Buttoni's Low-Carb Recipes

Archive for the ‘AIR FRYER RECIPES’ Category

 

 

I just discovered I can make low-carb croutons in my air fryer (Power XL 7 qt 1700 watt basket style).  Using my familiar Einkorn English Muffin as the base, it was a piece or cake, or perhaps I should say a piece of “toast”. 🙂  This time I coated them with my spice mixture, but next time I’m going to put it right into the batter when making the muffin just for ease.  Doubt it will make a bit of difference in the end result.  We both thought these a tasty substitute for high-carb commercial croutons.  To lower carbs, you could use some other low-carb bread or merely eat less of them on your salad.

Croutons

INGREDIENTS: 

1 recipe my Einkorn English Muffin

1 T. extra virgin olive oil

¼ tsp. my Seafood Spice Blend

¼ tsp. each onion powder, garlic powder, black pepper

Dash sea salt

¼ tsp. baking powder

VARIATION:  Use other seasoning blends to change things up a bit

DIRECTIONS:  Make the English muffin by that recipe’s instructions (linked above).  If adding spices to batter, add to batter before baking.  DO NOT slice the muffin laterally when cooked.  Tip muffin onto cutting board.  When completely cooled cut into ½” cubes.  The croutons will toast better if not larger than ½” size.  I found the corner pieces (my dish is oval) toasted the best! Let cubes rest on cutting board for 1 hour to totally dry out.  Turn them over once to try to get them dry to the touch on all surfaces.

When about ready to get meal together, toss them into a medium bowl with 1 T. olive oil.  If adding spices to surface, mix it into the olive oil in the bowl and then toss in your cubes.  Stir well to coat.  Place them in the basket of your air fryer (or in a pan if you have the shelf type.  I placed a cake cooling wire rack on mine to be sure they didn’t fly around during cooking.  My fryer has a forceful fan!  Cook at 375º for about 6 minutes, checking often and shaking to get all sides brown and toasty.  Add more time if needed to get them to a firm and toasty state without them burning.  All fryers are different and the time is variable with each brand/model.  Cool completely before serving.

Low carb breads do not keep their crunchy quality for long, but if you have some leftover (I did) put remainders in a ziplock bag and reheat in the air fryer at 375º for 2-3 minutes to toast them right up again.

NUTRITIONAL INFO:   Makes enough to garnish 4 salads.  Each of the 4 servings will contain:

114 cals, 10.4g fat, 4.6g carbs, 2.25g fiber, 2.35g NET CARBS, 3.33g protein, 94 mg sodium

 

These were some small 4-oz. pieces of pork loin I took out of the freezer tonight and I wanted to try my latest spice creation on them.  I chose to do these in my air fryer, but am sure they would be even better done on the charcoal grill.  Tomorrow is another day :).  Man, were these ever tasty!  Much better than the jerked chicken I had one time in a little cafe here in town (that has since folded, maybe that’s why).  I see much many Jamaican Jerk meats in my future with my toned-down version of Jamaican Spice.   This recipe, with the typical brown sugar eliminated from my version of the spice, should be suitable on any eating program, ketogenic or otherwise.

INGREDIENTS:

4   4-oz. pieces boneless pork loin

¼ c. light olive oil

2 T. my Homemade Jamaican Jerk Seasoning Blend

1 oz. onion, minced fine (I used red onion)

DIRECTIONS:   Pour the olive oil into a marinating dish.  Add the spice blend and minced onion to the dish.  Stir.  Dip each “chop” into the mixture, using it all up, trying to get the minced onion evenly onto all sides of the meat.  Cover and marinate for 1 hour in the refrigerator.

To air-fry, preheat your fryer to 375º for 3 minutes.  Open and place meat in the basket so they do not touch.  Cook at 375º for about 12 minutes.  Turn and if any left in the marinating pan, brush any marinade remainders onto the exposed side.  Raise fryer to 400º and cook for another 3-4 minutes.  As fryers vary, check before time is up to be sure yours doesn’t cook hotter than mine.  If charcoal grilling, have your coals very hot and place meat on the grate and grill for about 15 minutes on each side or until thoroughly done but not dried out.

NUTRITIONAL INFO:   Makes 2 adult servings (shrink to about 3.2 oz. cooked ad they are so lean to begin with). Two chops contain:

578 cals, 40g fat, 6.9g carbs, 1g fiber, 5.9g NET CARBS, 49.1g protein, 204 mg sodium

I keep seeing recipes on air fryer Facebook groups that use baking powder to coat chicken for frying.  Well, I’m here to tell you that flat WORKS!  You will simply be amazed!  I can’t convey how crisp this chicken came out.  My husband said I could “do this one again and SOON!”  I want to caution people who must restrict potassium this techniques is not for you, as 4 tsp. baking powder has 2020 mg potassium.  You could substitute 1/4 c. almond, coconut, low-carb bake mix or Parmesan cheese instead of the baking powder if you are potassium shy.  Might not come out quite as crisp, but doable.  The sauce I made for this is one I’ve used in many of my recipes, as I find Puerto Rican Sofrito to be almost addictive it is so delicious!  This dinner tonight, served with steamed cauliflower and fresh green beans, was a big hit with my husband!

Added note:  Please don’t think MORE is better when it comes to this coating.  This isn’t like flour coatings, where more may be better.  With the baking powder coating, MORE is NOT BETTER!  Too much baking powder will taste sharp, almost bitter.  Been there.

INGREDIENTS FOR THE CHICKEN: 

2 medium chicken breasts, skin left on

4 tsp. baking powder (I use aluminum free)

¼ tsp. each onion and garlic

¼ tsp. sea salt

1/8 tsp. coarse black pepper

INGREDIENTS FOR THE SAUCE:

2 T. butter, unsalted

1 T. my Sofrito Sauce

1 Roma tomato, chopped

Dash each salt and pepper

½ c. heavy cream

½ c. water

(thickener of choice if you feel a need)

DIRECTIONS:  De-bone the chicken breasts (I buy with the rib frame so I can boil the bones for broth and any bits of meat for my dog).  If your chicken breasts are quite large, often these days, slice them laterally and splay them out for more even cooking.  Measure and stir the baking powder and spices on a paper plate and coat the chicken pieces well on all surfaces.  Set aside for a few minutes.  Preheat your air fryer.  Place breasts into basket skin-side down on piece of parchment paper lining, as mine tended to want to stick to my basket.  Set fryer to 375º and cook 18 minutes skin-side down.  Open fryer, turn and cook skin-side up another 18 minutes.  Check them at 15 minutes both sides if your chicken breasts are small…….also air fryers can vary.

While they are cooking, melt the butter in a medium skillet.  Add the Sofrito Sauce and simmer on low heat for 2 minutes.  Add chopped tomato and simmer 3-4 minutes to break them down a bit.  Finally add cream and water and simmer 3-4 more minutes, allowing to reduce and slightly thicken.  If not thick enough for you preference, add a light dusting of your favorite thickener, stir and simmer 1-2 more minutes.  Serve with sauce spooned over each breast.

NUTRITIONAL INFO:  Makes 2 servings, each contains:

736 cals, 51.5g fat, 9.1g carbs, 1.9g fiber, 7.2g NET CARBS, 60g protein, 1180 mg sodium, 1010 mg potassium

 

 

 

 

These air-fried Parmesan-coconut shrimp came out so good tonight!  Not strong with coconut flavor, but that suits us both fine.  I would have never bought myself an air fryer, but my husband went and did so for my Christmas present, so I’m trying to learn how to cook different things in it.  I’ve seen so many recipes for coconut shrimp on the internet, but the coatings can be pretty high carb.  I have trimmed down the carbs and reached a total count of 1.8 net carbs per 6-shrimp serving!  I did this by looking to my popular Oven-Fried Fish coating and then modified it even further.    The end result will be a dish I cook again.  My husband really loved these shrimp!

INGREDIENTS FOR SHRIMP:

26 medium-large raw shrimp, peeled and de-veined

1 low-carb slice of bread or roll (I used a Smart Bun from my freezer)

½ c. pork rind crumbs (about 1 c. whole pieces)

¼ c. grated dry Parmesan

1 oz. dessicated unsweetened coconut

1/3 c. Carbquik or other low-carb bake mix

3 egg whites

¼ tsp. my homemade Seafood Spice Blend

¼ tsp. sea salt

INGREDIENTS FOR OPTIONAL BANG BANG DIPPING SAUCE: 

½ c. homemade mayo (or from jar if you prefer)

1 T. Sambal Oelek Asian chili saucebang-bang-sauce

2 tsp. Sriracha sauce

Dash each salt and pepper

DIRECTIONS:   Mix up the sauce ingredients well in a small bowl and refrigerate until ready to serve shrimp.   Drain off any water in the bag of shrimp.

In a food processor, crumb the pork rinds until fine, removing any large, hard chunks.  Add the low-carb bread/roll, Parmesan cheese, coconut, spice blend and salt.  Pulse until smooth mixture.  Pour into a medium bowl.  Break the egg whites into another small bowl.  Place the Carbquik in yet a third small bowl.  Line the bowls up beside a cookie sheet lined with parchment paper or silicone mat:   flour first, egg whites second and crumb mixture last.  Dip the shrimp first into the flour with your left DRY HAND, then drop into the egg whites.  With your right WET HAND, turn each shrimp in the egg white to coat both sides.  With the wet hand, drop the shrimp lastly into the crumb mixture without touching the crumb mixture with your WET HAND.  With your left DRY HAND, toss the crumbs up over the shrimp to also coat on the tops (will be coated on the bottom from having been dropped into the crumbs).  With your left DRY HAND, pick up and place gently on the parchment lined pan.  Repeat until all shrimp have been cooked.   If your hands get gooey/messy, just wash and dry them off mid process.

Preheat you air fryer for 3 minutes.  Also preheat your regular oven at the lowest setting or around 200º-250º.  I can do 12-13 large shrimp in my 7-qt. Power XL fryer at a time, so that means 2 batches.   Do not crowd the shrimp even if you have to cook three batches if using a smaller fryer than mine.

Fry first batch of shrimp at 370º for 4 minutes.  Gently turn shrimp over and fry 4 more minutes.    When I placed the remaining shrimp on the fryer tray and turned it on for 8 more minutes (turning at 4 minute mark), I then placed the pan with the first batch into my regular oven to keep it warm until the second batch was done.   If needed, fry your third batch similarly.  When all are done, plate and serve with the Bang Bang Sauce or other sauce of your choosing.

NUTRITIONAL INFO:   Makes four 6-shrimp servings, each contains (not including sauce):  176 cals, 10g fat, 11g carbs, 8g fiber, 3g NET CARBS, 19.37g protein, 509 mg sodium

1/4 batch sauce adds:  200 calories, 22g fat, 1.05g carbs, .02g fiber, 4.5g protein and 175 mg sodium

These plump, juicy chops were the most moist pork I have cooked in a long time.  I had to keep checking them as I didn’t know how long to cook them, but eventually reached the internal temp of 150º I was wanting.   I’m really having fun experimenting with my new air fryer (Power XL 7 qt.)!  These were sooooo easy to make!  Actually, I don’t know why I haven’t thought to try something like this recipe with Montreal seasoning before now, but I’m here to tell you these chops came out really moist!  Flavor was nice, too.  My husband and I both said this one is a keeper.

I used 1″ extra thick, boneless pork loin, each weighed 5 oz. raw (4 oz. after cooking).  You could certainly use bone-in chops, or thinner cut chops, but you will have to play around with your time, as those variables (ant the variances in air fryers themselves) will require close watching to be sure they do not overcook.

INGREDIENTS:

3   1″ thick pieces boneless pork (about 5 oz.)

2 T. olive oil (I cook with extra light)

2 T. Sukrin Gold (or other plan-suitable low-carb brown sugar sub)

2 T. my Homemade Montreal Steak Seasoning

VARIATION:  Baste at the turning point with 1-2 T. melted butter with minced garlic in it. 

DIRECTIONS:  Coat chops on all surfaces with olive oil.  I poured into shallow dish and dipped them in it, being sure to get the edges, since mine were so thick.  Mix the Sukerin Gold and Montreal Seasoning on/on a paper plate or little cup.  Sprinkle the seasoning mixture evenly over all surfaces of the three chops, using it ALL up.  Preheat your air fryer for 2-3 minutes.  Cook chops at 400º for 16 minutes, turning them over at the 8 minute mark.  As with all air fryer cooking, check them a few times during cooking to be sure they are not burning.  Use a meat thermometer to check internal temp (desired 150º) to make sure they are done, cooking a couple minutes longer if needed.

NUTRITIONAL INFO:    Makes 3 servings, each contains: 123.7 cals, 8.8g fat, 4.73g carbs, 2.23g fiber, 2.5g NET CARBS, 7.86g protein, 216 mg sodium

 


Click for Atkins Induction ↓Recipes↓

FOLLOW ME ON PINTEREST

Enter your email address to subscribe to this blog and get my recipes direct via email.

Click for our Cookbooks Facebook page

My blog made the list at #27!

Blog Stats

  • 19,184,839 hits