These Keto Fried Onions are perfect on top of hamburgers or a green bean casserole. Plus, they are Paleo, Whole30, gluten-free, and can be made egg-free and vegan as well!
These Keto French Fried onions may not look it, but they're about the best thing in the world! They're perfect on top of hamburgers or a green bean casserole.
Today I'm sharing the original Paleo version that I've been making for years and a new low-carb Keto version! Admittedly, the original version is a bit easier, but with a few simple tips, the keto version can be just as easy!
🔪 Instructions
Start by slicing a large onion, then be sure to separate all of the pieces.
For paleo
For the Paleo version, you will need to soak the onions in a homemade buttermilk mixture of non-dairy milk and vinegar for at least an hour.
Then, use tongs to coat the buttermilk-soaked onions in a mixture of almond flour, arrowroot or tapioca flour, and spices. Set aside on a plate.
For low-carb and keto
Start by crushing up a bag of pork rinds. You'll need to crush them very finely without any large pieces or else they won't stick to the onions. I used a rolling pin, but a food processor would probably do the trick too!
Then, place the pork rinds in a large bowl and add some almond flour and seasonings. Then, use tongs to coat the onions in some beaten eggs then the flour mixture. Set aside on a plate or cutting board.
I suggest pouring out a small amount of the flour/pork rind mixture into a shallow bowl and only using a little at a time.
If you use the entire mixture, the flour will get wet and clumpy. This will prevent the mixture from sticking to the onions.
Frying
Do not try to batter the onions as you fry 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.
Heat about ½ -1 inch of oil in a large, shallow frying pan over medium heat. Once heated, add the onions in a single layer and cook until golden, around 1 to 2 minutes per side. Then, set aside on a paper-towel-lined plate.
Do not re-use the oil more than twice. If you need to cook more than 2 batches, start with fresh oil. Otherwise, the onions will taste burned.
💭 Top tips
- 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!
- If using in a green bean casserole, don't add until the last 5-10 minutes of baking, otherwise, they will burn!
- I suggest pouring out a small amount of the flour/pork rind mixture into a shallow bowl and only using a little at a time. If you use the entire mixture, the flour will get wet and clumpy. This will prevent the mixture from sticking to the onions.
- Do not try to batter the onions as you fry 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.
- Do not re-use the oil more than twice. If you need to cook more than 2 batches, start with fresh oil. Otherwise, the onions will taste burned.
- Fried onions can be stored in the freezer for up to 3 months. I don't recommend storing at room temperature or in the fridge because they will get soggy.
- When adding frozen fried onions to a casserole, just add and bake - no need to thaw! However, only add in the last 5 to 10 minutes of baking, otherwise, they will burn.
Looking for more Paleo and Keto recipes?
Keto & Paleo Condensed Cream of Mushroom Soup
Paleo Pumpkin Pie or Keto Pumpkin Pie
If you’ve tried these Paleo & Vegan Or Keto Fried Onions or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Keto Fried Onions {Paleo, Whole30, & Vegan}
Ingredients
- 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
- 2.5 oz. 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
Instructions
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.
- To crush the 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!
Add Your Own Notes
Notes
- 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 you fry 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
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Lisa Nielsen says
I made the Paleo version since I didn’t have any of the store bought canned crispy fried onions and I had all of the ingredients on hand. They taste even better than the store bought fried onions and I love that they are Keto-friendly! Thank you!
Cassidy says
Oh YAY, thank you!!! I'm so happy you liked them 😀
XO,
Cassidy
Tammy says
I made the keto version at Thansgiving and Christmas last year and it was a hit. My husband and his brother are long haul drivers so I make it for them occasionally to take with them on the road. They love it. Thanks so much.
Cassidy Stauffer says
Oh, thank you Tammy!!!! I'm so happy it was hit and y'all like it 😍
XO,
Cassidy
Maddie says
Hi! This recipe looks perfect! Have you tried air frying them?
Cassidy Stauffer says
No, I don't have an air-fryer! If you try air frying them please let me know how they turn out!
XO,
Cassidy
Janna says
Have not made yet, but, has anyone tried baking these?
Cassidy Stauffer says
Hi Janna, I've never tried baking these so I'm unsure how they would turn out - sorry!!!
-Cassidy
Nicole Dawson says
Hey there, I was looking for your vegan version and realized that its also the paleo recipe. Looks great and sounds amazing as well. We love crispy onion rings.
Cassidy says
Thank you! ...Sorry about that, I'll make it more clear!!!
-Cassidy
Jules Shepard says
I will probably make these and just eat them...they won't make it to a recipe! Love that they're vegan and GF!
Kathy Hester says
Fried onions are one of my favorites! Thank you for making this vegan.
Alisa Fleming says
I've never made fried onions, but wow do those look good! I'd be nibbling on them like mad before they even made it onto the casserole.
Cassidy says
Yeah, they're crazy addictive! I only had about half left to put on my green bean casserole cause we couldn't stop snacking on them, lol!!
-Cassidy
Celeste Noland says
These look AMAZING. I love that you've included paleo AND keto options, I never would have thought I could make French fried onions paleo! Pinning for Thanksgivinf!
Cassidy says
Thanks Celeste, I hope you like them as much as we do!!!
-Cassidy
jenna | the urben life says
These look so dang yummy! I'll have to try it out. I love using Apple Cider Vinegar 🙂
CassidyS says
I'm so glad you like my recipe! It's one of my favorites 🙂
Davi says
I just made these onion strings for my Thanksgiving green bean casserole and your recipe was literally the highlight of everyone's day! I started the gluten free lifestyle a year and a half ago and I have been so grateful to find recipes like yours. Thank you a million times over!
Lauren says
Hi there! I just came across this recipe and WOW. I made these fried onions to put in my green bean casserole. I've been vegan for years, but just developed a gluten allergy in the past year, so this is my first gluten-free Thanksgiving. I figured I'd give this a try, and if the onions didn't work out, I'd buy some at the store and not eat any of my casserole this year. To my great delight, these onions are PERFECT. I'm looking forward to indulging in my casserole (and really pleased that I don't have to go back to the store). Thank you so much for this recipe!