Prep the onions: Slice onions into thick rings, then separate them. Pat dry with paper towels so the coating sticks well.
Set up your dredging station: In one shallow bowl, add beaten eggs.
In a second bowl, mix almond flour, crushed pork rinds, Parmesan, paprika, onion powder, garlic powder, salt, and pepper.
Coat the rings: Dip each onion ring into the egg, shake off excess, then press firmly into the dry mixture. For extra crunch, repeat egg and dry mix once more on each ring.
Heat the oil: In a wide skillet, add about 1/2 inch of oil and heat over medium to medium-high until it reaches 350°F (a small pinch of coating should sizzle on contact).
Fry in batches: Cook onion rings 2–3 minutes per side until golden brown. Don’t overcrowd the pan.
Transfer to a wire rack set over a baking sheet.
Season and rest: While hot, sprinkle with a pinch of salt. Let them rest 2 minutes to set the crust.
Air fryer option: Spray the basket, place rings in a single layer, mist lightly with oil, and cook at 380°F for 8–10 minutes, flipping halfway. Add 1–2 minutes if needed for extra color.
Baked option: Place on a parchment-lined sheet, drizzle or spray with oil, and bake at 425°F for 12–15 minutes, flipping at 8 minutes, until crisp and golden.
Serve: Pair with your favorite keto-friendly dip and enjoy right away for maximum crunch.