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Keto Enchilada Sauce Recipe

Keto Enchilada Sauce

Monika Soni
This Keto Enchilada Sauce is a game-changer for anyone craving bold, authentic flavors without the guilt. In just 15 minutes, you’ll whip up a velvety, spice-infused sauce bursting with smoky paprika, tangy tomatoes, and a hint of garlic.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 0
Calories 75 kcal

Ingredients
  

  • 3 tablespoons avocado oil
  • 2 tablespoons chili powder
  • 2 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 2 cups bone broth or stock beef, chicken, or vegetable
  • 1 teaspoon 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.

Nutrition

Calories: 75kcalCarbohydrates: 2gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 2mgSodium: 332mgFiber: 1gSugar: 1g
Keyword Enchilada, Gluten-free, keto, Low-carb, Sauce
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