Sweet Cinnamon Toasted Pumpkin Seeds
 

Hi Karen,

Are these naturally sweet or is there a sweetener added?

Thanks!

Thanks for poining that out. There is sweetener added.

Sweet Cinnamon Toasted Pumpkin Seeds
Makes 2 cups

1 Tbsp.egg white
1/4 tsp. salt
1 tsp. ground cinnamon
1 1/2 tsp. each Splenda and Canadian Sugar Twin or
2 Tbsp. Splenda
2 cups raw, hulled pumpkin seeds

Preheat oven to 350F (175C).

Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer. Bake for 13-15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.

Per 1 Tbsp. (15 mL) serving
ECC: 1.2, Carbohydrates: 1.6 g, Fiber: .4 g, Protein: 2.1 g, Fat: 3.9 g, Calories: 47

Are these ok for Induction?

hi Nate,

I don't think nuts or seeds are allowed during the 2-week Induction period, but certainly can be added once you're at OWL. Ground flaxseed is allowed, a couple Tbsp per day as a fiber supplement for "intestinal irregularity" ;)

hth,

Doreen

Thats what I thought! I am taking some flax seed currently!

This is my second stab at induction first time was awsome, but now I know there are so many low carb option now I cannot wait to get out! he hee
Thanks !