Fresh out of the oven, my husband devoured six all by himself!

Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Seasoned Coating: In a shallow dish, mix together almond flour, paprika, garlic powder, cayenne, salt, black pepper, and Italian seasoning.
Breading Station: Place the whisked eggs in a separate shallow dish.
Coat Rings: Working one at a time, dip each onion ring into the egg, allowing excess to drip off, then dredge in the almond flour mixture until fully coated. Place on the prepared baking sheet in a single layer.
Add Cheese: Evenly sprinkle the mozzarella and Parmesan cheese over the coated rings.
Bake: Bake for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.
Serve: Let cool for 3–5 minutes to crisp up before serving.

Extra Crispy: For maximum crispiness, lightly spray the breaded rings with olive oil or avocado oil spray before baking.
Spice It Up: Add an extra pinch of cayenne or a dash of your favorite hot sauce to the egg wash.
Cheese Swap: Try a blend of cheddar and Monterey Jack, or add a smoky note with gouda.
Herb Change: Substitute Italian seasoning for taco seasoning or an herbes de Provence blend.
Make Ahead: Bread the onion rings and arrange them on the baking sheet. Refrigerate, uncovered, for up to 2 hours before baking as directed.

Enjoy warm with ranch dressing, marinara, or your favorite dipping sauce.

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