Pre-heat oven to 425F.

Cut the onion into half-inch slices.

Break the onion apart into individual rings and set aside.

In a food processor, pulse the pork rinds and parmesan cheese until a fine consistency appears, similar to breadcrumbs. Place the "breadcrumbs" in a bowl and set aside. Alternatively, you can crush the pork rinds by hand and mix in the parmesan cheese.

Beat the eggs and water together in a bowl. Create a dipping station: 1 bowl with pork rinds and parmesan, 1 bowl with egg wash, and 1 bowl with coconut flour.

With each ring of onion, dip into the coconut flour, then the egg wash, then the pork rind mixture.

Repeat this process with each ring of onion until all onion rings are coated.

Repeat the breading process again, starting with the egg wash. Dip the breaded onion rings into the egg wash, then coconut flour, then egg wash again, then pork rind mixture.

Repeat the double-breading with all onion rings until each onion ring is well coated. If the pork rind mixture becomes clumpy, you can re-process it in your food processor.

Place the double-coated onion rings on a wire rack and bake for 15-18 minutes or until golden brown.