Heat oven to 450° and line a baking sheet with a non stick baking mat or parchment paper. Set aside.
Crush the pork rinds into a fine crumble with the rolling pin. Add them to a mixing bowl and set aside.
Place the almond flour in a medium sized mixing bowl and add the chili powder, garlic powder, sea salt, black pepper and mix until fully combined. Slice the ends off of the onion, then remove the peel. Slice the onion into large rings, about 1/2" thick, then separate the rings. Keep all the large rings, saving the smaller ones for another recipe; you should get about 12-16 large, sturdy rings.
Toss each onion ring in the almond flour, then place evenly on a baking sheet(s). Once all of the rings have been tossed into the almond flour, mix the egg and heavy whipping cream into the almond flour and mix well to create a batter.
Use tongs or a fork to dip an onion ring into the batter, until the whole ring is submerged. Take the ring out and allow the batter to drip from the ring, then toss it into the pork rinds until fully coated; place evenly on the baking sheet. Use a separate utensil for each the batter and the pork rinds.
Once all of the onion rings have been coated in batter and pork rinds, then placed evenly onto the baking sheet(s), bake them for 10-12 minutes, until golden and crisp.
Serve with Garlic Aioli, No Sugar Added Ketchup or Chipotle Mayo. See post above for more details about these dips.