Keto Asian Pumpkin Seeds Recipe

Keto Asian Pumpkin Seeds Recipe

Ingredients

• 2 cups (450 g) raw, shelled pumpkin seeds
• 2 tablespoons (30 ml) soy sauce
• 1/2 teaspoon powdered ginger
• 2 teaspoons Splenda

Method

1. Preheat the oven to 350°F (180°C, or gas mark 4)
2. In a mixing bowl, combine the pumpkin seeds, soy sauce, ginger, and Splenda, mixing well
3. Spread the pumpkin seeds in a shallow roasting pan and roast for about 45 minutes or until the seeds are dry, stirring two or three times during roasting

Makes 4 servings

1. Each with 13 grams of carbohydrates and 3 grams of fiber, for a total of 10 grams of usable carbs and 17 grams of protein

Full List of Asian Recipes
Full List of Pumpkin Recipes