Slice the white onion width-wise into half-inch thick rings.

Carefully break apart the onion rings and set aside any smaller inside pieces.

Prepare three separate bowls: one with coconut flour, one with the whisked eggs and heavy whipping cream, and one with the crushed pork rinds and parmesan cheese.

Thoroughly coat each onion ring first in coconut flour, then dip into the egg wash, and finally press into the pork rind and parmesan coating. Place coated rings on a baking rack.

For a second layer of crispiness, recoat each onion ring, starting again with the egg wash.

If the pork rind parmesan coating becomes soggy or clumpy, reprocess it or make a fresh batch to ensure optimal crispiness.

Place the double-coated rings back on a greased baking rack and bake in a preheated 425°F oven for 15 minutes until golden and crispy.

Serve warm and enjoy your crispy low-carb onion rings immediately.