• In a small bowl, whisk together egg yolks, erythritol, rum extract and salt.
• Set aside.
• In a medium saucepan, heat coconut cream and thickened cream over medium-low heat for 5 minutes to a low simmer.
• Whisk a spoonful heated cream mixture into egg mixture to temper eggs, then slowly whisk egg mixture into saucepan with remaining thickened cream.
• Remove pan from heat and evenly distribute mixture among four ungreased custard ramekins.
• Preheat air fryer at 180°C for 3 minutes.
• Place two ramekins in air fryer basket.
• Cook for 7 minutes.
• Transfer to a cooling rack and repeat cooking with remaining two ramekins.
• Allow ramekins to cool for 15 minutes, then refrigerate covered for at least 2 hours before serving.

• In a small bowl, whisk together egg yolks, erythritol, salt and vanilla.
• Set aside.
• In a medium saucepan, heat cream over medium-low heat for 4 minutes to a low simmer.
• Whisk a spoonful of thickened cream into egg mixture to temper eggs, then slowly whisk egg mixture into saucepan with remaining heavy cream.
• Add chocolate chips and cinnamon and continually stir for 10 minutes on simmer until chocolate is melted.
• Remove pan from heat and evenly distribute chocolate mixture among four ungreased custard ramekins.
• Preheat air fryer at 180°C for 3 minutes.
• Place two ramekins in air fryer basket.
• Cook for 7 minutes.
• Transfer ramekins to a cooling rack.
• Repeat cooking with remaining two ramekins.
• Allow ramekins to cool for 15 minutes, then refrigerate covered for at least 2 hours before serving.

To make Cheesecake:

• Preheat air fryer at 200°C for 3 minutes.
• Combine ground walnuts, butter and granular erythritol 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 at least 30 minutes.
• Combine cream cheese, sour cream, eggs, powdered erythritol, vanilla bean seeds and salt in a separate medium bowl.
• Spoon mixture over cooled crust.
• Cover with aluminium foil.
• Place pan back in air fryer basket and cook for 14 minutes.
• Remove aluminium foil and cook for an additional 5 minutes at 180°C.
• Refrigerate for at least 2 hours to allow cheesecake to set.

To make Blackberry Sauce:

• Place ingredients in a small saucepan and cook over medium heat for 5 minutes.
• Using the back of a spoon, smoosh berries against saucepan while cooking.
• After berries are popped and sauce has thickened, press through a sieve to filter out seeds.
• Refrigerate covered until ready to use.
• Once cheesecake is cooled and set, release sides of pan and serve chilled with blackberry sauce on top.

• Preheat air fryer at 200°C for 3 minutes.
• Combine ground walnuts, butter and granular erythritol in a medium bowl.
• Press mixture into an ungreased 18cm springform pan.
• Place pan in air fryer basket and bake for 5 minutes.
• Set aside.
• In a separate medium bowl, combine cream cheese, sour cream, eggs, powdered erythritol, lime zest, lime juice, vanilla and salt until smooth.
• Spoon mixture over cooked crust.
• Cover with aluminium foil.
• Place springform pan in air fryer basket and cook for 14 minutes.
• Remove aluminium foil and cook for an additional 5 minutes at 180°C.
• Cheesecake will be a little jiggly in the centre when done.
• Refrigerate for at least 2 hours to allow to set.
• Once set, release sides of pan and serve.

To make Filling:

• Preheat air fryer at 180°C for 3 minutes.
• Combine strawberries, almond flour, ginger, lime juice, lime zest, erythritol, butter and salt in a medium bowl.
• Distribute into jam jars.
• Place three jars in air fryer basket.
• Cook for 7 minutes.
• Repeat cooking with remaining jars.
• When jars are removed from air fryer, use the back of a spoon and gently press down on the strawberry filling.
• Set aside.

To make Crumble Topping:

• Combine all ingredients in a medium bowl.
• Distribute mixture on top of cooked filling.
• Add three jars back to air fryer and cook for an additional 5 minutes.
• Repeat cooking with remaining jars.
• Let jars cool for 10 minutes before eating or covering.
• Refrigerate until ready to serve, up to four days.

To make Blueberry Filling:

• Preheat air fryer at 180°C for 3 minutes.
• Combine all ingredients in a large bowl.
• Distribute evenly into jam jars.
• Place three jars in air fryer basket.
• Cook for 7 minutes.
• Repeat cooking with remaining jars.
• When jars are removed from air fryer, use the back of a spoon to gently press down on the blueberry filling.
• Set aside.

To make Crumble Topping:

• Combine all ingredients in a medium bowl.
• Distribute mixture over cooked filling in jars.
• Place three jars back in air fryer and cook for an additional 5 minutes.
• Repeat cooking with remaining jars.
• Let jars cool for 10 minutes before eating or covering.
• Refrigerate until ready to serve, up to four days.

To make Cake:

• Preheat air fryer at 180°C for 3 minutes.
• In a large bowl, combine flour, cocoa, erythritol, baking powder, salt, cinnamon and chilli powder.
• Set aside.
• In a small bowl, combine butter, eggs and vanilla.
• Add to flour mixture and stir until smooth.
• Spoon mixture into a cake barrel lightly greased with olive oil.
• Place barrel in air fryer basket and cook for 11 minutes.
• Remove barrel from basket and let set until cool, about 10 minutes.

To make Chocolate Ganache:

• In a double boiler, add all ingredients and place over medium heat.
• Continuously whisk mixture until smooth, about 4 minutes.
• Pour ganache over cooled cake and let set for 30 minutes.
• Slice and serve.

To make Cake:

• Preheat air fryer at 150°C for 3 minutes.
• In a large bowl, combine flour, erythritol, baking powder, cream of tartar and salt.
• Stir in eggs, ricotta cheese, butter, vanilla, lime zest and lime juice until combined.
• Spoon mixture into a 18cm springform pan greased with cooking spray.
• Place pan in air fryer basket and cook for 15 minutes.
• Remove pan from basket and let cool for 10 minutes, then remove sides of springform pan.

To make Topping:

• Combine butter, lime zest, lime juice and ¼ cup erythritol in a small bowl.
• Consistency should be a little thicker than a glaze.
• Spread over top of cooled cake.
• Garnish with almonds and remaining erythritol.
• Slice and serve.

To make Cake:

• Preheat air fryer at 150°C for 3 minutes.
• In a large bowl, combine flour, erythritol, baking powder and salt.
• Set aside.
• In a small bowl, combine butter, egg, orange zest, gelatin, vanilla, cinnamon and strawberries.
• Add to flour mixture and stir until combined.
• Spoon mixture into an ungreased pizza pan.
• Place pan in air fryer basket and cook for 10 minutes.
• Remove pan from basket and let set for about 30 minutes until cooled.

To make Glaze:

• Combine butter, orange zest, orange juice and erythritol in a small bowl.
• Add a little water if glaze is too thick and a little extra erythritol if glaze is too thin.
• Pour over cooled cake.
• Slice cake and serve.