I plan to fry mine in a electric fryer because it allows me to choose the temp and will keep it at that temp while adding/removing items, I just watch the red light to know when the oil is back to temp and ready for the next batch. 😊
FYI Cast iron will get hotter even if it's set to the. temp suggest use a thermometer to preheat the oil to around 350 then check it again in about 5min or so.
Yummy! I look forward to making these. I've tried to make low carb onion rings my way and it didn't work so I look forward to trying your recipe. Thx for sharing.
I bought an oil fryer way back when you made your first flour and fried shrimp. Loving the most recent flour! I prefer battered onion rings, so might try those!
Not the skillets fault. Get a strainer and between the batches of onion rings skim the oil for left over crumbs. It's these crumbs that are messing with the temperature. Before you do the next batch allow the oil to get back to temperature. A neat trick it to pre-make the rings the day before and place them in the fridge or freezer. Place the frozen/cooked rings in the hot oil. This way there will be less crumbs in the oil but you do have to watch out for splatter because of the moisture. Best to use a splatter screen when doing it this way.
I always add Isopure unflavored protein powder to my wings for extra crispiness. I’m going to try adding it to this and I bet they’ll be super crunchy! Yay!!! ❤Thank you!
I love onion rings! Culver's are my favorite, but I avoid them due to seed oil and gluten. I'm going to the store, right now and buying larger onions than what I have in the house. Thanks, Victoria. ❤😊
your doing really great with your recipes thank you maybe invest in a deep fryer i love my deep fryer get a lg square shape open with out a attach lid where you can have room to cook and to flip it that has a cord that has a temp control on it
Mmmm-just ordered the egg white powder & oat powder from Amazon so I can make your flour. Been doing keto for 1 year next month. Lost 50 lbs. I had gained 50 lbs after falling down the stairs. I bought a small (14 acres) farm 11 years ago and bought chickens & goats. Loved it. Then injured my back in the fall and had to re-home the barn animals ☹️ was inactive for too long. I didn’t notice the pounds piling on. Like they just snuck up on my,you know? 😬 The wake up call was my sky-high cholesterol numbers. Waiting for my appointment next month to see how the weight loss has effected that. 🤞 Love your channel! 👿❤️😊
Onion rings are my favorite. Do you store your oil for frying other things? If yes, how do you store it? Any hints on keeping the breading on the onion when frying. Mine always comes off.
Do you have an infrared thermometer to check the temp of the oil? They are very useful for making sure the oil stays at a preferred temp, since they can get hotter because cast iron is so incredibly good at maintaining and distributing heat evenly If the heat goes up higher than you need just turn the burner down to compensate
I have found with my black glass top stove that I have to preheat to #4 or 5 to fry or sear, but then have to reduce to around 2 after the first batch to not overshoot that temperature. I do not understand why, it just works 🤷♀️
I’ve used your keto flour to fry squash and cauliflower and mushrooms and they all try out like your onion rings. I use a gas stove and the color starts out normally but with each batch they get darker.
Looks fabulous, can’t wait to try. I got all my ingredients today to make your flour. One question - does egg white powder work the same as egg white protein powder? I have read that they are the same but don’t want to mess up the flour. Thanks!!
Hi Victoria! I discovered your channel just recently and have a question about your self rising keto flour.l, if you'd have the time to answer, dear: Can I also use bamboo fiber instead of oat fiber?
Looks fantastic. Certain foods like onion rings, crispy bacon, crunchy dill pickles, will all be savagely devoured. Big yes to the shallow fry, avocado oil is expensive.
One question. After clicking the flour recipe link, I realized you didn't use your einkorn flour recipe. It's there a reason why you used this flour instead? Thanks
I have the exact same Frigidaire stove as you in the condo we just started renting last year. I don't like it because the burner continually turns on and off no matter what temp you keep it at. Unfortunately, I have no tips for you either, I think it's just the nature of that type of stovetop.
Does your 2.0 flour work in this recipe? I get confused, is the one with psyllium husk the better one or the 2.0. I have ingredients to make 2.0. Thank you for all you have done, I’m gluten free.
Hi there Victoria. I love your channel and I was just wondering if you could help me with a question? Why does all my bread I make with your flour taste like corn meal bread. I purchased all the appropriate ing you advised and yet my bread somehow does not taste like bread or have a bread texture. It’s more like cornbread. I’ve made keto cornbread and that’s how it seems every time. Like keto cornbread. Am I doing something wrong? Please help.
First question- Are u using each ingredient “brand as well” as I have linked in my description box for my flour? And I’m assuming your using “Victorias Keto Flour mixture”
I have been craving onion rings. I saw a recipe for making them in chaffles which sounded good, but I really wanted the real thing. Looking forward to trying these.SOON! Thank you. I have a question for you. In one of your flour videos, you talked extensively about using pecan flower and its benefits as far as carbs go. But in the recent recipes, you seem to be using the version with almond flour. Is there a reason for that? I’m finding as time goes on that. I’m getting tired of almond flour in everything. And thought pecan flour might be the answer.
Yes… I use almond flour for “TH-cam” mostly because the aesthetic that almond flour makes a cream color flour and pecan makes a “whole wheat” look. Which isn’t always as appetizing.
That makes sense. I don’t mind the look of whole wheat flour; used to cook with it all the time. But there is a cake I want to make a whole wheat flour wouldn’t look as good in it so I guess for that I’ll stick with the almond flour. Thank you for the input.
Hi Victoria, I came across your channel while searching for lower-carb recipes for weight loss and was surprised to learn that you also have epilepsy-same as me. I started having seizures randomly at 33 years old, with no known cause or predisposition. Thankfully, I’ve been seizure-free for 4 years now, thanks to my medications. I’m hoping to gradually reduce my dosage as I experiment with keto to achieve weight loss and hopefully better brain health. I hope you haven’t been experiencing many seizures, as I know how devastating they can be. I’m constantly mindful of SUDEP and do everything I can to minimize that risk. I highly recommend reaching out to the doctors at Johns Hopkins Hospital. They’re renowned for their expertise in treating epilepsy in adults using a ketogenic diet. They might be able to offer some insight into why you’re experiencing breakthrough seizures despite your disciplined efforts with the diet. Thank you for sharing your recipes and your journey. Wishing you the best of luck with everything!
? "Head over to my Facebook page"? Is it up and running again or is there a new one. I probably check the old page once a week and it still shows nothing new so I assumed you were still locked out.
You probably sent it to the account I’m locked out of. In my description box should be the link to the new one. I check it often so you’re more than likely on the wrong one I’m sorry.
Hi there Victoria. I love your channel and I was just wondering if you could help me with a question? Why does all my bread I make with your flour taste like corn meal bread. I purchased all the appropriate ing you advised and yet my bread somehow does not taste like bread or have a bread texture. It’s more like cornbread. I’ve made keto cornbread and that’s how it seems every time. Like keto cornbread. Am I doing something wrong? Please help.
If anybody could help me in suggesting how to get my bread to taste like bread and not keto cornbread please help suggest. I feel I must be doing something wrong!
Victoria replied to your first post. Since she's the Expert on this, I suggest communicating directly with her! GOOD LUCK!! Hope you get this resolved!🙋
Looks great. You should do a Blooming Onion with this.
Great idea!
I plan to fry mine in a electric fryer because it allows me to choose the temp and will keep it at that temp while adding/removing items, I just watch the red light to know when the oil is back to temp and ready for the next batch. 😊
FYI Cast iron will get hotter even if it's set to the. temp suggest use a thermometer to preheat the oil to around 350 then check it again in about 5min or so.
Yummy! I look forward to making these. I've tried to make low carb onion rings my way and it didn't work so I look forward to trying your recipe. Thx for sharing.
Thank you heavenly father for sending us Victoria this made my day 🎉🎉🎉
👏🏻👏🏻👏🏻 I’m so excited. These are my favorite side. Thank you!
I bought an oil fryer way back when you made your first flour and fried shrimp. Loving the most recent flour! I prefer battered onion rings, so might try those!
Hope you have been feeling better. I haven’t had any seizures lately and praying for you to not as well.
It possibly might not be the temperature of your oil but the leftover batter that is staying inside the oil.
Not the skillets fault. Get a strainer and between the batches of onion rings skim the oil for left over crumbs. It's these crumbs that are messing with the temperature. Before you do the next batch allow the oil to get back to temperature.
A neat trick it to pre-make the rings the day before and place them in the fridge or freezer. Place the frozen/cooked rings in the hot oil. This way there will be less crumbs in the oil but you do have to watch out for splatter because of the moisture. Best to use a splatter screen when doing it this way.
I always add Isopure unflavored protein powder to my wings for extra crispiness. I’m going to try adding it to this and I bet they’ll be super crunchy! Yay!!! ❤Thank you!
These were delicious! Thank you for another great recipe! 😊
Yum! Thanks for sharing.😊
Your flour worked great on my chicken strips. Thank you.
I’ll be trying this for sure!
Wondering if you can come up with a recipe for cream puffs?
I have already made onion rings with your flour. I used the 2.0 version but they came out amazing and yummy 😋
I love onion rings! Culver's are my favorite, but I avoid them due to seed oil and gluten. I'm going to the store, right now and buying larger onions than what I have in the house. Thanks, Victoria. ❤😊
I love onion rings.
You're making my mouth water. I miss onion rings. I can't wait to make this .THANK YOU ❣️ ❣️ ❣️
your doing really great with your recipes thank you maybe invest in a deep fryer i love my deep fryer get a lg square shape open with out a attach lid where you can have room to cook and to flip it that has a cord that has a temp control on it
Mmmm-just ordered the egg white powder & oat powder from Amazon so I can make your flour. Been doing keto for 1 year next month. Lost 50 lbs. I had gained 50 lbs after falling down the stairs. I bought a small (14 acres) farm 11 years ago and bought chickens & goats. Loved it. Then injured my back in the fall and had to re-home the barn animals ☹️ was inactive for too long. I didn’t notice the pounds piling on. Like they just snuck up on my,you know? 😬 The wake up call was my sky-high cholesterol numbers. Waiting for my appointment next month to see how the weight loss has effected that. 🤞
Love your channel! 👿❤️😊
I have the same issue with my electric stove. But you never cease to amaze me!!! And hope you are feeling better!💖
Thank you! I am praise The Lord!
@@victoriasketokitchen 💖💖💖💖
Onion rings are my favorite. Do you store your oil for frying other things? If yes, how do you store it? Any hints on keeping the breading on the onion when frying. Mine always comes off.
Usually when fryig in cast Iron I pull it off the burner in-between batches so it cools a bit and then slide it back. It's easy
Thank you for this info!
Oh onion rings are one of my favorites! Just need to wait for my egg white protein brute I can make anything.
Do you have an infrared thermometer to check the temp of the oil?
They are very useful for making sure the oil stays at a preferred temp, since they can get hotter because cast iron is so incredibly good at maintaining and distributing heat evenly
If the heat goes up higher than you need just turn the burner down to compensate
Ohhh yes Victoria!!!!! I just finished your bread. These are next!!!
I have found with my black glass top stove that I have to preheat to #4 or 5 to fry or sear, but then have to reduce to around 2 after the first batch to not overshoot that temperature. I do not understand why, it just works 🤷♀️
I’ve used your keto flour to fry squash and cauliflower and mushrooms and they all try out like your onion rings. I use a gas stove and the color starts out normally but with each batch they get darker.
this looks amazing!!! I gotta try this
MY ABSOLUTE FAVORITE ONION RINGS and yes I WILL be making these and have it with my homemade ketchup WOW Victoria....Love your flour....Julianna NC
Yum can’t wait to try these
Looks fabulous, can’t wait to try. I got all my ingredients today to make your flour. One question - does egg white powder work the same as egg white protein powder? I have read that they are the same but don’t want to mess up the flour. Thanks!!
Oh my goodness yes, I will try this.
Hi: can you share how you keep your stove top look shiny ✨
Thank you
I’m cooking this tomorrow.
I am curious what would happen if you would use your bread crumb recipe instead of the flour?
Hello
Thank you 🙏
looks tasty
Looks s good!!
Hi Victoria! I discovered your channel just recently and have a question about your self rising keto flour.l, if you'd have the time to answer, dear: Can I also use bamboo fiber instead of oat fiber?
I too love onion 🧅 rings!!!!!
Can you air fry these?
Looks fantastic. Certain foods like onion rings, crispy bacon, crunchy dill pickles, will all be savagely devoured. Big yes to the shallow fry, avocado oil is expensive.
💜YUM! 💜
One question. After clicking the flour recipe link, I realized you didn't use your einkorn flour recipe. It's there a reason why you used this flour instead? Thanks
It’s my favorite and lower carb
I have the exact same Frigidaire stove as you in the condo we just started renting last year. I don't like it because the burner continually turns on and off no matter what temp you keep it at. Unfortunately, I have no tips for you either, I think it's just the nature of that type of stovetop.
Wow....onion rings...❤🎉😊
Does your 2.0 flour work in this recipe? I get confused, is the one with psyllium husk the better one or the 2.0. I have ingredients to make 2.0. Thank you for all you have done, I’m gluten free.
This is my best over all the other up to this point th-cam.com/video/fY-pLCSTvDg/w-d-xo.htmlsi=sYtxIgjpD0KJ5I9m
Hi there Victoria. I love your channel and I was just wondering if you could help me with a question? Why does all my bread I make with your flour taste like corn meal bread. I purchased all the appropriate ing you advised and yet my bread somehow does not taste like bread or have a bread texture. It’s more like cornbread. I’ve made keto cornbread and that’s how it seems every time. Like keto cornbread. Am I doing something wrong? Please help.
First question- Are u using each ingredient “brand as well” as I have linked in my description box for my flour? And I’m assuming your using “Victorias Keto Flour mixture”
I heard you promoting your FB Page. Did you resolve the issue with your page or did you start another group???
I have been craving onion rings. I saw a recipe for making them in chaffles which sounded good, but I really wanted the real thing. Looking forward to trying these.SOON! Thank you.
I have a question for you. In one of your flour videos, you talked extensively about using pecan flower and its benefits as far as carbs go. But in the recent recipes, you seem to be using the version with almond flour. Is there a reason for that? I’m finding as time goes on that. I’m getting tired of almond flour in everything. And thought pecan flour might be the answer.
Yes… I use almond flour for “TH-cam” mostly because the aesthetic that almond flour makes a cream color flour and pecan makes a “whole wheat” look. Which isn’t always as appetizing.
That makes sense. I don’t mind the look of whole wheat flour; used to cook with it all the time. But there is a cake I want to make a whole wheat flour wouldn’t look as good in it so I guess for that I’ll stick with the almond flour. Thank you for the input.
Hi Victoria,
I came across your channel while searching for lower-carb recipes for weight loss and was surprised to learn that you also have epilepsy-same as me.
I started having seizures randomly at 33 years old, with no known cause or predisposition. Thankfully, I’ve been seizure-free for 4 years now, thanks to my medications. I’m hoping to gradually reduce my dosage as I experiment with keto to achieve weight loss and hopefully better brain health.
I hope you haven’t been experiencing many seizures, as I know how devastating they can be. I’m constantly mindful of SUDEP and do everything I can to minimize that risk.
I highly recommend reaching out to the doctors at Johns Hopkins Hospital. They’re renowned for their expertise in treating epilepsy in adults using a ketogenic diet. They might be able to offer some insight into why you’re experiencing breakthrough seizures despite your disciplined efforts with the diet.
Thank you for sharing your recipes and your journey. Wishing you the best of luck with everything!
? "Head over to my Facebook page"? Is it up and running again or is there a new one. I probably check the old page once a week and it still shows nothing new so I assumed you were still locked out.
It’s a new one
I sent the request for the Facebook page about 2 months ago and never got¡t accepted 😢. I finally cancelled my request today.
You probably sent it to the account I’m locked out of. In my description box should be the link to the new one. I check it often so you’re more than likely on the wrong one I’m sorry.
I just went to the link in your description and sent the request again.
Hi there Victoria. I love your channel and I was just wondering if you could help me with a question? Why does all my bread I make with your flour taste like corn meal bread. I purchased all the appropriate ing you advised and yet my bread somehow does not taste like bread or have a bread texture. It’s more like cornbread. I’ve made keto cornbread and that’s how it seems every time. Like keto cornbread. Am I doing something wrong? Please help.
If anybody could help me in suggesting how to get my bread to taste like bread and not keto cornbread please help suggest. I feel I must be doing something wrong!
Victoria replied to your first post. Since she's the Expert on this, I suggest communicating directly with her! GOOD LUCK!! Hope you get this resolved!🙋