Keto Roasted Pumpkin Seeds (three ways)

Don’t be too quick to throw the pumpkin seeds out when carving pumpkins! Today I’m sharing Keto Roasted Pumpkin Seeds, three ways.

You know those polka dot pumpkins I shared the other week?

I also shared the pretty and magical tablescape with them?

Well, Conor and I had so many pumpkin seeds from carving 5 pumpkins that we thought it would fun to roast some pumpkin seeds. This week’s theme for the Seasonal Simplicity Tour hosted by my friend Krista is Fall Recipes. I thought, well, that is perfect to share for this hop.

Pumpkin seeds are a high protein, high fiber snack and are naturally low in carbs so are perfect if you’re following the Keto diet. Luke and I have been trying to. You may remember before summer I was trying to get bikini body ready and shared these Keto cocktails and this Keto Omelette. Well, we’ve slacked off a little but getting back on it. Sometimes it’s hard with some of the kids’ snacks around the house or pizza.

We had so many pumpkin seeds, I thought we’d try three different varieties.

Before roasting, you should rinse your pumpkin seeds (get all that pulp off them) and pat them dry.

Keto Roasted Pumpkin Seeds

The basic recipe for roasted pumpkin seeds:

Ingredients

3 Cups Pumpkin Seeds (already prepped)
3 tablespoons Olive Oil
See below for specific hers and spices to mix in

Method

Preheat oven to 250 degrees F. Line a baking sheet with baking paper.

In a large bowl mix the pumpkin seeds in with the herb or spice and oil mixture. Spread evenly on the baking sheet.

Bake in the oven for approximately 45 minutes. Turn the oven up to 350 for another 5 minutes or until they are golden brown. I like my pumpkin seeds crispy.

Herbs de Provence Keto Roasted Pumpkin Seeds

Herbs de Provence is a lovely blend of bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram, as well as other herbs. I was first introduced to this in England and love to use it mixed with pasta, ratatouille and grilled chicken. It really makes ANYTHING taste amazing.

I thought it would be a delicious savory base for the pumpkin seeds.

Follow the recipe above but mix in:

3 tablespoons Herbs de Provence

Salt and Pepper to taste

Cinnamon & Sugar Pumpkin Seeds

I’m aware sugar is a no no on Keto. Sigh. Sometimes one craves sweets, though. I replaced the sugar with Splenda which is a low carb and natural alternative to sugar.

Follow the recipe above but mix in:

1 teaspoon Cinnamon

2 teaspoons Splenda

Look how the Splenda and cinnamon caramelized.

Tex Mex Roasted Pumpkin Seeds

We love tacos, fajitas and nachos in our house. We also love spicy things and chili. I loosely put what I put in my chili and burrito onto the top of these pumpkin seeds. The Adobo is key here. It has a tangy and salty taste and, like Herbs de Provence, makes everything taste good. I also love to mix a tiny bit of spice (Ancho Chili) and tiny bit of sweet (cinnamon) in.

Follow the recipe above but mix in:

2 tablespoons Adobo

2 teaspoon Chili Powder

1/8 teaspoon Ancho Chili Powder

1/2 teaspoon Cinnoman

Salt and Pepper to taste

If I had to pick a favorite it would be the Tex Mex ones. I love snacking on salty tortilla chips but obviously can’t while trying to follow Keto. These little Tex Mex pumpkin seeds area great way to curb that craving. Salty and crunch in one and no guilt!

I hope you’ll try these at home!

Be sure to check out all the recipes my friends are sharing below.

Today I’m excited to be joining a group of 25 other bloggers who are also sharing a fabulous fall recipe with you today! Hop around to see what other delicious ideas they’ve come up with…