- 1 large onion
- 1 cup pork rinds (ground)
- 1/2 cup parmesan cheese (from a shaker, not fresh)
- 2 eggs (beaten)
- 1/2 cup almond flower
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Fajita seasoning (optional)
Yield: 12-16 rings
- Preheat oven to 375F.
- Slice one large onion into thick rings. Set aside.
- In a medium bowl, combine ground pork rinds, parmesan cheese, onion powder, paprika and fajita seasoning. Mix well. Set aside.
- In a second medium sized bowl, add both eggs and beat until frothy. Set aside.
- In a third bowl, add the almond flour, this will be for dredging the onion rings.
- Line a baking sheet with parchment paper.
- Line up the 3 bowls, flour, eggs, pork rind mixture.
- Drop a few onion rings into the flour and stir until covered. Then dip each onion ring into the beaten eggs, allow to drip off before placing in the third bowl and covering onion rings with the pork rinds.
- Place on the baking sheet and bake for 20 minutes. Depending how hot your oven gets the timing could be longer (or shorter). Allow them to bake long enough to turn golden brown and crunchy.
TIP: The pork rind mixture became really lumpy after dipping half the onion rings in it, and it didn’t stick to the rest of the rings very well. I suggest setting half the pork rind mixture aside and “refresh” the pork rinds as it starts to get lumpy.
Crunchy and Round!
Onion rings are the perfect appy and what’s amazing is you can eat onion rings and still keep it low carb.
I baked these rings, but you can fry them in oil or try an air fryer. They turned out crunchy and really delicious. I put the leftovers in the fridge and then reheated them in a toaster oven and they were just as crunchy as when I made them. Totally satisfies the onion ring craving!
Amount per 5 onion rings