You know that one snack that you always eat way too much of... This one is it for me. Hands down my favorite snack, in fact I'm eating them as I write this post. 

Pumpkin seeds have a great macro profile for keto diets as well. They are ~76% fat with 1 net carb per serving (1 ounce) making them super keto friendly. Add in the coconut oil and now you're really cooking with gas. Pumpkin seeds also have a ton of nutritional value and health benefits including: 

  • Great source of Magnesium and Zinc
  • Anti-Inflammatory 
  • Rich in Omega 3 fatty acid 
  • Good for your heart and liver 
  • Immunity Support 
  • Improved Prostate and Bladder Health 
  • Lowering Blood Sugar
  • Improves Sleep

Difficulty: Easy | Prep Time: 5 Minutes | Total Time: 20

Cooking instructions

  1. Preheat the oven to 400°
  2. Heat coconut oil until it's liquid. 
  3. Mix all dry ingredients in a bowl and stir until everything is evenly coated. 
  4. Mix in the melted oil and vanilla extract and stir until evenly coated.**
  5. Spread evenly across a baking sheet and bake for 15-20 minutes or until brown. I do mine at 17 minutes on the dot, but BE CAREFUL they can burn quickly if you don't pay attention and every oven is a bit different. 
  6. Let cool and enjoy. It's as easy as that. 

*Mixing the dry ingredients BEFORE the liquid ingredients helps prevent any clumping and forming balls of cinnamon.



  • 1 lb raw pumpkin seeds (Raw, hulled) 
  • 1/4 cup of coconut oil 
  • 2 tablespoons cinnamon
  • 1 tablespoon nutmeg 
  • 1 teaspoon stevia to liking (need measurement) 
  • 1 teaspoon of vanilla extract 
  • 1 teaspoon pink Himalayan sea salt 



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