Roasted Pumpkin Seeds with Cinnamon and Erythritol
Prep 10 min · Cook 10 min · Serves 4 · easy
Crunchy, sweet, and savory keto-friendly snack made with fresh pumpkin seeds and fall spices.
Ingredients
- 1 cup raw pumpkin seeds, shelled
- 2 tablespoons erythritol
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon melted coconut oil
Instructions
- 1
Preheat oven to 325°F.
- 2
In a small bowl, toss the pumpkin seeds with the melted coconut oil, erythritol, cinnamon, and salt until evenly coated.
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