Keto Chocolate Pumpkin Seeds

"After carving your pumpkins for Halloweens, make a sweet & salty snack out of those pumpkin seeds! These chocolate pumpkin seeds a sweet and crunchy way to keep you out of the candy bowl!"

Key Ingredient

Pumpkin Seeds

– raw pumpkin seeds – water – salt, divided – butter, melted – sugar free maple syrup – Cacao Bliss or unsweetened cocoa powder – cinnamon, optional

Keto Pumpkin Seeds Ingredients

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Keto Chocolate Pumpkin Seeds

Yield

8 Servings

PROTEIN

9.1g

Time

25 Minutes

TOTAL CARBS

8.1g

1. After carving your pumpkin, rinse the pumpkin seeds in cold water to help remove the orange pumpkin goop.

Rinse pumpkin seeds

2. Add water, 1 teaspoon salt and clean pumpkin seeds to a sauce pan. Bring to a boil and boil for 10 minutes. This step allows the salt to penetrate into the pumpkin seeds so you don't have bland pumpkin seeds. Drain water and pat dry seeds.

Boil in salty water

3. To a large bowl, add boiled pumpkin seeds, melted butter, sugar free maple syrup, Cacao bliss or cocoa powder, cinnamon and 1/4 teaspoon salt. Mix until seeds are evenly coated. NOTE: If you are using unsweetened cocoa powder, you may need to add additional maple syrup.

Pumpkin seed seasoning

4. Evenly spread out coated pumpkin seeds onto a parchment or foil lined baking tray. Make sure you don't have the seeds too close to each other to allow for evening roasting. If the pumpkin seeds are layers or too many are touching, you will steam the seeds and they won't be crunchy. Bake at 400 degrees for for 10-12 minutes. Remove from oven and let roasted pumpkin seeds cool before snacking.

Spread and bake

Visit KetoFocus for more Tips and Notes on making the BEST Keto Chocolate Pumpkin Seeds!

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Enjoy!

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