Air Fryer Peanut Butter Swirl Muffin/Cake

This recipe uses peanut butter and yogurt to create a moist and flavorful cake with a fun swirl. I'm posting it here so I can go back to this recipe later on when I want to bake it again.

• Yields: 4 muffins
• Prep time: 10 minutes
• Cook time: 15-20 minutes (depending on the model of your air fyer) I baked mine at 15 minutes

Ingredients:

For the muffins:

• 1 cup almond flour
• 1 large egg
• 1/4 cup yogurt
• 1/4 cup zero-calorie sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 1 tablespoon melted coconut oil or butter
• Optional: 1 tablespoon almond milk (if batter is too thick)

For the peanut butter swirl:

• 2 tablespoons peanut butter
• 1 tablespoon zero-calorie syrup (or more to taste)

Instructions:

1. Prepare the Pan: I greased my ramekin (perfect for the air fryer). Preheat your air fryer to 320°F (160°C).
2. Mix the Wet Ingredients: In a medium bowl, whisk together the egg, yogurt, melted coconut oil (or butter), zero-calorie sweetener, and vanilla extract until smooth. 
3. Combine the Dry Ingredients: In a separate bowl, combine the almond flour and baking powder.
4. Make the Batter: Add the dry ingredients to the wet and mix until just combined.
5. Create the Swirl: (Optional if your peanut butter is not smooth) In a separate small bowl, microwave the peanut butter and zero-calorie syrup for about 10-15 seconds until it's a pourable consistency. Stir until smooth.
6. Assemble and Bake: Pour the cake batter into your prepared pan or muffin cups. Dollop spoonfuls of the peanut butter mixture on top. Use a knife or a toothpick to gently swirl the peanut butter into the batter.
7. Air Fry: Cook for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cake or muffins cool in the pan for 5-10 minutes before serving.

Here's a keto-friendly air fryer cake recipe. This will be a simple, almond flour-based, cinnamon-spiced cake, perfect for a sweet keto treat!

Keto Cinnamon-Almond Cake in the Air Fryer

Ingredients:

• 1 cup Almond Flour
• 2 large Eggs
• 1/4 cup Unsweetened Almond Milk
• 2 tbsp Butter (melted)
• 1 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 3 tbsp Sugar Substitute (to taste, such as stevia or erythritol)
• Pinch of Salt
• 1 tbsp Olive Oil (for greasing the air fryer pan)

Directions:

1. Prepare the air fryer: Preheat your air fryer to 320°F (160°C). Lightly grease a small cake pan or silicone mold with olive oil to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the almond flour, cinnamon, sugar substitute, and a pinch of salt.
3. Mix wet ingredients: In another bowl, whisk the eggs, unsweetened almond milk, melted butter, and vanilla extract together.
4. Combine: Pour the wet ingredients into the dry ingredients and mix well until fully combined. If you want a peanut butter swirl, gently stir in the peanut butter at this stage.
5. Pour and smooth: Pour the batter into the greased cake pan or mold (I used a 6-inch oven-safe baking pan). Smooth the top with a spatula.
6. Air fry: Place the pan into the air fryer basket and cook for about 25 minutes, or until the top is golden and a toothpick inserted comes out clean.
7. Cool: Allow the cake to cool for a few minutes before removing from the pan.
8. Serve: Slice and enjoy!

This cake is lightly spiced with cinnamon, rich with almond flavor, and perfectly keto-friendly. If you want to make it more decadent, a dollop of peanut butter on top or mixing it into the batter will add creaminess and depth. Enjoy your keto dessert!