Shelled pumpkin seeds are called pepitas. They're very high in fiber resulting in low net carbs. They're also a great source of magnesium and iron. I like to add some flavor to them and grab a handful for a quick snack! Feel free to change up the spices if you don't love this combo, or just use cinnamon.
Ingredients:
10 oz. raw pepitas (you may also use regular pumpkin seeds)
3 tbsp. melted coconut oil
2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/4 tsp. ginger
1/4 tsp. salt
3 Tbsp. sweetener (like powdered erythritol)
Preheat oven to 350.
Mix the seeds, spices and sweetener together.
Stir in coconut oil until the seeds are well coated.
Spread mixture out on a cookie sheet lined with parchment paper.
Bake for 22-24 minutes (the seeds will begin to brown a bit).
Stir halfway between baking time.
Let cool on pan for at least 30 minutes.
Gently stir to break up the seeds a little. Some will stick together in nice little chunks.
Store in an airtight container in the fridge so the coconut oil doesn't remain "greasy."
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