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Pecan-Crusted Air Fryer Keto Butternut Rounds

Butternut neck cut into rounds, seasoned, egg-washed, and pressed into a pecan, almond flour, and Parmesan crust, then air fried to a crunchy shell.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 rounds
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash neck peeled, cut into 10 half-inch rounds
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1 large egg beaten with 1 tsp water
  • 3/4 cup pecans very finely chopped
  • 3/8 cup almond flour
  • 1/3 cup finely grated Parmesan
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • cayenne a pinch
  • avocado oil spray

Equipment

  • Air fryer
  • Two bowls
  • Wire rack

Method
 

  1. Pat the rounds dry and toss with the olive oil, 1/2 tsp salt, and the pepper.
  2. Beat the egg with water. Combine the pecans, almond flour, Parmesan, paprika, garlic powder, remaining salt, and cayenne.
  3. Dip each round in egg, drip off the excess, press firmly into the pecan mix, flip, and press again. Rest on a rack 5 minutes.
  4. Mist the basket, lay the rounds in a single layer, and mist the tops. Cook at 375°F for 7 minutes, flip, mist, and cook 5 to 7 minutes more, until deep golden and fork-tender.

Notes

The 5-minute rest after coating is what makes the crust stick.
Two batches, bare basket: a crowded or lined basket gives soggy bottoms.
375°F, not 400, and a true 1/2-inch cut so the nuts don't burn before the squash softens.