Only taking 10 minutes and one pot, this keto enchilada sauce will go perfectly with all your Mexican-inspired dishes! It's packed to the brim with flavor and easy to make, using a combination of spices, tomato paste, oil, and broth.
Making your own homemade keto enchilada sauce is so quick, easy, and tasty, you'll never go back to store-bought again!
It has an authentic Mexican flavor with spot-on texture and is perfect for all you Mexican-inspired dishes, such as with these Keto Beef Enchiladas and Keto Chicken Enchilada Casserole Recipes!
❤️ Why You'll Love This Keto Enchilada Sauce: 1) It only takes 10 minutes and one pot. 2) Is sugar-free, low-carb, and gluten-free. 3) Packed full of flavor. 4) Uses common keto ingredients and is super easy to make!
Frequently asked questions
While thickened with starches or flour, store-bought enchilada sauce is still considered low-carb, coming in at around 4 net carbs per ¼ cup. This recipe is thickened with xanthan gum (a keto thickener) and is only 1 net carb per ¼ cup.
I like to make my own sauce so I can have complete control over the ingredients, as many store-bought brands have gluten, soy, preservatives, and other undesirable ingredients. Plus, it's super easy, flavorful, and takes less than 10 minutes!
Some enchilada sauces are NOT gluten-free because they are thickened with flour. Be sure to read labels carefully, or make your own (such as this one!), that uses a gluten-free thickener. If you're looking for a gluten-free store-bought option, Old El Paso is a common enchilada sauce that IS gluten-free.
Ingredients
Here are the easy ingredients most low-carb pantries already have on hand:
- Spice Mixture: This consists of cumin, garlic powder, chili powder, a pinch of cinnamon, coriander, salt, pepper, and oregano.
- Butter Or Oil: This is used to mix with the xanthan gum and to saute the spice mixture to bring out the rich flavor.
- Chicken Broth: To thin out the low-carb enchilada sauce and add flavor.
- Apple Cider Vinegar: Adds tang and amps up the flavor in a major way!
- Tomato Paste: Adds a tomato flavor, a beautiful red color, texture, and is a natural thickener.
- Xanthan Gum: Also used to thicken the sauce.
💭Tip: The cinnamon is optional, but just a pinch adds excellent warmth and complexity.
Easy instructions
Step #1: In a small bowl, combine the spices. This consists of cumin, garlic powder, chili powder, cinnamon, coriander, salt, pepper, and oregano.
Step #2: In a medium saucepan, add the oil or butter and heat over medium-low heat. Once hot, add the spice mixture, whisking constantly until fragrant, about 30 seconds to 1 minute. Then, whisk in the tomato paste and slowly pour in the broth while whisking constantly to prevent lumps.
Step #3: Increase the heat to medium. Then, combine the xanthan gum and oil or melted butter in a small bowl. Pour the mixture into the sauce and whisk constantly until thickened, around 3 minutes.
Step #4: Remove from heat. Add the vinegar and season with freshly ground black pepper. Taste and add more salt if needed. Tip: If the sauce tastes "flat" it needs more salt!
💭Tip: When used in sauces, be sure to always mix xanthan gum with a small amount of oil to keep it from clumping.
Serving suggestions
This low-carb enchilada sauce will go with just about any Mexican dish. However, my favorite way to serve it is with keto beef enchiladas and keto chicken enchilada casserole!
It would also be good served alongside keto quesadillas (made with keto tortillas), keto tacos, Instant Pot shredded beef, or even stirred into soups, such as this low-carb taco soup!
Or serve with these shrimp tacos from The Endless Meal - just be sure to use keto tortillas 👍
Substitutions
Feel free to make the following substitutions:
- Replace the apple cider vinegar with white vinegar.
- Adjust the spices according to your taste buds.
- To add spice, add a pinch of cayenne pepper.
- It will slightly affect the flavor, but you can replace the chicken broth with beef broth or vegetable broth if needed.
- I like avocado oil, but use butter or any cooking oil you prefer.
- For a few extra carbs, you can replace the xanthan gum mixture with 1 ½ Tablespoons of starch (arrowroot, tapioca, or cornstarch) added to the spice mixture to thicken the sauce.
- While I haven't tried it myself, you may be able to replace the tomato paste with some tomato sauce. Then, be sure to reduce the amount of chicken broth. I have a feeling, however, that the end result will not be as rich and flavorful.
Storage
- Store: Store in the fridge in an airtight container for up to a week.
- Freeze: Freeze in a freezer-safe container for 2 to 3 months.
Top tips
- This recipe makes approximately 1 ¾ cups of enchilada sauce and can be used in any recipe that calls for enchilada sauce.
- Be sure to taste the keto enchilada sauce and adjust the spices to your liking!
Have you made this keto enchilada sauce? Let me know what you think in the comments below 👇
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Keto Enchilada Sauce
Ingredients
- 3 Tablepoons Avocado Oil - butter, or oil of choice
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- ¾ teaspoon Garlic Powder
- ¼ teaspoon Dried Oregano
- ½ teaspoon Sea Salt - + more to taste
- ¼ teaspoon Coriander
- 1 Pinch Ground Cinnamon - Optional but recommended
- 2 Tablepoons Tomato Paste
- 2 Cups Chicken Broth - + more as needed
- ½ teaspoon Xanthan Gum
- ½ teaspoon Avocado Oil (or oil of choice) - for mixing with the xanthan gum
- 1 teaspoon Apple Cider Vinegar
- Ground Pepper - to taste
Instructions
- In a small bowl, combine the chili powder, cumin, garlic powder, oregano, salt, coriander, and cinnamon. Set aside. This recipe goes fast, so get the tomato paste and chicken broth ready and place them near the stove.
- In a medium saucepan, add the oil or butter and heat over medium-low heat. Once hot, add the spice mixture, whisking constantly until fragrant, about 30 seconds to 1 minute. Then, whisk in the tomato paste and slowly pour in the broth while whisking constantly to prevent lumps. Increase heat to medium.
- In a small bowl, combine the xanthan gum and oil or melted butter. Pour into the sauce and whisk constantly until thickened, around 3 minutes. If the sauce seems too thick, add additional chicken broth as needed to thin it. Remove from heat.
- Add the vinegar and season with freshly ground black pepper. Taste and add more salt if needed. If the sauce tastes "flat" it needs more salt.
- Use immediately or store in the fridge in an airtight container for up to a week Alternatively, you can freeze it in a freezer-safe container for 2 to 3 months.
Add Your Own Notes
Notes
- To add spice, add a pinch or two of cayenne pepper.
- The cinnamon is optional, but just a pinch adds excellent warmth and complexity.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Comments
No Comments