Dip onion rings into beaten eggs, then into the almond flour mixture to coat.
Work in very small batches so that the almond flour does not become soggy (it will not stick if it's soggy.)
Place coated rings in single layer on a flat baking tray coated with avocado or coconut oil. I also sprayed (very lightly) the tops of these with coconut oil immediately before baking, so they were crispy.
Bake 14-16 minutes, until they begin to brown.