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Sweet Ginger Roasted Pupkin Seeds Keto Kidney 4

Sweet Ginger Roasted Pumpkin Seeds- Keto Kidney

Low in net carbs and oxalates, these tasty roasted pumpkin seeds are ideal for a plant-focused ketogenic diet for PKD. Add them to a salad or a stir-fry or enjoy as a tasty snack!
Recipe developed and tested by Diana Bruen, MS, RD
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Course: Snack
Cuisine: American, Asian
Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Plant-Based
Diet Type: CKD, Dialysis, PKD, VLPD
Servings: 4 servings
Calories: 102kcal
Author: Diana Bruen, MS, RD

Ingredients

  • 1 cup raw pumpkin seeds
  • 3 tablespoons coconut amino's
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder

Instructions

  • Preheat oven to 300℉.
  • Add all the ingredients to a small bowl, stir to combine. Let marinate for 3 minutes.
  • Meanwhile, place a piece of parchment paper on a baking sheet. When done marinating, add the pumpkin seeds and spread in an even layer.
  • Bake for 8 minutes. Using a spatula, flip the seeds and give them a gentle stir. Bake for an additional 5 minutes.
  • Remove from the oven give another gentle stir to ensure they won't stick to the parchment. Let cool on baking sheet for 10 minutes. They might look a little wet. Don't worry, they crisp up as they cool.

Notes

No coconut aminos? Use low sodium soy sauce
Oxalate load: 1 serving has 4 mg of oxalates. Oxalate load calculated using Harvard's published list.
Uses: Delicious on their own as a snack! Add as a salad or stir-fry topper for a pop of flavor and crunch

Nutrition

Calories: 102kcal | Carbohydrates: 4g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 256mg | Potassium: 133mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg | Phosphorus: 198mg
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