Keto French Fried Onions {Whole30, Paleo, & Vegan} (2024)

5 from 7 votes

Cuisine: American, Thanksgiving

Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Whole30

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Author: Cassidy Stauffer

• ▢ 1 Large Onion
• ▢ ½ Cup Avocado Oil or Non-Hydrogenated Shortening - or as needed

Paleo & Vegan Version:

• ▢ 2 Cups Non-Dairy Milk
• ▢ 2 tsp. White or Apple Cider Vinegar
• ▢ 1 Cup Blanched Almond Flour - finely ground
• ▢ 1 Cup Arrowroot or Tapioca Flour
• ▢ 1 tablespoon Sea Salt
• ▢ ¾ teaspoon Black Pepper
• ▢ ¼-1/2 tsp. Cayenne Pepper - optional
• ▢ ½ tsp. Ground Mustard
• ▢ ¼ tsp. Garlic Powder
• ▢ ¼ tsp. Onion Powder

Keto Version:

• ▢ 2 Large Eggs - beaten
• ▢ 1 ½ Cups Crushed Pork Rinds - or a 2.5 to 3 oz bag of pork rinds
• ▢ ½ Cup Blanched Almond Flour - finely ground
• ▢ ¾ - 1 tsp. Sea Salt
• ▢ ¼ tsp. Black Pepper
• ▢ ½ tsp. Ground Mustard
• ▢ ¼ tsp. Garlic Powder
• ▢ ¼ tsp. Onion Powder
• ▢ ⅛-1/4 tsp. Cayenne - optional

Paleo & Vegan Version:

• Peel and slice the onion thinly. Then, separate all of the slices.

• Pour the milk and vinegar into a shallow dish and mix well.

• Place the onions in the shallow dish with the milk mixture. Press the onions down so they're submerged as much as possible. Cover and let them soak for at least an hour or up to overnight.

• In a bowl, combine the blanched almond flour, arrowroot, salt, pepper, cayenne (if using), mustard powder, garlic powder, and onion powder.

• Using tongs, remove a few onions from the milk mixture and dunk them in the flour mixture. Coat the onions well, shake off the excess, and set them aside on a plate.

• Heat about ½ - 1 inch of oil in a large, shallow pan to 375 degrees. You need a large shallow pan to fit as many onions strings as possible. If you use a smaller pan you will end up needing to cook the onions in several batches and the oil is only good for 2. If the oil isn't 375 degrees when you put the onions in they will either burn or not get crispy, on my oven this is barely below medium heat. An easy way to test the temperature is to throw one onion in and if it immediately sizzles but doesn't go crazy and start popping everywhere... it's good to go!

• Place as many of the onions in the hot oil that will comfortably fit and cook for 1 - 2 minutes, or until golden. Then, flip them over and cook another 1 - 2 minutes. When both sides are a nice golden brown, remove them with a slotted spoon and place on a paper towel-lined plate.

• Repeat with the remaining slices. If for some reason you need to make more than 2 batches, you should start over with fresh oil.

Keto Version:

• Peel and slice the onion thinly. Then, separate all of the slices.

• In a large, shallow bowl beat the eggs and set aside.

• If not using pre-crushed pork rinds: Add them to the bowl of a food processor and process them on high until very finely crushed. If you don't have a food processor, 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 have trouble sticking to the onions!

• Place the pork rinds in a large bowl and whisk in the almond flour, salt, pepper, mustard powder, garlic powder, onion powder, and cayenne (if using).

• You're only going to work with a little bit of the pork rind mixture at a time, so pour a small amount, around ¼ to ⅓ of the mixture, into a shallow bowl.

• Using tongs, dip onions into the eggs then into the pork rind mixture that we just poured out, coating well. Set aside on a plate or cutting board. When the pork rind mixture is gone or is too wet to stick to the onions, discard and add fresh mixture to the bowl. Repeat as needed.

• Heat about ¼ - ½ inch of oil in a large, shallow pan to 375 degrees. You need a large shallow pan to fit as many onions strings as possible. If you use a smaller pan you will end up needing to cook the onions in several batches and the oil is only good for 2.

  Note- If you don't have a thermometer, an easy way to test the temperature is to throw one onion in, and if it immediately sizzles but doesn't go crazy and start popping everywhere... it's good to go!

• Place as many of the onions in the hot oil that will comfortably fit and cook for 1 - 2 minutes, or until golden. Then, flip them over and cook another 1 - 2 minutes. When both sides are a nice golden brown remove them with a slotted spoon and place them on a paper towel-lined plate.

• Store in the freezer for up to 3 months. If using in a casserole, such as in a green bean casserole, don't add until the last 5-10 minutes of baking, otherwise, they will burn! If the fried onions are frozen, add them to the casserole frozen - no need to thaw!

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• Nutritional Info is calculated using the Keto version with ¼ Cup avocado oil since not all the oil is used when frying.
• The buttermilk mixture does not work with the keto version. The keto version needs the eggs for the flour mixture to stick. Also, do not omit the pork rinds and use all almond flour. The pork rinds are what make the keto version crispy!
• Do not try to batter the onions as youfry them. Be sure to batter all the onions and set them aside on a cutting board or plate before frying. Otherwise, it will be very frustrating and all the onions will finish cooking at different times.
• For the Paleo version using ¼ Cup of avocado oil the nutrition info is as follows: Calories: 280 Carbs: 24 Fat: 19 Protein: 4 Fiber: 3 Net Carbs: 21

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