Keto Fried Onions
Elevate your dishes with our Keto Fried Onions – a low carb rendition of the beloved French's Fried Onions, the quintessential casserole topping. Whether you're enhancing everyday meals or preparing for holiday feasts like Green Bean Casserole, enjoy the nostalgic crunch without compromising your low carb lifestyle.
Equipment
Ingredients
- 1 1/2 lbs yellow onion
- 2 large eggs
- 2 1/2 ounces pork rinds
- 1/2 cup Wholesome Yum Superfine Almond Flour
- 3 tbsp Cajun seasoning blend
- Avocado or olive oil for frying
Instructions
- Peel and slice the onion very thinly (for best results I use a mandoline) and then separate all of the slices.
- In a large, shallow bowl, beat the eggs and set aside.
- To make the pork rinds, add them to the bowl of a food processor and process them on high until very finely ground. *See Notes
- Place the pork rinds in a large bowl with the almond flour, and Cajun seasoning and whisk to combine.
- Pour a small amount, around 1/4 to 1/3 of the pork rind mixture into a shallow bowl.
- Using tongs, dip the onions into the egg wash and then into the pork rind mixture, coating them well. Set them aside on a plate or cutting board. *See Notes
- Repeat until all of the onions have been coated.
- Heat about 1 inch of oil in a large, shallow pan to 375 degrees. *See Notes
- Place as many of the onions in the hot oil that will comfortably fit and cook for 2 to 4 minutes, or until golden brown (flipping them over halfway as needed).
- Remove them with a slotted spoon and place them on a paper towel-lined plate.
- Repeat until all of the onion is fried.
Notes
If you do not have a food processor you can use a blender or place them in a large, resealable baggie leaving it slightly vented. Use a rolling pin or mallet to crush the pork rinds. Be sure to crush them very finely or they will not stick to the onions.
If the pork rind mixture gets too wet to stick to the onions, discard and add fresh mixture to the bowl.
If you don't have a thermometer you can test the temperature by dropping one onion in the oil and if it sizzles but doesn't go crazy the temp is good.
Store in the freezer for up to 3 months.
If using as a casserole topping don't add until the last 5-10 minutes of baking, otherwise, they will burn! You can add them frozen, no need to thaw!
If the pork rind mixture gets too wet to stick to the onions, discard and add fresh mixture to the bowl.
If you don't have a thermometer you can test the temperature by dropping one onion in the oil and if it sizzles but doesn't go crazy the temp is good.
Store in the freezer for up to 3 months.
If using as a casserole topping don't add until the last 5-10 minutes of baking, otherwise, they will burn! You can add them frozen, no need to thaw!
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 79kcalCarbohydrates: 5gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 29mgSodium: 99mgPotassium: 107mgFiber: 2gSugar: 2gVitamin A: 729IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Tried this recipe?Let us know how it was!