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.

Keto Roasted Pumpkin Seeds - 3 flavors!

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

I also shared the pretty and magical tablescape with them?

Pretty Polka Dot Pumpkin Lanterns, look what you can make with the seeds

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.

Cinnamon & Sugar Keto Pumpkin Seeds

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 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

Sweet Roasted Keto 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

Sugar and Cinnamon Pumpkin Seeds (Keto recipe)

Look how the Splenda and cinnamon caramelized.

Caramelized Splenda and Cinnamon on Keto Roasted Pumpkin Seeds

Tex Mex Roasted Pumpkin Seeds

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!

Spicy Roasted Pumpkin Seeds

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…

Easiest Instant Pot Chicken Vegetable Bean Soup at The Happy Housie
Zuppa Toscana Soup at Somewhat Simple
Butternut Squash and Quinoa Chili at Town and Country Living
Hearty Sausage Kale Soup at In My Own Style
Gluten Free Gnocchi with Butternut Squash, Sausage and Arugula at Willow Street Interiors
Easy Vegan Cranberry Cream Cheese Loaf and Almond Crackers at Zevy Joy

Pumpkin Sugar Cookies at Jenna Kate at Home
Mini Lemon Cranberry Cakes with Ginger Drizzle at Sincerely Marie, Designs
Absolutely the Best Homemade Peach Coffee Cake at Home Made Lovely
Gluten Free Pumpkin Bread at Taryn Whiteaker Designs
Whole Wheat Pumpkin Crepes at TIDBITS Cami

Chocolate Pumpkin Cream Cheese Swirl Bars at Clean and Scentsible
Roasted Pumpkin Seeds at Finding Silver Pennies
Pumpkin Pie French Toast Bake at A Pretty Life
Salted Caramel Pumpkin Spice Latte at Hallstrom Home
Apple Cider Margarita at Rooms FOR Rent

Instant Pot Caramel Apple Cheesecake at TIDBITS Marci
Mini Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting at Satori Design for Living
Easiest Cinnamon Sugar Apple Cake at Inspiration for Moms
Whitney’s Pumpkin Muffins at Amber Tysl
Cream Cheese Caramel Apple Dip at The Turquoise Home

Old Fashioned Apple Crisp at Modern Glam
Pumpkin Pie and Cheesecake Popsicles at Paint Me Pink
Mini Apple Tart with Custard at Happy Happy Nester
Pumpkin Cream Puffs at Life is a Party
Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting at Nina Hendrick Design Co.

 

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Victoria
Victoria
5 years ago

Please post the color you used on your front door, it is beautiful!!!

Cindy
5 years ago

Love roasted pumpkin seeds. I’m going to have my hubby grab me a few more pumpkins just for the seeds.

My mom would roast these. Love your combinations. May try Italian herbs with a bit of freshly grated parmesan

Enjoy your day

Cindy

Shauna
5 years ago

They all sound delicious, but the tex mex version is calling my name! I bought pumpkins to carve this year, so I’ll be trying your recipes 🙂

Dannyelle
5 years ago

I love all your fun varieties. Looking forward to trying some new flavours.

Krista
5 years ago

I don’t know which version to try first! Thanks for sharing Danielle and being a part of the blog hop.

Kippi
5 years ago

I just pinned this post so I can use these great recipes on my Halloween pumpkin seeds. Happy Fall, Kippi