the richness.
Keto Air Fryer Steak Bites
Perhaps it’s the quiet hum of the air fryer that makes this feel so meditative, a simple ritual of transforming humble ingredients into something deeply comforting on a cool October evening. Preparing these steak bites feels less like cooking and more like a gentle pause, a moment to savor the process as much as the result.
Ingredients
– 1 lb sirloin steak, cut into 1-inch cubes (or any quick-cooking cut like ribeye)
– 2 tbsp avocado oil (or any high-smoke-point oil)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp sea salt (adjust based on your preference)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Pat the 1 lb of sirloin steak cubes completely dry using paper towels.
2. In a medium bowl, combine the steak cubes with 2 tbsp of avocado oil, tossing gently to coat every piece.
3. Sprinkle 1 tsp of garlic powder, 1 tsp of smoked paprika, 1/2 tsp of sea salt, and 1/4 tsp of black pepper evenly over the oiled steak.
4. Toss the steak cubes by hand for 30 seconds to ensure the seasoning adheres to all surfaces.
5. Preheat your air fryer to 400°F for 3 minutes, allowing the basket to get fully hot.
6. Arrange the seasoned steak cubes in a single layer in the air fryer basket, ensuring they do not touch.
7. Air fry the steak bites at 400°F for 8 minutes, pausing to shake the basket gently at the 4-minute mark.
8. Check the internal temperature of the largest steak bite using a meat thermometer; it should read 135°F for medium-rare.
9. If a higher doneness is desired, continue cooking in 1-minute increments until the preferred temperature is reached.
10. Using tongs, immediately transfer the cooked steak bites to a clean plate.
11. Let the steak bites rest undisturbed for 3 minutes before serving to allow the juices to redistribute.
Here, the contrast of a crisp, lightly spiced exterior against the tender, pink-centered beef creates a quiet satisfaction. They are wonderful tumbled over a simple arugula salad or nestled next to roasted mushrooms, their rich juices mingling in the most delightful way.
Air Fryer Keto Cheddar Biscuits
Holding this warm biscuit in my hand, I’m reminded how the simplest keto creations can feel like small comforts—these air-fryer cheddar biscuits, with their golden edges and soft centers, are exactly that kind of quiet kitchen gift.
Ingredients
– 1 ½ cups almond flour (for a finer crumb, sift it first)
– 1 cup shredded sharp cheddar cheese (freshly grated melts more evenly)
– 2 large eggs, room temperature (helps ingredients blend smoothly)
– ¼ cup heavy cream (or coconut cream for dairy-free)
– 1 tbsp baking powder (check it’s fresh for proper rise)
– ½ tsp garlic powder (adjust for more savory depth)
– ¼ tsp salt (fine sea salt disperses best)
Instructions
1. Preheat your air fryer to 350°F for 3 minutes—this ensures even baking from the start.
2. In a medium bowl, whisk together almond flour, baking powder, garlic powder, and salt until fully combined.
3. Stir in shredded cheddar cheese, coating every bit with the dry mixture to prevent clumping.
4. In a separate small bowl, lightly beat the eggs with heavy cream until just blended.
5. Pour the wet ingredients into the dry mix, folding gently with a spatula until a sticky dough forms—don’t overmix to keep biscuits tender.
6. Scoop 2-tablespoon portions of dough onto parchment paper, spacing them 1 inch apart; lightly shape into rounds with damp hands to avoid sticking.
7. Place biscuits in the air fryer basket in a single layer, leaving space for air circulation.
8. Air fry at 350°F for 10–12 minutes, until tops are golden and a toothpick inserted comes out clean.
9. Let biscuits cool in the basket for 5 minutes—they’ll firm up as they rest.
Just out of the air fryer, these biscuits boast a crisp shell that gives way to a cheesy, moist interior; split one warm and slather it with herb butter, or crumble it over a cozy soup for a savory twist.
Keto Air Fryer Buffalo Cauliflower Bites
Gently, I find myself craving that familiar tang of buffalo sauce, the kind that warms from within on crisp autumn afternoons. These cauliflower bites offer a lighter path to that comfort, transforming humble florets into crispy, flavor-packed morsels with just an air fryer and a few simple ingredients. There’s something quietly satisfying in watching them golden and bubble, a small kitchen ritual that feels both nourishing and indulgent.
Ingredients
– 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
– 1/2 cup almond flour (or coconut flour for nut-free)
– 1/4 cup grated Parmesan cheese (optional, for extra crispiness)
– 1/2 cup buffalo sauce, such as Frank’s RedHot
– 2 tablespoons melted butter or olive oil (for richer flavor)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon smoked paprika (adds a subtle depth)
– Cooking spray, avocado or olive oil
Instructions
1. Preheat your air fryer to 375°F for 5 minutes to ensure even cooking from the start.
2. In a large bowl, whisk together the almond flour, Parmesan cheese (if using), garlic powder, and smoked paprika until fully combined.
3. Add the cauliflower florets to the bowl, tossing gently to coat each piece evenly with the dry mixture.
4. Lightly spray the air fryer basket with cooking spray to prevent sticking.
5. Arrange the coated cauliflower in a single layer in the air fryer basket, ensuring space between pieces for crispiness.
6. Air fry at 375°F for 12 minutes, shaking the basket halfway through to promote uniform browning.
7. While the cauliflower cooks, whisk together the buffalo sauce and melted butter in a separate bowl until smooth.
8. Carefully transfer the partially cooked cauliflower back to the large bowl.
9. Pour the buffalo sauce mixture over the cauliflower, tossing gently to coat every floret without breaking them.
10. Return the sauced cauliflower to the air fryer basket, again spreading it in a single layer.
11. Air fry for another 5–7 minutes at 375°F, until the edges are crispy and sauce is lightly caramelized.
12. Remove the cauliflower bites from the air fryer and let them rest for 2 minutes before serving to allow the coating to set.
They emerge with a delicate crispness that gives way to tender centers, the spicy tang of buffalo softened by that hint of smokiness. I love stacking them atop a crisp salad for contrast or dipping them into cool, creamy ranch—each bite a little reminder that comfort doesn’t need to be heavy.
Air Fryer Keto Turkey Meatballs
Evenings like this call for something comforting yet mindful, the kind of meal that fills the kitchen with warmth without weighing you down. I found myself reaching for the air fryer, craving those perfectly crisp edges and tender centers that only it can deliver so effortlessly.
Ingredients
– 1 lb ground turkey (93% lean works well)
– 1/2 cup almond flour (for binding, not coconut)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 large egg (room temperature blends easier)
– 2 tbsp olive oil (or avocado oil)
– 1 tsp garlic powder
– 1 tsp dried oregano
– 1/2 tsp onion powder
– 1/2 tsp sea salt
– 1/4 tsp black pepper (freshly cracked preferred)
Instructions
1. Preheat your air fryer to 375°F for 5 minutes—this ensures even cooking from the start.
2. In a large mixing bowl, combine ground turkey, almond flour, Parmesan, egg, olive oil, garlic powder, oregano, onion powder, salt, and pepper.
3. Use your hands to gently mix everything until just combined; overmixing can make the meatballs tough.
4. Scoop 2 tablespoons of mixture per meatball and roll into 1.5-inch balls—damp hands prevent sticking.
5. Arrange meatballs in a single layer in the air fryer basket, leaving space between them for air circulation.
6. Air fry at 375°F for 12-14 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
7. Let rest in the basket for 2 minutes before serving; they’ll firm up nicely.
Keeping these meatballs warm, I love how their crisp exterior gives way to a surprisingly juicy interior, the Parmesan adding a subtle salty depth. Tuck them into zucchini noodle bowls or slice over a simple salad for a light yet satisfying meal that feels both nourishing and indulgent.
Keto Air Fryer Spicy Chicken Tenders
Nestled in the quiet of my kitchen this afternoon, I find myself reaching for familiar comforts, the kind that satisfy both hunger and heart. These spicy chicken tenders have become my go-to when I crave something crispy yet mindful, a gentle reminder that eating well doesn’t mean sacrificing flavor. They emerge from the air fryer golden and fragrant, filling the space with warmth and anticipation.
Ingredients
– 1 pound chicken tenders (or sliced chicken breasts, about ½-inch thick)
– 1 cup almond flour (for a crisp, golden coating)
– 1 teaspoon paprika (adds subtle smokiness)
– ½ teaspoon garlic powder (or onion powder for variation)
– ¼ teaspoon cayenne pepper (adjust for more or less heat)
– 1 large egg, beaten (helps coating adhere)
– 2 tablespoons olive oil (or avocado oil for higher smoke point)
– Cooking spray (avocado or coconut oil spray works well)
Instructions
1. Preheat your air fryer to 375°F for 3 minutes to ensure even cooking from the start.
2. Pat the chicken tenders completely dry with paper towels—this helps the coating stick better and promotes crispiness.
3. In a shallow bowl, whisk together the almond flour, paprika, garlic powder, and cayenne pepper until fully combined.
4. Pour the beaten egg into a separate shallow bowl, then drizzle in the olive oil and whisk until emulsified.
5. Dip each chicken tender first into the egg mixture, letting excess drip off to prevent a soggy coating.
6. Press the chicken firmly into the almond flour mixture, coating all sides evenly for maximum crunch.
7. Lightly spray the air fryer basket with cooking oil to prevent sticking and ensure easy removal.
8. Arrange the coated tenders in a single layer in the air fryer basket, leaving space between them for air circulation.
9. Air fry at 375°F for 10–12 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
10. Let the tenders rest for 2–3 minutes on a wire rack—this keeps them crispy by allowing steam to escape. Fresh from the air fryer, these tenders offer a satisfying crunch that gives way to tender, juicy chicken inside. The subtle heat from the cayenne lingers just enough to awaken the senses, while the almond flour coating stays remarkably light. I love serving them alongside cool, crisp celery sticks or dipping them into a creamy garlic aioli for contrast.
Air Fryer Keto Mushroom Chips
Lately, I’ve been craving something crispy and savory that fits my low-carb lifestyle, something that feels indulgent yet nourishing. These air fryer mushroom chips have become my quiet afternoon companion, transforming humble mushrooms into delicate, paper-thin crisps with minimal effort. There’s a gentle satisfaction in watching them slowly crisp up, filling the kitchen with an earthy aroma that feels like a warm hug on a slow day.
Ingredients
– 8 ounces cremini mushrooms, thinly sliced (about 1/8-inch thick for even cooking)
– 1 tablespoon olive oil (or avocado oil for higher smoke point)
– 1/2 teaspoon garlic powder (not garlic salt)
– 1/4 teaspoon smoked paprika (for subtle smokiness)
– 1/4 teaspoon sea salt (fine grain dissolves better)
Instructions
1. Preheat your air fryer to 300°F for 5 minutes to ensure consistent cooking from the start.
2. Slice mushrooms uniformly 1/8-inch thick using a mandoline for perfectly even chips that cook at the same rate.
3. Pat mushroom slices completely dry with paper towels to remove surface moisture that prevents crisping.
4. Toss dried mushroom slices with olive oil in a medium bowl until each piece is lightly coated.
5. Sprinkle garlic powder, smoked paprika, and sea salt over mushrooms and toss again to distribute evenly.
6. Arrange mushroom slices in a single layer in the air fryer basket, ensuring they don’t overlap for proper air circulation.
7. Air fry at 300°F for 12 minutes, shaking the basket gently halfway through to promote even browning.
8. Check for doneness—chips should be golden brown and crisp, not bendable—and cook 2-3 minutes longer if needed.
9. Transfer chips to a cooling rack immediately to prevent steaming and maintain crispness.
They emerge whisper-thin and shatteringly crisp, with a deep umami flavor that lingers pleasantly on the tongue. Try scattering them over a simple salad for textural contrast or enjoying them straight from the cooling rack while they’re still warm.
Keto Air Fryer Chocolate Chip Cookies
Unfolding the parchment paper, I remember how these simple keto cookies became my quiet afternoon ritual, the hum of the air fryer a gentle companion to moments of pause. Using almond flour and sugar-free chocolate, they transform craving into something both indulgent and mindful, a small, warm treat that feels like a secret shared only with oneself.
Ingredients
– 1 ½ cups blanched almond flour (for a fine, tender crumb)
– ½ cup granulated erythritol (or any keto-friendly sweetener, to taste)
– ¼ cup unsalted butter, softened (or coconut oil for dairy-free)
– 1 large egg, room temperature (helps with even mixing)
– ½ cup sugar-free chocolate chips (like Lily’s, or chopped dark chocolate)
– 1 tsp vanilla extract (pure for best flavor)
– ½ tsp baking soda (for a slight lift)
– ¼ tsp salt (enhances sweetness)
Instructions
1. Preheat your air fryer to 325°F for 3 minutes to ensure even cooking from the start.
2. In a medium bowl, combine the almond flour, erythritol, baking soda, and salt, whisking for 30 seconds to eliminate lumps and aerate the dry ingredients.
3. Add the softened butter, egg, and vanilla extract to the dry mixture, stirring with a spatula until a cohesive dough forms without overmixing, which can make cookies dense.
4. Gently fold in the sugar-free chocolate chips until evenly distributed, reserving a few to press on top later for a bakery-style look.
5. Scoop 1-tablespoon portions of dough, rolling each into a ball and placing them 2 inches apart on parchment-lined air fryer trays to allow for spreading.
6. Lightly press each dough ball to flatten slightly, then bake in the air fryer at 325°F for 8–10 minutes, or until the edges are golden and the centers appear set but soft.
7. Let the cookies cool on the tray for 5 minutes to firm up before transferring to a wire rack, as they are fragile when hot.
8. Repeat with remaining dough, relining the tray as needed to prevent sticking.Yielding to their warmth, these cookies emerge with a crisp edge giving way to a chewy, melt-in-your-mouth center, the bittersweet chocolate melting into the nutty almond base. Serve them slightly warm with a dollop of keto whipped cream, or crumble over frozen yogurt for a playful, textured dessert that turns simplicity into solace.
Summary
Overall, these 20 crispy keto air fryer recipes make healthy eating simple and delicious for your busiest nights. We hope you find some new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to help other busy cooks discover these easy, low-carb meals.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
