Spiced Pumpkin Seed Brittle Keto Fat Bombs
"If you crave a crunchy, buttery snack that satisfies a sweet tooth without kicking you out of ketosis, these Spiced Pumpkin Seed Brittle Keto Fat Bombs are your new go‑to treat. By swapping traditional sugar‑laden brittle for nutrient‑dense pumpkin seeds and a blend of butter and coconut oil, each bite delivers a rich, mouth‑watering crunch while keeping net carbs under one gram. The warm aromas of cinnamon and nutmeg turn this simple snack into a comforting indulgence, perfect for a mid‑afternoon pick‑me‑up or a guilt‑free dessert after dinner. The recipe is quick, requiring only a few pantry staples and a single skillet, making it ideal for busy keto lifestyles. For the best texture, toast the pumpkin seeds just until they turn a golden amber and coat them while the butter‑oil mixture is still hot. Once set, break the brittle into bite‑size pieces and store them in an airtight container for up to a week. Enjoy the satisfying snap and subtle spice that proves keto snacks can be both delicious and nutritious."
Ingredients
Instructions
Preheat a non-stick skillet over medium heat.
Add pumpkin seeds and toast, stirring frequently, until golden and fragrant, about 4-5 minutes.
In a small saucepan, melt butter and coconut oil together.
Stir in erythritol, cinnamon, nutmeg, vanilla, and salt; cook until erythritol dissolves and mixture thickens, 2-3 minutes.
Combine toasted pumpkin seeds with the butter mixture, mixing quickly to coat evenly.
Spread the coated seeds onto a parchment-lined baking sheet, forming a thin layer.
Allow to cool completely at room temperature (about 10 minutes) until set and crisp.
Break into 12 equal pieces and store in an airtight container.
Gather Ingredients
Step by Step
Preheat a non-stick skillet over medium heat.
Add pumpkin seeds and toast, stirring frequently, until golden and fragrant, about 4-5 minutes.
In a small saucepan, melt butter and coconut oil together.
Stir in erythritol, cinnamon, nutmeg, vanilla, and salt; cook until erythritol dissolves and mixture thickens, 2-3 minutes.
Combine toasted pumpkin seeds with the butter mixture, mixing quickly to coat evenly.
Spread the coated seeds onto a parchment-lined baking sheet, forming a thin layer.
Allow to cool completely at room temperature (about 10 minutes) until set and crisp.
Break into 12 equal pieces and store in an airtight container.