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Keto Blooming Onion

Keto Blooming Onion

Keto Blooming Onion

I am in love with these Keto Blooming Onions. My breath may be atrocious after I take a few bites, but it’s totally worth it. Blooming onions are like the king of the onion rings and I even can’t drive past an Outback Steakhouse or walk around a street fair without thinking about ‘em.

This keto-fied version of the classic appetizer are a far cry nutritionally from their restaurant counter parts, but right on par in the flavor department.

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.

Keto Blooming Onion
Serves: 6

Keto Blooming Onion

This recipe for Keto Blooming Onions is easy, delicious, and makes a great appetizer!

prep time: 10 minscook time: 30 minstotal time: 40 mins


3 medium onions
2 eggs
1/2 cup almond flour
1/4 cup coconut flour
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon olive oil 

1/4 cup mayonnaise
1 tablespoon ketchup 
1 1/2 tablespoons prepared horseradish
3/4 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper, to taste 


1. Preheat oven to 400° F. Whisk the eggs in a small bowl, in another small bowl mix together the almond flour, coconut flour, paprika, salt, and cayenne. In another small bowl combine all of the ingredients for the sauce, refrigerate until ready to use. 

2. To cut the onions, start by cutting off a 1/2 inch of the pointy side of the onion then peel off the outside layer. Lay the onion cut side down. Then, starting a 1/2 inch from the top (the end that's not cut off), make 4 cuts through the onion across from each other. Repeat between the cuts until you have between 8-12 cuts depending on the size of your onion. Flip the onion over and gently fluff out the petals. 

3. Dip each onion into the egg mixture making sure to coat the inside and outside of each petal, let the excess fall off the dredge through the flour mixture, you can use a spoon to make sure you get flour on each petal. Place the onions in the a large 10.5" cast iron skillet and drizzle or spray with about 1 tablespoon of olive oil. 

4. Cover the skillet with aluminum foil and transfer to the oven. Bake covered for 15 minutes, remove foil and bake another 15 minutes. If the onions haven't browned enough you may place them under your broiler set to high for 5 minutes until golden brown. Serve with the horseradish sauce. 


Nutritional information does NOT include the sauce.



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Created using The Recipes Generator
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