This keto blooming onion delivers all the crispy, savory crunch you love—without the carbs. Made with almond flour, Parmesan, and bold seasonings, this low-carb blooming onion is baked or air-fried (not deep-fried) for a keto-friendly appetizer that’s golden, flavorful, and completely satisfying.
Ingredients
- Main Ingredients
- 1 large sweet onion yellow or Vidalia
- 2 large eggs whisked
- ¾ cup almond flour
- Keto Coating & Seasoning
- ½ cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper optional
- Pantry Staples
- Olive oil or avocado oil spray
- Salt and black pepper to taste
Instructions
- Prep the Onion
- Preheat oven to 400°F (205°C) or air fryer to 375°F (190°C).
- Peel onion and trim off the top.
- Place onion cut-side down. Starting about ½ inch from the root, make vertical cuts all around to form petals, keeping the root intact.
- Gently spread the onion open.
- Prepare Coating
- In one bowl, whisk eggs.
- In another bowl, mix almond flour, Parmesan, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Coat the Onion
- Dip the onion into the egg mixture, working it between the layers.
- Sprinkle and gently press the almond flour mixture into all crevices.
- Place onion on a lined baking sheet or in the air fryer basket.
- Lightly spray with oil.
- Cook
- Oven: Bake 30–35 minutes until golden and crispy.
- Air Fryer: Cook 15–18 minutes, checking halfway.
- Rest & Serve
- Let rest 3–5 minutes before serving so the coating sets.
Notes
- Oil spray is essential for crispiness—don’t skip it.
- If browning too quickly, loosely tent with foil.
- Air fryer yields the crispiest results.