Ingredients
Scale
- 2 large yellow onions, sliced into 1/4-inch rings
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Olive oil spray
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, whisk together the almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
- In another shallow dish, whisk together the eggs and heavy cream.
- Dip each onion ring into the egg mixture, allowing excess to drip off. Then, dredge the ring in the almond flour mixture, ensuring it's fully coated. Press gently to help the coating adhere.
- Place the coated onion rings on the prepared baking sheet in a single layer. Spray lightly with olive oil spray.
- Bake for 10-12 minutes, then flip the onion rings and bake for another 8-10 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Serve immediately for the best crispiness.
Notes
For extra crispiness, broil the onion rings for the last 1-2 minutes of baking, watching closely to prevent burning. Store leftover onion rings in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer for best results. For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes to the almond flour mixture. Serve with your favorite keto-friendly dipping sauce, such as sugar-free ketchup, ranch dressing, or a creamy avocado dip.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 6-8 rings)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 100mg