Low-carb onion rings

Two words. Onion. Rings. Need we say more? Make this low-carb, gluten-free rendition. They go perfectly with burgers, chicken... anything grilled. So simple and sooo delicious. Life is good!
Two words. Onion. Rings. Need we say more? Make this low-carb, gluten-free rendition. They go perfectly with burgers, chicken... anything grilled. So simple and sooo delicious. Life is good!
USMetric
4 servingservings

Ingredients

  • 1 1 jumbo onionjumbo onions
  • 1 1 eggeggs
  • 1 cup 240 ml almond flour
  • 8 tablespoons 120 ml grated parmesan cheese
  • 1 teaspoon 1 teaspoon garlic powder
  • ½ tablespoon ½ tablespoon chili powder or paprika powder
  • 1 pinch 1 pinch salt
  • 1 tablespoon 1 tablespoon olive oil

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C), or turn on the broiler.
  2. Peel the onion and slice into rings, about ⅕ inch thick.
  3. Mix the dry ingredients in a bowl. Whisk the egg in another bowl.
  4. Dip the onion rings in the egg batter and then in the flour mix, one at a time.
  5. Place the rings on a baking sheet covered with parchment paper.
  6. Drizzle or spray oil on the rings and bake in the oven for 15–20 minutes. If you are using the broiler, keep a close eye on them; they're done when golden brown and crisp.

Tip!

To get the smell of onion off of your hands, rub your fingers with lemon juice or vinegar.

31 Comments

  1. Jaswinder
    does the carb ratio goes up by deep frying them instead of baking?
  2. Bluesmama
    no but the batter may all off.
  3. Amy
    I forgot that I needed more almond flour, would coconut flour work?
  4. 1 comment removed
  5. Anne
    We have serious nut allergies for two members of our family. Can you suggest good low carb substitution for the almond flour? Is chickpea flower low carb?
  6. Jan
    These look yummy! But just one thing . . .

    Most ovens in the US do not have a "grill" setting. Did you mean "broil"???

  7. charm
    I have heard ground pork rinds make a good coating
  8. MWG
    Yes. Grill means broil in this instance. And happy 4th to you :-)
  9. Claudia
    Parmasangn cheese the stuff in the can or fresh. What else could be used I really don't like it but love onion rings
    Reply: #13
  10. Jo
    How do I cut out the sodium for health reasons.......sodium makes low carb hugely processed food I am finding lately?
  11. Teresa
    Do I cook at 400 for 15 minutes and then broil to brown? Or cook on broil 15 minutes?
    Reply: #14
  12. rachael B.
    I wanted them to be good, but they were very powdery. Not enjoyable:(
  13. Kristin Berglund Team Diet Doctor

    Parmasangn cheese the stuff in the can or fresh. What else could be used I really don't like it but love onion rings

    Hi Claudia!

    We use fresh parmesan. Try replacing the cheese and almond flour for ground pork rinds. Works just as well!

    Good luck!

  14. Kristin Berglund Team Diet Doctor

    Do I cook at 400 for 15 minutes and then broil to brown? Or cook on broil 15 minutes?

    Hi Teresa!

    Cook on broil for about 15 minutes. Keep an eye on them so they don't burn.

    Good luck!

  15. Ana B.
    I tried these today and it was an unmitigated disaster. Nothing would stick to the rings. What went wrong? Nothing like the picture above, so if anyone has good tips to make this work, I'd appreciate them. The coating was not even, and barely there, so not sure how you got them to look that way in the picture. I also love onion rings and want them to work!
  16. ROMONA
    This recipe uses arrowroot (16 grams of carb for 1 cup). I would mix it with Parm to lower carbs. Might work. http://cookswithcocktails.com/the-ultimate-crispy-baked-onion-rings/
  17. Kathy
    Going to try this with squid rings. Should be yummy.
  18. Sam
    Hi
    Any alternate of almond flour ? Its not easily available in our city
  19. B. Richard
    Ana B.. I see you tried these a year ago with the same results I had.. I cook.. a lot.. so not new to this.. just new to this recipe.. the dry did not stick to the wet very well.. and when I baked for 15-20 mins the bottoms got a little brown.. not crispy.. so I did the top with the broiler.. since there wasn't much 'flavor' sticking to them to begin with there wasn't much crunch.. just soft onion rings with a little brown.. soooooo I see pork rinds as an option.. but seriously.. has anyone had these rings turn out like those in the photo above?
  20. Nic
    These were SOOOOOOOO good. I actually fried mine and they crisped up nicely. The only problem I had was getting the coating to stick well. I want to try these again, but would appreciate any advice. Thank you.
  21. Nikki
    Any other nutrition information for these? Calories?
  22. Marion
    I have a serious nut allergy as well. I use sunflower flour that I make myself. I am making these tonight. Hope the coating will stick.
  23. Morgan
    Morgan
    I tried this bad unfortunately it didn’t work well!
    Is the Parmesan Cheese part of the dry ingredients??
  24. Morgan
    Morgan
    By broil do you mean grill??
  25. Josie Koerner
    how many net carbs
    Reply: #26
  26. Peter Biörck Team Diet Doctor
    Hi Josie!

    5 gram /serving. If you look above again... you can see that info in the yellow circle. :)

    how many net carbs

  27. Josie Koerner
    Thank you Peter, I tried them but I don't know why but the battery wouldn't stick to the rings but stuck to my fingers, and it clumped up really bad.
  28. Jackie
    What is the serving size though? the whole onion?
  29. Merv
    Recipe does not say how thick to cut the Onion Rings?
  30. Helen
    Sadly these looked and crunched nothing like the picture - surely this isn’t a photo from this recipe? Shame as was very hopeful! They still tasted alright but am thinking coconut flour or arrowroot might work better?
  31. Farris
    "Peel the onion and slice into rings, about ⅕ inch thick." <--- 1 inch? an inch? Missing a word here.
  32. Gina
    The batter did not stick. They were powdery and had very little crunch. I do not believe that photo was of THIS recipe. WHO is giving this recipe 4+ stars? I was very disappointed...and hungry :(

Leave a reply

Reply to comment #0 by