Homemade Keto Enchilada Sauce is savory, packed full of authentic flavor, and mildly spicy.
Use this sugar-free sauce to make the perfect Keto Enchiladas.
There are so many things you can make with enchilada sauce that aren't enchiladas. I share some ideas below.
KETO ENCHILADA SAUCE RECIPE
Store bought enchilada sauces have sugar added, making them difficult to include in a Keto diet.
This sugar free enchilada sauce is so simple to put together, and tastes amazing with my Keto Enchiladas recipe.
You won't go back to buying enchilada sauce after you've tried this recipe. There will be no need; this recipe is just so delicious.
INGREDIENTS IN KETO ENCHILADA SAUCE
Avocado Oil - Adds healthy fats and a silky texture to your sauce.
Chili Powder - A must have in any enchilada sauce recipe, chili powder adds the main flavor and some spicy notes to this recipe.
Cumin - A classic flavor note in taco style recipes, cumin is a must.
Garlic Powder - Garlic powder adds a warm and savory flavor.
Onion Powder - More and more flavor here. Onion powder pairs well with garlic powder and the other spices in this recipe.
Salt - Seasoning this sauce well is key in making delicious enchiladas.
Black Pepper - Adds a small bit of heat.
Tomato Paste - Tangy and bright, this gives the sauce it's red color and fresh flavor.
Bone Broth or Stock - Use whichever you have on hand. Chicken, beef, or vegetable broth works here.
Xanthan Gum - This acts as a thickener.
Apple Cider Vinegar - Adding vinegar at the end gives this sauce a bright finish.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE KETO ENCHILADA SAUCE
- Warm oil in a medium saucepan set over medium heat, then add spices.
- Toast spices, then add tomato paste.
- Slowly pour in broth, whisking constantly to remove lumps.
- Bring the mixture to a boil, then reduce heat and simmer until sauce has thickened.
- When thick, remove from heat and whisk in the vinegar. Season to taste with additional salt and pepper if needed.
- Use in your favorite enchilada recipe. Store in a jar in the fridge for up to 5 days.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
IS ENCHILADA SAUCE KETO?
This homemade enchilada sauce is keto because it's made without any added sugar or starches. There are minimal carbs from the tomato paste but overall, this recipe is low carb, and keto.
Pre-made enchilada sauces that you might buy at the grocery store in a can or jar probable won't be keto friendly. You can read the labels yourself and see that there is generally a lot of sugar added.
My recipe for keto enchilada sauce actually doesn't include any sweeteners. I find that the longer I eat a keto diet, the less I actually need things to taste sweet.
This enchilada sauce is so flavorful and savory, it really doesn't need any sweetener.
WHAT TO MAKE WITH KETO ENCHILADA SAUCE
I have a recipe for Keto Enchiladas that goes perfectly with this sauce.
There are lots of other things you can make with enchilada sauce as well.
- Use enchilada sauce to top burgers, hot dogs, or sausages to give them a Mexican flair.
- Add this sauce to some cooked meat and serve taco style on low carb tortillas. You can call it "lazy enchiladas". Top with lettuce and sour cream.
- Serve keto enchilada sauce with eggs for breakfast. Fry an egg, and top with a little bit of sauce and cheese for a twist on huevos rancheros.
MORE DELICIOUS KETO MEXICAN RECIPES
Keto Taco Pie is a really fun way to cook and eat tacos and great for an easy weeknight meal.
Grilled Carne Asada is my favorite way to make a savory and delicious beef roast.
I have a recipe for homemade Keto Taco Seasoning too. Keep that one on hand for whenever the taco mood strikes.
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Keto Enchilada Sauce
Homemade Keto Enchilada Sauce is savory, packed full of authentic flavor, and mildly spicy. Use this sugar-free sauce to make the perfect Keto Enchiladas.
Ingredients
- 3 tablespoons avocado oil
- 2T chili powder
- 2 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1T tomato paste
- 2 cups bone broth or stock (beef, chicken, or vegetable)
- 1 tsp xanthan gum
- 1 teaspoon apple cider vinegar
Instructions
- Warm oil in a medium saucepan set over medium heat, then add spices.
- Toast for 1 minute, then add tomato paste, cooking for 1 minute, stirring constantly.
- Slowly pour in broth, whisking to constantly to remove lumps.
- Stir in xanthan gum.
- Raise heat to medium-high and bring mixture to a low boil, then reduce heat and simmer until sauce has thickened, about 5-6 minutes. When thick, remove from heat, then whisk in the vinegar and season to taste with more salt and pepper.
- Use in your favorite enchilada recipe. Store leftovers in a mason jar for up to 5 days in the refrigerator.
Notes
- Use your enchilada sauce within 5 days of making it.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 332mgCarbohydrates: 2gNet Carbohydrates: 1gFiber: 1gSugar: 1gProtein: 3g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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