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.
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Keto Pumpkin Seeds Ingredients
- 2 cups raw pumpkin seeds
- 2 cups water
- 1 1/4 teaspoon salt, divided
- 2 tablespoons butter, melted
- 2-3 tablespoons sugar free maple syrup
- 1 - 2 tablespoons Cacao Bliss or unsweetened cocoa powder
- 1/2 teaspoon cinnamon, optional
Chocolate Pumpkin Seeds Directions
Rinse pumpkin seeds
After carving your pumpkin, rinse the pumpkin seeds in cold water to help remove the orange pumpkin goop.
Boil in salty water
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.
Pumpkin seed seasoning
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.
Spread and bake
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.