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Quick Answer
Most vegetables are keto-friendly in the air fryer — broccoli, cauliflower, zucchini, asparagus, bell peppers, mushrooms, and green beans all roast beautifully at 375–400°F in 8–15 minutes. Avoid starchy vegetables like corn, peas, and sweet potato on strict keto. Toss with olive oil and season well — the air fryer caramelises edges without added carbs.
This guide links back to the canonical timing row for Broccoli, so the advice stays aligned with the chart data.
Use the full Air Fryer Broccoli timing page for row notes, related foods, and safety reminders.
If you already know the food, jump from this overview to the exact timing page or focused how-to guide.
These vegetables are all under 5g net carbs per 100g and cook exceptionally well in an air fryer: Broccoli (2g net carbs/100g) — florets crisp at the edges at 375°F in 10–12 minutes; Cauliflower (3g net carbs/100g) — roasts to golden caramelisation at 400°F in 14–16 minutes; Zucchini (2g net carbs/100g) — half-moon slices cook in 8–10 minutes at 400°F; Asparagus (2g net carbs/100g) — spears at 400°F for 7–9 minutes; Bell peppers (4g net carbs/100g) — strips caramelise in 10–12 minutes at 375°F; Mushrooms (1g net carbs/100g) — whole or sliced at 375°F for 8–10 minutes; Green beans (4g net carbs/100g) — crispy at 380°F for 8–10 minutes; Kale (3g net carbs/100g) — becomes kale chips at 300°F in 8–10 minutes.
Broccoli: 375°F, 10–12 minutes, shake at 6 min. Cauliflower: 400°F, 14–16 minutes, shake at 8 min. Zucchini: 400°F, 8–10 minutes. Asparagus: 400°F, 7–9 minutes (thin spears: 6–7 min). Bell peppers: 375°F, 10–12 minutes. Mushrooms: 375°F, 8–10 minutes (don't overcrowd — they steam). Green beans: 380°F, 8–10 minutes. Kale chips: 300°F, 8–10 minutes (low temp prevents burning). All timings assume a single layer with space between pieces. Cut uniformly for even cooking — florets the same size, slices the same thickness. Add oil spray and season before cooking; do not add sauces until after, as liquid inhibits crisping.
These seasonings add flavour without touching your carb count: Garlic powder and sea salt (the classic — works on everything); Smoked paprika and cumin (warm, smoky, pairs well with cauliflower and peppers); Italian herbs and parmesan (zero-carb combo that crisps on broccoli); Chilli flakes and lemon zest (bright and spicy, excellent on asparagus and green beans); Za'atar (thyme, sumac, sesame — Middle Eastern profile, great on cauliflower); Nutritional yeast and garlic (vegan-friendly cheesy flavour, also keto-friendly). Avoid pre-made spice blends that contain maltodextrin or sugar, BBQ rubs with brown sugar, and honey-garlic seasonings.
Not all vegetables are keto-compatible. These are higher in net carbs and should be limited or avoided on strict keto (under 20g/day): Sweet potato (17g net carbs/100g) — a single small sweet potato can exceed a full day's keto carb allowance; White potato (15g net carbs/100g); Corn (16g net carbs/100g); Peas (9g net carbs/100g); Butternut squash (8g net carbs/100g); Beetroot (7g net carbs/100g); Parsnips (13g net carbs/100g). On a more liberal low-carb diet (50–100g carbs/day), small amounts of these are fine. On strict keto, stick to the leafy, cruciferous, and non-starchy list above. The air fryer cooks them all beautifully — the carb limit is a dietary choice, not a cooking constraint.
Last updated June 19, 2026 · Reviewed by Maks