Preheat oven to 350 degrees F (176 degrees C). Line a baking sheet with parchment paper.

Cut 1/2 inch off the top of the onion and peel off the outer layer. Flip the onion over so that it sits flat on the cut side (with the root side up). Starting 1 inch from the top (root), cut downward. (The onion pieces should stay attached to the root at the top.) Make 8 slices going all the way around the top of the onion, like a pie. Flip the onion over again so that the root is down, and gently spread apart the onion petals to make it bloom.

In a large bowl, mix the crushed pork rinds, almond flour, paprika, garlic powder, salt, and pepper.

In a small bowl, whisk in the eggs, until uniform and frothy.

Place the onion into a large bowl. Pour the beaten eggs over the onion, coating the onion with the egg. Using a basting brush, make sure as much of the onion is covered with the egg as possible.

Pour the dry ingredient mixture over the onion, using your hands to make sure the mixture is sprinkled over hard-to-reach areas.

Transfer the onion to the lined baking sheet. Bake for 25-30 minutes, until golden brown. If the tips of the onion start to brown after 15 minutes, tent the top with foil to prevent burning, then continue baking.