Author: v4tgr

Servings: 6
Cooking Time: 14 Minutes

Ingredients:

1 pound (454 g) flank steak
1 tablespoon avocado oil
½ teaspoon sea salt
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
2 ounces (57 g) goat cheese, crumbled
1 cup baby spinach, chopped

Directions:

1. Place the steak in a large zip-top bag or between two pieces of plastic wrap. Using a meat mallet or heavy bottomed skillet, pound the steak to an even ¼-inch thickness.

2. Brush both sides of the steak with the avocado oil.

3. Mix the salt, garlic powder, and pepper in a small dish. Sprinkle this mixture over both sides of the steak.

4. Sprinkle the goat cheese over top, and top that with the spinach.

5. Starting at one of the long sides, roll the steak up tightly. Tie the rolled steak with kitchen string at 3-inch intervals.

6. Set the air fryer to 400°F (205ºC). Place the steak roll-up in the air fryer basket. Cook for 7 minutes. Flip the steak and cook for an additional 7 minutes, until an instant-read thermometer reads 120°F (49ºC) for medium-rare (adjust the cooking time for your desired doneness).

Nutrition:
calories 165
fat 9
protein 18
total carbs 1
fiber 0

Servings: 4
Cooking Time: 12 Minutes

Ingredients:

2 teaspoons olive oil
½ pound (227g) ground lamb
½ pound (227g) ground beef
1 egg, whisked
Sea salt and ground black pepper, to taste
1 teaspoon paprika
2 garlic cloves, minced
1 teaspoon dried marjoram
1 teaspoon mustard seeds
½ teaspoon celery seeds
Yogurt Sauce:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Sea salt, to taste
¼ teaspoon red pepper flakes, crushed
½ cup full-fat yogurt
1 teaspoon dried dill weed

Directions:

1. Spritz the sides and bottom of the cooking basket with 2 teaspoons of olive oil.

2. In a mixing dish, thoroughly combine the ground lamb, beef, egg, salt, black pepper, paprika, garlic,
marjoram, mustard seeds, and celery seeds.

3. Form the mixture into kebabs and transfer them to the greased cooking basket. Cook at 365ºF (185ºC) for 11 to 12 minutes, turning them over once or twice.

4. In the meantime, mix all the sauce ingredients and place in the refrigerator until ready to serve. Serve the lamb kebabs with the yogurt sauce on the side. Enjoy!

Nutrition:
calories 407
fat 29
protein 33
total carbs 4
fiber 3

Servings: 4
Cooking Time: 20 Minutes

Ingredients:
4 bell peppers
2 tablespoons olive oil
2 medium-sized tomatoes, halved
4 spring onions
4 beef sausages
1 tablespoon mustard

Directions:

1. Start by preheating your Air Fryer to 400ºF (205ºC).

2. Add the bell peppers to the cooking basket. Drizzle 1 tablespoon of olive oil all over the bell peppers.

3. Cook for 5 minutes. Turn the temperature down to 350ºF (180ºC). Add the tomatoes and spring onions to the cooking basket and cook for an additional 10 minutes.

4. Reserve your vegetables.

5. Then, add the sausages to the cooking basket. Drizzle with the remaining tablespoon of olive oil.

6. Cook in the preheated Air Fryer at 380ºF (193ºC) for 15 minutes, flipping them halfway through the
cooking time.

7. Serve sausages with the air-fried vegetables and mustard, serve.

Nutrition:
(per serving)
calories 490
fat 42
protein 19
total carbs 9
fiber 7

Servings: 5
Cooking Time: 12 Minutes

Ingredients:

2 pounds (907 g) skirt steak
2 tablespoons keto tomato paste
1 tablespoon olive oil
1 tablespoon coconut aminos
¼ cup rice vinegar
1 tablespoon fish sauce
Sea salt, to taste
½ teaspoon dried dill
½ teaspoon dried rosemary
¼ teaspoon black pepper, freshly cracked

Directions:

1. Place all ingredients in a large ceramic dish, let it marinate for 3 hours in your refrigerator.

2. Coat the sides and bottom of the Air Fryer with cooking spray.

3. Add your steak to the cooking basket, reserve the marinade. Cook the skirt steak in the preheated Air
Fryer at 400ºF (205ºC) for 12 minutes, turning over a couple of times, basting with the reserved marinade.

4. Bon appétit!

Nutrition:
(per serving)
calories 401
fat 21
protein 51
total carbs 2
fiber 1

Servings: 4
Cooking Time: 15 Minutes

Ingredients:

Marinade:
½ cup lime juice
Grated zest of 1 lime
2 teaspoons stevia glycerite
3 cloves garlic, minced
1½ teaspoons fine sea salt
1 teaspoon chili powder, or more for more heat
1 teaspoon smoked paprika
1 pound (454 g) lamb tenderloin

Avocado Lime Sauce:
1 medium-sized ripe avocado, roughly chopped
½ cup full-fat sour cream
Grated zest of 1 lime
Juice of 1 lime
2 cloves garlic, roughly chopped
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
Chopped fresh cilantro leaves, for garnish
Lime slices, for serving
Pico de gallo, for serving

Directions:

1. In a medium-sized casserole dish, stir together all the marinade ingredients until well combined. Add the tenderloin and coat it well in the marinade. Cover and place in the fridge to marinate for 2 hours or
overnight.

2. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F (205ºC).

3. Remove the lamb from the marinade and place it in the air fryer basket. Cook for 13 to 15 minutes, until the internal temperature of the lamb is 145°F (63ºC), flipping after 7 minutes. Remove the lamb from the air fryer and place it on a cutting board. Allow it to rest for 8 to 10 minutes, then cut it into ½-inch-thick slices.

4. While the lamb cooks, make the avocado lime sauce: Place all the sauce ingredients in a food processor
and purée until smooth. Taste and adjust the seasoning to your liking.

5. Place the lamb slices on a serving platter and spoon the avocado lime sauce on top. Garnish with cilantro leaves and serve with lime slices and pico de gallo.

6. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a preheated 400°F (205ºC) air fryer for 5 minutes, or until heated through.

Nutrition:
calories 326
fat 19
protein 26
total carbs 15
fiber 9

Servings: 4
Cooking Time: 20 Minutes

Ingredients:
4 (1-inch-thick) boneless lamb chops
2 (5.2-ounce / 147 g) packages Boursin cheese
8 slices thin-cut beef

Directions:

1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F (205ºC).

2. Place one of the chops on a cutting board. With a sharp knife held parallel to the cutting board, make a 1- inch-wide incision on the top edge of the chop. Carefully cut into the chop to form a large pocket, leaving a ½-inch border along the sides and bottom. Repeat with the other 3 chops.

3. Snip the corner of a large resealable plastic bag to form a ¾-inch hole. Place the Boursin cheese in the bag and pipe the cheese into the pockets in the chops, dividing the cheese evenly among them.

4. Wrap 2 slices of beef around each chop and secure the ends with toothpicks. Place the beef-wrapped chops in the air fryer basket and cook for 10 minutes, then flip the chops and cook for another 8 to 10 minutes, until the beef is crisp, the chops are cooked through, and the internal temperature reaches 145°F (63ºC).

5. Store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 400°F (205ºC) air fryer for 5 minutes, or until warmed through.

Nutrition:
calories 578
fat 45
protein 37
total carbs 16
fiber 15

Servings: 4
Cooking Time: 12 Minutes

Ingredients:

1¼ pounds (567g) lean ground beef
1 tablespoon coconut aminos
1 teaspoon Dijon mustard
A few dashes of liquid smoke
1 teaspoon shallot powder
1 clove garlic, minced
½ teaspoon cumin powder
¼ cup scallions, minced
¹⁄₃ teaspoon sea salt flakes
¹⁄₃ teaspoon freshly cracked mixed peppercorns
1 teaspoon celery seeds
1 teaspoon parsley flakes

Directions:

1. Mix all of the above ingredients in a bowl, knead until everything is well incorporated.

2. Shape the mixture into four patties. Next, make a shallow dip in the center of each patty to prevent them puffing up during air-frying.

3. Spritz the patties on all sides using a non-stick cooking spray. Cook for approximately 12 minutes at
360ºF (182ºC).

4. Check for doneness – an instant read thermometer should read 160ºF (71ºC). Bon appétit!

Nutrition:
calories 425
fat 25
protein 38
total carbs 10
fiber 8

Servings:4
Cooking Time: 10 Minutes

Ingredients:

1½ pounds venison or beef tenderloin, pounded to ¼ inch thick
3 teaspoons fine sea salt
1 teaspoon ground black pepper
2 ounces creamy goat cheese
½ cup crumbled feta cheese (about 2 ounces)
¼ cup finely chopped onions
2 cloves garlic, minced

FOR GARNISH/SERVING (OPTIONAL):
Prepared yellow mustard
Halved cherry tomatoes
Extra-virgin olive oil
Sprigs of fresh rosemary
Lavender flowers

Directions:

1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F.

2. Season the tenderloin on all sides with the salt and pepper.

3. In a medium-sized mixing bowl, combine the goat cheese, feta, onions, and garlic. Place the mixture in the center of the tenderloin. Starting at the end closest to you, tightly roll the tenderloin like a jelly roll. Tie the rolled tenderloin tightly with kitchen twine.

4. Place the meat in the air fryer basket and cook for 5 minutes. Flip the meat over and cook for another 5 minutes, or until the internal temperature reaches 135°F for medium-rare.

5. To serve, smear a line of prepared yellow mustard on a platter, then place the meat next to it and add
halved cherry tomatoes on the side, if desired. Drizzle with olive oil and garnish with rosemary sprigs and lavender flowers, if desired.

6. Best served fresh. Store leftovers in an airtight container in the fridge for 3 days. Reheat in a preheated 350°F air fryer for 4 minutes, or until heated through.

Nutrition:
calories 415
fat 16g
protein 62g
total carbs 4g
fiber 0.3g

Servings:1
Cooking Time: 16 Minutes

Ingredients:

2 cups finely diced cooked corned beef
1 (8-ounce) package cream cheese, softened
½ cup finely shredded Swiss cheese (about 2 ounces)
¼ cup sauerkraut
1 cup lamb dust (see here) or powdered Parmesan cheese (see here)
Chopped fresh thyme, for garnish
Thousand Island Dipping Sauce (here), for serving (optional; omit for egg-free)
Cornichons, for serving (optional)

Directions:

1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 390°F.

2. In a large bowl, mix together the corned beef, cream cheese, Swiss cheese, and sauerkraut until well
combined. Form the corned beef mixture into twelve 1½-inch balls.

3. Place the lamb dust in a shallow bowl. Roll the corned beef balls in the lamb dust and use your hands to form it into a thick crust around each ball.

4. Place 6 balls in the air fryer basket, spaced about ½ inch apart, and cook for 8 minutes, or until golden brown and crispy. Allow them to cool a bit before lifting them out of the air fryer (the fritters are very soft when the cheese is melted; they’re easier to handle once the cheese has hardened a bit). Repeat with the remaining fritters.

5. Garnish with chopped fresh thyme and serve with the dipping sauce and cornichons, if desired. Store
leftovers in an airtight container in the fridge for 3 days or in the freezer for up to a month. Reheat in a
preheated 350°F air fryer for 4 minutes, or until heated through.

Nutrition:
calories 527
fat 50g
protein 18g
total carbs 2g
fiber 0.1g

Servings: 4
Cooking Time: 17 Minutes

Ingredients:
1 pound (454 g) unsalted lamb belly
2 teaspoons Chinese five-spice powder

Sauce:
1 tablespoon coconut oil
1 (1-inch) piece fresh ginger, peeled and grated
2 cloves garlic, minced
½ cup beef or chicken broth
¼ to ½ cup Swerve confectioners-style sweetener
3 tablespoons wheat-free tamari, or ½ cup coconut aminos
1 green onion, sliced, plus more for garnish

Directions:

1. Spray the air fryer basket with avocado oil. Preheat the air fryer to 400°F (205ºC).

2. Cut the lamb belly into ½-inch-thick slices and season well on all sides with the five-spice powder. Place the slices in a single layer in the air fryer basket (if you’re using a smaller air fryer, work in batches if necessary) and cook for 8 minutes, or until cooked to your liking, flipping halfway through.

3. While the lamb belly cooks, make the sauce: Heat the coconut oil in a small saucepan over medium heat. Add the ginger and garlic and sauté for 1 minute, or until fragrant. Add the broth, sweetener, and tamari and simmer for 10 to 15 minutes, until thickened. Add the green onion and cook for another minute, until the green onion is softened. Taste and adjust the seasoning to your liking.

4. Transfer the lamb belly to a large bowl. Pour the sauce over the lamb belly and coat well. Place the lamb belly slices on a serving platter and garnish with sliced green onions.

5. Best served fresh. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a
preheated 400°F (205ºC) air fryer for 3 minutes, or until heated through.

Nutrition:
calories 365
fat 32
protein 19
total carbs 2
fiber 1