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A jar of enchilada sauce in front of a blue cast iron pot.
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Keto Enchilada Sauce

The perfect zesty low carb enchilada sauce, great for making casseroles or just topping meats and veggies. Also try using this sauce in the slow cooker with meats. The sauce freezes great, so measure out what you'll need and freeze the rest for another day. 4 NET CARBS PER SERVING
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: enchilada sauce, homemade enchilada sauce, keto enchilada sauce
Servings: 24 1/4-cup servings
Calories: 28kcal

Ingredients

  • 1 tablespoon avocado oil
  • 1 onion diced
  • 6 cups vegetable broth divided
  • 12 ounces tomato paste (2 small cans)
  • 2-4 tablespoons chili powder *(see notes below)
  • 2 tablespoons paprika
  • 1 1/2 tablespoons monk fruit sweetener
  • 1 tablespoon cumin
  • 1 teaspoon Mexican oregano can sub regular oregano
  • 1/4-1/2 teaspoon sea salt based on preference
  • 2 tablespoons lime juice
  • 1 teaspoon psyllium husk powder **optional, used to thicken

Instructions

  • In a large sauce pot, add avocado oil and onion and saute over medium heat for about 10 minutes. Allow the onion to fully soften to make a smooth sauce.
  • Add 3 cups of the vegetable broth, and the rest of the ingredients, except the lime juice and psyllium husk powder. Simmer for about 20 minutes.
  • Transfer the mixture to a blender, or use an immersion blender, and process the onions, broth, tomato paste, sweetener and spices to a smooth consistency. Add the psyllium husk powder and continue to blend to fully incorporate without clumping. Add back into the pot if using a blender.
  • Add the rest of the vegetable broth and lime juice, and bring the sauce to a low simmer. Allow to simmer for about 3 minutes. Adjust seasonings to taste.
  • After the sauce cools, transfer it to air tight containers and store in the refrigerator for up to 2 weeks, or the freezer for up to 3 months.

Video

Notes

*Chili powders range in heat and intensity, so if you don't know how spicy your chili powder is, start with a smaller amount and add more. The sauce needs to have a strong spicy flavor since it's used in small amounts, but adjust based on preference.
**Regular husks can also be used, but double the amount.

Nutrition

Calories: 28kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 872IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg