From the Publisher
Serves 6
Directions
Preheat oven to 425°F.
Break onion rings apart, removing smaller inside pieces and reserving only the rings.
Whisk together eggs and coconut milk in a medium bowl. Combine crushed pork rinds and Parmesan cheese in a separate medium bowl. Place coconut flour in a third medium bowl.
Dip each onion ring in coconut flour, then egg wash, then pork rind mixture. Repeat this process to double coat onion rings.
Line onion rings on a baking rack and bake 15–20 minutes or until onion rings are golden and crispy.
Onion rings are a comfort food staple, but traditional onion rings are out on a ketogenic diet. This recipe uses low-carb pork rinds in place of breading so you can enjoy this fan favorite with significantly fewer carbohydrates. Serve these with Ranch Dip (see recipe in this chapter).
Per Serving
Calories: 246 | Fat: 12.6 g | Protein: 16.8 g | Sodium: 421 mg | Fiber: 6.0 g | Carbohydrates: 14.9 g | Net Carbohydrates: 8.9 g | Sugar: 4.9 g
Ingredients 2 medium white onions, peeled and sliced into ½” rings 4 large eggs ⅓ cup full-fat canned coconut milk 1 cup pork rinds, crushed ¾ cup grated Parmesan cheese 1 cup coconut flour
Publisher : Adams Media; Illustrated edition (November 6, 2018)
Language : English
Paperback : 176 pages
ISBN-10 : 1507209207
ISBN-13 : 978-1507209202
Item Weight : 1 pounds
Dimensions : 7 x 0.7 x 9.13 inches
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