• Preheat air fryer at 190°C for 3 minutes.
• In a medium bowl, whisk together olive oil, orange juice, orange zest, erythritol and salt.
• Toss in watermelon cubes and let marinate for 10 minutes.
• Add watermelon mixture to ungreased air fryer basket.
• Cook for 2 minutes.
• Toss.
• Cook for an additional 2 minutes.
• Serve warm or at room temperature, garnished with fresh mint.

• Preheat air fryer at 140°C for 3 minutes.
• In a medium bowl, whisk egg white together with vanilla, brown sugar, cinnamon and salt.
• Add walnuts and toss until well coated.
• Place walnuts in air fryer basket lightly greased with olive oil.
• Cook for 8 minutes.
• Stir, then cook for an additional 8 minutes.
• Let cool for 10 minutes, then store in an airtight container at room temperature until ready to serve.

• In a medium bowl, combine cream cheese, sour cream, eggs, erythritol, orange zest, orange juice, vanilla and salt until smooth.
• Spoon into an ungreased 18cm springform pan.
• Cover with aluminium foil.
• Preheat air fryer at 200°C for 3 minutes.
• Place springform pan into air fryer basket and cook for 14 minutes.
• Reduce air fryer heat to 180°C, remove aluminium foil and cook for an additional 5 minutes.
• The cheesecake will be a little jiggly in the centre.
• Refrigerate covered for a minimum of 2 hours to allow it to set.
• Release sides from pan and serve.

• Cut a piece of baking paper to size of a grill pan.
• Draw a 15cm circle on paper.
• Flip paper, ink side down, onto grill pan.
• Set aside.

To make Pavlova:

• In a medium metal bowl, beat egg whites with an immersion blender on high.
• Add cream of tartar, then add erythritol, 1 tablespoon at a time, and blend until stiff peaks form.
• Fold in cocoa powder and espresso powder.
• Blend in apple cider vinegar and vanilla.
• Preheat air fryer at 110°C for 5 minutes.
• Spoon or pipe egg whites over baking paper circle, creating higher edges around perimeter, like a pie crust.
• There should be a divot in the centre.
• Add grill pan to air fryer and cook for 60 minutes.
• Turn off heat, and let pavlova stay in air fryer for an additional 30 minutes.
• Remove grill pan from air fryer and gently peel off baking paper from bottom of pavlova.
• Transfer to a large plate.

To make Topping:

• Whisk together whipping cream and erythritol in a small bowl.
• Fold in sour cream and espresso powder.
• Fill pavlova with whipped cream.
• Using a vegetable peeler, shave chocolate into curls over pavlova and serve.

• Cut a piece of baking paper to the size of a grill pan.
• Draw a 15cm circle on paper.
• Flip paper, ink side down, onto grill pan.
• Set aside.

To make Pavlova:

• In a medium metal bowl, beat egg whites with a blender on high.
• Add cream of tartar, then add erythritol, 1 tablespoon at a time, until stiff peaks form.
• Add orange juice and vanilla and blend.
• Preheat air fryer at 110°C for 5 minutes.
• Spoon or pipe egg whites over parchment paper circle, creating higher edges around perimeter, like a pie crust.
• There should be a divot in the centre.
• Add grill pan to air fryer and cook for 60 minutes.
• Turn off heat, and let pavlova sit in air fryer for an additional 30 minutes.
• Remove grill pan from air fryer and gently peel off baking paper from bottom of pavlova.
• Transfer to a large plate.

To make Topping:

• In a small bowl, whisk together whipping cream, orange juice, orange zest and erythritol until creamy.
• Fill pavlova with whipped cream and top with raspberries.
• Serve.

• Preheat air fryer at 200°C for 3 minutes.
• Combine ground pecans, butter, granular erythritol and espresso powder in a medium bowl.
• Press mixture into an ungreased 18cm springform pan.
• Place pan in air fryer basket and bake for 5 minutes.
• Remove from basket and allow to cool for 15 minutes.
• In a separate medium bowl, combine cream cheese, sour cream, eggs, unsweetened cocoa, powdered erythritol, vanilla and salt until smooth.
• Spoon mixture over crust.
• Cover with aluminium foil.
• Place springform pan back into air fryer basket and cook for 14 minutes.
• Remove aluminium foil and cook for an additional 5 minutes at 180°C.
• Remove cheesecake from air fryer basket.
• Garnish with chocolate chips and pecan pieces.
• Cover cheesecake and refrigerate for at least 2 hours to allow it to set.
• Once set, release sides of pan and serve.

• Preheat air fryer at 150°C for 3 minutes.
• In a small bowl, whisk egg together with remaining ingredients.
• Pour batter into a 10cm ramekin greased with cooking spray.
• Place ramekin in air fryer basket and cook for 25 minutes.
• Remove ramekin from basket and let set for 5 minutes.
• Serve warm.

• On a flat, clean surface sprinkle 2 teaspoons erythritol over surface.
• Place filo sheet over scattered erythritol.
• Brush butter over sheet.
• Sprinkle with remaining erythritol.
• Flip dough.
• Evenly spread lemon curd over sheet.
• Carefully roll one end toward the middle of sheet.
• Stop at the halfway point.
• Roll opposite side toward the middle.
• Refrigerate covered for 30 minutes.
• Slice double log into 18 equal slices.
• 4 Preheat air fryer at 180°C for 3 minutes.
• Place six palmiers in lightly greased air fryer basket.
• Cook for 8 minutes.
• Repeat with remaining palmiers.
• Transfer cooked palmiers to a cooling rack.
• Serve warm or at room temperature.