No sugar added chocolate covered pumpkin seeds
We are bringing you fall vibes right to your kitchen! After your pumpkin carving fun, save your seeds to roast and coat in Keto Pint chocolate.


  • 1 small to medium size pumpkin
  • 1 tbsp of olive oil
  • ½ tsp of salt
  • ½ tsp pumpkin spice seasoning


STEP 1: Preheat the oven to 350°F. When seeds are pulled from the pumpkin, wash them to remove the pulp. Thoroughly dry the seeds and add them to a small bowl.  

STEP 2: Toss the seeds in olive oil, salt and pumpkin spice seasoning. 

STEP 3: Add the seeds to a non-stick sheet pan and bake for 15-20 minutes. Toss every 5 minutes to create even toasting. As soon as a golden hue appears on the seeds, you can remove them from the oven – the more browned, the nuttier the flavor. 

STEP 4: While the seeds are still warm, add a generous drizzle of melted Keto Pint chocolate or toss in the chocolate for fully coated seeds. 

STEP 5: Top with additional salt or pumpkin spice seasoning to your liking!

Leave a comment

Please note, comments must be approved before they are published