1. Start by peeling the onions and slicing them into 1/2-inch thick rings. Separate the rings gently to keep them intact. I find that thicker rings hold up better during frying and stay juicy inside.
2. In a shallow bowl, combine the almond flour, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper. If you’re using crushed pork rinds, mix them in here for that extra crunch.
3. In a separate bowl, whisk together the eggs and heavy cream until fully combined. This helps the coating stick and adds richness.
4. Heat about 1 inch of avocado oil or coconut oil in a deep skillet over medium heat. You want the oil hot enough to sizzle a breadcrumb immediately—around 350°F (175°C) if you have a thermometer. This is key to getting that crispy exterior without greasy sogginess.
5. Dip each onion ring into the egg mixture, letting the excess drip off, then dredge it thoroughly in the almond flour mixture, pressing gently to adhere. Place the coated rings on a plate while you bread the rest.
6. Carefully add a few rings to the hot oil, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they’re golden brown and crispy. Flip with tongs to ensure even cooking.
7. Remove the onion rings with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. Repeat the frying process with the remaining rings. If the oil starts to smoke or darken, reduce the heat slightly to avoid burning.
9. Serve warm, ideally right away for maximum crunch. I like to pair them with a homemade garlic aioli or a tangy keto-friendly ketchup.

One of my favorite kitchen memories is standing on a stool in my grandmother’s kitchen, watching her work magic with simple ingredients. This recipe channels that same spirit—easy to make, yet incredibly rewarding. Taking the time to get the oil temperature just right and coating each ring carefully really pays off in texture and flavor.