Keto Bloomin Onion

Print Recipe

Prep Time 20

Cook Time 10

Servings: 4 servings

Calories: 380

Dipping Sauce

Bloomin Onion

1 large onion
157 g vital wheat gluten with the next 6 lines, replaces 321.5 g Ketonia bread mix equivalent (discontinued), 157g vital wheat gluten, 84g flax meal, 38g oat fiber, 35g almond flour, 6g salt, 1g xanthan gum, 0.5g citric acid
84 g golden flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
1 tsp cayenne pepper
2 tbsp smoked paprika
0.5 tsp dried thyme
0.5 tsp dried oregano
0.5 tsp ground cumin
freshly ground black pepper
2 large eggs
240 ml heavy cream 1 cup
1 gallon oil for frying
kosher salt

Whisk all dipping sauce ingredients, cover and refrigerate.
Heat oil to 400°F in a large pot, leaving a few inches of space at the top.
Slice the top off the onion. Root side down, slice diagonally about 6 times all the way across to create petals. Whisk bread mix, cayenne, paprika, thyme, oregano, cumin, and black pepper in a bowl. In another bowl, whisk eggs and cream.
Place onion cut-side up in a bowl. Pour all flour mixture on top, cover with a plate and shake to distribute. Check that flour gets between all petals. Turn over and pat off excess.
Submerge onion in egg mixture completely. Remove, let excess drip off, then repeat the flour coating. Pat off excess flour.
Carefully lower onion into oil cut-side down. Maintain oil around 350°F. Fry about 3 minutes, then flip and fry 3 more minutes until golden. Drain on paper towels. Season with salt and serve immediately with dipping sauce.

The double dredge (flour, egg, flour) is essential for a coating that sticks. Nutrition is estimated per serving.