• 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.

• 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.