Keto Blooming Onion
A couple months ago I asked the readers of my Weekly Recipe Share Newsletter to hit me with the recipes they most wanted to see on my website. (PS – If you haven’t subscribed yet, what are you waiting for…it’s free!)
Overwhelmingly I heard…”we want more Keto!!”
I’m SO SO excited about this Keto Blooming Onion recipe!
I don’t know about you, but the Bloomin’ Onion is my favorite thing on the menu at Outback. However, the original version is pretty much a calorie bomb, so it’s not something I eat very often.
When Chili’s added their absolute monstrosity of blooming onion to the menu they called it the “Awesome Blossom”, which was dubbed one of the “Worst Appetizer in America” by Men’s Health in an issue from 2008.
What made it the worst? I’m glad you asked… if you ate the whole thing by yourself you would consume over 2700 calories, 203 grams of fat (not healthy fats either, lots of trans fat) 194 grams of carbs, and as much sodium as 67 strips of bacon.
If you ate that entire thing, God rest your soul, but you could eat eat an entire blooming onion using this recipe if it fits your macros and not require immediate medical intervention.
Ingredients
Dipping Sauce
salt to taste, if necessary
Whisk all dipping sauce ingredients, until fully combined.
I recommend making this ahead of time if possible, to allow the flavors to marry. Store in the fridge until ready to use.
Directions
Please note:
Overwhelmingly I heard…”we want more Keto!!”
I’m SO SO excited about this Keto Blooming Onion recipe!
I don’t know about you, but the Bloomin’ Onion is my favorite thing on the menu at Outback. However, the original version is pretty much a calorie bomb, so it’s not something I eat very often.
When Chili’s added their absolute monstrosity of blooming onion to the menu they called it the “Awesome Blossom”, which was dubbed one of the “Worst Appetizer in America” by Men’s Health in an issue from 2008.
What made it the worst? I’m glad you asked… if you ate the whole thing by yourself you would consume over 2700 calories, 203 grams of fat (not healthy fats either, lots of trans fat) 194 grams of carbs, and as much sodium as 67 strips of bacon.
If you ate that entire thing, God rest your soul, but you could eat eat an entire blooming onion using this recipe if it fits your macros and not require immediate medical intervention.
Ingredients
- 1 large sweet onion
- 1 cup pork rind “breadcrumbs” I like this brand.
- 1/2 tbsp seasoning salt
- 1/2 tbsp paprika
- 1/2 tspn cayenne
- 1/2 tspn fresh ground pepper
- 1/2 cup coconut flour
- 4 eggs
- 4 tbsp heavy whipping cream
Dipping Sauce
- 3/4 cup full fat sour cream
- 5-10 dashes of hot sauce (I used this kind)
- 1/2 tspn onion salt (or onion powder and salt can be used in it’s place)
- 1 tspn paprika
salt to taste, if necessary
Whisk all dipping sauce ingredients, until fully combined.
I recommend making this ahead of time if possible, to allow the flavors to marry. Store in the fridge until ready to use.
Directions
- Cut 1/4 top off onion leaving the nub at the bottom.
- Turn cut side down and cut onion into quarters, then eighths, then 16ths, leaving about 1/4 in. space from the nub.
- Turn over onion, so its open, cut off center petals (about an inch in diameter).
- Spoon coconut flour over entire onion, separating the petals and making sure everything is coated, even the bottom.
- Mix egg wash (eggs and heavy cream) in a small bowl. Spoon HALF of the egg wash over entire onion, making sure to get in between each petal and underneath until its well coated. Don’t be afraid to use your hands to really get in there. This is very important to get the “breadcrumbs” to stick!
- In another bowl, whisk together breadcrumbs and seasonings. Place onion inside and coat thoroughly, making sure to get the bottom as well. Turn over and tap off excess breadcrumbs.
- NOW REPEAT… pour second half of egg wash over the breaded onion and more “breadcrumbs”. Make sure every petal is coated front, back, sides and top!
- Carefully place onion on a plate and into the freezer for 1 hour. This step is very important to ensure that the “breading” stays on during frying.
- Prepare a plate and line it with a couple of paper towels.
- To a large heavy bottomed pot, add oil of your choice (about 2/3 full) and heat to 300 degrees. Carefully lower onion into the hot oil, nub side up, for 1 minute. (See video below)
- Lower heat to medium low and carefully flip onion over, petal side up. Watching carefully, let fry for an additional 2-3 minutes. (See video below)
- Use long tongs to remove onion. Let drain on the paper towel lined plate.
- Serve immediately with dipping sauce.
Please note:
- Pork rind “breadcrumbs” are much more delicate than normal breadcrumbs, so you may want to use a small knife to cut off the onion petals as opposed to pulling them off like you would with the original version.
- This is not something that you want to cook in an airfryer! I’ve tried it and it was a major fail! As much as I love my airfryer somethings should only be fried in oil. This being one of them!