Keto Onion Rings
Crispy, golden keto onion rings with only 3g net carbs per serving. Made with a double-dip almond flour and pork rind breading method that stays perfectly attached every time.
Ingredients
- 2 large onions peeled, white or yellow
- 1/2 cup almond flour finely ground
- 1/2 cup keto bread crumbs crushed pork rinds work perfectly
- 2 large eggs beaten
- 1 tsp salt
- 1/2 tsp black pepper
- oil for deep frying avocado oil or canola oil recommended
Instructions
- Slice the peeled onions into half-inch thick rings. Carefully separate all the rings and set aside.
- Set up your breading station with three separate bowls. Bowl one: almond flour, salt, and pepper. Bowl two: whisked eggs. Bowl three: keto bread crumbs.
- Dip an onion ring into the beaten egg, then dredge it through the almond flour mixture until lightly coated.
- Dip the ring back into the egg a second time, then press it firmly into the keto bread crumbs to coat completely. Shake off any excess.
- Repeat the double-dip process for all remaining onion rings.
- Pour one inch of oil into a deep pot or saucepan. Heat to 350°F (175°C).
- Carefully drop a few battered rings into the hot oil. Do not crowd the pot. Fry for 2 to 3 minutes, flipping halfway through, until golden brown.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain. Repeat for all remaining rings.
- Serve immediately with your favorite low-carb dipping sauce.
Notes
Don't skip the double dip — it is the key to breading that stays on in the hot oil.
Cut rings at least half an inch thick. Thin rings burn quickly and cannot hold the batter.
Use the wet hand / dry hand method to keep your fingers from getting caked in batter.
Don't crowd the pot. Fry in small batches so the oil temperature stays stable.
To bake instead: Preheat oven to 400°F. Place on a parchment-lined baking sheet, spray with oil, and bake 20 minutes flipping halfway.
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 400°F on a wire rack for 5 minutes. Never microwave.
Freezing: Freeze in a single layer for 1 hour, then transfer to a freezer bag. Good for up to 2 months.