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+ servings
stack of low carb onion rings.

Crispy Oven Baked Low Carb Onion Rings

An epic side dish for any low carb meal or the perfect snack, these Low Carb Onion Rings are oven baked and super crispy with an addicting salty crunch!
Course Appetizer, Side Dish, Snack
Cuisine Canadian, Low Carb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 489.3kcal
Author Aleta


  • 1 large white or yellow onion
  • 100 g pork rinds
  • cup almond flour
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • cup heavy whipping cream
  • 1 egg


Equipment Needed


  • 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.



Expert Tips

  • Make sure the pork rinds have been crushed finely- this will help with the coating process. I like to use a rolling pin to get the job done faster and better.
  • Only use large, sturdy onion rings. If they are flimsy slices, they will be difficult to work with and will not hold up well once baked.
  • To get the most out of your pork rinds, try to shake off as much of the batter as possible before tossing the battered onion rings in the pork rinds. If too much batter gets into the pork rinds, they will clump up and be difficult to coat onto the onion rings.
  • Have leftover batter and pork rinds? Double dip those beauties! The more batter and pork rinds, the crispier these onion rings will be!

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 5.5 g net carbs per 1/2 batch of onion rings. Share with more people to make macros lower!


Serving: 6rings | Calories: 489.3kcal | Carbohydrates: 8.4g | Protein: 39.2g | Fat: 38.7g | Sodium: 1270mg | Fiber: 2.9g | Net Carbs: 5.5g