Yesterday, we finally got to carve the pumpkins we picked up at Eckert's a few weeks ago. I also had a pumpkin seed request, which I happily obliged. Since I don't eat a lot of meat, they are a great source for iron as well as making my keto guy happy. Pumpkin seeds are also packed with magnesium, potassium, zinc, fiber, healthy fats, and protein.
I made 3 variations, one simple with just olive oil and sea salt, the second with olive oil, bbq seasoning and cayenne pepper and then the third, a "sweet" version with coconut oil and cinnamon. A little trick I found helped a lot with this year's batch; boil the seeds beforehand! It makes them easier to digest as well as helping the outsides get crispy without burning the interior seed.