With a sharp paring knife, carefully cut off both ends of the shallots and peel. Make four slits across the top of each onion (like a pizza pie), being careful not to cut all the way through. Use your hands to help separate the sections (“petals”).

In a medium bowl, combine almond flour, salt, pepper, garlic powder and paprika. Dip onions in egg, allowing it to reach the insides of the petals, followed by the dry mixture.

Heat two inches of oil in a medium saucepan. Carefully drop onions, three at a time, into oil and cook for three to five minutes. They will bloom as they cook. Drain on a paper towel-lined plate and serve immediately.