Keto Toasted Pumpkin Seeds
Get ready to snack guilt-free with these perfectly seasoned Keto Toasted Pumpkin Seeds! Packed with protein, healthy fats, and a bold blend of spices like garlic powder, smoked paprika, and a hint of cumin, this easy recipe makes a low-carb, flavor-packed treat that's ready in just 30 minutes. Each crunchy bite delivers savory, smoky goodness with a satisfying kick of optional cayenne pepper for those who love a touch of heat. Not only are these roasted pumpkin seeds keto-friendly and gluten-free, but they also make the perfect snack for fall or any time you're craving something healthy and delicious. Whether you're meal prepping or need a grab-and-go snack, store these crispy, nutritious seeds in an airtight container for up to a week of irresistible snacking!
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Recipe Information
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 0.25 teaspoons optional cayenne pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a non-stick silicone mat.
Rinse the pumpkin seeds in a colander to remove any remaining pumpkin pulp. Pat the seeds dry with a kitchen towel to ensure they roast evenly.
In a medium-sized mixing bowl, combine the pumpkin seeds, olive oil, garlic powder, smoked paprika, sea salt, black pepper, ground cumin, and optional cayenne pepper. Toss until the seeds are evenly coated with the oil and seasoning.
Spread the seasoned seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping for even toasting.
Place the baking sheet in the preheated oven and roast the seeds for 10 minutes. After 10 minutes, remove the sheet from the oven, stir the seeds, and spread them out again in a single layer.
Return the seeds to the oven and roast for another 10 minutes or until they turn golden brown and are crispy. Keep a close watch during the last few minutes to avoid burning.
Remove the baking sheet from the oven and allow the seeds to cool completely before serving. The seeds will continue to crisp up as they cool.
Store the toasted pumpkin seeds in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 483 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
