Keto Toasted Pumpkin Seeds
Crunchy, flavorful, and packed with keto-friendly goodness, these Keto Toasted Pumpkin Seeds are the perfect low-carb snack or salad topping! With just two cups of raw pumpkin seeds, a drizzle of olive oil, and a savory spice blend of garlic powder, smoked paprika, cumin, and a dash of cayenne for optional heat, this recipe delivers bold flavor with minimal effort. Ready in just 30 minutes, including prep and roasting time, these roasted seeds achieve the ultimate golden crunch while remaining irresistibly light. Perfect for meal prepping or as an on-the-go snack, this healthy treat is high in flavor, low in carbs, and ideal for satisfying savory cravings. Store them in an airtight container for an easy grab-and-go keto snack that lasts up to a week!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a non-stick silicone mat.
Step 2
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.
Step 3
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.
Step 4
Spread the seasoned seeds in a single layer on the prepared baking sheet, ensuring they are not overlapping for even toasting.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Store the toasted pumpkin seeds in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (265.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1485.2 |
| Total Fat 132.7g | 0% |
| Saturated Fat 24.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2371.7mg | 0% |
| Total Carbohydrate 45.0g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 0.4g | |
| Protein 57.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 147.0mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 1924.0mg | 0% |
Source of Calories