Pumpkin seeds are absolutely Keto, if they fit into your macros. Like with most things in life, if you eat a moderate amount of seeds, that can easily give you a good crunchy snack. 1oz, or 85 seeds still have 10 net carbs, so take that into consideration! When carving pumpkins, I save the innards and use for multiple purposes.
This year, I toasted the pumpkin seeds and pureed the pumpkin for a frozen treat for the doggo! (Spoiler: Next weeks post!)
| Carbs | Fiber | Net Carbs | Fat | Protein | |
|---|---|---|---|---|---|
| Pumpkin Seeds (1 oz | 85 seeds) | 15g | 5g | 10g | 5g | 5g |
Step 1: Gather your pumpkin guts and separate into seeds vs goo. The goo you can then freeze, compost, or save for your doggos when they have an upset tummy!
Step 2: Rinse your seeds. Place on a tray, and let dry over night.
Step 3: Preheat over 400F. Place your seeds in a bowl; coat in a little oil and salt. You want the seeds all lightly coated. If in doubt, use less salt. This crazy chick has learned a little salt goes a LONG way. For about 2 cups of seeds, you will want about a tablespoon of salt and two tablespoons of olive oil.
Step 4: Spread seeds onto a baking sheet. When over reaches 400F, place your tray in the oven. Toast for about 10 minutes, flip your seeds and toast for another 10 minutes. Oven times may vary based on your over temperature and the moisture in the seeds. Seeds are done when they are a nice golden tint!
