Slice the sweet onions into your desired thickness and separate them into individual rings. Set aside the very small center pieces for another use so the rings cook evenly.

In a medium bowl, beat the eggs thoroughly until well combined.

In a separate shallow bowl, whisk together the almond flour, grated Parmesan, coconut flour, salt, pepper, parsley, and paprika.

Set up your dredging station. Coat an onion ring in the egg wash, then dredge it in the flour mixture. Dip it back into the egg wash for a second time, and finally coat it once more in the flour mixture. This double coating ensures the breading sticks perfectly.

Repeat the process for all onion rings.

Heat about one inch of light olive oil in a large skillet until it reaches 285 degrees Fahrenheit. Test the heat with one ring first; it should sizzle gently.

Fry the rings in batches, being careful not to crowd the pan. Cook for about 1 minute per side until golden brown.

Use tongs to gently remove the rings and place them on a plate lined with paper towels to drain excess oil.

Serve immediately while hot and crispy.