Sweet and Spicy Roasted Pumpkin Seeds
A source of magnesium, zinc, and antioxidants, this dish supports heart health and the immune system. The sweet and spicy flavor of the seeds makes them a great snack, perfectly suited for a keto diet.
Preheat the oven to 160 °C. Put pumpkin seeds (130 g) in a dry ovenproof skillet and warm them over medium heat for 3-5 minutes, until lightly toasted and nutty.
Mix allulose (12 g), smoked paprika (1.2 g), cumin (0.6 g), cayenne pepper (0.3 g), and sea salt (3 g). Remove the skillet from the heat, sprinkle the seeds with the spice mixture, and stir well.
Move the skillet to the oven or spread the seeds on a parchment-lined tray. Bake for 20-30 minutes, stirring every 10 minutes. The seeds are ready when they are dry and crisp, not soft in the center.
Use allulose for a more caramel-like coating. Erythritol also works, but the surface will be drier and less glossy.
Cool the seeds on parchment for 10 minutes. Store in an airtight container.
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